Chicken Fried Steak ala Jack Young

Chicken Fried Steak ala Jack Young
From my book 'On The Chile Trail'

My uncle Jack was raised during the great depression, in Whitewright Texas, population around 80.  He taught me everything a person needs to know about playing poker and making the perfect Chicken fried steak.  With Chicken Fried Steak the trick is to soak the pounded steak in buttermilk for exactly 20 minutes.  Any more and it will fall apart on you.  As far as the poker goes well…  some secrets will have to stay in the family.

2 1-Lb. Top round steaks, ½ inch thick, cut in half, fat removed, yielding 4 steaks

2 cups buttermilk

Oil for frying

2 eggs

Pinch of salt

2 dashes of Louisiana hot sauce

1 cup All-purpose flour

2 tsp. Salt

1 tsp. White pepper

½ tsp. Cayenne pepper

½ tsp. Black pepper

3 Tbl. All-purpose flour

1 ½ cups cold milk

Salt and pepper to taste

Pound each of the steaks ¼ inch thick with a meat mallet.  Place the steaks in a non-reactive bowl or baking dish and set a timer fro 20 minutes.  Meanwhile heat up a large Iron skillet with 1/8 of an inch of the oil.  Beat the eggs with the pinch of salt and the Louisiana hot sauce.  Mix 1 cup flour with salt, white pepper, cayenne pepper, and the black pepper.  When the timer goes off remove the steaks from the buttermilk and pat dry.  Dip in the egg wash and dredge in the flour mixture, then dip in the egg wash and dredge in the flour again.

Depending on the size of your skillet it may be necessary to fry the steaks in batches.  It’s better to have extra room around the steaks, than for them to be crowded in the skillet.  The pan should be hot but not smoking.  Brown one side of the steaks and turn, this should take about 1 minute.  Reduce heat to medium and cover, fry for 7 minutes.  Remove cover and fry for 2 more minutes.  Turn and fry uncovered for 3 more minutes, steak should be nice and crispy.  Remove from skillet and keep warm.  After all the steaks are fried, drain all but about 3 tablespoons of the oil from the skillet.  Shake in the 3 tablespoons of flour and fry over medium heat until golden brown, whisking constantly.  Continue whisking while adding the milk.  Bring to a simmer, while whisking, until gravy becomes thick.  Adjust seasoning and serve the steaks covered in the gravy.

Serves 4

Tex Mex Style Pico de Gallo

While I'm talking about Texas and Tex-Mex cooking I should mention, Pico de Gallo. 

Tex Mex Style Pico de Gallo

“Pico de Gallo” means ‘beak of a rooster’ which refers to the biting sharp heat that this salsa often has.  This is basic Tex- Mex salsa for nachos, tacos, or hot corn chips!

2 whole Jalapeno chiles, diced

1/2 white onion, diced

3 large ripe roma tomatoes, diced

1/2 bunch, fresh cilantro, chopped

2 tsp. corn oil

½ tsp. salt

Juice of 1/2 key lime

Mix all ingredients together and let stand 1 hour to blend. 

Makes 2 1/2 cups

Texas Armadillo Chili with Two Beans

I'm thinking about dusting off the tune, The London Homesick Blues, with the famous chorus "I wanna go home with the Armadillos, great country music from Amarillo and Abilene!" Which makes me think of Texas in general.  So I thought I'd do a historic recipe from Texas! 

Mmmmm Armadillo!

Texas Armadillo Chili with Two Beans

If you find yourself thinking what the heck can I do with that leftover Armadillo this delicious, spicy red chili is just what you’ve been looking for.  If you’re fresh out of armadillo you can always substitute ground beef or pork!   I think people stopped eating Armadillo for some sort of health reason… perhaps its unhealthy to tangle with one.  Anyway I’d check with my local health department or at least the Fish and Game folks where you live.

 

3 Tbl. Butter
2 white onions, chopped
4 Garlic cloves, chopped
2 lbs. Ground armadillo
3 Tbl. Mild Chili powder
1 Tbl. Ground cumin
½  tsp. Cayenne pepper

½ tsp Mexican oregano
1 28-ounce can crushed tomatoes
1 14 1/2-ounce can beef broth
2 Medium white potatoes, peeled, diced
2 large Carrots, peeled, diced
1 Poblano chile , diced
3/4 cup Chili sauce
1 15-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained

Sauté onions and garlic in butter over medium heat until lightly golden in heavy large saucepan or Dutch oven. Add armadillo and cook until brown, breaking meat up with a spatula. Stir in chili powder, cumin, cayenne and oregano.  Continue cooking 3 minutes, then mix in tomatoes, beef broth, potatoes, carrots, Poblano chile and chili sauce. Bring to a hard boil and then reduce heat to a simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer about 30 minutes longer, until beans are heated through and vegetables are very tender.

Serves 6

Tex-Mex Tacos

Tex-Mex Tacos

This recipe calls for pre-made taco shells.  If you want, you can fry your own corn tortillas with the meat mixture inside.  Make sure and drain them on a paper towel, before filling them with the toppings.  My friend, Western author Bob “Boze” Bell, fries his tacos, holding the tortilla closed with an old pair of pliers!  I think the reason we never get poisoned from this practice has something to do with the amount of tequila we consume while cooking!

1 Tbl vegetable oil

1 small white onion, chopped fine

3 cloves garlic

4 Roma tomatoes, diced

2 Lb. Ground beef

1 Lb. Ground pork

1 large bunch cilantro, rinsed and chopped

Salt and pepper to taste

12 taco shells

Toppings:

 Shredded lettuce, finely chopped white onion, avocado slices, salsa, tomato, and cheddar cheese,

Sauté the onion, garlic, and tomatoes in a skillet until onions are soft. Then add the beef and pork and continue cooking until the meat is done. Remove from heat.  Add the cilantro and season to taste.  Assemble the tacos meat first then toppings in the order they are listed.  And add Beer… to drink… lots of beer!

Makes 12 tacos