"It IS all about the TASTE"
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  • Texas Style Chicken Fried Steak

    CountryFriedSteak

    Being raised in Texas, and living in New York can be quite the challange for my taste buds, while I get to experience a whole world of flavor and taste sensations, I do get the cravings for the more simple fare of my youth. One all time favorite is Chicken Fried Steak with cream (sawmill) gravy, mashed potatoes and biscuits.

    From WikiPedia:

    Chicken fried steak (also known as pan-fried steak, CFS or country fried steak) is a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern cuisine. The dish gets its name from the fact that the steak is cooked in oil that has already been used to fry chicken. Country fried steak is different in that it can be cooked with any kind of oil.

    Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-Latin American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.

    Now these folks talk about a tenderized cube steak, and given my tenancy to to avoid any processing I do not do myself, we’ll look at this from a different point of view.

    Let start with a chuck roast or round roast and cut slices with the grain to ~1/2 inch thick. Then get absolutely medieval with a meat tenderizer or the back of your chef’s knife until the slices are ~1/4″ thick and limp as a wet noodle, or until your arms give out.

    Now we have our tenderized steak, we can cook.
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  • Quick Quiche

    It has been a week. Not one I really will remember fondly. At least the pager has stopped it’s serial buzzing, and I can concentrate on something other than not throwing it through the closest concrete wall. Time for food, but given the recent set of medical stupidity one must go a bit lighter. So maybe eggs, but sunny-side up, over easy, scrambled, just is NOT going to do it for me.

    I WANT TASTE!. I WANT TEXTURE! I WANT SAVORY…. So a quiche, but one with real bacon, real veggies, and lots of cheese and eggs..

    Now as per quiches, they have a reputation as a fancy French entree, and for being rather persnickety to prepare, but quiches are actually very easy to make. With a little science, some good chemistry, a proper ratio and a bit of technique, quiches can be a very good selection for breakfast, lunch, dinner, or a late night snack.

    There are some things key to good quichery :

    1. Flaky Crust
    2. First of all, the pie crust must be tender and flaky. A good tart crust, works well.

    3. A tasty Filling
    4. The filling must have some kind of structure so the pie will hold together when sliced. As the eggs cook, they set, forming a custard. A basic quiche recipe using the proportions of one cup of dairy with 3-4 eggs will work. Any other add ins, (bacon, sausage, mushrooms, onions, etc) need to be fully cooked and cooled, BEFORE adding to the filling.

    5. Proper Baking
    6. Following baking times and temperatures are KEY to a quiche that is cooked but not rubbery. I.E. The center is set and the outside edge is golden brown.

    You can fill your quiches with just about anything; they’re wonderful refrigerator Velcro. Leftover bacon, cooked chicken, ham, cooked vegetables, bits of cheese transform into a “slice of heaven”

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  • Banana Bread

    bbread

    Things are crazed with projects running in every direction, I have little time to cook, but have found server slices of banana bread do wonders to slake my hunger.

    I have a whole bunch of banana’s that are just too ripe for anything but Banana Bread or banana malts. But let’s try to do this with a bit of style. Walnuts, raisins, maybe some grated carrot, and a tot of good bourbon..

    Background

    Banana bread (also called Banana nut bread) is a type of bread that contains mashed yellow bananas. Banana bread is usually a quick bread, a sweet, cake-like bread which typically uses baking soda as the leavening agent instead of yeast; however there are some banana bread recipes that are traditional style yeast breads.

    Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. The origin of the first banana bread recipe is unknown. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity. The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of bread that added fruits and nuts.

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  • Fat Tuesday – Grilled Steak Salad

    I’ve been heavily engaged in client projects, bad wolf projects, home projects, and adjusting to some interesting twists of life, as such I’ve been quite busy and have not been inspired to post for a bit. I hope this will break the dry spell.

    Thinking reasonably healthy, and thinking light, fast and tasty. Flank steak marinated in an Asian style, either grilled or woked, and tossed with a good Caesar base salad. Not the usual over the top rogue chef style, but it is tasty

    Tender Romaine lettuce heads split and charred on the grill, then drizzled with a Caesar style dressing, and maybe garnished with croutons and shaved Parmesan.

    With the grilled steak a perfect light lunch.
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  • Fat Tuesday – Sandwich Construction Theory

    pcs

    Again the loyal critics had noticed that I have not defined a subject before it’s use. In this case, the Sandwich, and it’s construction…

    In theory A sandwich is a food item, typically consisting of two or more slices of bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savory spreads. The bread can be used as it is, or it can be coated with any condiments to enhance flavor and texture. They are widely sold in restaurants and cafes.

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  • Chicken Salad Sandwich

    It is officially as hot as the hinges on the gate of hell, so for the duration food will come in two serving temperatures, cold and frozen…

    I’m also very beefed out… So beefed out, I’d refuse a steak. (Yes, I know this is like kicking Marlyn Monroe out of bed..)

    But I’m also veggied out as well, (This is like kicking Phylis Dyllar, out of bed…), so what does this leave…

    Chicken, chicken with a bit of smoke from the stove top smoker, and add some Indian spices a fresh blender mayonnaise, some finely chopped veggies, and serve on a nice ciabatta ..

    Background
    Chicken salad is any salad that comprises chicken as a main ingredient. In Europe and Asia this may be complemented by any number of dressings, or indeed no dressing at all and the salad constituent can vary from traditional leaves and vegetables, pastas, cous cous to noodles or rice.

    In the US it refers to a salad consisting primarily of chopped chicken meat and a fat-based binder such as mayonnaise or salad dressing. Like tuna salad, it is served as a creamy spread, and it is often used for sandwiches. Typically it is made with leftover or canned chicken in the United States.

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