ROBERT IRVINE MAGAZINE Nothing is Impossible
SPRING 2021
ALEKS PAUNOVIC THE ‘VAN HELSING’ STAR ON THRIVING IN HARD TIMES
IT’S BACK!
DINNER: IMPOSSIBLE RETURNS AND WE’VE GOT ALL THE RECIPES
ROBERT IRVINE MAGAZINE
NOTHING IS IMPOSSIBLE FOUNDER AND EDITOR-IN-CHIEF Robert Irvine VP, CONTENT & COMMUNICATIONS Matt Tuthill CREATIVE CONSULTANT Sean Otto
BUSINESS and MARKETING CHIEF OPERATING OFFICER Justin Leonard VP, FINANCE & MARKETING Joshua Lingenfelter
SENIOR WRITERS Gail Kim-Irvine, SJ McShane, Heather Quinlan, Michael Schutz, MD CULINARY EDITORS Shane Cash, Brian Goodman, Darryl Moiles CONTRIBUTORS Jay Cardiello, Ryan Coyne, Amber Day, Mike Geremia, Leah Jantzen, David Jester, Andy McDermott, Mike Simone, Vanessa Tib For advertising inquiries, contact Matt Tuthill, matt@chefirvine.com For general comments, contact him on Twitter, @MCTuthill
Download Robert Irvine Magazine exclusively at RobertIrvineMagazine.com and stream it on issuu.com. Read it on mobile devices through Apple News, Flipboard, and the Google Play Newsstand. Copyright 2020 by Irvine Products, LLC. No part of this magazine may be reproduced in anyanner whatsoever without written permission from the publisher except in the case of brief quotations embodied in critical articles and reviews. Contact the publisher at media@chefirvine.com. The information herein is not intended to replace the servies of trained health professionals. You are advised to consult with your healthcare professional with regard to matters relating to your health, and in particular regarding matters that may require diagnosis or medical attention.
Cover photo and Pg. 5 by Brendan Meadows Robert’s editor’s portrait appears courtesy of Ian Spanier. Gear and product photos appear courtesy of their respective manufacturers. Subject photos appear courtesy of the respective subjects unless otherwise noted. All other photos herein appear courtesy of Shutterstock.com.
inside the issue ROBERT IRVINE MAGAZINE
SPRING 2021 /// Vol. 6, No. 2
GETTING STARTED
4 ROBERT’S LETTER
I’ve never met Aleks Paunovic, yet I’ve already learned a lot from him. You can, too.
7 IN THE GYM
Feeling comfortable enough to get back in the gym? We’ve got just the routine to jump start your progress.
9 IN THE KITCHEN
One breakfast plus a pair of dinner entrees that are big on flavor, easy on your waistline. FEATURES
15 ALEKS PAUNOVIC
Our cover subject was a boxer before he took on one of the toughest industries. His techniques for dealing with stress can help you overcome any setback.
20 NOTHING IS IMPOSSIBLE
Food Network viewers have been treated to a double helping of Robert of late, with Restaurant: Impossible and Dinner: Impossible both in full swing. We’ve got killer recipes from each hit show.
28 VICTOR & LIBBY BOYCE
After losing their son Cameron at just 20 years old, they’re on a mission to honor his memory and continue his legacy.
31 PARTING WORDS
Pearls of wisdom that will never go out of style. ROBERT IRVINE MAGAZINE /// SPRING 2021
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ROBERT’S LETTER
A FIGHTER’S CHANCE Aleks Paunovic was a boxer long before he took on Hollywood. His fighter’s mentality helped him further his career—and it can help you. Here’s the thing about getting punched in the mouth: No matter how tough you are and no matter how prepared you are for the hit, it’s still a jarring, unpleasant experience. This is true whether it’s a literal punch in the mouth of the kind the fighter must endure, or a figurative one of the kind we all suffered last March when COVID turned our lives upside down. But Aleks Paunovic—the actor featured on this month’s cover and star of such shows as Snowpiercer and Van Helsing—knows a thing or two about getting punched in the mouth. As he told us in his first interview with this magazine back in September 2019, his plan had always been to be a pro fighter before an injury waylaid his career. A shoulder injury put an end to his fighting aspirations, but his training as a fighter—specifically his well-honed instinct to get back up after a punch in the mouth— served him well in his next chosen vocation. Being a Hollywood actor means constantly hearing “No.” Casting directors have something very specific in mind before you even walk in, and at a glance they often know you’re wrong for the ROBERT IRVINE MAGAZINE /// SPRING 2021
Follow Robert on Twitter, Instagram, and Facebook.
