Don’t forget it’s Father’s Day weekend!

June 17, 2009 · Filed Under Events and News 

I love my dad — he’s my hero….so in honor of him, I will remind each of you to get out there and take your pop out for a nice Sunday drive–and don’t forget the man some grub and something ice cold to wash it all down with! Here’s a listing of some of the many Dallas-Fort Worth events: For those who want to keep it in the neighborhood, Winslow’s is having a Father’s Day brunch….surf and turf (yum!). You can also adopt one of the Fort Worth Zoo’s lions in honor of your dad for Father’s Day ( And finally, for those of you who want to break out the big guns…try this fantastic chicken-fried steak with sage cream gravy and watch your dads eyes light up like Christmas came twice this year (recipe courtesy of the Fort Worth Star Telegram and chef Grady Spears).

Grady Spears’ chicken-fried steak with sage cream gravy

Serves 4 to 6


1/3 cup unsalted butter

6 tablespoons all-purpose flour

2 1/2 cups whole milk

2 teaspoons kosher salt

2 teaspoons julienned fresh sage

2 teaspoons Tabasco sauce

1. Melt the butter in a saucepan over low heat. Slowly add the flour, whisking constantly until a roux forms, 3 to 5 minutes.

2. Add the milk while continuing to whisk. Add the salt, sage and Tabasco and, whisking constantly, simmer until thickened, 3 to 5 minutes longer.

3. Keep warm in the top of a double boiler set over low heat.


1 1/4 cups all-purpose flour

3 tablespoons kosher salt

3 tablespoons freshly ground black pepper

2 eggs

1/2 cup buttermilk

Peanut oil, for deep-frying

6 (6- to 8-ounce) beef cutlets

1. Prepare the steaks by combining the flour, salt and pepper in a shallow dish or bowl.

2. In a separate bowl, whisk together the eggs and the buttermilk.

3. Heat 1 inch of oil in a large, heavy skillet over high heat until it reaches 375 degrees or until the oil sizzles when a drop of water is sprinkled in. Meanwhile, dredge one cutlet in the flour, coating it completely, then dredge in the egg mixture and back through the flour mixture. Repeat with all cutlets.

4. With a pair of tongs, place as many cutlets as will fit without overcrowding into the skillet. Fry 3 to 4 minutes per side until crust is crisp and brown. Drain on paper towels. Repeat with the remaining cutlets. Serve hot with cream gravy.


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