Hang on to your hats…fasten your seatbelts (but then loosen them a bit)…stop the presses…
Why all the idioms? Because I found a great Southwest Chicken Fried Steak recipe from a local Denver Chef and I can’t wait to share it with all of you.
I am very fortunate to have a speciality meat and food market just a few miles from home called Tony’s Market. I remember shopping at Tony’s when it was nothing but a butcher shop. Over the years, Tony’s has evolved into a wonderful upscale market offering speciality foods, a fabulous deli, carry-out items to reheat and make dinner a breeze, and of course an extensive and impressive meat and seafood counter. It’s a beautiful store, wildly popular and I’m a regular customer.
Tony’s son, Chef Mick (Michaelangelo) Rosacci is a local celebrity offering cooking segments on our Channel 7, and now has a blog that I follow called Supper Is Ready. This recipe came across recently and I couldn’t get to the store quick enough to buy cube steaks. You’ll find Chef Mick’s recipe below.
I can’t describe how delicious this is. You’ll have to try it for yourself. I especially appreciate the recipe for the Green Chili Gravy. Oh my. And I can see using it in many other creations. So take a look at Tony’s Web Site HERE, visit Mick’s blog HERE, and don’t let the lengthy list of ingredients keep you from making this recipe. Just a couple of times reading the instructions and getting organized found this on the table in around 30 minutes.
Chicken Fried Steak with Green Chili and Egg
2/3 cup masa harina
1/3 cup flour
3/4 tsp ground cumin
3/4 tsp dried oregano
3/4 tsp granulate garlic or garlic powder
1/4 tsp black pepper
1/4 tsp Kosher or fine sea salt, plus more for finishing as desired
pinches of chile powder or ground chiles (optional)
6 extra-large eggs, separated
2 TBS butter (optional)
2-3 TBS canola or peanut oil
4 thin beef or pork cube steaks, about 6 oz each and 1/4 inch thick
1-2 pints Tony’s Green Chili (warmed) or Green Chile Gravy (recipe link follows)
Place four plates in oven and preheat to 150 degrees.
Combine the masa harina, flour, cumin, oregano, garlic powder, pepper, salt and chiles (if using) in a wide shallow bowl. Lightly beat 2 of the eggs in another wide shallow bowl.
Dredge cube steaks in flour mixture and shake off excess, dip in beaten egg and then coat evenly in the flour mixture.
Heat a large, heavy frying pan over medium high heat (about 340-360°) melt the butter with the oil (or use all oil). Add breaded cube steaks to pan two at a time. Brown first side well, turn and repeat until browned and cooked through – about 3-4 minutes per side depending on conditions and thickness. Transfer to a shallow pan with a rack or lined with paper towel. Sprinkle lightly with salt (optional) and hold in oven until ready to serve.
Meanwhile heat chili and cook eggs sunny side up or over easy. Spoon green chile onto warmed plates, top with chicken fried steak and crown with a soft cooked egg (optional). Serve immediately for breakfast with potatoes and fruit or for supper with Mexican rice and guacamole salad – flour or corn tortillas on the side. Serves 4.
Green Chile Gravy
Fast, easy and perfect for smothering dishes.
1 TBS each butter and oil
2 TBS. All purpose flour, or masa
1 clove garlic, minced
1/2 to 1 small onion, minced
8-12 roasted chiles, peeled, seeded and chopped
2 cups rich chicken stock (More Than Gourmet’s Glace de Poulet suggested)
cumin and oregano to taste
pinches of sea salt, black pepper
pinches of sugar to taste (optional)
other: tomato cubes, corn kernels, minced squash, bell peppers, beans, leftover potato cubes.
In a skillet over medium-high heat stir together flour and oil to produce a golden roux. Stir in chiles, stock and remaining ingredients and simmer to soften ingredients and thicken, about 15 minutes, taste and adjust – adding more stock or seasonings to taste.
Use as a smothering sauce over chicken fried steak, grilled meats, burritos, etc.
Chef Mick Rosacci, Tony’s Market
Chefs Note: 1) Great with veggies; such as corn, summer squash, beans, bell peppers, etc. 2) For a more textured gravy; reserve items such as corn and tomatoes until the end of cooking. 3) Stocks can be very salty, so be careful adding salt. I suggest More Than Gourmet stocks – natural, concentrated, and low sodium. 4) Pinches of sugar can help control excessive heat.
About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News. For more recipes, visit www.TonysMarket.com and/or join Tony’s Culinary Club.