Squirrel X's Culinary Miscellany!
libby's chicken fried steak
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
I must have at least twenty-five different recipes for
Chicken Fried Streak. Every cook I know has their special way
of fixin' it. This is one I got from my adopted granny, Miz' Tate.
Libby's Chicken Fried Steak
Ingredients:
1 cup dry bread crumbs
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 thin slices of round steak [about 1 pound]
1 large egg beaten
1/4 cup corn oil
2 tablespoons flour
1 cup whole milk
dash of hot sauce
additional salt and pepper to taste
Instructions:
1) Combine bread crumbs, salt, and pepper.
2) Dip the steak slices into the beaten egg,
then into the bread crumb mixture.
3) Heat the corn oil in a heavy skillet, then brown the steak slices
over low heat. Place on a servin' platter and keep warm.
4) Once you've finished with the steak slices,
add flour to the drippin's in the pan.
5) Stir over medium heat 'til light brown,
then whisk in the milk 'til thickened.
6) Add a little extra milk if the gravy gets too thick.
7) Add a dash of hot sauce and extra salt and pepper if needed.
8) Put the steaks back in the pan and simmer gently 'til ready to serve.
9) This entr�e goes real good with mashed potatoes,
turnip or collard greens, and biscuits.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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