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The Butcher Babe Cookbook: Comfort Food Hacked by a Classically Trained Chef Paperback – April 25, 2017
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About the Author
Loreal Gavin was born and raised in Louisiana before moving to Indiana. She studied culinary arts at Sullivan University and worked at L.E. Kincaid & Sons Meat Market in Indianapolis. Loreal was a chef at Bourbon’s Bistro where she cooked for various distillers. She appeared on Next Food Network Star and won Cutthroat Kitchen. She lives in Louisville, KY.
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Flipping through the book, a lot of the dishes sound great. Her Porterhouse with Pan Sauce presentation is very cool. Smoky Root Beer Butt and Root Beer Barbecue Sauce sounds really nice. Her Swine Apple looks fabulous! Pineapple, country ribs, and bacon come together in the shape of a pineapple. She makes a Tiny Turducken using a turkey breast. I love that idea. And some of her names are giggle-worthy, like Affogato Where My Keys Are.
1) Southern-Fried Steak with Pecan Butter – p 41. This turns out very yummy, and it’s a really nice crust. The recipe says 4 5 oz cutlets of meat, but doesn’t specify what. The header says you can also use round steak, pork loin, or chicken. If you’re new to Southern fried steak, it’s usually cube steak or round tenderized with a needle tenderizer. The butter’s really nice. She has you freeze it to make it easier to slice. Make sure to bring it back to room temp before putting it on your steak, or you’ll have a cold lump on top.
2) Buttermilk Beef Stroganoff and Buttermilk Biscuits – p 15. Delicious, but the recipe’s missing out on a lot of detail. It’s called buttermilk stroganoff, but there’s no buttermilk in the recipe. Her picture shows a cream colored stroganoff, but the recipe calls for 2 pounds of beef and a sauce made from 8 cups of beef broth and no milk or cream of any kind. That would just make a dark soup. The meat gets tossed in a spiced cornstarch and seared. I’m wondering if she intended some of the spiced cornstarch to be used to form a roux to thicken the sauce, but she doesn’t mention it. She talks about how dill makes the dish in the header, yet it’s not in the ingredient list or instructions. She tells you to roll and cut out the biscuit dough, but doesn’t say how thick or how many, and there’s no milk or butter or anything brushed on for browning. **I cut the stock to 4 cups, and it was still too much, and whisked in a mixture of cornstarch and sour cream to thicken and cream it.
- XOXO from Wisconsin!