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Texas Valentine’s Day – Romance in the Details

As with most holidays, Texans have our own way of doing things. Sure you can grab some flowers and chocolates or snag a coveted dinner reservation. But romance truly lives in the gestures that are thoughtful and detailed. Texicureans is giving you two unique ways to show your love this month. So, grab your box of chocolates for the journey. We are going to Valentine, Texas by mail and sharing the sweetest outdoor picnic option right here in New Braunfels.

Have you ever heard of Valentine, Texas? Located in Jeff Davis County, and between West Texas towns Marfa and Van Horn, folks from everywhere send their valentine to the post office in February to get a postmark before the 14th. It’s quite a feat to accomplish for this little town of 200 to process the added post, but the community embraces it.

Lore gives a couple of options to the origin of the town’s name. According to the Texas State Historical Association, Valentine was founded and named with the South Pacific Railroad crew, building east, reached the site on February 14, 1882. The other story is that it was named after John Valentine, a significant stock holder in the railroad and president of Wells Fargo.

Get a postmark from Valentine, Texas 

Per the Fort Davis Chamber of Commerce, “Each Valentine’s Day the postmaster receives hundreds of requests to have their Valentine postmarked from Valentine, Texas. To have your Valentine sent from Valentine, place your card in an envelope pre-stamped and address to the recipient. Place this in another envelope and mail to:

Postmaster

Valentine, Texas 79854

The postmaster will postmark your envelope with a postmark from Valentine, Texas.”

Plan a Sweet Picnic 

While other parts of the US are experiencing chilly, snowy weather, Texas can have perfect days and evenings to enjoy being outdoors. Just bundle up a little and take in a sunny afternoon or bundle up a little more and enjoy the Texas starry nights.

A romantic picnic is a uniquely Texas way to enjoy the holiday. I caught up with Jessi Oehler, owner of Peaceful Picnic, to show us how to WOW your valentine with a romantic dinner.

Jessi set up a romantic Valentines picnic for Andy Powell and his fiance Lauren Lyssy in the outdoor dining area of Gruene Coffee House. Which goes to prove – let your imagination run with options for locations.

Go to  Texicureans Youtube channel to view the “how-to” video. You might even catch Andy and Lauren in a “kiss”!

 “Hosting a picnic or Table scape is a memorable, fun, unique event that allows you to really connect with your loved ones” enthusiastically exclaims Jessi.

 She shares her “recipe” for creating a romantic setting in a few simple steps. Let your imagination soar!

If you’d rather leave the creative genius to Jessi, you can contact her at peacefulpicnicnbtx@gmail.com or 830.302.0120.

You can find her at Peaceful Picnic on Instagram. Jessi has designed picnics for engagements, birthday parties, corporate events, baby showers, date nights, holiday parties and more.

XOXO, Texicureans

Texas Valentine Picnic

A Romantic Interlude
Print Recipe Pin Recipe

Equipment

  • 1 Table - Low to ground
  • Pillows and Blankets
  • 1 Table Runner
  • 1 greenery garland, Silk or fresh flowers
  • Candlesticks and candles
  • Plate Chargers
  • Plates, utensils and Napkins (cloth preferred)

Instructions
 

  • Set up a table in a park, backyard, or even living room. Aim for the ground. Throw pillows or blankets to serve as “chairs”. 
  • Arrange a table runner or use a piece of material as your base 
  • Top with a garland and sprinkle with either silk or fresh flowers 
  • Add Candlesticks and scatter small candles 
  • Set plate chargers for each guest
  • Set out plates, utensils, napkins, and glasses Inches above 
  • Add great food and Enjoy! 

Video

Keyword Valentines, Picnic, Tablescape

Easy Baked Acorn Squash

Today, I’m going to ask you think “bright orange”.  (Aggies – stay with me!)

When it comes to food preparation, simple can be amazing.  Today’s recipe fits that mode, while being packed with nutrition.

Acorn squash is a beautiful, nutritious complex carbohydrate.  That bright orange meat is full of vitamins C, A, B, potassium, magnesium, iron, and manganese.

They take about an hour to bake, but your “hands on” time is very minimal.

Another reason I like this squash so much is that you can purchase it, place it in a bowl on our counter, and you have quite a bit of time to decide when you would like to include it as part of your meal.

A note:  Fresh sage is awesome, but don’t be hindered if you didn’t snag some, since dried sage is quite tasty as well.

