Resolution Recap 2012: Random Entrees 2

Well, this is it finally, the last two recipes from our 2012 adventures.

The first recipe is part of my continued attempts to find a good recipe for chicken fried steak, mainly the gravy portion of that recipe.  This time I tried Alton Brown's version of the recipe but it ended up only with a *Pretty Good because I got the steak a tad over done and the gravy needed more seasoning.  However, I have saved this recipe to continue to work from the few times a year that I crave this kind of food.

Chicken Fried Steak*
(Prep Time: 45 min, Total Time: 1 hr 25 min, Serves: 4-6)

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Preheat oven to 250 degrees F. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

 

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

 

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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The final recipe rated **YUM because it is very similar in flavor profile to our favorite potato, sausage, kale soup.  It came from Cook's Country, which will not let you access the recipe online unless you are a subscriber; however, I found it elsewhere to publish here.  This is a very comforting dish.

Potato Spinach Sausage Casserole**
(Serves: 4)

 

• 1 1/2 Tablespoons unsalted butter, plus extra to grease the baking dish
• 2 teaspoons of olive oil
• 8 oz fresh spinach, washed, dried, and stemmed
• 1/2 lb of Italian sausage (we like 1/2 sweet and 1/2 hot Italian sausage), broken out of casing into small pieces
• 1 large red onion (about 3/4 lb), peeled and sliced thin
• 1 small garlic clove, minced
• 1 1/2 pounds russet potatoes (about 3 medium sized potatoes), peeled and cut into 1-inch chunks
• 1/3 cup heavy cream
• 1 Tablespoon cider vinegar
• Dash of nutmeg
• 1/2 teaspoon of salt
• 1/4 teaspoon pepper
• 1 cup of shredded Gruyere or Swiss cheese

 

 

Preheat oven to 400°F. Butter a 6x9 or 8x8 inch baking dish. Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.

Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.

Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.

Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.