Classic Hamburger Steak

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Classic Hamburger Steak

Growing up in Hawaii, one of my favorite dishes, was the classic plate lunch meal, hamburger steak. A basic, homey comfort food that hit the spot. Usually smothered with a rich brown gravy with mushrooms and onions, served with two scoops of rice and of course Hawaiian style macaroni salad.

I revisit this classic dish with creamy Yukon mashed potatoes and my take on Hawaiian style macaroni salad.

Ingredients

Serves 2

1 lb Ground Beef 80% Lean

1/2 tsp Weber Chicago Steak seasoning

1tbsp vegetable oil

Gravy

1/2 Medium Sweet Onion sliced

8oz Mushrooms sliced

1 1/2 cups Beef broth

2-3 Garlic cloves chopped fine

1/2 tsp salt or to taste

1/2 tsp course black pepper

1 tsp Italian parsley chopped

1 tbsp butter

1 tbsp corn starch

Instructions

Form the hamburger into four large patties, do not mash them just gently form four round balls and smash them into the patties. Add the seasoning to the both sides of the patties.

Heat a large skillet, add a oil, sear the patties on both sides about 2-3 minutes each side. Remove from pan and set aside, cover with aluminum foil.

In the same pan add the butter, onions and mushrooms, add the garlic and sauté until tender. Add the beef broth, in a separate small bowl, mix the cornstarch with equal amount of water. Add the cornstarch mixture to the gravy and bring to a boil the gravy will thicken. Return the patties to the  skillet and gravy and simmer for 8 minutes.

Serve over rice or mash.

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Pork Loin Chop with Mushroom Sauce

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Pork Loin Chop with Mushroom Sauce

This is a one pan recipe for boneless, pork loin chops with mushroom sauce that is very easy to make and everyone will enjoy.

The secret to this recipe is not get the thick cut pork chops so they don’t have to be cooked as long

Ingredients

Serves 4

2 lbs Boneless Pork Chop Loins

Produce

4 cloves Garlic

8 oz Mushrooms

1/2 medium size Sweet Onion julienned

1 /2 cups chicken broth

1/4 cup dry white wine

3 tbsp Extra virgin olive oil

Condiments

1 tsp Dijon mustard

Baking & Spices

1/3 cup All-purpose flour

1/2 tsp ground cumin

1/2 tsp ground corriander

1 Black pepper

1 tsp Kosher salt

1/2 tsp Paprika

1 Salt

1 tsp chopped rosemary

Dairy

1/4 cup Butter

1/2 cup milk or light cream

Other

(optional) minced Parsley, Chives or Thyme leaves

Instructions

Pace your skillet over medium-to-high heat and allow it to warm up. Once warmed, add the 1 tbsp of butter and olive oil to the pan and bring the heat to medium-heat.

In a bowl or I like to use a sizzle platter add the flour and combine half the spices. Coat the pork chops wit Extra virgin olive oil and salt an pepper, then dredge and coat the pork chop in the flour mix.  

Allow the pork chops to sear for 1-2 minutes. Do the same with the other side. Once browned on each side remove from heat cover with aluminum foil.Drain excess oil from the pan return to heat and add 1 tbsp of butter, saute the mushrooms and onions over medium-heat until they are tender. Whisk in the broth, garlic, salt, pepper, dried thyme, and dried parsley. Whisk the a tbsp of the flour into the mix add milk, then whisk the milk/flour mixture into the broth until smooth. Add the pork chops back into the pan, reduce heat and simmer for 10 minutes, allow the sauce to thicken.

Serve the creamy mushroom sauce over the pork chops and then serve with your favorite side dish.

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Ceviche and more

Ceviche and More...

I'm back in Philadelphia, after a several years hiatus in Hawaii. Meanwhile in south Philly, there's a little place on Federal Street producing quite remarkable food.

Tucked away on Federal St., is El Sabor Poblano, a quaint Mexican restaurant with a remarkable chef Alberto, and I think the owner. Once inside, the presentation is very appealing with a festive yet homey environment. While I was there primarily to photograph the food I was able to take home both the Ceviche, both were delicious. 

They also have a tres Pastor Tacos version that was very appealing visually, but I did not actually get a taste of the tacos.  Other items on the menu included the usual fare, guacamole and chips, chicken tostadas, chicken flautas and a wonderful chicken enchilada mole. If you happen to be in the area or are feeling the need for exemplary Mexican food, do stop in. El Sabor Poblano is located at 1438 Federal St. Philadelphia, PA. Call 215.800.1756. 

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