country fried steak

[burnt]

After reading this thread, one thing is for certain, it is clear that regardless of our preferred preparations, we eat like princes and princesses. We are among the most blessed in all the world!

Don't ever forget to be thankful - because billions would gladly trade places with us.

 

[hillsdown]

Yes we are Burnt, and I am thankfull each and every day for all the blessings that I have in my life, especially my family and friends .

Leanin' H if you like steamed greens like spinach, swiss chard or rapini (broccoli rabe) try this next time.

Take a chunk of pancetta and cube it ,throw it in a big skillet preheated with a splash of EVOO and some fresh minced garlic . Saute until pancetta reduces and browns.

Add a dollop of butter, fresh ground pepper , and your fresh greens ( we love spinach with it ) steam until greens are soft and tender and giving a few gentle stirs throughout the steaming process. Steam on low heat with the cover on the skillet.

Serve with a slotted spoon and I also like to provide individual serving bowls with it ,as the liquid will make a mess of your plate .

It is delicious ,the saltiness of the pancetta marries really well with the bitter sweet earthiness of the greens.

Really good friends of ours that we had the honor of finally meeting in person this past August brought us some fresh grown green chili peppers and I cannot wait to try them in quite a few different dishes .

 

[LazyWP]

I think we need a Ranchers cookbook!!!!

 

[Faster horses]

Yes we are Burnt, and I am thankfull each and every day for all the blessings that I have in my life, especially my family and friends .

Leanin' H if you like steamed greens like spinach, swiss chard or rapini (broccoli rabe) try this next time.

Take a chunk of pancetta and cube it ,throw it in a big skillet preheated with a splash of EVOO and some fresh minced garlic . Saute until pancetta reduces and browns.

Add a dollop of butter, fresh ground pepper , and your fresh greens ( we love spinach with it ) steam until greens are soft and tender and giving a few gentle stirs throughout the steaming process. Steam on low heat with the cover on the skillet.

Serve with a slotted spoon and I also like to provide individual serving bowls with it ,as the liquid will make a mess of your plate .

It is delicious ,the saltiness of the pancetta marries really well with the bitter sweet earthiness of the greens.

Really good friends of ours that we had the honor of finally meeting in person this past August brought us some fresh grown green chili peppers and I cannot wait to try them in quite a few different dishes .

Question HD--what is pancetta and EVOO? I've never heard of either one,
and I wonder if you can find them around here.

Shoot--I was in Texas one Christmas and went to buy lard to make pie
crust. I couldn't find it so I asked the man in the meat department where
it was. He said, "I'll show you if you'll tell me what you use it for."

He had no idea lard was used in pie crust.

 

[gcreekrch]

Yes we are Burnt, and I am thankfull each and every day for all the blessings that I have in my life, especially my family and friends .

Leanin' H if you like steamed greens like spinach, swiss chard or rapini (broccoli rabe) try this next time.

Take a chunk of pancetta and cube it ,throw it in a big skillet preheated with a splash of EVOO and some fresh minced garlic . Saute until pancetta reduces and browns.

Add a dollop of butter, fresh ground pepper , and your fresh greens ( we love spinach with it ) steam until greens are soft and tender and giving a few gentle stirs throughout the steaming process. Steam on low heat with the cover on the skillet.

Serve with a slotted spoon and I also like to provide individual serving bowls with it ,as the liquid will make a mess of your plate .

It is delicious ,the saltiness of the pancetta marries really well with the bitter sweet earthiness of the greens.

Really good friends of ours that we had the honor of finally meeting in person this past August brought us some fresh grown green chili peppers and I cannot wait to try them in quite a few different dishes .

Question HD--what is pancetta and EVOO? I've never heard of either one,
and I wonder if you can find them around here.

Shoot--I was in Texas one Christmas and went to buy lard to make pie
crust. I couldn't find it so I asked the man in the meat department where
it was. He said, "I'll show you if you'll tell me what you use it for."

He had no idea lard was used in pie crust.

Thanks for asking, glad I'm not the only fancy victual impaired individual on here. :lol:

Notice I didn't say dummy....... :wink:

 

[Faster horses]

Yes we are Burnt, and I am thankfull each and every day for all the blessings that I have in my life, especially my family and friends .

Leanin' H if you like steamed greens like spinach, swiss chard or rapini (broccoli rabe) try this next time.

Take a chunk of pancetta and cube it ,throw it in a big skillet preheated with a splash of EVOO and some fresh minced garlic . Saute until pancetta reduces and browns.

Add a dollop of butter, fresh ground pepper , and your fresh greens ( we love spinach with it ) steam until greens are soft and tender and giving a few gentle stirs throughout the steaming process. Steam on low heat with the cover on the skillet.

Serve with a slotted spoon and I also like to provide individual serving bowls with it ,as the liquid will make a mess of your plate .

It is delicious ,the saltiness of the pancetta marries really well with the bitter sweet earthiness of the greens.

