Johnson Megan - Johnson, Megan

Megan Johnson

Biography

Megan started cooking at the hip of her grandmother Grace Johnson. In 2004, after working in restaurants in Seattle and Dublin, Megan joined the kitchen staff at New York City’s top New American restaurant, Gramercy Tavern. In 2008, Megan joined Casellula Cheese and Wine Café in Manhattan as Executive Chef. There she gained a following among locals and critics for her seasonal small plates. Procuring many ingredients from Union Square’s Greenmarket, she formed close relationships with local farmers. In the Fall of 2015, Megan left Casellula to pursue the dream of opening her own restaurant,... READ MORE

Megan started cooking at the hip of her grandmother Grace Johnson. In 2004, after working in restaurants in Seattle and Dublin, Megan joined the kitchen staff at New York City’s top New American restaurant, Gramercy Tavern. In 2008, Megan joined Casellula Cheese and Wine Café in Manhattan as Executive Chef. There she gained a following among locals and critics for her seasonal small plates. Procuring many ingredients from Union Square’s Greenmarket, she formed close relationships with local farmers. In the Fall of 2015, Megan left Casellula to pursue the dream of opening her own restaurant, Hudson Jane.

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What is your favorite NYC restaurant? And what is your go-to dish? Bar Bolinas in my neighborhood of Clinton Hill Brooklyn. My wife and I are obsessed with their Nachos!What is your ultimate meal? A fat slab of duck torchon followed by a juicy steak with unripened blueberry compound butter with a side of pommes puree with lightly blanched English peas.What three things are always in your pantry? Good french butter, Pink peppercorns, lemon-parsley salt.If you weren't a chef, what would you be? Food PhotographerIf you could cook with anyone, who would that be? Auguste EscoffierWhat’s your favorite NYCWFF memory? This will be my first time attending, so looking forward to making some great memories!

Grandma Johnson’s Beef and Noodles

Yield: 5 servings


Dry Rub

Ingredients:
1 c Paprika
¼ c Ground fennel seed
1/8 c Red chili flakes
1/8 c Black pepper

Directions:
1. Combine all ingredients and set aside.

Mushroom gravy

Ingredients:
4 cups Mushroom stock
1 lb cleaned cremini mushrooms
1/8 tsp red chili flake
1/8 tsp ground nutmeg
2 oz butter
3 T. all purpose flour
1 tsp salt
¼ cup extra virgin olive oil
3-4 sprigs of fresh thyme

Directions:
1. Pre heat oven to 400.
2. Heat saucepan over medium heat. Add butter to melt. Then add flour, chili flake, nutmeg and salt and stir to mix well to make a blonde roux (2-3 minutes).
3. Then add mushroom stock and stir to combine will. Simmer for 25-30 min. Stir occasionally.
4. Quarter cremini mushrooms and coat with olive oil, thyme and season with salt and pepper. Put in oven for 10-12 minutes, or until golden brown. Set aside.
5. Once gravy has reduced down to a thickness that will coat a wooden spoon, strain and place roasted cremini mushrooms in gravy.
6. Check for seasoning, and add salt and pepper to taste. Set aside for later.

Candied Shallots

Ingredients
5 shallots, cleaned and peeled.
1 cup sugar
1 cup balsamic vinegar
1 bay leaf

Directions:
1. Pre-heat oven to 375.
2. Place all ingredients in a saucepot over medium heat to dissolve sugar.
3. Place pot in oven, and let liquid reduce down to a thick syrup like consistency (appx 45 minutes).
4. Once shallots are tender, remove from heat and set aside.

 

To Assemble

Ingredients:

1 Flap Tri Tip Steak
Dry rub (see recipe below)
1 bag store bought egg noodles (we make our own, but for the home cook, store bought is easier!)
Candied Shallots (recipe below)
Mushroom gravy (recipe below)
¼ c Canola oil

Directions:
1. Butcher Tri tip into appx five 6-8 oz portions.
2. Rub steaks with dry rub and let sit for 12 hours.
3. Pre-heat oven to 400.
4. Cook Egg noodles according to package directions.
5. Heat canola oil in a cast iron pan on high heat. Add tri tip steaks, cooking in batches to avoid over crowding of pan. Sear on all sides.
6. Stick pan in oven and cook to desired temperature of meat.
7. Remove from oven and allow to rest for 3-4 minutes. Cut on the bias into slices.
8. Toss cooked egg noodles with mushroom gravy.
9. Put cut steak on top and garnish with one candied shallot.
10. Check for seasoning and adjust to taste.