Gravy

The Back Story

Chicken Fried Steak with green beans and gravy

WHAT TO GET

Steak

1 14 ounce t-bone steaks, seasoned evenly with 1 pinch of salt and 1 pinch of pepper each

1 cup all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

5 eggs, beaten

2 pinches salt

2 pinches pepper

½ teaspoon cayenne pepper

1 cup duck fat

green beans

2 cups green beans, sliced down the middle, vertically, in half

½ shallot, very small-diced

4 cloves roasted garlic

1 tablespoon minced garlic

1 tablespoon duck fat

1 teaspoon minced parsley

gravy

½ cup leftover and used chicken flour

⅓ cup chicken stock

1 teaspoon minced parsley

2 slices butter

WHAT TO DO

Steak

1.    Preheat oven to 350 degrees

2.   Obtain 2 separate bowls, or small-rimmed  baking dishes (both the size of the steak)

3.   In one pan add the whisked eggs, 1 pinch of salt and 1 pinch of pepper

4.   In a separate pan evenly mix flour, garlic powder, onion powder, cayenne, salt, and pepper

5.    Heat duck fat in skillet to 350 degrees

6.   Coat steak with egg wash on all sides

7.   with tongs transfer steak to flour “pan” and coat on all sides with flour *reserve used flour right after for gravy*

8.   place steak in hot duck fat until golden brown on both sides then transfer to oven until desired doneness

9.   serve topped with a spoon full of gravy or more

Green beans

1.    bring duck fat to medium-high heat in large skillet

2.   caramelize shallot in duck fat

3.   once caramelized, add all other ingredients and stir until green beans are fork tender

4.   salt and pepper to taste

5.    serve on side steak

gravy

1.    In medium saucepan, whisk or stir with a “roux spoon” flour, butter and chicken stock

2.   constantly stir and scrape sides down until golden-blonde colored

3.   stir in more chicken stock if roux gets too “dry” or “clumpy”

4.   whisk in other ingredients once roux is finished, then remove immediately from heat

5.    serve on chicken fried steak.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Rack of Lamb

Ingredients

·      1 rack of lamb

·      ¼ cup plus 1 tablespoon extra virgin olive oil

·      2 tablespoons chopped rosemary

·      2 tablespoons chopped parsley

·      1 tablespoon balsamic vinegar

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      In a bowl, combine 3 tablespoons extra virgin olive oil, balsamic vinegar, Cajun seasoning, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped parsley salt and pepper to taste

-      Coat rack of lamb with mixture

-      Pack remaining chopped herbs onto the rack of lamb

-      Heat 2 tablespoons of olive oil in cast iron skillet

-      Lay rack of lamb face up in cast iron skillet, and sear on both sides

-      Finish cooking lamb in the oven

-      Let rest before cutting

-      Serve with biscuits and ground lamb gravy

Ground Lamb Gravy

Ingredients

·      ¾ pounds ground lamb

·      1 white onion, diced

·      1 poblano pepper charred and chopped

·      ½ red bell pepper, diced

·      1 cup warm chicken stock

·      2 tablespoons olive oil butter blend

·      2 tablespoons whole wheat flour

·      1 tablespoon Cajun spice

·      1 teaspoon Worcestershire sauce

·      Salt and pepper to taste

Method

-      In the same skillet used to sear the rack of lamb, add onions and poblano pepper, and cook

-      Stir in olive oil butter blend, Cajun seasoning and salt and pepper to taste

-      Add red bell pepper to skillet

-      Stir in flour

-      Slowly stir in chicken stock and Worcestershire sauce

-      In another skillet, brown ground lamb

-      Once browned, add liquid mixture to skillet and combine

-      Serve with rack of lamb and biscuits

Ingredients
  • 1 rack of lamb
  • ¼ cup plus 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped parsley
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • ¾ pounds ground lamb
  • 1 white onion, diced
  • 1 poblano pepper charred and chopped
  • ½ red bell pepper, diced
  • 1 cup warm chicken stock
  • 2 tablespoons olive oil butter blend
  • 2 tablespoons whole wheat flour
  • 1 tablespoon Cajun spice
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
The Back Story

Rack of Lamb

Ingredients

·      1 rack of lamb

·      ¼ cup plus 1 tablespoon extra virgin olive oil

·      2 tablespoons chopped rosemary

·      2 tablespoons chopped parsley

·      1 tablespoon balsamic vinegar

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      In a bowl, combine 3 tablespoons extra virgin olive oil, balsamic vinegar, Cajun seasoning, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped parsley salt and pepper to taste

-      Coat rack of lamb with mixture

-      Pack remaining chopped herbs onto the rack of lamb

-      Heat 2 tablespoons of olive oil in cast iron skillet

-      Lay rack of lamb face up in cast iron skillet, and sear on both sides

-      Finish cooking lamb in the oven

-      Let rest before cutting

-      Serve with biscuits and ground lamb gravy

 

Ground Lamb Gravy

Ingredients

·      ¾ pounds ground lamb

·      1 white onion, diced

·      1 poblano pepper charred and chopped

·      ½ red bell pepper, diced

·      1 cup warm chicken stock

·      2 tablespoons olive oil butter blend

·      2 tablespoons whole wheat flour

·      1 tablespoon Cajun spice

·      1 teaspoon Worcestershire sauce

·      Salt and pepper to taste

Method

-      In the same skillet used to sear the rack of lamb, add onions and poblano pepper, and cook

-      Stir in olive oil butter blend, Cajun seasoning and salt and pepper to taste

-      Add red bell pepper to skillet

-      Stir in flour

-      Slowly stir in chicken stock and Worcestershire sauce

-      In another skillet, brown ground lamb

-      Once browned, add liquid mixture to skillet and combine

-      Serve with rack of lamb and biscuits

Biscuits

Ingredients

·      1¾ cup whole wheat flour

·      ¾ cup almond milk

·      1/3 cup olive oil butter blend

·      1 tablespoon baking powder

·      1 teaspoon salt

·      ½ teaspoon baking soda

Method

-      Sift together flour, baking powder, baking soda together and salt

-      Cut in olive oil butter blend

-      Create a well and slowly stir in milk until dough forms

-      Roll out dough and cut biscuits

-      Place cut biscuits on baking sheet and bake at 375-degree oven for 10 to 15 minutes

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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