Chicken-Fried Steak with Redeye Curry Gravy

INGREDIENTS:

1. 1 large egg, lightly beaten
2. 1/2 cup milk
3. 1 1/2 cups all-purpose flour
4. Salt
5. Freshly ground pepper
6. Twelve 1/4-inch-thick slices of top round beef (about 18 ounces)
7. Vegetable oil
8. 1 small onion, thinly sliced
9. 2 garlic cloves, minced
10. 1 tablespoon minced fresh ginger
11. 1 tablespoon mild Madras curry powder
12. 1 1/2 tablespoons Sriracha
13. 1/2 cup strong brewed coffee
14. One 13-ounce can unsweetened coconut milk
15. 2 tablespoons lime juice
16. Lime wedges for serving
17. 1 1/2 teaspoons sugar

DIRECTIONS:

1. In a pie plate, whisk the egg with the milk. In another pie plate, generously season the flour with salt and pepper. Dredge the beef in the flour, tapping off the excess. Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.
2. In a large cast-iron skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the steak over moderate heat, turning once, until golden and crispy, about 5 minutes. Drain on paper towels and season lightly with salt.
3. Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic, and ginger. Cook over moderate heat, stirring occasionally until the onion is softened and browned about 5 minutes. Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice, and sugar, season the gravy with salt and pepper and simmer until thickened, about 5 minutes.
4. Put the chicken-fried steaks in shallow bowls. Top with the curry gravy and serve with lime wedges.

SERVE WITH Egg noodles.

Jerk Catfish

INGREDIENTS:

1. 1/3 cup chopped onion
2. 1 clove garlic, smashed
3. 1 tablespoon sesame seeds
4. 2 teaspoons brown sugar
5. 1 1/2 teaspoons ground allspice
6. 1 1/2 teaspoons dried thyme
7. 1/2 teaspoon grated nutmeg
8. 1 1/4 teaspoons salt
9. 1/4 teaspoon fresh-ground black pepper
10. 1/4 teaspoon cayenne
11. 2 1/2 tablespoons cooking oil
12. 1/2 teaspoon vinegar
13. 2 pounds catfish fillets

DIRECTIONS:

1. In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar. Heat the broiler. Lightly oil a broiler pan or baking sheet.
2. Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.
3. Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.

Fried-Catfish Sandwiches with Spicy Mayonnaise

INGREDIENTS:

1. 1. 1/2 cup mayonnaise
2. 2. 3/4 teaspoon fresh-ground black pepper
3. 3. 1/8 teaspoon cayenne
4. 4. 4 large crusty rolls, split
5. 5. 3/4 cup cornmeal
6. 6. 1 1/4 teaspoons salt
7. 7. 1/2 teaspoon dried thyme
8. 8. 2 pounds catfish fillets
9. 9. 2 eggs, beaten to mix
10. 10. 1/4 cup cooking oil
11. 11. 3 cups tender greens, such as spinach or leaf lettuce (about 2 ounces)

DIRECTIONS:

1. In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.
2. In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.
3. In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.

Workout November 13, 2012

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Fried Green Tomatoes with Bacon Ranch Dip

INGREDIENTS:

• 5 slices bacon
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon granulated garlic
• 1 teaspoon dill weed
• 1 1/2 teaspoon white wine vinegar
• kosher salt and fresh cracked pepper
• 2 medium green tomatoes sliced 1/4 inch thick
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup yellow corn meal

DIRECTIONS:

1. In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve pan drippings. Allow bacon to cool and then crumble. To ensure the drippings don’t get too hot remove pan from heat while you prepare the dip.
2. In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed, and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the tomatoes.
3. Season both sides of sliced tomatoes with salt and pepper.
4. Dredge each slice in flour, shake off excess. Next, dip in egg and then press into corn meal to coat completely.
5. Return bacon pan to medium heat. Once hot, fry the tomatoes until browned, about 3 minutes per side. (Note: You may need to do this in batches.) Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt.
6. Place tomatoes on a serving platter. Serve hot with bacon ranch for dipping.

