Dinner For Two: Chicken Fried Steak. Welcome to the new Dinner For Two series here on Dessert For Two!
I receive frequent emails asking for dinner recipes scaled down to serve two people, and after mulling it over, I have decided to do it. My current plans are to share dinner recipes once a month. So, those of you that just come here for the butter-flour-sugar party won’t be too disturbed. The dinner recipes will be my favorite Southern dinners. There will be lots of buttermilk, cream and fried stuff. I want to begin the series with my all time favorite Southern meal: Chicken fried steak with brown gravy and mashed potatoes.
For two servings of chicken fried steak, I choose two cube steaks that weigh no more than 1/2 a pound total. After the steaks fry, I drain off most of the fat from the pan and make a small batch of brown gravy. Behold: bubbling brown gravy. Since you’re making a pan of gravy, I highly suggest you make mashed potatoes on the side. Don’t forget the iced tea! Dinner For Two: Chicken Fried Steak Ingredients. Quick Chicken and Gravy — Our Life In The Kitchen. It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout.
A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Cheeseburger Slider Steamed Buns. Did you know that true sliders are steamed and not grilled?
That's what makes them so juicy and delicious. They are placed on a bed of sauteing onions, and the steam from the onions cooks the burgers. This made me think - why not steam the burger right inside the bun? Why not incorporate Asian style steamed buns into this process, cooking the bread AND the meat at the same time? Well ask no further! The first rise is a batter of a packet of yeast mixed with equal parts water and flour. The next step involves adding more water, oil, sugar, and flour. While the dough rose, I caramelized the onions.
This was the moment I realized that I might be on to something good with this recipe. Pizza Braid. Best Steak Marinade in Existence Recipe. Fried Dr Pepper Ribs. Then one day, last Wednesday to be exact, I had dinner at this fantastic restaurant while traveling on business and lo and behold on the menu were Dr.
Pepper ribs. Fried Dr. Pepper ribs at that. Well since my per diem was covering the expense, I proceeded to investigate this savory culinary cousin of the 7 Up pound cake, and Rice Crispy Treats. I trust that you can guess how my story ends considering the title of this recipe. This recipe is my attempt to recreate the magic and damn it, I nailed it. For the ribs and rub 2 full racks pork spare or baby back ribs, silver skin removed4 tablespoons smoked paprika1 tablespoon garlic powder1/2 teaspoon cayenne1 tablespoon ground cumin1 tablespoon coriander1 tablespoon herbs de provance2 tablespoon kosher salt1 tablespoon fresh ground black pepper1 tablespoon turbinado sugar (substitute brown sugar)1 can of Dr Pepper2 cups peanut oil.
How to Make a Hamburger. Mac and Cheese. Homemade Pork Buns! « I made that! Dear Pork, We meet again.
This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having thoughts like “I just can’t keep eating meat”. Then I bought a groupon for Barnes and Noble. Dammit, I blame it on them. First I marinated you in a magical sauce with all kinds of delicousness: five spice powder, hoisin sauce, honey, soy sauce and much more. Then I laid you on a rack to go in the oven. Buttermilk Fried Chicken. Crepes of Wrath. Stuffed Chicken Leg. How to Make Proper Barbecue Chicken. There's a lot of misconception when it comes to "barbecue.
" The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results.
Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. (makes 2 cups)