I made Eggs Benedict. Now, I'm not much of a cook, never have been. I can make a few things that are flat out phenomenal because I've made them so often it's rote. Chicken fried steak with milk gravy? I learned from a Texan and have that shit on point. Burritos? A very nice Mexican woman taught me her families tortilla recipe and I have it on lock down. Gumbo and jambalaya? The same Texan girl that taught me how to make chicken fried steak was once engaged to a Cajun man whose mama taught her all the trade secrets to Cajun and Creole cooking which she gladly showed me. (Mostly, Cajuns don't use tomatoes so much, and now you know the main difference between Cajun Gumbo and Creole jambalaya.)
@lysyn , I have lived in the South and still can't cook good southern (which isn't a bad thing since it's calorie-laden stuff and I gain weight easily). All the same, would you please post your recipes for the stuff above? I really want to at least have the option to try to cook chicken fried steak and gumbo and jambalaya once a year.
Chicken fried steak is messy, and I go by feel, I don't actually measure shit but I looked until I found a recipe that said to me "that sounds about right" and I will copy paste it here but add or subtract a couple minor differences
Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika-------------------> never tried it with paprika personally
1/4 teaspoon cayenne pepper----------> or cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt-------------------------------> kosher smosher, use what you want.
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving
For the steak: Begin with setting up an assembly line of dishes. Mix the milk (---I've never done this, I've always just used beaten eggs---) with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
---Nope.--- my way vvv
Dip meat in beaten egg mix then dunk in the flour then set aside, keep doing that until you're all out of cube steak. You can also sprinkle more flour mix on the cooking meat if you like it extra breading.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. It should not brown right away, if it does, the fire is too hot. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. (---You'll also be able to feel the texture of the meat going from raw to cooked when you stab it with your fork so you'll know by feel it's cooked through---) Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
--- I never use anything I can't use metal implements in, so cast iron or stainless steel is my preference for skillets, just sayin' and I also just use a fork. Why use a whisk? Also I never add back grease, I just don't pour all of it out. But you don't need much! (The first time I did this, I used all the grease and used so much flour and milk to counteract it I had enough gravy to last a fucking year.)---
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a
fork, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking (forking? Sounds wrong.) constantly. Add the seasoned salt and black pepper to taste and cook, mixing, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
2011 Ree Drummond, All Rights Reserved
Touched up by yours truly.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe.html?oc=linkback