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.

No more Non-stick saute pans!!! Ever!!!

Just kidding. I got your attention though, didn't it? Okay so I'm not going to go all Mommie Dearest on you, but I would like to take time to talk about staple in almost every southern kitchen, the cast iron skillet. Most people are turned off by the care they believe is needed to own a cast iron, and the way they tend to appear after many years of use. Listen, I'm lazy and into shiny new stuff but I swear by this versatile piece of cookware. Which is why I have decided today to post some reasons you should own at least one cast iron skillet.

Versatility- This pan is the MacGyver of cookware. Too old of a reference? Umm, cast iron is like a freaking Smart phone! It can go from stove top to oven, no problem. You can cook your favorite cut of steak to perfection as well as turn around a bake a blackberry cobbler. What if you’re feeling fancy? Try some seared scallops? There’s an app for that, too. All kidding aside, seafood is ridiculously tasty when cooked in cast iron.

Cool Science stuff- You see, cast iron is a ferrous alloy which...Okay, wake up! I won’t go into the geek mode, but I will say that cast iron possesses so much versatility from its ability to get hot quick and stay hot. This makes the cookware excellent for searing food to lock in ample amounts of flavor and moisture. It also distributes the heat well, which makes your baking more skillful, no hot spots!

Easy to clean- One of the biggest misconceptions of owning cast iron is an labor intensive cleaning process. This is not true at all. Most times you can simply wipe it clean. If that freaks you out, you can use a mild soap and water; please make sure you dry dishes well.

I could go on and on, but as I mentioned before...I'm lazy. Seriously, three reasons should be enough. Okay, from time to time, I will revisit the world of cast iron to bring you tips on care and recipes. There, that should make up for only listing three reasons.

P.S. I did not include the gratuitous photo, because it's a skillet. If you are unaware of what a cast iron pan looks like, well, deeper issues going on there. Just saying.

Happy Falafel, Happier me.

 Lexington, Kentucky is a charming conurbation located at the tip of the mid south.  Renowned for its love of everything equine and bleeding blue when it comes to college basketball, this town is also a wonderful place for the arts. Being a lifelong foodie, I’m happy to report that the culinary arts are an important part of the ever growing cosmopolitan scene here. As a born and bred southern boy who enjoys traveling for food, I relish in the fact I can get some deep-fried deliciousness, a vegetarian dish, or some genuine street food without too much effort. Even better is when I can get all three options together in the same meal; enter the Happy Falafel.

 I have to admit I did a little happy dance when I heard a new Mediterranean place called Happy Falafel had just opened. I knew it would have to be where my first meal under $6 would take place, because this cuisine is most often quick, cheap, made fresh every order. Acknowledged as a Levantine dish of controversial origins, a falafel is typically served as street food in the U.S.  Happy Falafel serves up these deep fried patties consisting of ground chick peas, parsley, onion, and various spices placed in a split pita loaded with various veggies and topped with a hummus dressing in a standard but flavorful way.

Falafel pocket with a side of tabouli.

The restaurant is hidden away a bit on Eastern Ave, around the corner of E. Main St, but is easy enough to find being located directly across from Thoroughbred Park. Happy is a fitting description for this restaurant if you go by the paint job on the front of the door. Once inside the restaurant it gets even more colorful. The interior design is not heavy handed, having most of the decoration focused around the fireplace. It’s Mom and Pop meets Mediterranean sprinkled with a little University of Kentucky.

The prices are very fair averaging around $5-7. My falafel pocket, served with a 4oz side, cost $3.99 plus tax. The falafels were crunchy and seasoned nicely. The veggies were pickled but not soggy or too soft. My only complaint was the tabouli, a salad made a bulgur wheat, tomato, onion and olive oil among other things. The Happy Falafel version contained too much parsley, and was quite watery. Fear not, they offer many other sides, such as pickled cucumbers or hummus. Also, if you’re not into the vegetarian lunch scene, their menu is packed with affordable meat filled offerings, three of those at $5.49.

Having lived in Brooklyn for a few years, the whole experience brought me back to the days off sitting outside in the park having lunch and people watching. This is exactly what I did by getting my meal to go and enjoying a nice breezy Kentucky day. Great Food on a great afternoon is what I love about the South, and I love that it can be something unexpected.

Simply put, a great vegetarian, yet deep-fried option for lunch well under six bucks.

The taste of things to come.

Welcome to my new blog, Southern Nosh. I decided to stay in Lexington after falling in love with its Mid-South charm, and cosmopolitan atmosphere. Along with a wonderful arts culture I discovered quickly Lexington had a diverse, ever growing food scene, as do many other of the southern cities and states in this area. I also realized many people outside of the South (some in even inside), had no idea about the culinary world here. That’s where this blog comes in.

I decided to create a blog all about the past, present, and future of our unique cuisine. From festivals to food trucks, this blog will explore all the ways we enjoy food down south. Plus I'll dig up and share old country recipes (and yes there will be fried food), post restaurant reviews, and cover any issues relating to southern noshing.

Okay, so the back-story is done. In the next entry we will eat! Okay, I am going to eat but you will get to read about it. Hmm, sounds like more fun on my end, doesn't it? Well, I'll take pictures of the cuisine so you can see what I sampled...still not helping? Well, you'll learn where to get the food, and depending where you are, you will get the experience of a nice convenient fall walk in town or a fun road trip. That's all I can give you.

Tomorrow will feature my first of five blogs on local restaurants with great meals under six dollars! Stay tuned!

Enjoy!