Eating and Gathering with our Neighbor, South Dakota
My Girlfriendships® is based in MN, and one of our neighbors is South Dakota, which got its name from Lakota and Dakota Sioux Native American tribes who comprise a large portion of the population and historically dominated the territory. Eastern South Dakota has fertile soil, and is used to grow a variety of crops. West of the Missouri River, ranching is the predominant agricultural activity...which makes their food unforgettable!
Let’s Eat…in!
This week we’re making chislic! Yep, it’s pronounced like you thought: CHIZ-lick, though you may hear native So-Dakians pronounce it SHA-shlik or SHI-shlik. However you pronounce it, chislic is deeply South Dakotan. German/Russian immigrants are credited with bringing the dish to South Dakota in the 1870s, and it was declared the state's "official nosh" in 2018. No single dish is more strongly associated with South Dakota than chislic.
What is it? Think of a shish kebab with an assortment of meat and vegetables that’s been deep-fried or grilled. This recipe is for the simpler chislic, which consists of half-inch cubes of deep-fried or grilled meat—typically lamb, venison, or beef— and served up in a dish, on skewers, or with toothpicks.
Chislic
Ingredients for 6 | Multiply by degree of hunger, divide by number of girlfriends!
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Prep time: 20 minutes |
Cook time: 10 minutes |
Total time: 30 minutes |
Ingredients
- 2 pounds venison loin, mutton, or beef
- 1 tablespoon garlic salt
- oil for frying (not if grilling)
- hot sauce to taste
- Blue cheese sauce to taste (optional)
Directions
Step 1
Cut meat into 1 inch cubes cubes.
Step 2
Dust cubes with the garlic salt.
Step 3 Choose how you want to prepare the chislic, deep fry or grill.
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If deep frying: |
If grilling: |
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Step 4 Fill a heavy pot or a deep fryer with enough oil to be able to submerge the meat (You’ll be cooking in batches, so it doesn’t need to be huge.) Bring oil to 350º F. Step 5 Pat the meat dry with paper towels. Step 6 Drop about 1/2 pound of the meat into the fryer and fry for about two minutes. Step 7 Move deep fried meat to paper towels to drain. Step 8 Repeat with remainder of the meat 1/2 pound at a time. Step 9 Serve and enjoy! |
Step 4 “String” cubed meat onto small kabob sticks. Leave a slight space between each piece; cubes should be almost touching. Step 5 On a hot grill, cook the chislic for about three minutes, or until the sticks start to char. You want the outside to be seared, and the inside pink. Step 6 Remove from grill, serve, and enjoy! |
Let’s Eat…out!
Are you and your girlfriends staying at a hotel or resort and unable to cook? Here are a couple of great options when planning your next girlfriend gathering:
- Colonial House Restaurant & Bar, Rapid City | Speaking of Mount Rushmore...the Colonial House is located on Mount Rushmore Road, and is a wonderful place for girlfriend gatherings! In fact, they have a section for “Gatherings and Groups.” I’m ready to gather!
For dinner, when in the Buffalo Capital of the World, we must order their juicy, delicious Buffalo Gap Burger, 8 ounces of ground buffalo on a bun with all the trimmings.
- 1891 Steakhouse and Bistro, Hot Springs | This bistro is an American restaurant with French influence, and is located in the lobby of the historic Red Rock River Resort. Their beef and bison are raised locally right there in South Dakota!
After having the buffalo in Rapid City for dinner one night, I’m going to suggest that we try Hot Springs on another. I want to try the Champagne Chicken Veronique—grilled chicken breast, garlic mushrooms, shallots, Monterey Jack cheese, fresh grapes in a rich, creamy champagne sauce. Sounds delectable!
Recipe source:
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