Fried Green Tomato Bacon Burger

Ingredients:

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon Cajun seasoning
• 1 tablespoon white vinegar
• 1 teaspoon Dijon mustard
• 4 slices bacon, cut in half
• 1/2 cup flour
• 1 egg
• 1/4 cup milk
• 1 cup panko bread crumbs
• 2 medium green tomatoes, cut into 1/4 inch slices
• salt and pepper
• 4 ground beef patties
• lettuce
• 4 hamburger buns

Directions:

1. In a bowl combine mayonnaise, sour cream, cajun seasoning, vinegar and Dijon mustard. Chill until ready burgers are finished.
2. Cook bacon in a pan over medium heat. Transfer to a plate. Reserve pan drippings. Remove from heat while you prep the tomatoes.
3. Place the flour on a plate. Whisk the egg and milk together in a bowl. Place panko bread crumbs on another plate.
4. Season the green tomatoes with salt and pepper on both sides. Dredge the tomatoes in the flour. Then dip in the egg/milk wash then dredge in the panko bread crumbs. Repeat until all tomatoes are coated.
5. Return the pan with bacon drippings to the heat. Drop a couple panko bread crumbs in, if they sizzle then it’s ready to go. Fry the tomatoes 2 – 3 minutes per side or until golden brown. Transfer to a plate. Cover to keep warm.
6. In the same pan, cook the hamburger patties. You can also grill them if you prefer.
7. Turn on the oven broiler and broil hamburger buns 1 minute or until golden.
8. Spread cajun mayonnaise over the top bun. Place lettuce on the bottom bun. Top with ground beef patties. Top each burger with a couple slices of bacon and 2 fried green tomatoes. Serve

Workout September 23, 2012

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Chicken and Rice With Peas

Ingredients:

• 1  tablespoon  olive oil
• 8  bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• kosher salt and black pepper
• 1  medium onion, chopped
• 1  red bell pepper, chopped
• 1  cup  long-grain white rice
• 2  cups  low-sodium chicken broth
• 1  tablespoon  fresh thyme leaves
• 1  cup  frozen peas
• 1/2  cup  pitted green olives, halved

Directions:

1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate.
2. Add the onion and bell pepper to the drippings in the Dutch oven and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes.
3. Remove the Dutch oven from heat. Transfer the chicken to a plate. Fold the peas and olives into the rice and let sit, covered, for 5 minutes. Serve with the chicken.

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Rosemary Garlic Pot Roast & Potatoes

Ingredients:

• 3 pounds pot roast
• kosher salt and fresh cracked black pepper
• 2 tablespoons olive oil
• 10 cloves garlic
• 1/2 medium onion, diced
• 2 tablespoons fresh rosemary, divided
• 1/4 cup red wine
• 1 cup unsalted beef broth
• 2 tablespoons flour
• 1/2 cup whole milk

Directions:

1. Preheat oven to 300 degrees.
2. Season the roast liberally with salt and pepper.
3. Heat olive oil in a dutch oven over medium high heat. Sear on all sides. Add in garlic, onions and 1 tablespoon rosemary. Cook for 30 seconds.
4. Pour in red wine and beef broth. Cover and roast in the preheated oven for 3 – 3 1/2 hours or until tender and cooked through.
5. Remove roast from the pan. Cover to keep warm.
6. Pour pan juices into a measuring cup. The majority of the fat will rise to the top. Spoon two tablespoons off and add it to the dutch oven. Spoon off as much of the rest of the fat as you can, but don’t worry about leaving some.  You should have about 2 cups of broth left over.  If you don’t add more beef broth.
7. Heat dutch oven over medium heat. Whisk flour into the reserved fat in the dutch oven. Whisk in the 2 cups of reserved pan juices. Allow to thicken. Add 1 tablespoon of the hot gravy to the milk to temper it. Pour milk into the gravy. Stir in remaining fresh rosemary.
8. Cut roast. Spoon gravy over the top. Serve.

Creamy Mashed Potatoes

INGREDIENTS:

• 2 pounds russet potatoes (about 5 potatoes), peeled and cut into cubes
• 3 tablespoons butter
• 1/2 cup half and half
• salt and pepper to taste

DIRECTIONS:

1. In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
2. Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 3-4 minutes.

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Fried Green Tomato Grilled Cheese

INGREDIENTS:

• 2 – 3 medium to large green tomatoes, sliced ¼ inch thick
• Kosher salt and fresh cracked pepper
• ½ cup flour
• 2 large eggs, beaten
• 1 – 2 cups panko bread crumbs
• Oil for frying
• 2 tablespoons butter, softened
• 8 slices crusty French bread
• 8 slices pepper jack cheese

DIRECTIONS:

1. Season the green tomatoes liberally with salt and pepper on both sides.
2. Set up an assembly line with the flour, eggs, and panko. Dip a tomato into the flour, then into the egg and then press into the panko until well coated. Set aside and repeat until all tomatoes are coated.
3. Heat 1 inch of oil in a pan over medium-high heat. Drop a couple of panko crumbs into the oil and once they sizzle the oil is hot enough. Fry the tomatoes in batches until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate and sprinkle with kosher salt. Repeat until all tomatoes are fried.
4. To assemble one sandwich: butter one side of 2 slices of bread, place one slice of cheese on the bread, place two tomatoes on top followed by another slice of cheese and the other slice of bread.
5. Place sandwich in a non-stick pan over medium heat and cook until bread is golden and cheese is melted, 2 – 3 minutes on each side. Serve immediately.

