Advent Day 4: Southern Hospitality

Southern Hospitality is absolutely full of Biblical principles.  We all know their food is both fattening and phenomenal, but hospitality is more than just the food.  It's about our attitude and how we treat others.

“You shall rise up before the gray headed and honor the aged, and you shall revere your God; I am the Lord.” Lev. 19:32 

 How many times has someone from the South indicated "Yes sir," "Yes, ma'am" or called an elder by the honorific of Mr. or Miss?

1 Timothy 5:1-2 says, “Do not rebuke an older man harshly, but exhort him as if he were your father. Treat younger men as brothers, older women as mothers, and younger women as sisters - with absolute purity."

Exodus 20:12,“Honor your father and your mother…”. 

Treating adults and authority figures with respect is something often sadly lacking in our present-day society, yet it's about as Southern, and as Biblical as you can get.  Taking time to listen, having patience, and showing respect was important back then, and should be now.

Job 12:12, "Is wisdom with the aged, and understanding in length of days?"

Oftentimes that is certainly a question to be answered with "yes."  Showing respect for our elders will often find us learning as that wisdom and understanding can be shared - with those who have a mind and heart to listen.

1 Peter 5:5-7 says, "In the same way, you who are younger must accept the authority of the elders. And all of you must clothe yourselves with humility in your dealings with one another, for 'God opposes the proud, but gives grace to the humble.'"

Our choices in hospitality will determine God's reaction to us.

So, today's recipe comes from A Family Feast blog:

CHICKEN FRIED STEAK AND 
SAUSAGE GRAVY

INGREDIENTS

• 2 pounds cube steak, cut into eight 4-ounce pieces
• 1½ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Pinch cayenne powder
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided

For the Sausage Gravy

• 3 tablespoons butter
• 1 19-ounce package Johnsonville Sweet Italian Sausage Links (remove the sausage from the casings)
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon white pepper
• Pinch cayenne powder
• Few grinds fresh nutmeg
• 1 teaspoon dry mustard
• 1 quart whole milk

INSTRUCTIONS

1. Cut cubed steaks into eight equal portions.
2. In a medium bowl, combine flour, salt, pepper, garlic powder, onion powder, paprika and cayenne powder. Dredge steaks on both sides in this flour mixture, shake excess and set aside on your cutting board. Do not discard the flour mixture.
3. Make sausage gravy. In a large skillet over medium to medium high heat, melt butter and break up sausage into the butter. With the back of a wooden spoon, break up even further until they are small pieces. Cook for about five minutes to brown.
4. Lower heat to medium and add flour, salt, pepper, cayenne, nutmeg and mustard. Cook this mixture for three minutes.
5. Add half the milk stirring with the wooden spoon until thick and pasty. Add the remaining milk and stir again with the wooden spoon to combine into a creamy sauce. (The sauce can be made ahead and reheated)
6. Dredge the 8 steaks a second time in the flour mixture and shake off excess.
7. In a large sauté pan over medium to medium high heat, add 2 tablespoons of oil and 2 tablespoons of butter.
8. Cook four steaks for about 3-4 minutes per side to get a crisp outer skin and medium in the center. Remove the four steaks to a platter lined with paper towels and loosely cover with foil. Clean out the pan and add the remaining oil and butter and cook the last four steaks.
9. Reheat the gravy if needed adding more milk if too thick.
10. Serve the sausage gravy over the chicken fried steaks.

The great part of this is that you can have it for dinner over mashed potatoes, or cook up some biscuits and have it for breakfast - or both with leftovers!