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Oh No, Jarhead's gone Chicken

 
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Oct 19 11 4:18 pm    Post subject: Oh No, Jarhead's gone Chicken Reply with quote

Shocked Shocked Shocked
Chicken Fried Steak, that is.

Today I was just thinking of the good ole days, when my Mom would cook up a meal out on the farm where I grew up.
Some of my best memories in life were and are still there.
Now if this ain't stick to your bones food, I don't know what is.

Chicken Fried Steak, Country Mashed Taters & Gravy, Green Beans and fresh Hot Rolls with Jalapeno Jelly.



Had some dough left, so I fried it. Mighty good stuff.



I know it ain't barbeque, but I smoke a cigar later.



Here we go, washed and cut up the taters, some kosher salt and water over them. Low heat til fork tender.
Mashed the Old Fashioned way, butter, salt & pepper and some hot Half and Half.




Dumped a can of French Cut Beans in a pan and added some of that heart healthy Lard, Kosher salt and pepper on em. Low simmer until liquid is reduced.



Now we gonna prep this 1 pound Bad Boy. Top Round, Tenderized Beef Cutlet.
D@mn, I gettin' hungry already, are you?
I figured that I had better cut it at least in half.
That way I would have 2 meals. 1st's and 2nd's. LOL Edit: And 3rds.




This smell is killin' me. Can you smell it?



I'm having issues with this induction cooktop. It don't like my 10" CI skillet. Only the center is getting hot and burning. GRRRR. Works great on 6" or smaller pans and to boil water. As in worthless. It's set on 2!!!



Chow time. I love these Stainless Steel Plates.



Thanks for lookin'.

Recipes:

Jalapeno Jelly

Buttery Hot Rolls

Ingredients:
1/2 cup water
1/2 cup warm milk
1 eggs
1/3 cup butter or 1/3 cup margarine, softened
1/3 cup sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 package dry yeast ( 2 1/4 tsp) (I used Rapid Rise)
1/4 cup butter or 1/4 cup margarine

Directions
Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer.
Select the dough cycle and start machine.
Shape dough into 20 to 24 balls and place in buttered pan (s).
Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking.
Cover and let rise in a warm place about 1 hour, or until double in bulk.
Bake at 375 degrees F for 15 to 18 minutes.
Brush baked rolls with remaining butter.
NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.

Texas-Style Chicken Fried Steak with Cream Gravy

Ingredients:

4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself.
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco®
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Prep time: 20 minutes; Cooking time: 20-25 minutes; Total time: 40-45 minutes

Cream Gravy

After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Oct 20 11 9:59 pm    Post subject: Reply with quote

I went in the kitchen and sniffed the lard box, so ya I can smell what your cookin...............sorta but not really.

I could sink my teeth into all that.

Do you ever use your pepper jelly to glaze chicken, chops, etc?
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Oct 20 11 10:15 pm    Post subject: Reply with quote

Thanks HFG.
I tried it with Roxy's Rib glaze and it was great.
I haven't tried it on chicken yet. Thanks for the idea. May thin with some AJ or broth and give the bird a good moppin' about 1 hour out.
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GF
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Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Fri Nov 04 11 7:05 pm    Post subject: Reply with quote

Jarhead, another winner! Very Happy
I made it in the disco,(pics in that section).
I messed up on the gravy, a littlt too dark, and not enough.
Oh well I'll have to make more until I get it right. Wink
Thanks for sharing.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Nov 04 11 9:38 pm    Post subject: Reply with quote

Thank you GF.
I was wishing I had a disco after I screwed around with that cooktop.
I think I doubled the recipe for the gravy. I had enough leftover to drown a few rolls in.
Glad you enjoyed it.
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jess
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Joined: 26 Sep 2007
Posts: 1818
Location: Fl.

PostPosted: Sat Nov 12 11 10:56 pm    Post subject: Reply with quote

That's a great lookin plate of down home goodness there Very Happy . My man you need to get a gas burner to do those ci skillets (& your abilities justice)...
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Mon Nov 14 11 1:25 pm    Post subject: Reply with quote

Thanks Jess.
That was the first and last time using it for anything other than for boiling water.
Back to the fish cooker base.
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