Chicken Fried Steak

4 cubed steaks, each about 5 oz each
1 1/2 cups vegetable oil

For the buttermilk marinade:

2 cups buttermilk

2 large eggs

3 tsp salt

For the breading:

1 cup flour

1/3 cup corn starch

1 1/2 tsp seasoned salt

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp black pepper

For the gravy:

3 Tbsp butter

3 Tbsp flour

3 Tbsp pan drippings

3 cloves garlic, minced

1/2 cup chicken broth

1 sprig of fresh thyme

1 tsp black pepper

3/4 tsp seasoned salt

1/4 tsp cayenne pepper

1 1/2 cups milk

3/4 cup half and half

Pat the steaks completely dry.  Combine the marinade ingredients in a large casserole dish.  Cover and marinate the steaks in the fridge for an hour or overnight.  The longer the better.

Combine the breading ingredients.  Coat each steak in dry mixture just before adding it to a hot skillet with 1/2 cup of vegetable oil.  Make sure the steaks do not touch if you fry multiple at one time.  Fry for about 4 minutes, until golden brown.  Use kitchen tongs to carefully check the bottom and flip.  

Remove the cooked steak and place it on a baking sheet.  Keep them warm in a 200 degree oven while you prepare the gravy.

Pour the pan drippings into a heat proof bowl.  Do not clean the pan.

Allow the black flecks to fall to the bottom and skim 3 Tbsp of clean oil off the top.  Set it aside.  

Melt butter in the pan over medium heat.  Whisk in the flour for 1 minute.  Add the oil drippings and minced garlic.  Cook for 1 minute.  Add chicken broth and seasonings.  Stir to combine.  

Add the milk and half and half.  Stir to combine and bring to a gentle boil whisking continuously.  Let it simmer and thicken until it reaches the desired consistency.  

Plate the steak, pour the gravy over it, and enjoy!

I like to serve this with mashed potatoes and green beans.

 

Glazed Asian Pork Ribs

What's better than sticky glazed Asian pork ribs?  I love their ooey gooeyness.  This recipe is fantastic served over jasmine rice and topped with sliced green onions and sesame seeds.  

6 bone-in country style pork ribs (6 - 8 oz each)

6 green onions, very finely chopped

6 garlic cloves, minced

1/2 cup soy sauce

1 tsp ginger

1/4 cup rice vinegar

1/3 cup brown sugar

1 1/2 Tbsp sesame oil

2 1/2 Tbsp Chili sauce

1/4 cup apple cider

3 Tbsp cornstarch

Grill the ribs over medium high heat for 5 - 7 minutes or until grill marks appear on all side.  Remove ribs.

For braising liquid, combine onions, garlic, soy sauce, ginger, vinegar, brown sugar, oil and chili sauce in a cast iron skillet.  Place pan on grill and cook uncovered 2 - 3 minutes or until simmering.  Stir often.  

Whisk cider and cornstarch in small bowl until smooth.  Stir into pan.  Cook and stir 1 - 2 minutes or until very thick and shiny.  Reduce heat to medium-low.

Place ribs in the pan.  Cover tightly with aluminum foil.  Place pan over low heat and cook, covered for 30 - 45 minutes or until ribs are tender.  Remove pan from grill.  

Increase heat to medium-high.  Remove ribs from pan and set them directly on the grid of the grill.  Grill covered for 4 - 5 minutes, basting occasionally with sauce.  Remove ribs from grill and serve them over rice with sauce, topped with sliced green onions and sesame seeds.  

 

Citrus Glazed Salmon Salad

 

Looking for a way to add more salmon to your diet?  This recipe is healthy and delicious.

Zest of 2 oranges

Juice from zested oranges

Juice of 1 lemon

4 1/2 Tbsp canola oil, divided 

3 Tbsp honey

3/4 tsp salt, divided

3 Tbsp white balsamic vinegar

1/2 Tbsp Dijon mustard

4 salmon filets (4 oz each)

1/2 tsp ground black pepper

2 romaine lettuce hearts, sliced

1 fresh orange peeled and segmented

1 medium avocado, diced

1/2 cup small red onion, thinly sliced or 1/2 cup sliced green onions

1/4 cup toasted macadamia nuts or honey roasted pecans coarsely chopped

For marinade, whisk zest, orange juice, lemon juice, 3 Tbsp of the oil, honey and 1/4 tsp of salt in a small bowl until blended.  Whisk together 2/3 cup of the marinade with the vinegar and mustard in another small bowl until blended.  Set aside for dressing.  

