Chef Roblé Ali, consulting chef of New York City’s Avenue restaurant and director of the catering company Roblé & Co., shares his recipes for chicken-fried steak sliders and smoky sweet potato fries.
- 2 pounds of tenderized cube steak
- 2 cups of flour
- 3 eggs
- 1/2 cup of buttermilk
- 1/2 teaspoon of salt
- 1 teaspoon of cracked black pepper
- Vegetable oil
Cut your cube steak into 20 1 1/2-ounce pieces.Place flour in a large bowl and season with salt and pepper to taste.Mix eggs in another large bowl with buttermilk.Take a piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again. Repeat process for remaining cutlets. Heat on medium enough oil to fill cast-iron skillet 1/2 of an inch deep. When a sprinkle of flour makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood starts bubbling out of the top of the steak (about one minute), gently turn it over with a long fork or metal tongs. Cook another minute and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate.While you're frying the others, you can keep the cooked steaks warm in the oven. Makes twenty miniature chicken-fried steaks. Serve as a sandwich topped with white gravy inside Cheddar biscuits.
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 1/2 cups of half-and-half
- 1 teaspoon of cracked black pepper
- 2 splashes Worcestershire sauce
- 2 splashes Tabasco sauce
- Salt to taste
Add butter to an amply sized pot over medium heat. Once the butter is melted, whisk in the flour. Continuously stirring, cook on medium for a couple of minutes until a blonde roux is formed. It will smell like peanut butter. Add half-and-half slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure to mix out any lumps).Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.
- 3 cups of flour
- 1 tablespoon of baking powder
- 1 1/2 teaspoons of salt
- 1/4 teaspoon of baking soda
- 1/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups buttermilk
- 3 oz butter (cut into small cubes)
- 3 oz grated Cheddar cheese
Preheat the oven to 325 degrees. Mix all the dry ingredients together in a large bowl. Mix the wet ingredients into the dry ingredients until everything is fully incorporated and there are no dry spots. Add the butter and cheese and mix together until they are evenly incorporated into the dough. The dough should be sticky. Use a couple of spoons and place 1 1/2 ounces of the dough into a greased muffin pan(s). Bake in batches at 325 degrees for 15 minutes. Optional: Brush with melted butter after baking.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/4 cup smoked paprika
- 3 large sweet potatoes, peeled and sliced into 3-inch-long slices, then 1/4" by 1/4" thick batons.
Combine seasonings together. The mix can be stored in an airtight container for up to 6 months.In a 5-quart pot or Dutch oven using deep-frying or candy thermometer to monitor the heat, heat oil over medium heat until the oil comes up to 300°F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan. This will ensure that the oil won't boil over when the fries are added.Increase the heat to medium-high and add the fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and just begin to brown, about 4 minutes. Using a spider or skimmer, remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes.When ready to serve the fries, reheat the oil to 350°F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently until lightly browned, about 1 minute. Transfer to paper-lined platter and allow to drain for a minute. Immediately season the fries with the seasoning mix.