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ROBERT’S LETTER
Paunovic lays out his rules for life beginning on Pg. 15.
part before you even open your mouth. You’re either too tall, too short, too skinny, too fat, too muscular, too whatever. Therefore, to be successful means never taking the rejection personally and fighting every day for your place in the industry. This is probably why the pandemic year treated Aleks so much better than it treated many of us. Aleks doesn’t just know how to keep fighting, he knows that all defeats are temporary and that as long as you decide to get back up, then you are never truly beaten. In the midst of the toughest year of our lives, Aleks used the time to work on himself; he didn’t just train physically but mentally as well, meditating more than he ever had before. He also
forged ahead with his plans to create a TV and film production company in Winnipeg. Our cover interview is presented in a different way than we typically do it. We took our latest conversation with Aleks and formatted it as his seven rules for life. You won’t hear the voice of our interviewer, just what Aleks had to say about the tools that helped him thrive amid adversity—tools that will serve you well not just in a global pandemic, but in any difficult times to come. I’ve never met Aleks—only through social media—but I’m delighted that he graced our cover and can’t wait to get to meet him in person once I’m able. It’s good, after all, to surround yourself with hard-working, positive people—which just so happens to be
ROBERT IRVINE MAGAZINE /// SPRING 2021
one of his rules for life. And, oh yeah, ho-hum, did I mention Dinner: Impossible is back after a 12-year hiatus? Well it is! And you can see the recipes on Pg 15 and get watching now on Discovery+! And don’t forget to check ChefIrvine.com after every episode of Dinner: Impossible and Restaurant: Impossible as we post the recipes first on the site before you’ll see them anywhere else. Enjoy the issue! And remember the words I live by: Nothing is impossible,
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Limitless Possibilities
For over 100 years, Easterseals has been the indispensable resource for children, adults, families and veterans living and thriving with disabilities and special needs in the region. Help strengthen our community and make a positive difference in people’s lives with Limitless Possibilities. Donate today:
donate.eseal.org
IN THE GYM: WORKOUT
BACK AT IT No frills. No gimmicks. Just a pulse-pounding arrangement of exercises that will kickstart fat burning.
DIRECTIONS: Perform the following workout as a circuit, not resting between exercises and only resting for 90 seconds between rounds. Do four rounds total. EXERCISE REPS Bodyweight Squat 10 Pushup 10 Walking Lunge 20 Pullups or Lat Pulldown 10 Sled Sprint or Weighted Run 50 yards Reverse Curl 15 Skull Crusher 15 Lateral Raise 15 Plank 60 seconds
EXERCISE DESCRIPTIONS Bodyweight Squat: Stand with your feet slightly wider than shoulder-width apart and both hands in front of you or behind your head. Squat low to the ground, making sure your thighs get at least parallel to the floor. Engage your glutes as you stand back up. Pushup: Get into a pushup position with your hands shoulder-width apart on the floor. Keep your back flat as you lower your body to the floor, then push back
ROBERT IRVINE MAGAZINE /// SPRING 2021
up to the start. If a straight pushup is too difficult, modify it by putting your knees on the floor. In either variation, keep your back flat throughout the move. Walking Lunge: Hold a pair of dumbbells in your hands (or to use bodyweight, just place your hands on your hips) and step forward with one foot, taking a long stride, then slowly drop your back knee to the floor. Stand back up while taking another step forward, driving through the heel of the forward foot. Continue for an equal number of reps on each leg. 7
IN THE GYM: WORKOUT
Don’t feel constrained by the 60 seconds mentioned in the workout; if you’re training with people who are in better shape than you, let them push you and try to keep up. Try for 90 seconds or two minutes, or try “rolling” planks, where you plank on each side for a set amount of time, then do a straight-on plank (pictured) without resting in between.
Lat Pulldown: (Pictured on previous page) Sit facing the weight stack at a lat pulldown station, with your knees secured comfortably underneath the knee pads. Grab the bar with a wide grip, and pull the bar down with your lats, initiating the pull with your shoulder blades. Sled Sprint: Grab the handles of a weighted push sled and, keeping your back flat, push it forward as fast as you can for the prescribed distance. Weighted Run: While wearing a weight vest or holding a sandbag or other weighted implement tight to your chest, sprint as fast
as you can with good form for the prescribed distance. Reverse Curl: Grab an EZ-curl or straight barbell with a double overhand grip and let your arms hang down to your waist. Curl the bar up using only your biceps, then slowly return to the start. Skull Crusher: Load an EZ-curl bar and lie on a flat bench with the bar in your hands. Keeping your elbows extended, set your arms at a 45-degree angle behind your head—this is the starting position. Keeping your elbows fixed in the starting position, bend your elbows to lower the bar to the top
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of your head. Contract your triceps hard to extend your arms and return to the starting position. Lateral Raise: Hold a pair of dumbbells at your sides. Keeping your elbows fully extended, lift the weights straight out to your sides, forming a T with your arms and torso. Hold the top position for one second, then slowly return to the start position. Plank: Lie facedown on the floor, propping yourself up on your toes and elbows. Keep your core muscles tight to keep your body stable and in a straight line. Hold for the prescribed amount of time. 8
IN THE KITCHEN: CLASSIC RECIPE
Oat & Fruit Pancakes Delicious and sweet, even without syrup. SERVES 4 YOU’LL NEED 1 ½ cups rolled oats 2 large Granny Smith apples 2 large ripe bananas 2 large eggs Cinnamon 1 tbsp vanilla extract ½ cup whole milk 3 tbsp butter 1 cup blueberries
MAKE IT 1. Grind oats into oat flour, using a coffee grinder or food processor. (You can also buy pre-packaged oat flour). Core the apples, leaving the skin on, and cut into large chunks. 2. Combine oat flour, apple chunks, bananas, eggs, 5-10 dashes cinnamon (depending on preference), vanilla, and milk in a blender. Slowly mix until fully blended. Do not overmix. The batter should be thick, not runny. 3. Melt butter over hot griddle.
