Ever have a ham-loaf? Last night we had a ham-loaf made from turkey. We get them frozen, from the turkey farm. Baked in a baines-marie , they come out moist and delicious. Served with baked yams and a small side of mustard greens.
Yeah, that is what I’ve heard. I’m not sure why the German immigrant’s couldn’t produce veal in Texas if they really wanted it. We’ve got beef cattle everywhere, after all. The other sources of schnitzel were easily available, as well.
Heh, cubed meat? If you’re making it out of anything besides round steak that you’ve pounded to death and trying to sell it as chicken fried steak, you’re trying to pull a fast one in my book. Gravy? Ugh, don’t try to hide your bland chicken fried steak with paste you made from unused batter ingredients. I’ll take it dry, If it’s worth anything, it’s good that way.
I read some schnitzel recipes. The theme seems to be that they’re usually pretty lightly seasoned, and that one would usually use breadcrumbs. Chicken fried steak is battered, not breaded, and is normally spiced pretty heavily. If the dry mix doesn’t almost burn with black pepper when you taste it, you probably need more black pepper.
My mother felt my grandmother couldn’t cook three things to save her life: fried chicken, chicken fried steak, and meringue. As a result, she swore she’d master them all, and she did. I’ve never had any restaurant match her versions of those.
I can reproduce her fried chicken and chicken fried steak (don’t tell her ghost, but I might have improved on the fried chicken). I have never even attempted meringue, but I have high standards for all of them.
I said Crumbed, not cubed, and when you pound the steak that thin cooking it enough to crisp the coating means there is F All moisture left inside so it needs gravy or sauce.
Proper schnitzels are pan fried not deep fried, hence crumbs rather than batter.
I’ve only eaten Chicken Fried Steak once (I think) in the US as it’s just not that appealing to me, same as a Beef Schnitzel. (Clearly I’ve never eaten yours or your Mums 
) I’d rather have a nice thick Chicken Parma which (if done properly) is a chicken breast fillet, butterflied and pounded, dipped in egg wash and coated in seasoned crumbs, pan fried, then covered with slices of ham and cheese and Napoli sauce.
Heh, sorry about that. I was half drunk and my brain went to “cube steak”, which is usually a machine tenderized steak some people use for chicken fried steak. It’s texture is not great, and I’m always disappointed when I’m served it. And yeah, my chicken fried steak still has moisture. You can eat it cold from the fridge the next day and it’s still pretty juicy.
(hopefully that will end the CFS hijack, sorry about that folks)
Yesterday on my routine grocery run I picked up a couple of those good subs my local supermarket makes, an assorted and a roast beef. I had half the assorted for brunch this morning, and for dinner I thought it might be interesting to nuke the roast beef one. It was made with a thick layer of tender roast beef and some white cheddar. Took it out of the microwave, slathered it with Dijon mustard, and my goodness that was fantastic! Soft warm bread, melted cheese, warm roast beef with the tang of Dijon! Must do this again soon! 
All good mate.
Back to the topic, making Steak and Kidney stew for dinner.
Couldn’t get any chuck steak so grabbed some blade steak. Thinner than I’d like but it’ll work. Browned that in a cast iron pan and diced it. 1 beef kidney, slice the good bits off, dice and chuck out the core. Onion, celery, potato, carrot, zucchini , spinach, some packet casserole base, a bay leaf, some thyme and a good glug of Worcestershire sauce. Mix it all up and turn the slow cooker on and forget about it till dinner time. maybe stir every 3 hours.
Last night was a Fish Curry, using tilapia. It was delicious and will be my lunch later today.
I tried a new recipe today, using fresh cheese and spinach tortellini, which is cooked in a cream/chicken stock/shallot sauce with peas and finished with a few grinds of nutmeg, some Parmigiano Reggiano and half a lemon’s worth of zest and juice. Topped with crumbled bacon bits or fried prosciutto (I used bacn since I had a few slices left from other things). Served with fresh strawberries, focaccia, and some chardonnay.
Will make again.
