By Chef Jerrett Joslin of The Wild Mushroom Steakhouse
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Whether you’re from Manhattan or Toronto, there’s something about Southern comfort food that just always hits the spot.
It’s filling, flavorful and satisfying. Whether you’re talkin’ classics like fried green tomatoes, red velvet cake, deviled eggs or chicken fried steak, this comfort fare warms you from the inside out and conjures up happy memories of picnics, holidays and family gatherings.
As wonderful as these tried-and-true dishes are, sometimes even a country classic can be improved with a little imagination and spice.
But reinvention can be risky: If you don’t pull it off exactly right, you not only have a bad dish, you’ve insulted an American institution!
Luckily, it’s possible to pay homage to these fine dishes while still adding your own personal and modern spin. Our culture is ever-evolving, and our food has to change with the times as well, whether the goal is to shop organically, cook heart-healthy, or just add a little more punch and flavor.
To bring Southern goodness to The Wild Mushroom, I’ve introduced my take on Chicken Fried Steak. (This is especially fitting since Chicken Fried Steak is rumored to have been invented right here in Texas).
My dish maintains the feel-good aspect of the original but it is unique. Check it out!
Delicious Coating from the Inside-Out
First, I take an 8- to 10-ounce filet of beef. We hand-cut all our meats and only take the center cut filets off the loin for our 8-ounce cuts. Tenderloin or round cuts are the best to use if you make this at home.
I tenderize the filet with a meat mallet to ensure both ends are roughly the same thickness. I then season it with salt and pepper. Once seasoned, the filet is dipped into flour and then submerged in a mixture of four egg whites and one bottle of dark beer. We’re in Texas so we use Shiner or Rahr (both Texas beers, and Rahr is a local Fort Worth brand).
Dark beer and egg whites make the perfect batter. You get rich flavor from the beer and light, fluffy breading from the whipped whites. Light beer and whole eggs just don’t give it to the same flavor and crunch.
After submerging the filet in the egg/beer wash, I return the filet to the flour for another coating.
Once the meat is completely covered, I deep fry it in 350-degree oil for 5 minutes. Then the filet is removed from the hot oil and allowed to rest for a few moments, after which I plate it with some great sides.
No great dish would be complete with sides, so I serve our Chicken Fried Steak atop a bed of Yukon Gold garlic mashed potatoes, southern gravy and seasonal vegetables. It’s great with a nice glass of wine like a red Zinfandel (goes well with the pepper gravy) or a Pinot Noir from Oregon. Complete the meal with a perfect, all-American dessert like homemade apple pie and ice cream.
And, don’t forget, like any steak, Chicken Fried Steak can be served with sauces such as béarnaise or chimichurri or a specialty crust like American bleu cheese, horseradish or peppercorn to give your taste buds an extra kick. Don’t be afraid to get creative and try a little something out of the box: cooking is all about personal expression, exploration and, of course, great taste!
Wild Mushroom Chicken Fried Steak
Mix the egg whites and dark beer in a bowl.
Tenderize the filet and season with salt and pepper. Coat it with flour. Then drag it through the egg white/dark beer wash, and return to the flour for another coating.
Deep fry for 5 minutes at 350 degrees. Let rest for a few minutes before serving.
Bring a pot of water to boil (enough to cover the potatoes) and then put the Yukons in, without peeling them.
Once the potatoes are soft, drain the water and put them in bowl (leaving the skins on) with the rest of the ingredients. Beat with a mixer until creamy.
The cream, butter, milk and sour cream can all be modified depending on how you like the consistency of your potatoes. If you prefer them thicker, cut down on the milk and cream. If you like them richer, add more butter and sour cream.
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1917 Martin Drive, Weatherford, Texas
817-599-4935
info@thewildmushroomrestaurant.com
© 2013 The Wild Mushroom Steak House & Lounge. Chef Jerrett Joslin and John Shepherd. All Rights Reserved. Powered by mg creative group.