Hashbrowns

This recipe may sound strange but it turned out yummy! Around here that is what counts!

1 very large baking potato
3 Tbsp olive oil
salt and pepper to taste

"Bake" the potato in the microwave for three minutes. Allow to cool for a few minutes. Peel the potato and shred.

Heat oil in skillet. Add the potatoes and season to taste.

Cook until brown and crispy, adding additional oil if needed. Serve and enjoy!

Fried Eggplant

I have not had much experience in cooking or eating eggplant. It turned out rather yummy! We have had this a few times now and since one of the neighbors has dropped off some more eggplant for us it looks as though we'll be having it again soon.

2 medium eggplants
3 eggs
1 cup panko crumbs
1 tsp salt
1/4 tsp black pepper
canola oil

In shallow dish beat the eggs. In a second dish place the bread crumbs and season with salt and pepper.

Peel and slice the eggplant. Dip the eggplant in the egg and then the breadcrumbs. Heat oil in skillet. Fry eggplant until well browned turning once to brown on both sides. Drain on paper towels.

Serve and enjoy!

Steak Fingers

I pinned this recipe a while back and when searching through my pinboards last week for this weeks menu I came across this: Steak Fingers with Jalapeno Cream Gravy from The Homesick Texan. I did not make the gravy, choosing to make my usual cream gravy with this.

1 1/4 to 1 1/2 lbs top round steak
balsamic vinegar
salt and black pepper
1 1/4 cups flour
1 tsp kosher salt
1 tsp black pepper
1/4 tsp red pepper
1/2 cup liquid eggs or two large whole eggs
3/4 cup milk
canola oil

Pierce steak with fork.

Place in plastic zip bag and douse with balsamic vinegar. Place in fridge for eight to ten hours.

Remove steak from bag, season with salt and pepper, pound with meat mallet and cut into strips, set aside. Mix together flour, kosher salt, black pepper and red pepper. In bowl combine milk and eggs. In skillet pour enough oil for frying. Heat oil.

Dip steak fingers into flour, then egg mixture, then in the flour again. Place in to hot oil and cook until deep brown; turn and cook until other side is well browned.

Drain on paper towels.

Serve and enjoy!

Fried Red Potatoes and Cabbage

We had a very special treat today, not talking about the potatoes and cabbage although they were pretty yummy. No I am referring to a visit from a couple of dear friends from McKinney. We have not seen them since January! I have mentioned them on the blog before - Sharon and Bud. They are a father and daughter who we met while managing the storage facility in McKinney. While traveling from Corpus, where Bud actually lives, back to McKinney they decided to leave the beaten path and pay us a visit. Their visit was way too short but it was really great seeing them. Sorry no pics from their visit but I do have a couple of pics to share of these super yummy potatoes and cabbage.

2 slices bacon
canola oil
1 1/4 lbs red potatoes, cut in large chunks
3 cups chopped cabbage
1/2 cup chopped onion
1 clove garlic, minced
kosher salt
fresh ground black pepper

Cook bacon in skillet till crispy. Set bacon aside. Add enough oil to skillet to fry the potatoes in. When oil is hot add the potatoes. Cook for about 20-25 minutes, more or less depending on how large your chunks are. Add cabbage and onion, seasoning to taste with salt and pepper. Continue cooking for an additional 10-15 minutes. Stir in garlic and crumbled bacon. Cook for an additional 3-5 minutes.

Serve and enjoy!

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