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Ladle the mixture onto the griddle in 1/3-cup scoops. Push blueberries into the pancakes; flip once the edges are firm, cooking about 3-4 minutes per side. 4. Serve hot and top with real maple syrup if desired. THE MACROS CALORIES: 382 PROTEIN: 9 g FAT: 14 g CARBS: 58 g
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IN THE KITCHEN: CLASSIC RECIPE
Shrimp & Pineapple Salad Bright flavors that sit light. SERVES 4 YOU’LL NEED FOR THE SALAD 1lb (16-20) fresh shrimp, peeled and deveined 1 ear corn, grilled and pulled from cob 1 ripe avocado, medium diced ¼ pineapple, medium diced 1 head Boston bib lettuce 1 head romaine lettuce 12 cherry tomatoes, halved 1 bulb fennel, sliced thin ½ red onion, sliced thin
FOR THE DRESSING ½ cup orange juice 1 thumb ginger, minced 2 cloves garlic, minced 2 egg yolks 1 oz grapeseed oil 1 oz cup chili oil
chili oil. 4) Season with salt and pepper. 5) In a separate bowl, add pineapple, lettuce, tomatoes fennel, red onion, and grilled shrimp. 6. Dress with 3 oz. of dressing 7. Season with salt pepper and plate
MAKE IT 1) Season shrimp with salt and pepper and place on a hot grill. Cook 2 to 4 minutes each side. 2) In a food processor, add orange juice, ginger, garlic, and egg yolks. 3) Slowly add grapeseed oil, and
THE MACROS CALORIES: 483 PROTEIN: 36 g FAT: 25 g CARBS: 34 g
ROBERT IRVINE MAGAZINE /// SPRING 2021
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IN THE KITCHEN: CLASSIC RECIPE
Peach BBQ Chicken Open grilling season on a healthy note. SERVES 2 YOU’LL NEED 2 skinless chicken breasts ½ cup white onion, chopped 1 tbsp chili powder ¼ cup ketchup 2 whole grilled peaches ¼ cup brown sugar ¼ cup soy sauce
MAKE IT 1) In a food processor, place ketchup, chili powder, brown sugar, soy sauce, and grilled peaches. 2) Puree until smooth. 3) Season chicken breast with salt and pepper. 4) Place chicken on a hot grill and cook for approximately 5 minutes, flip chicken and coat grilled side of chicken with peach BBQ sauce. Allow chicken to cook for another 5 minutes and flip again coat with
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more peach BBQ. 5) Cook chicken for another 2 minutes on each side, or if you have a thermometer bring chicken to an internal temperature of 165 degrees. THE MACROS CALORIES: 377 PROTEIN: 31 g FAT: 4 g CARBS: 57 g
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PRODUCT SPOTLIGHT
EVERYBODY CHILL Cool as Hell: Why the UBER Chill XL is the must-have office accesory. From Uber Appliance comes the gadget you never knew you needed—the Uber Chill. But mini fridges, of course, have been around forever, so what’s so special about this one? For starters, it’s feather light and tiny—both the standard Uber Chill, which is big enough to hold a six-pack of 12 oz cans, and its big brother, the Uber Chill XL, which is big enough to hold a 12-pack of 12 oz cans. Its small footprint means it inconspicuously stores under any desk and makes for the perfect cooling solution in any cubicle, dorm room, bedroom, or gaming area. But the utility doesn’t end there. This thing also keeps stuff WARM. A switch in the back lets you go from cooling mode to warm mode, just allow five minutes between alternate modes. In our in-house test, the Uber Chill was perfect for getting
beverages as cold as any fridge, and the warming function also worked like a charm. Bear in mind it’s not a microwave and can’t heat up a frozen dinner, but in lieu of packing multiple appliances into a small area, the Uber Chill is the best friend cold pizza and other leftovers ever had.
