Vegetarian Burger

Vegetarian Burger Recipe 

Burger Recipe

Ingredients :

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges 3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Directions:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminium foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. 
2. In a medium bowl, mash black beans with a fork until thick and pasty. 
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. 
4. In a small bowl, stir together egg, chilli powder, cumin, and chili sauce. 
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. 
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties                                            on baking sheet, and bake about 10 minutes on each side.

Buffalo Burger

Buffalo Burger Recipe

Buffalo Burger

Buffalo Burger Recipe

Ingredients :

2 pounds ground bison (buffalo)
2 Tbsp finely chopped fresh sage
1 1/2 teaspoons salt
2 teaspoons black pepper
1/2 onion, finely chopped
2 Tbsp vegetable oil Smoky barbecue sauce

Directions :

1 Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool.

2 When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed in.

3 Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking.

4 Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you'll want to cook the burgers until well done. Don’t press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.

Stuffed Burger Recipes

Cheese Stuffed Burger

Stuffed Burger

Stuffed Burger Recipes

Stuffed Burger Recipes

Ingredients :

1 1/2 pounds ground chicken
1 clove garlic, minced
1 teaspoon hot sauce
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish

Directions :

Preheat grill to medium. In a bowl combine chicken, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

Spicy Chicken Alfredo

Spicy Chicken Alfredo

Spicy Chicken 

Spicy Chicken Alfredo recipe

Ingredients:

•  lespoons butter or margarine
•  1 teaspoon minced garlic
•  12 ounces boneless, skinless, chicken breasts, cubed
•  1 teaspoon salt 1/2 teaspoon dried thyme
•  1/4 teaspoon dried sage
•  1/4 teaspoon freshly ground black pepper
•  1/4 teaspoon white pepper Pinch of ground red pepper
•  1/3 cup chopped green onions
•  1 cup heavy or whipping cream
•  12 ounces dried thin spaghetti, cooked according to package directions
•  2 tablespoons chopped fresh parsley
•  Freshly grated Parmesan cheese
•  1/4 teaspoon onion powder

 Directions : 

1. Melt butter in large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in chicken, salt, thyme, onion powder, sage, and peppers; cook until lightly browned, about 3 minutes. Stir in green onions; cook 1 minute more. Gradually add cream. Increase heat to high and boil until slightly thickened, about 2 minutes. 
2. Combine chicken mixture, hot pasta, and parsley in serving bowl; toss to mix. Serve with Parmesan cheese. Makes 4 servings.

Garlic Chicken Pizza

Garlic Chicken Pizza

Chicken Pizza

Garlic Chicken Pizza recipe

Garlic Chicken Pizza recipe

Ingredients:

• 1 1/8 cups warm water (110 degrees F/45 degrees C) 
• 1 1/4 teaspoons salt 
• 1 1/2 teaspoons vegetable oil 
• 3 cups bread flour 
• 2 tablespoons dry milk powder 
• 2 teaspoons active dry yeast 
• 2 tablespoons cornmeal 
• 1 cup roasted garlic and parmesan cheese sauce 
• 1/4 teaspoon granulated garlic 
• 10 ounces mozzarella cheese, shredded 
• 2 grilled skinless, boneless chicken breast, diced 
• 1/4 red onion, sliced 1 tomato, cut into thin wedges 
• 1 green bell pepper, seeded and diced.

Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan.

Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato.

Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.

Chicken Marsala Pizza

Chicken Marsala Pizza

Chicken Pizza

Chicken Marsala Pizza Recipe

Chicken Marsala Pizza

INGREDIENTS:

• 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust 
• 2 tablespoons CRISCO® Light or Pure Olive Oil 
• 1/2 lb uncooked chicken breast tenders (not breaded) 
• 2 tablespoons LAND O LAKES® Butter 
• 1 1/2 cups thinly sliced onions 
• 1 package (8 oz) sliced fresh portabella mushrooms 
• 3 cloves garlic, finely chopped 3/4 cup sweet Marsala wine or chicken broth 
• 1/2 cup whipping (heavy) cream 
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley 
• 1/4 teaspoon salt, if desired 1/4 teaspoon pepper 
• 1 1/2 cups shredded mozzarella cheese (6 oz) 
• 1/2 cup shredded Parmesan cheese 

DIRECTIONS: 

1 Heat oven to 400°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11 to 14 minutes or until golden brown.

2 Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside.