Watch Video

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Easy Baked Acorn Squash

Nutrition packed side dish
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 2 acorn squash
  • 1 tbsp soy sauce or Tamara
  • 1 tbsp sage
  • 2 tbsp Texas honey
  • salt and pepper to taste

Instructions
 

  •  Preheat oven to 400 degrees
  • Line a baking pan with parchment paper.  Slice squash in half, scoop out seeds, & lay flat on pan. Bake for 50-60 minutes until soft.
  • Scoop out meat & place in medium bowl.
  • Mix in sage, soy sauce, & honey.  Add salt & pepper to taste
  • Top with a pat of butter if desired.

Notes

You can adjust the soy sauce and sage according to your tastes.  Fresh sage is amazing in this recipe!
Keyword Acorn Squash, baked, side dish, nutritious side dish

Immune Boosting Cocktail

Who doesn’t love a drink that is tasty, makes you feel good, and can kick a cold to the curb!

Emily brings us this citrus immune booster cocktail full of orange, lemon, ginger, turmeric, and mint.  Easy to make in your blender, It also has the added benefit of pulp which you can throw in Asian dishes or a soup.

Beware – it has a kick!  You can control much of this with the amount of cayenne you apply to the rim of your glass.

In Emily’s words, “I hope this drink makes you feel good inside and out.  And that you can go into 2024 feeling healthy, and ready to conquer each and every day!  Cheers!”

Immunity Boosting Cocktail

Kick your cold to the curb!
Print Recipe Pin Recipe
Course Drinks
Cuisine American

Equipment

  • 1 blender
  • 1 strainer

Ingredients
  

  • naval orange, rinsed and sliced with peel
  • 1 lemon, rinsed and sliced with peel
  • 1 large finger of ginger
  • 1 large finger of turmeric
  • 1 garlic clove
  • small bunch mint leaves
  • 1 tbsp texas local honey
  • 1 tsp cayenne pepper

Instructions
 

  • Throw washed and sliced orange and lemon into a blender with a little water. Blend thoroughly
  • Pour through a strainer placed over a bowl
  • Set pulp in strainer aside and freeze small portions for later use in asian dishes, soups, etc
  • Dip rim of glass in honey, roll in cayenne
  • Pour juice that has been separated from pulp over ice in the dipped glass. Enjoy and Heal up!

Video

Notes

Place approximately 1 tablespoon of pulp between parchment paper and freeze for later use.
Keyword Immunity Boosting, healthy drink, citrus, ginger, turmeric,

Sui Mai


Chinese New Year

Sui Mai Recipe 

It’s January in Texas. By now, you’ve probably stored away your twinkle lights and New Years hats. Not so fast, a dragon is approaching February 10, 2024 to herald the Chinese New Year! Specifically, the first day of the Chinese lunisolar calendar is also known as Lunar New Year or the Spring Festival.

If learning something new is one of your resolutions, we’ve got you covered. Soon, Chinese Texans across the state will be welcoming the Year of the Dragon with fireworks, red paper lanterns with accents of gold. And of course, food and dancing. To join in on the food, Texicureans is sharing a Dim Sum recipe from Austinite, Queenar Zhang. Make this traditional Cantonese dish at home and then plan to experience the beauty of Shen Yun in San Antonio and Austin.

Chinese Texans keep their traditions alive in a big way during the 15 day celebration full of gatherings and endless favorite foods, many with meaning.  Long noodles symbolize long life and dumplings shaped like the full moon represent family and perfection.

Mostly immigrating from western United States, Chinese Texans date back to the post-civil war era.  A ready job market to rebuild infrastructure – particularly the building of railroads provided the main attraction.

More recently, our Universities have attracted highly talented Chinese citizens such as Simon Zhang.  Continuing his studies at the University of Texas, he brought Queenar, his wife to join him in Austin..  I met Queenar at a Shen Yun production in Austin, and she graciously agreed to share her Cantonese customs and favorite dish – Dim Sum which is  a mixture of shrimp served in beautifully crafted wrappers and steamed.

Queenar shares her typical Cantonese custom surrounding this historical dish: “On weekends and holidays Cantonese people would  go to tea houses or traditional Cantonese restaurants that serve Dim Sum and tea. Tea houses are open everyday in the morning, in the afternoon and in the evening.

