Cube Steak with Garlic Mashed Potatoes

While growing up my mother would make cube steak at least once during the winter season. Although not the fanciest of steaks  the meal and the time with my mother  was always special.  It is one of those foods that brings me back home.  Aside from sentimentality, cube steak also tastes great. It has a deep beefy flavor and is thankfully void of any livery flavor. Cube steak is one of the most economical steaks because it is a tough cut of beef that's been mechanically tenderized. Cube steak is most often used in country/chicken fried steak dishes found at popular breakfast restaurants.  This preparation employes braising the cube steak with vegetables water and a little wine. The result is a tender, moist and  savory entrée fit for a family meal or a small gathering of friends.  It pairs well with garlic mashed potatoes.

Serves: 4

Ingredients:
1 pound of cube steaks
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup and 1 tablespoon flour
2 tablespoon vegetable oil
1 cup chopped onion
1/cup chopped celery
1/2 cup sliced carrots
1/4 cup red wine
1/2 cup water



Step One:

Season each side of the cube steaks with salt and pepper.  Add 1 tablespoon of oil to a nonstick skillet and heat over medium-high heat. Place flour in a shallow container or a dinner plate and dredge the steaks throughout  the flour. Pick up each floured steak and tap it to remove excess flour.  Add the steaks to the  skillet and cook for 2 minutes per side to brown.  Remove the steaks from the skillet and reserve.



Step Two:

Add 1 tablespoon of oil to the skillet. Add the onions, celery and carrots and cook until tender and the onions are translucent. Stir in 1 tablespoon of flour combining it well with the vegetables. Continuing to stir, cook for 1 minute.





Step Three:

Add the wine and water to the skillet. Bring the mixture to a rapid boil, and then reduce it to a simmer. Nestle the cube steaks into the mixture. Cover and braise for 40 minutes.









Garlic Mashed potatoes

Ingredients:
2 quarts water
2 pound white potatoes, peeled and cut into 1" pieces
1/3 cup fat free half and half
1 tablespoon butter
3 cloves garlic pressed
1/2 tsp pepper
1/4 tsp salt



Step One:

Bring the water to a rapid boil and then add the potatoes. Cover and reduce to a simmer.  Cook the potatoes for 15 minutes, or until tender.




Step Two:

Remove the pan from the heat, and using a colander,  strain potatoes. Return the potatoes to the pan.  Add the remaining ingredients, and mash then the potatoes to combine all ingredients well.

Broiled Crab Cakes

Crab Cakes, when done well, are tender, delicate, meaty (vs. bready), and flavorful.  Because crab cakes developed regionally there is no one definitive recipe, and like with chili, there are no shortages of strong opinions on the matter.  Basically, however, all that matters is that it tastes good to you.  Some key points, or guiding principles, are a crab cake should taste like crab.  It would seem like this is a no-brainer, but crab flavor can be subtle. Over seasoning can mask the flavor rather than enhancing it leaving you with a crab cake that taste more like the seasoning. 

Another issue that crops up is breadiness.  While it is possible to create crab cakes without bread filler, most recipes, and therefore most of us will use breadcrumbs, or crushed crackers.  There are preparations that use shrimp, or lower grade crabmeat as filler.  Additional egg can be used as well to bind the crab meat together. Breadcrumbs or cracker crumbs, however, if used properly can result in delicious crab cakes.  The key there is to only add enough to aid in binding.  The goal is not to stretch the crabmeat. If more crab cakes are needed, then buy more crabmeat!

Crabmeat comes in various grades in the order of high to low grade is Jumbo Lump, to Claw.  The Nibble has a good primer on crabmeat grades.  When shopping for crabmeat you can skip the expensive Jumbo Lump or Lump and go with Backfin or Special.  Claw crabmeat is not a good choice.  The crabmeat you, buy however, should be refrigerated and not the shelf-stable canned crabmeat. Shelf-stable crabmeat tastes flat and often metallic.    This preparation uses backfin crabmeat and panko breadcrumbs. Panko is a type of breadcrumb and it is often found in the Asian food aisle.  It is made without the crust resulting in a lighter breadcrumb that in turn contributes to a lighter and less bready crab cake.  While mayonnaise is pretty standard, if you don’t like mustard, then you can omit it. Further if you would like to use Old Bay brand seasoning, then please omit the salt. The addition of herbs, spices and vegetables are at your discretion.

