If you're a regular visitor of this blog you know that I tend to make recipes that are a little more on the creative side. This has never been and never will be a Pinterest baking blog filled with quinoa and Oreo filled recipes. Instead of appealing to the masses I would rather move the culinary arts forward and present my reimagining of a school cafeteria staple, the Classy Joe. Sure the Classy Joe seems like a twisted pipe dream of a hairy lunch lady with aspirations of getting a Michelin Star.
|Fun fact! When fried purple potatoes turn brown!|
- Challah Bread cubed 2x2 in
- 1/2 lbs Tri Tip Steak
- 1/2 cup Onion minced
- 1/2 cup Green Bell Pepper minced
- 1 Egg
- 1/3 cup Milk
- 1/2 cup Ketchup
- 2 teaspoons Mustard Seed ground
- 2 tablespoons Worcester Sauce
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Salt
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Brown Sugar
- Mix all the sauce ingredients together in a small bowl.
- Be sure all the prep work gets done, like cutting the bread and mincing the vegetables, to ensure the dish gets created properly.
- Make a egg and milk bath in a shallow small bowl.
- Cook the steak over medium high heat, one minute on the first side then one minute on the other side. Or just cook the steak to your liking.
- Coat the bread cubes in the egg bath then sort of press the vegetables into the moist cube. Cook in a skillet over medium heat until goldenish brown (the cubes will be green thanks to the bell peppers.
- Once you have a few cubes cooked then you plate how you wish. I made a column with my meat and bread topped with a slice of black radish and green onion. I also served it with some purple fingerling potato fries, that sort of turned brown after I fried them.
As always Photos by Katy Weaver!