Sherri Stewart

3. The first traditional Hindu Mandir in the nation was built in Houston.

• 4 (1/2-inch-thick) steaks of eye of round
• 3 cups all-purpose flour
• 1 tablespoon seasoning salt
• Freshly cracked black pepper
• 2 tablespoons cornstarch
• 3 eggs
• 1/4 c. milk
• 1/4 liter canola oil, for frying

• 3–4 tablespoons oil, reserved from the pan you cooked the steaks in
• 3–4 tablespoons flour (grab some of the seasoned flour from breading the steaks)
• 2 cans evaporated whole milk
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon each garlic powder and onion powder
• 1 teaspoon salt
• Freshly ground black pepper

Instructions

1. Begin with the round steak. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. They will get bigger and wider as you go. I alternate between the spiky side and the flat side of the mallet as I go.
2. Combine the flour, seasoning salt, freshly cracked black pepper, and cornstarch in a bowl and whisk it well, then place it on a large platter.
3. In a glass dish (big enough to dunk a whole steak) combine the three eggs and milk and whisk into a thin mixture to make an egg wash.
4. Dip each steak into flour, shake it off, then into egg wash, shake it off, then back into the flour. Place each steak on a nice big cookie sheet. Repeat with all the steaks, then transfer into the refrigerator for a half-hour. Do not skip this step. This is giving the flour mixture time to bind and develop. Meanwhile, you can clean up, remembering to reserve 4 tablespoons of seasoned flour for the gravy.
5. To cook the steaks, fill a cast-iron skillet about halfway with canola oil. Heat the oil to 350°F on medium-high heat. (You can test the oil with the back of a wooden spoon. When it bubbles around the spoon, it’s hot enough. This happens at about 350°F.)
6. Using tongs, place a steak in the oil. It should immediately start to bubble and cook, but not explode with activity. If it does, you will want to turn the heat down a nudge. Depending on the size of your skillet, you can cook two or more at the same time. Especially if you preheated that cast-iron skillet. You may have to monitor the heat when adding new steaks. I think a good secret is to let the majority of the first steak get nice and well fried on one side before trying to add in another one.
7. Watch the edges of the steak for a golden-brown color. The edges will tell you what it looks like underneath! When you feel like the sides look golden brown, flip the steak and repeat frying on the other side, 4-5 minutes depending on the pan used.
8. As each steak is done, remove it from the pan and immediately salt it on each side. Hold on a cookie sheet in a preheated oven at about 225°F. This will keep them hot while you cook the other steaks, but they are best served quickly for maximum crispiness.
9.  When all of the steaks are resting and toasting in the oven, pour all the grease out of the skillet except about 3–4 tablespoons and turn the heat down to low. Sprinkle in the reserved flour and whisk until a brown paste begins to form.
10. Slowly whisk in one can of milk and whisk until it is thoroughly combined. Turn the heat up to medium and whisk as the gravy begins to take form and thicken, which happens when the mixture starts to simmer. Little bubbles will begin to form. Keep the heat around medium.
11. I usually add another 1/2 can of milk as I decide how thin/thick I want my gravy . . . that’s just a preference thing. Feel free to do what you like. Add the lemon juice, onion and garlic powder, and salt. We crack freshly ground pepper in just before serving and sprinkle on fresh thyme from our herb garden.

•  2 ounces cream cheese
• 1/4 cup mayonnaise
• 2 scallions, chopped (about 3 Tbsp.)
• 3/4 teaspoon Old Bay seasoning
• 3/4 teaspoon Worcestershire sauce
• 3/4 teaspoon hot sauce (optional)
• 1 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
• 1/2 cup finely chopped artichoke hearts (from 1 [14-oz.] can)
• 4 ounces lump crabmeat, drained, picked over, and squeezed dry
• 1 ounce low-moisture mozzarella cheese, shredded (about 1/4 cup)
• 2 ounces Parmesan cheese, shredded (about 3/4 cup), divided

1. Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray.
2. Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds.
3. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended.
4. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and 2/3 cup of the Parmesan.
5. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 1/2 tablespoons).
6. Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.