Hey there sports fans. As any legitimate American knows, this Saturday marks the transition from productive months to comatose months for most American males with any measurable level of testosterone. Another season of gridiron glory is upon us and once again my beloved Texas Longhorns will be among the top teams in the country. The big question seems to be whether or not any schools' combination of pre-law students and scholarly future missionaries can overcome the lethal team of felons, parolees and grifters that USC has once again managed to assemble. In the PAC 10 it looks like we'll be pulling hard for Cal or Oregon or ASU to find some magic and knock them damned ol' Trojans down a peg. Like they were saying down along the Sunset Strip after the 2006 Rose Bowl, "You dumbass Lance! Trojans stop STD's...not UT TDs..."
Speaking of unholy messes, back in the day, after a long night of boot-scootin', beer drinking and hustling snuff queens, nothing went down better than a chicken fried steak breakfast at some all-night greasy spoon. I was reflecting on the noble chicken fried steak a couple weeks ago. Back in the day, if you saw Spider, Bull, Chop or myself doing something completely out of character and unbalanced, chances were we'd gone a week or so without a chicken-fried steak. Hell we loved chicken fried steak so much, we even co-authored a song about it, but I'll save that for another time. In the meantime I was jonesing for some cfs and figured I'd have to get it spoused up myself. So next thing I know, I'm perusing my considerable collection of cookbooks and low and behold, I find a Rachel Ray 30 minute special. I've got to say, even my boy loved this steak and it sure was tasty to me. So, apologies to Ms. Ray....here it is folks, Chicken Fried Steak, Rachel Ray style...
1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour 1/3 cup cornmeal, eyeball it
1 teaspoon sweet paprika
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper, eyeball it
2 eggs beaten
2 tablespoons water, 2 splashes
4 tablespoons vegetable oil
1 1/4 cups beef broth or stock
1/4 cup half-and-half or cream, 2 turns of the pan
1 package bake-off biscuits, prepared according to package directions
Preheat large, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top. And don't forget the mashed potatoes...good eatin' on ya!!
Smilin' Paul Villa U.S. Senate 2010
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family