Duck Grand Marnier with Spicy Asian Kumquat Sauce

Duck Grand Marnier

Kosher salt

Fresh-ground black pepper

3 SPRIGS Fresh thyme

1 Celery rib, with leaves, rough-chopped

1/2 Small white onion, quartered

1 Shallot, chopped

1 Medium orange, quartered

1/4 C Grand Marnier

Paprika

3 C Water

Spicy Asian Kumquat Sauce

1. Preheat oven to 375°f.

2. Rinse the duck well. Remove neck, giblets and tail. Rub the inside cavity of the duck with salt and pepper. Fill the ducks inside cavity with a combination of thyme sprigs, celery, onion, shallot, and orange quarters.

3. Lightly salt, pepper, and then paprika the exterior of the duck.

4. Place a wire rack on top of a hotel pan. Place the duck on the rack, breast side down. roast for 45 minutes, and then turn with tongs, breast side up. Roast for 45 minutes to 1 hour, or until the leg joints wiggle easily when pulled and the internal temperature at the center of the thickest part of the thigh is 165°f.

5. Remove from heat. Cut Duck in half, lengthwise and allow to cool down enough to touch. Remove breast and back bones and serve topped with Spicy Asian Kumquat Sauce.

6. Due the extremely high fat content of ducks, it is necessary to use a drip pan. Keep an eye on this the first few times you try it, and be careful. It is not uncommon to find that the cause of a kitchen fire was a duck in the oven!

Spicy Asian Kumquat Sauce

5 Kumquats, sliced into rounds

3 TBL Sugar

1/3 C Rice Wine Vinegar

3 TBL Grenadine

3/4 C Orange juice

2 TSP Soy sauce

1 TBL Fresh-squeezed lime juice

1 TSP Fresh-squeezed lemon juice

2 TSP Dried cherries, minced

1/2 TSP Kosher salt

1/2 TSP White pepper

1 Thai chile, chopped

5 Fresh basil leaves, minced

1. Simmer, over medium-low heat, the kumquats, sugar, vinegar, grenadine, orange juice and soy sauce.  Reduce for another 10-12 minutes, by about half.

2. Remove from heat and whisk in  lime, lemon, cherries, salt,  pepper, and chili.  Carefully stir in basil.   Drizzle over duck just before serving.  Enjoy!

Chipotle Cilantro Fettuccini

Chipotle Cilantro Fettuccini

Homemade pasta is easy and much better than deied.  With the convergence of cultures in Arizona we are constantly seeing wonderful new dishes like this. Latin meets Latinos!

1 canned chipotle chile

1/4 cup cilantro

1 clove garlic

10 oz. bread flour (2 cups)

1 Tbl. adobo sauce (from the canned chipotles)

2 large eggs

1 tsp. salt

2 tsp. extra virgin olive oil

Chop the chipotle, cilantro and garlic as fine as you can and then chop some more. Using a dough blade of a food processor, combine the chopped ingredients together with the flour, adobo sauce, eggs and salt.  While machine is running, drizzle in the oil.  Dough will come together as a crumbly mixture.  Add water one tablespoon at a time until dough forms a ball.  Remove from food processor.  If dough sticks to your hands it may be necessary to work a little flour into the dough.  Roll into a ball and cut the ball into quarters.  Flatten one of the quarters with the palm of your hand.  Run the dough through the pasta machine four times on the #1 (or the largest) setting.  Each time, folding the dough into thirds.  It may be necessary to dust with flour as you go if the dough is sticky.  Now move the dial to #2 a run the pasta through, the #3, #4, and #5.  Move the handle to the fettuccini blade, dust the pasta with flour and run it through.  Sometimes it is necessary to pull a few strands of the pasta apart, depending on the texture of th dough.  Drop the pasta into boiling water for 30 – 45 seconds or to desired texture. Have fun, top with whatever you like; olive oil, chives and good Romano cheese are a great start.

