Tag Archives: lodge

Buttermilk Chicken Fried Steak

Yes m’am!  This IS one of the mainstays in Southern cooking.  It’s tender, crunchy and flavorful, all in a cut of inexpensive ‘steak’.  Excellent!

Now my seasoning here isnt ‘exact’ like I usually write out.  That is because real fried chicken flavor should be your own thing.  Go ahead and dress this your own, but keep in mind that a HEAVY dose of each spice does wonders.. Yum!!!

The Starting Lineup

  • 4 cuts of tenderized cube steak
  • 2 cups All Purpose flour
  • 1 qt Buttermilk
  • 2 large eggs, beaten
  • Cajun Creole seasoning
  • Cayenne Pepper 
  • Season salt
  • Kosher salt & Pepper
  • 1/4 Vege or Canola oil
  • 1/4 cup lard *you can just use 1/2 cup of available oil instead  Place your tenderized, cube steaks into a shallow dish and coat each side with a heavy dose of Cajun seasoning.  Pour in 1 cup of buttermilk and allow to marinate for 2 hours-plus in your refrigerator.   

After your preferred marinating time is up, place the buttermilk marinated dish on the counter to allow the steak to get to temp, while getting your fryin’ oil and seasonings ready!!

In a large, heavy-duty pan (Lodge cast iron for me), get your oil/lard heated to medium temperature.

Meanwhile, lay out three separate dishes. 1. Egg mixture 2. Flour mixture 3. A clean dish ;).

  • Whisk your 2 egg dish with 1 cup of buttermilk.
  • Combine your flour with equal amounts of pepper, cayenne and seasoned salt.  Add a dash of Kosher salt.
  • The extra dish is clean (for now) for your egg/flour dredged cutlets.

Each cubed steak will be coated in the egg mix, then flour,…egg again,…flour again and laid into the clean dish until ready to fry.  With this, your CFS will have a great, flavorful coating!

      

Once all are dipped, dredged and done again, add one by one to the heated oil.  Cook each side for about 3 minutes (until browned) and transfer to a paper towel lined plate.

 When all your Chicken Fried Steaks have finished frying, drain the cutlets and excess oil onto a paper towel lined plate.  Tranfer to oven to keep warm.

Add your CFS, with a large side of gravy, potatoes and crisp veggies to your ‘platter’ and enjoy!!! *we like ours served with homemade gravy, potatoes and a side veggie! :))).

Southern comfort at its best!!

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Texas Tamale Pie

This is good…real good!  Homemade cornbread, meat, cheese and spice!  What’s not to like?  If you’re real crafty, it can all be made in one pan..but I used two and was just fine.

I also used canned enchilada sauce.  In my home that’s almost sacrilegious, but with the homemade cornbread and other goodies no one can tell..Promise!  Your secret’s safe with me!

The Starting Lineup

Meat

  • 1 lb ground beef
  • 1 tsp cumin
  • 2 tsp chili powder
  • Kosher Salt & Pepper, to taste

Cornbread

  • 1/2 cup cornmeal
  • 2/3 cup flour 
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/4 tsp kosher salt
  • 3 Tbsp vege oil
  • 1/3 cup milk
  • 1 egg
  • 1 bag/can corn (14oz roughly, I use frozen, thawed OR not)
  • 1 can green Chilis, 4.5oz

Finishings

  • 2 cups shredded cheese (I prefer Jack variety, melts great)
  • 1 1/3 cups enchilada sauce

Toppings

  • Cilantro
  • Sour Cream
  • Jalapeños 
  • Salsa
  • Limes 

Preheat your oven to 400 degrees.  Grease (oil, butter or crisco) a baking dish of your choice or a large cast iron skillet, set aside.

In a large bowl, combine your cornmeal, flour, sugar, baking powder & salt.  Mix well.

 Slowly whisk in your vegetable oil till small clumps appear.

 Now whisk in the milk and egg.  Once combined, gently fold in your green Chilis and corn. 

Pour your green-chili cornbread mixture into your greased pan.

 Make sure it’s about even throughout pan and put into your oven for 20-25 mintutes (toothpick comes out clean).

While your cornbread is baking, start cooking your ground beef in a skillet over medium heat.  Add in your seasonings to the meat and simmer.  Once cooked through, drain and set aside. 

   When ready, remove your cornbread from the oven.  Drop your oven temp down to 350 degrees and allow your cornbread to cool for 5 minutes. 

 Prick your cornbread with either a toothpick or fork all over (have you ever made poke-cake?  Same idea).  Pour your enchilada sauce right over the entire cornbread.  Layer your drained ground beef and then the cheese over the top of your cornbread/sauce.  

   Cover your pan with foil and bake for 25 minutes. 

 Remove foil and allow to bake for 10 more minutes.

Once bubbly and hot, take out of oven and let sit for 5-10 minutes.  Serve with sour cream, salsa, jalapeños, left over enchilada sauce, etc. 

  

Sweet Bacon Brussels Sprouts

It’s funny how as a child of my generation or older, if you heard the word Brussels sprouts, spinach, mushroom, anchovies etc you immediately cringed and wanted to run to a far off land before sitting at the dinner table.  What’s even weirder is that I NEVER did even try some of the above foods before assuming I’d just positively rather die than consume them.

Now as an adult and more open minded, I adore these foods!!!  I think it’s partly due to growing older, but also because these things are flavored better than ever before.  Your average household years ago didn’t have fresh herb gardens, local farmers markets, pink Himalayan sea salt or truffle oil in their pantry.  You had can goods.  Frozen veggies if you were lucky.  Now even I can agree with my childhood self that canned spinach is nasty, vile stuff.  Not even the same as fresh spinach leaves.  Bleh!

So if you were one of those kids too, do yourself a favor and try the below recipe.  Once you’ve eaten your entire serving you can thank me and will feel even more grown up than before...looks good huh??

The Starting Lineup

  • 1lb bag of fresh Brussels sprouts, rinsed & halved
  • 4+ strips of bacon, I prefer thick cut peppered
  • 1 Shallot, diced
  • 1 cup of shredded Parmesan cheese
  • 2Tbsp honey
  • 1Tbsp Apple cider vinegar
  • 1Tbsp Dijon mustard
  • Kosher Salt & Pepper

First off, in a heavy bottom large skillet (love my #Lodge cast iron for this) place your bacon in and cook till crispy.

While the bacon is cooking, rinse your Brussels sprouts in a collander in the sink and cut each in half lengthwise.

After bacon has finished cooking, set aside on a paper towel lined dish.  Keep that delicious bacon grease IN the pan.  This will add the most delicious flavor to your sprouts.  With the pan on medium heat, add in your shallot and sweat it about 1minute.  Place your sprouts cut side down in the pan and cook till they start to caramelize.

After they’ve caramelized, gently toss around to continue cooking till tender, 5-10 minutes.  During that time add back in the bacon (chopped), honey, vinegar, Dijon, 1/2 of your Parmesan cheese and S&P to taste.  *feel free to mess around with your honey, apple cider vinegar & Dijon amounts.  If you like it sweeter add more honey.  If you prefer it tangier maybe more vinegar or Dijon.image

Once combined, transfer to a serving dish and top with the remaining Parmesan!

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