Chicken Fried Steak

Juicy pork tenderloin served in a sandwich.

Pork Tenderloin Sandwiches

Fried chicken, crispy on the outside and tender inside.

Country Fried Chicken

Tender and juicy prime rib, served with sides.

Prime Rib

Walleye

Catfish

A variety of sandwiches to satisfy your hunger.

Sandwiches

Deliciously grilled steaks, cooked to your preference.

Steaks

Tenderize the beef round steak using a meat mallet until it's about 1/2 inch thick. Season both sides with salt, black pepper, and paprika.

Prepare the Steak

In one bowl, place the flour. In another bowl, beat the eggs and mix in the milk. Dredge the steak in flour, then dip into the egg mixture, and finally coat again with flour.

Set Up Breading Station

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded steak. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from skillet and place on paper towels to drain.

Fry the Steak

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the flour (for gravy) and cook for about 1 minute until golden. Gradually whisk in the chicken broth, and bring to a simmer. Cook until thickened, then season with additional salt and pepper to taste.

Make the Gravy

Serve the chicken fried steak topped with the gravy.

Serve

beef round steak

all-purpose flour

eggs

milk

salt

black pepper

paprika

vegetable oil

butter

flour (for gravy)

chicken broth

additional salt and pepper

Preheat the oven to 400°F (200°C). In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over the pork tenderloin.

Prepare the Pork

Place the seasoned pork tenderloin in a baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

Roast the Pork

Once cooked, remove the pork from the oven and let it rest for 5-10 minutes. Then, slice it into thin pieces.

Rest and Slice

Spread mayonnaise on each sandwich roll. Layer lettuce, sliced tomatoes, and the sliced pork tenderloin on top. Close the sandwiches and serve.

Assemble the Sandwiches

Pork tenderloin

Olive oil

Garlic powder

Onion powder

Paprika

Salt

Black pepper

Sandwich rolls

Lettuce

Tomato, sliced

Mayonnaise

In a large bowl, combine buttermilk, eggs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk together until smooth. Add the chicken pieces to the bowl, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Prepare the Chicken

In a separate shallow dish, add the all-purpose flour. Season the flour with additional salt and black pepper to taste.

Prepare the Coating

Remove the marinated chicken from the refrigerator. Allow excess buttermilk to drip off, then dredge each piece in the seasoned flour, ensuring it is fully coated. Shake off any excess flour.

Dredge the Chicken

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Carefully place the coated chicken pieces into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.

Drain and Serve

Chicken pieces (legs, thighs, or breasts)

All-purpose flour

Buttermilk

Eggs

Cayenne pepper

Vegetable oil

Preparing the Prime Rib

In a small bowl, mix the kosher salt, black pepper, garlic powder, and chopped fresh rosemary. Rub the prime rib roast with olive oil and then generously apply the seasoning mix all over the roast.

Seasoning

Place the seasoned prime rib in a roasting pan, bone side down. Roast in the preheated oven for 20 minutes to develop a crust.

Roasting

After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for about 15-20 minutes per pound for medium-rare, or until the internal temperature reaches 130°F (54°C).

Reducing Temperature

Remove the prime rib from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes before slicing.

Resting

While the meat is resting, pour the beef broth into the roasting pan, scraping up any browned bits. Heat the mixture over medium heat until warmed through. Strain if desired.

Making the Au Jus

Slice the prime rib and serve with the au jus on the side.

Serving

Prime rib roast

Kosher salt

Fresh rosemary

Beef broth

In a shallow dish, combine flour, cornmeal, salt, black pepper, garlic powder, and paprika. Mix well.

Prepare the Breading

In another bowl, whisk together the eggs and milk until smooth.

Prepare the Egg Wash

Dip each walleye fillet into the egg wash, letting excess drip off, then coat thoroughly in the flour mixture. Set aside.

Coat the Fish

In a large skillet, melt butter over medium heat until bubbling.

Heat the Pan

Add the coated walleye fillets to the skillet. Cook for 4-5 minutes on each side or until golden brown and cooked through.

Pan-Fry the Walleye

Remove the fillets from the skillet and place on a paper towel to drain excess butter. Serve hot with lemon wedges.

Walleye fillets

Cornmeal

Milk

Butter

Lemon wedges

Rinse the catfish fillets under cold water and pat them dry with paper towels.

Prepare the Fish

In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and black pepper.

Make the Breading

In another bowl, whisk together the eggs and milk until well combined.

Prepare the Wet Mixture

Dip each catfish fillet into the wet mixture, allowing excess to drip off, then dredge it in the cornmeal mixture, ensuring an even coating.

Bread the Fish

In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the breaded catfish fillets to the hot oil, cooking for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Catfish

Remove the fried catfish from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Catfish fillets

Cajun seasoning

Oil for frying

Wash the lettuce leaves and slice the tomato into thin rounds.

Prepare the Ingredients

On four slices of whole grain bread, spread 1 tablespoon of mayonnaise and 1/2 tablespoon of mustard on each. Layer with lettuce, tomato, cheddar cheese, turkey breast, and pickles.

Sprinkle salt and pepper to taste on the top layer of the fillings.

Season

Close each sandwich with another slice of bread. Cut in half if desired and serve immediately.

Top and Serve

Whole grain bread

Lettuce leaves

Tomato

Cheddar cheese

Turkey breast slices

Mustard

Pickles

Pepper

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

Prepare the Steaks

Rub both sides of each steak with olive oil. Then season generously with garlic powder, salt, and black pepper. Sprinkle fresh rosemary on both sides.

Season the Steaks

Preheat your grill to high heat (about 450°F to 500°F or 232°C to 260°C).

Preheat the Grill

Place the steaks on the hot grill. For medium-rare, grill for about 4-5 minutes on each side. Adjust time for your desired doneness.

Grill the Steaks

During the last minute of grilling, add butter on top of each steak to melt and enhance flavor.

Add Butter

Remove the steaks from the grill and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute.