milk

Fried Pork Cutlets

Mauri-1

My mother is from Texas so I grew up on Southern Cooking. One of my favorite meals is my mom’s Chicken Fried Steak. I am combining the both of both world’s in honoring my mom and my mother-in-law. My mother-in-law always made fried Cubed Pork Cutlets for Christmas. I made some yesterday and I just had to share this recipe with you.

2 to 3 pounds of cubed pork cutlet (4 to 6 ounce portions work well) (available at your local meat market)
1 cup of milk
1 1/2 cups flour
1 1/2 Tablespoons Michael’s Special Seasoning (available at your local butcher shop)
4 Tablespoons Sunflower Oil
2 Tablespoons water

photo (2)

photo (1)

Put Michael’s special seasoning in a gallon size plastic bag. Add the flour and shake it until it is blended. Put 1 cup of milk in a pie pan. Take the cubed pork cutlets and shake in the bag. Then take the coated cubed pork cutlets one at a time and moisten both sides in the milk. Then take the cubed pork cutlets and put them into the flour mixture a second time. Repeat until all of the cutlets are coated in this manner. Place 2 Tablespoons Sunflower Oil in a 12 inch skillet. Turn on high until the oil is hot. Turn the burner to medium. Put enough cutlets into the skillet that it fits comfortably, and fry on both sides (approximately 45 seconds per side). When the cutlets are browned, remove them from the frying pan. Add an additional Tablespoon of Sunflower Oil to the skillet before you put in the next batch of cutlets to be fried. Continue until all of the cutlets have been browned. Take a roaster pan, and put 2 Tablespoons of water in the bottom of the pan. Take a small salad plate and invert it in the bottom of the roaster pan. This allows the meat to steam without sitting in the water. Place the browned cutlets on the saucer. Put the lid on the roaster pan.

Heat the oven to 280 degrees and place the roaster pan with cutlets

in the oven and cook for 45 minutes.  Remove the lid from the roaster pan and cook an additional 10 minutes.

These are delicious and you will be fighting over the leftovers. Have a safe and Happy New Year! We appreciate all of you so very much. Until next time… From our Butcher Block to your Table.

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Blueberry Cobbler

It is hard to believe that July 4th is just around the corner.  I am not one to rush things but this summer is flying by at a record speed.  Blueberry Cobbler is a great dessert anytime; however the colors are especially fitting for the 4th of July.

Blueberry Cobbler

5 cups of fresh or frozen blueberries
1/2 cup water (1/4 cup if using frozen blueberries)
3/4 cup of sugar
4 tablespoons cornstarch
3/4 to 1 cup flour
1 Tablespoon sugar
3 tablespoons chilled butter
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon lemon juice

Mix the blueberries, 3/4 cup of sugar, cornstarch and water in a saucepan. Bring the mix to a boil. Reduce the heat to low and cook for 10 minutes.

In a separate bowl, combine the flour, 1 Tablespoon of sugar, salt and baking powder. Mix well. Cut in the butter with a fork until you have pea sized chunks. Mix the milk and lemon juice together in a separate container. Pour the milk mixture into the flour mixture and stir to blend. I recommend starting with 3/4 of a cup of flour and adding a little as necessary. You do not want the flour mixture to be too thick.

Pour the hot blueberry mixture into the bottom of an 8 inch square baking pan. Drop the milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the blueberry mix in the baking dish.

Bake the cobbler for 20 to 25 minutes. Serve warm. Vanilla ice cream makes an excellent compliment to this delightful dish!  This recipe was adapted from 12 Tomatoes Cherry Cobbler recipe.

That’s all for now…From our Butcher Block to your Table.

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Chicken Fried Steak

My mother is from Texas so I grew up on Southern Cooking. One of my favorite mealsMauri-1 is my mom’s Chicken Fried Steak.

