Chef Brian O’Hea on “207” – NBC WCSH Channel 6, Portland Maine

Chef Brian O'Hea with host Rob Caldwell on "The 207" WCSH-6 NBC TV Portland, MaineBrian O’Hea, Chef/Owner of Academe at The Kennebunk Inn appeared with Rob Caldwell on “207” on November 11, 2011. Chef Brian prepared Chicken Fried Steak, a dish he serves as an occasional special at Academe. While you wouldn’t expect it since Kennebunk is so far from the South, O’Hea’s chicken fried steak is a real local favorite.

The video below is Copyrigh ©2011 by WCSH-6 NBC Portland, ME and is used with permission.

You can see the episode page on Channel 6’s website here.

Chicken Fried Steak
Chicken Fried Steak - As prepared by Brian O'Hea of Academe at The Kennebunk Inn on NBC-7 WCSH Portland, Maine.
Author:
Cuisine: Comfort Food
Recipe type: Dinner Entree
Ingredients
  • 2 Coulotte Steaks, cut in half and pounded out thin
  • ½ cup Buttermilk
  • 2 tablespoons Montreal Steak Seasoning
  • 4 Eggs, beaten
  • ½ cup All purpose flour
  • 1½ cups Panko bread crumbs (Japanese style breadcrumbs)
  • 1 pint Chicken stock, fresh preferred but can use canned
  • 2 each Spicy Italian sausage, cooked and crumbled
  • 1 Spanish onion, cut into small dice
  • 2 tablespoons Butter
  • 1 ounce All Purpose Flour
Instructions
  1. Cut steaks in half, then cut each half in half lengthwise. Place steak between two pieces of plastic wrap and pound thin, the steak will become double in size. Repeat this step with remaining steaks.
  2. Mix buttermilk and seasoning. Add steaks so they are fully submerged and marinate for at least 3 hours or up to 12 hours.
  3. After marinating steak use standard breading procedure, flour, egg wash, breadcrumbs. Repeat the egg wash and breadcrumbs and reserve steaks on sheet tray for frying.
  4. Remove the casing from all the sausages.
  5. Sauté the small dice of onions and sausage in butter until the sausage is cooked and onions are golden brown.
  6. Add the flour to create a roux and cook for 1-2 minutes. Add chicken stock whisking in to avoid lumps.
  7. Bring the gravy to a boil, stirring constantly to avoid scorching, and bring down to simmer. Let simmer for thirty minutes to develop flavor. Season as needed.
  8. Heat canola oil in sauté pan over medium heat. To test if oil is hot enough put in some breadcrumbs if they bubble and brown oil is correct temperature. Pan fry steaks until golden brown on both sides and reserve on sheet tray with rack.
  9. Finish cooking steaks in 350 oven for 6 - 8 minutes
  10. Serve steaks with sausage gravy and your favorite potato and vegetable.
About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on “Best Thing I Ever Ate,” “Chopped,” “Rewrapped,” and “Beat Bobby Flay” on the Food Network and on the Travel Channel’s “Food Paradise.” They have also appeared in Oprah Winfrey’s “O” The Magazine. The O’Heas have been guest chefs at Walt Disney World’s Epcot International Food & Wine Festival, Houston’s “Sugar Land Food & Wine Affair, Boca Raton’s “Boca Bacchanal” Food & Wine Festival, and on Holland America Cruise Line.