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Last night we had an infrequent mid-week treat. I made French steaks and baked potato. Marilyn made the green beans.
The steaks were thin machine tenderized steaks, sold as minute steaks. (That cut is from the past for sure.). They were cooked in butter in the skillet. While the meat rested, I added to the skillet: a fn chopped shallot, red wine, more butter, and beef stock. Then reduced by about half. Flavors were great, but cut of meat was wrong, but it was available in our freezer. Brad
quote:
Originally posted by slammerHaven’t had minute steaks for many years. Was my dad’s favorite.
Slammer!!!
They were part of a packaged gift selection that came to us. I did not know what they were until I thawed them out, but already was heck-bent to make the French Steak recipe. They gave off too much liquid for me to get a good browning on them. I should have make chicken fried steak with them, eh. Brad
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Originally posted by slammerHey Brad, ours were seared in a cast-iron pan with sautéed onions and served on Sheboygan rolls/hard rolls. Doused with ketchup and pads of butter. Simple, yet elegant laugh laugh laugh.
Slammer!!!
Those old hunts we used to do, camping out, hunting deer or turkey, are stored as very fond memories, of the "good old days." Brad
quote:
Originally posted by reubenstumpBreakfast needs some love.
Over the Top Cornbread. Includes sauteed onion, bacon, and some drizzled honey.
Cornbread. It's what's for breakfast.
And made in the proper pan!
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Originally posted by rinembAnd made in the proper pan!
100+ year old Griswold. I made soup in a similar Griswold dutch oven a few days ago.
I thought about adding jalapeno, since I have a ton from the garden, but decided to do that on a slice by slice basis. Sometimes ya feel like a nut, sometimes ya don't.
Tonight, we carved off a slice from a bonein city ham to go with left over carrots, rice, and cornbread. Though it is city ham, I carved off some mostly fatty ham and rendered it in a small CI skillet. Then added some coffee from breakfast, a tab of butter, and goo from what I could dig out of the bone. Then reduced it quite a bit. “City” red eye gravy, eh. Brad
quote:
Originally posted by slammerSausage and onion pizza tonight as usual on Sundays!!!
Tried something new and put cheese on bottom , sauce on top like Detroit style. Crust was much crispier and zero flop, but need to put some cheese on top next time too. Missing that cheese pull, but sure like that crust!!!
Slammer!!!
If it evah find me way out there...
YOU...ARE COOKIN ONE OF THOS FER...ME....n..Liz... ;0)
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