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Chicken Fried Steak

4 44 Farms Cutlets

2 cups Oil

2 cups Buttermilk

4 cups Wondra Flour

1/4 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Paprika

1 tsp. 44 Farms Salt & Pepper Blend

Black Pepper Gravy

3/4 cup Butter

3/4 cup Flour

2 cups Whole Milk

1 Tbs. 44 Farms Salt & Pepper Blend

2 tsp. Cracked Black Pepper


Sour Cream Mashed Potatoes

2 lb. Yukon Gold Potatoes (peeled and cut)

1/2 cup Heavy Cream

1/2 cup Whole Milk

6 Tbs. Butter

1 1/2 tsp. Kosher Salt

1/4 cup Sour Cream

1/2 cup Scallions (chopped)


Picked Okra Relish

2 tsp. Mustard Seeds

1/2 cup Sugar

1/4 cup Apple Cider Vinegar

1 Bay Leaf

1/2 lb. Okra (cut into coins)

1 tsp. Fresh Thyme

1 tsp. Kosher Salt


    • 1
      Combine dry ingredients and set aside.
    • 2
      Pour buttermilk in a separate bowl.
    • 3
      Heat 2 cups oil in large cast iron pot over medium heat. Oil should not fill more than half of the pot.
    • 4
      Heat oil to 375º.
    • 5
      Cooking one steak at a time, place steak in the buttermilk and then the dry ingredients and coat. Repeat a second time.
    • 6
      Gently place in the hot oil and cook until golden brown on both sides, about 3-4 minutes per side. Repeat with each steak.
    • 7
      Place on a paper towel lined plate to soak up any excess grease.
    • 8
      Melt butter in a pot, then whisk in the flour to make the roux and stir for 2 minutes.
    • 9
      Add whole milk and whisk into the roux.
    • 10
      Cook for 10 minutes over low heat, whisking every few minutes.
    • 11
      Stir in the salt and pepper and set aside until ready to serve.
    • 12
      Place potatoes in a large pot covered with water.
    • 13
      Bring to a boil over high heat. Lower heat to medium and simmer for 35 minutes.
    • 14
      In a separate pot, heat the cream, milk and butter. Set aside until ready to use.
    • 15
      When the potatoes are done cooking, strain water off and place potatoes in a kitchen aid mixer with the whip attachment.
    • 16
      Whip on low speed for 20 seconds to break up the potatoes.
    • 17
      Add in the warm cream, milk, butter and salt. Whip on low speed until liquid is absorbed, about 30 seconds. Turn to medium-high and whip for 1 minute.
    • 18
      Add in the sour cream and scallions and mix to incorporate.
    • 19
      Place the mustard seeds in a pan and toast over medium heat for about two minutes.
    • 20
      Add remaining ingredients and simmer for about 5 minutes. Liquid should be reduced by half.
    • 21
      Remove from heat and cool. Store in the refrigerator.

    CHEF'S TIP: You can substitute pickled okra for fresh if it is not available.

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