COWBOY CAVIAR RECIPE | ALLRECIPES
Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
Provided by Ben S.
Categories Bean Dips
Total Time 40 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.
Nutrition Facts : Calories 233.4 calories, CarbohydrateContent 32.3 g, FatContent 9.1 g, FiberContent 7.8 g, ProteinContent 7.9 g, SaturatedFatContent 1.5 g, SodiumContent 1255.3 mg, SugarContent 5.5 g
BEST CHICKEN FRIED STEAK RECIPE - HOW TO MAKE CHICKEN ...
The seasoned breading on this chicken fried steak makes it extra crunchy. Serve it with gravy and creamy mashed potatoes for the ultimate comfort food dinner.
Provided by Ree Drummond
Categories comfort food dinner fried main dish meat
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in 3 to 4 cups milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
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