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What did you have for dinner? -Part dois

Our whole family was here today. Pot luck. We did appetizers. Crab/artichoke dip, shrimp, cheeses, bruschetta, pimento cheese and cheese straws, Hatteras clam chowder, brownies and bought Turtle and key lime pies.
 
Impromptu wing eating contest participant at Wing Stop post Super Bowl. Managed to shove 27 down my gullet. Finished 3rd out of 12 participants. Won't be flying anywhere fast anytime soon. - BURP! -
 
Logician Man said:
Impromptu wing eating contest participant at Wing Stop post Super Bowl. Managed to shove 27 down my gullet. Finished 3rd out of 12 participants. Won't be flying anywhere fast anytime soon. - BURP! -
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27? Oh my!

I picked up a bug a couple of days ago and food has been the farthest thing from my mind. My treat for the Super Bowl was saltine crackers. ☺️ Today was better but still not up to snuff. Tomorrow is Valentine's Day and due to this setback, I don't have a Valentine for Hubby. Feeling bad, I told hubby I didn't have a Valentine for him. His reply was "good, I don't have one for you either." :D. That works.
 
Logician Man said:
Impromptu wing eating contest participant at Wing Stop post Super Bowl. Managed to shove 27 down my gullet. Finished 3rd out of 12 participants. Won't be flying anywhere fast anytime soon. - BURP! -
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Darn. The most I can usually do in a sitting is 10.
 
TheGoverness said:
Darn. The most I can usually do in a sitting is 10.
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I'm a pretty big guy with a 'BIG' appetite and a high metabolism, TG. Having grilled salmon, fried okra, garlic Texas toast, and grilled corn on the cob tonight. --- Fried apricot pie for later. ( loved these things since I was a little kid )
 
had some leftover lemongrass chicken that had been grilled
perfect for chicken & rice soup
no additional seasoning required beyond cooking onion til it was translucent
then adding a heavy squeeze of lemon after the heat was turned off
easy and tasty
 
vesper said:
Today I made a pot of veggie beef soup. Not planning on cooking dinner till Tuesday. However, I am in the mood to do some baking. There's no cookies in the cookie jar. I quit buying store bought ones because most of them suck. Maybe a batch of choco chip, soft molasses, sugar or even oatmeal. And sometime this week, I am going to make a batch of cinnamon rolls. When I bake a batch of anything, it is too much for just the two of us, so it gives me an opportunity to share with my wonderful neighbors.
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Lucky neighbors!
 
Lovebug said:
Am I the only one who doesn't like blue cheese? I do a lot of stinky cheese but not that, ever.
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I make grilled cheese sandwiches using Blue Cheese.....good stuff.....like kissing the feet of angels...
 
Hope all had a sweet Valentine's Day. Hubby insisted driving me to get my hair done. It was the first time with this new stylist, and he was excellent. He got a big tip. And I got two thumbs up from Hubby. Then we went for an early dinner and met a lovely young couple with a 2-month-old born on the same day our great grandson was born. She was precious.

I did not eat much but it was a wonderful day.
 
Minerva said:
I make grilled cheese sandwiches using Blue Cheese.....good stuff.....like kissing the feet of angels...
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Angels isn't what's coming to mind. :)
 
Helix said:
Nope, it was take out. I'm a decent cook if I have a recipe, but I have little experience with frying.
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warning! this is gonna be bubba style ... no health concerns (i.e., calories, cholesterol) included other than basic utensil/counter cleanliness. but this will cover your country style steak and gravy needs

buy a grocery store package of cube steak
empty the contents on a large platter
now sprinkle flour over the laid out steaks
turn those over and do it again, so that every steak has seen some flour
salt and pepper those steaks to taste ... start it lightly, you can add more seasoning later when eating, if needed

heat up a frying pan (medium low) ... preferably one that is coated. larger one if available
now add about 2 oz of butter (~ 1/4 of a stick)
once that butter is mostly melted, add your steaks one at a time so each is touching that frying pan
give them a few minutes and turn them over. if they are khaki color, perfect. if lighter, turn up the heat just a tad
if the pan was dry when you turned those over, add another ~ 2 oz of butter, and lift the steaks so the butter can get under them
once the steaks are almost crispy, take them off of the pan and set them aside

now, there will probably be some oil remaining in that pan. since you probably don't know how much you have, use a measuring spoon to dip it into a cup. let's say you have 3 Tablespoons, then add another tablespoon of butter to that cup, for a total of 4 Tablespoons of oil. put that oil/butter in the pan

now add 4 Tablespoons of flour to the pan (using the flour you have in the platter sfter dredging the steaks. you want a 1:1 ratio of oil to flour because you are about to make a roux

