COWBOY CHICKEN-FRIED STEAK BREAKFAST WITH RED-EYE RANCHERO GRAVY Davidson’s Safest Choice Pasteurized Shell Eggs, www.safeeggs.com; wine pairing by Marlene Rossman Yield: 4 servings 4 8-oz. top round slices, trimmed Salt and white pepper, to taste 1 c. peanut or canola oil All-purpose flour, as needed 4 National Pasteurized Eggs, beaten 1 c. Red-Eye Ranchero Gravy (recipe follows) 4 National Pasteurized Eggs, fried in clarified butter Method (1) Sandwich the top round slices between two sheets of plastic wrap; place on cutting board. Pound with meat mallet to 1/4” thickness. (2) Remove plastic, and season steaks with salt and pepper. (3) Dredge each steak in flour, dip in the beaten eggs and dredge in flour once again. (4) Pan fry steaks in hot oil until bottoms are crisp and golden; turn over and continue to fry until reverse side is crisp and golden. Drain. (5) To serve, center each steak on hot plate, and top it with Red-Eye Ranchero Gravy and a fried egg. Pictured with frijole mashed potatoes. Red-Eye Ranchero Gravy (3 c.) 1/4 lb. unsalted butter 1 roasted garlic clove, peeled and crushed 1/4 c. white onion, freshly peeled and minced 1/2 c. all-purpose flour 2 1/2 c. whole milk 1 bay leaf 1 clove Salt and white pepper, as needed 1/2 t. ground nutmeg 2 T. canola oil 1/2 c. red onion, peeled and diced 1/2 c. green bell pepper, stemmed, seeded and diced 1/2 c. red bell pepper, stemmed, seeded and diced 1 c. strong black coffee 1 T. tomato paste, pan toasted over high heat 2 t. molasses 1 t. dried sage leaves or 4 fresh sage leaves 1/2 c. beefsteak tomatoes, diced 1/8 c. jalapeño pepper, stemmed, seeded and diced Salt and fresh ground black pepper, as needed Method (1) Heat butter in saucepan over medium heat. Add garlic and onion, and sauté until tender. (2) Add flour, and cook and stir for 3 minutes. Add milk and stir until smooth. Add bay leaf, clove, salt, pepper and nutmeg. Reduce heat, and simmer gently for 10 minutes. (3) Strain through fine strainer into clean bowl, and reserve. (4) Heat oil in large skillet over medium heat. Add onion and peppers, and sauté until soft. Add coffee, tomato paste, molasses and reserved cream sauce, and bring to boil. Stir in sage, tomatoes and jalapeño. Reduce heat, and simmer 10 minutes. Season, and reserve, keeping warm. Wine pairing: A deeply rich and satisfying wine from one of California's great vineyards, Perry Moore Cabernet Sauvignon “Dr. Crane” 2006 (California), is just the thing to set off the chicken-fried steak and sides. www.chefmagazine.com 06.18.2009 13:30 CM14616_0709.pdf July 2009 | 13