Time for dinner again...

I know, I know...

It's been almost a  month since my last blog. I have had many projects among other things that have kept me from being able to post. The plus side of being ridiculously busy is that I have had many a great meal and experiences that I can share.

So, stay tuned, because we are going to eat our way through winter!

Where in the South would you like to eat?

Question time again, folks...

Tomorrow's post will be another installment of my 5 under $6 meals, and there will be...Mexican!
So, today I thought that I would pose another question. If you could take a food trip to any Southern city, where would it be and why?

A bonus question...

Outside of the South, where is your favorite place to get a "southern" meal?

Cast iron, revisited and Chicken Fried Steak pays a visit.

In previous posts we discussed the importance of cast irons in the kitchen and we even learned how to care for them. Today we cook in them, and I can’t think of anything more fitting for the first recipe on this blog than…Chicken fried Steak and Gravy.

As a Texan, I literally ate this almost every day when I was home. Seriously, I’m not exactly sure how I’m not dead. Speaking on that, I know in this day and age junk food is evil and “fried” is a dirty five letter word. Here’s the thing, moderation. Yes that wonderful, underused ten letter word. Nowadays, I eat fairly healthy and exercise but I am a Southern enthusiast so I still crave something submerged in hot oil from time to time. So I have my fried foods, just not all the time.

Alright, back to chicken fried steak, it’s the perfect southern meal, it’s cheap, easy to make, and so damn delicious. I’m going to make it the “original” way today, but since this blog is about the future of southern cuisine, I will in the future cover some new ways this classic meal is being made. The proper meat to use is cube steak, an affordable beef cutlet already tenderized. Also I make it really simple by using seasoning salt (Like Lawry’s) No salt or pepper necessary, but if prefer S &P, by all means use it. So here’s the goings on…

· 4 Cube steaks (or tenderized beef cutlets)

· 2 eggs

· ¼ Cup Milk

· All- Purpose flour

· Shortening, oil, or dare I say Lard!

· 2 tsp (or more depending on your taste) of Seasoning salt for the meat 2 tsp for the flour

Beat the egg and milk together (and you know what? Sprinkle in a dash of seasoning salt in it) and set it aside. Oh, do I have to say to do it in a bowl? Like how else can you beat an egg mixture? Is there really someone doing that on a plate?

Okay, back on track, season the flour and sprinkle the other seasoning salt on both sides of the steaks, then dredge them in the flour. Shake off the excess flour and then dip them in the egg/milk mix and then back into the flour (save that flour). Use one hand to do these steps to keep one clean. Put the prepped steaks on wax paper and set aside.

Heat the oil or shortening or lard in your cast-iron skillet on medium-high for a couple of minutes. The level of the oil should be at least half-inch deep in the pan. Its ready for action which you place a drop of water in the oil and it starts popping and such back at you.

With a long fork or other metal cooking utensil, easily place the steaks in the oil. Fry those guys on both sides, turning once, getting them that beautiful golden brown color. Turn your temp down to low, cover and cook for about four more minutes, until cooked through. Carefully remove and drain on paper towels. See that was it. Easy. It won't take long to do, but if it bugs you, keep your steaks in a warm oven until you finish the gravy.

Now for the Gravy…

After the steaks are out of the pan, safely pour all but 2 Tbsp or so of the oil. Heat over medium heat. We use the pan to keep the tasty brown bits from frying the steaks. In the culinary world those bits are known as “fond”. Add 3 tbsp of the flour from earlier in the hot oil. If you have a wooden spoon, and you should, stir the flour quickly until it’s browned.

In a gradual manner, add I cup each of milk and water, and stir constantly with your wooden spoon. Take care of any lumps that appear. Lower your heat, keep stirring and let gravy thicken to your desired thickness. If it’s too thick, add more liquid, milk it you want it creamier. Once done check its flavor and add more seasoning if need be. Oh, PS, if you make this and you’re all like… “Why is my gravy not white as snow?” Well, honestly, that is because you made it like a real southerner does. Enjoy!

What's your favorite comfort food?

On Today's blog I thought I would simply start a dialogue. I had a particularly busy weekend that spilled into my Monday, and planned to relax tonight by making a favorite dish and reading a good book. Now for me comfort food is a unique conglomeration of comestibles due to my odd background and travels.

Being a southerner of Jewish heritage that lived in New York some of my Favorites are a good old Reuben, Chicken Fried Steak, and Falafels.

I imagine that a lot of people have an interesting list as well.

Comfort food can be from so many sources... Grandmas from the old country, College hangouts, that cool neighbor who is always cooking, and so on.

So....

Let me know what is your Favorite Comfort food?

I may feature a recipe, make my own take on it, or blog about them in general.

Today I finally take a stand, well, I visit a hot dog stand, at least

For today’s installment of 5 great lunches under $6, we travel to Sam’s Hot Dog Stand, downtown Lexington. Although, not a Mom and Pop restaurant , it is a local southern chain. With locations solely in Kentucky, Virginia, and West Virginia, I thought I should check it out. Sam's opened their first stand in Huntington, West Virginia and there is a rather interesting origin story, which you can check on the website (link provided below).

The prices and menu may vary slightly from location to location, but my research found you can get a filling lunch for under $6 at all Sam’s spots. A classic Sam hot dog in Lexington will run you $1.50. For that price you get your choice of mild or Spicy Chili, and a variety of condiments. Yes, even you loveable weirdoes who like mayonnaise on your hot dog will be accommodated. I purchased two hot dogs and a drink, which was slightly over the four dollar mark.

For this dining experience I chose one mild and one spicy dog. I ordered both with a heaping potion of sauerkraut, and a little mustard. Simple, and to the point, like myself. Okay, so all my friends would tell you neither of those qualities are true about me. Look, we’re getting off track. Let’s get back to the reviewing the dogs, shall we? Each chili had a hearty taste and great consistency, making the meal both tasty and easy to eat. No Fork required, if you get me. The dogs themselves had a satisfying flavor as well.

Therefore, if you are downtown in Lexington, enjoying the Arts Center, coming from a movie at the Kentucky, or paying a traffic ticket, check out Sam’s for a tasty, affordable lunch. Especially, if you’re downtown for legal reasons, you’ll need to save money, tickets are expensive. Also, as I said earlier, there are locations throughout Kentucky and the Virginias, so check them out too if you’re in those areas.

Sam's Hot Dog Stand

109 S Limestone

Lexington, KY 40507(859) 253-3192

http://www.samshotdogs.com/

Southern food is hot NYC trend, survey finds

Southern food is hot NYC trend, survey finds
Check out this article! Very interesting.

Your what?!?! Cast Iron...Rusted!!!

We all know what it means when you're tin roof is rusted thanks to the B-52s, but what does it mean when you're cast iron gets that way? If you said throw it away and get another one, I just have one question. Can I borrow $50? Obviously you have disposable income.
Seriously just because it gets a little rusted doesn't mean its over, just ask Keith Richards.

Here is the best and easiest way to make your pan rust free.

Using equal parts, vegetable oil and salt, pour a little vegetable oil in first and then sprinkle your salt on top. Now you just scrub. The salt is your rough abrasive agent, so all you need is paper towel or a sponge to scrub with. I prefer the paper towel since you can toss it in the trash. Add more oil or salt if need be. Once your done scrubbing wash it with a good mild grease tackling dish washing soap and water like a normal pan. Last, just dry it really well. That's it. Seriously. Now go fry something.