3 To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons). Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.

4 Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.

Spicy Chicken Marinade

Spicy Chicken Marinade

 Spicy Chicken 

 Spicy Chicken Marinade Recipe

Spicy Chicken Marinade is most popular food item in the world, various people are have it as their traditional food. This easy chicken recipe is made with Cajun spices, chicken breasts, and a little vegetable oil. Plan to make this about 1 hour before you begin to cook.

Ingredients: 

•  2 tablespoons Cajun seasoning 
• 1/4 teaspoon pepper 
• 1/2 teaspoon salt 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon garlic powder 
• 2 tablespoons vegetable oil 
• 4 boneless chicken breast halves. 

Preparation: 

 Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness. Chicken is done when juices run clear when pricked with a fork. Serves 4.

Spicy Breaded Chicken

Spicy Breaded Chicken

Spicy Chicken

Spicy Breaded Chicken Recipe

               Spicy Breaded Chicken Recipe

Ingredients :

• 1/2 cup dry bread crumbs 
• 1 tablespoon nonfat dry milk powder 
• 1-1/2 teaspoons chili powder 
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon ground mustard 
• 1/4 cup fat-free milk 
• 1 broiler/fryer chicken (3 pounds), cut into pieces and skinned 

Directions :

• In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13-in. x 9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear. Yield: 6 servings.

Healthy Fried Rice Recipe

Healthy Fried Rice Recipe

 Fried Rice Recipe

Healthy Fried Rice Recipe

Ingredients (serves 4):


 2 tsp sesame oil
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 small red capsicum, seeds removed, sliced
3 cups cooked brown rice
2 tbs light soy sauce
2 tbs ketjap manis plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
6 spring onions, thinly sliced on the diagonal

 Method:

1.  Heat oil in a large wok over high heat. Add cabbage, carrot and capsicum, and stir-fry for 1-2 minutes. Add rice and cook for a further 2 minutes. 
2. Add soy, ketjap manis, cashews and half the spring onions, toss to combine. 
3. To serve, garnish with remaining onions and drizzle with extra ketjap manis.

Indian Chicken Fried Rice Recipe

Indian Chicken Fried Rice Recipe

Fried Chicken 

Chicken Cried Rice Recipe

Indian Chicken Fried Rice Recipe

Ingredients for Chicken Fried Rice Recipe:


Plain vegetable oil - 1/3 cup Chicken(diced) - 1/3 lb or Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no (diced)
Salt - As reqd
Pepper - As reqd
Garlic pods - 3 nos (finely chopped)
Fresh ginger - 2" piece (peeled and finely chopped)
Whole scallions - 3 nos (thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos (lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups

 Preparation Method of Chicken Fried Rice Recipe:

 01) Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat. 

 02) Add the chicken and cook, stirring occasionally, until lightly browned. 

 03) Add onions, salt and pepper. 

 04) Cook for 1 - 2 mins, until onion is fragrant. 

 05) Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.

                                                     06) Add the frozen vegetables. 

                                                     07) Cook, until just defrosted, but still crisp. 

                                                     08) Transfer contents of the skillet to a large bowl. 

                                                     09) Heat 2 tbsp of oil in the same pan. 

                                                     10) Add the eggs and season with salt and pepper. 

                                                     11) Stir the eggs constantly and cook, until almost set, but still moist.

                                                     12) Transfer the egg to the bowl. 

                                                     13) Heat up the remaining oil in the same pan. 

                                                     14) Add rice and use a spoon to break up any clumps. 

                                                     15) Add salt and pepper and stir-fry the rice to coat evenly with oil. 

                                                     16) Stop stirring and then let the rice cook undisturbed, until its gets                                                                                        

                                                     crispy, for about 2 mins. 

                                                     17) Stir the rice again, breaking up any new clumps. 

                                                     18) Add the scallion greens. 

                                                     19) Transfer to the bowl. 

                                                     20)Stir all the ingredients together with the rice. :- Adjust the seasoning                             

                                                     with salt and pepper, if necessary. :-    Serve hot.

