Posted by J.L. BOSTICK at 8:24 PM
Thursday, September 16, 2010
Tonight we had a rarity in the Bramlett house, yummy USDA Prime choice Ribeye Steaks cooked to medium rare perfection. In so many households the steak handling is left up to the men, to some homes the steak tending is a sacred duty of "MAN". But in our home(not to brag) the perfect steak is made by WOman! My love of steak comes from my first trip to the greatest steakhouse in the world Ruth's Chris, the first time I had their pan fried butter drenched T-bone it became my life's mission to only serve steak perfection. This is why all of my steaks are served drowned in butter for the final 3 minutes of cooking. I get as anal about my steaks as I get about my fried chicken, testing the oil, timing every second and removing from the pan just before it is done to cook the rest of the way in it's own juice. I never use a fork to turn, only a plastic pair of tongs to preserve the integrity of the meat and I NEVER walk away from the steaks. Once the steak is in the skillet my family knows to STAY AWAY. In 10 years I am thrilled to say I have never overcooked a good steak! I love to cook , my kitchen is my little Oasis away from the world and the days we have steak of this quality my Oasis becomes my own private island complete with cocktails.
Tonight's dinner we had said steak with homemade garlic cheddar potatoes with bacon ,Southern biscuits and tender veggies cooked in broth with a few pats of butter.
Cheesy Garlic Potatoes w/ bacon
5 - 6 large potatoes - diced
1 1/2 cups cheddar cheese
1 slice of bacon cooked
1 tbs garlic powder
3 tbs butter
1 14oz can Veggie broth
1 14 oz can chicken broth
1. Add potatoes to large sauce pan and cover with both cans of broth. If needed add just enough water to cover the potatoes.
2. Cook bacon in skillet until it is crispy, let cool then crush into bits.
3. Once potatoes are falling apart tender drain then return to hot pan over hot (but off) burner so the cheese melts well.
4. Add cheese, butter, garlic then mash or mix well.
5. Once mashed add milk until potatoes reach desired consistency.
6. Fold in bacon then salt/pepper to taste.
Grandma's Easy southern biscuits
3 cups self-rising flour
½ cup shortening or lard
1 cup milk
1. Preheat the oven to 400 degrees.
2. Sift the flour into a medium bowl.
3. Add the shortening to the flour in bits and cut into the flour until the mixture resembles coarse crumbs.
4. Form a well in the center of the flour and add the milk.
5. Stir the milk into the flour with a fork until mixed.
6. Turn out onto a floured surface.
7. Knead gently several times then roll to 1/2 an inch thickness.
8. Cut into 2 inch rounds with a biscuit cutter. Place on an ungreased baking sheet.
8. Lightly brush butter onto the top & bottom of each biscuit. (emphasis on lightly , sometimes it is easier to use clean finger tips)
10. Bake until golden brown, about 13 minutes. Serve hot.