Serves 4

Old-fashioned Cherry Apricot Bars

Old-fashioned Cherry Apricot Bars

1--1/2 CUBES Sweet butter, cut into chunks

1 TBL All-purpose flour, for topping

1/2 C Dried cherries, minced

1/2 C Dried apricots, un-sulfured, minced

2/3 C Fresh-squeezed orange juice

1/2 TSP Sugar

PINCH Cinnamon

Crust:

1/2 C Slivered almonds

1/2 C Fresh grated coconut

1-1/4 C All-purpose flour

3/4 C Old-fashioned rolled oats

3/4 C Dark brown sugar, packed firm

PINCH Cinnamon

1/2 TSP Kosher salt

1.pre heat oven to 150°f.

2. Meanwhile, bring the apricots, cherries, orange juice, sugar, and cinnamon to a boil over medium high heat, reduce heat, cover and simmer, on low, until fruit is soft. Remove from heat. Mash fruit in juice until mixture thickens. Allow to cool.

3. Toast nuts and coconut in oven on a cookie sheet until deep golden brown, about 15 minutes. Remove from oven and allow to cool. Increase temperature to 350°f. In the mixing bowl of a heavy-duty mixer (do not use a food processor for this recipe) combine the almonds, coconut, flour, oats, brown sugar, cinnamon, and salt, and mix well, then add butter. Mix, on medium, until crumb mixture is formed, about 1 minute.

4. Set aside 1C of crumb mixture for topping. Firmly press remaining crumb mixture into the bottom of 8"x8" baking dish. Spoon fruit filling on to crumbs and spread out but do not allow fruit to touch sides of baking dish( leave about 1/8" border.) Mix 1TBL flour with remaining crumb mixture. Sprinkle over fruit filling. Bake for 45-50 minutes, or until golden brown. Allow to cool and cut into squares.

Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

Serves: 8

1 LB Semi sweet chocolate

1 LB Butter

6 OZ Water

2 OZ  cognac or brandy

1 TBL Espresso powder

1 C Sugar

8  Eggs

1. Melt butter and chocolate in double boiler.  Then stir in espresso powder.

2. Beat eggs. Mix sugar and eggs together then stir Tequila and water.

3. Slowly stir in chocolate mixture.  Pour batter in an oiled 9 inch baking pan.

4. Bake at 335 degrees for 1 hour in a warm water bath.

5. Allow to cool before serving.

Mad Coyote Joe’s Twelve-turn Buttermilk Biscuits

Mad Coyote Joe’s

Twelve-turn Buttermilk Biscuits

If you're wanting to start baking bread this is a good place to start.

My friends from east Texas tell me the secret to a great biscuit is cold buttermilk, and only kneading the dough twelve times.

2 C Self-rising flour, sifted

1 TSP Baking powder

1/2 TSP Salt

2 TBL Unsalted butter, very cold

2 TBL Vegetable shortening, very cold

1 C Buttermilk

1. Place pizza stone in grill and light all burners and set to lowest setting.

2. Before measuring out your flour, stir it up with a fork.  Sift the flour, baking powder and salt into a bowl.  Cut in the butter and shortening with a pastry cutter until flour mixture resembles a coarse meal.  Add the buttermilk a little at a time, mixing gently with your finger tips until dough  forms a loose ball. Place the dough on a lightly floured surface and need exactly twelve times.

3. Roll the dough 3/4" thick.  Cut the biscuits out with a 2" biscuit cutter, making sure that you dip the cutter in flour between each cut and that the cutter is very sharp, or the edges will seal and not rise correctly.

4. Check the heat in your grill.  Look for a temperature of 400º to 450º, but no more( in the oven is also fine.)  If your grill is hotter they will burn on the bottom and be doughy in the center. Once the temperature is correct, turn off the burners directly below the pizza stone.  Place the biscuits on a non-stick cookie sheet and place the cookie sheet on the pizza stone.  Close the lid and let the biscuits bake for fourteen to fifteen minutes.  Serve immediately.

Perfect Bread

The bread is just out of the oven and it looks great!  If you're lucky enough to live in Cave Creek I'll be at The Grotto Coffee Shop at 10:30 am, Janie's at 4:30pm and The Horny Toad at 7:00pm.

