What's for Dinner? Hurricane Teriyaki!

The start of the hurricane, at high tide

As I write this, we are listening to the pouring rain and whistling wind of big, bad, Hurricane Irene.  Well, she's as least big. The jury is still out on whether she is bad...I guess we'll know in the morning. 

So since we were trapped in the house tonight, we thought we should make dinner with some things from the freezer, just in case we lose power and have to pitch some of it.  Our friends Brian and Laura are here riding out the storm with us (after the owner of the beach house they were to rent for the weekend called to tell them he was giving them their money back and going down to board up the house).  We had some filet tips in the freezer and (RANDOM) egg rolls and potstickers.   So, Sully thought of steak teriyaki and creating a Chinese feast.  We were kind of thinking the power was going to go out at any minute, so we got down to business.  We have always had trouble making a good brown sauce for Chinese food.  It just never comes out as flavorful or as good as when you get it from a good Chinese place (probably the lack of MSG-ha!).  But we found this recipe and adapted it a little bit and it came out so good! 

We didn't have too much (that is perishable) in the house, but we had some green beans, so that had to do (it's fun to make something good out of nothing...Sully's a pro).  This sauce would be great with chicken and/or beef with broccoli and/or any kind of veggie mix.  Jasmine rice was also really good with it because it was fluffy and sticky and it was a great base for the sauce.  I hope you try it...without the hurricane.  Enjoy!

Hurricane Teriyaki Sauce
Serves 4

2/3 cup low sodium soy sauce
1 cup chicken broth
1/3 cup rice wine vinegar
3 tablespoons sugar
1 tbsp toasted sesame oil
1/4 tsp pepper
2 tbsp corn starch
1/4 cup water
2 tbsp canola or peanut oil
1 tbsp minced garlic
1 tbsp minced ginger (keep your peeled ginger in the freezer and grate frozen piece...makes it easy!)

Combine soy, broth, vingegar, sugar, sesame oil and pepper in a small bowl.

Dissolve cornstarch in water.

Heat saucepan over high heat and add canola oil. Add garlic and ginger and cook until fragrant, about 1 minute.  Add soy sauce mixture and bring to a boil. Reduce heat to medium low and cook for 1 minute.  Add cornstarch mixture and cook until the sauce thickens.  If sauce gets too thick, add more broth or water.

What's for Dinner? Chicken Fried Steak!

I decided to cook my husband's favorite dinner tonight in celebration!  Of what you ask?  Something REALLY important.  Like, epic. The first NFL football game of the season, of course (so what if it is preseason?)!  We are really into football here, especially the NFL.  Sully is still celebrating his beloved New Orleans Saints Superbowl win two years ago!  He loves football and I shudder to think of what it would have been like around here, had there been a lockout.  So, indeed, we needed a celebratory dinner!  Chicken Fried Steak is one of his favorite splurges.  Yes, it is not the best for you, that's why we only eat it once in a blue moon, but it is delicious and relatively easy to make.  Ok, so he ended up cooking his "surprise" dinner himself (while I made sure the baby didn't get splashed with hot oil)... but he's so good at it!  If you ever crave comfort food, this is a keeper.  Give it a try and GEAUX SAINTS!

New Orleans boy to the core!

Chicken Fried Steak
Serves 4

1 1/4 cup flour, divided 
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon creole seasoning
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
4, 6 oz cube steaks
1/2 cup cornstarch
3 eggs, loosely beaten
canola oil for frying
2 cups milk
salt and freshly ground pepper

Add garlic powder, onion powder, creole seasoning, thyme, salt and pepper to 1 cup flour.  Combine well.

Set up flouring station by putting cornstarch in one large bowl or plate, beaten egg in another, and the flour mixture in a third. Coat steaks in cornstarch, making sure it is totally covered.  Then dip in egg, and then in flour mixture. Repeat for all steaks.

In a large frying pan or cast iron skillet, pour enough oil in the pan to reach 1/4 inch up the sides.  When oil is hot, begin frying steaks.  You will probably have to do in two batches.  Fry 4 minutes on first side and flip.  Fry another 2-4 minutes on second side until golden brown and done. Drain on paper towel.  If desired, place in oven on a cookie sheet on keep warm until the gravy is ready.

When last batch of steak is done, add 1/4 cup flour to oil in pan and stir to form a roux (if there is too much oil in there, you can drain a little out before adding flour).  Once well combined, cook 2 minutes more and then start to slowly add milk.  Whisk as you add milk and make sure no lumps form.  Scrape up any bits on the bottom of the pan (this is where the flavor is!). Keep adding milk, a little at a time, continuing to stir. Once gravy is to desired consistency, add salt and more pepper to taste (it will initially be a little bland, so season well--add some of that creole seasoning, if you wish).  Top steaks with gravy and serve over mashed potatoes.  Enjoy!

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