Ingredients:

1 egg

16 oz of Backfin or Special crabmeat

¼ cup panko breadcrumbs

1 tablespoon mayonnaise

1 teaspoon mustard

¼ teaspoon salt*

¼ teaspoon pepper

* ½ teaspoon of Old Bay brand seasoning can be added, but omit the salt.

Step One:

Place a dinner plate in the freezer for 30 minutes. Preheat the oven to 400 degrees F.

Step Two:

In a large bowl scramble the egg. Add the remaining ingredients and combine well.

Step Three:

Retrieve the plate from the freezer. Form equal sized crab cakes from the crab mixture, and then place the crab cakes on the plate.  There should be enough for 4 to 5 crab cakes. Place the plate with the crab cakes in the freezer for 15 minutes.

Step Four:

Remove the crab cakes from the freezer and place them on a cookie sheet. On a center rack bake the crab cakes for 10 minutes.

Step Five:

Move the cookie sheet to a higher rack and broil until the crab cakes are golden, roughly 5 to 7 minutes.  Remove from crab cakes from the broiler, and let them stand for 1 minute.

Fish Tacos with Guacamole and Salsa

Growing up in the Mid-Atlantic region of the United States tacos were hard shelled, overly seasoned ground beef leaned, things that were made from a kit found at the grocery store.  Later they were fast food or chain restaurant fare.   Although seemingly silly and embarrassing to admit to, when I first heard of fish tacos in my early teens my first thought was yuck. I imagined some ground fish product with the same bright red taco sauce crammed in a hard corn tortilla donned with lettuce, tomato, sour cream and cheese.  It wasn’t until years later that I was properly introduced to fish tacos, and it was love at first bite.   Instead of being greasy, heavy, overly seasoned and very hard to eat, fish tacos were fresh, flavorful, light and served on very accessible soft flour tortillas.  They could be garnished with a wide array of toppings.  The fish itself could be grilled, fried, broiled, baked, sautéed, or even smoked.   The types of fish could very, each fish brought it’s own distinctive flavor and limitations to the taco.  Fish that are too delicate when cooked are not good candidates for fish tacos. Sturdy fish (or shark) seem to work best.   This preparation uses very accessible and affordable tilapia filets.   The tacos are donned with a small batch of guacamole and salsa. 

Fish Tacos (Makes 8 Tacos)

Ingredients:

1 ½ pounds tilapia filet

½ teaspoon cumin

¼ teaspoon chili powder

½ teaspoon black pepper

¼ teaspoon salt

2 teaspoons cooking oil (divided)

8 8-inch white flour tortilla

Step One:

Lay tilapia filets on a cutting board, pat them dry and season on both sides with listed seasonings.  In a non-stick skillet heat 1 teaspoon of cooking oil over medium high heat, add about 3-4 filets   The goal is to not crowd the pan.  Cook filets about four minutes on each side or until both sides are golden.  Reserve cooked fish to a plate. Add the remaining oil to the pan and repeat with the remaining filets.

(depending on their size) to the skillet.

Step Two:

Place one or two tortillas in a dry non-stick skillet over medium heat.  The object is to warm the tortilla and to cook out some of the raw flavor.  Heat the tortilla for about 1 minute each side. The tortilla should be warm and still pliable; if it’s crunchy you’ve gone too far.

Step Tree:

Tilapia filets have a dark line that can be used to separate the loin (the thicker meatier part of the fish).  Separate the filets a long this line, by simply breaking them.  Place equal sized portions of fish in each tortilla. Garnish with salsa, guacamole, cheese, sour cream or anything you fancy.

Guacamole

Ingredients:

½  cup diced onion

1 teaspoon chopped cilantro

1 pressed clove garlic

1/8 teaspoon salt

¼ red pepper flakes

1 small avocado

½ teaspoon lime juice

Step one:

In a large bowl add the onions, cilantro garlic, salt, and red pepper flakes. Peel the avocado and remove the seed or pit. Add the avocado flesh to the bowl.  Combine using a fork or potato masher. 

Step Two:

Whisk lime juice in to the mixture. Whisk until guacamole is light and creamy.

Step Three:

Refrigerate for 30 minutes so flavors can come together. To prevent oxidizing, add additional lime juice on top of  the guacamole, or press plastic wrap right on the surface of the guacamole to prevent contact with oxygen.