Southwestern Potato Skins

Southwestern Potato Skins

1 hour, 30 minutes

These are great with other toppings; salsa, hamburger, chopped fresh vegetables, and a variety of chiles.  

1 (10-lb.) bag russet potatoes

3 cups cheddar cheese, shredded

1 lb. chorizo or bacon, fried and drained

1 stick butter

1 small tub sour cream

Chives or the green tails of scallions, minced

Salt and pepper to taste

Bake the potatoes at 350º for 1 hour. Let the potatoes cool a bit and then cut them length-wise and scoop out the insides*, leaving a thin layer of potato. Place the potato halves on a cookie sheet. Place a small pat of butter inside each potato skin, and then sprinkle each with cheese and chorizo or bacon. Top with sour cream, chives, salt, and pepper. Serve immediately.

Makes 20-24 Servings
*Left over potato can be frozen for potato soup or mashed potatoes!

Grilling Vegetables and Basic Vinaigrette

Grilling Vegetables is easy.  The problem is, the moister content of vegetables is too low so they burn before they can become fully cooked.  The answer is, to make a basic vinaigrette and to toss the vegetables in the vinaigrette before grilling. 

Basic vinaigrette

½ cup Extra Virgin Olive oil

Juice of ½ fresh lemon

3-5 cloves garlic, smashed

Pinch of crushed red chile

1 tsp. dark brown sugar (optional)

1 tsp. Dijon mustard

kosher salt and fresh ground black pepper to taste

Whisk it all together and toss the vegetables well before grilling.

Just keep a few things in mind hard vegetables like winter squash, beets or carrots take about twenty minutes to become soft enough to eat so start them first and when they start to soften add the other vegetables.  Secondly the oil in the vinaigrette will flare up so keep an eye on the vegetables while they are directly over the fire.  Once they are browned or grill marked to your liking, move them away from the direct heat. Please send any thoughts, comments or questions and I’ll answer ASAP.  I hope you enjoy these posts and please share them with your family, friends and online social networks.

Warmly,

Mad Coyote Joe

Spicy Sage and Dark Mexican Beer, Brined Pork Loin

Spicy Sage and Dark Mexican Beer, Brined Pork Loin

The use of Mexican Beer combined with the red chile, brown sugar and molasses in this marinade adds a depth of flavor.  Combine that with the slow spit roasting and wow, that’s the way roasted pork was meant to be eaten.

5 cups hot water

½ cup dark brown sugar

½ cup kosher salt

8 to 10 cloves garlic, chopped

2 Tbl. dark molasses

1 Tbl. fresh ground black pepper

1 Tbl. crushed red chile

2 tsp. dried sage

2 tsp. Dijon mustard

1 or 2 drops liquid smoke

3 bottles cold Negra Modelo, or your favorite dark beer

1-3 lb. boneless pork loin, excess fat trimmed

In a large non-reactive bowl whisk together the hot water, brown sugar and salt until fully dissolved.  Whisk in the garlic, molasses, pepper, red chile, sage, mustard and liquid smoke.  Then stir in the beer.  Place the brine in the refrigerator for 1 hour then place the pork loin, in the brine.  Set a plate on top to keep the loin submerged. Brine for 24 hours. Spit-roast the pork until it reaches an internal temperature of 160 degrees.  Allow to rest for 10 minutes before slicing. 

Serves 8-10

Sonoran BLT Salad and the Caesar Salad

I get asked, quite often, " What do you do with the left over bread?"

Sonoran BLT Salad

This is my Sonoran twist on the Italian favorite, Panzanella.  It’s a great summer time salad.  When we take it to a barbecue we just call it BLT Salad. If we serve it at dinner… well that’s a different matter.  It’s then called Sonoran Panzanella.