It is a good way for people to get together enjoying delicious food and quality time with family and friends. Unlike going to restaurants where people would usually have a big meal because food is served on regular dishes, tea houses are more casual and flexible, providing more diversity in food. Sui Mai is always served on smaller dishes so people can try a lot of different dishes in one meal without being too full.  It is the most popular way of getting together and having some good food and good chat. Usually people would spend at least one hour in the tea house every time they go.

Tea is another highlight because in many tea houses Kungfu tea is served. Kungfu tea is tea freshly brewed on the table in delicate tea sets using premium tea leaves.   People can choose their favorite tea leaves, brew and serve the tea by themselves with the Kungfu tea set and enjoy the best of the tea when it is hot and fresh. Tea helps to reduce greasiness of the food and plays an important role in keeping the meal balanced and healthy. Personally I prefer having tea before and at least 15 minutes after the meal when I am having green tea or black tea. For flower tea anytime is good.”

Siu Mai

A Cantonese New Year's Snack
Print Recipe Pin Recipe
Course Appetizer
Cuisine Chinese
Servings 4

Equipment

  • 1 Steamer

Ingredients
  

  • 1.5 lb Whole head-on Shrimp, meat removed, chopped
  • 1/2 lb ground pork
  • black pepper to taste

Sui Mai Wrappers

  • 1/3 lb flour
  • 1 egg

Instructions
 

  • Mix chopped shrimp and ground pork together
  • Literally "throw" the mixture onto a hard surface until appears like jelly

Sui Mai Wrapper

  • Mix flour and an egg into a smooth dough.
  • Press the dough to a very thin sheet (as thin as possible)
  • Spread flour on both sides, then cut it into small round pieces (about 4-5")

Create Sui Mai

  • Place about a tablespoon of shrimp mixture in middle of wrapper
  • Press together in the middle to give hour glass appearance
  • Steam in a steamer until done - about 7 - 8 minutes

Video

Keyword Pork, shrimp, chinese

Eggnog Elevated

 

Eggnog is readily available during the holidays at HEB and other grocers in Texas.  But if you’ve never had the pleasure of tasting home made eggnog – I challenge you to try this recipe.  It’s fresh, light and of course you can control the ingredients.

My grandmother always pulled her stand mixer out for the holidays to make homemade eggnog.  Of course she had a jersey cow and lots of chickens, so the freshness was unequaled.  When she poured the creamy white mixture into a pretty glass, she poured a “party”!

My German friend, Irina, shared  this drink with us and I was hooked!  By preparing the recipe ahead of time and giving the flavors several days to meld together, you’ll create a party for your mouth!

Served in martini glasses, this eggnog can also stand alone as desert!

 

Eggnog Elevated

A perfect holiday toast or desert
Print Recipe
Course Drinks
Cuisine American, German
Servings 6

Ingredients
  

  • 6 medium medium free range fresh eggs 
  • 6 1/2 ounces white sugar (caster if you can find it)
  • 18 fl ounces whole milk
  • 14 fl ounces whole cream
  • 14 fl ounces ounces rum or bourbon
  • Freshly grated nutmeg to taste

Instructions
 

Approximately a week prior to serving:

  • Whisk the egg yolks in a bowl with 3 1/2 ounces sugar until mixture is pale yellow and thick. (Best to use hand mixer)
  • Stir in the milk, double cream, and liquor.  You may add a little nutmeg at this point as well.
  • Store the mixture in glass jars for up to 2 weeks.  (The liquor keeps it from spoiling)
  • Place egg whites in container and freeze until ready to serve.

When ready to serve:

  • When ready to serve, defrost egg whites and pour into a clean metal or glass bowl.  Whisk until foamy and opaque.  Whisk in remainder of sugar until soft peaks form.
  • Pour the stored eggnog into a large bowl and fold in the egg whites until combined.
  • Ladle into glass tumblers and serve with a little freshly grated nutmeg.

Notes

I also like to add 1 tbsp vanilla.
Keyword eggnog, bourbon drink, rum drink

 

Stunning Cheeseball Appetizer

 

Want to elevate your holiday cheeseball?  Here you go!

This easy to create pine cone cheese ball is a “next level” appetizer that serves as both a decoration and enticing delight.

In the video, you’ll notice that I doubled the recipe.  This allows me to use it for two gatherings.  Love to reduce time during the holidays!

I have found that not stacking the almonds too close encourages guests to “dive in”.  It’s so pretty, that sometimes I have to encourage that first bite.:)

Enjoy!  And Happy HOLIdays!

