Chicken-Fried Steak & Boiled Tongue

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            FOOD FUNNY
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Caryn in Manalapan, NJ writes, "There are two ways to look at everything."

A man and his wife are dining at a table in a plush restaurant, and the
husband keeps staring at a drunken lady swigging her drink as she sits
alone at a nearby table. The wife asks, "Do you know her?"

"Yes," sighs the husband, "She's my ex-girl friend. I understand she
took to drinking right after we split up seven years ago, and I hear she
hasn't been sober since."

"My Goodness!" says the wife, "Who would think a person could go on
celebrating that long?"

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            TODAY'S RECIPES
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Chicken-fried steak is a staple in many Southern kitchens, and many
cooks serve it with milk gravy. I have included a recipe for same if you
would like to add it, but consider it optional. It is traditionally made
with minute steaks (sometimes called cubed steaks), but any thin,
boneless cut of beef will do.

Chicken-Fried Steak for One

1 egg, beaten
1/4 cup (60 ml) milk
1 6-ounce (170 g) thin boneless beef steak, pounded to tenderize
All-purpose flour for dredging
1 Tbs (15 ml) butter
1 Tbs (15 ml) vegetable oil
Salt and freshly ground pepper to taste

For the gravy:
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste

Beat the egg and milk together in a small bowl. Dip the steak into the
egg mixture and coat with flour on both sides. Heat the butter and oil
in a skillet over moderate heat and fry the steak until golden brown on
both sides, about 5 minutes per side. Season with salt and pepper and
serve immediately.

For the optional gravy, remove the steak from the skillet and set aside.
Stir the flour into the drippings in the pan and cook for about 2
minutes. Stir in the milk, salt, and pepper and bring to a boil,
stirring constantly. Spoon the gravy over the steak and serve
immediately. Serves 1.

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There are many ways to serve beef tongue, and almost all of them begin
by boiling the tongue. Below is a basic recipe for boiled tongue,
followed by one of my favorite ways to serve it.

Boiled Tongue

1 beef tongue
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, quartered
2 bay (laurel) leaves
10 whole black peppercorns

Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns
in a large pot and add enough water to cover by about 2 inches (5 cm).
Bring to a boil over high heat. Reduce the heat to low and simmer
covered for 2 1/2 to 3 hours. Remove the tongue and discard the liquid
and vegetables. Peel off and discard the skin.

Although this dish isn't an integral part of the classic Uruguayan
parrillada, you'll find it on virtually every menu in Uruguay and
Argentina. Many restaurants pride themselves on the number of tongue
dishes on the buffet, and it isn't uncommon to see it prepared five or
six different ways. Here is one of my family's favorites:

Uruguayan Beef Tongue Vinaigrette (Lengua a la Vinagreta)

1 beef tongue, boiled and skinned (see above)
3/4 cup (180 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
1 hard-cooked egg, finely chopped or pressed through a coarse sieve
Salt and freshly ground pepper to taste

Slice the tongue into thin slices and arrange on a serving platter.
Whisk together the olive oil, vinegar, and mustard. Stir in the chopped
egg, salt, and pepper and spoon the sauce over the tongue. Let the
tongue marinate covered in the refrigerator for at least 3 hours or
overnight. Serve cold or at room temperature. Serves 8 to 12 as an
appetizer.
Received on Mon Apr 16 01:40:00 2007