Salad:

4 cups assorted small tomatoes, like cherry, grape and yellow pear

2 Tbl. Canola oil for frying

4 cups good crusty French or Italian bread cut into ¾ inch cubes and dried overnight

6 slices thick-cut hardwood smoked bacon, chopped and then fried, drippings reserved

1 poblano chile, roasted skinned and chopped

½ avocado, peeled, seeded and chopped

1 cup watercress leaves, rinsed well

2 cups romaine lettuce, chopped

Dressing:

¼ cup balsamic vinegar

1 tsp. Salt

1 tsp. Black pepper

2 Tbl. *Chiffonade of basil leaves

1 Tbl. *Chiffonade of mint leaves

3 Tbl. Extra virgin olive oil

Fresh grated Parmesan cheese for topping

Cut the tomatoes into bite size pieces.  I cut the cherry tomatoes in quarters and the smaller tomatoes in half.  In a hot pan, fry half of the tomatoes in the canola oil until they start to brown and dry out a little, remove from pan and set aside to cool.  In a large serving bowl, toss the dried bread in the bacon drippings.  In a separate bowl whisk together all dressing ingredients, except the oil.  Then drizzle in the oil while whisking to emulsify.  Add all other salad ingredients to the bread and toss well.  Drizzle in the dressing and toss again.  Serve on chilled plates topped with a little fresh grated Parmesan cheese and a good, cold, crisp, Sauvignon Blanc or Pinot Gris.

Serves 6 to 8

Chiffonade is a fancy French cook term for laying leaves on top of one another, rolling them up like a cigarette and then cutting them, the short way very finely.  Heck you’ve probably been chiffonading for years and didn’t even know it!

Caesar Salad

This famous salad is not Italian, but rather a true treasure of Baja.  Originally from Tijuana, Mexico, it was created by the famous chef Alex-Caesar Cardini, who first called it “Aviator’s Salad”, in honor of the pilot’s from Rockwell Field Air Base in San Diego California that frequented his restaurant.  Later it was called The “Caesar” Salad in honor of Cardini.  Many recipes call for lemon juice but I believe this original recipe which uses Key limejuice is has a much fresher taste.

10-12 Fresh romaine lettuce leaves

1-cup Garlic croutons

1/3 cup freshly grated Parmesan cheese

Caesar dressing;

3 cloves fresh garlic

6 flat anchovy fillets, drained and minced  or 1 Tbl Anchovy paste

* Yolk of 1 fresh large egg

1 Tbl. fresh squeezed key limejuice

1 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Pinch of salt

Pinch of crushed red chile

1/4-cup extra virgin olive oil

Rinse lettuce well and dry in a salad spinner. 

Tear into bite size pieces and place in the refrigerator for at least 1/2 hour.  Refrigerating makes the lettuce crisper.

Rub the salad bowl with the garlic and then mash it into a paste.  Add the anchovies, egg yolk, limejuice, Worcestershire sauce, pepper, salt and red chile.  Mash and mix well.  Then whisk in the olive oil. 

Toss together lettuce, half of the croutons and half of the cheese.  Toss again.  Place salad on serving plates and sprinkle top with remaining cheese and croutons.  Offer fresh ground black pepper.

*Authors note; Eggs can contain dangerous bacteria, if the eggs in your

area have been known to have this problem, or if you are concerned at all,

Substitute eggs with 1 Tbl. heavy cream.  The flavor change is minimal.

Serves 4

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

This one of my all time favorite dishes when the garden is if full production.  A little crisp cold white wine, a little Pomodoro and someone you love…. life is good!

3 C Vine-ripened, orange tomatoes (any vine ripened tomato will also work well)

1/2 C Extra virgin olive oil

2 CLOVES Garlic, pressed

1 TSP Crushed red pepper

20 Fresh basil leaves with buds, torn, not chopped

2 TSP Fresh ground Parmigiano Reggiano cheese

Salt and fresh ground pepper, to taste

1 LB Angel hair pasta

1. Cut tomatoes in half (If using red tomatoes, scrape out seeds).  Remove core and chop into about 1/2" chunks.

2. Toss all ingredients except the pasta.  Cover, refrigerate and let stand for 30 minutes for flavors to blend.

3. Cook the pasta, drain, add a little olive oil and toss.

4. While pasta is still warm, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce.  Offer more Parmigiano Reggiano at table.

