Archive for March, 2018

Diner-Style Country Fried Steak

Posted: March 19, 2018 in Recipes
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countryfriedsteakThis golden-fried chopped beef steak, smothered in a rich country gravy, is a traditional southern diner favorite. It’s best served with mashed potatoes and gravy.

Difficulty: Easy
Hands-on: 30 minutes

Total: 30 minutes

Serves: 4

Ingredients
1 lb. beef cube steak, cut into 4 pieces
1 cup all-purpose flour
1 tsp. salt
½ tsp. paprika
½ tsp. ground black pepper
½ cup buttermilk
¼ cup vegetable oil

Directions

Step 1

Tenderize the meat by pounding it with a mallet or the bottom of a heavy skillet.

Step 2

Stir together the flour, salt, paprika, and pepper in a shallow dish. Put the buttermilk in a separate dish.

Step 3

Dredge steaks in the flour mixture, dip into the buttermilk, and dip again into the flour mixture.

Step 4

Heat the oil in a large skillet over medium-high heat. Cook the steaks 5 minutes on each side.

Herbed Flounder Pinwheels

Posted: March 18, 2018 in General

flounder_wheelsThese elegant flounder rolls are easy to make and delicious.

Difficulty: Medium

Hands-on: 25 minutes

Total: 45 minutes

Serves: 4

Ingredients
3 cups fresh spinach leaves, chopped
1 large egg, beaten
¼ cup soft bread crumbs
½ tsp. salt
¼ tsp. dried whole thyme
¼ tsp. fresh ground black pepper
4 flounder fillets (4 oz. each)

Directions

Step 1

Preheat oven at 375°F. Steam spinach in vegetable steamer over boiling water until spinach is just wilted. Drain and chop spinach. In a small bowl, combine spinach, egg, bread crumbs, salt, thyme, and pepper. Set aside.

Step 2

Rinse flounder fillets with cold water and pat dry. Divide spinach mixture equally. Spoon mixture in center of each fillet. Beginning at narrow end, roll up in jellyroll fashion. Place seam side down in an 8" square baking dish. Cover and bake for 15–20 minutes.

Step 3

Transfer rolls to a warmed serving platter. Serve immediately.

Apple, Walnut, and Pork Meatballs

Posted: March 17, 2018 in Recipes
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meatballsThe addition of apple to these meatballs gives them a slightly sweet flavor. These are great to serve as part of an autumn meal.

Difficulty: Easy

Hands-on: 30 minutes

Total: 1 hour
Serves: 10

Ingredients

1 Tbsp. olive oil
5 thick slices day-old or toasted Italian bread
1 medium yellow onion, peeled and minced
3 large tart apples, peeled, cored, and finely diced
2 sprigs fresh oregano, chopped
2 lbs. lean ground pork
1 large egg, lightly beaten
¾ cup finely chopped walnuts
½ tsp. ground black pepper

Directions

Step 1

Preheat the oven to 375°F. Line a roasting pan with parchment paper and lightly grease the paper with the oil.

Step 2

Soak the bread in water for 1 minute. Thoroughly squeeze out all the liquid. In a large mixing bowl, thoroughly combine all the ingredients. Form the mixture into 2" balls.

Step 3

Place the meatballs in the prepared pan. Bake for about 30 minutes until thoroughly cooked and golden brown.

Step 4

Transfer the meatballs to paper towels to drain.


chestnutcannelloThis is wonderfully delicious and easy to make in advance. A fine variation is to add some spinach to the ricotta stuffing. You can also substitute prosciutto for regular ham.

Difficulty: Medium

Hands-on: 30 minutes

Total: 1 hour

Serves: 6

Ingredients
4 large eggs, divided
1½ tsp. salt, divided
1 tsp. ground white pepper, divided
1 cup whole milk
1 cup Italian chestnut flour
2 Tbsp. vegetable oil
1 cup ricotta cheese
¼ tsp. nutmeg
½ cup smoked ham, thinly sliced and shredded
½ cup chopped fresh Italian flat-leaf parsley
¼ cup fresh basil leaves, torn into small pieces
1 cup freshly grated Parmesan cheese, divided
½ cup extra-virgin olive oil
2 small shallots, peeled and minced
2 cups sliced mushrooms
1 Tbsp. cornstarch
1 cup dry white wine
½ cup chicken broth
10 fresh sage leaves, chopped

Directions

Step 1

Preheat oven to 350°F. Spray a medium baking dish with nonstick cooking spray.

Step 2

Place 2 eggs, 1 teaspoon salt, ½ teaspoon pepper, milk, and chestnut flour in a blender or food processor and process until smooth. Heat 2 teaspoons vegetable oil in a nonstick pan over medium heat. Pour ⅓ cup batter into the hot pan, moving the pan around in circles to evenly spread the batter.

Step 3

Fry for 2–3 minutes per side; don’t over- or undercook or the pasta will tear. Repeat with remaining vegetable oil and batter. Stack on sheets of waxed paper and set aside.

Step 4

In a large bowl, mix the ricotta cheese, 2 eggs, nutmeg, ham, parsley, basil and ½ cup Parmesan cheese. Lay out 1 sheet of pasta and spread 1 tablespoon of ricotta mixture across one edge. Carefully roll the pasta into a tube and place in baking dish. Repeat with remaining pasta and filling. Set aside.

Step 5

Heat olive oil in a skillet over medium heat. Sauté the shallots and mushrooms for 2–3 minutes. Add the cornstarch and stir until thickened, about 5 minutes. Blend in the wine, broth, sage, and remaining salt and pepper. Pour over the cannelloni and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

It’s five o clock somewhere

Posted: March 11, 2018 in General
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ketelonesSmooth vodka + fresh pomegranate = a match made in heaven.

Pomegranate Cocktail
1.5 oz. Ketel One Vodka
1 lime, juiced
1.5 oz. pomegranate juice
Garnish with 2-3 lime rounds & 2 tbsp pomegranate arils