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Easy on and off ensures it’s only pulling juice when it absolutely needs to. A car adapter makes it the perfect companion for road trips or long commutes and the built-in handle invites you to actually do this and not just tell people that you can. Shop at UberAppliance.com 12
PRODUCT SPOTLIGHT
WE CAN SEE CLEARLY NOW In the age of endless screen time, Pixel Eyewear is a godsend. Pixel Eyewear isn’t the first company to promise fashion-forward frames that make you look great while protecting your eyes from harmful blue light—they’re just the first company to truly deliver. Pixel Eyewear makes a wide selection of gorgeous, comfortable, high-quality frames that revolutionize the bluelight blocking lens category; these are glasses you’d be proud to wear even when you’re away from your screen. Protecting your eyes against blue light—the high-energy waves emitted by computer screens, smart phones, and other devices—is now a hugely important issue as our lives have become irrevocably enmeshed with the virtual world. If, like so many of us, you’ve been dousing your eyes in Visine to cope with eye strain, you’re only relieving the symptoms, not doing anything to reduce harm to your eyes. Pixel Eyewear frames—which come in three varieties for computer
Men’s and women’s frames available.
usage, amber lenses for gamers and heavy device users, and sunglasses—deliver real protection against not just eye strain, but the risk of macular degeneration and sleep cycle disruption. In our own in-house test, the relief these frames offered was immediate. Not only are the blue-light blocking lenses so
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clear that you forget they’re on your face, but when you enter your seventh hour of staring at a monitor and the eye strain doesn’t come, there’s real joy that comes with that. These aren’t just a nice accessory, but a product that improves quality of life. Shop at PixelEyewear.com 13
FAMILY TABLE THE NEW COOKBOOK BY ROBERT IRVINE
72 EASY-TO-MAKE FAMILY-STYLE RECIPES 20 ESSAYS OUTLINING ROBERT’S STRATEGIES FOR A HEALTHY FAMILY HARDCOVER WITH BEAUTIFUL FULL COLOR PHOTOS THROUGHOUT
GET YOUR COPY AT FAMILYTABLEBOOK.COM ALSO AVAILABLE AT AMAZON.COM
ALEKS PAUNOVIC’s
RULES FOR LIFE
We’ll never know when the next major disruption to our lives is on the way. But when it comes, we don’t have to just scrape by. We can thrive and emerge even stronger the way Van Helsing’s Aleks Paunovic did. As Told to Matt Tuthill /// Photos by Liz Rosa ROBERT IRVINE MAGAZINE /// SPRING 2021
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ALEKS PAUNOVIC
First things first… ACCEPT WHAT IS Being in this business, you’re always on the hustle. You’re always working and always looking for your next gig. And then everything shut down and that feeling that I had that I might be missing out on an opportunity… it was gone. So there was a little bit of an exhale. This whole thing really made me take a look at my own limitations. And it made me realize there was only one way through that: to face them and have great people around that you can talk things out with and be vulnerable with. Thank God for FaceTime; to be able to have conversations with my parents and friends and to be vulnerable with them and talk about the things that are pulling you under – that’s a godsend. You realize that you’re not an island. Everyone’s going through it. And it really takes the weight off and allows you to Throughout the pandemic, Paunovic continued working toward breaking be present. ground on a new film and TV production studio he’s creating in his hometown of Winnipeg. “I think the theme of is just to create. Not only creatCALM YOUR MIND ing content, but creating jobs,” Paunovic says. “There’s something very emotional about doing this project in my hometown because it’s the town In normal times, I love to that got me started. It’s where I was born. And to be able to give back in go to my boxing gym and I whatever nature that I can in an industry that I’ve work in, I’m very, very couldn’t do that. So I had to excited at the possibilities of this project.” find alternative ways to reROBERT IRVINE MAGAZINE /// SPRING 2021
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ALEKS PAUNOVIC lease aggression and frustration. I had always believed in meditation, but I didn’t do it a lot. During the pandemic, I started doing three or four meditations a day. There’s a great app called Calm. I’ll do a five-minute morning meditation, 20-minute midday meditation and a five-minute evening meditation. And if I can fit more in, I do, but I make sure I do those three no matter what. It lets you check in and realize that the worries and anxieties that you have are either things from the past or things that you are dreading in the future. And the
meditation really puts you in the mindset of being present. It makes you realize that all these stories that you make up don’t mean anything. It all happens right now. Meditation really helped me through a lot of the precarious moments. VISUALIZE THE PROCESS— AND THE RESULT Coming from a boxing background, all I need is some shadow boxing and a heavy bag, and I’m good. The muscle memory has been there out of the womb; my
ROBERT IRVINE MAGAZINE /// SPRING 2021
grandfather, my dad, and my uncle were all boxers. So to be able to do that on my own is pretty great, and that’s what gets my mindset on point. I can visualize not only the workout, but the end result. So with the pandemic, I’ve been visualizing when it’s over and how I’ll feel at my optimal after putting the time in. I feel like I’ve been in a lab working on the perfect me, and then I’m going to unleash it when this pandemic’s over. To get there it’s been a matter of staying focused on the things I love, which is a good rule even when there isn’t a global pandemic.
