Priti’s Chick-Fil-A Style Spicy Chicken patty

patty

4 boneless, skinless chicken breast.     (Wash and pat it dry. Slice horizontally to make the piece thinner. I usually cut the breast narrow end out, like a triangle and save for another dish. That way I can get 8 nice round/square-ish patty cut. Pound chicken gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.)

Kaiser rolls for burger – 8

 

 

Make a marinade by mixing ingredients below :
1/2 cup pickle juice (sour dill is my favorite. Buy a pickle bottle, and use the juice)
1/2 tsp sugar
Chilly powder – 1 tsp
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tsp dried oregano
1 tsp Italian seasoning
1/4 teaspoon celery salt (sometimes I made without this, as I didn’t have them, and it was ok)
1/2 teaspoon salt

Marinate chicken in the above marinade and keep in the fridge for at least an hour or two.

Drain excess marinade from the chicken, and keep aside.

For coating:
Make a mixture for coating patties with all purpose flour,  garlic powder,  celery salt, oregano,  red chili powder-1 tsp, and salt.
Keep another plate with buttermilk for coating. (you can also use yogurt with little water mixed)

Dip the chicken patties in the flour mixture, and coat it evenly.
Then dip in buttermilk, and then dip again in the flour mixture.

Heat the oil in a skillet (1/2 inch deep)
Fry each cutlet for 3-5 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted kaiser rolls. I add pepper jack cheese, lettuce, tomato and sriracha mayo sauce to the sandwich.
(You can also freeze the patties, and reheat in a skillet for later use.)

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Chateaubriand – Beef Tenderloin

  • 1 beef tenderloin trimmed/peeled – approx. 4-5 lb
    •   ( I like the one from Costco, and it costs less than regular stores. If you are buying non-trimmed version, trim it before using. There are several you tube videos showing this)
  • Basting Oil with herbs in it (I used Wegman’s basting oil) – 4 tbsp
  • Garlic 6pods – cut in half
  • Kosher Salt
  • Ground black pepper
  • 8 shallots, cut lengthwise into two or four pieces

For Sauce

  • 1 cup dry red wine
  • Brown Gravy mix – 2 -3 tsp
  • Water – as needed
  • 2 teaspoons dried tarragon (1 tablespoon fresh) – Optional

Clean & Wipe meat. If tenderloin is long, cut it into two pieces. I like to keep between 6-8inches. Some people argue that you should not wash meat with water, and should just wipe it out with a paper towel. Use your judgement on this… 🙂

Tie it up with butcher’s twine, so that it holds together while pan searing and cooking. http://www.foodrepublic.com/2013/11/06/why-do-you-tie-a-roast/

Just before cooking, sprinkle and coat meat with  Cracked pepper and Kosher salt generously. Don’t do this in advance as meat will get soggy.

Pan Sear meat in Basting Oil, shallots and garlic on all sides as shown in video starting at 5mts. Just to get it brown and sealed. If you have more pieces of tenderloin, use a separate dish for each. Save this pan for later for making sauce. It help with all the juices from the meat.

Heat oven to 400F. Take a dish for roasting meat, put couple of pieces of butter in it, and put it in the oven, so that to will be hot when you add meat to it. Don’t leave it for too long as butter will start getting burnt. I usually put this in the oven few minutes before pan searing will finish. Also, if you have more pieces of tenderloin, take multiple dishes.. so that you won’t overcrowd it.

Transfer meat to the dish(s) in the oven and let it roast at 400F. Cook until an instant-read thermometer registers temperature according to your doneness preference. See list below.

When it is done take it out of the oven and cover the beef in the foil that lines the dish and let it  rest it for 8-10 minutes.

Make sauce:

While the beef roasts, heat up the skillet with juice, shallots and garlic, we used for pan searing over medium heat. If you used multiple skillets, transfer juices to a single one.  Add 1 cup of wine and let it boil stirring often, to reduce to half  over medium-high heat. Add the beef broth or water, brown gravy mix, and reduce the heat to low. Stir and make sure it gets to a desired consistency. If it is too thin or thick, add wine/broth or grave mix to change it your desired consistency. Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper.  (Note: You can add chopped Rosemary or Tarragon to this while boiling. I haven’t tried these herbs yet)

Serving: Slice the meat and serve with the sauce.

Note: Will take pictures next time i make it, and attach here.

Meat cooking temperatures

Rare:  120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

Medium-rare: 130-140 °F (55-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink): 140-150 °F (60-65 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

Well-done: 150-165 °F (65-75 °C) Internal appearance no pink or red, slightly moist with clear juices

Watched multiple you tube videos on this to understand the recipe. I usually watch/read multiple recipes available when I want to try a new dish, and then use those ideas, to come up with a version that our family will like. Adding the one I liked most here:  https://www.youtube.com/watch?v=xeO0tdKBAag 

Pan fried, Oven Roasted Steak

Ribeye Steak – 4 pieces

Garlic Paste – from 4-5 garlic

Ground Black pepper – for your taste (optional)

Steak seasoning – any kind, 4 teaspoon

Worcestershire sauce – 4-6 table spoon

Butter/Oil

Sea salt – to taste (optional. adds more flavor)

Wash Steak, Dry it with paper towel.  Use a tenderizer on the meat to make small holes for the seasoning to go in well.

tenderizer

Coat with Garlic paste. Season Steak liberally with Seasoning, Sea Salt and black pepper on both sides of Steak. Be careful with Salt as Seasoning will also have some salt in it. Splash Worcestershire sauce on both sides. Don’t add too much.. just 4-6 tbspn or less for 4 pieces.

Cover and refrigerate for 2-3 hours. You can prepare a day early too, if needed.

Before cooking, keep the Steak out in room temperature for 20-30 minutes. Preheat Oven to 450 degree F.

Heat a skillet (thick bottom) to very hot on stove. Add butter or oil for searing Steak on it. Be generous 🙂

Place steak in skillet and sear each side (2 min per side)i. Reduce flame to medium high.

Immediately transfer Seared Steak pieces to a buttered baking dish (you can keep the buttered dish in oven for few minutes to make it very hot before putting Steak in it)

Pour remaining melted butter from the pan on the steak.

Place in hot oven and finish till degree of doneness is achieved. Depending on thickness, maybe 6 min for medium. Maybe a bit longer. Press your finger into middle of steak to tell.

Let the Steak rest for 5-10 minutes at room temperature before it is served. Enjoy.

Side serving of  Roasted Potatoes or mashed potatoes, and some boiled veggies will be great.

enjoyingSteakForDinner