Chicken Fried Steak
- 4 (1/2 pound) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
- 2 cloves garlic, minced
- 3 cups vegetable shortening for deep frying
- 1/4 cup all-purpose flour
- 4 cups milk
- kosher salt and ground black pepper to taste
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
2/3 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste
Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
Cheesy Baked Fish
1lb Fish Fillets (Ment for smaller size fillets under 8oz)
1/2 Cup Unseasoned Breadcrumbs
1/4 Grated Parmeson Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1 Tablespoon Butter
1/2 Cup Grated Sharp Chedder Cheese
Pre Heat oven to 400F
Add Salt to Milk in small bowl and mix
Mix Breadcrumbs and Parmesan Cheese in another bowl
Dip Fish fillets in Milk then coat with Breadcrumb and cheese mixture
Place a slice of butter on top of each piece of fish
Drop Chedder Cheese on the Fish
Bake for 15 minutes or until done
My favorite Christmas Eve dish!
This is the way my Great Grandmother made it. So simple to make! Even if you do not like anchovies you will love this!
1# - Uncooked Spaghetti
4 - 2oz cans of Anchovies in Olive Oil
2 - Cloves of Garlic
Start Water for Spaghetti.
Open all for cans of anchovies enough to drain Olive Oil into a small Gravy Pot.
Peal and slice garlic into 1/4s and add to Olive Oil
Under low heat until Garlic is nicely browned.
Remove Garlic and discard.
Add anchovies and constantly stir until hot oil breaks them down in very small pieces.
Turn off heat.
Continue with spaghetti until done and remove 1 1/2 cups of water from Spaghetti and add to anchovies and oil mixture.
Reserve another cup of water and set back.
Drain DO NOT RINSE spaghetti.
Return Spaghetti to Pot it was cooked in and add Anchovy mixture and stir in.
Cover tightly and allow to rest 30 minutes (should be almost soupy)
Spaghetti should absorb all of the liquid and swell. Add more reserved pasta water if needed.
This is best after resting over night but who can wait that long?
Serve with lots of Shake Cheese and maybe a bit of red pepper flakes!
Grandma's Rice Pudding
1 1/2 Cups of Cooked Rice
1/4 Cup of Rasins
1 1/2 Cups of Milk
1/2 Cup of Sugar
1 teaspoon of Nutmeg
Place rice and raisins in a greased 1-qt. casserole. In a mixing bowl, beat the eggs, milk, sugar and nutmeg; pour over rice. Bake, uncovered, at 375° for 45 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Yield: 4-6 servings.
Fillet fish and leave skin on. Fillets may be cut in half for smaller smoker racks.
4 Cups of Dark Brown Sugar
1 Cup of Non-Iodized Salt
10 - 15 Cloves of Garlic
*This amount should handle Eight 4-5 pound Steelhead adjust as needed.
Rub a generous amount of dry Brine to the flesh side of the Fillets. Lay them Skin Side Down in a large Glass or Plastic Container. You may stack them on top of each other. Cover and refrigerate 6 to 8 hours. For smaller fish such as stocked trout reduce time to 4 hours.
THIS IS THE MOST IMPORTANT STEP!
Rince Brine of of fillets with cold water rubbing gently. Pat dry with paper towels and place on your smoker racks in a coold place, room temerature or cooler. Allow to dry for 4 to 6 hours. They will form a skin on the meat side. A small fan may help.
Smoke Em Up!
Use smoke through out whole process. Dampers wide open and small bowl of water NOT OVER HEAT SOURCE.
Preheat Smoker for at least 15 minutes to 110F
Smoke for 1 hour.
Raise Temperature to 120F
Smoke 1 Hour
Raise Temperature to 130F
Smoke 1 Hour
Raise Temperature to 140F
Smoke 1 Hour
Rasie Temperature to 150F
Smoke 1 hour
Raise Temperature to 160F
Smoke 1 Hour
Internal Temp Should be at least 125F in the thickest part of the fillet.
Remove from Smoker and allow to cool. Wipe off any oils Seal up and store. I usually vaccume seal and freeze what will not be consumed over the next few days.
1 Cup Flour, all-purpose, unbleached
1 Cup Cornmeal, self-rising
6 Tbl Sugar
1 tsp Baking Powder
1/2 tsp Salt
1 Cup Half and Half
1/3 Cup Melted Butter (or oil)
1 Large Egg, slightly beaten
Preheat oven to 400f
Grease and 8 x 8 baking pan or cast iron skillet with vegitable shortening, bacon grease or a non-stick cooking spray.
Sift Flour, Cornmeal, Sugar, Baking Powder and Salt into a Mixing Bowl.
Form a well in the mixture and add milk, butter and egg.
Stir until just combined. DO NOT OVERWORK BATTER!
Bake until Goldon Brown or until a toothpick inserted in the center comes out clean. (APX 12 - 15 minutes depending on oven)
This is a favorite around my house. Quick, Easy and Tasty!
Chicken Sections of the Same Type
Preheat Oven to 400 f. While oven is heating coat a baking pan with cooking spray. Lightly coat both sides of the Chicken with Lawrey's. *ONLY 1 Side for Wings* Arrange chicken on pan so that it is not touching.
Bake at 400 f for the following:
- Wings 45 minuts
- Legs 50 Minutes
- Leg and Thigh Quarters 60 minutes
When done remove from oven, cover with foil and then a Towel and allow to rest for at least 15 minutes.