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ALEKS PAUNOVIC PLACE NO ONE ON A PEDESTAL Anthony Hopkins is a hero of mine. I’ve always been a fan of his work. More than that. I’ve been in awe. And then I had the opportunity to work with him and we struck up a friendship and I had the courage one day to just ask him what his secret was. I said, “What is the secret? What is the thing that you do that puts you head and shoulders above everyone else?” And I start going on and on about his work and how great it was. I pointed out his performance in Silence of the Lambs, which is still just mind-boggling to me. And he says, “Oh, you’ll never get there,” which shocked me. And then he explains, “The way you’re thinking that I’m above you and that you need to obtain something that’s above you… you’ll never get it because you have put it above you. I have it and you don’t and you’ll never reach that goal because you’re hitting your head at the bottom of a pedestal that I never put there. You did.” He continued, “The way we just worked in this scene, this was just two people being present and doing the work. So just do the work and don’t think that there’s a secret.” And I just thought that was the most amazing advice. Even though I’m still in awe of him and he’s a legend, at the end of the day we’re still doing the same job. We still put in the same
work and we work together as equals. That absolutely changed the way I looked at a lot of things. CRACK OPEN A GOOD \ BOOK… AND LISTEN TO A MOTIVATIONAL SPEECH OR TWO The Intent to Live by Larry Moss had a big influence on me. I’ve probably read it 20 times. It’s an acting book, but the name
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says it all. The Intent to Live. That book opened up so much for me, not only with what you need to do to tell the stories that you want to tell, but it makes take a hard look at the limitations that you’ve put on your life. It pertains to life itself, not just acting. Then I have YouTube Premium and one of the things I love to do is go for a long walk—an hour or two—and listen to different motivational speakers. I’ll listen to all kinds of quotes from great 18
ALEKS PAUNOVIC leaders and great people within their craft. That’s a soundtrack that really gets your blood moving. And those are the things that really get me to challenge me and challenge my limitations. Tony Robbins, Denzel Washington, The Rock – those are a few on my playlist. LAUGH AT IT ALL Humor is so essential in this. I take a piss out of myself and I love it when my people take a piss out of me. During the pandemic I’ve got a few chat rooms that I go into with just the boys on WhatsApp and a Facebook messenger. It’s constant ball-busting and it really makes me laugh. And I like making other people laugh. I never want to make somebody feel uncomfortable through humor, but there’s something about everyone enjoying a little bit of ribbing and finding the humor in everything that makes every day more enjoyable. And by the way, to really enjoy a good belly laugh, you need to be fully present. It’s a lot harder to find the humor in everyday life when you’re worried and anxious.
HAVE AN ATTITUDE OF GRATITUDE Being grateful for what you have in life—no matter what might get taken away—is essential. Gratitude opens the door to everything else. And I’m just thrilled that I get to be a part of something like Snowpiercer and Van Helsing. Being in those shows
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and then having a career that enables me to have conversations like this one… it’s opened me up and helps me be more vulnerable. To be able to share my story… it’s something that I’m really proud of. Follow Aleks Paunovic on Twitter and Instagram. Stream Snowpiercer on HBO Max and stream Van Helsing on Netflix.
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nothing is impossible
RECIPES FROM THE ALL-NEW SEASONS OF RESTAURANT: IMPOSSIBLE & DINNER: IMPOSSIBLE WATCH FULL EPISODES HERE
ROBERT IRVINE MAGAZINE /// SPRING 2021
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as seen on tv
Ahi Tuna Poke From the Dinner: Impossible episode, “Mission in Paradise”
SERVES 4 YOU’LL NEED 1 lb fresh sushi-grade raw tuna, ½” diced ¼ cup soy sauce 2 tbsp sesame oil ¼ cup Maui onions, small diced (or Vidalia onion) ¼ cup scallion, thin sliced ½ cup fresh seaweed salad, chopped (or substitute dried nori seaweed flakes) Hawaiian salt, to taste ROBERT IRVINE MAGAZINE /// SPRING 2021
MAKE IT 1) In a medium mixing bowl combine raw tuna, soy sauce, sesame oil, onions, scallion, seaweed salad. 2) Gently fold the poke mixture together with a spoon and season with the Hawaiian salt and serve chilled.
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as seen on tv
Garlic & Herb Crusted Oysters
From the Restaurant: Impossible episode, “Listless in Louisiana” YIELDS 12 OYSTERS
YOU’LL NEED 12 oysters, popped open and left in the half shell 2 cloves garlic 1 stick butter, room temperature ½ bunch flat leaf parsley, chopped ½ bunch cilantro, chopped ½ bunch chives, chopped 1 lemon, zested and cut in half ¼ cup panko breadcrumbs 1/3 cup cooked bacon, diced
MAKE IT 1) In a food processor add garlic, butter, parsley, cilantro, and chives. Blend until herbs are coarsely chopped. 2) Add lemon zest and fresh squeeze juice of ½ of the lemon. 3) Turn the food processor back on and slowly incorporate bread crumbs forming a mixture that should be the consistency of a lite stuffing. 4) Place mixture into a mixing bowl and fold in the cooked bacon. 5) Place and lightly pack a small amount of herb mixture on top of
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each oyster and place in a 400° oven for approximately 8 minutes. 6) In a sauté pan over high heat add the other half of the lemon and allow to char lightly. 7) Squeeze charred lemon over top of the oysters and serve.
