3:17 AM 7/21/98

Chicken Fried steak in Jalapenos

2 pounds round steak cut 1/2 inch thick twice tenderized by the butcher
     1 cup liquid from pickled jalapenos
     2 eggs
     2 cups all-purpose flour
     1/2 teaspoon salt
     1/2 teaspoon black pepper
     vegetable shortening -- preferably Crisco 

     Bob "Daddy-O" Wade -- the Texas artist who made the famous dancing frogs for the
     roof of Carl's Corner Truck Stop on Interstate 35 -- inspired this CFS marinated in
     jalapeno juice. Bob used to step lively around town until his wife Lisa tamed him and
     took him off to the mountains. These days Daddy-O's hankering for hot times is often
     satisfied by a chicken-fried steak. 

     Cut the steak into four equal portions. Pound the portions, if needed, until each is about
     1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, and pour 1 cup
     of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours.
     Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove
     excess moisture from the surface. 

     Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir
     together the flour, salt and pepper in another dish. Dredge the steak in the flour, then
     dip it in the egg, and back in the flour. 

     Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in
     it during the frying. Warm the fat over medium heat. Add carefully once, until the meat
     is fully cooked through and the crumb coating is brown and crisp, about 8 minutes
     total. Drain the steaks, and transfer them to a platter. Keep them warm while you
     prepare Cream Gravy from the drippings. 

     Place the steaks on separate plates, add Paris's Best French Fries and cover both
     generously with the gravy. Serve immediately. 

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Chicken Fried Steak in Jalapenos

2 pounds round steak cut 1/2 inch thick twice tenderized by the butcher
     1 cup liquid from pickled jalapenos
     2 eggs
     2 cups all-purpose flour
     1/2 teaspoon salt
     1/2 teaspoon black pepper
     vegetable shortening -- preferably Crisco 

    Cut the steak into four equal portions. Pound the portions, if
needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in
a shallow nonreactive dish, and pour 1 cup of the jalapeno liquid over
them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of
the liquid will be absorbed into the steaks. Drain and blot lightly to
remove excess moisture from the surface. 

     Mix an additional 2 tablespoons jalapeno liquid with the egg in a
shallow dish. Stir together the flour, salt and pepper in another dish.
Dredge the steak in the flour, then dip it in the egg, and back in the
flour. 

     Put enough shortening into a cast iron skillet so that the steaks
will be half-immersed in it during the frying. Warm the fat over medium
heat. Add carefully,  turn once, until the meat is fully cooked through
and the crumb coating is brown and crisp, about 8 minutes total. Drain
the steaks, and transfer them to a platter. Keep them warm while you
prepare Cream Gravy from the drippings. 

     Place the steaks on separate plates, add Paris's Best French Fries
and cover both
generously with the gravy. Serve immediately.