In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares chicken fried steak and gravy.

Steak Ingredients

Inside round, 18-20
egg wash
3 cups flour
1 t salt
1 T pepper
1 T minced garlic
1 t paprika

Trim whole round steak
Quarter round
Cut into 5 1/2 oz. pieces and trim as needed
Run each piece through a tenderizing machine 6-8 times. This will give you a very thin steak approximately 5”x10”. We have done this with a mallet, but steak will not have the same melt-in-your-mouth texture.
Sift/mix flour and spices
Dredge steak in egg wash

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef John Norman from Cuvee Beach shows you how to prepare Shrimp & Stone Ground Grits, Spicy Fried Oysters, and Oven Roasted Pork Chops.

Click here for Chef John Norman's Profile

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Johnny Blancher from Ye Olde College Inn prepares fried green tomatoes and barbecue shrimp.

College Inn Fried Green Tomatoes and Remoulade Dressing

1 whole green tomato
16 oz. 36/40 gulf shrimp peeled (split optional)
Crab boil
1/2 pound white flour
1/2 pound italian bread crumbs
Frying oil (canola if poss.)

Step 1
Boil the peeled gulf shrimp in crab boil to taste. Shrimp should be firm and not rubbery. Ice bath may be used to stop the cooking process.

Step 2

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares fried chicken and collard greens.

Southern Fried Chicken

3 eggs
1/3 cup hot water
3 cups self rising flour
2 teaspoons ground black pepper
Kosher salt
Fresh ground black pepper
Granualted garlic
1 whole chicken cut into pieces
1/2 gallon canola oil for frying

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is slightly orange.

Pre heat the oil in a heavy pot no more than half full to 350 degrees.