Place salmon and remaining marinade in large resealable plastic bag.  Seal and marinate in the refrigerator for 45 minutes.  

Remove salmon from the marinade.  Pour marinade into a small bowl.  Season salmon with remaining 1/2 tsp salt and pepper.  Preheat broiler.  Add remaining oil to a large cast iron skillet.  Cook salmon over medium high heat on your stovetop for 4 minutes, turning once.  Remove from the heat.  

For the glaze, microwave the marinade uncovered on high for 3 - 5 minutes or until very thick.  Brush the salmon with the glaze.  

Place the pan in the broiler 2 - 4 " from the heating element.  Broil 2 - 3 minutes or until glaze is caramelized.  Remove from the oven and let cool for a few minutes.  Combine the Romain, orange slices, avocado, onions and nuts.  Top with salmon and drizzle with dressing.  

Red Wine Braised Short Ribs

This is comfort food for sure.  Looking for a dish that will bring everyone to the table and leave feeling totally satisfied?  This is it!

5 lbs bone-in beef short ribs, cut into 2" pieces

Kosher salt and freshly ground black pepper

3 Tbsp vegetable oil

3 medium onions, chopped

3 medium carrots, peeled and chopped

2 celery stalks, chopped

3 Tbsp flour

1 Tbsp tomato paste

1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)

10 sprigs flat-leaf parsley

8 springs thyme

4 sprigs oregano

2 sprigs rosemary

2 bay leaves

1 head of garlic, halved crosswise

4 cups beef stock

Preheat oven to 350 degrees.

Season short ribs with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat.

Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.  

Transfer short ribs to a plate.

Pour off all but 3 Tbsp drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.  

Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2 - 3 minutes.  

Stir in wine, then add short ribs with any accumulated juices.  

Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.  

Add all herbs to pot along with garlic.  

Stir in stock.  Bring to a boil, cover, and transfer to oven.  

Cook until short ribs are tender, 2 - 2 1/2 hours.  

Transfer short ribs to a platter.  

Strain sauce from pot into a measuring cup.  

Spoon fat from surface of sauce and discard. 

Season with salt and pepper to taste. 

Serve in shallow bowls over mashed potatoes with sauce spooned over.  

French Onion Dip

I do love a good French onion dip!  This recipe is tried and true.  Enjoy!

2 cups sour cream

1/2 cup of your favorite mayo

2 Tbsp dried chopped onion

2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt

2 Tbsp finely chopped fresh parsley or 1 tsp dried parsley

Place sour cream and mayo in a small bowl.  Mix well.

Add dried onion, onion powder, garlic powder, salt and parsley.  

Mix together very well.

Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften.  

Store in the refrigerator for 5 - 7 days.

 

Garlic Butter Prime Ribeye Roast

This is as gourmet as home-cooking can get.  This roast is absolutely delicious and is sure to impress any guest.  It takes some planning and prep to prepare, but it's well worth it!

1 cup butter, softened

7 cloves garlic, minced

2 Tbsp fresh rosemary, finely chopped

2 Tbsp fresh thyme, finely chopped

1 Tbsp salt

1/2 Tbsp pepper

5 lbs boneless ribeye roast, trimmed

2 Tbsp flour

2 cups beef stock

Set your roast out 30 minutes ahead of your prep time.

Pat dry with paper towel.

Preheat your oven to 500 degrees.

Combine the garlic, butter, rosemary, thyme, salt, and pepper in a bowl until fully mixed into a compound butter.

Rub the compound butter over the entire rib roast.

Set the roast on a roasting tray with a rack.

Bake the roast for 5 minutes per pound of meat.

Turn off the heat and leave the roast in the oven to sit for 2 hours.

After 2 hours, remove the roast from the oven and the pan and set it aside.

Pour the pan drippings in the roasting tray into a saucepan over medium heat on the stovetop.  

Add the flour into the drippings and whisk until there are no lumps.

Add in the beef stock, constantly stirring and bringing the sauce to a boil.

Remove the sauce from the heat and strain it into a gravy dish. 

Cut the prime rib into 3/4" slices.

Serve with mashed potatoes and green beans, if desired.