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How To make Nuevo Laredo Chicken Fried Steak
2 pounds round steak*
sliced 1/2" thick
12 ounces beer
2 cloves garlic :
minced
1 1/3 cups all-purpose flour
2/3 cup masa harina
2 teaspoons cumin seed toasted and ground
1 teaspoon ground dried red chile :
prefer. New Mexican
1 teaspoon salt
1/2 teaspoon dried oregano preferably Mexican
1 egg
oil :
preferably canola
* Twice tenderized by the butcher
This nearly nouvelle CFS features a beer bath, border seasonings, and a crust m ade with masa harina, the specially-treated cornmeal used for tortillas and tamales .
Cut the steak into four equal portions. Pound the portions, if needed, until ea ch is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dis h, pour all but 2 tablespoons of the beer over them, and add the garlic. Marinate the steaks in the beer for at least 30 minutes and up to 2 hours.
While the steaks are soaking, combine the flour, masa harina, cumin, chile, sal t, and oregano in a shallow dish. In another dish, mix the egg with the remaining 2 tablespoons of beer. Drain the steaks, and blot lightly with paper towels to remove excess moisture from the surface.
Dredge the steaks in the masa-flour mixture, then in the beer and egg. Dunk the m back in the flour again, patting the flour in well to absorb moisture.
Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry the steaks . Bring the oil's temperature to 325 degrees F, and deep-fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, until they are medium brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream White Gravy from the drippings.
Place the steaks on separate plates, spoon mashed potatoes with onion next to them, and cover both generously with the gravy. Serve immediately.
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Join Host David Elder for great restaurants around Central Texas
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Freshly Laredo Chicken And Shrimp Meal Review
Watch the 9malls review of the Freshly Laredo Chicken And Shrimp Meal. Is this one of the better Freshly prepared meals? Watch the hands on taste test to find out.
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Perfectly CRISPY Smoked Chicken Wings on a Pit Boss
Learn How to Make Smoked Chicken Wings, WITH CRISPY SKIN, on a Pit Boss Pellet Grill!
Find the step-by-step recipe here ➡️
???????? Check out the Kosmos Q Honey BBQ Wing Dust used in this video HERE ➡️
Today we are smoking some delicious CHICKEN WINGS on our Pit Boss Pellet Grill. Not only that, but we are going to show you all our SECRETS to getting perfectly CRISPY skin on your smoked chicken wings. This recipe can really be made on any pellet smoker or pellet grill including Traeger or Camp Chef as well.
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This video is NOT sponsored. We love to link to products we have used or researched. Assume those links are affiliate links which means we may earn a small commission at no extra cost to you. As an Amazon Associate we earn from qualifying purchases.
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➡️ iMarku Boning Knife
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➡️ Wire Rack/Baking Sheet Combo
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➡️ Kosmos Q Honey BBQ Wing Dust
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➡️ Bad Byron's Butt Rub
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➡️ Syberg's Famous Wing Sauce
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➡️ ThermoPro Instant Meat Thermometer
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➡️ Heat Resistant Grilling Gloves (Up to 1,472°F!!!)
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2:15 Seasoning & Dry Brining
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15:40 The Taste Test
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Texas Eats - Texas-sized country fried steaks & Texas BBQ - The Wagon Wheel in Eagle Pass, Texas
David Elder travels to the border town of Eagle Pass to check out the family-owned and operated restaurant The Wagon Wheel. David catches up with the owner and self proclaimed, “Mom of the restaurant,” Selena Buentello Price, to hear the story of how The Wagon Wheel came to be. The pair sample pecan-smoked brisket, pork, and beef ribs and their famous, gigantic country-fried steak. Later, David joins Selena’s son, Francisco “Paco” Carmona, in the kitchen at The Wagon Wheel to cook up his very own Texas sized country-fried steak.