Corked by Cabernet

Chicken-Fried Steak, Biscuits, and Gravy with Luna Pinot Grigio

There is nothing like down-home cooking and a romantic evening-sort of. A five-star restaurant also sounds good, but at least Nikki didn’t have to cook this time. It’s doubtful she’s complaining about this recipe of chicken-fried steak and that sweet added ingredient of a wedding proposal. No one ever said that Nikki and Derek were traditional. Fingers crossed, these two will make it to the altar. Never know what kind of trouble could be ahead for Nikki Sands. For now, though, this author is happy to see her ride off into the sunset with her dream man.

A beer typically goes down well with this meal, but for the wine lover’s purpose, something in the light, white wine category would be fitting for this heavy meal like Napa Valley ’s Luna Pinot Grigio. The Luna Pinot Grigio has a deliciously sensual nose of pear, peach, and apricot. With a swirl of the glass, the wine lover will experience an added bouquet of citrus and pine nut flavors. On the palate, there are flavors of apple, pineapple, and dates with a tinge of oak. The wine has a full body on the mid-palate and finishes out with notes of orange and thick honey.

EASY HOMEMADE BISCUITS

⅓ cup butter, softened and cubed (may substitute ⅓ cup

shortening)

2 ¼ cups self-rising flour

1 cup buttermilk

3 tbsp melted butter

Cut softened butter into flour with a pastry blender or 2 forks just until butter cubes are coated with flour. Using your hands, gently combine until mixture resembles small peas. Stir in buttermilk with a fork just until blended. (Mixture will be wet.)

Turn dough out onto a generously floured surface, and pat to ½-inch thickness. Cut dough with a well-floured 2‘ round cutter (avoid twisting cutter-it will seal the edges and prevent proper rising). Place on lightly greased baking sheet.

Bake at 450° for 9-11 minutes or until lightly browned. Removed from oven and brush warm biscuits with melted butter. Serve immediately.

EASY CHEDDAR BISCUITS

Add 1 cup shredded sharp cheddar cheese to butter and flour mixture just before adding buttermilk. Drained, minced pickled jalapeño peppers may be added at this point as well. Proceed as directed.

CHICKEN-FRIED STEAK

salt, pepper, and garlic salt to taste

1 (6-ounce) round steak cutlet, tenderized

1 cup all-purpose flour (more if needed)

4 eggs

1 can flat beer

1 tbsp Adolph’s Meat Tenderizer

cream gravy (see recipe below)

Sprinkle salt, pepper, and garlic salt on both sides of tenderized steak to taste. (To tenderize: place cutlet between wax paper sheets; pound steak with meat mallet till ¼-inch thick.)

Place steak into a tray of flour, then pound it with stiff fingers, working from the center out, until it reaches the size of a dinner plate or an old LP record. Flip several times and repeat pounding.

Mix eggs, beer, 1 tsp salt, and Adolph’s Meat Tenderizer in a shallow bowl. Add enough flour to make a thin, watery batter. Beat till smooth.

Dip meat into batter, then back into the flour tray and cover with flour. Pound again with fingertips until moisture is absorbed.

Cook in a cast-iron skillet in deep fat at 350° until golden brown.

CREAM GRAVY

3-4 tbsp flour

1 cup heavy cream, half-and-half, or milk, more if needed

salt and pepper

Pour off most of fat from skillet, reserving 3-4 tbsp in skillet.

Add flour to skillet and stir till lightly browned, scraping up all bits of steak coating crumbs.

Remove skillet from heat, slowly add heavy cream, half-and-half, or milk, stirring constantly until mix begins to thicken.

Return skillet to medium heat, continue stirring till gravy is of desired consistency. Correct seasoning and serve.