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| Chicken-Fried Steak Strips |
| Tuesday, March 07, 2006 |
Well, Lenny loved everything I made last night, but his favorite was the Chicken-Fried Steak Strips.
Ingredients
1lb. grill steak (like a London Broil cut, something that will cut into nice strips)
Worcestershire
Goya Adobo (or salt, pepper and cumin)
Cornmeal
Flour
2 Eggs
Frying oil (not olive oil!)
Procedure
1. Marinate steak in Worcestershire and Goya Adobo (especially if the steak says it's specifically for marinading) for a few hours.
2. Cut steak into thin strips.
3. Dredge the strips in beaten eggs with a little salt, pepper and cumin (or Goya Adobo).
4. Dredge the egg-coated strips in a mix of cornmeal, flour and Goya Adobo (plus some dried herbs, like cilantro, if you'd like; make the cornmeal/flour mixture 1 to 1).
5. Fry until crispy.
6. Eat!
Alternate Serving Suggestions
>Serve in a sandwich with cooked onions, tomato and lettuce or anything else you'd like.
>Create dipping sauces and use as a appetizer plate at a party.
>Add mashed potatoes, corn, biscuits and gravy for a typical Southern meal.
>Serve with eggs and hash browns for a twist on the steak and eggs breakfast.
I find that the steak strips work better than an entire steak: the strips are more manageable, fry quicker without the worry that the center isn't fully cooked, they have the advantage of being easy to eat without cutting, the crust stays on better, and it's a little more elegant. They're like steak nuggets! |
posted by Starry Saltwater Rose @ 10:03 AM  |
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| From the Formica Top: Mini Iron Chef - Angus Beef Marinating Steak |
| Monday, March 06, 2006 |
From the Formica Top #1
What's been going on around my kitchen lately
Mini Iron Chef - Angus Beef Marinating Steak
So, to test myself, I have decided to take a piece of Angus beef marinating steak we bought at the grocery store (weighing in at 1.92 lbs) and create four almost tapas like dishes with it for dinner tonight. I am not sticking to the 1 hour time limit at all. I got this crackpot idea at 11:30pm last night, so I started prep work. A little manic? Perhaps...or maybe I just wasn't sleepy after that nap at a quarter to six at night.
So, this is the menu, and I'll let you know how it goes...
Steak Sandwich with caramelized onions, scallion mayonaise and melted taco-blend cheeses
(steak marinaded in onions, garlic, Worcestershire sauce, Goya Sazon with cilantro and annato, Goya Recaito and extra virgin olive oil)
Chicken-Fried Steak Strips with barbecue dipping sauce
(batter made from flour, cornmeal and herbs; steak marinaded in Worcestershire sauce and Goya Adobo with cumin)
Steak Bruschetta with prosciutto, melted mozzarella, tomato and garlic-herb butter
(steak marinaded in red wine vinegar, Italian seasoning, lots of garlic and extra virgin olive oil)
Steak Pepper Potato Layer with beef gravy and orange zest
(steak marinaded in Worcestershire sauce, juice of one orange and Goya Adobo with cumin)
I think Lenny's pretty damn lucky... |
| posted by Starry Saltwater Rose @ 9:44 AM |
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| Judy's Macaroni Salad |
| Thursday, March 02, 2006 |
Lenny's sister gave me this recipe and he eats it all in one day.
Ingredients
Package of crab meat (the fake stuff's okay)
Can of sweet peas
About 3/4 of a box os elbow macaroni
Miracle Whip
Milk
Salt
Pepper
Procedure
1. Boil the macaroni. If you don't know how to do this, this site might be a little advanced for you.
2. Chop up the crab meat, toss it in a medium bowl.
3. Add the macaroni and as much Miracle Whip (or mayonaise, if you prefer) as you want. Add a little milk to make it creamy.
4. Put in the peas last, because if you don't, they get all mushy.
5. Sprinkle in some salt and pepper. Serve chilled.
This goes really well with Jim's Sweet and Sour Meatballs. I promise to post it soon, because they're really awesome and can be adapted for you non-beef eaters. |
| posted by Starry Saltwater Rose @ 4:42 PM |
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| Welcome to Rose's Kitchen! |
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I've been cooking since I was ten years old. I started with Old El Paso Taco Kits and Bisquick Biscuits. I moved up to pizza and bread, brownies and cookies. In college, I cooked for my friends, as a happy alternative to the dining hall food, in my first apartment. Now I cook for my friends and my fiance. I jump at any opportunity to show off my grub.
I love cooking and creating foods that make people happy. I truly believe that sitting around a warm kitchen, with drinks, good food and great company is better than any club, any night of the week.
Here I'll be posting, for the benefit of my family, friends and other foodies, my favorite recipes--some are altered recipes from several sources (The Fannie Farmer Cookbook and Foodnetwork.com, for example), some are family recipes from my and my fiance's families, and some I just made up and put together myself.
Enjoy and happy eating! |
| posted by Starry Saltwater Rose @ 4:26 PM |
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