Tuesday, March 2, 2010

Chicken Fried Steak, Cheesy Corn Grits, and Burgandy Mushrooms

I managed to get in 3 recipes for supper tonight. This might seem an unusual food combination, but it worked! I started the musrooms just after breakfast--they take an amazing 9 hours to cook PW says! Well, I tested that theory just a bit. I had had these musrooms last week at my daughter-in-law, Cathy's house, and she cooked them a bit longer than one hour (I think). They were great. So I tried them with our lunch today, at 3 hours cooking time, and they were wonderful. By supper time, they were almost at their full 9 hours cooking limit. I have to say, I think they digressed since lunch. By the time all the wine and water cooked off, it was just a puddle of grease (butter) that they were simmering in. But the bad part, is that then all the salt from the bullion was concentrated in the musrooms, and I think they became a little too salty. When I do these again, I will just cook them 2-3 hours. They are very delicious. 
The chicken fried steak was easy to do and fried up nice--though your house smells like it--but on a cold day that can be ok--smells like a cozy diner!
And the pan gravy turned ou good too.  I did have to keep adding milk to keep it the right consistency...

I made the cheese grits from some organic corn grits I have. I like the yellow grits better than the white ones--more flavor. I have never made cheese grits, though I know my daughter, Carissa, has made them for years. I was not ready for my husband's overwhelming response to them. After his 7th helping (I am serious!) I asked him if he was going to eat them all in one sitting. He looked surprised, and said, "Well, they are good--is it bad to eat a lot of cheese grits?" The funny thing is he is originally a "Notherner", and doesn't usually get all that excited about Southern foods! But the cheese grits were quite a winner tonight!

1 comment:

Phil and Darby Hawley said...

Janice your meal looks so scrumptious! Can I come over for dinner? :-)