Chef Nadia G's filet mignon with maple-balsamic reduction, on THE Dish

Chef Nadia Giosia, better known as Nadia G, has been called "the Julia Child of the net generation". Her hit show on the Cooking Channel, "Nadia G's Bitchin' Kitchen," began in 2007 as a three-minute web series and it drew a huge audience as well as won a Wave Award for Favorite Mobile Comedy Series.

In 2010, “Bitchin’ Kitchen” made its prime-time American debut on the Cooking Channel and the show became the first online lifestyle brand to successfully make the transition to television.

She also wrote the best-selling cookbook, "The Bitchin' Kitchen Cookbook: Rock Your Kitchen and Let the Boys Clean up the Mess." She is a second-generation Italian-Canadian from Montreal and often her recipes are influenced by the food she grew up eating.

She's not just a chef either. She’s a singer-songwriter and her new renovation show “Sick Kitchens with Nadia G” will launch soon.

On "CBS This Morning: Saturday," she shared her recipe for her ultimate dish, filet mignon with maple balsamic reduction.

Filet Mignon with maple balsamic reduction - served with sweet roasted cherry tomatoes and Parmesan potato croquettes

Roasted tomatoes

2 cups cherry tomatoes, halved

4 cloves garlic, crushed

Pinch Greek oregano

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

Pinch brown sugar

Parmesan potato croquettes

4 russet potatoes peeled and cut into 1/2-inch dice

3 green onions, finely sliced

1 clove garlic minced

1/2 cup grated parmiggiano reggiano cheese

3 eggs, beaten

1 cup Italian-seasoned bread crumbs

1 tablespoon extra-virgin olive oil

Olive oil, for pan frying

Filet mignon

4 steaks, at room temperature

2 tablespoons steak spice (recommended: mccormick montreal)

3 tablespoons canola oil

Balsamic syrup

1/4 cup aged balsamic vinegar

1/4 cup real maple syrup

To make the roasted tomatoes:

1.  Preheat the oven to 425 degrees.

2.  Place the cherry tomatoes  and garlic in a large baking dish in a single layer.

3.  Sprinkle them with Greek oregano, sea salt, freshly ground black pepper, and brown sugar.

4.  Mix well. Roast for 40 minutes.

To make the parmesan potato croquettes:

1.  Boil the potatoes in enough salt water to cover for 10 to 15 minutes, or until fork tender.

2.  Drain  and saute the green onions and garlic in extra-virgin olive oil for a few minutes, until the onions are translucent and garlic is golden. In a big bowl, combine the onion and garlic mixture with the boiled potatoes.

3.  Add parmesan cheese, sea salt, freshly ground pepper, and mash together.

4.  Cover and refrigerate for 30 minutes.

To make the filet mignon:

1.  Season the steaks with a pinch of steak spice.

2.   Heat the canola oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan.

3.  Sear the steaks for 2 minutes on each side.

4.  Reduce the heat to medium-low and cook the steaks for another 2 minutes per side.

5.  Tent the cooked steaks in aluminum foil and let them rest for 10 minutes.

To make the balsamic syrup:

1.  Heat a pan on medium-high heat, add equal parts maple syrup and balsamic vinegar, and stir for 3 to 5 minutes until the sauce is bubbling and slightly reduced.

2.  Serve immediately, drizzled over the filet mignon.

Bitchin' kitchen's garlic-roasted brussels sprouts

4 cups brussels sprouts

3 tablespoons extra virgin olive oil

Coarse kosher salt

Freshly cracker pepper

3 garlic cloves, degermed and minced

1.  Preheat oven to 425 degrees. Rinse 4 cups of brussels sprouts, shave the stems, and remove the outer leaves.

2.  Cut the all brussels sprouts in half and drop them into a large, shallow baking dish. Drizzle with olive oil and add a big pinch of kosher salt and some freshly cracked pepper.

3.  Mix with your hands to coat and arrange in a single layer in the pan.

4.  Pop brussels sprouts in the oven for 25 minutes. Remove the brussels sprouts from the oven, add minced garlic and stir.