Sweet Potato Risotto

Sweet Potato Risotto

If you've never tried Risotto, you're in for a real treat.  Risotto is delicious and easy once you get the hang of it!

¼ c. olive oil

½ c. fine-diced onion

1 T. garlic

1 c. shredded sweet potato

12 oz. Arborio rice

½ c. mashed sweet potato

6 c. chicken stock

1 T. fresh rosemary

1 ½ t. fresh thyme

4 T. butter

4 T. grated Parmesan cheese

1 t. salt

¾ t. black pepper

Heat chicken broth. Heat olive oil, sauté onion and garlic. Squeeze out any extra moisture from the shredded sweet potato, then rough chop and add to onion mixture, sauté. Then add rice and sauté for 1 minute. Add chicken broth ½ c. at a time until completely absorbed, when you have one cup of broth left add of the mashed sweet potato. When the rice is al dente remove from heat and add cheese herbs, butter and salt and pepper

Variation:

1.     Add  1 ½ c. mashed sweet potato to the stock as the liquid, stir well.

2.      Sauté onion and garlic, add sweet potato, stirring until caramelized and then add to risotto once there is 1 cup stock left

The Garden

 It's been a week since we started the garden.  Things are coming right along.  In this economy we find grocery cost going up every week.  We use a lot of herbs, so we planted Basil, Thyme, Oregano and Mint, which we are buying weekly.

This is an Artichoke which does really well in our climate.

Look how beautiful this Swiss Chard is in the morning light.  

Micro Greens and an Anaheim Chile! 

The House Smells Like Grandma’s Cooking Herbed Pork Roast

The House Smells Like Grandma’s Cooking Herbed Pork Roast

Short on time? This fantastic recipe takes five minutes to get ready for the oven.  I like to make it before family comes over.  The delicious aroma sets the tone for a memorable evening! 

3-4 Lb.  Pork loin roast with ribs
1 Tbl.fennel seeds

Kosher Salt

Freshly ground black pepper
 3 Tbl. Sweet butter
1 ½ Tbl. Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay

Preheat the oven to 400 degrees F (200 degrees C). If the exterior of the pork roast isn’t moist get your hand wet and rub a little water on the outside.  Set the roast bone side down and sprinkle liberally with fennel seeds Kosher salt and pepper.  Melt half the butter and a little olive oil in a heavy iron pot like a Dutch oven (One with a lid).  Brown the meat for a couple of minutes in until nice and golden.
Toss in all other ingredients and bake with the lid on for one hour then about forty five minutes with the lid just cracked open, until an inserted meat thermometer reaches 192 degrees F (Depending on your oven about one hour to one hour and forty five minutes). Remove the pot from the oven and set the meat on a plate to rest. Then, immediately remove all the garlic fennel and herbs from the still hot pot, leaving the sauce and drippings.  Swirl in the last one and a half tablespoons of butter with a heat-proof rubber spatula working the bottom of the pan to incorporate any caramelized drippings off the bottom.  Cut the meat away from the bone and slice.  (The rib meat is delicious.). Serve drizzled with the wine sauce
 Serves 4-6

Wraps quick and easy

 Wraps are quick and easy and you can usually use some leftover bits of this and that to make a delicious meal.  And kids love them!

Wraps:  All wraps 3oz. Meat a smear of cream cheese & 2 slices of cheese.  Find some variations below or make your own.

 

Italian Hoagie Wrap:

Genoa salami, mortadella, provolone, cream cheese, lettuce, tomato slices, red onion slices, roasted red peppers, olive oil mixed w oregano

Black Forest Ham & Apricot Wrap:

Black Forest Ham, Cream Cheese, Baby Swiss Cheese, Apricot Preserves, Honey Mustard, Lettuce and Tomato slices

Roast Beef Serrano Wrap:

Roast Beef, Provolone, Cream cheese, thin slices of Serrano Chile, Cilantro, Lettuce,

Tomato slices

Turkey Cranberry wrap:

Turkey Breast, Baby Swiss cheese, Cream Cheese, Cranberry sauce, lettuce, Tomatoes

Toasted Sesame Spinach

Were getting our garden going.  There's nothing like fresh greens right out of the garden.  And fresh spinach in a salad, or on a sandwich, or lightly cooked is unbelievable.

Toasted Sesame Spinach

Try this delicious dish the next time your tossing a rib eye on the grill.  Remember, spinach reduces in volume dramatically when you cook it.

1 Sprinkle of Japanese chile powder

Salt and pepper to taste

2 10 oz. bunches spinach, trimmed and washed

3 TBL White sesame seeds

2 TSP Dark sesame oil

1. Just before sautéing rinse the spinach well and placed it in a large pan with the water still clinging. Cover and cook on med-high for about 3 minutes, until the spinach just wilts. Place in a colander and allow to cool enough to handle, but not until cold.

2. While the spinach is cooling toast the sesame seeds in a dry frying pan by shaking back and forth over medium heat until they begin to change color and you smell that toasting smell. Immediately remove from heat.

3. Go back to the spinach and squeeze as much of the cooking liquid out of the spinach as is possible. Chop the spinach and stir in all other ingredients.

4. Serve immediately. Serves 4.

Calabacitas

Calabacitas

This is a Traditional Native American treat that is served both sides of the Mexican border. 

It’s so easy to make and the flavor is out of this world! Although shown here with a little sweet corn which is delicious, also try it with out, which has a more earthy flavor!

1/4 medium white onion, chopped fine

1 clove garlic, minced

2 Tbl. corn oil

1 medium tomato, chopped fine

1 Jalapeno chile, chopped fine or 1 roasted, peeled Poblano chile

4 medium zucchini (about 1 Lb.) chopped into 1/2 inch cubes

a pinch of Mexican oregano

salt to taste

Fry the onion and garlic over medium heat, in hot oil, until just translucent but not browned.  Add the tomato and jalapeno and continue frying for about 5 more minutes.  Add the zucchini, salt and cover.  Cook for 5 more minutes.  Remove lid and continue frying, stirring constantly, until excess juice in absorbed.

serves 6

Traditional Cabbage and Irish Bacon with Irish Parsley Sauce

There's a great scene in the 1997 movie 'The Devil's Own', Brad Pitt is eating with an American Irish family, They're having Corned Beef and Cabbage.  When asked what he thinks about the dish he says, "It's delicious but I've never had it before!" In Ireland, traditionally they eat Irish Bacon.  Corned Beef is a New York dish!

Traditional Cabbage and Irish Bacon with Irish Parsley Sauce

Ah, a traditional Irish delicacy. You must try the cabbage with this bacon in it.

1/2 LB Irish bacon, sliced
1 HEAD Green Cabbage, roughly chopped
12-15 Small new potatoes
2 TBL Sweet butter
Irish Parsley Sauce
Salt and pepper to taste.

1. Cover the bacon with cold water, in a large saucepan, bring to boil and drain.
2. Cover with fresh cold water again and bring to a boil. Reduce heat and then bring to a simmer.
3. Add the cabbage and potatoes and simmer for 30 minutes.
4. Drain water (set water aside for Irish Parsley Sauce), remove bacon and slice or cut into bite-size pieces.
5. Meanwhile cover cabbage and potatoes to keep warm.
6. Add bacon back to saucepan, season with salt & pepper and top with butter.
7. Gently stir and serve warm with Irish Parsley Sauce.


Irish Parsley Sauce

Serve with corned beef, cabbage and potatoes.

1/4 C Sweet butter
2-1/2 TBL All-purpose flour
1/2 C Cabbage stock
1 C Cold milk
1/2 C Finely chopped Italian parsley
Salt and pepper to taste

1. Fry the flour in the butter for two minutes creating a light beige roux. While stirring add cabbage stock, and then milk. Bring to a low simmer and stir well. Remove from heat and stir in parsley, salt and pepper.
2. Makes 2-1/2 cups.