Wine Chicken

Garlic Wine Chicken 

 

Wine Chicken 

Chicken Recipe 

Ingredients :

1 skinless, boneless chicken breast half - pounded thin
1 tablespoon vegetable oil
1/4 cup all-purpose flour ground black pepper to taste
1/2 tablespoon chopped garlic 4 mushrooms, chopped
1/2 lemon
1 1/2 cups Chablis wine
2 tablespoons butter, softened

Directions :

1. In a medium skillet, heat oil for frying. Dredge chicken breast in flour and add to skillet. Saute until golden brown (presentation side down) and pepper to taste.

2. Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.

3. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve.

Italian Chicken Roll

Italian Chicken Roll

 

Chicken Roll Recipe

Ingredients:

4 teaspoons olive oil
1/4 cup coarsely chopped onion
4 boneless skinless chicken breasts
4 slices mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup fine dry breadcrumb
1/2 cup chicken broth
2 tablespoons grated parmesan cheese
1/2 teaspoon onion salt 4 teaspoons butter

 Directions:

1 Grease a 2-quart baking dish. Heat 1 tsp of the oil in a small saucepan over medium heat. Add onion; cook for 3 to 5 minutes or until tender.
2 Place each chicken breast between 2 pieces of plastic wrap. Pound lightly until about 1/8 inch thick. Remove plastic wrap.
3 Brush tops of chicken breasts with remaining oil. On each chicken breast, place 1 slice of the mozzarella cheese and one-quarter of the cooked onion.
4 Combine garlic powder, oregano and pepper in a small bowl. Sprinkle evenly over chicken breasts. Fold in the sides and bottoms of chicken breasts; roll up each piece into a spiral, pressing edges to seal. Place bread crumbs in a shallow bowl; roll chicken roll-ups in crumbs to coat. Place in prepared baking dish. Drizzle broth over chicken. Sprinkle with Parmesan cheese and onion salt. Place 1 tsp of the butter on top of each roll-up.
5 Bake in 375F oven for 20 to 25 minutes or until chicken is no longer pink.
6 Serve with pasta.

Spicy Chicken Roll

Spicy Chicken Roll 

Chicken Roll Recipe 

Spicy Chicken Roll Recipe

                       Spicy Chicken Roll

Ingredients

2 sheets butter puff pastry, thawed
500 g lean chicken mince
1 x 35 g packet taco seasoning mix
½ cup shredded tasty cheese
¼ cup cold water
1 tablespoon finely chopped parsley
Egg and milk wash, to glaze
Paprika

Method

1. Preheat oven to 220°C.
2. Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.
3. Cut pastry sheets in half.
4. Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.
5. Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath.
6. Cut each log into eight rolls, about 3 cm long, without cutting all the way through.
7. Place onto a lined baking tray and brush with egg wash. Sprinkle with paprika.
8. Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.

Pepsi Chicken

Pepsi Chicken Recipe

Pepsi Chicken Recipe

Fride Chicken

Pepsi Chicken

1 - 2 liters Pepsi Cola


1/4 c. Worcestershire sauce


1 1/2 c. bar-b-que sauce


8 lg. chicken parts (fryer) 

Place in 2 quart pot eight large fryer parts. 
Pour 3 liters Pepsi Cola over chicken. Pour 1/4 cup Worcestershire sauce in Pepsi Cola. 
Bring to a boil on high heat. Lower heat to medium flame and boil for two hours.
Add 1 1/2 cups favorite bar-b-q sauce. Simmer for fifteen minutes. Makes 4 to 6 servings.

Fried Coca Cola Recipe

Fried Coca Cola Recipe

Coca Cola Recipe

Deep Fried Coca Cola

                       Deep Fried Coca Cola

 Number of Servings: 6                                  Prep Time: 45 mins                                        Skill Level: Easy 

Ingredients:
2 cups flour 1 teaspoon baking powder 2 eggs, lightly beaten 1 1/2 cups Coca Cola Oil for deep frying Topping: 1 cup Coca Cola syrup whipped cream maraschino cherries

 Instructions:
1. In a medium bowl, mix together the flour and baking powder. 2. Mix in eggs and Coca Cola and stir until a smooth batter forms. 3. Preheat oil in a skillet or deep fryer. 4. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil. 5. Fry up for about a minute on each side and drain on paper towels. 6. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.

 Helpful Hints:
This is basically a funnel cake recipe, made even more popular at our NC State Fair with the addition of good ol' Coca Cola. The kids love them because they're so sweet and gooey. While you're cooking up a batch, the batter may thicken. If this happens, thin the batter by adding more Coca Cola!

