Fried Chicken Medallions (Meat-Gloo and Sous-Vide)

Yes, I am a genius!!! Did I mention I am modest and humble too? Repurposing ingredients and recipes is a great way to make something from something completely unique. Well, that was a mouthful. This recipe started with Cordon Bleu Wellington (Sous-Vide & Meat Glue). Click on the recipe if you want to make this... I am making this again for appetizers at the next family get together. 

Set up a breading station. Seasoned AP flour, egg, and seasoned bread crumbs. Make your own or use Italian bread crumbs. I love combing panko with Italian bread crumbs and kicking them up with extra spices and cheese. 

 Slice into medallions

Bread as you would normally do.....

 Refrigerate for an hour. And maybe a stint in the freezer for 15 minutes. Don't forget these have cheese in the center. If they are super cold the cheese will not melt prematurely during the fry. 

Side dish- Radicchio, shallots, green onion, sun-dried tomatoes, cheese fried up with spices. Add some sugar to cut down some of the bitterness from the radicchio. 

SV-Processed Roasted-Corn Cheesy Dip

Corn is in season, and we've eaten our fair share so when I saw it at the store again, I said to myself I need to buy some more. But dang I wanted to do something different though. I had already bought some chips, and then I began to ponder about cheese and dips. Anyhow here we go......This is not exactly a recipe but a hodgepodge of great ingredients that work well together.  

I bought nine ears of corn. They were not huge, and I wanted leftovers too. Shuck Corn!!!! 

Vac Seal Corn with some salted butter. If you have ever SV-Processed Corn you know because of the expelled gasses, they float terribly hence the weight. SV-Process at 180 for 4 hours. Note: I've tried many temps, and this is a magical number. With this T/T you get more corn off the cob and the sweetness intensifies as if cooks. 

 

Coat with some spices. 

I love this blend my Grill-Mates.

Grill them off......

Remove kernels using a sharp knife.

Use whatever veggies you want. I chose garlic, sweet peppers, shallots, jalapeno,  green onion, and Cilantro. Chop them all up...

Some other things I used in the dish. I love the Mexican Sour cream because it has more tang than the others. Use caution when adding these ingredients. It can become a vibrant and creamy dish, aka very rich. 

Add lots of butter to the pan and begin sauteing. Saute the veggies, season with whatever you want. I'll have some pics and descriptions below. Anyhow add the corn and the Black Beans....see below for note. 

Note: Make sure to pour the contents of the beans into a sieve and rinse under cold water before adding to the Saute pan.

 This is just some of the ones I used. 

Once you have mixed adequately, added all the dairy and adjusted the seasoning toss in Cast-Iron or another suitable roasting pan, toss with some more cheese, green onion and cilantro and bake. 

Zabuton Sous-Vide-Processed

The first time I came across this cut, I said, "What." I've never heard of this before. I thought I knew my categories of meats and such but this through me. It looked like a steak, but the grain was unusual, it was squared off and had crazy marbling. Then I got a little closer and noticed the name Wagyu Chuck Zabuton. It still did not ring a bell. So I bought one..... Cooked it up and went back over a course of a few weeks for a few more. This is good eats. 

So what the hell is a Zabuton? A Zabuton is a Japanese cushion for sitting and is square. Duh, that is where they got the name from. In America, this steak is referred to as a Denver Steak and is cut from the primal from the chuck hence the excellent flavor. The steak is cut from chuck flap giving a square-ish shape too. When you combine Wagyu quality with this cut, you get Zabuton and is highly marbled and desired in Japan. The Zabuton is tender, buttery, vibrant, and has a beefy luxurious taste. 

American 

British

On a side note, if you contrast categories of meat from Country to Country, you will notice that everyone has their own take on cuts and names. 

Look at that crazy grain. So remember this when slicing. I could have done a better job myself on the first and second one I cooked up. So here is what I did..... I've done it two ways and as always I dry-brine. I either use .60% of Kosher Salt or 1% of Fish-Salt to bring out the Umami (Faux Aging). What is 1%? If you have a 1000g steak..... 1000g X 1% or .01 = 10 grams. If using just salt Dry-Brine Vac Sealed for 12-24-hours and if using Fish Salt do the same but use 72-hours. 

 SV-Processed at 113f for 3-hours than finished at 133f for 6 hours. 2 staged Cooking aka Warm-Aging. I have SV-Processed at 2,3 and 4 hours and 6-8 hours seems to work the best for this cut and me. Although it's Kobe let's not forget that Zabuton comes from the Chuck. 

Since the protein was SV-Processed, shocked and refrigerated for a bit I rethermed using m IC at 128f f for about an hour or so. I coated the steak with a schmear of mayo and pepper and seared in hot carbon steel skillet. 

Done!!!!!

More pictures

Stuffed tomatoes with Cous Cous, SV-Processed Whole carrots (194f at 30 min) then grilled sauteed in butter. Grilled Cauliflower. Beurre Monte using reserved clarified purge.