Southern Flashback Foodie Friday

I’m joining Kitchen Bouquet today for Flashback Friday and Designs by Gollum for Foodie Friday. I’m flashing back to remember one of my Daddy’s favorite dishes, chicken fried steak! His mother, my grandmother made this and my mother learned how to make her recipe from her and now my mother has taught me.

This chicken fried steak is tender and delicious. As with a lot of handed down recipes, this one doesn’t have measurements. It is a technique. Here it is:

Good quality tenderized cubed or round steak
Flour, seasoned with salt and pepper
Egg and Milk beaten together
Cooking oil or shortening

Heat about a 1/4 inch of oil or shortening in a large skillet.

Bread the steak in the flour first, then, the egg and milk, then, back in the flour. You can repeat this step if you like more breading – your call.

Fry the breaded steak until you can lift it easily. Turn it over and brown it on the other side.

Carefully, lift cooked steak out of the skillet and place in a foil liked pan. Don’t stack the steak. Put the pan in a 300 degree oven for 45 minutes to an hour. You can leave it in the oven longer at a lower temperature if you like. Leaving it in the oven is an important step because it makes it really tender.

For the gravy. Keep about 2 tablespoons of the drippings in the pans. Deglaze the pan with a little bit of water. Add a little flour to the drippings to form a smooth paste then add milk. Heat until the gravy is thick. How thick? Well . . . as thick as gravy!

Today’s Lagniappe: Lemon Drop Martini
After that meal (or before) you may need something refreshing to drink!

1 1/2 ounces vodka
1/2 ounce Triple Sec
1 teaspoon superfine sugar*
3/4 ounce freshly squeezed lemon juice
Ice cubes
Superfine sugar for dipping
Twisted peel of lemon

* Superfine sugar is instantly dissolving sugar that is typically used in drinks.

Mix the vodka, Triple Sec, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake well (supposedly the cocktail is to be shaken 40 times to make sure the sugar is well blended). Pour strained liquor into sugar-rimmed martini glass and garnish with a twisted peel of lemon.

NOTE: To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the superfine sugar.

Makes 1 serving.

Y’all have a great weekend!