Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Alright today, we’re cooking Southern Fried Country steak. And you will notice right here in front of me I have some cube steak. A lot of people don’t use cube steak it’s cooked country steak and I use cubed steak because I like cube steak. Cube steak is tender. It cooks quickly and it tastes good. What more do you want?
Today, I'm using pork cube steak because I like pork just so much unlike beef and today I felt like pork but you can use beef, you can use pork, you can use anything you want. Pretty much the same way, we cooked the chicken only now we’re using pork steak instead of chicken.
If you hear that, what I do is I put my hand to the water. I put a little bit of water and sprinkle a little bit of sprinkle, you’re going ahead and grease. I hear my grease popping. I hear my grease is getting hot. And when my grease stopped popping, I know it’s ready. Because I used down on the last video I got to do the fried chicken. Just little sprinkle, put your hand in the water and sprinkle water—then simply stops cracking and popping. I know it’s ready to put my beef steak in the grease.
Alright, we’ll sauce it with some salt. We use a little salt straight on to the steak. We take pepper. We put pepper straight off the cube steak right there. Let’s pepper and pepper this up with Italian seasoning, Italian season with a bunch of different herbs, oregano, thyme, basil and all kind of good stuff. Just sprinkle generously all over your steak. You want to make sure the whole cube steak is covered with spices. Therefore you’re going to get a lot of flavor. This is just garlic powder and we will put the garlic powder in just like we did the salt and pepper. Garlic powder if you cover it, we’re going to use some onion powder. Onion powder is the same thing. I'm going to cover it with the onion powder. There we go. And we’re going to flip it over and we’re going to do the same thing on the other side, on this side, we’re going to put the spices on both sides. We’re just going to cover it in spices.
A lot of people put the spices on the flour. I don’t think spices will go on the flour. Spices go underneath so we can fry to keep the spices on the food while we run. We don’t want it all to wash off with the flour into the grease. That will just be great. Spice it up real good, real good. I usually, I take this and I’ll spice it up like this and to take and put it in the refrigerator and let it sit you know, four or five hours in the refrigerator, it all spiced up and let all those spices marinade into the meat. And that meat will taste like those spices throughout no matter you wash it off or not. It’s going to taste like those spices. Put a little bit of pepper on it, salt and pepper, garlic, Italian season and onion. Alright and then we just take it and put it into our flour. Can you hear the grease behind me? It’s almost stopped cracking. It’s starting to say, “Hey man, I'm getting hot. I'm ready to burn.” We don’t want burning grease. Well, you get some food in the grease before it burn. They will be too hot and the grease will burn up and we don’t want that to happen.
Oh, I hear it stopped cracking. It almost saying, “Oh, I'm, burning, I'm burning!” I'm coming to go and put four or five pieces of this cube steak in it and then it won't build the burn up no more. And then we just put flour all over the cube steak just like we did there and flour it.
Alright, the grease has quit crackling. You don’t hear it at all anymore. It’s hot. Look at this sizzling up and put your food in there. It starts sizzling up. You know when grease is nice and hot, it’s going to hold about four pizzas, four—we’re going to use a whole lot of oil just to melt, just to barely cover them, just like that just as long as it covers them up. And then pick one to cook it all. Cook it three or four minutes on each side and they’re done just until it’s golden brown. It’s all what we’re looking for, they’ll golden brown.
Alright, just a couple of minutes I'm going to flip it over and take a look at it. Cook them nicely. I'll leave my heat on high the whole time, I'm doing this but I still like making cooking some fat to might turning it down to medium high but you can pretty much leave on high. As long as you keep to medium it depends, you’ll hear watching it. And then you’ll eat your food. You got to stay walking with just beautiful flaked up cooked up quick.
Okay. We got about five minutes and still I'm going to flip them up again. It‘s about the second time flipping this. It’s looking like you’re getting golden brown what we want them to do. Flip in all the moisture out and leave in the goodness behind. Leave in the goodness in the grease too. I'm going to show you what we’re going to do with that grease here. I'm going to do something to do last time with the fried chicken. We’re going to make some gravy this time.
I had a request with the white gravy. We put the white gravy on top of this cube steak. I'll be very, very good. I like cube steak. I don’t eat cube steak all the time because there is not quality cube steak all the time but I like cube steak especially when we fry. I don’t really know any other way to cook this. I guess if you want to flip in the pan just fry it regular but it would nearly as good you can put this in grease. The grease finds neatness in some regular, best-boil, and no trans fat, just regular vegetable oil.
Okay. Our cube steak is just about done. Its golden brown as you can see, a nice golden brown and I will take it out and put it right here on my paper towel on a plate and let the excess grease reach drain off of it and they’ll be ready to eat. By that time were going to make a gravy and when I have color green of the baked beans along with it and maybe some rice—quick with some rice. We put the gravy on to and that’s what we can do if you ask them. If you’re like 45 years old and a heart attack patient, you probably should stay away from the gravy. Oh, that’s good, golden brown, pretty beautiful. Look at that. Let’s take a bite of that. Oh, that’s good, yum, yum, that’s good, a little bit hot too.
Alright, together. Plate now, I put some color greens on, baked beans, this corn bread and we’re going to take a piece of cube steak and put on there. You’re not probably going to want these two pieces of cube steak. Put it on there like that. And I take a little bit of white gravy in this meat. It’s a little bit tan. Pour it right on top of that cube steak. Oh man, this is going to be good. I wanted you all to see that all right. Alright and tell me that doesn’t look good, baked beans, color greens, cube steak, gravy and corn bread.
Alright, this has been “Cooking with Dave” we cooked cube steak and some white country gravy. A very nice country fried steak, Dave style.