In article . com>,
"sueb" > wrote:
> Melba's Jammin' wrote:
> > It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar
> > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the
> > heck it is (menu says sautéed sirloin tips) and she described it as
> > little bits of meat, deep fried, then stuck on toothpicks for dipping
> > and eating. She said it is a Midwest thing. I said I am a Minnesotan.
> > She back-pedaled and offered, "Maybe it's a South Dakota thing, then."
> > Wikipedia agrees with -that-. <grin> Have you ever heard of it?
>
> Oooh Ooooh - now I get to tell my chizlik story.
>
> I have to go to Sioux Falls often on business. One time we're in a
> restaurant and spot it on the menu. So, I ask the waitress what it is.
> She says, "Well, usually it's beef."
>
> The funny part is that everyone else I asked what it was had exactly
> the same answer. Person after person saying, "Well, usually it's
> beef." Talk about your herd mentalities. I nearly had to put a gun to
> someone's head to get them to describe the dish. My mom grew up 300
> miles from there in Minnesota and I'd never heard of it either.
>
> If you're still in Sioux Falls, check out Minerva's for a big splurgy
> dinner. There's also a good place downtown called the European cafe
> that has Bohemian food.
>
> Susan B.
Too late. We are now back in Meen-a-soh-ta. There's a Minerva's at the
Ramkota in Rancid City where we spent the better part of a week - I
wonder if they're related. Stayed at a brand new Holiday Inn on 90 at
Brandon. The biscuits and gravy were pretty tasty at breakfast. Real
tasty, in fact. We were hoping for a slab o'steak at the Tea
Steakhouse (haven't been there in 40 years) and discovered it's now a
seafood place or something in the middle of nowhere (Nowhere=Tea, SD).
Time marches on: the outlets at the desk in our room were placed above
table height for easy access if you needed to plug in a 'puter or
something. Chris was astounded by that. :-)
Our waitress said that her preference for Chislic is venison.
I was going to find a recipe for biscuits and sausage gravy but at
http://www.walnutgrovebb.com/breakfast.htm found this instead:
Walnut Grove Bed and Breakfast
Breakfast Strudel
Makes 2 Strudels; Total time 45 minutes
1 box (1 lb.) puff pastry dough
2 T unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup red or green bell peppers, seeded and diced
? cup onion, diced
1 cup diced smoked ham (optional)
11 eggs
2 T minced fresh chives
4 oz. cream cheese, softened
2 T sour cream
2 T orange juice
1 egg (for brushing the top)
1 T water
2 T Parmesan cheese, shredded
Preheat oven to 400 degrees Fahrenheit
Thaw pastry according to package directions, about 30 minutes.
Melt butter in a large nonstick skillet over medium-high heat. Add
potatoes and saut 5 minutes. Stir in bell pepper and onion, saut another
3 minutes, and then add ham.
Beat with electric mixer eggs, chives, cream cheese, and sour cream. Add
them to the pan and scramble with potato mixture, just until set. Do not
completely cook at this point. Season with salt and pepper to taste.
Turn off heat, stir in juice until blended. Refrigerate eggs while
working with pastry.
Unfold a pastry sheet on a work surface thats been lightly dusted with
flour. Roll pastry lengthwise to 12x10, then transfer to a piece of
parchment paper, cut to fit a baking sheet. Trim pastry; fill with half
the egg mixture down the middle of the pastry sheet. Cut 1 strips on
both sides at a 45 degree angle. Cut off the top and bottom corners.
Fold the flaps inward at both ends, then braid the strips across the
filling overlapping each strip. Repeat with remaining pastry and egg
filling. Lift parchment and strudels onto baking sheets.
Combine the remaining egg and water; brush over top of strudels.
Sprinkle with cheese and bake 20 to 30 minutes, or until golden. Let
cook 5 minutes before slice.
Slice and Serve! (Can use bacon instead of ham and add any favorite
veggies!) Be sure to scramble the eggs just until set they should be a
bit soft. That way, they wont overcook and turn rubbery as theyre baked
inside the pastry. The eggs can be prepared the night before (that is
the reason a little orange juice is added to the eggs. The vitamin C
helps preserve their color.)
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."