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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Salisbury Steak

Homemade Salisbury Steak

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Homemade Salisbury Steak has to be the one TV dinner you knew if you grew up in the ’70s. I believe the most popular brand was the Hungry Man TV dinner. They were a great time saver for parents and offered all the major food groups. My mom also had her own recipe for Salisbury steak and her’s was so good.

Today I’m making my version of this iconic meal. Homemade Salisbury Steak with mash potatoes and corn brings back so many memories. This one’s for you mom!

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Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Total Time: 55 minutes
Yields: 4 servings
Equipment: 12-inch cast iron skillet, large mixing bowl

Ingredients:
1 pound lean ground sirloin
1 pound ground pork
3 tablespoons of olive oil
1/4 stick unsalted butter plus 1 tablespoon
1 large onion, thinly sliced into half moons
1-pint button white button mushrooms, sliced
1 8-ounce container ricotta cheese
2 tablespoon fresh Italian flat-leaf parsley, finely chopped
1 to 1 1/4 cups Italian-style breadcrumbs
2 extra large eggs, beaten
8 dashes of Worcestershire sauce
1/4 cup plus 2 tablespoons of ketchup
2 tablespoons of fresh garlic, grated
3 teaspoons Kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1 1/2 cups unsalted beef broth
1 teaspoon of Kitchen Boquet, seasoning sauce
1 15-ounce bag Publix Sweet Corn
*Slurry
1 heaping tablespoon cornstarch
1 tablespoon of unsalted beef broth

Directions:
In a large mixing bowl start with ricotta cheese, freshly chopped Italian parsley, Italian seasoned bread crumbs, beaten eggs, 3 dashes of Worcestershire sauce, ketchup, freshly grated garlic, 2 teaspoons of Kosher salt, and 1 teaspoon of fresh ground black pepper, mix until the consistency is like wet sand. If needed, adjust by adding an extra 1/4 cup of breadcrumbs.

Next, add the ground pork and sirloin to the bowl, combine everything together, do not overmix. In the bowl, using your hands, divide the meat into four (4) equal quadrants. Take a quarter of the mixture and form an oval patty. Hold the patty in your hand, with your other hand, take your fingers and make indentations going across the patty on one side. Transfer the patty to a plate. Repeat this process three more times.

As the patties cook, the indentions will act as though they’ve been cooking on a grill and give you great looking grill marks. Repeat this with the other 3 patties. Transfer to a platter and set aside.

In a cast iron skillet med-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Place the patties indentation side down first. After patties have browned 3 to 4 minutes, turn the patties over and cook for another 3 to 4 minutes, or until browned. Transfer the patties to a platter and pour off any excess grease.

In the same skillet, reduce the heat to medium. Heat 2 tablespoons of olive oil with 1/4 stick of butter. Add the sliced onions, stir and cook until golden brown. Next, add the sliced white button mushrooms. Stir and cook until the onions and mushrooms start to soften 5 to 7 minutes. Add the fresh thyme leaves stir to combine. As the onions and mushrooms get some nice color, and their liquid has evaporated, season with 1 teaspoon of kosher salt and 1/2 a teaspoon of fresh ground black pepper.

At this point, to the onions and mushrooms add ketchup, around 5 dashes of Worcestershire sauce, seasoning sauce (Kitchen Boquet), chopped rosemary, and 1 1/2 cups of unsalted beef broth, stir to combine. Next, in a small bowl make the *slurry by adding 1 heaping tablespoon of cornstarch with 1 tablespoon of unsalted beef broth. Whisk until a smooth paste. Add the *slurry to the sauce, stir to combine. When the sauce starts to thicken turn the heat down to low.

As the patties are simmering, spoon some of the gravy with mushrooms and onions over the top of each one. Let simmer on low heat for 15 to 20 minutes or until the patties are no longer pink in the middle.

Keeping with the tradition of the “TV Dinner”, I like to serve my Homemade Salisbury Steak with my Homestyle Mashed Potatoes (click the link below for my recipe) and sweet corn.

*Cornstarch Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid (broth or water) and stir until smooth paste forms. This is your slurry. Wisk the slurry into the hot, simmering liquid you want to thicken.

