Tag Archives: chicken fried steak

Del Frisco’s Grille for Lunch

What’s better than a free brunch at the new Del Frisco’s Grille?  Not much!      Hubbard and I were treated this Saturday and loved every bite.  This is the steakhouse’s answer to a bar and grill.  Very stylish and a great location.  The patios is spacious.  They even have an patio upstairs in their second dining area.  Bonus:  they serve brunch on Saturday and Sunday.  I love that.  I’m always craving something delicious on Saturday afternoons.  I think if you see the pictures you’ll be craving it, too!

I’m a sucker for deviled eggs.  With truffle-chive vinaigrette?  Are you kidding?

Hubbard is still talking about these cheesesteak eggrolls.  They really were delicious.  Tender beef.  Cheesy, crunchy.  Great idea.

I thoroughly enjoyed this Carbonara Flatbread.  Isn’t it lovely?  Prosciutto, Parmesan, cracked black pepper cream sauce.  Kind of like a ham and egg pizza but better.  And we still haven’t gotten to the the entrees yet.

Want a drink?  How about that white Sangria?  So light and refreshing.  Makes you want to drink it all day!  The Bloody Mary comes with a tray of garnishes that you can use to fix up your own glass.  I never got to that because I was actually just interested in tasting the mix.  I hate a dull Bloody Mary and this one was nothing but dull.  Not too spicy, still full of flavor.  Of course, the brunch punch isn’t too bad either.

Bacardi, Malibu, orange and pineapple juices, grenadine… yum!

When I go to a new place for brunch I always try the Benedict.  This one was particularly good.

Sitting atop white cheddar and scallion biscuits, topped with chipotle hollandaise, the eggs were perfectly prepared.  I’m pretty picky about poached eggs.  This was a great entree and very filling.  Hubbard had to try the chicken fried steak.  He makes a mean chicken fried steak here at our house.  So, he can be critical when it comes to CFS.  Not much to complain about when it’s made from ribeye!

The chorizo gravy gave a nice full flavor to the dish.  Hub liked it a lot.  The steak was very tender and not chewy or fatty at all.  And yes, the crust says on the meat when you cut into it!  Delicious fries.

Yes, they are really called Sea Salt and Parmesan Frites.  Call them whatever you want.  They’re really good.  Maybe not as good as the desserts.  But, damn close!

This was my favorite.  Coconut cream pie.  Delicious!

Bread pudding?

Lemon cake?

Oh, come on!  You know you want it!  We’ll be going back for sure!

Chicken Fried Steak

Hubbard, my husband, is the maker of great chicken fried steaks.  I never order chicken fried steak when I dine out.  I’m afraid.  Afraid I’ll get some grade-school cafeteria meat patty.  Afraid of huge fluffly crusts that have only the vaguest attachment to the meat.  I want no gristle.  Hub likes to make chicken fried steak.  In fact, he likes to make it for other people so much he’s made it for Bill Addison, the former food critic for Dallas Morning News.  Last Saturday night, Steven Doyle of CraveDFW.com.

Yes, I’m bragging on my husband.  And the fun of having a good stand-by meal that you can feed your friends.  Strangers love chicken fried steak, too.  We make ours with a Paul Prudhomme gravy.  In his book, “Chef Paul Prudhomme’s Seasoned America”, Chef does his take on traditional American food.  You know, Cuban Stew and Oklahoma Honey Wings?  That kind of American food.  We fell in love with the spicy gravy from that book’s Chicken Fried Steak recipe.

Think about it.  When was the last you time you had a homemade chicken fried steak?  With charro beans and mashed potatoes and gravy?  Homemade bread on the side.  Butter.  Tell me that’s not good.

Chicken Fried Steak on Our Dating Anniversary

July 4th is the official date that Hubbard and I started dating.  Later we actually got married.  But, we like to celebrate both anniversaries.  Why not?  This year Hub made a big old mess of chicken fried steak.  Since we’re not stingy about our celebrating, we invited our friend Bill over to join us for the meal.

Hub buys the meat already tenderized at Central Market.  He sprinkles it with salt, pepper, granulated garlic, ancho chili powder and thyme on both sides. 

Then the meat goes into a milk bath.  The milk is mixed with two eggs, Louisian hot sauce and salt and pepper.

Here’s our chef, hard at work.  The tequila in the foreground is for Margaritas that go in that jug with the red lid.  In fact, it’s in our fridge right now.  Anyway, Hubbard made mashed potatoes and a pot of pinto beans that was to die for. 

They’re made with chorizo, onions, jalapeno peppers and tomatoes.  Fantastic! 

Meanwhile, each batch of steaks is dredged in seasoned flour and lowered down into the grease to fry.  Here’s the first batch…

Yum!  I bought “The Texas Cowboy Cookbook” by Robb Walsh for Hubbard recently.  So, we tried one of his gravy recipes.  You camelize onions and then make a gravy with them.  Very good.  We used sweet onions and I really think it made a difference. 

My plate.  Can you tell I’m a fool for gravy?  You can’t even see the steak.  Sure was good!  The fresh corn was cooked in bacon grease with onions, red bell pepper and jalapeno.  Super tasty.  It was a perfect Texas meal on a perfect day!

Go, Hub!!

Chicken Fried Steak – Hubbard Style

Hubbard makes the best chicken fried steak!  He made some this weekend.  We used to make a gravy based on his stepdad’s recipe.  Now, we use one from Paul Prudhomme.  Very spicy and way good.  The meat is heavily seasoned and then goes into a milk and egg bath.  After that, dredged in seasoned flour just before he fries it up.  The traditional black iron skillet is the frying pan of choice.  After using a thermometer and trying to be ‘oh so careful’ about the frying temp, Hub finally decided to go back to the traditional ‘throw in a few drops of water’ temperature gauge.  If it crackles back at you, it’s ready to go.  After the frying, the meat goes on a rack and into a warm oven to wait for the other batches to be complete.

 

Yes, it’s a messy undertaking.  The kitchen is covered with flour by the time it’s done.  But, it’s well worth it.  Where else can you get a chicken fried steak like this?  Does the crust stay on?  Hell, yes, the crust stays on.  Is it fork tender?  Are you kidding?  OK, it’s not in little perfectly round steak pieces.  The super tenderized meat tends to break apart a little with all the dipping and dredging. But who cares?  Some of the best bites are those smaller babies sporting a little extra crust per bite.  Yum.  

I usually make the gravy.  In this picture the mashed potatoes are covered with gravy.  But, his stepdad would take a big spoonful of beans and put them in the well of his potatoes.  It’s good that way.  I love the gravy so much that I prefer to basically drown everything in gravy.  I mean, while your working on your heart attack, you might as well work hard, right?  A salad would be nice and some kind of green vegetable.  But, when it’s just us, we usually just save room for the good stuff and maybe a margarita to go with. 

I should add that this batch was particularly small.  Hubbard usually makes so much that we’re eating this for days.  It nukes well.

Our dessert of choice?  Bluebell ice cream sandwiches really hit the spot.  Then a nap maybe.  What’s that quote from Benjamin Franklin?  “Chicken fried steak is proof that God loves us and wants us to be happy.” 

No, wait.  Maybe that was beer.

Either way.