My mom was an extraordinary woman. Our best memories together were centered around food especially desserts baby! I know you know I learned to cook simply by watching her. But before then, I just enjoyed the aromas that came out of her kitchen. This is one of those dishes, a real comfort food and when I fix it now, I can’t help but think of her!
To celebrate her, her life and what she meant and still means to me now. I’m sharing with you some things she taught me in the kitchen:
- When I messed up a meal, it was more important to her that I was not hurt rather than if we had to throw the food away and start over.
- Buy more than just 1 loaf of bread or buns so that if I burn them, which I often did, I won’t pull out all my hair with frustration!
- Just about anything can taste better with some ketchup except Chitterlings! But Mommy loved those things in spite of ALL my objections!
- If you don’t like vegetables, add melted cheese and if that doesn’t make it any better, nothing will!
- Mommy said if I didn’t like certain vegetables when I was young, I would as an adult and she was right on!
- Everything that is going sour in my life seems better when I’m in the kitchen cooking!
- You can often break the ice with strangers if you’re cooking alongside them!
- I can do anything I put my mind to if I want it bad enough!
- Always stayed prayed up! The world gets worse everyday!
- Always be grateful for what I have because someone has it worse!
- That I am someone no matter what I look like on the outside and that my gifts matter to this world.
- That those who love me are who I should surround myself with, the rest don’t matter!
I miss her immensely, but I don’t cry over her not being here. She and my grandmother (“Groggy”, that’s another story!) were instrumental in the lady I’ve become and I salute them both.
I know they are with the Lord now and what they left behind for me is their legacy that I don’t have to be cruel in this world to make it. I don’t have to try to please everybody all the time. That I have to be me and being me is enough. For that, I truly thank them, because I am free.
They taught me to pray, to read my bible and to love others. They are my heroes! I think about those lessons when I’m cooking, how I’ve grown since then and how I know she’d be proud of me.
I have been altering a lot of my recipes over the years that I learned from her and so when mommy made this dish, she often used different kinds of steaks. My favorite was cubed steak, but it doesn’t matter. The point is how good it tastes and the gravy smells so good just like it did when I was little. Serve it up with smashed potatoes and veggies!
Mommy’s Country Fried ChickenCourse: Ordinary Recipes Made Gourmet
1 3/4 lb. cube steak, sliced 1/2 inch thick
2 large eggs
2 tbsp. water
1/3 c. All purpose flour
1/3 c. cornmeal
1 tsp. salt
1/2 tsp. pepper
4-6 tbsp. extra virgin olive oil
- Pan Gravy
2 tbsp. flour
About 1 1/2 c. milk (you can also replace this with 1 can cream of mushroom soup if you don’t have milk)
1/2 tsp. kosher salt
1/8 tsp. pepper
- Pound steak to 1/4 inch thickness (like a meat mallet to make the pieces thinner), cut into 6 pieces. Beat eggs and water together in pie plate. Mix flour, cornmeal, salt and pepper on waxed paper.
- Dip steaks first in plain flour, then in egg mixture. Dip in seasoned flour mixture to coat well.
- Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
- Return all meat to skillet; lower heat; cover. Cook 20 minutes or until tender. Remove steaks to heated platter.
- To prepare pan gravy, pour off all but 3 tablespoons of the pan drippings; blend in some flour. Stir in milk, salt and pepper to taste.
- Continue cooking and stirring until gravy thickens and bubbles 1 minute (be sure all flour is gone). If gravy is too thick, add a little more milk.