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For those who happen to enjoy an unusual cross of flavors and styles, chicken fried steak is something to be experienced. A cross between the classic taste of steak and the simple joys of fried chicken, this increasingly popular method of cooking steak is a wonderfully memorable mix of different flavors. Casual, yet dignified, it is a meal that distinguishes itself with its flexibility and accessible nature. Which makes chicken fried steak the type of meal that can fit a variety of occasions.

Cooking chicken fried steak is not too difficult to make. All it requires is a steak, breadcrumbs, oil and a skillet or deep fryer. Simply cover the steak in breadcrumbs, heat the oil in the skillet or deep fryer, and cook the steak until it is done. If it is being made in a skillet, it needs to be flipped every couple of minutes but, otherwise, there is little that needs to be done until the steak is done cooking.

It is very rare for chicken fried steak to be made from a top quality cut of beef. After all, the steak is not being expected to stand entirely on its own, so it is not vital that it be perfect. Additionally, the frying of the steak has a tenderizing effect on the meat, which also permits a slightly lower quality cut of meat to be used. Obviously, there is a limit, but chicken fried steak is more forgiving than steak on the grill.

The part that really makes the difference in chicken fried steak is the mix of spices that are added to the breadcrumbs. These spices are the savor that truly makes the difference in the taste of the steak and makes it distinctive on the palate. By blending just the right combination of flavors, chicken fried steak can come into its own and really shine. But to get the best blend of spices, the best thing anybody can do is experiment. After all, there is only one person who will always be there to judge the results, and that is the person who cooks it. So any cook who wants to master chicken fried steak would be well-served to try a few new things, take a few notes, and figure out just how to make it just right.

No matter how you make chicken fried steak, it is almost always a welcome addition to the menu. Whether for dinner after work, a Sunday brunch, a picnic, or a get-together with friends, chicken fried steak can be a fun addition to the menu. Unusual, yet familiar, it is a meal that is easy to enjoy and always welcome.

Though it has only recently joined the mainstream, chicken fried steak is an increasingly popular meal both at home and when going out to eat. A distinctive blend of different flavors, it is a meal that is starting to receive its proper due as a dish that is well worth the effort. So give chicken fried steak a try and see why it is becoming the new recipe of choice for people who love steak.

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French Fries Your Way

by Brian Clancey

I do not like buying frozen French Fries because I want to
control the types and amount of vegetable oil used to make them.
Some of the commercial French fries on the market contain
surprisingly large amounts of oils. This is too bad because
potatoes. by themselves, are not fattening and contain plenty of
important nutrients.

A 5 1/2-ounce potato, about the size of a computer mouse, has
100 calories, no fat, 26 grams of carbohydrate and 3 grams of
fiber. North Dakota State University nutritionist Julie
Garden-Robinson says that potato also provides 21% of the daily
recommendation for potassium and 45% of vitamin C, plus other
nutrients.

She stresses that you should cCook potatoes in their skins and
eat the skin or peel as thinly as possible because many of the
nutrients are directly beneath the skin.

French Fries Your Way

One potato per person or one big for two people

Olive oil

Fresh ground pepper

Coarse salt

Dried red chili peppers (optional)

Oregano and thyme (optional)

Wash the potatoes. Do not peel. Cut out any blemishes.

Cut the potatoes in any style. Remember the thicker the piece,
the longer it takes to cook.

For shoe string, cut into quarter inch thick slices along the
length of the potato. Lay them flat and cut them in quarter-inch
thick fries. For wedges, don’t cut them so small.

For cubes, cut into quarter to half inch thick slices. Lay them
flat and cut again. Then again along their length.

Wash off the excess starch on the potatoes. Pat dry. Put on a
light coating of olive oil. Sprinkle with the pepper, salt and
optional ingredients such as herbs or dry chili peppers and
quickly combine them with your hands.

Spread on a large cookie tray and bak at 450 degrees F. After 10
or 15 minutes, turn the potatoes with spatula to help them brown
on all sides. Serve when cooked to your liking.

It does not matter which type of potato you use. However, I like
to cube the red ones and cook with them with the herbs. I like
to turn the russets into shoe string and the yellow fleshed
potatoes into wedges, using the dry chili peppers for
flavor.

Have you ever paused to ponder why fast fries and refined potato chips are so popular with the masses? If such processed and unhealthy junk can hold such appeal, can you imagine how much more real flavour this good old potato recipe all the way from Germany packs? I enjoy my potatoes as a great-tasting source of starchy carbohydrates too, so dig in friends!

Mom’s German Potato Salad

5 lb red potatoes

1 lg onion, chopped

1 t salt

1/8 tsp. pepper

8 sl bacon

1 1/2 c water

1 1/2 c vinegar

1 c granulated white sugar

4 eggs, hard cooked

Cook the potatoes in their jackets. When the potatoes are cool, peel and slice. Salt and pepper the potato slices. Chop the onions and add to potatoes. Cube the bacon and fry in a large fry pan until golden brown. Remove bacon bits from grease in pan, add the water, vinegar and sugar to the pan, then bring to boil.

Place the potato mixture in the liquid, stirring occasionally. Add more liquid if so needed. Then add bacon bits and sliced or cubed eggs if desired. Serve warm and enjoy. Do not use Idaho potatoes though as the red ones are best.