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 Carolina Chefs, sponsored by DCS by Fisher & Paykel, Pierce Culliton from Frank's Restaurant prepares Carolina quail & grouper.

Click here for Chef Pierce Culliton's Profile

Crisp Carolina Quail with Collards, Fried Grits and Creamy Country Ham Gravy

2 Semi boneless quail
1 Bunch of collards (washed and chopped)
1 White onion (diced)
3 slices Applewood smoked bacon