COUNTRY FRIED STEAK

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.

Heat over medium heat. Whisk in the flour and cook until mixture is a light brown (about 3 minutes)

Gradually mix in the milk, salt & pepper. Start stiring !!!

Bring to a boil and cook until thickened to your taste, (about 2 min) Keep stiring !!!

Place in a gravy boat, get the steaks out of the oven and have at it !!!

Don't those look good ???

 With the Mashed taters, and Garlic bread!!!!!

Yes, this was a bit time consuming, but perfect for a weekend meal.

The steak had just the right amount of 'crunch' and seasonings.

I would not change a thing about this recipe !!!!!

And it was fun to make, and the crock pot taters made it a lot easier and less stressful.

So there you have it, another great meal from your OWN kitchen.

Go for it !!!!

Be safe, be well, and have fun cooking at home !!!!

Live long and prosper........

MASHED POTATOES

Welcome back to LET'S COOK, where we prove that cooking at home is fun, less expensive and a damn site better than going 'out to eat'.

Today we are going to talk POTATOES. I love them. I don't care how you cook them, they are G R E A T.

I know that making mashed taters is easy, but there may be a person or two out there in cyber land that has never made them.

So...... In preparation for our next BIG meal, let's learn how to make these gems.

One of the biggest problems a cook has is making your dishes come out at the same time. If you're like me, and not 'that' experienced, here is a great idea.

Make your mashed taters 'ahead of time' Then you don't have to worry about making a main dish and the taters at the same time.

I have done this MANY times and the potatoes come out PERFECT every time.

And I am not running around like a crazed person trying to do three things at once.

So here you go:

Peel and cut up Potatoes (into equal size chunks)  I like to cut the ends off the potatoe and use an old style peeler.

Add some salt to a pot of water

Add your potatoes and bring to a boil

Turn heat down to medium-high

Cook until potato chunks are tender.

Drain and put in a bowl.

Add some butter and MASH. I start with a manual 'masher'

Add some milk (or half & half) don't get it too runny. You can always add milk but you can't take it out !!!! Go easy.

Now you can turn to your electric mixer. Mix well, scrapping the sides of the bowl as you go

Add more milk if needed. Salt & Pepper to taste.

When you get the right consistency, place into your crock pot, set to 'WARM'

Place some butter pats on top and cover.

This will keep them warm while you prepare the main course.

Next up, we will make something to go with the potatoes.

I have a craving for Country Fried Steak.

See you next time.... Be safe !!!!

 

Live long and prosper

FRENCH BREAD PIZZA

 Welcome back to LET'S COOK.

Today we are going to make French Bread PIZZA.... Yippee !!!!!

This is really fun and interesting to make because you can be like Burger King and do it YOUR way.

But first you need some good French Bread and a good way to PREPARE it.

So, we again turn to our friends at  COOKS COUNTRY
for some guidance.

If you are going to have only ONE cooking magazine in your stable, this is the one to have. Every issue has are at least 2 recipes that I try out.  

You can get it here :  COOKS COUNTRY

I'll wait while you sign up. 

Good, glad you're back.

Now for this recipe we are not following the recipe as they wrote it. I decided to try their bread instructions, then go off on my own.

Feel free to try their recipe as well. (They give you 3 good looking options)

OK: Let's begin........

FRENCH BREAD PIZZA

1- Loaf soft French Bread (24” x 4 “)

1 TBL EVOO

8 TBL Melted Butter (one stick)

2 tsp table salt

2 tsp Granulated Garlic

¼ tsp red pepper flakes

Mozzarella cheese (amount to taste)

1 OZ FRESH grated Parmesan cheese

Good sprinkle of Oregano

Pizza Sauce of your choice

other toppings of your choice.

Adjust oven rack to upper middle position and pre heat to 450 degrees

Line rimmed baking sheet with aluminum foil

Cut bread in half crosswise then half each piece to create 4 equal pieces. (I know there are eight piece.. Be patient)

Arrange bread on sheet (cut side DOWN) Brush the crust with EVOO

Combine melted butter, granulated garlic, salt and pepper flakes in a bowl. Flip bread up (cut side up) and brush butter mixture on the tops of each piece.

There are eight pieces not four. I will explain later

Bake (cut side up) until brown on the edges. (about 5 minutes)

Now it's time for some assembly:

Line the baking pan with Parchment paper

Place bread on paper cut side up

Spread some sauce on each top. 

You could make your own or follow the Cook's Country version, but I had some of this in the pantry and it really is good. And a great timer saver.

Add the Parmesan cheese and oregano.

Now the creativity begins:

Earlier in the day, I sauteed some hot Italian sausage. Spread some of that on top, then add your other toppings.

Mushrooms, red & green pepper, pepperoni, onion and a TON of Mozzarella Cheese

You need to push down on the toppings as you go.

Just in case you drop something, it nice to have the president waiting to do cleanup

Bake at 450 for 10-15 minutes (And keep your eye on them so they don't BURN)

Let cool for 5 min and serve.

Don't forget the adult beverage

Although I did not follow the Cooks Country recipe, the inspiration from them paid off.

These were G O O D !!!!!!  They had just enough "crunch" and the Garlic bread really kicked it up a notch. And we have 4 pieces of garlic buttered bread we can re heat tomorrow to go with our dinner.

IF I HAD TO DO IT ALL OVER AGAIN

I think it would be fun to experiment with some different breads. Maybe some home made ?? And some different toppings.....


Isn't cooking at home fun ??

Live long and prosper !!!! And stay safe.