Today’s Tuesday, so for me, it’s the usual “meatball sub without the bread” - meatballs in tomato sauce, with Parmesan sprinkled on top, then Provolone, then spinach, in a bowl. I usually add a cup or so of mac & cheese as a side, but as (a) I’m out of it at the moment and (b) tomorrow is leftover lasagne night (excuse me a minute…I don’t know if it’s Microsoft or the board that is complaining about it, but not only is “lasagne” spelled correctly, it is the correct word to use when you are eating more than one noodle - you don’t say “spaghetto” or “raviolo,” now do you?), and, er…where was I?
Oh, right…anyway, as tomorrow is leftover lasagne night, I thought I would do without the pasta side.
The niece comes over tonight and I’m making a pot of jambalaya. Ahhh-heeee!
I grilled turkey breast cutlets and served them with a recipe I made up on the spot.
We had a single large yam. I baked it and then let it cool a bit. Sliced it in half and the potato slid out easily from the skin. I mashed the potato and added a bit of butter, a small splash of maple syrup, and some crumbled goat cheese. Refilled the potato skins and put them in a hot oven for ten minutes. Delicious!!
I’ve been feasting for days on my recent obsession with pita rounds warmed in the toaster and slathered with garlicky bruschetta. Just for something different, tonight will be crispy ginger beef with scallions on white rice.
… probably followed by a pita round with bruschetta! 
Last night we were out celebrating the holiday. Went to a brewery where local reggae band Ras Prophet was playing. The brewery had Jamaican specials.
We had Rice&Peas, Jerked Chicken Nachos, and Cherry Punch (vodka, pineapple juice, orange juice, and cherry koolaid).
One of the guys in the band is from Jamaica. He was eating Rice&Peas. It was before midnight, so I asked him if he felt odd eating Rice&Peas on a Saturday. He cracked up and said I made him feel like he was at home.
Last night we went to Maskaras, a local Mexican food place. My friend had commented that he couldn’t finish their burrito due to its size, and I was hungry, so I decided to try it with pork in adobo. It didn’t look that huge when it arrived, so I figured I could finish it. Nope! No matter how delicious it was, I would have burst on that last bite.
I had a nap for dessert.
Hey All,
Been off doing my Masters for the last little while so I kinda went dark online. Read through a bunch of the posts I missed and now have a lot of ideas for future dinners! I’ve also been watching Chili Pepper Madness on Youtube and did Mike’s Carne Asada with a flank steak on the grille. Turned out beautifully along with shredded cheddar, and pickled Jalapenos (which I’m making by the quart jar because I can’t stop eating them!), and Ms.Renfros tequila salsa. Paired it up with a Malivoire Gamay Concrete and Jacek chocolates for dessert. Yum!
I assume “Malivoire” refers to one of the fine Ontario wineries we have down in Niagara Region; if so, you are a gentleman and a scholar. OK, we already know you’re a scholar, what with the Masters and all, but now we know you’re a gentleman, too, and an aficionado of good wine!
Thank you good Sir! We just ordered a case of Marachel Foch from them today; and I’m debating signing up for their wine club. We’ve toured a goodly number of Beamsville and Niagara Region wineries over the years and they seem to me to be vastly underrated.
Trying to be a person of culture in the Alberta wastelands is a hard gig but one I endeavor to excel at… 
I agree. I have a friend who lives in the area and our occasional winery tasting tours are always very enjoyable, and I always come back with a fair stash of unique and interesting wines. The problem with buying Ontario wine at the liquor store even here in Ontario is that the LCBO wants a fairly steady supply for anything they list, whereas some of the great stuff the wineries produce doesn’t meet the volume requirements, even for the Vintages section, so much of the best stuff is only available directly from the wineries.
It’s one of the reasons I do order from the wineries directly and why I’m pissed with our Dear Premier for attempting to punish them for doing so. Most of the really good stuff isn’t available even if I wanted it from the AGLC.
Got my cook on Sunday.
Cauliflower, leek and potato soup, made a salad and some hardboiled eggs, so that’s lunch covered for the next few days. Lamb curry for dinner with black rice.
Tonight it’s a boneless stuffed chicken roast in the airfryer, with roast spuds and sweet potato and steamed veges.