 

Homestyle Mashed Potatoes

 

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Salmon Cakes With A Chive Dill Aioli

Salmon Cakes

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive Dill Sauce is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Salmon Cakes

Inactive Prep Time: 30 minutes
Prep Time 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: rimmed baking sheet pan, non-stick 12-inch sautèpan

Ingredients:
1/2 pound fresh wild salmon
olive oil
Kosher salt and freshly cracked black pepper
1/4 cup unsalted butter (4 tablespoons)
1 small red onion small diced
1-1/2 cups small diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten
Garnish with fresh chives

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15-20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested, transfer to the refrigerator until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on med-low heat, using 2 tablespoons each of butter and olive oil, all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper. Sautè for about 15-20 minutes until soft. Coot to room temperature.

Flake the chilled salmon into a large bowl. Add the beaten eggs, bread crumbs, mayo, Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a small ice cream scoop, shape into 10 cakes, approx. 3-ounces each.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Drain salmon cakes on a paper towel lined plate. Transfer onto a baking sheet to keep warm in the oven at 250 degrees F.

Serve the Salmon Cakes With A Chive Dill Aioli Sauce hot. A ramekin filled with Chive Dill Aioli Sauce, and a side of Lemon Pepper Roasted Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and slices of avocado.

 

Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper

 

 

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French Dip Sandwiches With Sauteed Mushrooms, onions, And Peppers

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Some nights I’m in such a hurry because I’m trying to finish watching Dexter on Netflix. I just want to plug my earphones in and disappear into that show. Yes, I know, I’m hooked!

When it comes to dinner it has to be something quick and easy and my French Dip Sandwiches With Sautéed Mushrooms, Onions, And Peppers is just the ticket. I’m going to be taking some help from the grocery store for this recipe. I’m going to be using sliced top round deli rare roast beef for this recipe. Remember, I really want to finish watching Dexter.

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: Cast iron skillet, Grill Press, 3-quart saucepot, 2 rimmed baking sheet pans

Ingredients:
4 hoagie rolls
3/4 stick unsalted butter, room temperature
1 pound of top round deli roast beef, rare
2 tablespoons of olive oil
3/4 pound of Provolone cheese.
1 teaspoon garlic, minced
1/2 pint of sliced Cremini mushrooms
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 onion, thinly slice into half moons
1 tablespoon of Kosher salt, divided
1 teaspoon of freshly ground black pepper, divided
1/2 teaspoon of crushed red pepper flakes
1 1/2 cups unsalted beef broth
1 1/2 cups unsalted chicken broth
2 to 3 dashes of Worcestershire sauce
2 sprigs of fresh thyme (for Au jus)
1 tablespoon of fresh thyme leaves, chopped

Directions:
In a saucepot on the back burner, heat the beef and chicken broth on medium-low. Toss in 2 sprigs of fresh thyme, Worcestershire sauce, Kosher salt, and black pepper to taste, whisk to combine. Allow the Au Jus to come up to temperature then reduce the heat to low to keep hot.

In a preheated cast iron skillet heat 2 tablespoons of olive oil on medium heat. Add the sliced onions, cook, stirring frequently, until they are very soft and golden in color, 7 to 8 minutes. Add the garlic and crushed red pepper flakes, cook for 1 minute more. Add the mushrooms, season with Kosher salt and black pepper, continue cooking stirring from time to time, until all the moisture given off by the mushrooms has evaporated and they’ve turned golden brown, 6 to 8 minutes. Add the peppers, season again with the remaining Kosher salt and fresh ground black pepper, stirring frequently, until the peppers have softened and are brown in color around the edges, another 6 minutes. Remove from the heat and set aside.

Place all the sliced rare deli roast beef on a plate, dividing into 4 equal portions.

Preheat oven to broil.
In a  preheated cast iron skillet, on medium-low heat, place the buttered hoagie rolls face down into the pan, placing the grill press on top. This guarantees the hoagies will brown evenly and takes only 1 to 2 minutes per hoagie. Transfer the buttered/toasted hoagie rolls to a rimmed baking sheet pan. Lay three slices of Provolone cheese layered across the top of each hoagie.

Place the hoagies under the broiler just long enough to melt the cheese.
Note:  Keep a close eye on the hoagies the cheese melts quickly.  Turn the broiler off, remove the hoagies from the oven, it’s time to assemble the sandwiches.

Using a pair of tongs, dunk the first portion of the beef into the hot Au jus then place onto the hoagie. Top with a good amount of the onions, peppers, and mushrooms. Serve  with a side of the Au jus.

 

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