We spent last Saturday afternoon at a street fair in Fountain Hills AZ. It was wonderful time; the streets were filled with food vendors, artists and other miscellaneous booths with interesting items for sale, along with a beer garden or two. We picked up a few things here and there – mainly some salsa and spices, most of these small vendors use fresh ingredients and have pretty good product. There were two companies I really liked and brought home some items from both their shops, Natura Spice Company out of Scottsdale AZ and Starlight Herb and Spice Company out of Idaho. Both have great spices and I would recommend giving them a try if you every get the opportunity.
So the reason I bring up spices is because of the number one problem I find with most foods when we eat out, and that is the lack of spices. One of the vendors there had what they were calling fresh Alaskan salmon; honestly I was kind of pumped to give it a try, especially when I saw the Salmon Chowder. We split a bowl and it had large chunks of salmon in it with some other good flavors, but it was lacking the basic seasoning like salt and pepper that would have made that dish so much better.
If there is one thing that I have learned from my brother, the Executive Chef, or the countless hours of food network, it’s always taste your food and add those basic spices like salt and pepper.
This dish is one of my all-time favorites for both breakfast and dinner, but if you don’t season it or the gravy properly – you get just a bland meal.
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- 2 Cubed steaks pounded thin
- 2 Cups all-purpose flour (seasoned)
- 2 Eggs beaten (seasoned with S&P)
- Frying Oil (peanut or other high temp oil)
- Green onion or flat leaf parsley for garnish
- Salt and Pepper
- 2 Cups Flour
- 2 tbsp. dried parsley
- 2 tbsp. garlic powder
- 1 tbsp. salt
- 2 tbsp. fresh cracked pepper
- 1 tbsp. cumin
- ¼ tbsp. cayenne or some red pepper flakes
- In a shallow frying pan heat up about 2 inches of the frying oil over medium to medium high heat. While the oil is heating up, take your cube steak and pass if through the flour, then egg then flour mixture. You will want to repeat this process for as many steaks as you are cooking.
- Once the oil is nice and hot, but not smoking, you will want to carefully lay the steaks in the pan and shallow fry them. It should take about 4-6 minutes per side depending on how hot your oil is. Keep an eye on them as they will burn quickly. Once both sides are browned place them on a paper towel to drain off the grease and serve with your favorite gravy. Nothings better than a good sausage gravy in my mind and you can find a good one at my county sausage gravy recipe.