After some initial hiccups, Vivian’s whole cow program finds its groove. Mrs. Scarlett shows her how to make a classic cubed steak, inciting an epic tantrum from Flo. Vivian nervously heads to New York to meet her new editor as work on her upcoming cookbook continues.
Vivian’s Cooking Demo
Vivian’s Featured Recipe
Hamburger Steak with Red Pea and Onion Gravy
- Red Pea and Onion Gravy
- 2 medium onions or 2 cups, halved and sliced
- thinly with the grain
- 1 1/2 teaspoons salt, divided
- 2 tablespoon bacon fat or butter
- 1 teaspoon black pepper, or 30 turns of the
- pepper mill
- 2 cloves garlic, sliced
- 2/3 cup dried peas, soaked overnight should
- yield about 2 cups
- 5 cups beef stock or water
- 2 bay leaves
- 2 cups milk
- Hamburger Steak
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon picked thyme
- 1/4 cup garlic confit cloves (pg. 00)
- Make the gravy: In a 4 quart saucepan, cook the onions and 1/2 teaspoon of the salt in the the bacon fat over medium low heat till they caramelize, about 30 minutes. They should be a chestnut brown. Stir in the black pepper and garlic. Cook an additional 2 minutes. Add the peas, beef stock and bay leaves. Cover and bring it up to a boil. Cook for about 40 minutes or until the peas are extremely tender.
- Transfer the peas, all their liquid and the remaining 1 teaspoon salt to a blender. Add the milk and blend till it’s super smooth. Depending on how much liquid cooked out of the peas, you may have to add some additional water to achieve the proper consistency. It should look like gravy. Adjust accordingly.
- For the steak: Preheat your oven to 400. Season the beef with the salt, black pepper and thyme. Sprinkle the garlic cloves overtop, and fold them in. Divide the beef into 4 equal portions. We can’t have anybody mistaking these for a plain old hamburger, so shape them like an oval or a rectangle.
- Heat the vegetable oil in a cast iron skillet over medium high heat. Add the steaks and cook on the first side about 4 minutes, or until it’s nicely caramelized. Flip the steaks and slide the pan into the oven. Cook for 5 more minutes for a medium rare. Serve the steaks smothered in the gravy.
Tips/TechniquesNote: At the restaurant we grind chuck fresh through a large dye for this preparation. High quality beef that’s just been ground makes a big difference here, and the larger dye lends it a more toothsome steak- like quality. If you live in a town with a new-fangled butcher shop, call ahead and tell them what you’re doing. They’ll gladly facilitate. If not, any lean ground beef will do.
Yield: Serves 4
Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad, and chocolate cake. Ben and Vivian audition a new chef to offer Ben some relief and much-needed time to focus on his art. Premiered September 26. Check local listings. Continue
Matt from Crooked Fence Produce shows Vivian how to make “the best pickled beets she ever ate.” Vivian incorporates beets into an unconventional chocolate cake in honor of Ms. Mary’s 89th birthday party. There’s no telling how Ms. Lillie will respond. Premiered October 10. Check local listings. Continue
After a visit from “The Honey Man,” Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends upon “the Bull City’s” restaurant row to sample sweet, honey-themed dishes. Premiered October 25. Check local listings. Continue
Lillie shows Vivian three different ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with thoughtful holiday gifts as they prepare a New Year’s menu that blends Italian and Eastern North Carolinian influences. Premiered October 31. Check local listings. Continue
Vivian’s plate runneth over as her tour of Charleston continues. A highlight is the high-energy and very popular Waffle House Smackdown. Frank Lee, “The Mayor of Charleston,” invites Vivian to his home and schools her on the proper way to open a clam and the secret to his aunt’s decadent clam hash. Premieres November 14. Check local listings. Continue