Chicken Fried Steak with Gravy

Ingredients:

Steak
3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
3/4 cup milk
1 egg, beaten
2 to 3 cups flour
2 teaspoons seasoning salt
1 teaspoon freshly ground black pepper
Canola oil

Gravy
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper

Directions

For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.

Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.

After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

Fried Baconnaise Pimento Cheese Balls

Ingredients
 

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
1/4 cup milk
1 cup shredded Cheddar cheese
3/4 cup pimento cheese spread
1 cup shredded Italian cheese blend

2 cups Italian seasoned bread crumbs
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste

Baconnaise

4 eggs + 3 tablespoons of milk mixed with 1 Tablespoon of Bacon Salt

4 cups peanut oil for frying, or as needed

 

Directions:

 

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, Bacon Salt to taste and the cheese packet from the package.

While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.

Heat oil in a deep fryer or large saucepan to 350 degrees.

Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in Baconnaise, and then dredge in breading.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Grits Pie

Ingredients:

3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed
Sweetened whipped cream and strawberries, optional
 

Directions:

Preheat oven to 325 degrees F.

In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.

In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold with whipped cream.

Pecan-Crusted Chicken

Ingredients:

1/2 cup all purpose flour
2 eggs, whisked
2 tablespoons dijon mustard
2 cups chopped pecans
4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
salt & freshly ground pepper to taste and season chicken
1/2 cup canola oil for frying


Directions:

Preheat the oven to 350 degrees.

Cut the chicken breasts in half cross-wise and season with salt & pepper.

In 3 separate containers, place the flour, whisked eggs + dijon mustard and chopped pecans.

Take one piece of seasoned chicken and dredge in the flour, dip into the whisked eggs and roll in the chopped pecans to coat. Repeat for all pieces of chicken.

In a hot skillet, heat the oil for frying on medium high heat. When the oil is hot, place the pecan crusted chicken pieces and fry until lightly golden, about 2 minutes on each side. Be careful not to let the chicken fry for too long, since it will burn the pecans. The frying step is to ensure the pecans adhere to the chicken, as it will finish cooking in the oven.

Once you have lightly fried the chicken, place on a lined baking sheet and bake in the preheated oven for 20 minutes. Remove from the oven and place a piece of foil to cover until ready to serve.

The Southern Burger

Ingredients:

For the burgers
4 burger buns
4 ground beef patties (~1/3 lb each)
Worcestershire
Salt
Pepper
1/2 cup Pimento cheese
Lettuce

For the fried green tomatoes:
2-3 green tomatoes, sliced ~1/3-inch thick
2 Tbsp flour
2 Tbsp cornmeal
Salt
Pepper
Olive or vegetable oil, for frying

Directions:

Heat your grill to high.

To make the tomatoes, heat a non stick pan sprayed with oil over medium high heat.

Add flour, cornmeal, a pinch of salt and pepper to a ziptop bag and shake to mix well.  Add tomato slices and shake to coat.

Fry tomato slices in batches until golden brown on each side. (Add additional oil between batches.)  Remove to a paper towel-lined plate until ready to assemble burgers.

Each side of the hamburger patties should get a dash of Worcestershire and a pinch of salt and pepper.  Cook the patties to desired doneness.

Before removing them from the grill, top each with ~2 Tbsp of pimento cheese and let cook 1 minute more to melt the cheese.

To assemble the burger, top the bottom bun with the cooked burger, fried green tomato slices, lettuce, and any condiments of choice.

Southern Hoecakes

Ingredients:

• 1 cup self-rising flour
• 1 cup self-rising cornmeal, or from a mix
• 2 eggs
• 1 tablespoon sugar
• 3/4 cup buttermilk
• 1/3 cup plus 1 tablespoon water
• 1/4 cup vegetable oil or bacon grease
• Oil or butter for frying

Directions:

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.

Fried Green Tomato, Bacon, Lettuce & Pimento Cheese Sandwhich

Ingredients:

·      8 slices rustic bread, lightly toasted

·      2 green tomatoes, fried 

·      12-16 slices bacon, cooked until crisp and set aside to drain on a paper towel

·      1 batch pimento cheese

·      4 big leaves of romaine (or other crunchy) lettuce

Directions:

Spread a thick layer of pimento cheese on one slice of bread for each sandwich.  Layer the bacon, two tomato slices each and the lettuce on top of the pimento cheese.  Top with the second slice of bread.  Best served when the tomatoes are warm and fresh from the frying pan. 

Fried Green Tomatoes

Ingredients:

• 1-1/2 lbs. green tomatoes (4-5 large)
• 2/3 c. cornmeal
• 1/3 c. flour
• 1-1/2 t. salt
• 1/2 t. pepper
• 1/4 t. cayenne pepper
• 2/3 c. buttermilk
• 1 egg
• 2 c. vegetable or peanut oil

Directions:

Slice tomatoes 1/4" thick.  Place flat on a paper towel-lined baking sheet.  Cover with another layer of paper towels and let sit 20 minutes.  Pat dry.

Meanwhile, zip 1/3 cup cornmeal in a food processor until ground finely.  Mix ground cornmeal, cornmeal, flour, salt, pepper, and cayenne in a shallow dish.  In another shallow dish, whisk 2/3 cup buttermilk and egg.

One at a time, dip a tomato slice in the buttermilk mixture, then in the cornmeal mixture, pressing to adhere.  Place on clean baking sheet as you continue with the rest.

Heat oil in large skillet to 350*.  Fry the tomato slices in the oil, being careful not to crowd the pan.  They will fry about 2-3 minutes per side until golden brown.  Place on a rack set inside baking sheet.  Feel free to place in a warm 200* oven while you fry the rest.

Shrimp and Grits

Ingredients:

4 cups chicken broth

1 teaspoon salt

1 cup quick-cooking grits

2 tablespoons margarine

1 bunch green onions, chopped

1 green bell pepper, diced

2 cloves garlic, minced

1 pound peeled and deveined small shrimp

1 cup shredded Monterey Jack cheese

3/4 cup shredded sharp Cheddar cheese

1 (10 ounce) can diced tomatoes and green chilies

1/2 teaspoon black pepper

1/4 cup shredded sharp Cheddar cheese

Directions:

 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.

Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.

Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.

Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.

Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Baked Garlic Cheese Grits

Ingredients:

6 cups of vegetable broth

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 cups regular grits

16 oz. cheddar cheese, cubed

1/2 cup milk

4 large eggs, beaten

1/2 cup (1 stick) unsalted butter

8 oz. grated sharp white cheddar

Directions:

Preheat oven to 350 degrees. Grease a 4-quart casserole dish.

Bring the broth, salt, pepper and garlic powder to a boil in saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low and simmer about 8-10 minutes (until grits are thick). Add the cubed cheddar and milk; stir. Gradually stir in the eggs and butter until combined. Pour the mixture into the dish.  Sprinkle with the white cheddar and bake for 35-40 minutes, or until set.

Southern-Style Pimento Cheese

Ingredients:

1 8-oz package of cream cheese

1 cup grated sharp cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayo

3 tablespoons pimentos, smashed

1 teaspoon grated pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

Directions:

Using the mixer, beat cream cheese until smooth and fluffy.  Add all of the remaining ingredients and bet until well blended.  Refrigerate.

Can be served as a dip or a sandwich spread.