 it's teeny with colored valley cooks. Hope you're having a great day. We are about to fry some steak. It's tenderized steak and I'm gonna make it into fingers. We're gonna fry up a little okra and have some corn on the cob. I'm gonna use some flour, salt and pepper and a little bit of roasted garlic powder. So we're just gonna start off with some flour in my bowl. I'm gonna go ahead and get the okra started. This is frozen okra and I'm just gonna throw it down into the flour and I've already busted it up on the counter to break it apart. Put some pepper in it, some salt and I'm just gonna make a mess. That's what I'm gonna do and I'm just gonna mix it up in this flour a little bit. Now it's gonna thaw just a little bit before I fry it and that flour will be stuck on there even better. Now what we're gonna do is we're gonna take two of these. I am going to use an egg wash for my meat and we're gonna cut this meat into strips. I'm gonna add just a hint of buttermilk in there. Here's whole buttermilk. It doesn't matter just use what you got. If you don't have buttermilk use regular milk. Just a little bit so it takes. Now what we're gonna do is we're gonna put some flour in here. It's self-rising because it's a little crunchier than plain flour. If you've got self-rising use it. If you don't, don't worry about it. Just use plain flour and I'm gonna put these over here for a sec and what we're gonna do is we're gonna cut these in strips. So I'm gonna cut this into strips. Nana was making this the other night when Chris called and he was like I want you to make me some like that. That's okay. So I'm gonna cut them into fingers and these are gonna be steak fingers. I turned them around because if I cut them the other way they'd be extremely long fingers with me. We're just gonna season them. Then we're gonna dip them in the egg wash and in the flour and we're gonna get over here and fry them in a skillet. All right I'll use some garlic powder. You can use garlic salt whatever you got. I really like the taste of this garlic powder. Oh my goodness. I really like the taste of this garlic powder. It is really wanting to come out of there fast. I don't want too much on it because Chris is not that crazy about it. All right so then we're gonna do pepper. We're also gonna while my hands are dry I'm gonna salt and pepper this okra. Good. Now I'm gonna pick up my meat and put it over here in my egg wash and buttermilk and just coat it good. Now I'm gonna dip them in the flour and I'm afraid I don't have enough. I'm gonna get a little bit more. You can always use the flour that's left over the same night in gravy if you want to use the drippings for gravy but I'm not making gravy tonight. So you're just gonna take each of these and you're gonna get them in this flour and you're gonna coat them good and go ahead and batter all your meat before you get started so that you don't have them all going into the skillet at different times and then you can't time how long you've had them in there because you know if you're a good cook you might can do that but to be on the safe side and to make it easier on everybody it's just better if you just wait get it get it get them all battered and and then drop them. So if you're in a hurry for supper you can always make these. We're gonna drop our okra before we drop the meat because it's gonna take it longer. So after you batter these and you get your okra good and coated we can go over here and start making sure we got some preheated skillets before we drop everything. And I didn't put much on the oak or a matter of fact I didn't put anything on it but salt and pepper. I'm gonna put I'm gonna pick it up and put it in here with this leftover wash and use the rest of it on my okra and then I'll put it back in here in the fire. I don't have to get every one of them as long as I get a little bit of it and be double coated for me. I know we're just gonna move it around and what's left in my dish here just like that. I think it's ready to draw. So we're gonna get over here get our skillets. We're having a fried supper tonight. I guess what over here that I used to fry up some stuff the other night. So I've got this skillet heating up it's got a lot of oil in it. I'm gonna put some of this oil into this skillet for the okra. Like I said this is some oil that was left over after cooking one evening and it was just used for veggies so I was gonna reuse it anyway. Still got some drippings down in the bottom but since I'm not making gravy tonight I'm not worried about that. We'll be frying our okra in this skillet on the hottest I've got and we'll be frying our steak fingers in this skillet and I've already got my corn ready in the microwave. While that oil is getting hot I'm gonna scrape off my counter and put up my flour. Make a habit out of making two fried foods at one time. I typically only fry one thing but tonight that's just what I grabbed and so we're gonna make it happen. Not quite hot enough for me so I'm gonna check on see how hot the okra skillet is. Okay the okra skillet is hotter and that's one reason I got this skillet is because it is a high-conductor material compared to cast iron so I wanted to start using it for