Houston Texans Vs. San Diego Chargers
Houston
Serves 2
Ingredients:
2 cube steaks, tenderized
½ c flour
1 egg
1 c chicken broth
¼ c milk
2 sprigs fresh thyme
¼ c peanut oil
salt and pepper
Directions:
Heat
the oil in a frying pan on medium heat. When hot, add the floured cube steaks.
Cook each side of the cube steak until golden brown, about five minutes on each
side. When cooked, place aside.
Place
the gravy over the steaks and enjoy! Go Texans!
Texas Toast
1 Loaf White Bread
2 T garlic (chopped)
½ c butter, softened
salt and pepper
Directions:
Cut
the bread into thick slices, about an inch thick. Combine the soften butter
with garlic, salt and pepper. Heat grill to medium heat. Brush the bead with
butter mixtures, toast until crispy on both sides. Serve with chicken fried
steak. Enjoy!
Serves 4
Chile Rellenos
Ingredients
4 large pablano peppers
1 c cheddar cheese
½ c flour
4 eggs ( 4 whites, 1 yolk)
salt
¼ c peanut oil or canola oil
Directions:
Rub
each pepper with oil. Preheat oven to a medium broil (you may also grill
peppers). When oven is hot, place peppers on a baking sheet and into oven. Allow the peppers to blister, roate so that
all sides are blistered.
Shred
the cheddar cheese. Evenly dispurse the cheese into each pepper then lightly
coat the peppers with flour, when finished, place the stuffed peppers into the
freezer. Allow the cheese and peppers to harden, at least twenty minutes.
Add
the oil to a deep frying pan and turn onto medium-low heat. Allow the oil to
become hot. Remove the chiles one at a time, placing each one in the egg
mixture then into the hot oil. Make sure to scoot pan around so the peppers do
not stick to the bottom of the pan. Allow each side to reach a light brown,
about five minutes on each side. Serve with sauce below and enjoy! Go Chargers!
Chile Relleno Sauce
Ingredients:
4-5 fresh tomatoes
1 clove garlic, chopped
1 ½ c water
2 T white vinegar
1 t dried oregano
½ t cumin
½ t black pepper
½ t hot sauce
¼ t cinnamon
olive oil
Directions:
Begin
by chopping up the tomatoes and onions coarsely. In a deep frying pan, add a
drizzle of olive oil on medium heat. Add the tomatoes and onion, bring heat
down to a medium-low. Allow the mixture to simmer for fifteen minutes. Add
remaining ingredients, continue to simmer for an additional ten minutes.
Pour
entire mixture into food process/blender until well blended. Add back to the
pan and bring to heat. Serve with freshly cooked chile rellenos and enjoy!
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