GRAPEVINE, KY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits.
- Preheat the oven to 425 degrees F. Place a cast-iron skillet in the oven to preheat.
- Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, until the dough is cohesive yet still moist.
- Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet right up against each other and brush with the melted butter. Bake until golden brown, about 15 minutes.
AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)
Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!
Provided by Kimberly Killebrew
Categories Main Course
Time 16m
Number Of Ingredients 6
Steps:
- Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
- Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
- Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
- Be sure to also try the popular Jägerschnitzel version!
Nutrition Facts : Calories 376 kcal, Carbohydrate 26 g, Protein 35 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 171 mg, Sodium 244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRAPEVINE KY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 10 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.
SCHNITZEL
This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe.
Provided by Dianne
Categories World Cuisine Recipes European German
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
- Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
- Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 59.5 g, Cholesterol 215.1 mg, Fat 31.2 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 8.4 g, Sodium 1765.7 mg, Sugar 3.3 g
SCHNITZEL WITH APPLE, CELERY, ONION SALAD AND BLUE CHEESE
This meal is perfect for the first cool nights of late summer.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oven to 275 degrees F. Place a wire rack over a foil-lined baking sheet.
- Working on a gel board and using a short round mallet, pound the pork in slow even strokes into thin cutlets, about 1/8 inch thick. If the chops are 3/4 to 1 inch, butterfly them open horizontally, almost halving the chops, then pound evenly with mallet. Season meat with salt and pepper
- In shallow dishes, arrange a breading station leading to the stove: flour, eggs whisked with Dijon mustard, breadcrumbs and panko seasoned with lemon zest, dry herbs and nutmeg.
- Heat a large frying pan over medium to medium-high heat with about 1/8 inch oil.
- Place the lettuces in a bowl. Add the celery, apple and onion with most of the blue cheese.
- Coat 2 cutlets at a time: flour, shake off excess, eggs, breadcrumbs. Brown the cutlets 2 to 3 minutes on the first side, 2 minutes on second; transfer to the baking sheet and place in the oven. Repeat.
- Dress the salad when ready to serve cutlets with lemon juice, EVOO, salt and pepper. Platter the schnitzel, top with salad and remaining blue cheese and serve with lemon wedges.
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4.8/5 (22)Total Time 1 hr 5 minsCategory Entrées-Main DishesCalories 323 per serving
- To begin, take the pork loin roast and cut it into half-inch thick slices. Place a couple slices in a gallon sized zip-lock bag, and give them a bash with the bottom of a heavy skillet. The cutlets should be about 1/4 inch thick. Repeat that with all of your cutlets.
- Now you’ll need three shallow dishes. In dish, place a cup or so of flour, in the second, beat the three eggs, and in the third, you’ll need some dry bread crumbs. My bread crumbs are semi-dry. I took about 5 slices of bread and toasted them. Then let them cool, ripped them in a couple pieces and pulverized them in my food processor. Tadaa!!! Instant fresh "dry" bread crumbs. You will also need some salt and pepper. Set these all up in an area like a "dipping station." Salt and pepper both sides of a cutlet. Dredge it in the flour. Dip it in the egg. And then coat it with the bread crumbs. I give it a little press so they stick well. Set the cutlet on a plate, and do another.
- In a heavy skillet, heat up a tablespoon each of butter and olive oil. You want your skillet to be well heated, but not smoking hot. Place however many cutlets will fit comfortably in your skillet. Cook them about 3 minutes on each side, until beautiful and golden, and place them in a dish to keep warm in your oven. Set your oven to its lowest temperature if it doesn’t have a "warm" setting.
- While the cutlets cook, prepare your next skillet-full of cutlets, so they are ready to go. Add more butter & oil as needed. Repeat until all of the cutlets are cooked. The next part only takes a few minutes, so go ahead and turn off your oven. The cutlets will still be warm, and you don’t want them to dry out.
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