Old-School SALISBURY STEAK | Cooking with Chef Dave

if you got extra herbs here just brush them onto the floor someone else to clean those up I'll shut Dave from Dave specialty foods here welcome to another episode of how can Dave make your life better here's a good way to do that we're gonna make old-school Salsbury steak with mushroom gravy um I talked about like old-school stuff that we need to see I would like to see more often in restaurants in general and you get these places that I'll have don't be kind of old-school meatloaf II or whatever I'm like where's the Southbury steak you know where's the chicken Popeye really done well that kind of stuff where's the gravy I don't see gravy anymore so we're gonna do kind of two birds in one stone here we're gonna make a Salsbury steak which is simply it's like meatloaf and there's no bun here so people kind of have been kind of going bunless and you get the lettuce wraps on things and and great idea but you need a sauce or gravy not just ketchup on top and within this with the gravy is another gravy recipe which is for Maggie who's filming here vegetarian and I'm thinking as I go around double check but I think it's vegan also so we kind of um you know attack two things at the same time you can learn how to make the gravy by itself and put that on you can dip a little cheese sandwich into it I think it'd be great and then we're gonna do it in this pan over here and then over here we're gonna make our little Salsbury steak which is kind of old-school and pretty simple so let's get right to it so let's take an onion here okay I've already peeled this okay so just about a medium sized onion we're gonna cut we're gonna cut about halfway here but we're gonna cut this into kind of strip really thin strips we're gonna turn it down we always want to be cutting away for myself great perfect so we're gonna use this for a gravy so this is about a half an onion this will make about five or six little cells very burgers or even meatloaf again this is a recipe kind of meatloaf II we're gonna have a Cajun spice how do I know this is Cajun spice because I wrote Cajun on the bottle I buy my spices in a little bit bigger bulk we have a nice Cajun spice pick your poison and there's a Paul Prudhomme you pick your Cajun spice just make sure it's fresh and nice and colorful we show you this here we've got this beautiful little French herbs with lavender and I use this all the time if you've seen me demonstrate before we just use this almost all the time what I like to do is I like to start in a dry pan so you got nothing in our pan we've got a little bit of heat in here so I scoop the onions right off the cutting board like this pick them up and wobble them in there you can just screw them in there that's a very lucky thing to do [Music] Tan's okay so for about two minutes okay so I have turned into shopping just like everybody turns into regular people have to shop now so I tend to buy like like restaurant bulk products that are sometimes a little better quality and I've succumbed to having to buy these little baby carrots we'll talk about that but I've got another grocery store now like everybody else so that's what Kenny what about these because I'm not going on any secret hard to find ingredients okay so organic ground beef get good stuff when you can okay so what's gonna slash this kind of red over here okay did we go with our ground beef I'm not gonna make oh I'm not gonna call this I'm gonna make about it by a third of this let's put a little bit of salt and pepper in here okay just season it right in there there's a Cajun spice that's a little bit this in here just knock the back of out of the container you live you come out of easier locations are a lot a little bit of a sip in here okay ketchup in okay dippity-doo I'm not measuring I'm just adding a little bit it's just be common sense here we'll put this recipe up on Facebook following this there's a little bit of Dijon mustard see how thick it is and see how it's a light kind of tan yellow it's not that that that yellow mustard okay move it up to John mustard in here herbs of Provence in here that we showed you okay so visit our onion CD onion [Music] okay more flippant it turns them much easier so you got a nice saute starting in here okay let's let that go for them a second let's cut our mushrooms while we're doing it so all we're gonna do is wait for our onions to cook really briefly here now I've got my clean board let's suppose kind of mushrooms and begin to saute these for our gravy so I'm gonna cut the mushrooms in big quarter chunks like this okay there's your your mushrooms they're nice and quartered let's get our onion here okay look at these onions sautéing here that's perfect okay let's do it these onions how how they're it's almost like a it's almost like they're starting to caramelize they're just light brown than that wah all right here's your raw onion it's white and kind of a cynic and and has a strong bite to it this onion has this sweetness coming off this is just a light saute almost beginning combination saw you so you can talk about a lot of onions in here so my ground beef they'll catch up little mustard little sauteed onions in here I put some salt a little bit more salt okay okay now you know diner I think we took a branded back then but I I think this is great comfort food that he would sell like hotcakes okay so you've got this really kind of onion laid in ground beef now my onions were hot going in here so you might think okay that's against the rules but we're gonna make this right away we're not gonna let this fit okay I'm just gonna go ahead and cook this right now this is what this is for this is what we're all doing here I've got my pan let's get a little bit of mild heat on here I'm gonna use my same onion pan here and in we go okay ready clean my hands don't worry we're just gonna form little loose patties out of here these don't need to be perfect all right when it's perfect that means it's frozen and prepared there's a little bit of olive oil on here play that perfect g-got oh it smells good already you get your nice little kind of cells very Patty which is technically a burger that's seasoned okay look at the onions just kind of hanging out of the edge of this thing they're just falling out of there for those of you who are putting involving preheated for about four or five minutes I wanted to be sort of well-done I don't now looking for a medium-rare hamburger but we're looking for medium well but not dry okay so let's go for five minutes okay can we go I'm doing this real time okay I'm not there's no little hidden secrets I don't have like what I do cooking classes at Claude hey look at this it's done this is real time you can really do this in 15 minutes okay I didn't really have any prep going here at my factory and my veggies cut yet so I've got my mushrooms cut the reason I did this first is because we're gonna add our mushrooms right to the pan first so remember oh yeah