$500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients | EpicuriousFeb 19, 2020
who's going to eat this congratulations i know i'm going to eat it congratulations hi i'm frank i'm a professional
chefand this is a 500
dinnerhi i'm lorenzo i'm a
cookand this is going to be a 16 dollar state
dinner. I read that this is just that someone went out into the woods and went crazy. It's about Franks and I have to tell you first the bad handwriting is French so for my meal I was planning on a higher end restaurant feel. for that I had a butter based ribeye
steak, holy smoke look at that I don't think I ordered that before joining with fondant potatoes but what does that mean with caviar and crème fraiche huh?
Oh caviar yeah some bordeaux sauce with black truffles what is this table read lace what what is table what is that and some broccolini with wild mushrooms and this is something I used it problem ha ha ha what scones y'all me I feel a little bad it's like we broke into a five-star mr. I cleaned up the restaurant and I grabbed as much as I could and said let's have fun with Lorenzo's recipe I have a little simpler
ingredientsand maybe something a little more common in your kitchen flank steak coke low sodium soy sauce garlic ginger broccoli some chili flakes, russet potatoes, scallions, sour cream and cheddar so these
ingredientsmight be a little simpler but I think I can elevate them and make them a little better if I had a guess this would probably cost around 25 to 30 bucks Oh 16 really that's cheaper than I thought it's a little intimidating because it's really fancy but Chauncey I mean it's a few hundred bucks I don't have the bare potatoes I plan on making it sound really fancy and I hope that Lorenzo, don't be scared, why, why, salt, pepper, butter, potatoes, simple, what's wrong with you? i'm like i think i'm j I'm just looking for something and it's like the next step from just roasting potatoes in a pan.
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500 vs 16 steak dinner pro chef home cook swap ingredients epicurious...
I have no idea about a couple of things. There is a chance that you could ask someone for a little help. Romero, how am I? I'm a bit panicked actually. I feel like I'm on an island and I just called for help in the arena. Can you join the potatoes? Thank you very much, rosemary. do it oh lord have mercy okay so I have all my lovely red potatoes as little stools and unless you're on both sides originally Lorenzo planned this to be a regular baked potato so let's do twice baked potato a little more fat a little more flavor just a little more delicious okay butter baked potato is great twice baked potato with cream cheese and cheddar is even better so i got the guy i go to shred I have the ingredients and I know it just doesn't tell me how to put it together Then that's the first thing we'll do I'll bake it I'll poke some holes in it so the steam can escape and my skin won't break I'll wrap it in aluminum foil so my big potato crisp about 350 45 minutes between now I already heard Rosemary say it's not long enough it's got to be darker and you didn't watch it long enough and these are gigantasaurus songs what the hell then est The potato was baked for about 50 minutes when you press down, you can see there's a little bit of slack, so what we're going to do is take the potato, cut it in half, very carefully without trying to break the skin.
I'm going to take the center of the potato. outside I want to leave a little bit of wall there so it's not just skin just to hold it together and I'm just going to shred this up a little bit just so I don't have big chunks yeah you see. I should have brought it all the way up that's more like oh there you go hi that's ok rosemary would be happy with that ok ok okie dok i mean ok i'm going to add all my flavorings to this a little bit of sour cream ok maybe not a little, maybe a lot, so and pepper we're definitely going to grate some cheese.
I have a nice cheddar cheese here. sparse with the cheese it will add a bit of richness a bit of sharpness to this i am going to use chives as a flavoring for this this is one of those ingredients that people will do this they will cut off the root end or else use all the white and throw away the green or use all the green and throw away the white i use all everything is good and we will mix it very well you will always taste your food delicious at this point you can probably scoop it out with a spoon.
I'm going to use a piping bag. Okay, it gives me a little more direction. I can do it exactly how I want it. the pastry bag gives it a little bit more of a fancy touch, so at this point I'm going to put them in the oven for a bit and we're going to let the top brown a little bit until it's hot and then we'll garnish later. I need to put this down because I don't want to burn my butter. They are not sure how much butter it is. here, but I figure, yes, of course, you add the butter.
I guess it's one tablespoon, two tablespoons, three tablespoons because, oh, I'm going to, it's like a stick of butter. my students yes well that's happening potatoes and butter you rosemary
homelet's move on to the sauce I have no idea how to pronounce Bordeaux sauce thanks Frank in Lorenzo's recipe he marinates the steak in the coke in the soy sauce me I'm not going to do that so what I'm going to do is take the marinade and make a glaze out of it so if you want to dip into it later you can dip into it if you just want to taste a nice piece of the meat it tastes a nice piece of meat hopefully no one will shake this off so in places I have seen coke used in marinades and baking it usually comes from the fact that there was sugar rationing during WWII so I'm going to
cookthis basically throwing everything in the pot and letting it reduce and I'm going to get this right now the bubbles are going to be very small and a little bit wavy and then once it starts to thicken up a bit you'll see bigger bubbles that will take a little more to explode , you just want to reduce it until it starts to thicken rather than dry if it gets dry it's going to burn nice now I'm going to do the red wine reduction so I need to reduce this by about a cup.
