Wednesday, December 26, 2012
Time To Cook
Our CSA meat box from Victorian Farmstead came today. Inside were a pair of cube steaks. I'm sure there are other ways to prepare that cut but when I see cube steak I think chicken fried steak. For me it's hard to see anything but chicken fried steak.
So, though I honestly think it's been years since I made it, I whipped up a Southern/ Western style diner dinner -- chicken fried steak and cream gravy, mashed potatoes, and because we still have a fridge full of our garden harvest, kale braised with plenty of slab bacon.
It's been so long since I've made these crispy steaks I actually had to look up my recipe -- and then change it a bit of course. For our two steaks, in one bowl I beat one egg with a bit of tabasco sauce and S&P, In a second bowl I mixed about 1/2 cup of flour with garlic powder, paprika, and a dash of chili powder. I dipped the steaks in the egg and then coated them in the flour and laid them in a sizzling hot iron skillet loaded with melted bacon grease. I usually fry in oil which makes a lighter, crispier coating but tonight that smokey bacon flavor called to me. After the steaks were fried on both sides and moved to waiting plates I added the rest of the coating flour into the skillet and cooked a quick roux for the gravy that I thinned with fresh whole milk.
Steaks and cream gravy -- with just a little pickle on the side.
That's what I call vacation.