I've preheated this pan for a few seconds here let's there's nothing you know no oil or anything let's scoot our mushrooms in here just we did our onions and that's a dry pan I've got a high heat here we're gonna add some olive oil and you're gonna hear this sizzle okay we're gonna make this in two stages you can see the brush is first because it's a mushroom gravy I don't want mushrooms just floating around in there like most restaurants do you're just floating around in there you might think they're good but they're not that way mushroom did you jump around in there and get a nice light sautee on them with a little bit of salt so they're roasted you know what Adam - the gravy at the end I've got two stalks of celery here I'm making us now two small batch like you'd make it home okay this is from my refrigerator at home I had literally two stalks of celery sitting in there luckily okay so we've got a little bit of brown edges don't let that freak you out okay we're gonna dice this with a nice new sharp knife see this happens okay the only dice it with my fingers like this people like that okay that's terrific we're going to just jump around with our left hand here and dice make that perfect dice okay probably go ahead and use the whole thing it might be a little bit too much onion matter of fact on this top here this is important I'm gonna stop here we're just gonna stop here with the onion okay even that a little bit it's gonna be too much so you can see how I just kind of this is so sharp his name is awesome okay so I've sliced it this way and I've sliced it in this way by the 3/4 through now we diced it when we slice it this browning here baby carrots okay I didn't find any big carrots whatever reason I don't know the zombies ate them look at their mushrooms okay out they go into the studio plate there okay a celery stick of my knife look and they're perfect the pin is that browning stuff going on in there perfect like you're a gravy so we've sauteed our mushrooms they're on a plate there they're perfectly seasoned our steaks are done they're just staying warm that don't come those who never cover anything out of the oven it's gonna just get dried up so just let that rest and sit there alright here's our little baby carrots which am NOT a fan of but this is life now okay if you can't find what exactly what you're looking for just deal with these happen to be organic baby carrots accounting for the fresh time go for it what so here's our pan it's smoking pretty hot that's a dry pant we had our mushrooms in there but there's no or very little oil in here it's basically back to that dry season to pan now then we go with our little mirepoix here onions celery carrots three cloves of garlic it might be now there's no no oil in here just let that get hot that's fun just whack it okay there's a darling perfect okay it's gonna scoop that up and we go free to [Music] listen to the sizzle we're gonna go for about 1 minute on this we're just gonna get a little brownie on here look at the veggies how they're just start to get neon green and you got that nice little thorns going on in there I love this pack of herbs the other day I got the pack of rosemary thyme and sage rather than just buying time that maybe I'm stuck with it here I can make this stage into a sage gravy heard of sage gravy before that's pretty common in cookbooks and restaurants and you got this beautiful bit of sage here or just let that cook work that's a high heat there we're going to let that cook okay so we're going to take just the top of the sage off in the bottom if you're so inclined to save that for a month and make stock great we're gonna chuck it it's kind of piled this one bunch like this I think this is key because a lot times you watch these cooking shows and they say sage boom and you go wah wah where's the middle part of the dicing and the chopping and then prepping and what do I do with the stem ok so this is why we're doing this ok so we're just gonna pile this into like a little cigar here a sage cigar okay and we're just going to slice it once you can always slice sage and Basil's is the same way are you gonna slice your basil you only slice it once if you go and terrorize this thing and chop it like crazy he gets all discolored and wet and liquidy and gross okay so we want to just give that a little julienne slice and when we eat this gravy you're gonna see that stage just exploring the mountain are our onions and veggies are getting nice and sort of okay and again I think this is gonna be vegan which want me neither's are gonna freak out anybody who's vegan or vegetarian you don't have to you know buy something in a jar or something we don't like that okay so we've got our three veggies plus our garlic in there they're getting nice and just look at a flower - this okay it's a little touch of flower will will be our rue that's gonna thicken this up so yeah I'll keep the bruise old-school I'm not a big old school you know really high caloric reduced dishes but you really need that that technique of the method of being and with thick enough sauce crap oh we have a good texture and a lovely taste without you know having all this this way in your belly okay we're not gonna make a a gloppy gravy we're just gonna make a nice gravy that's got a good texture we want to do is cook that flour so can you smell that can you guys smell that okay smells like like roasted nuts or roasted almonds or what we did pumpkin seeds at home yesterday it smells like that get this slight kind of browning to the flour and we're gonna cook the flour in the oil in the pan rather than waiting for it to boil in a brothel stock again same thing just use it okay we've got that nice cook around in here now this is already done this has to come to a boil let's add our sage so beautiful sage vegetarian gravy a little bit of salt and pepper okay a little touch of that okay why not pepper so I mix my salt and pepper and we're gonna add some extra black pepper isn't so I want that little dip and it smell or the pepper is gonna be awesome okay now what I did was I added about a cup of stock to this of this vegetable stock I'm gonna see the texture look at how this is already thickening up okay that's probably like you sit on camera either showing up probably a little too thick and we can always add more so if your recipe says a cup and a half add 3/4 of a cup and see how it goes doesn't want this great texture it's full of vegetables let's taste this oh that's amazing but it's not fully amazing yet because remember we got these beautiful mushrooms in here they're leaching out that mush look at that mushroom stock see there's your stack right there's mushroom stock enough so let this come to a boil enjoy your mushrooms [Music] all right enjoy Bon Appetit go cook peace and we'll see you next time [Music]

Channel: Dave Esau

Views: 9,964

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Id: wDIImajsOL4

Length: 16min 2sec (962 seconds)

Published: Sun Apr 26 2020