Food Minia

Country fried steak is a big favorite around here, there is just nothing like it.  These steak fingers were perfect and a great way to serve this classic southern dish to children.  They can eat them with their hands and dip them in the delicious gravy. 3lbs cube steak 1 1/2 cup whole milk 2 eggs 3 cups flour 2 tbsp seasoning salt 1 tbsp black pepper Canola Oil (for frying) 1/3 cup flour 2 cups whole milk salt and pepper to taste Cut the cube steak into strips. In one small mixing bowl combine the flour, seasoning salt and pepper. In another small bowl combine the whole milk and eggs, whisk well.  Dip the cube steak into the flour then into the milk mixture then back into the flour and place on a clean plate. Continue with the remaining cube steak.  Heat canola oil in a deep pan over medium heat.  Place 3-4 steak fingers into the oil at once and let cook until they are golden brown and cooked through. Remove to a clean plate lined with a paper towel. Continue wi...

Beef vindaloo is an absolutely delicious Anglo-Indian spicy curry packed with the flavors of garlic, red chilly and vinegar. Give a try on it, serve to your family and don't forget to leave your feedback here. Ingredients: Beef-1 kg Dry red chilly- 12 to 15 nos (depending on the spice tolerance) Garlic- 1/2 cup Vinegar- 1/2 cup Onion-2 nos Tomato-1 nos Coriander powder- 2 tbsp Garam masala powder-1 tsp Salt-to taste Oil-for frying onion Coriander leaves-to garnish  Preparation: Soak dry red chilly in vinegar for few minutes. (Remove the inner seeds of dry red chilly; if you don't want much spiciness; but the dish tastes its best with hot). Add it in to a blender along with garlic. Make a smooth paste out of it. Marinate the cubed beef pieces with salt and the above blended paste. Let it rest for 1 hour (first 1/2 hour in fridge and half hour at room temp). After that, pressure cooks the beef pieces  (without adding any water ; if necessary add little) for few whistles until co...

You can enjoy this classic Sunday supper with almost no effort. This moist and tender  pot roast couldn't be any easier. I've made this with any size chuck roast. The first was a small one and the next is a  larger one that gave us leftovers for  another dinner.  It uses very basic pantry ingredients.  Salt, pepper, onion and one unexpected  ingredient; apple cider vinegar.  Salt and pepper all sides of the meat  g enerously. Put into a foil lined metal roasting pan. Top with sliced onion. Pour the ¼ C of apple cider vinegar around the roast.  Seal all the seams of the foil tightly. Pour water into the bottom of the roasting  pan until it's halfway up the sides of the  meat packet. Replenish the water as  needed, about 2 more times.  Roast at 400º for 3-½ hours  Remove the roast to a serving platter.  It will be fork-tender.  Pour the meat juices into a gravy boat. Serve over the beef as a natural au jus. w...

It's no secret that I hate winter, mainly because I really dislike being cold. If I had unlimited resources, I'd keep my house at a balmy 73 degrees all season long. In fact, I have fond memories of the apartment we had before we bought our house. Our rent included heat and air conditioning and since the buildings were old they required us to keep the heat at 72 or higher in the winter so the pipes didn't freeze. We used to walk around the apartment in shorts and t-shirts. It was glorious. But I digress. This recipe for No Peek Beef Tips has been on my radar for a while now, but I kept putting off making it due to the ingredients. Yes, I'm a bit of an ingredient snob and the various powders and cream of soup didn't sound appealing. The weather finally took a nosedive this weekend and the cold and wind had me craving comfort food. I also needed something easy for Sunday dinner with my parents. I didn't tell them what was in this until after they'd tried it. ...

This souper -easy pot roast will satisfy  your need for yummy comfort food.  It takes only 5 minutes to put together.  I used the crock pot, but when I was given this recipe from a relative, crock pots weren't even on the market yet. That's how old this one is. I love the memories behind each recipe I've been given. They're the best "souvenir".  So,  you can make this pot roast in  the  crock pot or in the oven. I've  given cooking times for each option.  The Golden Mushroom soup and sherry wine are what make this recipe different from others.   I always use the dry sherry ( not cooking sherry)  in this recipe.. I use it in several other recipes  as well, but it's also suitable to drink.  Mix everything together in the crock pot  then add the meat.   Turn it over to coat  both sides with sauce.  My favorite: cover and know that  dinner is taken care of and the house will smell amazing when we...

