Philly-Style Cube Steak

Sometimes, I surprise even myself! 

Cube steaks are economical and versatile. They don't carry much on the flavor side, so they lend themselves to creative interpretation. And ingredients. Most are made with a thick "gravy." No thanks. 

I look for medium-sized cube steaks. 

Here, they are the vehicle for a simple"Philly-style"ingredients of onions, peppers, mushrooms and cheese. I used a sharp Provolone. I have also used a mild Havarti jalapeno (Boar's Head brand). The surprise ingredient is the salami. Don't omit it. A few slices of paper-thin Genoa salami add a lot of flavor to otherwise insipid cube steak.

Have your deli cut the number of pieces of salami and cheese you will need. It's fresher and less expensive.

The first time I made this I only used enough veggies to cover each cube steak. On subsequent trials, I increased the amount to be able to serve some on the side which I now prefer. Feel free to add yellow, orange and/or red peppers. I usually pick up what's cheapest. If you like heat, add a jalapeno or similar hot and spicy pepper. I do not.

Serves 2

• 2 cube steaks, medium in size, about 4 oz. each 
• 1/2 large green pepper, thinly sliced*
• 1/2 onion, sliced, and then each slice cut in half
• 2-3 button mushrooms, sliced
• 1 large garlic clove, minced or pressed
• Dried thyme, a pinch or two
• Red pepper flakes, a pinch or two (optional)
• 4 slices paper-thin deli hard or Genoa salami (don't omit)
• 4-6 slices Provolone cheese, cut in half
• Flour
• Seasoned Salt
• Salt and Pepper
• Butter
• Smoked paprika or regular paprika (optional)

Season the cube steak with seasoned salt and pepper. Dredge in flour. Lay aside.

Sautee onion and pepper in a bit of olive oil and a tad of butter over medium-low heat. When they begin to get soft and turn a bit brown, add the mushrooms and 1/2 teaspoon salt. Sautee until mushrooms begin to get soft and release their juices. Add garlic and just stir until fragrant.  Stir. Remove pan from burner and place vegetable medley onto a plate.

Add a bit more olive oil to pan and when hot fry cube steak. (I was really bad and fried mine in some bacon grease I had saved in the fridge.) When juices appear on surface, flip. When juices appear on second side, it's done. It doesn't have to cook all the way through since it will bake in the oven for a bit.

Remove cube steak to shallow oven-safe dish or just keep in the pan you used. Cover with two slices of salami. Cover evenly with pepper/onion mixture. Place additional mixture around it. Bake at about 350-375 F degrees, uncovered, for about ten minutes.

Remove from oven and cover with cheese. If desired, sprinkle with paprika (I prefer the smoked paprika). Return to oven until cheese is melted, about a good five minutes. Allow to cool a bit and serve.

After ten minutes in the oven, note the browner, more caramelized onions.

I sprinkled the cheese on this one with a bit of smoked paprika before placing in the oven. 

Notes: One thing I learned from working in a deli with hardened New York Italians for customers: the only way to eat hard salami is if it's sliced paper thin. It really does make a difference. The slice is buttery and seemingly melts in your mouth. Thicker pieces can be chewy. 

Baked Salmon

I like my salmon simple. Herbs. Salt. A bit of seasoning. Good olive oil. A lemon twist on the side. Of course, it all depends on the quality of the salmon. Lately, I've been getting the some of the best salmon I've ever had from my grocery store. It's fresh, not frozen, Atlantic salmon. It's light in color and the texture is at once buttery and velvety with a very mild taste. 

If you follow my blog, you know I'm an advocate of Fines Herbes. And fines herbes is the essence of this recipe. They temper the fish with just the correct degree of flavor without overpowering it. Heating the pan in the oven first gives a crisp skin. 

I serve this with a wonderful pre-packaged blend of veggies and rice from Bird's Eye. It's a combination of brown and white rices, corn, carrots, and peas. It has no nasty "sauce." Nuke it for 3 minutes or so, in its own bag, and it's done. Add any sauce or dressings you want. I drizzle with a bit of Lee Kum Kee soy sauce (don't use grocery store brands--yuck!).

Serves 1-2

• 3/4 - 1 pound fresh salmon fillet with skin
• Fines Herbes (equal amounts of dried chervil, parsley, tarragon and chives)
• Dried dill
• Kosher salt
• Pepper
• Garlic powder
• Extra virgin olive oil

Preheat oven to 350 F. While pre-heating, place a shallow pan inside.

Using a wet paper towel, wipe both sides of the salmon. Drizzle the flesh with a really good olive oil. Lightly sprinkle with a bit of garlic powder and then dried dill. Sprinkle evenly with fines herbes. Using your fingers, lightly tap the herbs into the fish so that they soak up the olive oil.  Give a slight sprinkle of Kosher salt and fresh-cracked pepper.

Using a sharp knife, cut off the thin part of the fillet. Place on top of the thicker part, skin side up. Sprinkle the skin with just a bit of Kosher salt.

The thinner piece of salmon can overcook quickly.
By removing it and placing it on top of the thicker piece,
it stays moist.

Using a pot holder, remove the hot pan from the oven. Drizzle with a bit of olive oil and sprinkle with Kosher salt. Place the salmon, skin side down, into the pan. Bake for about 20 minutes or so and certainly no longer than 30 minutes. As soon as it begins to flake, it's done. The middle should still be a bit rare and juicy.

