In the backward 1800s, back chicken-fried steak started to bolt on in Texas and beyond, cooks did what they could to acclimatized tough, inferior cuts of meat into fork-tender submission. They formed them with hammers, smacked them with mallets, or alike took to them with the edges of athletic plates—just as they do today.
At Emma Ollie, a restaurant in a absorbing little abode in Fredericksburg, Texas, Rebecca Rather cuts to the chase: She starts with slices of grass-fed beef tenderloin. Because the tenderloin is so soft, it takes alone a few whacks with a rolling pin or the ancillary of a abundant knife to abrade the slices abundant so they chef bound in hot oil, the concoction basic a band that helps accumulate the meat moist.
Although chicken-fried steak is the being of diners and ranch-hand suppers, there is no acumen not to drag it with affection capacity and a little finesse. “You don’t accept to, but if you can, why wouldn’t you?” Rather asks.
A chef by training and a cookbook columnist accepted as the Pastry Queen, Rather builds the card at her restaurant from as abounding bounded and acceptable capacity as she can. She landed in the Hill Country boondocks about twenty years ago afterwards a high-flying career affable in Houston, Austin, and New York. She capital to apathetic things bottomward for herself and for her daughter, who was a teenager.
Rather ran a few added restaurants in Fredericksburg afore afresh clearing into Emma Ollie. As a built-in Texan, she grew up on chicken-fried steak, acquirements the ropes from her mother. She aesthetic her address afterwards a tutorial from “Cowboy Chef” Grady Spears, who best accede to be Texas’s chicken- absurd steak Jedi Master. “I anticipation I knew a lot about it,” Rather says, “but he came in one weekend and showed me how to absolutely assignment the abrade into the meat with your fingertips afore and abnormally afterwards you dip the meat in the egg.”
Although in some genitalia of Texas aliment crumbs are the adopted steak coating, Rather seasons abrade with a little smoked paprika and again uses what’s larboard over to thicken the gravy. The agents at Emma Ollie serves the steak over brittle assortment browns with a ladleful of brindled chrism gravy and over-easy eggs. The bowl is nicknamed the Papa’s Plate “because alone a ancestor could eat it,” but Rather says some bodies additionally alarm it the Texas hangover cure.
You could get careful and accomplish the assortment browns with beginning potatoes, but she says a good-quality arctic adaptation works aloof fine. Use antiseptic adulate for a nuttier aftertaste and added alike browning. Fry the eggs acclaim in antiseptic butter, too, she advises. And try to acquisition absolutely beginning eggs, finer from addition you know. (Rather keeps her own army of chickens, forth with a banty called Robert Redford.)
“There is no acumen in the apple to not use the best capacity you can,” she says. “Even chicken-fried steak deserves that.”
Recipes Chicken Fried Steak – Recipes Chicken Fried Steak
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