Frank says to back up a little more than a cup. I'm going to add my fresh thyme shallots and I want Bailey easy-peasy so far so good. Oh no, just get it, let's put a couple of these on, we can, oh, to make it look like a really rich sauce. The colors are fantastic. I'm not sure how thick it's supposed to be. She says, can I ask you one more thing if you have time? e sauce and he wants me to do I tell you what Frank won't get the Christmas card this year I tell you he orders a glass of wine how much should I cut that down? scenario just drink the wine when i'm done that does the test she wanted me to do the old back of a speed test and if it leaves a nice clean line i know my sauce is thick enough until dakota the spoon thank you rosemary turn this off and all i have to do now is shave off some black truffle oh wow i never had one of these days in my presence it's very earthy with truffles for the most part its best when they're freshly cut on top of the things i do, oh generally Wow, there are truffle products that have those kinds of truffle flavorings, but when you get a fresh truffle you have to slice it at the table in front of your guests, it's not just for the taste, it's also for the show, it tastes expensive. guys bordeaux sauce with black truffles next step is to make our st I think this steak is huge.
I mean you, now with the ribeye I plan the high-end ribeye. I had planned to sauté it in a cast iron skillet. The way I'm going to cook this flank steak is similar to the ribeye. I just want to get a nice kind of caramelized coating so I'm going to season the steak first with a good amount of salt and black pepper with the salt we're going pretty heavy liberally generously so I need this hot like super hot guys this is The best frying pan I've ever seen. I like these Christmas gifts please the key here is you don't want the oil to splatter on you so I'll just drop it in the pan here. come on guys i dont know let it stay there leave it alone let it go it will take a few minutes to send smoke signals dinner is almost ready people come get it i am going to flip it away from me turn to have a good amount of fat if you look at the state it has a beautiful crust now it will add a ton of flavor to the steak which is going to add some texture you can also get some crispy bits we are going to toss them we have smashed it what i am going to do check the temperatures i am not necessarily going to use a thermometer if i go ahead with this piece of meat and it gives me a little bit of spring which means it's cooking if I push this piece of meat and it leaves a dent that means it's pretty raw in the center but I know this is still pretty weird here and here it is kind of cooking guys i think i'm a bit teary it's so beautiful lorenzo's problem will be a very thick cut of steak and usually with those good ones getting the right temp It's a bit more guesswork, so Lorenzo might want to use a thermometer for that medium rare friend fix, so I'm going to let this steak rest for about 10 minutes.
I really want to dig in and eat this right now, but you have to let it sit if I cut off all the juice now. it will turn out be patient it will be worth it let's move on to the br occolini the expensive version I was going to use broccolini we have a delicious steak a very tasty potato dish and the broccolini is going to have a little bit of bitterness to cut that broccolini tastes great it just needs a little of salt pepper maybe a little garlic but every day broccoli is delicious if you treat it right so normally people take the broccoli and cut off the heads and everything else goes in the trash. i have to peel them because otherwise it's a little tough and sometimes it needs a little help so what i'm going to do is get a little bit of garlic and a little bit of ginger a lot of times people boil broccoli and both broccoli i mean no there is nothing worse than that, it smells bad, it tastes bad, it becomes too soft.
I like to roast broccoli, it has a little deeper flavor and I'm going to use some lorenzo's ingredients here to make it just a little bit. a little better a li some chili flakes just to let you know it was there. I'm going to use a little bit of soy sauce and we use a little bit of salt, both have salt in them, but the salt gives it a pure and simple flavor. The soy sauce gives it a richness. I'm going to pop this in an oven at about 350 degrees for about 15 minutes you'll see the broccoli start to break down it's going to start to carmelize a little bit or char on top and that's what I want I want to take it out of the oven when it's a little crispy I'm actually going to take it out by stopping the cooking process by dunking them in ice water then the mushrooms I just have to start to see what these are These are great Renzo needs to make sure he gets those mushrooms nice and caramelized any mushrooms that go in a pan and it just sits there and boils it's not good the texture isn't really great you want those mushrooms to be just slightly crispy when you put them on the plate these are very thin deli cate mushrooms so I think it's ok to add whatever whatever it takes to finish this off with my broccolini let's go see me let's try it Wow this is lovely lovely lovely jubbly I'll have to say Wow my doll is so happy most importantly because this piece of steak needs to be cut against the grain because if you cut it with the grain it will be super chewy it looks so good does it look good when i play to get a plate?
I usually go for a little texture difference a little height difference just to make it interesting if you just throw everything on a flat plate it's kind of boring so I'm going to prop things up a little bit do some
chefmagic, I try to make it look a little better than the kind of granny you want to put on the plate. Oh, the broccolini has fresh Parmesan cheese on it, so we have our beautiful steak resting on our broccoli stalks. I have some of that soy and coke glaze and that's my take on mr. lorenzo's plate left a little bit on my board that's the chef's secret we eat all the ends we make staff food sometime but that's my snack ok say me steak it's an honor and a pleasure oh that's my potato oh that's twice yeah just so you know we took a little chef poetic license yeah sure we made some frosting with the coke and soy sauce.
I'm going to try it with this sauce and some mushrooms ok I don't even know what kind of mushroom that is I think it's delicious your seasoning is wonderful oh thank you oh great really the sauce is on point , never had a sauce like this before it's one of those classic french sauces you know you would think it would be too rich but it's actually a nice foil it looks like it would be so blended because the color looks a color break is different that's good , let's try yours now okay let's have some of this and I'm nervous tuning in lol hi heart video whats the reduction is this this is the soy sauce coke ginger garlic a steak mom my mom made the ginger and the soy sauce are so nice together and we roasted the broccoli with the ginger and garlic and a little chili flakes baked in there but baked in the oven but oh my gosh and it's a different texture because you do it in the oven well I'm glad, yeah yeah yeah oh my god , you did it, it's delicious,this sauce is really delicious it really complements you know what it tastes a little smoky believe it or not you know i was i was a little nervous about the coke so comfortable clear and now how could i add that to my utility belt you know you don't think of coke as an ingredient you use to cook really well but that's delicious thank you oh that was fun that was really fun and delicious eat yourselves guys
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