The bottom ends have begun to flake. The "spine"
or middle part of the salmon on the left is liquidy. The "white spots"
are the fish oils.

Remove. Serve with lemon slices.

Notes: You don't have to cut off the thin part of the fillet. But I find it usually overcooks if left intact. 

Baked Chicken Wings

Oh, my. I did enjoy these . . . 

I've been making wing recipe after wing recipe trying to find one I really like (Buffalo Wings are for a later date). I tried Asian-inspired. I tried Italian-inspired. I tried fresh herbs. Lemon. Garlic. Finally, I decided to just wing it (sorry, couldn't resist the pun) and used ingredients I like.

North Carolina doesn't allow grills in apartment complexes, so I'm limited to my oven. One recipe I tried would have been dynamite--if the wings were grilled. But in the oven, it just didn't work. 

I love chicken wings. They are tender and juicy with little fat. The Fines Herbes used here add just the right blend of taste. When baking, as opposed to grilling, I found less garlic was better than more because in the oven wings don't bake for a long period of time and there is no "flame" to sear and mellow the garlic.

Many recipes called for baking wings at a high temperature of 400-425. I thought it dried them out too fast. And  I realized I really wasn't after a "crisp" wing as much as I wanted one that was flavorful and still juicy and "buttery." The rough-grated Parmesan at the end of baking does give a note of "crispness" if you want. But, again, it was the subtle taste I wanted.

A six pack of wings on sale can be had for about 2.50, and that's how I purchased all my wing "experiments." A real bargain. 

• Six chicken wings
• 1 good tablespoon Fines Herbes*
• 1 small garlic clove, squeezed through a garlic press or finely minced
• 2 tablespoons melted butter
• 2-3 tablespoons olive oil
• 1/4 - 1/2 teaspoon Tabasco Sauce or to taste
• 1/4 cup rough-grated Parmesan cheese
• 1/2 teaspoon Kosher salt
• Freshly ground pepper

Wash, drain and wipe dry the chicken wings. Cut off the tips (and freeze for making chicken stock).

In a small bowl microwave the butter just until melted. Add the Fines Herbes and garlic. Stir. Add the olive oil and 1/2 teaspoon Kosher salt and Tabasco. 

Place wings in a large, sealable plastic bag. Add the butter-herb mixture. Squeeze out air and massage the the wings until they are evenly coated.

Marinate for at least two hours, refrigerated. About 30 minutes before baking, remove wings from fridge and run entire, sealed bag under hot water to de-congeal. Give another good "massage" and allow to sit for about 15 minutes or so.

Preheat oven to 375 F degrees. Line a baking sheet with foil that has been sprayed with non-stick oil. Evenly space wings squeezing out as much "sauce" as possible to evenly coat the wings. Sprinkle with freshly-grated pepper.

Bake for 20 minutes. Remove from oven and raise temperature to 400 F degrees. Sprinkle grated Parmesan over wings and return to oven. Bake an additional 15 minutes until cheese begins to melt and turns golden.

Remove wings from oven and allow to stand at least 15-20 minutes.

For this batch, I used a finer grate of cheese. I prefer
the rough-grated as pictured above.

*  Fines Herbes  is a blend of chervil, parsley, chives and tarragon in equal amounts. I usually just make own using dried herbs. I make a large quantity and keep in a Ziploc bag. If you don't have them, just use one good teaspoon each of the above dried dried herbs to make this recipe.

Notes: For the cheese, I used Grano Padano which isn't as salty as Parmesan. Don't use a crappy cheese. Serve these with simple buttered white rice, green vegetable and chilled dry, white wine.

Bacon-Wrapped Chicken with Sage Leaves

These are fun to eat with your fingers. Cut in half, they'd make great hors d'oeuvres.

Here's a nifty and simple recipe that I'll be making again. I grow "purple sage" which is what I used. This is the kind of recipe that is more a "procedure" than ingredients exactly measured out.

• Fresh sage leaves
• Chicken tenders
• Seasoning (I used garlic powder, Lawrey's,  Bell's Seasoning*, and freshly cracked pepper)
• Bacon, one slice per chicken tender
• Olive oil

Wash and pat dry the chicken tenders. If large, snip out the white tendon. Lightly season with seasoning of your choice. Place sage leaves the length of the tenderloin.

Wrap each with bacon. If your bacon has "fatty ends," trim. Wrapping can be a bit tricky. I found it easier to lay the tenderloin on top of the bacon, about an inch or two below the top end. Fold that end down on the chicken and then begin wrapping the the long end around it, raising the chicken up from the board as you go and stretching it a bit as you wrap it.

Grind fresh pepper over the wrapped chicken. Heat a pan over medium-low heat and drizzle just a bit of olive oil in the pan. Place bacon-wrapped chicken, sage side down. Fry until brown, about 6 minutes or so. Flip and crisp the other side. Remove to paper towel to blot and serve warm. 

Notes: This is adapted from "Everyday Food." They used one large sage leaf per tenderloin and really didn't season the chicken. It's up to you. As an experiment, I did use pancetta with one which made wrapping easier, but I preferred those made with the bacon. I wouldn't grill these. Why? You want the sage leaves to 'crisp' as they fry. Grilling would just burn them.

*I love Bell's Seasoning. It is heavy on the rosemary and perfect for any poultry. And the little box is just beautiful packaging.