1 cup Progresso Italian Breadcrumbs http://amzn.to/2rfChTf
or
1 cup Progresso Italian Panko Breadcrumbs http://amzn.to/2DfwzT2 Tip: Use Italian breadcrumbs without dried cheese. Progresso are the go-to here at easier4.me.
1/2 cup olive oil
Instructions:
Cut chicken
Cut off 1/3 pointy end
Butterfly remaining 2/3 section
Pound chicken Tip: Optional, but highly recommended for best results!
Heat oven to 225 F
Heat oil in large frying pan or electric skillet to medium high ~ 335 F, at least 1/8″ oil coating entire surface
Combine eggs and milk, mix well Tip: Blend if you have time
Coat chicken with egg mixture Tip: You can coat them one at a time or coat them all in a large bowl
Coat each side of chicken with breadcrumb mixture
Add to pan trying to leave at least 3/4″ between pieces
Flip when you can see the outer edges beginning to turn whitish and the bottom is golden brown. Tip: Wait a few seconds between picking up the cutlet and putting it back down to let oil distribute below it
Cook until internal temp hits 165
Place on paper towel lined plate, uncoated paper plate, or perforated drying rack
easier4.me doesn’t believe in watering down soup, blowing on it, or waiting until our own bowl is cold.
Use stainless cubes to quickly get soup to a temperature that kids can handle!
Get them here! http://bit.ly/e4meice
Made this scratch recipe off the cuff for Valentine’s Day. It came out incredible.
Next time I might try dry-pan roasting some of the mushrooms while retaining the sous vide cooking liquid.
Breath life back into your broccoli and pasta with this reheating method.
Ingredients:
• Leftover Broccoli Pasta
• Extra Virgin Olive Oil http://amzn.to/2Cn2T6F
• Grated Cheese
• Roasted Sunflower Kernels http://amzn.to/2GzdCfZ Tip: We like Planters the best.
Instructions:
1. Heat oven to 375 F
2. Put leftovers in microwave and oven safe dish
3. Cover
4. Microwave 45 seconds
5. Stir
6. Add extra virgin olive oil
7. Cover with aluminum foil
8. Bake 8 minutes
9. Remove foil
10. Stir well
11. Bake 5 minutes uncovered
12. Add sunflower kernels
13. Add grated cheese
14. Enjoy
Wash and quarter mushrooms. Tip 1: We prefer to slice the bottom of the stem off. You can also remove the stem.
Tip 2: You can slice the mushrooms and they will cook slightly faster, or leave them whole and they will take more time.
Cook in Actifry for 10 minutes
Add remaining ingredients: butter, salt, black pepper, garlic powder, wine, and oil
We’ve been craving beef braciole and the local go-to restaurant hasn’t had it on special in a long time. easier4.me never made braciole before, but figured it was a perfect application for sous-vide.
This braciole came out amazing and will be a regular dish from now on.
After about 5 minutes of ad-hoc internet searches and a call to Chef Joe we got to work. We asked Chef Joe for any pointers and specifically if eggs belonged in the braciole. His response was “no eggs, the simpler the better; throw some prosciutto in there.”
When Chef Joe sliced into it he asked right away if it was butterflied. It wasn’t, just pounded. I told him I had only looked at a couple ideas on stuffing and not how to prep the steak, but thought it seemed a bit thick. Regardless I didn’t have a knife that might butterfly it easily. Chef Joe reached into a drawer and presented us with a 14″ slicing knife for future use. Because it was cooked sous-vide, the thickness did not affect the taste or tenderness at all.
Yield: 2 beef braciole (enough for 2-6 adults, depending on appetite!)
Ingredients
(2) 2 pound flank steaks
1 Tbsp. olive oil
4 cloves garlic, chopped
3/4 cup Italian breadcrumbs
1.5 cups grated parmesan / asiago blended cheese
1 tsp salt
1 tsp black pepper
1 Tbsp. dried parsley
2 Tbsp. chopped fresh parsley
1.5 quarts tomato sauce, divided
4 slices prosciutto di Parma
1 pound pasta
Instructions:
Heat sous-vide bath to 131 F Tip: User preference for doneness of beef. Next time we might go down a degree or two.
Put chopped garlic and olive oil in small pan and turn to medium-high heat
When garlic starts to sizzle, cook for 2 min stirring regularly
Set aside
In a mixing bowl combine breadcrumbs, cheese, dried parsley, fresh parsley, salt, pepper, and garlic
Mix well Tip: You can divide at this point if it helps you to evenly distribute
Pound one side of the flank steak to tenderize
Flip
Pound reverse side of flank steak
Repeat for second steak
Spray with olive oil
Sear with torch Tip: A torch works best, but a screaming hot pan would also do the trick. Because it is not very thick you do not want to end up cooking the steak through. If you are going to use your broiler, it may be better to either just do one side (the outside) or to brown it after it is rolled.
Flip, repeat with second side
Repeat for second steak
Lay steak out
Pat the top dry
Tenderize one side Tip: The steak will shrink during the searing process, we still had the tenderizer out and figured a quick touch up couldn’t hurt. It seemed to help with the elasticity for the next step.
Stretch the steak out
Lightly salt and pepper the side facing you
Apply a thick coat of stuffing to the steak, approximately the thickness of a pencil
Lay prosciutto on top of stuffing
Roll the steak tightly, ending with the flap under the steak so it does not unroll
Tie with 3-5 pieces of twine Tip: The ties do not need to be super tight, if they are snug it will keep the shape just fine. You do not absolutely have to tie it up but it will come apart when you cut it if you don’t. See images / video below for untied.
Repeat for second steak
Put steaks in vacuum bag Tip: We divided into two vacuum bags because we attempted one braciole not tied. Dividing would also be useful if you plan to save one for later.
Add tomato sauce
Seal on moist Tip: When sealing with a liquid it helps to elevate the vacuum sealer and be ready to manually hit the seal button. When cooking alone, an easy way to do this is by resting the bag in a drawer below the counter. Another option would be having a second person hold the bag below while you operate the sealer
Cook 16 hours Tip: If your braciole are suspended vertically in the bath, you can flip the bags one or more times during the process.
Transfer to a pot or pan large enough for the braciole to lay flat
Start your pasta
Put braciole on stove until the sauce begins to steam
This is the method easier4.me uses to clean up with the least amount of pain possible.
It works for eggs, sauces, and a wide variety of other things that get stuck in your stainless pots and pans.
Instructions:
When you are done cooking, put some dish soap in the pan and fill with water. Tip: If you have a ceramic glass cooktop, just put it back on the warm burner. You don’t even need to turn it back on.
Put back on the burner on low for 5 minutes. Tip: At least 5 minutes is good. After it has heated you can turn off the heat and leave it until you are ready to finish cleaning, typically after you enjoy your eggs.
Remove and dump the water.
Scrape with a flat edge to remove debris from bottom of pan.
Scrape with a corner to remove debris from edges of pan. Tip: You don’t need to get 100% scraped off, just break it up well so there are no patches wider than the width of a pencil.