 

Stunning Cheeseball Appetizer

A cheese ball with penache!
3.21 from 228 votes
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 8

Ingredients
  

  • 2 - 3 cups whole almonds
  • 1 8-oz package cream cheese
  • 1/2 cup mayonaise
  • 5 crisply cooked bacon slices, crumbled
  • 3/4 cup shredded cheddar cheese
  • 2 green onions, chopped
  • 1/2 tsp dill weed
  • 1/8 tsp ground pepper

Instructions
 

  • Spread almonds in a single layer in shallow pan. Bake at 300 degrees for 15 minutes, stirring once until almonds begin to turn color. Do not overbake.
  • Combine softened cream cheese, mayonnaise, bacon, cheese, onion, dill and pepper in a stand up mixer using dough hook.
  • Cover and chill overnight.
  • On a decorative platter, form cheese mixture into two cone shaped mounds.
  • Begin at the bottom, begin pressing almonds at a slight angle into cheese mixture keeping almonds close together, Continue overlapping rows until all cheese is covered. Garnish with rosemary. ,

Video

Notes

If you need 2 appetizers to take to parties for the holiday season, this doubles really well.  
Keyword cheeseball, appetizer, almonds, cream cheese

 

 

Potato Latkes

Potato Latkes – A Family Tradition 

 

December conjures images of tradition, great food, and the holiday season.  We may not normally have snow here in Texas, but we never fall short of celebrating our family, friends, and the cultural heritage we hold close to our hearts. 

One of the original ethnicities who were early settlers and among the defenders of early Texas freedom, were the Jewish Texans. The Texas Revolution of 1836, the Battles of Goliad and San Jacinto are among those battles.  

Dr. Albert Levy was surgeon to revolutionary Texan forces in 1835, and ended up joining the Texas Navy in 1836.  

The Galveston Movement was an operation between 1907 and 1914 when at least 10,000 Jewish immigrants made the bold move to become Texans.  It was here in this land of opportunity that Jewish business leaders and philanthropists emerged.  Stanley Marcus of Neiman-Marcus, Michael Dell of Dell Computer and Joe Straus, first jewish Speaker of the House in Texas History are a few of the many notables.  

Today, most Jewish Texans are descendants of families that arrived after the Civil War and are Ashkenazi Jews.  Temple Beth-El, founded in San Antonio in 1874 was closely followed by B’nai Abraham in Brenham, Temple Emanu-El of Dallas, and Congregation Beth Israel in Austin.  

Many more were added as the population grew.  

From sunset on December 7th – nightfall December 15th the celebration of Hanukkah will be celebrated in Jewish Texan homes this year.   Lighting of the nine branched menorah is marked by first lighting the Shammash (candle occupying the tallest branch) and adding an additional candle each evening of the celebration, using only the Shammash to light the remainder candles.  

Singing Hanukkah songs, playing the game of dreidel, and eating oil-based foods such as our recipe this month – fried potato latkes are all an historical part of the festivities.  

I caught up with my friend, Gaby Poler’s cousin – Valerie Sar-Shalom to learn how to create this easily prepared, economical, and yummy recipe.  Valerie, a Sephardic Jew is a more recent immigrant to Texas, hailing originally from Venezuela. She continues her ancestor’s Sephardic traditions with her young family and thereby passing them to the next generation.  Preparing delicious meals together is an integral aspect of her tradition.

It is so much fun to learn from different cultures!  Latkes make a fabulous easy weeknight dish that is quick and easily rewarmed the next night.  Served with sour cream (a nod to including dairy) and applesauce creates a flavorful mouth full of comfort.  And it’s only 5 ingredients! 

Subscribe to our youtube channel to view Valerie demonstrating how to create Latkes.

Click Here for Video

 

Potato Latkes

A 5 ingredient side dish or main
Print Recipe Pin Recipe
Course brunch, Main Course, Side Dish
Cuisine Jewish Heritage

Ingredients
  

  • 1-2 russet potatoes
  • 1/2 onion
  • 1 - 2 Eggs
  • Salt and pepper to taste
  • Neutral frying oil

Instructions
 

  • Peel potatoes, grate them with a food processor or a hand grater.  Squeeze out the excess liquid with a towel.
  • Chop onion in a food processor
  • Mix together the potatoes, onions, eggs
  • Add salt and pepper to taste
  • Heat about 2 inches deep oil to medium temperature in a frying pan
  • With a spoon take the mix and drop it on the pan trying to create a circle shape.
  • Fry on both sides until golden brown
  • Serve with Applesauce and sour cream on the side.

