SANDRA’S QUICK AND TASTY CHICKEN FRIED STEAK

This recipe includes an egg dredge

spiked with Sriracha sauce that provides

an excellent flavor without being too spicy...

Servings: 2

Prep Time: 10 Minutes

Cook Time: 10 to 14 Minutes

INGREDIENTS

2 (1” thick) steaks/fillets

--(of beef, venison, moose, buffalo, chicken, or turkey)

1 cup all-purpose flour

2 eggs

½ teaspoon Sriracha (an Asian hot sauce)

¼ teaspoon freshly ground pepper

¼ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

2 tablespoons olive oil

--Prepared potato salad

METHOD

Pound the steaks/fillets using the cuber edge of meat mallet to about ½” thickness (or we use our Cabela’s Manual Meat Cuber to do so that can be purchased online, so I used venison cubed steaks).

Place flour in a shallow bowl. Whisk together in a separate shallow bowl the eggs, sriracha, pepper, salt, and granulated garlic and onion.  Dredge each steak first in the flour, then in the egg dredge, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the olive oil in a nonstick skillet to medium-high heat.  Cook the steaks until evenly golden brown, 5 to 7 minutes per side, then serve with potato salad. ~ Enjoy!

Sandra's Best Potato Salad Recipe

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Tips: I like to top my Chicken Fried Steak with A.1. Steak Sauce, while my husband prefers Ketchup, and these steaks are also wonderful drizzled with hot gravy and mashed potatoes as a side dish.

SANDRA’S SPICE-RUBBED ROASTED KING SALMON FILLETS

The delightful spice rub adds an 

exciting, earthy, and exotic flare 

to these king salmon fillets...

Servings: (2)

Prep: 5 Mins.

Roast: 15 to 20 Mins.

INGREDIENTS

½ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon smoked paprika

¼ teaspoon old bay seasoning

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon light olive oil

1 cup sweet onion, julienned --(I used 1/2 of a large Vidalia)

2 (6 oz.) boneless, skin-on king salmon fillets, 1-1/2” thick

Garnish:

1 green onion, finely chopped (green part only)

2 wedges of fresh lime

METHOD:

Preheat oven to 400 degrees.

To prepare king salmon, combine first 6 ingredients; rub spice mixture evenly over fillets.

In a glass 8”x8” baking dish, toss the onions with the 1 tablespoon of olive oil, and spread evenly over bottom of dish.  Place the spice-rubbed fillets on top of onions.  Lightly spray all over the fillets with olive oil spray.  

Bake for 15 to 20 minutes, just until fish flakes easily when tested with a fork.  (If you’re using thinner/thicker king salmon fillets, reduce/increase roasting time accordingly).  Let fillets rest for 3 minutes for juices to redistribute.

To serve, sprinkle top of fillets with chopped green onion, and wedges of lime to squeeze over king salmon just prior to eating, including adding the roasted onions alongside ~ Enjoy!

Tip:  I served the king salmon fillets with steamed rice and glazed baby carrots.

MAX’S SCRUMPTIOUS VENISON TENDERLOIN STEAKS

Max says, "We are lucky to have these tenderloins
because they're usually eaten on the hunting trip 
and they rarely make it home!"

Servings: (2 – about 6 small steaks)
Prep: 5 Mins. |
Cook: 8 to 10 Mins. |
Stand: 5 Mins.

Posted: by Max via Sandra

INGREDIENTS

1 side of boneless venison tenderloin, cut evenly into 1-1/2” thick steaks
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
sea salt, ground pepper, and garlic powder, to taste

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the 1-1/2" tenderloin steaks with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the steaks into skillet, not touching, and season each with sea salt, ground pepper, and garlic powder, to taste. Sear for 4 to 5 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 4 to 5 more minutes. (Please do not overcook, or the tenderloin steaks will become tough and dry.) Remove steaks to a plate, and lightly tent with foil to let them stand for 5 minutes to allow juices to redistribute.


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Tip: Max served this with sautéed pencil (thin) asparagus, and roasted ‘extra crispy’ ore-ida fries. – Enjoy!

SANDRA'S FIESTA FAJITAS

This fajita recipes goes well with
a host of meat types, including seafood
and shellfish (I just happened
to have a ribeye steak on-hand
when making these)...

Servings: (4)
Prep. 10 Mins. |
Cook: About 15 Mins.

Posted: by Sandra

INGREDIENTS:

1 lb. beef, moose, or venison, cut into thin strips against the grain
--(or shrimp/prawns)
1 tablespoon olive oil
1 onion, julienned
½ yellow bell pepper, julienned
½ red bell pepper, julienned
½ green bell pepper, julienned
6 crimini mushrooms, sliced
1 clove of garlic, chopped
½ cup water
3 tablespoons fajita seasoning
--(or click here for my recipe: Sandra's Fajita Seasoning Blend)
4 (10”) flour tortillas

Topping options:
--cheddar cheese, shredded
--mozzarella cheese, shredded
--1 roma tomato, chopped

Sandra's Fajita
Seasoning Blend

--sour cream
--slices of jarred pickled jalapenos

METHOD

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken, beef, (or shrimp that takes even less time than meat), etc., and sear until meat (or seafood) is cooked through, and then remove to a plate, and set aside.

