It’s the end of summer …sad face… even more of a sad face is what the storm did to my tomato plants. Since I do not have any left….my mom and some people from work have been feeding my tomato addiction. THANK YOU!!!!
As an end of the summer farewell…I try to make caprese salad as often as possible….so during the past few weeks, that means almost every night. My version of the tomato salad comes with mint. I adore the mint in the salad…if I have both basil and mint, I put both in. But I prefer the mint taste.
I know that I am not the first person to put mint in this salad….but dang it….I am doing my part to spread the word of this awesome variation!!!!
My mouth is watering just looking at this!
So this post is all pictures and barely a recipe. Because I just dumped stuff in!!!! Oh, Snap.
So I took some cream (1 quart) and some imitation vanilla (2 tsp)….yup, I am a cheater.
I heated it up on the stove……no boiling! Once the cream is heated, turn off the heat. In another bowl, take the like 10, 11 egg yokes and whisk in 2/3 or 3/4 c sugar. This needs to be whisked together something fierce. The color should be much paler than how you started out. Add the heated cream sssllllooooowwwwwwwllllllyyyyyyyyyyyyyy and whisk, whisk, whisk, whisk. Once the 2 liquids are combined….get some ramekins. Place those ramekins in a baking pan of some kind….well, the kind with a rim. The reason you need a rim is to add some water to the pan to help with the cooking process. Pour the eggycream into the ramekins and add water till it is half way up the ramekins. Then there was some oven action…..325 for 40 minutes…….and then there was this………..
Ya-Ya…I ran out of ramekins. Keep watch during baking so there is no browning. Anywho….they are so good. You can let these refrigerate for a few hours…but in my opinion they taste best if you let them go overnight. Next day Creme Brulee is AWESOME!!!!!! Okay….fun part. The torching! I bought this super sleek-looking kitchen torch….only to realize that it was total CRAP. So mister got out the garage torch.
HAHAHAHAHA. Sprinkle a light dusting of fine sugar on the top and torch away. See below for some parting shots of the yummy.
So I am trying my hand at some intense old fashioned awesome housewife stuff. I got home from work today and decided to turn out a great chicken fried steak dinner…with mashed potatoes….and gravy. YUM.
So…..here is how I did it. I defrosted some steaks from the freezer….used a meat tenderizer to pound out the meat (hahahaha!!)
Bowl 1 1 egg mixed with 1 cup milk
Bowl 2 1 cup flour with paprika, cayenne, blackening seasoning….cause its my fav
I dredged the steak in the egg, then the flour bowl, then the egg and then the four again. I dropped the steaks into our cast iron skillet, preheated with 1/2 cup canola oil.
Here is a pic of my mess. I just put steak into the skillet. Blue pot has my potatoes and the back sauce pan has some corn for the side.
So messy…..so not healthy….so GOOD!!! I cooked the steaks for 3 minutes on each side. Once the crunchies were nice and brown, I pulled the steak and prepared the skillet for the gravy. Keep the majority of the oil in the pan….put the rest in a can or one of those fancy oil catchers. Add in like 1/3 cup or 1/2 cup of flour and whisk….whisk….and whisk some more.
Once the rue (sp???) is nice, smooth and goldie brown…add in about a cup of milk. You can add more depending on the consistency you and the fam like. Make sure you taste this stuff!! I added in a bunch more blackening seasoning to make it just how we like it.
Let’s part ways for the evening with a nice close up.
I read this fabulous recipe at some point over the past few months….only I can’t remember where so I am trying to re-create it from the picture I have in my head and the ingredients that I could recall.
Doesn’t it look yummy!?
So I started with 4 small oranges and zested them to get as much schmoochy peel as I could.
I smeared the zested peel all over 4 steaks and then seasoned with salt and pepper. I put a big drizzle of olive oil in my cast iron skillet and turned the gas to high. I added the steaks and cooked for 3 minutes on both sides.
While I was waiting for the steaks, I cut up the oranges….getting rid of all of the white. I mixed in some olive oil, lemon juice, chopped onion, chopped romaine, chopped olives, and minced garlic with the cut oranges. Lastly – I added in some mint. Awesome.
When the steaks were done, I pulled them from the cast iron pan and cut them across the grain.
Once the salad mixture was on the plate…I searched through my fridge and found some soft mozzarella. I pulled off some chunks and placed them on top of the salad. Hey! Done…and boy was it good.