2 2 oz. patties, double cheese, bacon, caramelized onions, and what may be the best burger sauce ever. So good that I'm going to make burgers again tonight.
Skinsfan1311 The name sounds way more sexy than I think it will taste…..
No bitterness? I ask because I can’t tame kale to save my life! What am I doing wrong….?
SheilaAnn. No bitterness at all..the "secret", I guess, is to trim the thick stems & cut/tear the kale into small pieces. I add the kale to the pot of pasta about 5 minutes before it's done.
My lovely bride made us chilaquiles for last night's dinner. She started from a recipe by Sam The Cooking Guy, modified to use New Mexico red chile sauce and red salsa (we're not big fans of tomatillo-based sauces). Chorizo was from Wild Fork. Second pic shows the recipe and her notes of modification. So, so good!!! This is not a hand-held food, needed a fork all the way. So no elevated pinky
While my chicken fried steak was fairly good, I failed with the crust. It turned out thin with little taste. I didn’t have any buttermilk so I used 1% milk, which is what I normally have on hand. I even dipped em in flour, then the milk wash, back in the flour twice, hoping to get a thicker coat of breading on em, didn’t work. No eggs were used in the milk bath. The steaks I used were eye of round, they weren’t very thick either, kind of thin. I won’t use those anymore. I recently did some chicken fried chicken and used buttermilk and got a good thick coating and final crust. I know I should have used buttermilk, didn’t have any on hand, every recipe I’ve seen calls for buttermilk I think. So, I have 3 questions for any chicken fried steak aficionados……
1. Is buttermilk the key to a good thick coating and why?
2. Should I use an egg beaten in with the milk wash?
3. What is your favorite cut of steak for chicken fried steak?
Thanks, from a Texan who should know better…🙄
Hardly any crust
Last edited by Panhead John; June 14, 2024, 07:19 PM.
I am a huge fan of the YouTube channel, Villa Cocina (https://www.youtube.com/@VillaCocina). Rosana and her husband Nelson cook up some amazing Mexican fare. (Check out her salsas.)
Recently, I found their video for Bistec Ranchero (https://www.youtube.com/watch?v=he3NDEke8TE) and I absolutely had to try it. It looks like there is a lot going on, but it actually is quite straight forward.
First, you make the salsa or ranchero sauce. It is a heavy tomato sauce. In a pot, you soften up some guajillo chilles, onions, whole garlic cloves, cumin seed, Mexican oregano, and an entire pound of tomatoes. Once that is softened, two cups of beef broth/stock are added and into a blender it goes. (Note: tomatoes put out a lot of water. I should have let that evaporate more; my end sauce was just a bit on the runny side.)
You end up with this.
Next, cook the potatoes. Take 10 oz of your choice of potatoes (I used baby golds) and cut them up into bite-sized pieces. Season with salt and pepper and roast them in avocado oil over medium heat until they are mostly cooked and golden brown. Set aside.
Here are mine starting to get happy.
Take a 1.5 lb flank steak and cut in half lengthwise, with the grain so you now have two pieces. Cut each of those pieces against the grain into 1/4" or so strips. Season with salt and pepper or your favorite steak rub (I used Meat Church's Holy Cow).
Add some oil to a large cast iron pan and cook the steak. Don't do what I did and put it all in at once. The steak will release so much moisture that you'll end up steaming the meat instead of searing/browning it. Thankfully, as this is a bit of a stew in the first place, the lack of browning wasn't catastrohphic.
Once the steak is very close to where you want it, add in some sliced onion and jalepeño and get those softened.
Add in four cloves of minced garlic, get that fragrant, then add in a thinly sliced tomato. (Yes, this is a tomato-heavy dish!) Finally, add the potatoes back in along with the salsa (to my surprise, I used all of it) and cover and let simmer until the potatoes are fully cooked, about five minutes.
Check for seasoning (as I had probably more liquid than I was supposed to, I needed to add quite a bit more salt and pepper).
Serve alongside Mexican rice.
This was very tasty and I will be making it again. The two things I did suboptimally were not letting nearly all the water from the tomatoes evaporate....I think that diluted the sauce and threw off my seasoning a bit and second, not doing the steak in batches. I may elect to grill the steak separately next time to get a "crust" on it, instead.
It's very filling....essentially comfort food and better than any "steak ranchero" I've had at a restaurant.
Also, as Rosana points out in the video the tomatoes, jalapeños, and onion -- red, green, and white -- are representative of the colors of the Mexican flag, which is kinda cool.
This better reflects “Show us what you’re eating.” Comes from a The Grand Olde BBQ in Finn Springs, CA, about 20 miles east of San Diego. Comparable in quality (not size) to beef ribs I’ve had from Louis Mueller.
Father’s Day early grilling. Leg quarters marinated in Tony Chachere’s Creole Style Chicken marinade. With some Old El Passo Cheesy Mexican Rice on the side. Cooked indirect at 350-400 for just over an hour (165 internal temperature). #tonychacheres #creoleseasoning #creole #cajun #kingsford #teamchargriller #chargriller #chargrillergrills #Pwtallahassee #pigglywigglysouthtallahassee #winndixie
Simple burgers on the grill but with fresh picked Brentwood corn from the farm behind my house (the shot is from my fence). They have harvested already but a lot of corn is left on the stalks so they let us pick it.
Just my son and I tonight. Did a single rack of back ribs on the kettle. Temps were a little too high as I was not around all afternoon to keep an eye on them. Costco briquettes with a few cherry chunks. Bark was too hard and not too edible. Otherwise the meat was good. I’d give them a 7.
Down at the river w my youngest. Early Father’s Day meal. My sister sent me some meat from Five Mary’s. The tri tip was SPECTACULAR! Got a Turkish cookbook and this salad is my first foray. Green olive, walnut and pomegranate- OMG so good. Also dad used to love a sickly sweet manhattan (50/50 whiskey/vermouth) he called them his lollipops 🤣😂 , so I had to have one for him.
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