keviniscooking.com

I use cornmeal to add a little crunch to the chicken fried steak when breading it, and with the lemon glaze sauce it is a great combination when paired with the cheesy goodness of a rich polenta (recipe to follow).

• 2 breakfast steaks (sirloin), tenderized
• salt & freshly ground black pepper
• flour
• cornmeal
• 3 tbsp butter
• 2 tbsp oil
• 1 lemon, juiced
• 1 tsp Italian seasoning
• 1/2 cup beef stock

Bread the steaks on each side with the salt & freshly ground black pepper, and generously with the cornmeal and flour. Press this breading firmly into the steaks.

Over medium heat in a large frying pan, add 2 tbsp of the butter and the oil and melt. Fry each steak on one side until crisp and flip to fry the other, several minutes each side until cooked through. Remove from pan, place on a platter and keep in a warmed oven. Add 1 tbsp of flour to the frying pan and add the remaining 1 tbsp of butter. Add the beef stock and stir quickly to incorporate into a thick sauce. Add the lemon juice and Italian seasoning and let simmer on low for five minutes.

With a sharp knife, cut the steaks lengthwise into several pieces. Drape these on the polenta on an angle and drizzle with lemon glaze sauce.

Polenta (is made with ground yellow or white cornmeal):

• 4 cups water
• Salt to taste
• 1 cup medium-grain yellow polenta
• 4 tbsp butter
• 1/4 cup grated Romano cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream or 1/2 and 1/2
• dash of nutmeg

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Add the butter and quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer and allow the polenta to cook, stirring occasionally, for 20 minutes. Finish by whisking in the cheeses, heavy cream, nutmeg and salt to taste. For a super smooth texture I place this all in the food processor and blend for a minute.

I have found that just cooking the polenta without adding the cheeses, cream and nutmeg, is a great breakfast too. Pour the polenta into a greased 8″x8″ pan. Place this is the refrigerator to firm. The next morning cut into squares, pan fry in some butter and drizzle with maple syrup, delicious!

Tags: beef, lemon, steak
Posted in Dinner | No Comments »

This dish is easy to make and the smell of the spices and aromatic vegetables fills your home. I tend to use whatever veggies I have on hand, but the following is usually the ones I use in this dish. Tonight we added some snow peas and peppers!

I use the Chinese curry powder found in Asian supermarkets, it has a different aroma and flavor than the Indian curry powders. The rice wine vinegar tends to break down the meat fibers so it is deliciously tender. The crunch of the celery and water chestnuts adds a wonderful contrast to the beef.

• 1 tbsp Chinese curry powder
• 2 tbsp rice vinegar
• 2 tbsp lite soy sauce
• 1 lb beef (eye of round) cut into thin strips
• 1 onion
• 4 stalks of celery
• 1 small can of sliced water chestnuts
• 6 garlic cloves, chopped
• 2 tbsp fresh ground ginger
• 1 tbsp ground red chili paste
• 1 tbsp black bean paste
• 1/2 cup chicken stock
• 2 tbsp cornstarch
• 1/2 tsp white pepper
• 1/4 tsp salt
• 1 tbsp oil

In a bowl mix the curry powder, soy sauce and the rice vinegar. Add the thin strips of beef and marinate for 30 minutes at room temperature. In the meantime slice the celery diagonally in 1/4″ thickness and the onion in half and then chop into 1/4″ half rings, set aside.

In a wok placed over high heat add the oil. Quickly stir fry the meat mixture until cooked evenly, 5 minutes. Remove from wok and set aside. Toss into the wok the onion and celery, water chestnuts and stir fry quickly for several minutes. Add the ginger root, garlic, chili paste and black bean paste. Stir quickly and add the 1/2 cup of chicken stock mixed with cornstarch. Add the meat back in and stir fry for 3-4 minutes. Serve with steamed rice.

Tags: beef, curry
Posted in Dinner | No Comments »

There is nothing like a prime rib roast, perfectly seasoned and rosy pink inside with a crunchy outer crust, to round out a holiday feast or special occasion.

• 4 lb minimum prime rib roast
• 6 cloves of crushed garlic
• 1/3 cup Dijon mustard
• 1 tbsp fresh chopped tarragon
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped rosemary
• 1 1/2 tbsp olive oil
• salt and fresh ground pepper

Preheat oven to 325˚. Mix the garlic, mustard and oil to make a thick paste with a whisk. Add the freshly chopped herbs to the paste. Pierce the roast all over with a small knife to allow mustard paste to penetrate. Rub this mixture thoroughly over the roast (rib side down). Salt and grind fresh pepper generously to taste all over.

Place roast fat side up in roasting pan on a wire rack to allow the fat to drip away. Roast uncovered for 3 hours, or until meat thermometer inserted into thickest part, away from any bone, registers the following:

Medium Rare 140˚ F, 160˚ C

Medium 155˚ F, 68˚ C

Well 165˚ F, 74˚ C

Tags: beef, prime rib
Posted in Dinner | No Comments »