Cuisinart Chef's Classic Enameled Cast Iron 9-1/4-Inch Square Grill Pan, Provencal Blue Reviews

Cast iron gets a new look! The Cuisinart Chef's Classic Enameled Cast Iron cookware lines offers a variety of sizes and styles so you can cook any way you like. On the stove in the oven or under the broiler, this durable and attractive cookware evenly retains and distributed heat for results every time. It's easy to sear steaks in the grill pan, braise or simmer family-sized entrees in the casseroles, or bake a breakfast frittata in the fry pan. An with the appealing colors and elegant enameled finish, you won't have to think twice about bringing them right to the table to serve! Any way you cook, equipping your kitchen with Cuisinart cast iron cookware allows for endless menu options. This Cuisinart cookware is timeless.

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Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Chicken-fried steak is home-cooked Texas food at its best. Brought to us by the cowboys on the plains of Texas, this dish has evolved into a classic dish that all Texans and non-Texans alike will sure to love. Although there are many variations of this classic Texas dish, the recipe below results in a perfectly spicy, crispy crust. Of course, no chicken fried steak is complete without white cream gravy, so a classic recipe for that is also included below.

Chicken Fried Steak

Pan Fried Chicken

Ingredients:
1 3/4 to 3 pounds round steak, sliced 1/2 inch thick, and then tenderized (cube steak).
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground black pepper
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon hot pepper sauce
1 1/2 cups buttermilk
1 egg
2 garlic cloves, minced
vegetable shortening or oil for frying

Directions:
Cut the steak into 4 equal portions. If not already tenderized, pound the round steak portions until they are about 1/4 inch thick.

Place the flour in a shallow bowl or dish. In another dish, stir together the baking powder, baking soda, salt, and pepper. Mix in the buttermilk, egg, hot pepper sauce, and garlic. The mixture will be thin.

Dredge each cut of steak first into the flour and then into the batter. Dunk the steaks back into the flour and pat in the flour until the surface of the meat is dry.

Add enough oil into a deep cast-iron dutch oven or skillet to at least 4 inches of fat. Bring the temperature of the grease up to 350 degrees Fahrenheit. Fry the steaks for 7 to 8 minutes, pushing them down into the oil when they begin to float, and flipping them once, until they are a nice golden brown on both sides. Drain the steaks and place them on a platter, keeping them warm while you prepare the white cream gravy (below).

Chicken fried steaks are traditionally served with mash potatoes, with the cream gravy generously covering both.

Classic White Cream Gravy

Ingredients:
1/4 cup pan drippings (reserved from the chicken fried steak oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
salt to taste

Directions:
Place the skillet over medium heat and sprinkle in the flour, stirring to avoid lumps in the gravy. Pour in the evaporated milk and beef stock. Simmer until the liquid has thickened, about 3 minutes, stirring frequently. Add the pepper and salt to taste. The gravy should be quite peppery, so add more pepper if needed.

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

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Wedding Season - 3 Classic Dishes That Every Wedding Caterer Must Know

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With the wedding season around the corner and my lady needing her special day to be memorable as ever I took the initiative and interviewed 5 caterers giving them only 3 dishes to serve. The choices were entree's i feel are staples for any personal chef, catering company or even aspiring chef. I also chose on a varying degree of difficulty to assess how serious each caterer was about the event and to see if they were willing to take on a bit more of a challenge to impress or if they would display a unique twist on a traditional and oft times more forgettable dish that is served at many weddings I have been to. The list starts with the most challenging and daring and moves down the line to the least compelling but allows for a bit more freedom of expression in the dish.

First on my list was a crab and bay shrimp stuffed salmon. I chose this to distinguish those caterers that intended to cook a bit more impressive dish and truly wanted to earn my business. The freshness of the seafood is always a key determinant in choosing the right service and chef for the job. I left the seasoning up to the cook and was impressed with the one caterer that chose this dish as there proposed menu item. The mix of rosemary and old bay seasonings was robust and the freshness left it's impression.

Second i looked towards the sometimes tough but delicate duck breast with a sauce of the chef own personal tastes. This was chosen by two of the five chefs and i was all but inspired by both of these dishes. While one was undercooked and under-seasoned the other was dry and glazed with an inappropriate amount of teriyaki something I was not accustom to seeing from refined cooks and am in full understanding as to why. I was impressed with the reduction that was served on the side of the under-seasoned duck breast and gave some extra points for that item.

Finally the traditional dish was included to weed out the weak or allow someone to stand out by offering a unique twist on an over served dish that can easily lack personality. The chicken breast and steamed vegetables was meant to lure in the catering service that was looking to take the easy path and if they didn't do something special with it, they were lost. In fact of the 2 that chose this dish they were both quite impressive. One caterer served a delicious and sweet chutney that allowed the mushroom and prosciutto stuffed chicken to stand out. The final personal chef used a white wine sauce and a side of garlic blue cheese mash potatoes to ride shotgun with a lightly pan fried all white chicken breast. This stood out however my decision had been made.

The effort was there for only one of the personal chefs and they made the decision to impress at the highest level offered. This told me they would do a fine job with any of the dishes that I decided to go with and I made a decidedly confident choice. As the moral says it's worth the effort.

Harvard Williams is a writer and food lover that is in close contact with many caterers, personal chef's and food service workers. His passion for unique items and the psychology behind a nations love for food drives him to consistently try new food items. He has worked closely with such caterers as http://www.sandiego-catering.net on improving their wedding catering service and is working on his long time goal of releasing a the first pop up cook book!

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Texas Fried Chicken recipe classic white cream

Chicken - fried steak house is the kitchen, at best, its Texas. Contributed by cowboys on the plains of Texas, the court has become a classic cuisine that love to all non-Texans and Texans as safe. Although there are many variations on this classic Texas court, the following recipe is a perfect spicy, crunchy crust. Of course, not Fried Chicken steak is complete without white cream, a classic recipe is also includedbelow.

Chicken fried steak

Ingredients
round steak 1 3 / 4 to 3 pounds, sliced 1 / 2 inch thick, crumbly, and then (cube steak).
2 cups flour
2 v. teaspoon baking powder
One tea ground black pepper
1 teaspoon teaspoon baking powder
4.3 teaspoon salt
1 tablespoon chili sauce
1 1 / 2 cups buttermilk
1 egg
2 cloves garlic, minced
fat or vegetable oil for frying

Directions:
Cut the steakinto 4 equal parts. If portions of the book is not already worn Rouelle to about 1 / 4 inch thick.

The flour on a plate or bowl. seasoning in a bowl with baking powder, baking soda, salt and pepper. Stir in buttermilk, egg, pepper and garlic. The mixture is thin.

Dredge each steak first cup flour, then in batter. Dunk steaks back into flour and Pat in the flour until the meat surfacesec.

Add enough oil in Dutch oven or deep cast iron at least 4 inches thick. Bring the temperature of 350 degrees Fahrenheit fat. Fry the steaks for 7-8 minutes, pushed down in the first oil if the float, and turning once, until browned on both sides of Nice. Drain and place steaks on a plate and keep warm while you prepare the white cream sauce (see below).

Chicken fried steak aretraditionally served with mashed potatoes with cream sauce, cover generously.

Creamy white classic

Ingredients
04:01 cup drippings (reserved chicken fried steak with oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons flour
V. 2.1 tsp black pepper
Salt

Directions:
Place pan over medium heat and sprinkle the flour, stirring to avoid, in bunchessauce. Pour the condensed milk and beef broth. Boil until the liquid has thickened, about 3 minutes, stirring frequently. Add salt and pepper to taste. The sauce should be very spicy, add more pepper if necessary.

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