As surely as the Battle of the Alamo transformed the likes of Davy Crockett & Jim Bowie into epic heroes, the cuisine of Mexico has shaped the taste buds of Texas. In celebration of Texas Independence Day we shared a meal this evening which combined a true favorite: Texas Chicken Fried Steak & with a tangy Mexican Salsa Veracruzana. Salsa Veracruz is normally served with Fish however this tangy sauce is great with fish, chicken or beef or even served as a side.
Texas Independence Day celebrates the signing of the Texas Declaration of Independence in 1836 & is an official holiday in the State of Texas. While this is hardly a celebration South of the Border (hmm, can't imagine why...) March 2nd is a holiday for any true Texan no matter where they reside. John Steinbeck in fact stated facts quite well when he said "A Texan outside of Texas is a foreigner". This evening regardless of where we dined, we were Texans! Even in Mexico our hearts were deep in the heart of Texas this Independence Day.
Salsa Veracruzana
3 Tbsp. Olive oil
1 Garlic clove; peeled & minced
1 Onion; chopped fine
1 1/2 lb Tomatoes, diced
12 Capers, large
12 Pimiento-stuffed olives
4 Tbsp. fresh diced Poblano Pepper
1 Bay Leaf
2 Tsp. Fresh chopped Thyme
2 Tbsp. Chopped Fresh Parsley
Salt & Black Pepper to taste
Heat olive oil in skillet over medium heat. Add garlic clove & onions cook,
stirring often, until onion is translucent, about 3 minutes. Add tomatoes,
stir well and cook, stirring occasionally, 15 minutes. Add capers,
olives, poblano peppers, bay leaf, thyme and parsley. Cook,
partially covered, until thickened, about 15 minutes more. Add salt to taste.
Texas Chicken Fried Steak~like your Grandma would make!
cube or tenderized round steak
flour seasoned with salt, black pepper & red pepper
2 beaten eggs + 1 Tbsp. water
bread crumbs or cracker crumbs
oil for frying
1) Dredge the meat in flour seasoned with salt & peppers
2) Dip in egg wash (=2 beaten eggs + 1 Tbsp H2O)
3) Press bread crumbs or soda cracker crumbs into meat.
4) Fry in about 1/2 inch vegetable oil, heated @ medium high. Cook turning once till golden brown. Drain on brown paper or paper towels, serve immediately.
