Thank you! I had neither allium in this version, though I'm sure they'd be welcome additions. I mopped up the leftovers with a crusty piece of sourdough so you're probably right that having the panko topping would be like getting the best of both there.
LoneGansel
joined 2 years ago
It's right on the cusp of tackiness. Not quite "beef croquette on brioche with pommes fries" level of overembellishment, but we're close.
Yep! Some great tasting foods have terrible names. This, dirt pudding, and shit on a shingle all have that in common.
Thank you as always kind stranger! :)
The gravy has garlic, ginger, scallion, and shiitaki mushroom for veggies. It's a roux-based beef stock gravy with soy sauce and Worcestershire.
That goes over sushi rice and a burger patty, then topped with a fried egg and scallions.
It's a popular Hawaiian meal. I didn't make the name, just the recipe.
Polar opposite reaction to yesterday's post haha. Glad I found your cup of tea. :)
I've got a lot of practice with searing filets in particular and use all clad's 5-ply pans to help ensure an even cook. It's probably moreso the technique than my tools but things do come out consistently even with the sear then oven finish process Chef Jean-Pierre employs.
Appreciate the compliment!
I pan seared on high heat for a minute or so each side, gave it a slow roll around the pan on its side, then finished in an oven until it registered 115°F.
I rested it for a bit then basted in butter on low before plating. That butter was then used to quick fry the eggs.
No you're fine, it's a US potato side dish with optional inclusions, like peppers and onions, typically seared on a griddle, cast iron, or carbon steel pan. I season mine with crushed chipotle, garlic, and parsley along with salt and cracked black pepper.
I prefer an almost mashed potato like texture for my home fries to complement the steak's crust, but you could fry these until they're crunchy and you'll find that it's someone's preference. Sort of like eggs, it's a fairly blank recipe canvas that is what you make of it.
Chef Jean Pierre has a very easy to follow tutorial on YouTube! I changed out the cheeses to skew more Italian than his French style and add soy sauce to my olive oil and balsamic marinade.