Rach Seasons Beef Milanese With Everything But The Kitchen Sink We Love It Recipes

RACH SEASONS BEEF MILANESE WITH EVERYTHING BUT THE KITCHEN SINK (+ WE LOVE IT)

Steps:

• In a large shallow bowl, mix all the ingredients for the breading
• Pat the steaks dry; season with salt and pepper
• In a shallow bowl, add the flour
• In another shallow bowl, whisk the eggs until blended
• Coat the steaks in the flour; shake off excess flour
• Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere
• Transfer to a wire rack
• In a large skillet, heat about ⅛-inch of olive oil over medium-high
• When the oil ripples, add the cutlets
• Cook until the cutlets are brown and crisp, about 2 ½ minutes per side
• Let rest on a clean wire rack
• In a large bowl, mix the escarole, shaved Parm, EVOO, and lemon juice
• In a small bowl, toss the fennel and shallot
• Divide the cutlets among the plates
• Top the cutlets with the escarole salad and the fennel and shallot

EVERYTHING BUT THE KITCHEN SINK

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

BEEF MILANESE WITH TOMATO, BASIL AND BITTER GREENS RAW SAUCE

Steps:

• Preheat the oven to 275F
• Place a cooling rack on a rimmed backing sheet and place it in the oven
• For the raw sauce, in a food processor, combine the arugula, basil, garlic, lemon juice, salt and pepper
• Pulse-chop then, with the machine running, stream in the EVOO to form a 'pesto-like' sauce
• In a bowl, toss together the sauce with the tomatoes and onion
• Pound the meat slices to 1/8-inch thick and season with salt and pepper
• Set up a breading station: Line up 3 shallow bowls on the counter: Combine the flour and sage in one, beat the eggs in the second and mix the breadcrumbs, panko, granulated onion, granulated garlic, nutmeg and Pecorino in the third
• In a large skillet, heat about 1/8 inch of oil over medium to medium-high heat
• Turn 2 pieces of beef in flour, then the egg, then the breadcrumb mixture, pressing to make sure the coating sticks
• Add to the pan and fry until deep golden, 2-3 minutes on each side
• Transfer to the baking sheet in the oven to keep warm
• Repeat with the remaining cutlets, replenishing the oil as needed
• Serve the cutlets topped with the raw sauce with lemon wedges alongside

KITCHEN SINK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, stir together the egg, ketchup, barbeque sauce, steak sauce, Worcestershire sauce, brown sugar, onion, and garlic, seasoned salt, and salt and pepper. Mix in ground beef, bread crumbs, and Cheddar cheese. Spread into the loaf pan.
• Bake 55 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C).