Sunday Suppers

I can’t think of anything better than this: being surrounded by friends, drinking wine, and preparing a meal together. Those who can cook prepare their specialties to share; those who cannot are responsible for topping the wine off; it’s a beautifully balanced ballet. I am always the cook, and besides the creative/controlling aspect, my favorite thing about being the cook is that my glass is always full; and then after, when my belly is singing with delightful hurt, I can simply sit back and relax as everyone else cleans up. I am totally winning.

I have decided to bring back Sunday Suppers at my house, and to get warmed up this week I went with a spicy seared salmon, fried jasmine rice and a cool cucumber and broccoli salad. This was one those meals that transpired out of nowhere and ended up being one to make again and again. One: it is super flavorful; two: it is easy; and three: it is healthy. Again, I am winning.

Steak is What we Love for Dinner

I think if the Texan could eat a bone-in ribeye every night for dinner he would, that man loves his red meat. Don't get me wrong I do too, but he is nuts for this cut and with all that beautiful marbleization how can anyone blame him. The fat is so gracefully speckled that the beef is truly intoxicating, hit it simply with salt and pepper, sear it in well seasoned cast iron skillet and just wait for pure satisfaction. I do most of the cooking at home but this man has his ribeye mastered and this lady can not help but to be spoiled. 

Roasted Autumn Bisque

I am obsessed with Food 52 and yesterday tried by dandiest to get my entry in for their autumn soup contest, it was down to the minute but I think the airways got blogged down because my Roasted Autumn Bisque didn't show up on the contest page. Sad at first I almost cried but went for a run instead.  Looking on the bright side there will be many more contests to enter and I learned a few lessons about the recipe upload page.

Now I am not a vegan, but this soup sure is and randomly not on purpose, a few years ago after culinary school I became a personal chef along side of interning in a butter/meat rich restaurant. My client had very specific dietary needs, and among them was to be low calorie and high flavor. This contradicted everything I was being taught on all accounts, wasn’t butter and bacon invented to make every thing better?

Squash puree when done right is like heaven straight from nature which allows a decadence of flavors minus all that delicious, yes I said it, delicious fat. This recipe is packed with so much healthy goodness you won't miss the fat and everyone else will be fooled. 

The trick is roasting the vegetables and fruits to a beautiful caramelization, layering the flavors with warm spices and puréeing it to a silky texture that just screams butter. 

The best part is that it’s a breeze to make and your house smells just as autumn feels outside. Here is a blast from my past. You can check out the complete recipe page here. 

Recipe: Chicken Fried Steak

As my Texan would say this dish is never to be called Country Fried Steak, to a Texan that is just blasphemy, it is always Chicken Fried Steak. Here is how I make it, with just a few changes and a very happy Texan.

Serves 4

Ingredients:

1 pound cubed steak pounded into 4 pieces

1/4-1/2 pounds Country Sausage(optional)

2 cups + 2 Tablespoons flour

2 cups Panko(Japanese bread crumbs)

1 pint buttermilk

1/2 cup whole milk

bacon grease

coconut oil

2 Tablespoons Cajon spice

2 Tablespoons smoked paprika

2 teaspoons ground cumin

2 teaspoons+ salt

2 teaspoons+ pepper

2 dashes Tapito

2 dashes vinegar

First: soak cubed steak in buttermilk and brown county sausage

Then: prepare breading for dipping mixing flour, Panko, dry spices in a dish that is easy for dipping. I like to use a pie dish. Mix all ingredients well and with your hands. You want to crush the Panko into smaller bits and incorporate all the spices evenly. Now you could use a food processor but there is no fun in that and it is not as rustic.

Now: Heat bacon grease and coconut oil in a heavy duty skillet, cast iron preferably. Use a 3:1 ratio. More bacon grease. You want the oil to come a little less than halfway up your breaded steaks. You could use all coconut oil to make this low fat, but if your going that route I would just omit this whole recipe. This is for special occasions in moderation, so please leave in the bacon grease. The coconut oil is only so you can achieve a higher smoke point for frying.

As the oil heats up start to batter your steaks. Drain off the buttermilk, but leave a nice coat. Dredge in breading mix. Get it thick on both sides. Once the oil is hot, over medium heat(about 375 degrees), carefully place your steaks in the pan. Do not crowd. Do take your time. When the blood pools on top it is time to flip. About 3-4 minutes, and again be very careful. I like to use a 2 spatulas to lift and guide over. This side should take only about 1-2 minutes. Repeat for every steak.

When one is finished transfer on to a wire rack. Depending on how big or how many pans you are using the steaks will stay hot an crispy for up to 10 minutes. You can keep warm in the oven on that wire rack for bigger batches. Otherwise they are fine at room temperature.

Now that all are finished frying it is time to make the gravy. Remove almost all of the grease, leaving behind about 2 tablespoons and all the "bits". What are "bits"? These are all of the bits of batter from frying and some meat juices. Stir your those 2 Tablespoons of flour into that remaining grease and bits. Cook off the flour taste and slowly begin to add the milk, whisking like a crazy person. Fully incorporate all the bits and taste for the flour. The consistency should be thick, but loose enough to cascade over the pretty fried steak. You may need to add more milk.

Here add the browned country sausage, Tapitio and vinegar. Little by little, tasting, tasting, tasting. I have a garlic pepper vinegar that I like to use but you can easily use apple cider, sherry or champagne. Really anything you have on hand that is not balsamic. When the richness of the gravy is balanced by salt, sour, sugar and spice you are golden.

Serve with your choice of sides depending on if this breakfast, lunch or dinner. I recommend breakfast so you have all day to burn these million calories and not feel guilty. Enjoy!