Day 46
My grandparents on my mother’s side, I called Nanny and
Papa. Although Papa died well over ten years ago, Nanny is still alive and
kicking, surely as feisty as ever. I haven’t seen her in a few years, actually,
but I am as certain as I can be that she still fries most of her food and she
probably still curses and smokes with reckless abandon.
Albeit disconcerting at
her ripe old age, it’s also endearing in some ways I can’t quite explain.
Copyright, Doug Kapustin Photography, 2013 |
Whenever I’d visit Nanny and Papa as a child, I would
eagerly anticipate the next meal. They were both outstanding cooks in a very
basic, Southern Country sort of way.
One of the most memorable meals we enjoyed at their table was country-fried
steak. Sometimes, it was served with mashed potatoes or fried potatoes and
onions. At other times though, they would make salted grits seasoned with black
pepper. The simplicity of the fried steak and grits or potatoes was so
comforting. Sliced tomatoes, string beans, broccoli, and biscuits were the
usual sides.
For today’s blog recipe, I decided to revisit grits. Months
ago, I shared a recipe that was easy and delicious, but this time, I’m going to
recommend the quick cooking grits for a fast and easy weeknight alternative. So
many people lament over their busy evenings during which they have no time for
quality home-cooked meals. Preparing something like country-fried steak and
quick cooking grits is a way to combine a slightly more complicated meat prep
with a delectable and fast side. If, of course, you’d rather make the slow
cooking grits, please refer back to Day 7 of my blog.
Enjoy!
Spicy Cheddar Grits
Ingredients:
2 cups chicken broth
1 cup half and half
1 cup “Quick-5 Minute” grits
½ tsp. salt
3 cups grated sharp cheddar
½ tsp. crushed red pepper
½ tsp. hot sauce
Directions:
Bring broth, crushed red pepper, and half and half to a
boil. Slowly stir grits and salt into boiling broth mixture. Reduce heat to
medium-low; cover. Cook four minutes or until thickened, stirring occasionally.
During last minute, add cheddar cheese and hot sauce, and stir. Remove from
heat. Serve immediately with country-fried steak.
Country-Fried Steak
Ingredients:
8 cube steaks
4 eggs, beaten
2 tbs. heavy cream
2 cups self-rising flour
1 tbs. sea salt
1 tbs. black pepper
1 tbs. garlic powder
1 tbs. onion powder
2 tsp. paprika
1½ cups canola oil
Directions:
In a deep skillet, pour 1½ cups of canola oil, and heat on
medium-high. When a drop of water dances on the oil, it is ready for the
steaks.
In a large bowl, mix eggs and heavy cream. In another large
bowl, combine flour, salt, pepper, garlic powder, onion powder, and paprika.
Dip each steak in the egg mixture to coat on each side, then dredge in the
flour mixture.
Place each steak in the hot oil, being sure not to crowd
them. Cook 3-5 minutes on each side, depending on thickness. When steak no
longer runs pink and when the crust is thick and crispy in appearance, the
steaks are done. Place on paper towels to drain. Serve immediately.
No comments:
Post a Comment