As a struggling college student and songwriter making the rounds in Nashville I lived for the days when I could enjoy a hearty meal of what I term ‘coffeehouse grub’ at Bongo Java, Frothy Monkey and other YUM eateries. I have since found my own voice in the kitchen – the best food is often simple, natural and speaks from the soul. I love breakfast, but with Celiac Disease I have been able to indulge in some of my old breakfast comforts – pancakes and french toast. It took playing around with Gluten Free recipes in the kitchen and working with ingredients to find a niche to complement the breakfast comforts I craved. This week my Antebellum Kitchen theme will focus on Coffeehouse Grub and Tea Time Delights.
Humbug Ranch Steak with Nash Browns
This is a western-southern fusion dish inspired by favorite Nashville eateries and my Montana cattle call recipes.
When I am on the road or gearing up for a busy day (a hike or long day of driving, touring a town on foot) I want breakfast to be my primary meal.
The Humbug Ranch Steak is a grass fed (preferably) sirloin steak marinated in a sweet tea marinade (just keep in sweet tea for six hours for full effect – I am lazy I do a ten minute marinade, then add the rub – my mom will add the rub to the marinade and marinate for three hours) and seasoned in Bone Suckin Steak Rub. I use a Lodge Cast Iron Skillet and preheat the oven to 350 degrees. Depending on how you want to cook your steak you can alter this a bit, but I’m a no fuss sear it gal –
“Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.” I’m a medium well girl – I know a cardinal sin – light pink in the middle is my choice. You can get a great how to from Food Network
– I just use intuition and tongs to kind of guide my direction..
You can also use a grill or George Foreman – I just like the rich flavor from the cast iron.
I drizzle barbeque sauce (Knot a Yankee
or Jack Daniels – I’m allergic to Jack, but it is Tennessee’s best), spicy sauce is another choice for cowboy’s who like a hot breakfast…my taste buds cannot handle it.
I do a stir fry of grilled onions, green peppers and cilantro and mangoes (you can do canned or I just buy them pre-sliced) I drizzle olive oil for heat and allow the medley to simmer – I then drizzle the medley over the steak with grated Colby jack cheese.
I crack a hard boiled egg and crumble the egg into bits over the steak for added protein and flavor.
This steak dish is complemented by Nash Browns – a hearty helping of Tennessee West hash browns. Nash Browns are crispy hash browns with gooey cheese, pico de gallo, chopped onion and brown sugar (just a pinch)
Hash browns made simple – you can purchase hash browns from the frozen foods section or do it the old fashioned Hickory way –
My Grandmother Ruby used to use a potato ricer to get all of the juice out of the potato, she then peeled the potato and used a basic cheese grater to create lace thin, pulpy delicious pieces of Russet or Yukon Gold potato. She would then mix the shredded potato with thin cheddar hoop cheese – any type will do – and add a pinch of brown sugar.
I like to ‘fry’ saute my hash browns in a mix of olive oil and a tinge of maple syrup (Maple Grove Farms – Vermont). adding in the pico and onion with the shreds…
I usually just purchase pico pre-made at Whole Foods, but you can make your own. I’ll post a recipe for pico soon 🙂 I am a PICO LOVER
For a great how to on crispy hash browns I recommend this link
You can dress up the plate with a sliced orange and rose petal – pair with a rich deep roast coffee – Bongo Java’s blends are available for order online – Whole Foods Night Owl is my go too for early rising or late night breakfast.