This is one of the original recipes in the cookbook that I made for my mom's Christmas gift 8 years ago.  I would've shared it earlier, except I thought I'd shared it already!  It's a classic dish to order from a Chinese restaurant--velvety strips of marinated beef stir fried with tender crisp broccoli in a flavorful brown sauce--and perfect served over steamed white rice. To keep the beef tender and not chewy, it's important to slice the strips against the grain.  The addition of cornstarch in the marinade further helps improve the texture of the beef.  Since the broccoli takes a lot longer to cook than the beef, it is cooked separately while the beef is marinating and then added back in at the end.  You'll want to use a large pan with a lid so that you can steam the broccoli after a quick stir fry. My favorite part about this recipe is the marinade which ends up becoming the sauce upon stir frying with the beef.  It is already quite fragrant due to the s...

Iranian cuisine is known for its slow-simmered, flavorful and savory stews that are served with a platter of long grain aromatic saffron rice. One of the most famous stews from Iran is the herb-filled ghormeh sabzi. Another favorite is the sweet and sour walnut and pomegranate khoresh fesenjoon. However, this  خورش چغاله بادام - chaghaleh badoom khoresh is one of the lesser known khoresh

On Rue Dauguerre last fall, the night the Beaujolais Nouveau was released, I sat at the banquette at Le Plan B , next to a well dressed gentleman who was diving into a plate of marrow bones. Cross cut ones, like in the picture below. With a tiny spoon. Very much enjoying himself.   Julia has a recipe of sorts for marrow bones (MAFCI p. 19), but it's for poaching them quickly to get the marrow for sauces, like sauce Bordelaise . ( You can pull the marrow from stewing bones for this as well, like Osso Bucco.) The fleur de sel is crucial . I got some when I was in La Rochelle --raked from the Atlantic salt flats nearby (and very expensive , for salt). When J first had it, she was skeptical, b u t one taste and she became a believer.      You can eith er split the bones len gth - wise or crosswise. But because I buy dog bones at Fareway, they are always cross-wise . And they are not a s long as I would like . The longer they are, the longer th ey take to roast....

There are all kinds of 'abats'--organ meats. (French for slaughterhouse is abattoir .) But liver is the easiest and fastest and healthiest and, well, easiest to take for many people. Julia has liver exactly right when she says it "cooks hardly more than a minute on each side. Overcooked liver is gray, dry, and disappointing—perfectly sautéed, it is a rosy pink when you cut into it. " The photo shows pork liver, my favorite, cut by the Meat Lab into lamelles, a little thicker than the usual. So it took about two minutes a side. A lot of paper towels or newspaper will help--to blot the liver and dredge it. If you put it on the counter it makes a huge mess. 4 slices (about 1 pound) calf's or pork liver sliced about ½ inch thick Salt and freshly ground pepper ½ cup or more seasoned breadcrumbs or flour in a plate 3 tablespoons butter and olive oil combined, or clarified butter Heat the butter and/or oil over high heat. Season the liver on one sid...

Thai Translation – Gaeng = Curry, Phed = Spicy, Neua = Beef Red curry is a fragrant and creamy curry, hearty and tempting. It is best served with fluffy white rice or sticky rice. You can purchase pre-made curry pastes in most supermarkets which are very good. But they are no substitute for a freshly made paste of your own that can be whipped up in minutes. Lean beef is an excellent source of protein and other minerals. It is delicious in a curry and when cooked well, it has a delicate mineral taste that goes superbly with a hearty creamy flavours in the curry. The eggplants in this curry are Thai eggplants that are small and round and often described as bitter. There are three main varieties you can use for this recipe –egg size and shaped eggplants (makhue prot), the pea sized eggplant ( makhue puang) which are crunchy and bitter in taste or the purple eggplants or aubergine. Look for the Thai eggplants in Asian supermarkets, but you can use aubergine for this recipe – just be caref...