Richard Blais' Recipe for Salisbury Steak TV Dinner

PHOTO: Richard Blais, formerly of "Top Chef" fame, shares his recipe for salisbury steak.
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Chef Richard Blais, most recognized for his stint on the competitive cooking reality TV show, "Top Chef, Season 4" and "Top Chef: All Stars," has found new fame in operating popular Atlanta eateries, including Flip Burger Boutique and HD-1.

"There are so many great parts to being a chef," he said. "One of them is the constant education. I am learning something every day. I am an eternal student. Because I love it, I don't really feel like I have a job. It's the ultimate lifestyle job. I cook food, I talk about food, how much easier could it be?"

Growing up in the era of frozen food and microwave meals, the chef shared his gourmet take on a homemade Salisbury steak TV dinner for the "Nightline" Platelist series.

Richard Blais' Recipe for Salisbury Steak TV Dinner

Ingredients:

5 pounds ground lamb

Caul fat

2 small onions, diced

1 small carrot diced

1 small celery stalk, diced

1 clove minced garlic

1 egg

1/4 cup Panko bread crumbs

1/4 cup parsley, finely chopped

Salt and pepper, to taste

2 tablespoons Worcestershire sauce

8 lamb rack bones/beef rib bones (we use lamb) with a small amount of meat left on the bones for the activa to stick to.

2 tablespoons Transglutaminaise ( activa, ajinomoto) we use GS but RM works too.

Preparation:

1. Dice vegetables and sweat in pan until translucent, cool.

2. Add cooled vegetables to ground beef, season with salt and pepper

3. Add egg, worche. and panko and mix thoroughly, then let rest for 30 min to hydrate panko.

4. Roll meat tightly into a cylinder, and put in freezer to slightly firm.

5. Once firm lightly dust the part of the bone rack with the meat still attached and press that to your tightly rolled cylinder of beef. Let sit with the bone side up for 30 min to let it bond thoroughly. (very important step)

6. Once bone is secured, gently wrap the whole 'rack" in caul fat to hold the entire structure together

7. Once wrapped put into cryovac bag or Ziploc bag and remove all the air

8. Cook sous vide at 67C (about 150F) for one hour for medium, or 70C (about 160F) for two hour for well done.

9. Brown the meat in a saute pan or in a shallow frying pan

10. Rest, slice, enjoy!

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