Warning: This meal is not for the feint at heart. Heavy, fried, fattening, full of lactose (of which I am intolerant), and tantalizingly delicious. I feel like I am in the south when I eat this meal.
Ron has been wanting to make chicken fried steak forever. I have always discouraged the idea because of all the frying. But while I was busy painting (see my other blog (http://designtoliveblog.blogspot.com/), he was busy preparing. So now I had no choice but to eat chicken fried steaks finally. I actually looked forward to it. Since this is the new year and I have already reniged on my challenge of working out, I might as well go all out.
He also made red jacket garlic-roasted mashed potatoes with mascarpone cheese for a side and I made a lovely salad.
Red jacket garlic-roasted mashed potatoes
8 red potatoes
S & P
1 T Romano cheese
1 T Sour cream
1 T mascarpone cheese
1 whole head Roasted garlic
1. Boil, drain and mash the potatoes with S & P.
2. Add remaining ingredients and mash with hand masher
Country Gravy
1/2 c Butter
1/2 c Flour
2 c milk
2 c buttermilk
shake of nutmeg
Cayenne (to taste)
Paprika
8 oz. mushrooms
Small onion
1 clove garlic
1. Saute mushrooms, onion and garlic in 1 T canola oil
2. In separate pan, make roux with butter and flour
3. Add and heat up milk, buttermilk, S & P & nutmeg
Country Fried Steak
3 Large cube steaks
1 c corn meal
1 c flour
S & P
1 t Cayenne pepper
1 t Garlic powder
1 T parsley
1. Marinate steaks in buttermilk (about an hour)
2. Dredge steaks in above mixture
3. Fry in hot peanut oil (350), turning after 4 minutes. Another 3 minutes on other side, or until golden brown
4. Remove, drain and serve with country gravy
