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Subject: Recipes From: Jill Date: 2/25/2019 9:13 AM To: phaedrus@hungrybrowser.com On 2/24/2019 7:17 PM, Jill wrote: I would like to know would you please share the recipes of the Chik Steak sandwich and Apple pie from Triangle Restaurant in Meridian Ms? Thank You Very Much! GOD Bless You and Your Family and Business! We really need those that are left in their families back then to bring back those great memories we could turn a section of town into the oldies and call it after the group Remember When in Meridian Ms. Would be Awesome that would bring jobs to Meridian!
Hi Jill,
Sorry, I had no success with new results for these. I did a thorough search for the Triangle Restaurant's "Chick Steak" in 2013. See: 11-14-2013
There are a few recipes in that post, but none is authenticated as the real Triangle recipe.
From what I can gather, it appears that "Chick Steak" was short for "Chicken-Fried Steak." There are recipes on the web for chicken-fried steak sandwiches, but most of them call for round steak. The consensus regarding the Triangle's "Chick Steak" is that they used veal. The key, or perhaps "the sticking point" lies in the seasoning and batter. It appears that they did not use the usual seasoning and batter called for in chicken-fried steak recipes. One poster said they used "potato flour." You might try that:
the key is "potato flour". dip pounded(lightly) veal, dip in milk then in the flour, back to the milk and once again in the potato flour. deep fry until golden brown, drain, put a piece of real American cheese on a fresh bun
As for the Triangle's apple pie, I cannot find any recipes or anything about it except that it was called "Dutch apple pie." There are many recipes on the web for "Dutch apple pie", but none claiming to taste like the Triangle's.
Phaed
Timm sent the below recipe. Using veal, this might be similar to "Chik Steak".
Subject: chicken Fried Steak From: Tim Date: 3/3/2019, 11:05 PM To: Phaed Allow me to offer the recipe I use for Chicken Fried Steak. Timm in Oregon Chicken Fried Steak Ingredients: 2 pounds. 1/2 inch thick, petite sirloin beef cube steaks or veal cube steaks Kosher salt to taste 1/2 cup Bob’s Red Mill Finely Ground Potato Flour 2 large eggs, beaten 1/2 cup whole milk 1/2 cup all purpose flour or potato flour for gluten free 2 tablespoons corn meal 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon chili powder 1 teaspoon paprika 1 tablespoons dried parsley 1/2 teaspoon ground black pepper 1 teaspoon kosher salt; if using table salt, use 1/2 teaspoon For the Gravy: Drippings from the steaks 2 tablespoons all purpose flour 3 cups whole milk Kosher salt to taste Black pepper, freshly ground to taste Instructions: Preheat the oven to warming setting or 175F degrees if you do not have a warming setting on your oven. Place an oven safe plate or cookie sheet covered with two layers of paper towel to absorb extra grease. Place the steaks on a double layer of paper towels and using a second double layer of paper towels, dry the steaks well. Press down on the steaks to remove as much water as is possible to remove. Sprinkle the steaks well with kosher salt and set aside. Heat a heavy skillet on medium heat on the stove top with 1/4 inch of vegetable oil in the bottom of the pan. When the oil is glistening and pops and crackles when water is sprinkled in the pan, then it is ready for the steaks. While the oil is heating, set up the 3 dish breading station as described in next step. Set up three dishes for a breading station making sure that the dishes are large enough to accommodate the pieces of steak plus the ingredients. For dish 1, place 1/2 cup of potato flour. For dish 2, mix the 2 large eggs and the 1/2 cup of whole milk together well. For the third dish, mix 1/2 cup of all purpose flour, corn meal, garlic powder, onion powder, paprika, parsley, chili powder, 1 teaspoon salt and 1 teaspoon black pepper. When the oil is hot and ready, give the steaks a final pat with paper towels to remove and remaining water and then press the first steak firmly in the first breading of potato flour only, turn over and firmly press again. Immediately dip into the egg and milk mixture and then transfer to the seasoned flour mix; pat the flour onto the steak well. Gently place the floured steak into the oil and it should sizzle actively; it should not be smoking or have a burning smell; if so, then the oil is too hot. If it is not sizzling actively then the oil is too cold. It is very important to have the oil at the right temperature. Usually you can cook 2 steaks in a 9 inch pan together. Do not bread up more steaks than you can cook right now. Add the steaks as you get them breaded, one at a time, not all at once. If you add them all at once- the cooking oil will change temperature and it incorrect for cooking the steaks. Allow the steaks to cook about 3 minutes per side and then move to the oven to your plate waiting with paper towel on it. Continue with the remaining steaks until all are cooked and added to the oven; turn off the heat. For the Gravy: In the pan that you cooked the steaks in, pour most of the grease off. Allow all of the little bits of steak to remain in the pan and about 2 tablespoons of the grease. Add 2 tablespoons of flour to the grease left in the pan and cook on the stove top over medium high heat for 1 to 2 minutes to make roux. Add the milk all at once while stirring; caution it will sizzle a little. Continue stirring the milk using a wooden spoon and scrape the flavorful bits from the bottom of the pan. As the gravy begins to boil turn the heat down to medium to medium low and keep stirring until thickened. Taste and season with salt and pepper until it tastes just right. Serve the chicken fried steak over mashed potatoes and top with the gravy. Note: I select the steaks first and then have the butcher run them through the tenderizer.