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Chicken Fried Steak
Chicken Fried Steak
Chicken fried steak is one of my favorite things to eat for breakfast. I really only eat it maybe twice a year, since it’s about as unhealthy as it gets for you. With that being said, it is sure damn delicious. Some people make their chicken fried steak with country gravy; others use a sausage gravy. I prefer to use country gravy and not add to my future coronary.For choosing the right cut of beef to hammer down, I recommend using either sirloin tip or top round. Normally I’d buy a cube steak, which is a cheap cut of beef put through a tenderizing machine called a cuber, but they’re becoming harder to find these days. They key here is to hammer down the beef to a 1/4” thick or less. You want the beef to cook all the way through when frying it. If it was too thick, the breading would be cooked before the steak is done and the blood from the beef would make the crispy breading soggy.
Equipment
- food mallet
- whisk
Ingredients
- 8 oz sirloin tip or top round
- 1/2 cup flour divided
- 1 large egg beaten
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- vegetable oil for frying
Country Gravy
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup whole milk
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Using a food mallet, hammer down the beef to a 1/4” thick or less. Season both sides with salt and pepper.
- Season the flour with garlic powder and paprika. Dredge the beef in the flour, shaking off any excess.
- Dip the beef in the beaten egg on both sides.
- Dredge the beef back into the flour, shaking off any excess.
- Heat up an 1/8” of vegetable oil in a skillet over medium heat. Place the beef in the pan.
- Fry the beef for 4-5 minutes a side until golden brown and crispy. Remove from the pan.
- In the same pan over low heat, melt the butter. Whisk in 1 tbsp of flour and cook for 2 minutes.
- Pour in the milk and whisk. Season with salt and pepper. Cook for no more than a minute until the gravy thickens.
- Ladle the gravy over the chicken fried steak. Serve with fried eggs.
Croissant, Bagel, and English Muffin French Toast
Serve the French toast with a dusting of powdered sugar and maple syrup.
Alex’s Homemade Creole Seasoning
Alex’s Homemade Creole Seasoning
This is my personal recipe for my salt-free creole seasoning. I never really add salt to my spice mixes; mostly because if I want more of the spice flavor, it will increase the salt intake. Salt to me should be used separately. This creole seasoning is great on chicken, pork, beef, turkey, shrimp, and fish of all types. The main difference between creole and cajun seasoning is that Cajun is usually just paprika, cayenne, salt, pepper, and sometimes oregano. Creole seasoning will have garlic, onion, basil, and thyme in addition.
Equipment
- measuring spoon
- funnel
- 4 oz spice bottle
Ingredients
- 3 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp black pepper
- 1 tbsp white pepper
Instructions
- Mix all of the seasonings together and funnel into a 4oz spice shaker bottle.
Shrimp Burger
Shrimp Burger
Let’s make one thing clear: the shrimp burger is not mutant a crab cake. The shrimp burger happens to be indigenous to the Crystal Coast of North Carolina. This succulent sandwich consists of shrimp, green peppers, garlic, and shallots pulsed in a food processor, then mixed with an egg, breadcrumbs, lemon juice, and creole seasoning. The mixture is formed into patties, then fried in butter; topped on a toasted bun with lettuce, tomato and either tartar or remoulade sauce.
Servings: 4 burgers
Equipment
- food processor
Ingredients
- 2 shallots chopped
- 3 garlic cloves
- 1/2 small green pepper chopped
- 2 tsp creole seasoning
- 1/2 lemon juiced
- 1 lb peeled and deveined shrimp tails removed
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp butter
- brioche buns toasted
- butter lettuce
- tomato sliced
- remoulade sauce
Instructions
- In a food processor, pulse the green pepper, shallots, and garlic until they are finely chopped.
- Add in the shrimp and pulse a couple of times until they are coarsely chopped.
- Scrape out the shrimp mixture into a bowl. Mix in the egg, creole seasoning, lemon juice, and breadcrumbs. Form into 4 patties.
- Melt the butter onto a griddle or skillet over medium heat. Place the patties on the griddle and cook for 4-5 minutes a side.
- Toast the buns on the griddle.
Assembly
- Spread remoulade sauce on both sides of the bun.
- Place a shrimp burger on the bottom half of the bun.
- Top with a slice of tomato and butter lettuce.
