Aaron McCargo, Jr. Invites You To 'Big Daddy's House'

Season 4 winner of The Next Food Network Star Aaron McCargo, Jr. stopped by the studio to talk about hosting new show Big Daddy's House, his prediction for the winner of this season's The Next Food Network Star and his involvement with Share Our Strength's Great American Dine Out. McCargo will show us how to make Grilled Flat Iron Steak with Pistachio Pesto Butter and Sweet Pea Salad and Ricotta Cheese Crostini.

In his new show, according to the Food Network, McCargo shares his passion for big, bold flavors and fun, family cooking. He brings a down-to-earth vibe and a warm smile to the kitchen while whipping up mouth-watering recipes inspired by many years of culinary experience and his fun-loving family.

Big Daddy's House airs Sundays at 1:30pm. For more information, visit www.foodnetwork.com.

The Next Food Network Star finale airs Sunday at 9pm on the Food Network. For more on the show, visit www.foodnetwork.com.

For more on Share Our Strength's Great American Dine Out, visit dineout.strength.org.

And could you be The Next Food Network Star? There's an open casting taking place today from 10am to 3pm at CBS located at 530 W. 57th Street, New York, NY 10019.

Sweet Pea Salad and Ricotta Cheese Crostini
Recipe courtesy Aaron McCargo Jr.

Ingredients
2 cups fresh sweet peas, or 1 (10-ounce) package frozen peas, thawed
1/4 cup minced shallot
1 tablespoon minced garlic
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground black pepper
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 teaspoon lemon zest
1 lemon, juiced
Olive oil, for brushing
1 loaf focaccia bread, cut into 1 1/2-inch thin squares
1 cup ricotta cheese

Directions
Preheat grill to medium.

In a large bowl, toss together the peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest, and lemon juice.

Brush the focaccia squares with the 3 tablespoons remaining oil. Grill the bread on each side for about 2 to 3 minutes or until well marked. Remove from the grill to a serving platter. Spread some of the ricotta cheese on each square and top with the sweet pea salad.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 4 to 6 minutes
Ease of preparation: easy

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Grilled Flat Iron Steak with Pistachio Pesto Butter
Recipe courtesy Aaron McCargo Jr.

Pesto Butter:
2 sticks butter, room temperature
1 cup packed basil leaves
4 to 5 cloves garlic
1 teaspoon kosher salt
Pinch coarse ground black pepper
Dash fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup grated Asiago cheese
2 tablespoons pistachios
Pinch red pepper flakes

Steak:
Olive oil
4 (8-ounce) flat iron steaks
Salt and freshly ground black pepper

For the butter:
In a food processor pulse the butter, basil, garlic, salt and pepper until well combined. Add the lemon juice and drizzle in the oil and pulse again. Add the cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to firm up for at least 30 minutes.

For the steak:
Preheat grill to medium.

Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 6 to 8 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy