Chick Chow ‘Leftovers’: Smothered Sirloin Texans with a side of Ahman Greens

In honor of this weekend’s match-up against the Texans, the team that graciously gave us Reggie Bush, we’ve dug into the archives for a game day recipe guaranteed to fill your kitchen with the sweet scent of victory: Smothered Sirloin Texans with a Side of Ahman Greens. (Chef Who Dat’s Golden Spoon not included.)

You’ll Need:

:½ pound (½ -inch thick) boneless sirloin

½ cup, all-purpose flour½ cup, panko (Japanese bread crumbs, or substitute with seasoned bread crumbs)

1 Tablespoon paprika

1 Tablespoon garlic powder

2 Teaspoons cayenne

Salt & Pepper to taste

2 eggs, lightly beaten

In a shallow bowl, combine dry ingredients. In a separate bowl, lightly beat eggs. Pound steaks with a meat mallet or rolling pin until you reach the desired thickness. Dredge steaks in flour mixture, then dip into the egg mixture, and dredge once again in the flour mixture. Rest the steaks at this point 10 minutes before frying. On medium heat, heat canola oil in a frying pan. Fry the steaks until golden brown. Once fried, place the steaks on a paper towel-lined dish to drain off excess oil and keep warm.

Cajun Country Gravy

:¼ stick of butter

1 can evaporated milk

1 can cream of mushroom

1 cup (approximately 2 links) of green onion sausage (or substitute for any preferred sausage)

½ cup of chopped mushrooms (optional)

Salt and Pepper to taste

Remove skins from the sausage and sauté over medium heat in the butter. Add pepper and mushrooms. Cook down until the mushrooms are tender. Add liquid ingredients and cook until the sauce thickens.

Ahman Greens

4 slices of apple-smoke bacon, coarsely chopped

3 bunches of mustard greens

2 Tablespoons of apple cider vinegar (substitute with same amount of white vinegar)

2 Teaspoons of sugarSalt and Pepper

2 cups of chicken broth

Soak mustard greens in cold water, rinse, and drainIn a large saucepan, sauté bacon until tender. Add greens, vinegar, sugar, salt and pepper. Cover and cook the greens until tender. Add chicken stock and simmer until the liquid cooks off.

If it doesn’t give you a heart attack, the fourth quarter will!

Bon Appetit!

-Mother Hen

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About Mother Hen

Melissa is a New Orleans-based archivist and author of "Historic Photos of New Orleans."

Comments

  1. Now we’re cookin’! And because I’m just now expected to borrow, steal, or loot other people’s creativity, this will appear on Saturday evening’s Cafe 641 menu. Unless you send you lawyers. Then I’ll beat them all back with a golden spoon. Who Dat!

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