Chicken Fried Steak, 10/4/12 - KATV - Breaking News, Weather and Razorback Sports

Chicken Fried Steak, 10/4/12

Posted:
  • RecipesMore>>

  • Boozy Float, 7/9/14

    Boozy Float, 7/9/14

    Wednesday, July 9 2014 11:57 AM EDT2014-07-09 15:57:14 GMT
    Hannah MooreLoblolly CreameryFor a 10 oz glass, 1 oz Rock Town Distillery Peach Arkansas Lightning Corn Liquor 1 oz simple syrup of your choice (we used pecan) 2 scoops Loblolly Creamery Double Vanilla Ice Cream 6-7 oz soda water Combine booze, syrup, and water in a glass and stir until combined. Add the ice cream. Lightly stir again, and enjoy!More >>
    Hannah MooreLoblolly CreameryFor a 10 oz glass, 1 oz Rock Town Distillery Peach Arkansas Lightning Corn Liquor 1 oz simple syrup of your choice (we used pecan) 2 scoops Loblolly Creamery Double Vanilla Ice Cream 6-7 oz soda water Combine booze, syrup, and water in a glass and stir until combined. Add the ice cream. Lightly stir again, and enjoy!More >>
  • Bruschetta with Asparagus Pesto, 7/9/14

    Bruschetta with Asparagus Pesto, 7/9/14

    Wednesday, July 9 2014 11:35 AM EDT2014-07-09 15:35:30 GMT
    Michael LanariKitchen Bath Concepts1 bunch fresh green asparagus¼ c freshly grated Parmesan2 tbsp pine nuts½ c olive oilkosher saltfresh black peppertoasted ciabatta bread slicesRinse the asparagus and cook in boiling water for 4-5 minutes. Drain and cut into pieces. Place in a blender with the Parmesan and pine nuts (keep a few pine nuts for decoration). Blend while adding the oil a little at a time until the mixture has a smooth, creamy consistency. Season with salt and pepper. Serve on pi...More >>
    Michael LanariKitchen Bath Concepts1 bunch fresh green asparagus¼ c freshly grated Parmesan2 tbsp pine nuts½ c olive oilkosher saltfresh black peppertoasted ciabatta bread slicesRinse the asparagus and cook in boiling water for 4-5 minutes. Drain and cut into pieces. Place in a blender with the Parmesan and pine nuts (keep a few pine nuts for decoration). Blend while adding the oil a little at a time until the mixture has a smooth, creamy consistency. Season with salt and pepper. Serve on pi...More >>
  • Deviled Egg & Macaroni Salad, 7/2/14

    Deviled Egg & Macaroni Salad, 7/2/14

    Monday, July 7 2014 3:28 PM EDT2014-07-07 19:28:17 GMT
    Gary Duke, Alley OopsMore >>
    Gary Duke, Alley Oops
    More >>

Chef Mark Abernathy

Loca Luna & Red Door Restaurants

Cooking the Steaks
You will need two containers.
Flour Mix: 1 tablespoon season salt and 1 tablespoon black pepper & 1 cup of flour.  Egg Wash:  1/4 cup milk and 3 eggs beaten.  

1. Tenderize a thin ½ - ¾ inch cut steak by pounding with a tenderizing hammer or
    using a tenderizing device. Cover with plastic wrap or wax paper and pound with the
    bottom of skillet to thin and flatten.
    
2.  Season the steak first with seasoned salt and pepper. Rub the spices into the meat.  

3.  Dredge in seasoned flour. Then in egg wash, then back in the flour.

4.  In a heavy skillet, heat vegetable or peanut oil to slightly smoking. Gently lay the        
          steak in the oil and fry.  

5. Place on a plate in a warm oven ….do not cover. Make the gravy.

  • EntréesMore>>

  • Brown Rice Salad with Cherries and Chicken, 7/8/14

    Brown Rice Salad with Cherries and Chicken, 7/8/14

    Tuesday, July 8 2014 8:14 AM EDT2014-07-08 12:14:27 GMT
    Vanessa BarrancoWhole FoodsIngredients:3/4 cup brown basmati rice, rinsed1 1/2 teaspoon fine sea salt, divided2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1 shallot, finely chopped1/2 teaspoon freshly ground black pepper1 pound cherries, pitted and quartered1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups)2 cucumbers, peeled and diced1/2 small red onion, thinly sliced1/2 cup pecan halves, toasted and chopped1/2 cup finely sliced basil leavesMeth...More >>
    Vanessa BarrancoWhole FoodsIngredients:3/4 cup brown basmati rice, rinsed1 1/2 teaspoon fine sea salt, divided2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1 shallot, finely chopped1/2 teaspoon freshly ground black pepper1 pound cherries, pitted and quartered1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups)2 cucumbers, peeled and diced1/2 small red onion, thinly sliced1/2 cup pecan halves, toasted and chopped1/2 cup finely sliced basil leavesMeth...More >>
  • “Southern” Saigon Sub, 6/24/14

    “Southern” Saigon Sub, 6/24/14

    Tuesday, June 24 2014 8:00 AM EDT2014-06-24 12:00:25 GMT
    A.K.A. “Southern” Banh Mi (Vietnamese Sub Sandwich) Chef Brandon DouglasIngredients • 1/2 cup rice vinegar • 1/4 cup water • 1/4 cup white sugar • 1/4 cup carrot, cut into 1/16-inch-thick matchsticks • 1/4 cup red radish, cut into 1/16-inch-thick matchsticks • 1/4 cup thinly sliced white onion • 4oz Sliced / Chopped Smoked Beef Brisket • garlic salt to taste • ground black pepper to taste • 1 (12 inch) French baguette • 4 tablespoons mayonnaise • 1/4 cup thinly sliced cucumber • 1 tables...More >>
    A.K.A. “Southern” Banh Mi (Vietnamese Sub Sandwich) Chef Brandon DouglasIngredients • 1/2 cup rice vinegar • 1/4 cup water • 1/4 cup white sugar • 1/4 cup carrot, cut into 1/16-inch-thick matchsticks • 1/4 cup red radish, cut into 1/16-inch-thick matchsticks • 1/4 cup thinly sliced white onion • 4oz Sliced / Chopped Smoked Beef Brisket • garlic salt to taste • ground black pepper to taste • 1 (12 inch) French baguette • 4 tablespoons mayonnaise • 1/4 cup thinly sliced cucumber • 1 tables...More >>
  • Southwestern Shrimp Salad, 6/10/14

    Southwestern Shrimp Salad, 6/10/14

    Wednesday, June 11 2014 11:51 AM EDT2014-06-11 15:51:52 GMT
    Vanessa Barranco, Whole FoodsMore >>
    Vanessa Barranco, Whole Foods
    More >>