Tag: Southern Recipes

Country-Fried Steak — Down-Home Comfort

by in Recipes, March 28th, 2014

Country-Fried Steak

Country-fried steak is called chicken-fried steak in Texas and pan-fried steak, cube steak or smothered steak in other regions; but frankly, once you taste this dish of down-home comfort, you’re not going to care what it’s called. This is pure meat and potatoes — simple country cooking that is as basic as basic can be.

When considering classic comfort food dishes, it’s often a bit of a mystery where they came from and how they became so exalted. Although it’s not a great feat of culinary genius to consider breading meat and frying it in a skillet, the dish does enjoy uber-celebrity status in Texas. This may be due to the German settlements in the Hill Country near Austin. If you think about it, chicken-fried steak is just a Texas two-step away from das schnitzel.

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Country Ham with Stone-Ground Grits — Down-Home Comfort

by in Recipes, February 28th, 2014

Country hams have long been a Southern staple and one old-time recipe is country ham served on a bed of creamy grits topped with redeye gravy. Redeye gravy is not gravy, nor is it red. It is made from coffee — or Coca-Cola — that is simply poured into the skillet to loosen the salty brown bits on the bottom of the pan. Food lore has two possible explanations for its unusual moniker: The first is that the county ham steak usually has a small round bone in the center (the femur) that resembles an eye. The second is that redeye refers to the caffeine in the coffee, making the dish a rousing breakfast.

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Fried Chicken with Black Pepper Gravy — Down-Home Comfort

by in Recipes, January 24th, 2014

Fried Chicken with Black Pepper GravyFried chicken is as Southern as sweet tea and kudzu. It is so iconic, in fact, that it has nearly become a stereotype. Fried chicken was once called Gospel Bird. This phrase isn’t another wispy bit of food myth shrouded in fiction and perpetuated by the Internet. I remember very well my own grandfather calling it Gospel Bird when I was a little girl. It was called that because it was most often served on Sundays, once a week.

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