Salsa

Ingredients:

½ cup diced onion

1  large tomato, diced

1 ½ teaspoon diced cilantro

A dash of salt

1  pressed garlic clove

Step One:

Combine all ingredients in a bowl.

Step Two:

Refrigerate for 30 minute so flavors can come together.

Steak

Steak has a storied placed next to the caviar and the lobster tail in most restaurants.  Steak, like other loose terms, however, can actually mean cutting from tuna to ham. Most people in the US, however, associate it with beef, and this preparation is of a beef steak.  People take their stake preparation seriously, sometimes too seriously that the fun of cooking a steak is missed.  There is a science to cooking a steak, and there are proven methods and elaborate techniques. Who really has time for all of that, a steak cooked well should be enjoyed, and not worshiped.  This preparation breaks some rules in the orthodoxy, and it results in a simple delicious steak. 

One of the most perplexing things about cooking a steak is the type of steak to cook. That is followed almost immediately with the cut of steak, and the concept of doneness.  Regarding type of steak.  A steak is simply a slice off of what would normally be a roast. Some American cuts even contain parts that could be divided in other steaks. Outside of the US the names of cuts vary.  A basic premise is if the steak is from a muscle the animal used regularly, it will be tough and if it’s from a muscle the animal didn’t it will be more tender.   In the US, the USDA grades beef based on several factors, including marbling (fat between layers of muscle fiber sheets).  The grades sold at grocers are Select, Choice and Prime (in order from lowest grade to highest).  In most supermarkets there will be an abundance of USDA Choice steaks.  USDA Choice is good. In most stores you’ll also find brands like Angus or some store branding. Pay most attention to the USDA ratings. A USDA Prime steak is of higher quality than a USDA Choice steak, even if the USDA Choice steak is branded as special. In most cases, USDA Choice is a good choice, pardon the pun. 

As mentioned above, the working parts of the animal result in tougher cuts of meat and therefore tougher steaks so choose your cut’s wisely. Some grocers have started labeling steaks with stickers reading grill, marinate, or braise. These hints are good to pay attention to, but knowing the basics of cuts will help you immensely and wouldn't leave you reliant on a grocery store’s label. Keywords to look for in a steak that is suited for grilling, broiling or pan flying loin, tenderloin, top loin, T-bone, porterhouse, Delmonico, rib eye, top sirloin, and NY Strip.  I intentionally left off sirloin, because that term can be used very broadly.  Most steaks called sirloin are NY Strip steaks or top sirloin steaks, but some are tougher cuts of beef that require some form of tenderization.  It isn’t bad to talk to the grocer or the butcher and tell them how you plan to cook the steak. Most will gladly recommend a cut to you. 

Another thing to mention to the grocer,or butcher is how done you like your steak. Steaks can be cooked in a range of doneness levels from rare to well done.  Personally, a well-done steak is a sin, but there are people who, for whatever reason, ask for that level of doneness.  Here are some quick tips about doneness: very good cuts of beef should never be cooked well done, and squishiness is a good gage for doneness.  While cooking use tongs to press upon the steak after turning it. A squishy steak means rare to med-rare, less squishy, but mutable is medium, to medium well, firm means well done or hockey puck.    The secret to cooking a darn good steak is to sear it, cook it, and let it rest.  That’s basically it.

Ingredients:

1 10 oz., 1” thick, Top Sirloin Steak 

½ tsp black pepper

¼ tsp salt

1 tsp  vegitable oil

Step One:

Remove the steak from the refrigerator and wait about ten minutes for the steak to come to room temperature.  Season the steak with the salt and pepper on both sides. 

Step Two 

Add the oil to a non-stick skillet and head to medium high heat (closer to the high side).   Once the oil is shimmering and just barely smoking, add the steak to the pan.  Cook the steak for five to seven minutes.  Juices will form on the non-heated side of the steak, that’s normal.  After 5-7 minutes, turn the steak over and cook for another 5 minutes.  This will result in a medium rare steak. For a Medium steak cook it for 7 minutes solid on both sides.  Doneness is tricky, because the meat retains heat and will keep cooking even after being removed from the pan. Therefore to get a medium rare steak, cook it just past rare and remove it from the pan.  The same is true for other levels of doneness. 

Step Three:

Once the steak is cooked to your desired doneness remove it from the pan. DON’T cut it, poke it, or do anything to it. Just let it rest.  After ten minutes the steak should be ready to serve.  When you do cut it, juices will flow unless it's cooked well done. That's also normal.   Enjoy.