Really good friends of ours that we had the honor of finally meeting in person this past August brought us some fresh grown green chili peppers and I cannot wait to try them in quite a few different dishes .

Question HD--what is pancetta and EVOO? I've never heard of either one,
and I wonder if you can find them around here.

Shoot--I was in Texas one Christmas and went to buy lard to make pie
crust. I couldn't find it so I asked the man in the meat department where
it was. He said, "I'll show you if you'll tell me what you use it for."

He had no idea lard was used in pie crust.

Thanks for asking, glad I'm not the only fancy victual impaired individual on here. :lol:

Notice I didn't say dummy....... :wink:

I'm anxious to find out what exactly they are!

 

[burnt]

Yes we are Burnt, and I am thankfull each and every day for all the blessings that I have in my life, especially my family and friends .

Leanin' H if you like steamed greens like spinach, swiss chard or rapini (broccoli rabe) try this next time.

Take a chunk of pancetta and cube it ,throw it in a big skillet preheated with a splash of EVOO and some fresh minced garlic . Saute until pancetta reduces and browns.

Add a dollop of butter, fresh ground pepper , and your fresh greens ( we love spinach with it ) steam until greens are soft and tender and giving a few gentle stirs throughout the steaming process. Steam on low heat with the cover on the skillet.

Serve with a slotted spoon and I also like to provide individual serving bowls with it ,as the liquid will make a mess of your plate .

It is delicious ,the saltiness of the pancetta marries really well with the bitter sweet earthiness of the greens.

Really good friends of ours that we had the honor of finally meeting in person this past August brought us some fresh grown green chili peppers and I cannot wait to try them in quite a few different dishes .

Question HD--what is pancetta and EVOO? I've never heard of either one,
and I wonder if you can find them around here.

Shoot--I was in Texas one Christmas and went to buy lard to make pie
crust. I couldn't find it so I asked the man in the meat department where
it was. He said, "I'll show you if you'll tell me what you use it for."

He had no idea lard was used in pie crust.

Well speaking of making pie crust, here's another substitute for lard - rendered chicken fat. Yup, it makes for the lightest, most tasty and moist pie crust ever. Of course, like anything else rich in flavor and texture, there might be a few calories involved too.

Haven't done it lately but when we used to butcher our roasting chickens we would keep and render the excess fat that would normally get thrown out. It was then used in pie crusts. Learned it from some Amish folks not too far from here.

Anyone else tried it?

 

[Faster horses]

What is the recipe burnt? Mine for flaky pie crust is
3 c. flour
1 c. lard
salt and cold water

Don't make any variations. Made it this way for years--got the recipe
from a famous ranch cook.

I do know that how you roll it, has a lot to do with keeping it tender.
I just kept trying til I finally got it figured out. I'd rather make pies
as anything.

 

[leanin' H]

Fasters, EVOO is extra virgin olive oil and pancetta is kinda like bacon but dried more. My wife makes the best pies in this area and she sells them at our local little store. She uses lard too.

 

[Faster horses]

Fasters, EVOO is extra virgin olive oil and pancetta is kinda like bacon but dried more. My wife makes the best pies in this area and she sells them at our local little store. She uses lard too.

Oh, yeah, ya gotta use lard. I've been asked to make them for
a restaurant, but I wasn't sure I wanted to do that on a daily basis.

I bet hers are YUMM-IE!! What kind does she sell?

I love Blueberry pie,but I add a few huckleberries for more flavor. I really guard those huckleberries as they are hard to get. Doesn't take many to add a lot of flavor to blueberries.

edited to say "thanks for telling me was EVOO and pancetta is. Can you
get pancetta where you live?

 

[jodywy]

What is the recipe burnt? Mine for flaky pie crust is
3 c. flour
1 c. lard
salt and cold water

Don't make any variations. Made it this way for years--got the recipe
from a famous ranch cook.

I do know that how you roll it, has a lot to do with keeping it tender.
I just kept trying til I finally got it figured out. I'd rather make pies
as anything.

I am batching it Sue taking care of her dad for a few weeks.I got invited to a dinner party night and made a peach pie , used a beaten egg and a little vinegar in the pie curst it came out really good , wasn't pretty but flakey and soft.
on frying the cube steaks add just a pinch of backing powder to the seasoned floure and makes for a little more crisp to breading.

 

[leanin' H]

Fasters, EVOO is extra virgin olive oil and pancetta is kinda like bacon but dried more. My wife makes the best pies in this area and she sells them at our local little store. She uses lard too.

Oh, yeah, ya gotta use lard. I've been asked to make them for
a restaurant, but I wasn't sure I wanted to do that on a daily basis.

I bet hers are YUMM-IE!! What kind does she sell?

I love Blueberry pie,but I add a few huckleberries for more flavor. I really guard those huckleberries as they are hard to get. Doesn't take many to add a lot of flavor to blueberries.

You name it, she makes it. Lemon merange, coconut cream, raisin, mincemeat, apple, peach, cherry, berry, chocolate, ect.