Chicken Fried Steak ala Jack Young

Chicken Fried Steak ala Jack Young
From my book 'On The Chile Trail'

My uncle Jack was raised during the great depression, in Whitewright Texas, population around 80.  He taught me everything a person needs to know about playing poker and making the perfect Chicken fried steak.  With Chicken Fried Steak the trick is to soak the pounded steak in buttermilk for exactly 20 minutes.  Any more and it will fall apart on you.  As far as the poker goes well…  some secrets will have to stay in the family.

2 1-Lb. Top round steaks, ½ inch thick, cut in half, fat removed, yielding 4 steaks

2 cups buttermilk

Oil for frying

2 eggs

Pinch of salt

2 dashes of Louisiana hot sauce

1 cup All-purpose flour

2 tsp. Salt

1 tsp. White pepper

½ tsp. Cayenne pepper

½ tsp. Black pepper

3 Tbl. All-purpose flour

1 ½ cups cold milk

Salt and pepper to taste

Pound each of the steaks ¼ inch thick with a meat mallet.  Place the steaks in a non-reactive bowl or baking dish and set a timer fro 20 minutes.  Meanwhile heat up a large Iron skillet with 1/8 of an inch of the oil.  Beat the eggs with the pinch of salt and the Louisiana hot sauce.  Mix 1 cup flour with salt, white pepper, cayenne pepper, and the black pepper.  When the timer goes off remove the steaks from the buttermilk and pat dry.  Dip in the egg wash and dredge in the flour mixture, then dip in the egg wash and dredge in the flour again.

Depending on the size of your skillet it may be necessary to fry the steaks in batches.  It’s better to have extra room around the steaks, than for them to be crowded in the skillet.  The pan should be hot but not smoking.  Brown one side of the steaks and turn, this should take about 1 minute.  Reduce heat to medium and cover, fry for 7 minutes.  Remove cover and fry for 2 more minutes.  Turn and fry uncovered for 3 more minutes, steak should be nice and crispy.  Remove from skillet and keep warm.  After all the steaks are fried, drain all but about 3 tablespoons of the oil from the skillet.  Shake in the 3 tablespoons of flour and fry over medium heat until golden brown, whisking constantly.  Continue whisking while adding the milk.  Bring to a simmer, while whisking, until gravy becomes thick.  Adjust seasoning and serve the steaks covered in the gravy.

Serves 4

Spicy Tomato Grits 'Redneck Eats' at their best!

This recipe is from my book "On the Chile Trail, 100 great recipes from across America."  This from the chapter on Texas.  It's 'redneck eats' at their best.

Spicy Tomato Grits

There is no way I can write a chapter about this part of the world without at least one recipe that includes Velveeta cheese and Ro-Tel tomatoes.  Any among you without a little fast food grease on your hands cast the first stone!  This is a delicious southern side dish that will amaze even the most sophisticated of palates.  

2 cups water
1 1/4 cups milk
1 tsp. salt
1 cup quick grits
1/2 cup plus 1 tablespoon unsalted butter
1/3 cup green onions, chopped

1 clove garlic, minced
4 oz. Velveeta cheese, cubed
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can Ro-Tel diced tomatoes and green chilies

Bring the water and milk to a boil in a medium saucepan. Add the salt and then slowly add the grits while stirring.  Return to a boil for 1 minute, while stirring. Reduce the heat, cover, and cook for 3 minutes. Stir in1/2 cup of butter.  Keep stirring until butter is incorporated. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. In a separate pan sauté the onions and garlic in the remaining butter for 2 minutes.  Stir the Velveeta, half of the cheddar, and the green onions, and garlic into the grits.  Keep stirring until the cheese is fully melted. Stir in the tomatoes. Pour the mixture into a greased casserole dish and bake for 35 minutes in a pre-heated 350°f oven. Sprinkle remaining cheddar over the grits and pop under the broiler for 5 minutes or until golden brown.

Serves 12-14