• 45
• 45
Pork & Chicken
13. Return steaks to skillet and bring to
boil on Medium-High (190°C).
14. Once boiling, reduce PIC to
Low (40°C) and place onions
atop steaks.
15. Cover pan and let steaks simmer
for 30 minutes.
Chicken Breasts with
Oregano Garlic Butter
Serves: 4
1 garlic clove, minced
1 gram salt
2½ oz unsalted butter, softened
14 gram chopped fresh oregano
1 gram dried hot red pepper akes
4 bone-in chicken breasts
15 ml olive oil
Directions:
1. Mash garlic and salt into a paste in a
bowl using a large, heavy knife.
2. Mash together garlic paste, butter,
oregano, and red pepper akes with
a fork until well blended; set aside.
3. Pat chicken dry.
4. Cut 5-cm pocket horizontally in side
of each chicken breast and ll each
pocket with 10 ml oregano
garlic butter.
5. Season chicken with
salt and pepper.
6. Heat oil in large sauté pan on
Medium (135°C) until hot,
but not smoking.
7. Add chicken to sauté pan, skin side
down, and cook for 8-10 minutes.
8. Flip chicken and cover sauté pan.
Cook for about 10 more minutes.
9. Spread remaining oregano garlic
butter onto chicken skin and serve.
Chicken Fried Steak
Serves: 4
12 oz, plus 30 ml all-purpose our
2 grams freshly ground black
pepper, divided
8 (4-oz) tenderized beef round
steaks (have butcher run them
through cubing machine)
5 grams house seasoning (2 oz
black pepper mixed with 8 oz salt)
5 grams seasoned salt
6 oz vegetable oil, divided
7 oz teaspoons salt
32 oz hot water
1 bunch green onions or 1 medium
yellow onion, sliced
Directions:
1. Combine 12 oz our and 1 gram
pepper in a small bowl.
2. Sprinkle 1 side of the steaks with
house seasoning and the other side
with seasoned salt.
3. Dredge seasoned steaks through
our mixture and set aside.
4. Heat 4 oz oil in large sauté pan on
Medium-High (190°C).
5. Add 2 steaks to pan and fry for 5-6
minutes per side until browned.
6. Transfer each cooked steak to paper
towel-lined plate to drain.
7. Add remaining oil to skillet and
repeat steps 5-6 with
remaining steaks.
8. Cover steaks to keep warm
and set aside.
9. Add remaining our to oil in
skillet, scraping bottom with a
wooden spoon.
10. Stir in remaining black
pepper and salt.
11. Reduce PIC to Medium (135°C)
and cook, stirring frequently, for
about 5-6 minutes until our is
medium brown.
12. Slowly add water,
stirring constantly.
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