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!