5.  Return brussels sprouts to the oven for another 10 to 15 minutes (until fork-tender).

Nonna's potato croquettes


4 large russet potatoes

1 clove garlic, de-germed and minced

1 tsp olive oil (plus more for frying)

1/2 cup parmigiano reggiano, grated

1/2 cup fresh flat-leaf parsley, minced

Sea salt and freshly cracked pepper, to taste

3 eggs

Italian-seasoned bread crumbs

1.  Slice potatoes into chunks, place them in a large pot of salted water, and boil about 15 minutes until fork-tender. Drain and set aside.

2.  In a frying pan, heat 1 teaspoon of olive oil on medium heat, add garlic and sauté 2 minutes or until golden. In a big bowl, combine cooked potatoes with parmesan, garlic and olive oil from the pan, parsley, a pinch of sea salt, and freshly cracked pepper.

3.  Roughly mash it all together and let cool in the fridge for 30 minutes to an hour.

4.  Once cooled, roll the croquettes into 1/2 inch thick fingers, or any shape you like. Beat eggs in a bowl, dip croquettes in eggs, and then coat/roll them in Italian-seasoned bread crumbs. Heat olive oil, 1/4 inch deep, in a large pan over medium heat.

5.   Throw in a pinch of bread crumbs to test heat - when crumbs start sizzling fast, it's time to cook. Gently place croquettes in oil and roll them around until golden all over.

6.  Place croquettes on a paper towel to get rid of excess oil.

Sweet potato poutine

4 large sweet potatoes sliced into 1/4-inch french fries

2 tablespoons unsalted butter

2 tablespoons flour

1 1/2 tablespoons extra-virgin olive oil

2 to 3 shallots, thinly sliced

Pinch sea salt and freshly ground black pepper

2 cups organic beef stock

Pinch fresh thyme leaves

Pinch brown sugar

Handful minced fresh parsley

Peanut oil or canola oil for deep frying

2 cups cheese curds  

1.  Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.

2.  Heat a pan on medium and melt the butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.

3.  In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer . Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley

4.  Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner. Cook's note: it is important the fries be thoroughly dried before cooking.

5.  Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan  to drain the excess oil.

6.  Place the fries on a plate, top with the cheese curds and smother with hot gravy

Candied pecan and strawberry salad


1 egg white

1/4 cup and a pinch brown sugar

1 cup whole raw pecans

4 tablespoons extra-virgin olive oil

4 tablespoons aged-white balsamic vinegar

Sea salt and freshly ground white pepper, to taste

6 cups loosely packed mesclun greens

2 cups strawberries, halved

1.  Preheat the oven to 300 degrees F.

2.  Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts  are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.

3.  In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar sea salt and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.

4.  In a bowl, toss the mesclun greens, strawberries  and candied pecans with the vinaigrette

Pot au chocolat with fleur de sel

1 1/2 cups whipping cream

1/2 cup milk

3 ounces bittersweet dark chocolate shavings

1 ounce unsweetened chocolate shavings

6 egg yolks

3 tablespoons brown sugar

Pinch cayenne pepper

Fleur de sel ( sea salt)

1.  Preheat the oven to 300 degrees.

2.  Bring the whipping cream and milk to a boil in a saucepan over low heat. The second it starts to boil, take it off the heat. Add the chocolate shavings and whisk until smooth.

3.  In another bowl, mix together the yolks, brown sugar, and cayenne. Slowly spoon the chocolate mixture into the yolks. Cook's note: it is important to take your time with this step because the chocolate is hot, and if you dump it into the eggs in one shot you'll end up with chocolate scrambled eggs.

4.  Pour the mixture into little pots or espresso cups and cover with foil. Pierce some small holes in the foil so steam can escape and place the jars into a roasting pan. Fill the roasting pan with water halfway up the sides of the jars so that they bake evenly. Bake for 35 minutes. Cool the pots on the counter for 35 minutes and then put them in the refrigerator for 3 hours to chill. Sprinkle with fleur de sel and serve.

Grapefruit spicy maple mojito

1 1/2 oz Van Gogh Blue triple wheat vodka

1/4 cup fresh squeezed pink grapefruit juice

1 heaping tablespoon minced fresh coriander

1 teaspoon maple syrup

1.  In a shaker combine all ingredients above.

2.  Shake vigorously with ice.

3.  Strain into martini glass rimmed with maple flakes, drop in 2 coriander leaves, and garnish glass with pink grapefruit rind twist.