Old school....SOS

I shopped the other day and the Budig's Beef Lunch meat caught my eye. I usually use it for Chipped Beef and Gravy or SOS as we called it. Regular dried beef has more salt than anyone needs and its pricey.

While most serve this over toast, I serve it over mashed potatoes. This is comfort food after all.

I happened to have a few quarts of frozen potatoes that I processed last year after Brenda's Dad brought in a 5 gallon bucket of freshly dug red skin spuds. Too much to eat, I froze half of them and they lost absolutely nothing in the translation.  I am sure y'all know how to make chipped beef, here is how I do it.

Chipped Beef and Gravy

3 packages Budig Beef Lunchmeat (way less sodium than dried beef.)
2 T butter
2 T flour
Milk, cream or skim. I use a little cream and skim.
Salt and pepper to taste but taste first. The meat is salty.

Saute the meat in the butter till it gets a little color, add the flour and mix well. cooking the flour a bit. Flood the pan with milk and allow to thicken. Season.  Serve over a mound of mashed potatoes or a piece of toast. 

The Colonel's Original Recipe?

This blog is mostly for me. I use it to bookmark recipes for now or later and this is one of them as the Chicago Tribune posted an article claiming to have an original copy of the recipe. I am archiving this for future reference.

Fried Chicken with 11 Herbs and Spices

2 cups flour
2/3 T salt
1/2 T dried thyme
1/2 T dried basil
1/3 T oregano
1 T celery salt
1 T black pepper
1 T dry mustard
4 T paprika
2 T Garlic salt
1 T ginger
3 T white pepper
1 c buttermilk
1 egg, beaten

Mix herbs and flour, set aside.
Mix egg and buttermilk, soak chicken in it for 20 minutes.
Remove chicken let excess drip off then coat in flour mix and allow to set for 20 minutes.
Fry 3 inches oil in a dutch oven at 350 turning once till medium golden brown 15-18 minutes. 

Eating Omaha...Tussey's Casual Grill

Saturday night was a night for adventure. Mostly everyone was out of town, the big game came on at 6:30 and we were looking for somewhere new to eat.

It also happens to be restaurant week in Omaha so menus are posted and unusual spots are featured like this one in North Omaha just west of the Mormon Bridge. It feels like a highway cafe, very casual and the prices were moderate.

We both had the Restaurant week special which included choices from the appetizer, entree and dessert menu. Normally we are not big dessert fans but the price was right so...

We both ordered the same thing, a Black and Bleu flatiron steak with different sides. Mine,  grilled veggies and hers,  garlic mashed potatoes. Opposite night!  For the appetizer we had Short Rib Flatbread and Artichoke dip with crostini.  Both were delicious but the dip was under seasoned.

The steaks were cooked perfectly and generous portions. Then came dessert, we chose the Churros and the Bread Pudding in Whiskey sauce. That was a hit. The Churros and chocolate sauce were room temp but would have been better hot.  All in all the wait staff was attentive and pleasant.

Nice place, far away for us, at a decent price. Very casual, truck stop kind of feel.