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as seen on tv
Coffee-Rubbed Ribeye
From the Dinner: Impossible episode, “Ghost Town Gourmet” SERVES 4
YOU’LL NEED 2 Cowboy ribeye steaks 24 oz each (bone in, meat and fat trimmed from the “handle”) ½ cup fresh ground coffee 2 tbsp kosher salt 3 tbsp brown sugar 1 tbsp ground black pepper
MAKE IT 1) Mix the ground coffee, salt, brown sugar and pepper together in a mixing bowl. 2) Generously rub both sides and the edges of the steaks with the coffee rub mixture. 3) Allow the coffee-rubbed steaks to sit out at room temperature for 10 minutes to bring the steaks up to temp and then place them on the pre-heated grill (medium-high heat). 4) Grill the steaks for 5 to 7 minutes
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on each side till internal temperature is 130 degrees F for medium-rare to medium. 5) Allow the cooked steaks to rest for 5 minutes before slicing. 6) Cut the meat from the bone, slice the steak and serve. Each steak will serve 2 people.
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as seen on tv
Porchetta on Weck
From the Restaurant: Impossible episode, “Bogged Down in Buffalo” SERVES 6 YOU’LL NEED FOR THE MUSTARD SEED FRUIT COMPOTE 1 cup golden raisins 1 cup dried cherries ¼ cup mustard seeds 3 tbsp red wine vinegar 2 tbsp granulated sugar 1 tbsp honey FOR THE SANDWICH ½ pork butt (about 4 lbs) boneless, skin on ¼ cup chopped rosemary 1 bunch flat leaf parsley 5 garlic cloves, minced
3 tbsp extra virgin olive oil 2 lemons, zested 3 oranges, zested 1 tbsp kosher salt 1 tsp chili flakes ½ tsp black pepper 6 brioche or weck-style rolls 3 tbsp butter 3 tbsp grapeseed oil 12 slices provolone cheese
MAKE IT MUSTARD-FRUIT COMPOTE 1) In a small sauce pot add red wine vinegar, sugar, and honey. 2) Bring mixture to a boil and stir until sugar is completely dissolved. 3) Add raisins, dried cherries, and mustard seeds. 4) Remove mixture from heat, cover with foil, and allow to cool.
TIP: While weck (short for kummelweck) rolls are hard to find outside of the Buffalo area, you can approximate them at home. Apply a small amount of egg wash (or just a tsp of water) to the top of brioche rolls, and top with coarse salt and caraway seeds and bake at 375 for just 4-5 minutes. ROBERT IRVINE MAGAZINE /// SPRING 2021
SANDWICH 1) In a food processor add extra virgin olive oil, rosemary, parsley, lemon zest, orange zest, and garlic. 2) Pulse the mixture together, creating a paste. 3) Evenly coat entire pork with paste and roll and tie with butcher twine every 2 inches. If you buy from a butcher, feel free to ask them to do this part for you. 4) Place pork back into cooler and allow to marinate 12 to 24 hours. 5) Preheat oven to 425°. Put porchetta on a baking sheet and place in oven for 45 minutes. 6) After 45 minutes, drop oven temperature to 300° and allow to cook about 3.5 hours or until porchetta has reached an internal temperature of 180°. 7) Once porchetta has reached 180°, remove from oven and allow to cool. 8) Using a sharp knife, slice porchetta. Use about 6 to 8 slices per sandwich (about 7 oz. of meat). 9) Place sliced meat into a pan. Top with sliced provolone and place in a 400° oven to melt cheese. 10) In a separate sauté pan over medium heat, add grapeseed oil and butter. Place brioche or weck, face down, in pan to toast. Allow to toast until golden brown, about 2 minutes. 11) Top bun with sliced porchetta and cheese. 12) Finish with mustard seed fruit compote.
