Free Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 by Whitney Miller Page A

teaspoon of the pepper on a second sheet of wax paper or plate. Pour the buttermilk in a shallow bowl.
    Season both sides of cube steaks with the remaining ¼ teaspoon salt and 1/8 teaspoon pepper. Dredge the steaks in the seasoned flour, then the buttermilk, and then the onion crumbs, pressing them onto the steaks.
    Heat the oil in a medium skillet over medium heat. Test the oil to make sure it is hot enough by sprinkling in flour to see if it sizzles. When it sizzles, gently place 2 steaks at a time into the hot oil. Cook on each side for about 2½ minutes. Transfer the steaks to a paper towel-lined plate to drain.
    Serve the steaks topped with warm mushroom cream sauce.
    Serves 4

Bacon-Wrapped Sirloin Steak
    Filet mignon is my mom’s favorite cut of steak, but it’s expensive to serve when you’re entertaining for a crowd. Sirloin is a much more affordable alternative. Here I have mimicked the filet mignon presentation by wrapping individual sirloin steak rounds in bacon. Soaking the steak in marinade before cooking helps to make the meat even more tender.
    2 pounds sirloin steak
    1 teaspoon salt
    ¼ teaspoon ground black pepper
    Double recipe Miracle Marinade (page 159 )
    4 slices bacon
    Season the steak on both sides with ½ teaspoon of the salt and 1/8 teaspoon of the pepper. Place in a shallow dish and pour the marinade over the steak. Cover with plastic wrap and refrigerate for 2 hours.
    Preheat the oven to 400°F.
    Transfer the steak to a cutting board. Cut steak into 4 rounds. Wrap a slice of bacon around each round. Secure with a toothpick.
    Heat a grill pan over medium heat. Coat with cooking spray. Place the steaks on the grill pan and cook for 4 minutes on each side. Transfer the steaks to a baking sheet and bake for 4 minutes for a medium doneness. Transfer to a serving plate to rest for 5 minutes before serving.
    Serves 4

Grandma’s Sunday Roast
    “Low and slow” is the only way to go, according to my great-grandmother. Her secret method is to cook the roast at a low temperature for 1 hour per pound of meat. One of my secrets for creating a delicious roast is to use an untrimmed bottom round roast; simply ask your butcher if you’re unable to find one in the meat case. The fat layer on the roast is key to its succulent flavor. The recipe will feed a large crowd, and leftovers can be used throughout the week for sandwiches like my Mississippi Cheesesteak (page 56 ).
    7- to 8-pound bottom round roast, untrimmed
    1 tablespoon garlic salt
    1 tablespoon kosher salt
    2 teaspoons ground black pepper
    2 large yellow onions, thickly sliced
    2 cups water
    Preheat the oven to 400°F.
    Place the roast fat-side down in a roasting pan. Combine the garlic salt, kosher salt, and black pepper in a small bowl. Rub the seasoning over the roast. Top the roast with onion slices.
    Pour the water into the bottom of the pan. Cover the roast with foil and bake for 1 hour. Reduce the oven temperature to 250°F. Bake until tender, 6½ to 7 hours.
    Remove the roast from oven. Let stand for at least 10 minutes.
    Meanwhile, pour the cooking juices out of the roasting pan and skim off the liquid fat. Pour the cooking juices through a strainer into a gravy bowl.
    Remove the fat layer from the roast and discard. Place the roast on a serving platter. Pull roast apart or cut into thin slices with an electric knife. Serve the roast with the cooking juices.
    Serves 10 to 12

Summer Vegetable Pizzas
    While everyone in my family has his or her own favorite pizza toppings, one thing we all agree on is the more veggies the better! Tomatoes, zucchini, and squash are easy to grow and are usually produced in abundance in the summertime, making them the perfect ingredients for a fresh garden pizza. Feel free to be creative and grill any extra vegetables from your own garden, such as peppers or eggplant.
    TOMATO SAUCE
    2 pounds Roma (plum) tomatoes (about 7 large), quartered
    5 tablespoons extra-virgin olive oil
    ½ teaspoon kosher salt
    ¼