Crispy Fried Chicken

Crispy Fried Chicken 

Fried Chicken 

Fried Chicken Recipe

Crispy Fried Chicken

Ingredients :
 (4 pound) chicken, cut into pieces
 1 cup buttermilk
 2 cups all-purpose flour for coating
 1 teaspoon paprika salt and pepper to taste
 2 quarts vegetable oil for frying

 Directions:
 Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
 Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
 Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy).

Remove cover, raise heat again and continue to fry until crispy. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Southern-Style Oven Fried Chicken

Southern Style Oven Fried Chicken

 Fried Chicken

 Fried Chicken Recipe

Southern-Style Oven Fried Chicken

Lighten up this hearty all-American favorite by switching to oven frying.

 Minutes to Prepare: 15 Minutes to Cook: 20 Number of Servings: 4 Ingredients 1/2 cup all-purpose flour 1/4 tsp. table salt 1/8 tsp. cayenne pepper 3 oz. buttermilk 3/4 cup cornflake crumbs 1 lb. uncooked boneless, skinless chicken breasts, four 4-oz. pieces

 Directions 
. Prehead oven to 365 F. Lightly coat an 8X8X2 inch baking dish w/nonstick cooking spray. set aside. 2. Combine flour, salt & cayenne pepper together in a medium-size bowl. Place buttermilk and corn flake crumbs in 2 separate shallow bowls. 3. Roll chicken breast halves in flour mixture and evenly coat each side.
 Next dip chicken into buttermilk and then corn flake crumbs. 4. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.

Indian Fried Chicken Recipe

Indian Fried Chicken Recipe

 Fried Chicken Recipe

 Fried Chicken

This is a recipe I made up while I was trying to give traditional fried chicken a little bit more of an ethnic zing

Indian Fried Chicken Recipe

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.

Ingredients :
1 chicken, cut into 8 pieces (wings, drumsticks, thighs, breasts) For the marinade: 2 cups milk 2 cups water 2 teaspoons curry powder 1 tablespoon salt 1/2 tablespoon black pepper 1 teaspoon garlic powder For the breading: 1 cup flour 1 teaspoon sweet curry powder 1 teaspoon ground cumin 1/2 teaspoon salt 2 eggs 1/2 teaspoon garlic powder 2 tablespoons olive oil 2 cups bread crumbs Serves / Yields Serves 2 to 4 people. Preparation Instructions In a large mixing bowl, combine all the ingredients for the marinade. Place the chicken parts in the bowl. If the liquid does not cover the chicken, then add more water. Cover with saran wrap and refrigerate for 2 hours. After chicken has marinated for 2 hours, set up 3 large soup plates side-by-side. Preheat oven to 350 degrees. In the first plate, mix together the flour, curry powder, and ground cumin. In the second plate, beat together the two eggs, salt, garlic powder, and olive oil. In the third plate, pour in the bread crumbs. Take one chicken piece out of the marinade, dredge it in the flour mixture to coat. Next, dunk it in the egg mixture, and finally dredge it in the bread crumbs until completely covered. Place in a oven proof pan. Repeat with the remaining chicken pieces. Bake at 350 degrees for 35 to 40 minutes, or until chicken is nicely browned.

Fried Chicken Recipe

Fried Chicken

Fried Chicken Recipe

Cook Recipe

Fried Chicken

It's been said there are three food groups in Texas: Tex-Mex, barbecue and chicken-fried steak. And as chicken-fried steak is also known as the (unofficial) state dish of Texas, I can't think of anything more appropriate to serve on March 2, Texas Independence Day. (In case you're wondering, this day marks our freedom from Mexico in 1836, which was the beginning of Texas' nine-year stint as a sovereign nation before it became part of the United States of America.)

While many foods hold sway over my heart, none (except for my beloved refried beans) reigns supreme more than chicken-fried steak, which is neither chicken nor steak (at least in the dry-aged, marbled-slab of prime beef sense of the word). This Texan delicacy is a cutlet of tenderized top-round beef, battered and fried in a skillet (much like fried chicken, hence the name), and served with cream gravy. In other parts of the country, you may see it labeled country fried steak, but a Texan would never call it that—it's always chicken fried to us. While the first time the term appeared in print is said to have been in the early 1950's, I have it on good authority that people were eating it long before then.If chicken-fried steak sounds suspiciously like Wiener schnitzel, you are correct in your assumption.