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as seen on tv
Vegan Chili Cheese Fries
From the Restaurant: Impossible episode, “House of Cards” SERVES 4
YOU’LL NEED FOR THE CHILI 2 tbsp grapeseed oil 1 onion, diced 2 cloves garlic, minced 4 carrots, peeled and diced 4 ribs celery, diced 3 cups canned black beans, drained 4 cups canned diced tomatoes 3 cups vegetable stock Kosher salt and pepper, to taste FOR THE CHEESE SAUCE 4 cups soy milk 2 cups shredded vegan cheese 1 tbsp smoked paprika ½ tsp cayenne pepper (add a little more if desired) Kosher salt and pepper, to taste
FOR THE FRIES Fryer with frying oil, as needed 16 oz French fries Kosher salt and pepper, to taste 1 bunch scallions, chopped
MAKE IT CHILI 1) In a large sauce pot over medium heat, add grapeseed oil. Once hot, add the onions, garlic, carrots, and celery. Stir and allow to cook for 3 minutes until onions are translucent, making sure not to get any color on the vegetables. Add the black beans, diced tomatoes, and vegetable stock and bring to a simmer and allow to cook for 25 to 30 minutes. Season chili with kosher salt and pepper to taste. CHEESE SAUCE 1) In a medium sauce pot over medium-high heat, add the soy milk
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and bring to a simmer. 2) Using either a hand blender or whisk, add in the vegan cheese and mix well and turn the heat down to low. Add the smoked paprika and cayenne pepper. Stir well and season with kosher salt and pepper to taste.
FRIES & PLATING 1) Preheat fryer with oil to 350 degrees. 2) Place French fries in the pre-heated fryer and allow to cook for 4 to 5 minutes until fries are golden brown in color. Remove and season with kosher salt and pepper to taste. 3) Place seasoned French fries in bowl and top fries with the hot vegan chili, vegan cheese sauce, and finish with chopped scallions and serve.
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as seen on tv
Thai Peanut Cauliflower From the Restaurant: Impossible episode, “House of Cards” SERVES 4 YOU’LL NEED FOR CAULIFLOWER PREP 1 cup hot sauce ¼ cup rice wine vinegar 1 head cauliflower, cut from stem and cut into florets 2 cups all-purpose flour 1 tbsp Cajun seasoning 1 tbsp smoked paprika 1 tsp onion powder FOR THE THAI PEANUT SAUCE 2 cups sweet chili sauce 1 cup peanut butter ¼ cup soy sauce Juice of 1 lime 1 cup coconut milk
FOR FRYING & FINISHING Fryer with frying oil, as needed 2 tbsp roasted peanuts, chopped 1 bunch scallions, chopped 1 tsp sesame seeds 12 sprigs fresh cilantro Kosher salt and pepper, to taste
peanut butter, soy sauce and lime juice. Stir the sauce mixture with a whisk and continue to heat the sauce mixture for 4 minutes until hot. Add the coconut milk. Whisk and allow the sauce to come to a simmer while stirring.
MAKE IT CAULIFLOWER PREP 1) In a large mixing bowl add hot sauce and rice wine vinegar and whisk together. 2) Place cut cauliflower florets in the hot sauce and rice wine vinegar mixture and allow to marinate for 3 hours prior to cooking. 3) In a mixing bowl, combine flour, Cajun seasoning, smoked Paprika and onion powder and set aside.
FRY AND FINISH 1) Bring fryer to 350 degrees. 2) Remove the cauliflower from marinade and dredge in the seasoned flour. 3) Fry the dredged cauliflower florets Cook for about 8 minutes, or until golden brown. 4) Place the fried cauliflower in mixing bowl. Season with salt and pepper and dress with the Thai peanut sauce. 5) Place dressed cauliflower in bowl and top with the chopped peanuts, sesame seeds, chopped scallions, and cilantro sprigs.
THAI PEANUT SAUCE 1) In a small sauce pot over medium, add the sweet chili sauce,
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as seen on tv
Hawaiian Haupia & Star Fruit Parfait
From the Dinner: Impossible episode, “Mission in Paradise” SERVES 4
YOU’LL NEED 14 oz coconut milk 4 tbsp granulated sugar ¾ cup water 3 tbsp cornstarch, mixed with 3 tbsp cold water (creating a slurry) 2 each star fruit, diced 1 cup fresh pineapple, peeled and sliced 4 tbsp shredded coconut 4 tbsp granola
FOR THE PINEAPPLE PUREE 1 cup pineapple, peeled and diced ½ cup pineapple juice
MAKE IT 1) In a medium sauce pan over medium-high heat, add coconut milk, sugar, water, and bring to a simmer. 2) Using a whisk, stir in the cornstarch-water slurry into the hot coconut milk mixture and continue to simmer for 1 minute until slightly thickened, then remove from the heat. 3) In a small sauce pot add pine-
ROBERT IRVINE MAGAZINE /// SPRING 2021
apple and pineapple juice bring to simmer. 4) Place mixture into a blender and puree until mixture is smooth the pineapple puree set aside. 5) In a 4 oz clear glass, add 5 tbsp of the coconut milk mixture, then add 3 tbsp of pineapple puree and 2 tbsp of diced star fruit. 6) Repeat this layering process one more time again to finish the parfaits. Top each glass with shredded coconut and granola. 7) Keep chilled until served.
