Tag: Home Cooking Classics
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.
BBQ Brisket Sandwich (Instant Pot)
BBQ Brisket Sandwich (Instant Pot)
Who doesn’t love a good bbq brisket sandwich? The only problem is that if you don’t have hours on end to smoke a brisket, then no sandwich. Using an Instant Pot will drastically cut down on that time; only 15 minutes per pound. To speed up the process even further, I recommend cubing the brisket. It’s going to be shredded anyway, so why not. I like to sear the brisket with the onions, garlic and seasoning before the pressure cooking process. Once done, I cook out all the liquid so none of the flavor goes to waste. I add in the bbq sauce the last couple of minutes. Before you know it, you’ll have the most tender and flavorful bbq brisket that would normally take 4-5 hours minimum. Plus everything is made in one pot; cutting back on the dishes.
Servings: 8
Equipment
- instant pot
Ingredients
- 4 lbs beef brisket flat trimmed of most the fat
- 1 medium white onion diced
- 6 garlic cloves minced
- 2 cups beef stock
- 2 tbsp liquid smoke
- 1 tbsp smoked paprika
- 2 tsp salt
- 2 tsp black pepper
- 1/2 cup bbq sauce
- 1 tbsp butter
- telera rolls or any type of hamburger buns
- sweet pickles
- French fried onions
Instructions
- Cut the brisket into cubes.
- Turn the Instant Pot setting to sauté on high for 20 minutes. Add in the brisket, onion, garlic, smoked paprika, salt, and pepper. Sauté for 20 minutes.
- Pour in the beef stock and liquid smoke. Turn on the pressure cooker setting on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Take off the cover. Turn on the sauté setting on high for 20 minutes. Cook down for 15 minutes until most of the liquid has evaporated.
- Pour in the bbq sauce and cook for the last 5 minutes. The brisket will be shredded.
- On a griddle, melt the butter over medium heat. Place the cut side of the roll down.
- Toast for a few minutes on each side until browned. Remove from the griddle.
- Top the bottom of the roll with a scoop of the bbq brisket. Top with french fried onions and sweet pickles.
The Best Coleslaw
The Best Coleslaw
While the origin of coleslaw can be traced back to the Netherlands in the 18th century, made with shredded cabbage and a vinaigrette; most Americans recognize it as mayonnaise-based. There are countless variations of coleslaw all over the U.S.; and for that matter, all over the world. In my opinion, I believe that this is one of the best versions I’ve made. It’s all pretty straightforward to make. If you want to save yourself time, you can buy bagged coleslaw mix and make the dressing yourself.
Servings: 4
Ingredients
- 3 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1/2 cup carrots peeled and finely julienned
- 1/2 cup white onion finely chopped
Dressing
- 1/2 cup mayonnaise
- 3 tbsp buttermilk
- 2 tbsp lemon juice
- 2 tbsp cider vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp celery seed
Instructions
- Mix together all of the dressing ingredients.
- Fold in the rest of the ingredients. Refrigerate for 2 hours before serving.