 

[Faster horses]

What is the recipe burnt? Mine for flaky pie crust is
3 c. flour
1 c. lard
salt and cold water

Don't make any variations. Made it this way for years--got the recipe
from a famous ranch cook.

I do know that how you roll it, has a lot to do with keeping it tender.
I just kept trying til I finally got it figured out. I'd rather make pies
as anything.

I am batching it Sue taking care of her dad for a few weeks.I got invited to a dinner party night and made a peach pie , used a beaten egg and a little vinegar in the pie curst it came out really good , wasn't pretty but flakey and soft.
on frying the cube steaks add just a pinch of backing powder to the seasoned floure and makes for a little more crisp to breading.

Thanks for the tip, Jody. I'll try that. I'll know to not add too much as I
hate the taste of baking powder.

I've eaten that crust before, (egg and vinegar)--it's okay...not like lard tho. :wink: However, I have the utmost respect for you as a cook!

 

[jodywy]

What is the recipe burnt? Mine for flaky pie crust is
3 c. flour
1 c. lard
salt and cold water

Don't make any variations. Made it this way for years--got the recipe
from a famous ranch cook.

I do know that how you roll it, has a lot to do with keeping it tender.
I just kept trying til I finally got it figured out. I'd rather make pies
as anything.

I am batching it Sue taking care of her dad for a few weeks.I got invited to a dinner party night and made a peach pie , used a beaten egg and a little vinegar in the pie curst it came out really good , wasn't pretty but flakey and soft.
on frying the cube steaks add just a pinch of backing powder to the seasoned floure and makes for a little more crisp to breading.

Thanks for the tip, Jody. I'll try that. I'll know to not add too much as I
hate the taste of baking powder.

learned the baking powder trick way back in college frying chicken, yeah not very much

 

[burnt]

I'll hafta ask her n the morning since I'm not really the cook or baker - just mainly the connoisseur of her very fine culinary skills.

And I have a growing body of evidence! :shock: :wink:

 

[jodywy]

What is the recipe burnt? Mine for flaky pie crust is
3 c. flour
1 c. lard
salt and cold water

Don't make any variations. Made it this way for years--got the recipe
from a famous ranch cook.

I do know that how you roll it, has a lot to do with keeping it tender.
I just kept trying til I finally got it figured out. I'd rather make pies
as anything.

I am batching it Sue taking care of her dad for a few weeks.I got invited to a dinner party night and made a peach pie , used a beaten egg and a little vinegar in the pie curst it came out really good , wasn't pretty but flakey and soft.
on frying the cube steaks add just a pinch of backing powder to the seasoned floure and makes for a little more crisp to breading.

Thanks for the tip, Jody. I'll try that. I'll know to not add too much as I
hate the taste of baking powder.

I've eaten that crust before, (egg and vinegar)--it's okay...not like lard tho. :wink: However, I have the utmost respect for you as a cook!

Oh I used cup of Lard with 3 cups of flour.... lard for pie crust , butter for cookies,

 

[Big Muddy rancher]

Pies YUMMM I know pies but I only like two kinds.



Hot and Cold. :lol: :lol: :lol: :lol: :lol:

Tam is internationally famous for her pies.

Infact If it wasn't for her pies i might not get any round up help. :shock:

 

[I Luv Herfrds]

I've won pie baking contests with my pies.
My crust also calls for lard, but also egg, salt, vinegar, salt and water.
I cannot stand any pies unless they are made with lard, otherwise they taste terrible.

 

[Faster horses]

I am batching it Sue taking care of her dad for a few weeks.I got invited to a dinner party night and made a peach pie , used a beaten egg and a little vinegar in the pie curst it came out really good , wasn't pretty but flakey and soft.
on frying the cube steaks add just a pinch of backing powder to the seasoned floure and makes for a little more crisp to breading.

Thanks for the tip, Jody. I'll try that. I'll know to not add too much as I
hate the taste of baking powder.

I've eaten that crust before, (egg and vinegar)--it's okay...not like lard tho. :wink: However, I have the utmost respect for you as a cook!

Oh I used cup of Lard with 3 cups of flour.... lard for pie crust , butter for cookies,

I have a problem making cookies. Mine are always too thin. If I add more
flour, then they aren't all that good. So, I make pies and bars. Not many
cookies...

 

[gcreekrch]

Question HD--what is pancetta and EVOO? I've never heard of either one,
and I wonder if you can find them around here.

Shoot--I was in Texas one Christmas and went to buy lard to make pie
crust. I couldn't find it so I asked the man in the meat department where
it was. He said, "I'll show you if you'll tell me what you use it for."

He had no idea lard was used in pie crust.

Thanks for asking, glad I'm not the only fancy victual impaired individual on here. :lol:

Notice I didn't say dummy....... :wink:

I'm anxious to find out what exactly they are!

We liked your first answer better, it made us both laugh.

Debbie makes a pretty fair pie herself but I like her chocolate cake with cooked chocolate frosting the best.

Re chicken fat: no wonder chicken pie has the best crust of all.