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Carrying Cameron’s Legacy
An epileptic seizure claimed the life of Disney Channel star Cameron Boyce at just 20 years old. His parents, Victor and Libby Boyce, created The Cameron Boyce Foundation to champion the causes their son cared about the most—and to keep his memory alive.
Interview by Matt Tuthill ROBERT IRVINE MAGAZINE /// SPRING 2021
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VICTOR & LIBBY BOYCE
RI MAGAZINE: Cameron said, “We all go… What you leave should be bigger than you.” That’s a beautiful quote from Cameron. It’s also a sentiment with much more depth than we tend to think possible from someone his age. Where did his maturity come from? VICTOR & LIBBY BOYCE: Cameron was always way beyond his years. He was born this way. There are too many examples to even try to encapsulate, but we can say that he was a very keen observer from Day One. He watched quietly and when he would make a move to engage it was with a grace, competency and thoughtfulness that was awe inspiring. He understood the human condition and how we all must invest in our own happiness which enables people to feel good no matter what their circumstances. He and I (Libby) would sit at the sushi bar together for hours and have deep conversations. He had so much respect for me, our family and our family’s past. He would ask me to share my wisdom, but he was the wisest person I have ever known. Did he speak about what his ultimate goal in the entertainment industry was? Did he have a dream project or goal? Cameron saw acting and all of the entertainment world compo-
Victor and Libby Boyce have dedicated their lives to making a difference in their son’s name. “He was the wisest person I have ever known,” Libby says.
nents as a way to express yourself artistically. His goal was to have meaningful roles that allowed him to explore his personal layers and to get better as an actor. He also saw it as a means to help others. He
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understood that people looked up to him and that he had a responsibility to give back and try to make the world a better place. He really enjoyed making people smile. He was a true giver. 29
VICTOR & LIBBY BOYCE What were his inspirations and influences? His favorite films? Kinds of music? His family and friends were his biggest influences. He enjoyed films and shows that make you think and are more than meets the eye. He enjoyed Breaking Bad, Narcos and Dead to Me. He was a huge fan of music and in particular Anderson Pakk, Tom Misch, J. Cole, Miguel, Solange, Esperanza Spaulding, Prince, old school R&B. Through his dance, he interpreted music. He felt music in a different way than most people, which is really hard to understand unless you saw him just moving through his day when the music was on. He was also a huge Lakers fan!
his sleep, so that is the area that we are most focused on.
His foundation is now directly funding epilepsy research. Are there any promising breakthroughs to be hopeful about? We have just become involved in epilepsy research and it is fair to say that we knew very little about epilepsy before Cameron died. We are learning so much through this journey. There are a lot of promising breakthroughs in epilepsy and gene research. In addition, there is a lot of promise in treating epilepsy through brain surgery. We are currently funding a young researcher who is studying the impact of circadian rhythm and sleep seizures. Cameron only ever had seizures in
— Cameron Boyce
A secondary aim of the foundation is to end gun violence. Culturally, however, guns are everywhere and the issue seems intractable. What’s your glimmer of hope in this issue? Our focus on reducing gun violence is really on young people and Cameron believed that young
Cameron always gravitated to positive people who are making a difference in the world. He met the director of Thirst Project, Seth Maxwell. Seth is a young man who has moved mountains to bring clean water to undeveloped and underdeveloped communities throughout the world. Cameron was very inspired by Seth and saw how easy it was to help so many people with something as simple as a water well. It was a no brainer for him.
“We all go... What you leave should be bigger than you.”
people need alternatives to violence and negativity. He was a living example of how the arts provide a grounding, balance and a means to equilibrium. The glimmer of hope is that everyone has a fighting chance to have a positive impact on the world just as easily as a negative one. As a society, we have to do more to give young people opportunities to thrive. You said the water crisis was important to Cameron and that’s why the foundation supports it. Why was it important to him?
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What advice do you have for other parents dealing with the unspeakable tragedy of losing a child? There is no advice that can be given, only to remember that they are not alone and to turn to your family and friends or find support groups or other means to express yourself when you are ready. It is such an excruciating turn of life events and no one can prepare you for it or tell you how you will feel today, tomorrow or in 10 years. We just keep reminding ourselves that we must survive. Cameron would want us to continue to live and to take care of his sister Maya and the rest of our family. Every day, we put one foot in front of the other and we continue to honor his legacy and our own. He was loved so deeply and nothing was left unsaid. He just left us far too early. Go to CameronBoyceFoundation.org - even a $1 donation helps. 30
WORDS TO LIVE BY
“We cannot dwell in the time that is to come, lest we lose our now for a phantom of our own design.”
- JRR Tolkien
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LET’S HELP OUR
HEROES Text GIVE to 813-536-5006
The Robert Irvine Foundation is a not-for-profit organization dedicated to enriching the lives of our military personnel, first responders, and their families. 100% of all funds raised go directly to those who need it most. To learn more about Robert’s commitment to our military and first responders, please visit RobertIrvineFoundation.org