combine that 4 T flour into the oil and keep it moving so it does not burn. use a wooden spoon or a non-metal whisk to keep that roux cooking over medium-low heat. once you have a deep khaki color, the flour has been adequately cooked

now is the time to add the milk (canned, whole, whatever you have on hand ... or cream if you want it really rich or that is all you have on hand)

pour a quarter cup of your milk into the roux. it will steam as the flour mixture absorbs the liquid. add another quarter cup and the roux will begin to relax. let that come to a boil steadily whisking it. now add another quarter cup. should be looking like a smoother gravy now, when that comes to a boil, add your last quarter cup (unless you want/need more gravy ... you choose how thin you want it, the roux will do the rest). as soon as my last roux/milk mixture begins to boil i turn off the heat. while you were whisking that gravy add some salt and pepper to taste. again, begin slow you can add more when eating

you are now ready to either place the steaks in the gravy and let them warm that way or serve the gravy separately over the country style steaks and your side of smashed taters

smashed taters (cook these first): boil them until a fork will penetrate them with little effort. withdraw the potatoes from the water and allow them to cool so you can peel them (unless you want to serve the peel)
once peeled (or not) add just an 1/8th of a cup of milk and another couple of oz of butter

mash away. a little milk goes a long way, add as needed ... but don't over do it unless you like very creamy taters. on the other hand, i believe it may be impossible to add too much butter

green beans ... you're on your own

biscuits: buy a can of pillsbury biscuits and follow the instructions

make sure your kid gets plenty of smashed taters and gravy in a bowl. if you want him/her to have a lot of fun, don't give him/her a spoon
 
justabubba said:
warning! this is gonna be bubba style ... no health concerns (i.e., calories, cholesterol) included other than basic utensil/counter cleanliness. but this will cover your country style steak and gravy needs

buy a grocery store package of cube steak
empty the contents on a large platter
now sprinkle flour over the laid out steaks
turn those over and do it again, so that every steak has seen some flour
salt and pepper those steaks to taste ... start it lightly, you can add more seasoning later when eating, if needed

heat up a frying pan (medium low) ... preferably one that is coated. larger one if available
now add about 2 oz of butter (~ 1/4 of a stick)
once that butter is mostly melted, add your steaks one at a time so each is touching that frying pan
give them a few minutes and turn them over. if they are khaki color, perfect. if lighter, turn up the heat just a tad
if the pan was dry when you turned those over, add another ~ 2 oz of butter, and lift the steaks so the butter can get under them
once the steaks are almost crispy, take them off of the pan and set them aside

now, there will probably be some oil remaining in that pan. since you probably don't know how much you have, use a measuring spoon to dip it into a cup. let's say you have 3 Tablespoons, then add another tablespoon of butter to that cup, for a total of 4 Tablespoons of oil. put that oil/butter in the pan

now add 4 Tablespoons of flour to the pan (using the flour you have in the platter sfter dredging the steaks. you want a 1:1 ratio of oil to flour because you are about to make a roux

combine that 4 T flour into the oil and keep it moving so it does not burn. use a wooden spoon or a non-metal whisk to keep that roux cooking over medium-low heat. once you have a deep khaki color, the flour has been adequately cooked

now is the time to add the milk (canned, whole, whatever you have on hand ... or cream if you want it really rich or that is all you have on hand)

pour a quarter cup of your milk into the roux. it will steam as the flour mixture absorbs the liquid. add another quarter cup and the roux will begin to relax. let that come to a boil steadily whisking it. now add another quarter cup. should be looking like a smoother gravy now, when that comes to a boil, add your last quarter cup (unless you want/need more gravy ... you choose how thin you want it, the roux will do the rest). as soon as my last roux/milk mixture begins to boil i turn off the heat. while you were whisking that gravy add some salt and pepper to taste. again, begin slow you can add more when eating

you are now ready to either place the steaks in the gravy and let them warm that way or serve the gravy separately over the country style steaks and your side of smashed taters

smashed taters (cook these first): boil them until a fork will penetrate them with little effort. withdraw the potatoes from the water and allow them to cool so you can peel them (unless you want to serve the peel)
once peeled (or not) add just an 1/8th of a cup of milk and another couple of oz of butter

mash away. a little milk goes a long way, add as needed ... but don't over do it unless you like very creamy taters. on the other hand, i believe it may be impossible to add too much butter

green beans ... you're on your own

biscuits: buy a can of pillsbury biscuits and follow the instructions

make sure your kid gets plenty of smashed taters and gravy in a bowl. if you want him/her to have a lot of fun, don't give him/her a spoon
Click to expand...
Thanks for the recipe! I will give this a shot.
 
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