KALALOO

• 1 bottle Cruzan flavored rum
  • you can use any liquor with the same shaped bottle, any flavor.
• 6 to 8 lb watermelon
• 3 cups vegetable oil 
• 1/2 cup cornstarch
• 2 egg whites, beaten
• 2 tsp water 
• 3/4 cup flour
• garnish: powdered sugar

1. Cut watermelon in half length wise. Cut each half again length wise into two pieces. You should have four long triangular shaped sections. Remove rinds from each section. Discard the rinds and cut meat into 1 inch thick slices. Then cut into roughly 1 inch triangles. 
2. Heat the oil in a deep fryer at 350 degree F.
3. In a bowl, whisk the cornstarch with the eggs and water until combined.
4. Place the flour in a bowl and set next to cornstarch mixture near the hot oil. Dredge the watermelon chunks in the flour, then coat with cornstarch batter. Carefully drop into hot oil and deep-fry in batches, leaving room in between pieces to properly brown. cook until golden brown. 
5. Using a slotted spoon, remove chunks from oil and drain on a paper towel lined plate. Sprinkle with powdered sugar. Serve warm. 

• 2 lbs sliced beef liver
• 1 1/2 cup milk, or as needed
• 1/4 cup butter, divided 
• 2 large yellow onions
• 2 cups flour, or as needed
• salt and pepper to taste

Fiesta Rice

• 1 can black beans, rinsed and drained
• 1 can fire roasted diced tomatoes, undrained
• 1 can diced green chilies 
• 1 1/2 cups corn
• 1-3 jalapenos, seeded and diced
• 1 tsp kosher salt
• 1 tsp Mexican or Cajun seasoning 
• 3/4 cup water
• 1 sm handful of cilantro 
• 1 cup minute rice
• green onions

1. Gently rinse the liver under cold water, and place in a medium bowl. Pour milk to cover. Let stand while preparing onions. If you have the time, soak liver for an hour or two. 
2. Melt 2 tbsp of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver and coat slices in the flour mix.
3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown in the bottom, Repeat once on other side. Add onions, and reduce heat to medium. Cook a bit longer to taste. 

• 1 3 to 3 1/2 lbs Cross Rob Roast
• 3 tbsp balsamic vinegar (good quality)
• 3 tbsp freshly minced garlic
• 2 tbsp both thyme and rosemary leaves, freshly removed from steams and chopped
• 1 tbsp sea salt, or to taste
• freshly grounded black pepper to taste
• 1 tbsp olive oil

1. Preheat oven to 425 degree F
2. Brush cross rib roast with balsamic vinegar, making sure it gets all over the roast. Make a paste with the minced garlic, thyme and rosemary leaves, salt and pepper, and oil. Rub paste mixture all over roast.
3. In a large roasting pan, cook the prepared roast for 15 minutes. Reduce oven temp to 350 degrees F and cook additional 50 to 60 minutes or until internal temperature of the roast reaches 125 degree F. 
4. Last 20 minutes of cooking time on the roast you should mix all the prepared ingredients together of the Tomato Salad and refrigerate until roast is ready to serve.  
5. Remove roast from oven and cover it loosely with foil and let stand for approximately 15 to 20 minutes keeping in mind that the roast is still cooking internally. So be mindful on how long you wait to cut it to serve, as the temperature will rise 5 to 10 degrees.

• 2 (4 oz) filet Mignon, about 1 1/4 inches thick
• 4 tsp EVOO, divided
• 1 bunch broccolini, trimmed and halved if large
• 1 1/4 tsp salt, divided
• 1 1/4 tsp ground black pepper, divided
• 1/4 cup low fat milk 
• 1 jumbo sweet potato, peeled and cut into 1/2 inch pieces
• 1 tsp freshly chopped herbs of your choice
• 1/2 tsp minced garlic
• 1 tbsp slightly softened butter

1. Toss broccolini with 2 tsp oil, 1/2 tsp of each pepper and salt in a large bowl. Place broccolini on one half of a large rimmed baking sheet and roast until begin to soften, about 10 mins. 
2. Pat steaks dry with paper towel and season both sides with 1/4 tsp each salt and pepper. Heat remaining 2 tsp oil in a medium skillet over medium-high heat. Cook steaks, turning once, until browned on both side. 1 to 2 minutes each side. 
3. Remove broccolini from oven and stir.
4. Place the seared steaks in empty side of baking sheet. Return to oven and roast until broccolini has softened and the steaks are cooked to desired doneness. for medium rare; 3 to 5 minutes.
5. Transfer each steak to a plate and top each with 1 tsp herb butter. Serve with broccolini and sweet mashed potatoes. 

• 4 chicken steaks (1/3 lb each) 
• 1 1/2 cups all purpose flour
• 2 tsp fresh ground pepper and kosher salt, divided
• 1/2 tsp smoked paprika, onion powder, garlic powder, baking soda, and baking powder
• 1 1/2 cups buttermilk 
• 2 tbsp TABASCO sauce
• 2 eggs
• 1 cup vegetable oil

Chicken fried steak gravy

• 4 tbsp grease
• 4 tbsp flour
• 2 to 3 cups whole milk
• 1/2 cup heavy whipping cream
• salt and pepper, to taste

1. Once steaks are removed from the oil, pour remaining grease into a heat safe bowl. Do NOT scrape the skillet clean.
2. Add 4 tbsp of grease back into the hot skillet.
3. Whisk in flour and continue whisking for two to three minutes or until nice and golden brown. 
4. Combine the cream and milk and slowly drizzle about 2 1/2 cups into the skillet, whisking constantly. 
5. Continue whisking and bring gravy to a simmer. Cook until gravy is smooth and creamy, about 5-7 minutes.Season with salt and pepper to taste.
6. Serve Chicken Fried Steak with gravy and mashed potatoes, and broccoli!

1. In a shallow bowl, whisk together flour, 1 tsp black pepper, salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
2. In a separate shallow bowl whisk together buttermilk, TABASCO sauce, and eggs. Set aside.
3. Pat chicken steaks dry with a paper towel, removing as much moisture as possible. Season with 1 tsp salt and pepper. Let sit for 5 minutes and pat dry again with paper towel. 
4. Dredge the steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, then once again dredge through flour mixture, shaking off excess. 
5. Place breaded steaks on a sheet pan and press any remaining flour mixture into the steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
6. Preheat oven to 225 to 250 degrees F.
7.   Meanwhile, heat vegetable oil in a heavy skillet, over medium-high heat. Need about 1/4 deep for a shallow fry. 
8. Once oil is hot, nice and shiny but not smoking its time to put the steaks in.
9. Place two steaks into the pan at a time to fry for 3 to 4 minutes on each side or until golden brown.
10. Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet to medium 
11. See ingredients section for Gravy recipe.