2 to 3 pounds of cubed steak (4 to 6 ounce portions work well) (available at your local meat market)
1 cup of milk
1 1/2 cups flour
1 1/2 Tablespoons Michael’s Special Seasoning (available at your local butcher shop)
4 Tablespoons Sunflower Oil
2 Tablespoons water

Put Michael’s special seasoning in a gallon size plastic bag. Add the flour and shake it until it is blended. Put 1 cup of milk in a pie pan. Take the cubed steak and shake in the bag. Then take the coated cubed steak and moisten both sides in the milk. Then take photo (2)the cubed steak and put it into the flour mixture a second time. Repeat until all of the steak is coated in this manner. Place 2 Tablespoons Sunflower Oil in a 12 inch skillet. Turn on high until the oil is hot. Turn the burner to medium. Put enough steak into the skillet that it fits comfortably, and fry on both sides (approximately 45 seconds per side). When the steak is browned, remove it from the frying pan. Add an additional Tablespoon of Sunflower Oil to the skillet before you put in the next batch of steaks to be fried. Continue until all of the steaks have been browned. Take a roaster pan, and put 2 Tablespoons of water in the bottom of the pan. Take a small salad plate photo (1)and invert it in the bottom of the roaster pan. This allows the meat to steam without sitting in the water. Place the browned steaks on the saucer. Put the lid on the roaster pan.

Heat the oven to 280 degrees and place the roaster pan with steaks in the oven and cook for 45 minutes.  Remove the lid from the roaster pan and cook an additional 10 minutes.

While the steaks are cooking make the Smashed Red-skinned potatoes to go with them.  Wash and cube 6 Red-Skinned Potatoes.  Place in a small sauce pan, and cover with water.  Boil the potatoes for 40 minutes.  When fork tender, drain the potatoes, add 3 Tablespoons of butter and 1/2 cup of milk and mash with a hand masher.

I also take the drippings from the skillet and mix with well blended flour and milk (approx 2 Tablespoons of flour and 1/2 cup of milk) until you get Chicken Fried Steak Gravy to put over the Smashed Red-skinned potatoes. Cook the gravy mixture over a medium heat, stirring constantly until the mixture boils and thickens.  Turn the heat down to simmer.  You may need to add 1 teaspoon of beef starter soup mix dissolved in 6 oz. of boiling water to thin down the gravy, and intensify the beef flavor.

I love to have cantaloupe with this meal. When I was small, every time we would have aphoto (3) meal I would ask my mom if this was a real southern meal. My mom used to laugh about that. Of course, you have to have sweetened tea with this meal.

What is your favorite “Southern Meal”? I would love to hear from you.

Until next time…From our Butcher Block to your Table.

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Applesauce cake with Caramel Frosting

Today is election day. It is very important to exercise your right to vote. That is a right that came because of the Mauri-1sacrifices of our veterans. Friday is Veteran’s Day. My dad was in the Navy, my husband, aka the Butcher, was in the Army and my brother-in-law was also in the Army. I am thankful for all of our Veterans. We are honoring our Veterans this week by giving them a free steak. It is our way of saying thank you for serving our country. Please tell the veterans you know to stop in on Wednesday, Thursday, Friday or Saturday this week for their free steak.

With that said, I am sharing a recipe for Applesauce Cake. Make a cup of tea, or coffee, have some cake and wait for the election results. You may need to have more than one piece.

Applesauce Cake 

2 1/2 cups of cake flour (available at your local butcher shop)applesauce-cake-1
2 cups sugar
1 cup raisins
1/2 cup chopped walnuts
2 cups unsweetened applesauce (available at your local meat market
1/2 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon baking powder
2 eggs

Heat oven to 350 degrees. Grease and flour 13X9X2 inch pan. Beat all ingredients on low speed, scraping bowl constantly 30 seconds. Beat on high speed scraping bowl occasionally 3 minutes. Pour batter into the pan and bake 55 to 60 minutes. When a toothpick is inserted in the middle and comes out clean the cake is done. Cool completely and frost.

Caramel Frosting

1/2 cup butter
1 cup packed brown sugarapplesauce-cake-2
1/4 cup milk
2 cups powdered sugar

Heat butter in a 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in the powdered sugar. If the icing becomes too thick add 1 Tablespoon of milk and stir. When the cake is completely cool ice with the Caramel frosting.

Well, until next time…From our Butcher Block to your Table.

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