A beautiful Winters day out today, in the 30's but lots of Sunshine! My friends who go to Florida just got back and called to tell me that they had some Red Snapper but no Grouper this time. Grouper is out of season right now and if you catch any they have to be returned., but fresh Red Snapper will do! For dinner tonight Meijer Cubed Steak, my favorite Cubed Steak by far. I prepared Cubed Steak w/ Baked Potato, Green Beans, French Bread.
I normally don’t eat Beef, I prefer Buffalo, but I make an exception for the Meijer Cubed Steak. They're were good size patties so I cut them in half and have 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. These come out so delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Topped with Sauteed Mushrooms.
For one side I had a Baked Potato that I topped with Sea Salt, Ground Black Pepper, and I Can't Believe It's Not Butter. Then I heated up a small can of Del Monte Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread that I topped with Sesame Seeds. Then for dessert later a Weight Watchers Vanilla Fudge Swirl Ice Cream Cone.
Cube Steak
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.
In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.
Snack Size Vanilla Fudge Swirl Ice Cream Cones
Vanilla and chocolate combine to make this snack size cone a favorite for years to come! Creamy low-fat vanilla flavored ice cream with a tasty chocolate fudge swirl topped with delectable chocolate curls in a crunchy cone. Contains only 90 calories, 2 grams of fat and 0 grams of tans fat. Offered in a package of 6.
http://www.weightwatchers.com/shop/categoryshowcase.aspx?pageid=1056521
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