- southernitalian Sep 9, 2009 12:28 PM
A popular radio show in my hometown had a segment today where people called in to describe a food or recipe very specific to their hometowns. Someone originally from S. Dakota called in to describe something called chislic (sp?). It was small chunks of marinated beef or venison, grilled or deep-fried and served on tooth pics with hot sauce. It was originally invented as a bar food. I can't help but think that this would be really good. Anyone know about it? I'd love to know of any alternative recipes or variations.
Yup. My best friend in college (a native South Dakotan) once dragged me on a mini-road trip across snow-covered Eastern SD in the dead of winter (uphill! both ways!) to a restaurant that specialized in chislic. At the restaurant we went to, the chislic was very tender bits of beef, seasoned somehow, and deep-fried. They were cooked to order, so we ordered ours medium-rare and they were very good, as you would expect crispy browned meat to be. I made a sufficient to-do over them, but I wasn't honestly THAT blown away.
I was told it was introduced in the U.S. by Czech and/or Hungarian immigrants, and it seemed plausible enough.
Incidentally, another friend, upon finding out I'd eaten chislic at last, haughtily pronounced that I HADN'T really eaten it because it had been beef, and "real" chislic is "always" lamb. Eh.
No recipes for you, but thanks for the walk down memory lane! :)
Ah yes, chislic! Back in my hometown in NE Nebraska it was a very common dish served on Husker game day. We always had an abundance of venison so we ate a lot of it. Typically, it was just cubed, deep-fried venison done medium-rare. While it cooled, it was sprinkled with either garlic salt or Lawrys. Many people also like to dip it in ranch dressing (not me, though).
Doesn't everyone deep fry their meat? :) A few more chislic tidbits:
Lamb/Mutton is also popular chislic meat
I have NEVER had grilled chislic, it must be fried to really be chislic in my opinion
Chislic "feeds" are a popular fundraiser for volunteer fire departments and other civic groups. Basically the whole town gathers at the fire station, VFW, Eagles club etc and drinks beer and eats fried meat.
In addition to the hot sauce (usually Tabasco) chislic is served with saltine crackers.