6 6-oz cubed steaks
3 eggs, lg
1/2 cup water
2 cup unbleached flour
1 qt vegetable oil, for frying
2 1/2 cup milk
1 tbsp instant chicken bouillon, or
1 tbsp chicken base
3 tbsp jalapeno seasoning salt
1 cup garlic salt
3/4 cup celery salt
1/4 cup salt
2 cup jalapeno powder, *
1/2 cup new mexico chile powder, *
~JALAPENO SEASONING
SALT BOTH OF THESE ITEMS SH
Directions
available at grocery and specialty stores
that handle Mexican foods. Add the Jalapeno seasoning salt to the
flour and mix well. Dip each steak into the seasoned flour, then dip
into the egg wash, (mix the eggs and water in a separate bowl for the
egg wash), and dip the meat back into the seasoned flour, coating
each steak well. Heat the vegetable oil to about 350 degrees F. in a
large skillet. Oil should be deep enough to cover the steaks. Fry
the coated steaks until golden brown, then drain them on paper towels
and put on a heated platter that is tented with foil. Pour off all
but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover
seasoned flour. Mix well and cook over medium heat, stirring
constantly, until the oil and flour are golden brown. Remove from the
heat and add the milk and chicken bouillon or chicken base. Return to
the heat and bring to a simmer, stirring constantly, until the gravy
thickens. Serve spooned over the steaks.
Servings: 6 servings
Cactus Chicken Fried Steak Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Written cooking instructions as a concept can be observed back into distant history, certainly as far as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times used many different spices and herbs, including a few you will know such as bay, rue and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new tastes was responsible for an eruption in manuscripts on cookery, some of which still exist in private libraries. Over the next few hundred years, the wealthy families of Europe competed to lay on the most exotic meals, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe books were highly popular mostly as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Cactus Chicken Fried Steak recipe.