Video

Easy, Peasy, Cranberry Pie

Crunch, moist, with a little tang – I love this pie!  So many times cranberries are the accompaniment, but in this pie they are the unadulterated STAR!

Cranberries provide sweet and slightly tart flavors while Texas pecans give this pie a delightful crunch!

So easy to assemble since there is no crust:  you simply dump all the ingredients into the pie pan after mixing the batter.  A simple top of pie adornment is to use a stencil (large leaf for fall – or Christmas tree for Christmas) and dust with powdered sugar.  See video here.

Since it freezes easily, you can declutter your holiday by baking several days ahead.  It is best when served slightly warm – so thaw and place in your oven on low temp while you enjoy your holiday meal.  Remove from oven and top with whipped cream if desired.

Enjoy!

Quick How-To Video

Easy, Peasy, Cranberry Pie

Colorful, Tasty, and Super Easy
Print Recipe
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1/2 cup Butter
  • 4 cups cranberries
  • 1 cup Texas pecans, coarsely chopped
  • 1 2/3 cup sugar
  • 3 large eggs
  • 1 tsp almond extract
  • 1 tbsp vanilla
  • 1 cup flour
  • 1/3 tsp salt

Instructions
 

  •  Preheat oven to 350 degrees. Butter a deep dish 9-inch pie plate with the butter wrapper.  Melt butter in microwave. (I like to do this first so butter has a chance to cool slightly).
  • Add cranberries to the pan. Sprinkle the pecans evenly across the top, followed by 2/3 cup sugar
  • Whisk the eggs in a medium bowl, and slowly add butter - whisking as you pour.
  • Stir in vanilla, almond flavoring, 1 cup of sugar, flour, and salt until combined.
  • Pour batter evenly over the berry mixture.
  • Bake until golden for about 40 minutes
  • Let pie cool 1 hour and dust with powdered sugar (use a stencil if desired).  Serve warm and top with whipped cream when serving.
Keyword pie, cranberry, cranberry pie, easy desert, Thanksgiving desert, Christmas desert

Harvest Soup

Sometimes a friend shares a recipe that just becomes a season favorite!  This is it for me!

A few years ago, my husband, Barry and I were hunting on the 5F Ranch and the owner just happened to mention she was looking so forward to making her favorite fall soup the next week.  So, of course I asked about the recipe.

Harvest Soup has a plethora of healthy ingredients that resonate with each other in a spirited  sort of way.  I would have never thought of including pinto beans in a soup with butternut squash – but it works beautifully, and for all you vegetarians – this soup fills the bill.

I use a vegetable broth to tie it all together.  Here’s where you can add some creativity – either you use the minimum amount of broth for a super hearty bowl of soup; Or add more broth to thin it out and also make it go further.

I hope you love this recipe as much as do!

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Harvest Soup

Nutritious Meal in a bowl!
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 1/4 cup EVOO
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1 cup celery, finely chopped
  • 2 jalapeno peppers
  • 3 cups pinto beans
  • 4 cups orange and red peppers
  • 2 cups corn kernels
  • 3 cups butternut squash
  • 3 cups diced tomatoes
  • 4 cups vegetable stock (add more if needed)
  • 2 tsp ground cumin
  • 1 tbsp mexican oregano
  • Dash of wine
  • 10 oz greens - choice of kale, chard, or spinach

Instructions
 

  • Heat oil in a soup pot.  Add onion, celery, and garlic and saute.  Add jalapeño, and continue to cook for a couple minutes.
  • Add remaining ingredients except greens. Bring to a boil, reduce heat and simmer for about 25 minutes until veggies are tender.
  • Add dash of wine and additional broth if desired
  • Stir in greens and heat until wilted.
Keyword soup, pinto beans, butternut squash, kale, chard, spinach

 

 

Scott’s Tender Fried Back Strap

This is the season where food truly ties us all together. Family recipes at Thanksgiving. Grandma’s special way of prepping the food. How you cook your turkey matters – brined, stuffed, fried, or roasted?  Better yet, who is in charge of the turkey? Maybe y’all don’t even have a turkey, but enjoy wild game. Every Texas home is different. But we share the traditions of coming together and showing gratitude for where we live and who we are around.

