Page 19

cooking with ron | food

medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1 ⁄ 4 cup, 3-4 minutes. Taste to adjust seasoning and add hot sauce, if using. Add remaining 1 ⁄ 2 tablespoon butter and whisk until emulsified, about 1 minute more. Keep warm while you quickly cook the shrimp. For the shrimp: Melt butter in a skillet. Season shrimp with salt and pepper. When butter is sizzling, add shrimp and cook until they turn pink in color and curl up into a tight “C,” just a couple of minutes. Add shrimp to gravy. Portion grits onto plates or into shallow bowls and top with shrimp and gravy.

–––––––––––––––––––––––––––––––––

Chicken-fried steak with milk gravy (Serves 4)

2 pounds top sirloin steaks or cubed steak 11 ⁄ 2 teaspoons coarse salt 1 ⁄ 2 teaspoon ground black pepper 1 cup all-purpose flour 1 ⁄ 4 teaspoon cayenne pepper 1 cup buttermilk, well shaken Vegetable oil, for frying 3 cups milk Place steaks on a work surface and pound both sides to 1 ⁄ 4-inch thickness with a meat mallet or small frying pan. Season steaks with 1 teaspoon salt and 1 ⁄ 4 teaspoon pepper. Combine 1 cup flour and cayenne pepper in a wide, shallow dredging bowl and pour buttermilk into another dredging bowl. Coat steaks in buttermilk, and then in the flour. Transfer to a cooling rack over a baking sheet and let stand 20 minutes. Pour about a quarter-inch of oil into a large cast-iron skillet and heat over medium-high heat. When shimmering, fry the steaks in two batches until golden brown and crispy on both sides, about 3 minutes per side, carefully turning once; avoid disturbing the coating. Transfer to a paper towel-lined plate to drain. Carefully pour all but 2 tablespoons of fat from skillet and return skillet to heat. Whisk in remaining 3 tablespoons flour, cooking until bubbling and golden, a minute or so. Whisk in milk and season well with salt and pepper. Bring to a low boil, whisking constantly, until gravy thickens slightly. If too thick, add more milk. If gravy needs to be thicker, cook longer, or add a smooth slurry of flour and water a tablespoon at a time, stirring well until proper consistency is reached. Serve gravy on meat and mashed potatoes. F&D www.foodanddine.com Spring 2017 17

Spring 2017 (vol 55)  

FEB - MAR - APR 2017

Spring 2017 (vol 55)  

FEB - MAR - APR 2017