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Fried Steak – Chicken Fried or Country Style

A summer tradition at our house is country style steak with mashed potatoes and fried okra.  Several months ago my California cousin forwarded the following chicken fried steak recipe.  It seemed very similar to the country style steak that I make.  However, I had never tenderized my steak in a brine.  I gave this recipe a try and it had to be the best country style steak I have ever made.

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Chicken Fried Steak

2-3 Lbs. of Tenderized Cube Steak ½ inch thick

2 Tbsp. Table salt for Brine

Tenderize meat, place in shallow pan or baking disk, cover with cold water.  Add table salt to create a brine solution.  Cover and refrigerate for 2 hours or overnight.

For Breading:

2 cups self rising flour  1 tsp. Paprika 1 tsp. garlic powder 1 tsp onion powder, 1 Tbsp. Kosher Salt, 1 tsp. black pepper, 1 scallion (green part only, finely chopped)

Heat 4 inches of oil over medium heat at 350 degrees.  (deep skillet)

In a shallow bowl, stir together flour, paprika, garlic and onion powder.  One by one lift steaks out of brine and drop into seasoned flour.  Coat well, shake off excess, repeat – dipping steaks back into the solution and then flour again.

Drop steaks (two at a time) into hot oil for approximately 10-12 minutes on each side.  (until brown and crispy).  Remove and rest for 10 minutes.

As I was reading through the recipe, I realized he had not shared his gravy recipe with me.  I make country style steak and it is not white gravy but brown gravy.  It is my understanding that chicken fried steak has white gravy.  I do plan to ask my California cousin for his recipe.

Here is how I make my gravy:

Reserve two tablespoons of drippings from frying the steak and add two tablespoons of flour.  Blend together on low heat until it starts to brown.  Add two cups of water or chicken broth, blend together and turn the heat up to medium.  Let cook for 5 or 10 minutes until thickened.  I usually use the two tablespoons of the seasoned flour from breading the steak.

Until I tried this recipe I had never double floured my steak but it made it so crispy on the outside and so tender on the inside.  There was so much flavor from the paprika, garlic powder and onion powder.  The green onion just gave it that little burst of flavor that made it extra special.

I think the most amazing thing about this is that my friend was sharing his grandmother’s recipe.  He lives in California and grew up in the west but the recipe is so similar to the country style recipes I have seen in the South. I think grandmothers of the past had a special network of preparing comforting foods that their grandchildren would remember forever.  Sadly, I don’t see that happening with future generations.

I do plan to make fried okra from scratch and that will be a challenge as I have not perfected that task yet.  I will let you know what happens.

Have a good weekend and thanks for stopping by.

 

 

 

 

Confetti Corn – A Summer Favorite

One of my favorite summer recipes is Ina Garten’s Confetti Corn from her back to basics cookbook.  On Saturday we purchased fresh corn at the Farmer’s Market.  Even though I was having a busy weekend, we had to have the confetti corn on Saturday night.  Ina uses herbs and onion to enhance the flavor of the corn and it is just delicious.

Here is her recipe.

CONFETTI CORN

Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
2008, Barefoot Contessa Back to Basics, All Rights Reserved

I love all the fresh fruits and vegetables of Summer but I have to say that fresh corn has to be a favorite. I hope it is available for you to enjoy too.

Thanks for stopping by

From Our House To Yours – Happy July 4th

Today, I am wishing for you a very Happy July 4th.  I hope you are able to spend it with those that are near and dear to you.  God Bless You and God Bless America.

Watermelon Fruit Salad

Today, I am sharing a recipe that has been around for a long time.  I remember in the 80’s when most bridal showers, pot lucks and cookouts included this watermelon bowl.  It does take effort to carve the bowl but the salad itself is delicious and could be placed into a pretty glass bowl if you chose not to carve the melon.

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watermelon fruit salad

Let me just say that I don’t like seedless watermelon and I am very set in my ways and love the large melons with dark and light stripes.  I hope they don’t go away.

Happy July 4th Y’all and God Bless America.

