ABSOLUTELY (POSITIVELY) THE BEST CHICKEN FRIED STEAK



Seasoning Mix:

2 tsp. salt
1 tsp. paprika
1 tsp. ground Guajillo chile pepper
1 tsp. ground arbol chile pepper
1 tsp. ground New Mexico chile pepper
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin

other:

1 lb. beef tenderloin or filet (cut into four slices)
1 C. all-purpose flour
1 egg
1/4 C. milk
2 C. vegetable oil
1/2 C. chopped shallots
1 1/2 C. chicken stock
1 c. heavy cream
2 T. chopped fresh parsley



Combine the seasoning mix thoroughly in a small bowl. Makes
about 3 tablespoons.

Place your sliced meat on a flat surface and pound each steak
with a meat mallet or the edge of a saucer (make sure you keep
turning the steak as you pound). It helps loads if you place the
meat between sheets of waxed paper. Pound until the pieces
are 1/4-inch in thickness.

Sprinkle 1/2 a teaspoon of seasoning mix on each side of steak.
Make sure you rub it in with your fingers.

Combine 3/4 cup of flour with 1 1/2 teaspoons of the seasoning
mix in a shallow bowl. Whisk the dry ingredients until combined.

Whisk together the egg and the milk in a shallow bowl until frothy
and a pale yellow.

Heat the vegetable oil in a heavy skillet over high heat until very
hot.

While oil is heating, dredge the steaks; one-at-a-time, in the
seasoned flour, then let them soak a minute or two in the egg
mixture. Dredge them in the flour (again) pressing the steaks
into the flour to make sure they are coated.

Immediately place the steaks in the hot until and cook, until
browned, about 2-3 minutes. YOU DON'T NEED TO TURN
THEM IF THE OIL FULLY COVERS THE TOP OF THE STEAK.

Remove steaks and place in a preheated 180ºF oven.

Pour off all but 1 tablespoon of oil from the skillet, leaving residue
juices from the meat and any brown crust that remained on the
bottom of the pan. Return pan to hot burner and as soon as the
remaining oil starts to sizzle, add the shallots and cook until
golden brown, about 3 minutes.

Add all remaining flour to the chicken stock and whisk until fully
mixed. Add any remaining seasoning mix to this stock. Pour this
into the shallots and continue to whisk to make sure there are no
lumps.

Add the cream and the parsley and bring to a boil and cook
1 minute . . . always whisk when you add new ingredients.

Place the steaks from the oven on a white platter and pour the
gravy over the top. Garnish with a couple of sprigs of fresh parsley
and two red carnation buds.

NOTE: All the ground chile peppers I have listed are readily
available in most Latino food sections of major grocery stores.
They are sweet spices rather than hot spices.

Almost-Teriyaki Steak



2 1/2 pounds boneless chuck steak
2 tablespoons oil
1 teaspoon ground ginger
1/2 cup soy sauce
1 tablespoon Splenda
1 clove garlic, crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in crockpot. Pour sauce over. Cover and
cook on LOW for 6 to 8 hours.

Serves 6.

Sticky Bones



1 cup vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1/2 cup catsup
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon black pepper
1 clove garlic, minced
4 pounds beef ribs

Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper and garlic in saucepan. Cover, bring to boil, reduce heat, and simmer 15 minutes.

Place ribs in a single layer in baking pan, cover with hot marinade, and let stand 1 hour.

Drain off marinade, then bake ribs at 325 degrees F for 1 hour, turning and basting often with marinade.

Serves 6.

SHORT RIBS - NEW ENGLAND STYLE



1 pound dried navy beans
1 No. 2 1/2 can tomatoes (3 1/2 cups or 28 ounce)
2 T. prepared mustard
1/2 cup molasses
3 T. chopped onion
3 tsp. salt
1/2 tsp. pepper
3 pounds short ribs of beef

Soak navy beans if necessary. Add tomatoes and seasonings. Cover and cook slowly for 1 1/2 hours.

Brown short ribs on all sides. Add short ribs to beans. Cover closely and cook slowly on top of range or in a slow oven (300°F) for 2 hours.

Serves 6.

Sour Cream Meat Balls


1/4 cup butter
1 onion, chopped
2 pounds ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon pepper
1/4 teaspoon marjoram
2 1/2 tablespoons all-purpose flour
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms sliced
1 cup sour cream

Sauté onion in half butter until golden brown. Put onions in crockpot. Mix together beef, eggs, salt and pepper. Form into small balls and brown. Sprinkle on tarragon, marjoram and flour Shake skillet to turn meat balls and coat them with flour. Put meat balls into crockpot.

Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in skillet without cleaning the skillet from browning the meatballs. Scrape bottom of pan and cook for 2 minutes. Pour over meat balls Cover crockpot. Cook on LOW about 1 1/2 hours.

Melt remaining butter. Sauté mushrooms for 5 minutes. Add mushrooms and sour cream and heat throughout.

Delicious served over cooked egg noodles.