Posts Tagged ‘Steak’
In my last post I alluded to my new position.I wanted bring you up to date with my current status. I am currently in Grand Rapids Michigan. I am living on-site and ( doing what I do) creating/implementing first rate dining services programs. I do return to my house in Detroit weekly.
For the last 2 weeks I have enjoyed the Downtown Blues Festival in Grand Rapids Little Ed was the first week and Duke Robilard appeared last week. This week it was Janiva Magness.
Last week we had our first Al Fresco Dining event and it went very well. We had literally twice our usual number participants joined us.We will be doing this weekly as long as the weather allows. Our resident love what we are doing!! We have a wonderful Chef Manager who has a great relationship with our residents.
I am taking a day off but wanted to stay in touch
Michigan has great small cities. Lansing, Ann Arbor, Flint and Grand Rapids each host an variety of cultural events.
My favorite meals lately has been steak with grilled romaine lettuce. I top the lettuce with an herb vinaigrette ( herbs from my garden) and Maytag Blue Cheese, as well as marinating the steak in fresh herbs from my garden. I am fortunate to have a butcher shop in my neighborhood and they will cut steaks to my specifications. I prefer to have my steaks cut to about 2 # and grill/roast when cooking.
The Romaine lettuce I drizzle with the vinaigrette after I have topped it with the cheese and slice the steak thin.
The results are spectacular!!!
Many years ago, as a young man, I lived for a time in Ft. Worth Texas. My main motivation for this move was, on the surface, a college education. Deep down I always knew I just wanted to move out of my parents house and be independent. Not that there was anything wrong at my parents house. Sure I had my share of teenage misadventures but in spite of that I managed to graduate, so in the fall of 1977 off I went to Texas. During my years in the south my friends took satisfaction in showing me what Texas was really like (Bigger and better comes to mind). This extended to the food. Biscuits and gravy for breakfast, BBQ for lunch, Tex-Mex for supper became the standards. And then there was Chicken Fried Steak. Chicken Fried Steak not just from anywhere but from Massey’s. Massey’s had the best! Steak breaded and fried to a golden brown served with a some freshly mashed potatoes and topped with a peppery cream gravy, boy I’ll tell you there was nothing like it!
Although the ownership has changed hands Massey’s is still in operation just as it has been for the last 50+ years. They still serve Chicken Fried Steak, Fried Catfish, and an array of Texas favorite and you can be sure no one goes home hungry so if you find yourself in Fort Worth you should check it out! It’s worth the stop.
I have had and made Chicken Fried Steak several times since I moved from Ft. Worth although up here in Michigan they call it Country Fried Steak and serve it with brown gravy (I had one women who became furious when I tried to serve it to her with cream gravy). I still prefer Chicken Fried Steak.
Chicken Fried Steak
2x 4 oz portions of Cube steak
1/4 cup of milk
1/2 cup all purpose flour
1/2 teaspoon of salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 cup vegetable oil or shortening
Mix the salt pepper and paprika together and sprinkle on both sides of each cube steak.
Blend together the egg and milk well.
Dip each cube steak first in flour, then in egg, and finally again in flour. Set aside.
Heat oil (or shortening) to a medium high heat.
Pan fry Cube steak in hot oil until golden brown and crusty on the bottom. Turn each steak and fry the other side until done.
Remove all but 2 tablespoon of oil from the pan and bring to a medium heat.
Sprinkle in 3 tablespoon flour and stir/cook for1 1/2 minutes. Do not burn!
Slowly pour in 1 1/2 cups of milk (whole) and stir until thickened.
Season with salt and freshly cracked Black Pepper.
Serve over your steak and potatoes.
Chicken Fried Steak comes with a cream gravy not a brown gravy.
When you bread your steak keep 1 hand dry. If both hands are wet the breading will stick to your hand ad will come off.
These days most versions of Chicken Fried Steak are deep fried for the convenience of the cook. Do not take this shortcut. Your product will suffer.
The amount of oil or shortening you use is proportionate to the pan you are cooking in. The oil should be about a 1/2 inch deep.
Use whole milk in your gravy. If you use a lower fat product you take the chance that your gravy will break.