Tuesday 10 July 2012

Steak Fingers with Gravy

When my nephews Nic and Stu came to the ranch to visit a few weeks ago, they worked cattle, built fence, hauled hay, mowed, weedeated, and passed out from exhaustion by seven every evening. They also got poison ivy, a few hundred chigger bites, and lots of scratches from the barbed wire. Marlboro Man and I love building happy memories for them every summer! Ahem.
Nic and Stu also ate my cooking, and on the night before they went back to Dallas I made steak fingers and gravy—quite possibly the most fitting meal to feed two teenage boys after a long two weeks of hard labor.
They ate it. They loved it. Then they hugged me and said they’d be back soon.
It was music to this crazy ol’ auntie’s ears.


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Here’s what you need: Tenderized round steak or cube steak cut into strips, flour, seasoned salt, pepper, cayenne pepper, ground thyme, milk, and egg. And canola oil and butter for frying.
And a great big appetite.




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It cracks me up that you use finger steak to make steak fingers. I think we should just take the word “finger” out of there and call it a day.




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In any event, melt some butter with some canola oil in a skillet over medium to medium-high heat.



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Add some flour to a baking dish or pie pan…



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And sprinkle in some seasoned salt…



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Some pepper and ground thyme…



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And some cayenne pepper for a little spice, baby. Can I call you baby?




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Stir together the flour mixture, schnookums. Can I call you schnookums?




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Next, pour some milk into a dish…



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With some aigs. I mean eggs.




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Whip the milk and aigs together and set this aside.



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Throw the strips one by one into cube steak into the flour…



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And turn ‘em over to coat ‘em.



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After that, quickly dip the strips in the egg/milk mixture.



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Finally, throw ‘em back into the flour mixture and turn it over to coat them.



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Lay the strips on a plate as you bread them and continue until all the strips are breaded.



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Heat some canola oil and a little butter in a skillet over medium-high heat and fry them until golden brown on one side…



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Then flip them over and fry them until they’re done.



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Remove them to a paper towel-lined plate as you fry them. Keep going till they’re all done!



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To make the gravy, pour off all the grease in the skillet, then add back in about 1/4 cup and turn the heat to medium-low.



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Sprinkle on a few tablespoons of the flour mixture.



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Whisk it together until it’s a smooth paste (add more flour if it’s too greasy) and let the paste brown just a bit. (Those bits in the roux are pieces of the breading from the steak fingers. They’ll be yummy in the gravy!)



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Pour in a couple of cups of milk, whisking together the whole time.



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Let the gravy cook for a few minutes, adding in more salt and pepper (taste as you go!) If it gets too thick/grainy looking, just splash in a little more milk.



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Steak fingers and gravy are yummy with mashed potatoes or biscuits, of course. But in the hot summertime, cold grapes are pretty much the perfect pairing. Enjoy this simple meal, guys! Kids and grownups love it.
Here’s the handy printable:


Recipe: Steak Fingers & Gravy

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Ingredients

  • 2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
  • 1 cup Flour
  • 1 teaspoon Seasoned Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne
  • 3 whole Eggs
  • 1 cup Milk
  • Canola Oil And Butter For Frying
  • 2 cups Milk (additional)
  • Salt And Pepper, to taste

Preparation Instructions

Combine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.
Season gravy with salt and pepper.
Serve steak fingers with gravy and a salad. Yum!
Read more:
Steak Fingers with Gravy

Sunday 1 July 2012

4th of July Dessert Recipes – Mixed Berry Pie

 

Down the road from our house grows the most epic blackberry patch on the planet.  And every summer around mid- August The Girl and I are down there picking big, fat, juicy blackberries about every third day or so.  It’s tricky though, because technically the blackberry patch belongs to the whole neighborhood, not just us.
But we are greedy berry thieves.  And usually we only have fight with our neighbors The Hillbillys and our other Neighbor Girly Girl about twice during the season for berry picking rights.
The Girl and I have even been know to wake up at the crack of dawn and run down there with our baskets in hand to pick.  Why?  Because there is nothing better in this world than a freezer full of glorious berries to last you all winter long.  Nothing.

Ingredients
2 cups blackberries
2 cups blueberries
2 cups raspberries
1/3 cup sugar
1/4 cup all- purpose flour
2 tablespoons unsalted butter, chopped into bits
1/2 teaspoon cinnamon
2 refrigerated pie crusts
1 egg

Directions
Pre-heat the oven to 375 degrees
Lay out 1 pie crust flat in the pie plate.  In a large mixing bowl combine berries, butter, flour, sugar, and cinnamon.  Pour into pie crust.  Roll out the second pie crust and using a small star shaped cookie cutter cut 7 stars from the crust.  Carefully place star cut-out pie crust over berry mixture and crimp the edges of both crusts together.  Brush with egg wash.  Bake at 375 degrees for 50 minutes or until the juices are bubbling.
Cool.  Slice. Serve with ice cream.

Read more:
4th of July Dessert Recipes – Mixed Berry Pie 

Mexican Dessert Recipes - Arroz con leche and Polvorones

Arroz con leche (rice pudding).
See all 30 photos
Arroz con leche (rice pudding).
Source: (c) C. Calhoun 2012. All rights reserved.

Arroz Con Leche (Mexican Rice Pudding)

I first learned about arroz con leche when I was studying Spanish in college. I subscribed to People magazine in Spanish just to get a little more practice and learn about Latin pop culture. I happened upon this recipe among its shiny pages with actors from various telenovelas, musical concerts and the secret lives of Latin celebrities.
My mom made a type of vanilla pudding with rice when I was growing up. Since my mom is very secretive about her recipes - she always has been - I had to figure out how to make arroz con leche with a flavor that you can only get from a homecooked meal that moms can make.
Over the years, I've made this recipe countless times, sharing with friends and family alike. I make it any time I have a sweets craving. Those cravings can happen any time of year, so even when it's hot out, you can refrigerate this rice recipe and serve it cold.
© C. Calhoun 2012. All rights reserved.

Cook Time

Prep time:
Cook time:
Ready in:
Yields: About 6 servings

Ingredients

  • 2 cups water
  • 1 cup white rice, I used long grain Jasmine rice in my recipe but medium and short grain rice is great, too
  • 1 stick cinnamon, cut into pieces (this is optional)
  • 1 can (12 oz.) evaporated milk
  • 1 can (14 oz.) condensed milk
  • 1/2 cup raisins, (optional if you don't like raisins)
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. salt, I used sea salt in this recipe
  • 2 large eggs, lightly beaten
  • 1/2 tsp. cinnamon powder, enough to sprinkle on pudding before serving
Read more:
Mexican Dessert Recipes - Arroz con leche and Polvorones

Grandma's Potato Salad Recipe

  Grandma's Potato Salad RecipeGrandma's Potato Salad Recipe photo by Taste of Home Grandma's Potato Salad Recipe Rating 4
Our Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
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IngredientsGrandma's Potato Salad Recipe
  • Prep: 45 min. + cooling Cook: 15 min. + chilling
  • Yield: 24 Servings
45 15 60
  • 6 pounds medium red potatoes
  • Water
  • DRESSING:
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 cup white vinegar
  • 2 eggs
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 3/4 cup heavy whipping cream
  • 3/4 cup Miracle Whip
  • SALAD:
  • 1 small onion, finely chopped
  • 2 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 hard-cooked eggs, sliced
  • Paprika

Directions

  • Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
  • For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.
  • In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.
  • To serve, top with hard-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).
Read more:
Grandma's Potato Salad Recipe | Taste of Home Recipes