stuff that I wanted to fry quick like okra, squash and stuff like that. You can tell it's gotten quicker, hot quicker and it'll also get more uniform heat underneath it as well. Just a cheap aluminum pan really. That's all you need to fry stuff. Now the cast iron is fine for the steak but it just takes longer to fry up pretty over than it will for us to fry up the steak. Put the okra on, the meat on when it's done. I'm gonna put a lid on this to make it hotter. It's gonna make it hotter for my wifey. And we're gonna get right here and start the steak frying. I got a lot of oil in here so it's almost gonna be like a steak frying. I'm gonna get about two more pieces in there and then I'm gonna set a timer for this meat. I don't want overcook it so I won't put time on it for three minutes and then I'll flip it over. Alright well that's doing good and we got a couple of minutes. We're gonna clean up. I try to clean as I go and that way I don't have so much to do at the surface. I love my dishwasher. I use it too. I'll turn the back part. I just put it all in here. I ain't gotta worry about it. Santas. Put it for the next time I cook. Now I don't put my large knives, my nice knives in the dishwasher. I do clean those in this water. I have to eat. And I'm not putting my nice non-stick skillet in there. It's still out from this one. There you go. Soak it in the kitchen while you're waiting on something else. That way it's a heart on you. When it's done, you clean out the circle. If you've never had one of these grubbies, they're so nice. I love mine. You can get stuff out of me, you know me? Without it getting all stuck in there and it just rinses right out. And it's just the best thing since I don't know what. I know it's time to flip this. There it goes. That's what's great about using your timer when you're cooking is the fact that you can walk off and leave it and not have to worry about overdoing it. I'm going to take the lid off of this over here and we're going to flip these pieces of meat. The only thing I don't like about this cast iron, it does not get hot enough that it gets my meat and stuff brown before it's done. I mean, it doesn't get brown enough and then it makes you feel like you didn't fry it long enough. Alright, we're going to turn the timer back on for three more minutes. I'll get it right in a minute. We're going to get over here. I'm going to see how our okra is doing. Now you don't want to flip your okra until it's time to flip it. And it ain't time yet. It's got to be brown and it ain't even close to being brown. So if you've got a gas stove like me, you just got to have patience and sit there and wait on it. The only reason I'm doing that is to try to get it harder. So we've still got a few more minutes. So now I think I'll run me some good dish water. I've gotten rid of most of all the dookies stuff that we used to bread everything with. Now I can run some clean water without getting it all nasty with the power. Now I used to have a double sink. When I had a double sink, I always had water in when I started cooking in one side. And now it's a little different because I only have one sink. So sometimes what I do is I use a big bowl and I just keep my dish water in a bowl. The steak's about ready. 12 seconds. So I've got me a plate right here and we're going to put it up on this plate. It's got pretty brown. Looks pretty good. Okra over here. Let's drop some more. Let me check on my okra first. I'm going to get them all in here so I don't have to do another bag. I hope it's getting brown finally. Now somebody said they had some of these and they love them. And if somebody said they had some, they didn't last long. So I'm not going to put mine in the dishwasher for sure. I'll see if it'll last a little longer. But I mean they're not really expensive so you're going to get what you pay for. So sometimes you better off just buying a cheaper one. And using it for half a year or the full year is not thinking it's going to last forever. Now our steak's ready. This is our second bag. I hope y'all got to see me bring up the okra if you didn't. I'm sorry. You can just see it plated. I'm going to turn off my camera by accident. I'm going to turn that off. I'm going to bring y'all over here. Let's y'all see what we've put together. So we've got steak fingers. Next time I'm going to get the corn. Corn was in the microwave. So I'm going to flip it over and let it hide right on that side a little bit. Butter it. And we're going to have supper. I just put a little water down in there and put it on in the microwave for 10 minutes and let that be that so that we would have a starch for supper. They're crunchy and delicious. Get you some dipping sauce and make you some steak fries. One more thing before I go. I don't typically do that with my okra where I bread it and then toss it again and then bread it. Y'all this okra is so crunchy. It's crazy. Some people like to put their okra in ranch dressing. If you like crunchy okra, this is the way to do it. I hope y'all have enjoyed watching me make steak fries tonight. Y'all have a blessed night. We'll see you next time. On Collard Valley Cooks. Where we cook, like mama did. Bye y'all. Love ya.