TV Dinners Re-Worked.

img_4884September 10th is “National TV Dinner Day”.  Originating in the 1950’s, the classic TV dinner had peas and corn, a meat of some kind, a starch and fruit, usually peaches. In honor of the TV dinner and its national day of honor Boca Grove’s Chef Dominick Laudia and his team re-worked the classic TV dinner meal in to a modern plate of “Twin Soup and Sandwich with an Inside Out Salisbury Steak Fritter and Modern Peas and Carrots.”

 

For the Twin Soup (Tomato and Yellow Pepper Soup):

For the Tomato Soup:

1 oz.                                       Olive Oil

1 tbsp. each                        Minced Onion and Garlic

4 cups                                   Fresh Tomato, Seeds Removed and Chopped

4 cups                                   Vegetable Stock

1 cup                                     Heavy Cream

As needed                          Salt and Pepper

 

Method:

In a sauce pot sauté the onion and garlic until tender.

Add tomato and stock.

Simmer until the tomato is soft.

Remove and place in a blender until smooth.

Remove and strain.

Return to sauce pot, add cream and season to taste.

Simmer for 10 minutes.

 

For the Yellow Pepper Soup:

1 oz.                                      Olive Oil

1 tbsp. each                        Minced Onion and Garlic

4 cups                                   Yellow Pepper, Chopped

4 cups                                   Vegetable Stock

1 cup                                     Heavy Cream

As needed                          Salt and Pepper

 

Method:img_4879

In a sauce pot sauté the onion and garlic until tender.

Add pepper and stock.

Simmer until the pepper is soft.

Remove and place in a blender until smooth.

Remove and strain.

Return to sauce pot, add cream and season to taste.

Simmer for 10 minutes.

 

 

For the Sandwich:

8 each                                   Sliced Gruyere Cheese

8 each                                   Bacon, Crisp

2 each                                   Fresh Peach, Cut in Wedges

2 tbsp.                                  Olive Oil

As needed                           Salt and Pepper

2 each                                   Ciabatta Hoagie Rolls

As needed                            Butter

 

Method:img_4880

Toss peach with oil and salt and pepper.

Roast in a 400-degree oven for 5 minutes, remove and chill.

Split open rolls and brush with butter.

Place cheese, bacon and peaches inside roll.

Press in panini machine or in a skillet (press down to toast).

Cut in half (each serving is a half of the sandwich).

 

For the Inside Out Salisbury Steak Fritter:

½ lb.                                     Ground Beef

1 each                                    Egg

2 oz.                                       Bread Crumbs

1 tsp.                                     Garlic Powder

1 tsp.                                     Onion Powder

1 oz.                                      Worchester Sauce

As needed                          Salt and Pepper

 

Combine all ingredients.

 

½ cup                                Mushrooms, Chopped Fine, Sautéed and Chilled

½ cup                                 Caramelized Onions, Chilled

As needed                          Flour

2 each                                   Eggs, Beaten

As needed                          Bread Crumbs

As needed                          Oil for Frying

 

Method:img_4881

Take 2 oz. of beef mix, fill with combination mushroom and onions forming into a ball.

Make four fritters and place one at a time in the flour first, than the eggs and then the bread crumbs.

Place in 350-degree oil and fry until golden brown.

Place in a 350-degree oven for 15 minutes.

 

For the Peas and Carrots (Green Pea Coulis and Ginger Fried Carrots):

For the Pea Coulis:

1 each                                   Shallot, Minced

2 tbsp.                                  Oil

2 cups                                   Green Peas

1 cup                                     Vegetable Stock

As needed                           Salt and Pepper

½ cup                                    Heavy Cream

 

Method:

In a sauce pan saute the shallot in oil.

Add peas and stock and simmer for 15 minutes.

Remove from heat, blend and strain.

Return to sauce pan and add heavy cream and season.

 

For the Ginger Fried Carrots:

2 cups                                   Carrots, Small Dice

4 oz.                                      Oil

1 oz.                                      Fresh Ginger

1 oz.                                      Olive Oil

1 tbsp.                                  Ginger Powder

As needed                          Salt and Pepper

 

Method:img_4878

Place ginger in oil and heat until slightly smoking.

Add carrot and fry until golden brown.

Remove and place on a paper towel.

Place in a bowl and season with olive oil, ginger powder and salt and pepper.

 

To Assemble:

Pour the soups simultaneously in a bowl.

Plate the soup bowl, sandwich, fritter and peas and carrots on the plate as desired.

Serve with Root Beer, Coke or your favorite soft drink.

 

Turn on your favorite TV channel, grab your TV tray table and enjoy this re-worked TV dinner. That’s a lot of TV.

 

 

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