LEFSE INGREDIENTS RECIPES

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CHISLIC (SOUTH DAKOTA CUBED MEAT) : RECIPES : COOKING ...



Chislic (South Dakota Cubed Meat) : Recipes : Cooking ... image

Chislic, cubed red meat (venison, lamb, deer or game) that's usually deep-fried and salted, is a dish that's unique to South Dakota, and varies slightly in preparation from region to region within the state. Our recipe calls for lamb to be marinated in Worcestershire sauce and chili powder before being fried. Add a savory touch by dipping in garlic salt, and then skewer and demolish with saltines.

Provided by Young Sun Huh

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 appetizer servings

Number Of Ingredients 9

1 pound boneless lamb leg, cut into 1-inch cubes
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon chili powder
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Serving suggestions: garlic salt, hot sauce and saltine crackers .

Steps:

  • Toss together the lamb cubes, Worcestershire sauce, chili powder, salt, garlic powder, onion powder and pepper in a bowl. Marinate in the refrigerator for 1 hour. 
  • Heat 2 inches of oil in a Dutch oven to 375 degrees F. Fry the marinated lamb cubes in batches to avoid overcrowding the oil. Cook to medium-rare, about 1 minute. The meat will have a dark brown crust and will be tender to the touch. Drain on a paper-towel-lined plate. Skewer the lamb cubes with toothpicks and serve with garlic salt, hot sauce and saltine crackers on the side.

INSTANT POTATO NORWEGIAN LEFSE RECIPE - FOOD.COM



Instant Potato Norwegian Lefse Recipe - Food.com image

This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.

Total Time 30 minutes

Prep Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups potato flakes
4 tablespoons sugar
3 cups water
2 1/2 cups milk
1 1/2 cups butter
3 teaspoons salt
2 -3 cups flour (enough to make a rolling dough)

Steps:

  • In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
  • When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
  • Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
  • Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

Nutrition Facts : Calories 767.1, FatContent 50.3, SaturatedFatContent 31.6, CholesterolContent 136.2, SodiumContent 1576.2, CarbohydrateContent 70.4, FiberContent 3.3, SugarContent 9.6, ProteinContent 10.7

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