Add yellow, red, and green julienned bell pepper, 1 julienned onion, and 6 sliced crimini mushrooms, and cook for 2 minutes. Add the garlic, tossing to combine and cook for 30 seconds. Add 1/2 cup water and 3 tablespoons of  Sandra's Fajita Seasoning Blend to the skillet, and bring to a boil, and then let the sauce reduce by half. Add the meat back to the skillet and cook for 2 more minutes to heat through.

Serve filling wrapped in tortillas that have been heated (I just place mine on my electric burner set to low for a couple of seconds per side), and then add your desired toppings. – Enjoy!

SANDRA’S GRILLED BONE-IN RIBEYE STEAKS (+ a host of other BBQ recipes)

You'll find this and many other spectacular grilling recipes below...

Servings: (2)

Prep: 5 Mins. |
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.

Posted by Sandra

INGREDIENTS

4 tablespoons low-sodium tamari (aged soy sauce)

3 green onions, sliced

2 tablespoons packed dark brown sugar

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon freshly ground pepper

2 bone-in ribeye steaks (1-1/2” thick)

METHOD

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper, mixing with hands to combine. Add the steaks. Seal bag and turn several times to coat; refrigerate for a 1-hour minimum (or preferably overnight, if possible).

Drain and discard marinade, pat steaks to somewhat dry. Grill steaks, uncovered, over direct heat for 1 minute per side, and then move to indirect heat for 8-10 minutes or until the steaks reach desired doneness (medium-rare is 145 degrees; medium is 160 degrees; and well-done is 170 degrees), timing will vary, depending upon thickness of steaks. Remove steaks to serving platter, and cover with foil to let stand for juices to redistribute for 5 minutes before serving. ~ Enjoy!

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Tip: You can broil the steaks versus grilling them for 8 to 10 minutes, or until the desired doneness is achieved.

Accompanying Grilled Side Dish Options:

-- For quick but still tasty baked potatoes in half the time, click here for recipe: (Quickly Baked Potatoes)

--For quick but still tasty baked ‘sweet’ potatoes in half the time, click here fore recipe: (Quickly Baked Sweet Potatoes)

-- For a side of freshly grilled succulent corn in the husk or wrapped in tin foil, click here: (Grilled Fresh Corn in the Husk (or Wrapped in Tin Foil)

-- For a side of fresh vegetables medley on the BBQ in a grilling basket recipe, click here: (Grilled Fresh Vegetable Medley - [requires a grilling basket])

-- For a side of fresh grilled cajun corn, click here:  (Cajun Grilled Corn)

-- For a side of grilled peach dessert, click here:  (Sandra's Grilled Peach Melba Dessert)

SANDRA'S BLACKENED SEASONING BLEND (II)

This is a fantastic blend to use as a rub
for seasoning beef steaks or roasts, including
 on many types of seafood and shellfish before
baking, grilling or roasting...

Yields: (Appx. 3 tablespoons)


1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

In a small bowl, add all the ingredients, and mix well.

Store any unused portion in an airtight container.

SANDRA'S CAST IRON BLACKENED GRILLED FRESH TUNA

My absolute favorite method to
prepare blackened anything, i.e.,
this fresh tuna, halibut, chicken, steaks, and so on...

Servings: (4)
Prep: 15 mins. |
Grill: 6 to 7 mins.

Posted by Sandra

INGREDIENTS

4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See 'Tips' for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).

In a small saucepan over low heat on the stove top, melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.

Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.

Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.

I like to serve my hot Blackened Tuna Steaks over a cold Caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)

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Tips:

--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.

--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.

SANDRA'S VENISON CRACKED-BLACK STEAK

This is one of our must-have entrees 
after the Southeast Alaska
fall deer hunting season is over...

Serves (4)
Prep Time: 5 mins. |
Sear: 15 mins.

Posted by Sandra

INGREDIENTS

2 pounds 1" thick venison steaks (deer meat)

2 teaspoons roughly cracked black pepper

2 teaspoons course kosher salt

1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil

METHOD

Dry the venison steaks with paper towels.  Rub lightly with some olive oil, and season generously with cracked pepper and course salt.

Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard.

Transfer clarified butter with the olive oil to a large skillet and heat over medium-high heat. Saute venison steaks in large skillet for about 7-1/2 minutes each side to sear for medium rare, a total of 15 minutes.

Remove from heat and let stand for 4 to 5 minutes to allow juices to redistribute before slicing against the grain, diagonally, into long strips. Serve immediately. ~ Enjoy!