AROUND THE KITCHEN: June 2020

Hello Food Friends. And welcome back. We are still in a self imposed lock down here in Florida, since the powers that be decided to open all the bars. And the COVID 19 cases went sky HIGH.

So, we are still cooking at home, and avoiding people.

We did make a run the other day to our friendly MEXICAN Grocery Store.

Let me tell you, this is a marvelous and fascinating place. I have no idea what most of the stuff is, but I do know GOOD when I see it.

Yes, I remember those days when I hated 'ese' food. Chinese, Vietnamese, Cubanese and of course Mexicanese.

But this blog has educated me. And so has my wife. In the last couple of years I have tried a number of things I never thought I would eat, but I LOVED THEM !!!!

So with that in mind, here we are at our favorite Mexican Grocery.

Penny wanted to get some meat for a future dish on the Big Green Egg.

And then she spotted the Chorizo. It looked so good we decided to get some and make TACOS !!!!!

So let's go home and get started

First an adult beverage

Some GOOD Mexican BEER

Here's what else you will need:

1 Medium Onion (Chopped)

1 ½ lb of Mexican Chorizo (Chopped into 3-4 “ size)

2 Potatoes (Peeled and chopped)

1 Red Pepper (Chopped)

3 Eggs

Salt & Pepper

Corn Tortilla

Get these fresh from the Mexican Grocery, you'll thank me later

Make sure your 'clean up' crew is ready

Ready, Willing and Able

In a pan, add some EVOO and saute the Chorizo over medium to medium high heat.

not quite yet

Now it's ready

When done, set aside.

With the left over drippings, add the Potatoes.

Saute and add some Salt & Pepper

Add the Onions, & Peppers and a dash of salt

(do not stir for three minutes)

Stir then cook until done. Set aside.

Let pan cool a bit then add the eggs, and scramble.

Place Tortilla's in a towel and heat in the Microwave for 30 sec.

If not hot enough heat for another 30 sec.

Place the Chorizo, Eggs, & Potatoes into separate bowls.

Now you can assemble your Taco & enjoy.

So how was it ??

These were G O O D !!!! And that's all I have to say about that.

Seriously, this was SO EASY to make. It made for a great Sunday Night Dinner.

So, take my advice and explore some of the ethnic Grocery Stores in your area. You will be amazed at what you can find.

Stay Smart, Stay Safe, and STAY HOME!!!!!!!!

Welcome back to LET'S COOK.

Now that we have the mashed potatoes done, let's move onto the main course.

COUNTRY FRIED STEAK

Some people call this 'Chicken Fried Steak' which is strange to me, as there isn't chicken any where near this recipe.

It's made from CUBE STEAK

We've made Cube Steak before. You can make it many different ways. Penny just dips them in flour and fries them up, And they are good that way.

I've done that, as well as a baked version. They came out OK.

FRIED IN FLOUR

FRIED THEN BAKED IN THE GRAVY

FRIED THEN BAKED IN GRAVY & CHEESE

But there was a recipe in the current issue of COOK'S COUNTRY I wanted to try. And, boy am I glad I did.

Here is what you need :

3 or 4 Cube Steaks (trimmed)

¼ cup water

1 ½ tsp table salt (divided 1 tsp & ½ tsp)

¼ tsp Baking Soda

1 cup A.P. Flour (divided ½ & ½)

1 large Egg

35 square Saltine crackers. (1 sleeve)

¾ cup of Buttermilk

½ cup Cornstarch

2 tsp Pepper

1 tsp Baking Powder

1 tsp dried Oregano

1 tsp granulated Garlic

¼ tsp Cayenne Pepper

1 ½ cups Veg. Oil for frying

For the Milk Gravy

2 TBL A.P. Flour

1 ½ Cups of Milk (more if needed)

¼ tsp table salt

¼ tsp pepper

Tenderize each steak on both sides, set aside for 30 minutes.

After 30 minutes:

Between 2 sheets of plastic wrap, pound each steak to ¼ inch thickness.

Whisk water, 1 tsp salt, and the baking soda into a medium bowl. Whisk until baking soda and salt are completely dissolved.

Add steaks one at a time and toss until steaks are coated.

Let sit for 15 minutes

Place ½ cup of flour in a shallow dish (dish 1) I used glass pie pans

Whisk Buttermilk and egg together in another shallow dish (dish 2)

Place saltines in a plastic bag and crush into fine crumbs (I used the meat smasher)

Whisk the saltines, cornstarch, pepper, baking powder, oregano, granulated garlic, remaining ½ tsp salt, and remaining ½ cup of flour together in yet another shallow dish (dish # 3)

Pat steaks dry with paper towel.

One steak at a time, dredge in the flour, shaking off the excess.

Dip in the Buttermilk mixture, allowing excess to drip off.

Then coat with the saltine mixture, pressing firmly so they adhere to the steaks.

Transfer steaks to a rimmed baking sheet covered with parchment paper.

Refrigerate for 1 – 2 hours.

Now is the time to prepare your mashed taters, then you can have a grown up beverage and play with the president.

P.O.T.U.S. 22 & 24 - Grover Cleveland

Adjust oven rack to middle position and pre-heat oven to 200 degrees.

Set wire rack in second rimmed baking sheet and line half of the rack with paper towels.

Remember the French Pizzas we made the other day ?? Well we had 4 pieces of the garlic buttered covered bread left over.

Put those puppies on a foil lined baking pan and put them on the bottom rack of the oven. You'll thank me later.

Heat the oil in a 12 inch non stick skillet over medium high heat to 375 degrees.

Use you Temp probe.

Carefully place a steak in skillet. (Depending on the size you might have room for 2 (I did not)

Cook until well browned on the bottom (3-5 min) Using a spatula and tongs, carefully turn steak over and cook for another 3-5 min. Press on the steaks with your spatula as needed for even browning

Transfer steak onto the paper towel lined rack to drain for about 15 seconds. Now move the steak to the unlined part of the rack and place in the oven to keep warm.

Cook the remaining steaks in the same manner.

Carefully pour the oil into a heat resistant container. Take 2 TBL of that oil and place back into the skillet.