German immigrants to Texas are credited with crafting this variation, but instead of using veal, these early Texans made it with the more readily available beef. And as the cuts of meat were a bit tough, the process of tenderizing, battering, frying and coating it in gravy rendered it more palatable.

When I've spoken of chicken-fried steak to the uninitiated, people always get hung up on the choice of beef: "Wouldn't it be better if it were made with, say, a porterhouse?" they'll ask. But they're missing the point. I don't want to put you off and say it tastes like shoe leather (which its detractors are wont to complain), but after beating the beef and frying it up, there is just no advantage to using prime steak. Much like chili or barbecued brisket, chicken-fried steak was a tasty and innovative solution to only having not-so-choice beef on hand.It’s not often found on menus here in the Northeast, and when it is, usually it’s a frozen, breaded cutlet, coated in either mediocre cream gravy, or even worse, brown gravy.

I did see it on the menu once in Chicago, at a place I no longer remember the name. I was there on business and was having lunch with my colleagues. Of course, I was determined to try it and convinced the others at the table they should order it as well. “It’ll be a taste of Texas,” I said, “but please don’t blame me if it’s a poor interpretation.” Everyone bravely followed my lead, and fortunately, it wasn’t a bad rendition—it was freshly fried and surprisingly delicious. Most enjoyed their chicken-fried-steak dinners, save for one grump who found it inedible. “Why did you make me order this?" she said. "It’s not steak, it’s just bad beef covered in batter.” She was mistaken—it’s so much more than that. But that negative view comes with the chicken-fried-steak territory: you have to know that there are a select few who just don’t get it. But that’s OK because it leaves more for the rest of us.All Texans have their favorite chicken-fried steak and I'm no exception: mine is my dad's. His version was my introduction to the dish and I was fortunate as a child to be able to eat it at least once a week. I knew dinner was going to be divine if I came home to the smells and sounds of chicken-fried steak frying in the pan.


And while I've had hundreds of different chicken-fried steaks since, his is still superior to all others. He is renowned for his recipe and method, a craft he learned from his mother, who learned it from her mother. So not only is his the best, but it's also part of my culinary legacy—a fine inheritance, if I don't say so myself.

Now before I outline how to make it, a few words of caution. The preparation of chicken-fried steak is a violent, messy and dangerous affair. Do not be afraid of small chunks of meat flying from your tenderizer and adhering to your walls. Do not be afraid of being covered head to toe in a paste-like mixture of flour, batter and grease. And do not be afraid of hot oil splattering and some screechy sizzling as you flip the steaks in the skillet. Be patient: in the midst of this bloody battle, this culinary chaos, you will ultimately find both the beauty and order that is a plate of chicken-fried steak covered in cream gravy.

If you still have reservations about chicken-fried steak, consider these words from the late Fort Worth Star-Telegram columnist Jerry Flemmons: "As splendid and noble as barbecue and Tex-Mex are, both pale before that Great God Beef dish, chicken-fried steak. No single food better defines the Texas character; it has, in fact, become a kind of nutritive metaphor for the romanticized, prairie-hardened personality of Texans." High praise, indeed!I now leave you with a recipe for this dish, which through hard work and culinary ingenuity catapults a cut of gristled beef from its rough-hewn, lowly beginnings to delectable and iconic heights. And since this edible evolution embodies the hardscrabble, self-sufficient and creative spirit of Texas, I’d say chicken-fried steak is definitely the perfect dish for Texas Independence Day.Chicken-Fried Steak (from my dad)Ingredients:1 1/2 pounds top-round steak 2 cups flour 3 large eggs 1/2 cup milk or buttermilk 2 teaspoon kosher salt 1 teaspoon black pepper 1/4 teaspoon cayenne 2 cups flour1 1/2 cups cream gravyMethod:Cut top-round steak into 4 pieces. Pound beef with a meat tenderizer until flattened and almost doubled in size.Place flour in a large bowl and season with salt and pepper to taste. Mix eggs in another large bowl with milk.

Take piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again.Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood starts bubbling out of the top of the steak (about 3 to 4 minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet). Cook another 5 minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.
And at last Ready your Fried Chicken.