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Roasted Salmon With Potatoes and Mushrooms

Ingredients:

• 1  pound  small new potatoes (about 10), halved
• 8  ounces  button mushrooms
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 1  1 1/4-pound piece skinless salmon fillet
• 1  tablespoon  red wine vinegar
• 1  tablespoon  whole-grain mustard
• 1  teaspoon  honey
• 2  tablespoons  fresh flat-leaf parsley, chopped

Directions:

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Honey Mustard Chicken

INGREDIENTS:

• 1/4 to 1/3 cup smooth Dijon mustard
• 1/4 to 1/3 cup honey
• 1 Tbsp olive oil
• 2-3 pounds chicken thighs (or legs)
• Salt
• 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
• Freshly ground black pepper

METHOD:

1 Preheat the oven to 350°. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

2 Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

3 Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.

Sprinkle some freshly ground black pepper over the chicken before you serve.

Ethiopian Style Chicken Drumsticks

INGREDIENTS:

• 3-4 pounds chicken legs, thighs or wings
• 2 Tbsp peanut oil, or melted butter (or ghee)
• Salt
• Lemons or limes for serving

Spice Mix:

• 2 Tbsp sweet paprika
• 1 Tbsp hot paprika, or 1-2 teaspoons cayenne
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon ground fenugreek
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

METHOD:

1 Preheat oven to 325°. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt.

2 Mix all the spices together in a small bowl. In a large bowl, mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package; you will be cooking these legs covered for most of the time.

3 Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. Fold over the foil to seal up the drumsticks and bake for 90 minutes.

4 At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. I like the meat to almost fall off the bone on my drumsticks, so I cook uncovered for another 30-45 minutes.

5 To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flatbread. Squeeze some lemon or lime juice over the chicken right before you serve it. A green salad is a good side dish, too.

Fried Eggplant with Lemon Wedges

Ingredients:

• 2 large eggs, beaten
• ½ cup (75 g) all-purpose flour
• 1 large eggplant, with skin, cut into ½-inch (1.2-cm) slices
• ¼ cup (60 ml) vegetable oil
• Sea salt and freshly ground black pepper
• Lemon wedges

Directions:

Prepare two shallow dishes, one for eggs and one for flour.
Coat eggplant slices first with flour, then with egg.
Heat oil in large skillet over medium heat. Cook eggplant slices 2 minutes or until brown, turn over, and continue cooking until the other side is brown and soft.
Transfer to a paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.
Place slices on serving plate, season with salt and pepper, and garnish with lemon wedges.

Tilapia Po’ Boys

Ingredients:

• 1/2  cup  flour
• 1  tablespoon  seafood seasoning
• 3  6-ounce Tilapia fillets, cut into strips
• 2  tablespoons  canola oil
• 1/4  cup  mayonnaise
• 1  baguette, split and quartered
• 1  cup  shredded lettuce
• 16  pickle chips
• hot sauce and potato chips, for serving

Directions:

1. In a shallow bowl, combine the flour and seafood seasoning. Coat the tilapia with the flour mixture (tapping off any excess). Heat the oil in a large nonstick skillet over medium heat. Cook the tilapia in batches until cooked through, 3 to 4 minutes per side, adding more oil to the pan if necessary.
2. Dividing evenly, spread the mayonnaise on the baguette. Form sandwiches with the baguette, lettuce, pickle chips, and tilapia. Serve with the hot sauce and potato chips.

Blackened Tilapia With Buttered Carrots

Ingredients:

• 1 1/2 pounds carrots, cut into sticks if large
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh oregano
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 2 tablespoons blackening seasoning
• 3 tablespoons canola oil, plus more if needed
• corn bread, for serving

Directions:

1. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the carrots in the basket, cover, and steam until tender, 6 to 8 minutes; drain and toss with the butter, oregano, and ½ teaspoon salt.
2. Meanwhile, rub the tilapia with the blackening seasoning. Heat the oil in a large nonstick skillet over medium-high heat. Cook in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Serve with the carrots and corn bread.