Potato Salad

I love potato salad and I think it is perfect for just about any occasion in the summer time.  I used inspiration from Ina Garten to amp up my flavors a bit.  The durkee’s sauce is hard to find here in the foothills of North Carolina.  It is really a combination of mustard and mayo so you could substitute a small amount of brown mustard if you can’t find the durkee’s.

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Not So Boring Potato Salad

4 russet baking potatoes

1/3 cup of sour cream

1/2 cup of mayonnaise

2 tablespoons of mustard

2 tablespoons of durkee’s sauce

1/2 cup of chopped purple onion

1/2 cup of chopped sweet colored peppers

1 medium size jar of  chopped pimento drained

2 tablespoons of sweet pickle chips

2 tablespoons of celery seeds

2 tablespoons of taragon

I to 1 and 1/2 teaspoons of salt

1 teaspoon of black pepper

I baked the unpeeled potatoes in the oven at 400 degrees until done.  I let them cool and then I peeled them and cut them into small cubes.  I put them in a large mixing bowl and added the other ingredients. If the potato salad does not seem creamy enough, you can add more mayonnaise or sour cream.

I hope you are having a great July 4th weekend and thanks for stopping by.

Barbecue Sauce

Over the next few days, I will share recipes that would be good choices for a 4th of July Celebration or anytime during the summer.  The recipe below is my go to recipe for barbecue sauce.  It goes well with anything including pork or chicken.  It is the Western North Carolina style with a ketchup base and it easy to prepare.

 

Western (NC) Style Barbecue Sauce

1 cup ketchup

1 cup firmly packed brown sugar

1/2 cup lemon juice

3 tablespoons butter or margarine

1/4 cup minced onion

1 teaspoon hot pepper sauce

1 teaspoon worcestershire sauce

Place all ingredients in saucepan.  Bring to a boil and simmer for 30 minutes or until slightly thickened.  Makes 1 and one half cups.

 

Hope you enjoy this and thanks for stopping by.  Happy July 4th everyone and God Bless America.

Finishing Out June With An Enchilada Dish

Yes, I know July 4th is approaching.  I thought about recipes I could share with you and the enchilada dish just kept coming back to me and I knew I had to share it.  I prepared it this past weekend and Mr. D and I enjoyed it.  It is fairly easy to make and I liked it because we had enough to eat now and freeze for later.

Here is a picture of the enchiladas:

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This recipe was given to me by a friend that lives in California.  We made contact with each other earlier in the year and he told me he did not have a means to share his recipes.  He is sending some of them to me and I will share them with you on my blog.  He is now in his retirement years but was an accomplished chef for many years.  Let’s just say he is my California cousin.  You do know in the South we have many cousins scattered all over the place, don’t you?

Here is his recipe:

Go California Turkey or Chicken and Cheese Enchiladas

2 tbsp. butter, 1 medium yellow onion chopped.

3 cups of leftover turkey or chicken shredded and coarsely chopped

1 cup cheddar sharp cheese, 1 cup jack cheese

1 19 ounce enchilada sauce

6 6 inch fajita style tortillas (flour)

¾ cup sour cream at room temperature

Cilantro chopped for garnish

Preheat oven to 350 degrees

Melt butter in skillet over medium heat, add onion and cook stirring until translucent – about 5 minutes

Transfer onion to bowl and cool, mix in turkey or chicken, ½  cup of each cheese and ¼ cup enchilada sauce.

Spread ½ cup enchilada sauce across bottom of 9×13 inch baking dish.

To assemble:  pour remaining sauce into pie plate.  Place 1 tortilla in sauce, add about ½ cup turkey or chicken mixture to center of tortilla and roll.

Place rolled enchilada seam side down in baking dish, repeat with remaining enchiladas.

Pour any remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake until sauce is bubbling and cheese is melted.  (about 20 minutes).

Serve hot with dollop of sour cream and sprinkles with cilantro.  Serves 6.

The cheese makes the casserole gooey and delicious. I know this will be a recipe that I will use often and share with friends and family. If you are having guests over the upcoming holiday weekend, this would be a good choice for one of your meals.

Thanks for stopping by and I hope you are looking forward to a special July 4th weekend.

 

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