Chef John Food

CHEF JOHN'S SALISBURY STEAK

Chef John's Salisbury Steak image

When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Provided by Chef John

Categories Main Dish Recipes Beef Salisbury Steak Recipes

Time 2h40m

Yield 4

Number Of Ingredients 19

Ingredients

1 pound 85% lean ground beef
½ teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
½ cup plain bread crumbs
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter

Steps:

Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 25.6 g, Cholesterol 156.1 mg, Fat 29 g, Fiber 2.3 g, Protein 32.8 g, SaturatedFat 13.7 g, Sodium 729.7 mg, Sugar 8.9 g

CHEF JOHN'S QUICK CHICKEN PICCATA

Chef John's Quick Chicken Piccata image

From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.

Provided by OliveLover

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breast halves, skinless and boneless
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 cup all-purpose flour (for dredging, you might need more)
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water (or chicken stock)
3 tablespoons unsalted butter, cold and cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped

Steps:

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.

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