sliced | ChefsOpinion

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The great thing about CFS is that one can utilize an economical (cheap, in plain English) cut of beef, such as top round or cube steak and still get excellent results. However, I happened to have some leftover raw strip loin left from yesterday’s dinner, which I sliced thin, then pounded it even thinner for this CFS.
Usually the traditional side dish would be mashed potatoes, but I am trying to cut down on my starch intake, so I felt the flour from the breading and the “Gravy” was enough of that for the day.
(The rendered fat from the chorizo and the chicken fat made this southern style gravy even tastier than it’s usual version made with bacon fat)
American comfort food at it’s finest ! (Just don’t tell your cardiologist) 🙂
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Bon Appetit ! Life is Good !
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All about Chicken Fried Steak
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All about Gravy
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Chicken Fried Steak

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: pound your choice of beef steak to 1/4″ thick, season with salt and cayenne pepper

: mix whole eggs with buttermilk (or substitute with yogurt)

: season flour with kosher salt and cayenne pepper, dip steak into it and shake off excess flour

: dip steak into egg/dairy mixture

: dip steak into flour again

: cook in clarified butter

: cook until golden on both sides and steaks have done-ness you desire

: remove steaks to absorbent paper

: add a spoonful of flour to the pan with the clarified butter, saute one minute until flour is “blond” in color

: add milk, chopped thyme leaves, kosher salt and cayenne pepper to the roux, whisk well to avoid lumps, simmer for five minutes, gravy should cover the back of a spoon, check / adjust seasoning

: while gravy simmers, saute diced chorizo, sliced onions and garlic paste in chicken or duck fat

: saute until onions are translucent

: add sliced white cabbage, season with kosher salt and cayenne pepper, add a cup of chicken stock, cover, simmer until cabbage is heated through but still crisp

: check / adjust seasoning

: plate the cabbage

: top with steaks and gravy

: Chicken Fried Steak

: Chicken Fried Steak

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How many folks have actually tried pig’s tails? Not many in this part of the world I assume. In my opinion, pigs tails are one of the best parts of the pig, but sadly underutilized in the “civilized world”, were we tend to discard secondary cuts or feed them to the animals (lucky dogs 🙂 ).
Thankfully, lately some of these special cuts have found new fans and pigs tails are now widely available again at your favorite butcher and even in supermarkets.
Buy them fresh, smoked or salted (dry or in brine) for a variety of wonderful dishes. For the following dish I used pigs tails in brine.

Bon Appetit ! Life is Good !
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Pig’s Tail Souse

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Preparation :
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remove tails from brine, rinse under running water for 15 minutes, cover with cold water, season with cider vinegar, garlic paste and hot sauce, simmer until tender but not falling apart, about two hours

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cooked, tender pigs tails

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for the dresing, slice onions, cucumbers and radishes into fine julienne, add kosher salt, cayenne pepper, garlic paste, cider vinegarand a few drops of olive oil

for the dressing, slice onions, cucumbers and radishes into fine julienne, add finely sliced chives, kosher salt, cayenne pepper, garlic paste, cider vinegar and a few drops of olive oil

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