I would argue that Texans are made for this season. Whether you are a first cousin or neighbor who just moved to town, all are welcome to gather round the table or the campfire, talk about life and the simple things that bring us all together.

I would argue that “opening weekend” kicks us off.

The term “Opening weekend” is almost sacred in Texas, denoting either the beginning of dove, deer, duck, turkey, or quail season – to name a few. Events and even weddings are planned around it, and the quintessential “lease” is secured well in advance of this date.

ATV’s on trailers heading up and down Texas highways, every type of “camo” on sale in stores, and folks snagging a hunting license are indications the season is near.

Although less evident in metropolitan areas, rural towns and country sides where hunting is prolific become abuzz with folks excited about being in the country, catching a glimpse of wildlife, and reveling in nature.

Although I’m not a hunter, my husband and sons enjoyed many bonding weekends at the hunting lease along with close friends.  The campfire at the end of the day seemed to be their favorite part of the weekend aside from the big hunt in early mornings and late afternoons.  Here stories, jokes, and general bragging took center stage – creating memories and opportunities for adults to pass their legacy to the next generation.

Texas Wildlife Association 

The Texas Wildlife Association (TWA), a non-profit, “serves Texas wildlife and its habitat, while protecting property rights, hunting heritage, and the conservation efforts of those who value and steward wildlife resources.”  With headquarters in New Braunfels, the TWA was founded in 1985 by a group of ranchers, wildlife managers and hunters dedicated to the conservation, management, and enhancement of wildlife and wildlife habitat on private lands.

Since 95% of Texas land is privately owned, hunters, anglers, wildlife watchers and conservationists recognized the necessity of working cooperatively with private landowners on wildlife, habitat and conservation issues.  TWA recognizes these landowners hold the key to the well-being of wildlife, game, nongame and rare species located on their land.

The TWA offers conservation programs for youth, adults, families and teachers.  Also, youth and adult “learn to hunt” programs are offered.  For a full list of programming or to join the Texas Wildlife Association, go to Texas-wildlife.org/membership or call 800 Tex-Wild.

In honor of the significance this season has for Texans, we met with Scott Heneke, who shared his family’s secret, but simple technique for tenderizing meat.

Fried Backstrap Recipe

Scott Heneke is an avid hunter who delights in sharing his property full of white-tail deer and other exotics with his children and occasional hunters.

A multi-generational Texan, and Real Estate Investor by profession, Scott spends his weekends hunting and fishing as much as time allows.  His heart lies in his ranch in George West where his family retreats during the holidays.

“Our immediate and extended family – aunts, uncles, cousins all spend time together away from the hustle of life to recharge.  Watching the white-tail, Axis, Oreck, bison, Sika, and Waterbuck roam intermingled with an early morning hunt with my kids is a happy place for my wife, Collette and me.”

So, of course a recipe for fried white-tail back strap is second nature to Scott.  He loves preparing this for his family and for the first time is sharing his Grandmother’s SECRET technique for tenderizing that cut of meat.

Are you ready?  Here we go!

Here’s the best part – no special tool required!  And you should be able to use a fork (no knife) to cut through it.

Click Here for the Video!

Scott's Tender Fried Back Strap

A family secret - revealed!
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 12 white tail or axis back strap
  • 6 eggs
  • 1/2 cup milk
  • peanut oil
  • 3 cups Flour
  • salt and pepper to taste

Instructions
 

  • Remove the silver layer on each back strap. Butterfly each piece. Lay out the back strap filets on a wood cutting board. Take a saucer or plate, and using the edge of the plate cut through the meat working across the full cut, You know you've cut through correctly when you hear the sound of the plate hitting the wood, The meat will be flattened to about 1/3"
  • Scramble the 6 eggs with the milk in a large flat bowl.
  • Add flour to a large flat bowl.
  • Dip back strap alternatively in flour, egg mixture, and bacon to flour.
  • Heat 3-4 inches of oil in a frying pan - preferably cast iron to about 350 degrees.
  • Gently lay about 3 back straps in the pan leaving room between the pieces to keep the oil hot. (adding too much meat will cool the temperature of the oil). Fry until golden brown.
  • Remove from the pan and season with salt and pepper to taste.
  • Place cooked meat into a brown paper sack to keep hot and this will also keep it from getting soggy. (another of Scott's grandmother's tips!)

Video