Braden Family Cookbook

Chuck Braden

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6 ounces bacon, chopped
2 cups chopped yellow onions
Freshly ground black pepper
1 cup chopped celery
1 cup fresh tomatoes, peeled, seeded and chopped
2 tablespoons chopped garlic
2 ham hocks, about 4 to 6 ounces each
˝ pound duck confit, shredded, store bought or homemade
1 pound navy white beans
10 cups beef stock
6 ounces foie gras, cleaned and small diced
1/4 cup chopped green onions
4 bone in rib-eye steaks (about 18 to 20 ounces each)
Drizzle of olive oil
˝ cup Creole Mustard
2 cups fine dried bread crumbs
Essence (Emeril's dry rub recipe)
2 tablespoons olive oil
Fried parsnips
Preheat the oven to 400 degrees F. In a large saucepan, render the bacon
until crispy, about 6 to 8 minutes. Add the onions. Season with salt and
pepper. Sauté for 3 to 4 minutes. Add the celery, tomatoes and garlic.
Season with salt and pepper. Add the ham hocks and confit. Stir in the
beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook
until the beans are tender, about 2 to 2 ˝ hours. In a hot sauté pan,
sear the foie gras for 1 minute. Remove from the heat and turn into the
bean mixture, including the foie gras fat. Mix thoroughly. Stir in the
green onions. Season the steaks with a olive oil, salt and pepper. In a hot
sauté pan, sear the steaks for 3 minutes on each side. Remove and cool
completely. Smear each steak completely with the mustard. In a small mixing
bowl, season the bread crumbs with Essence. Add the olive oil and mix.
Dredge the steaks in the seasoned bread crumbs, coating all sides
completely. Place the steaks on a parchment or waxed paper-lined baking
sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
To serve, spoon the bean mixture in the center of the plate. Lay the steaks
on top of the beans and serve with fried parsnips. Yield: 4 servings