Chislic
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Chislic is preparation of cubed red meat, that is usually fried or grilled. It is relatively unknown outside of the state of South Dakota in the USA. The term, while non-specific to any particular meat or seasoning, generally describes wild game, mutton, or beef, deep-fried and served hot on a skewer or toothpick.
[edit] History
In the mid 20th century, Ervin Schimkat of Parker, South Dakota owned the only bar in town. Needing a snack food to feed his customers along with their beer, he remembered his childhood and how much he enjoyed the cheap and relatively simple chislic. Ever since, chislic has been a regular serving in Parker's few restaurants and only bar, as well as the regionally popular Turner County Fair. Quickly the new popular treat spread with great support to the surrounding towns, including Freeman, Marion, and even as far as Sioux Falls, where it is served in many bars and restaurants. Its fast and easy preparation made it the perfect bar snack for the German immigrants wanting a taste of the Old Country. Schimkat used the word chislic because of his and the dish's German heritage and family tradition of calling it that. Chislic literally means meat on a stick in the Schimkat family. He used cubed mutton because he also had a farm west of town with plenty of sheep to bring in to town.
Etymologically, the word bears similarity to schaschlik, a fried dish of German origin, which can be made from beef or liver with peppers and onions. The Russian dish shashlik, made from simmered lamb, has similar pronunciation and ingredients. Chislic may have originated as a derivative of shish kebabs, as the pronunciation of the word bears a close resemblance to other items in the same food family.
[edit] Preparation
A typical chislic preparation can be rather simple:
- Cube meat into small squares, generally no bigger than a half-inch. This may include any of the following:
- Lamb
- Beef
- Venison
- Goose
- Into a deep-fryer, drop the cubed chunks of meat and cook to desired degree of doneness. Generally, chislic is not overcooked, and served medium rare to medium -- e.g. warm pink inside.
- After cooking, place the meat on a paper towel and allow to cool slightly. While the meat is cooling, sprinkle with Lawry's Seasoned Salt or garlic salt.
- Insert toothpicks into the cubes of meat and serve hot.
[edit] Regional Differences
Chislic is a dish that varies in definition from region to region.
In the Pierre area if you ask for chislic you will most often get a marinated meat, dipped in batter and deep fat fried. This local delicacy started showing up in the 1970's at Rocky Mountain oyster feeds as an alternative for those who did not eat calf testicles, which were also dipped in batter and deep fat fried. The marinades vary and are often family secrets.
In the Sioux Falls area chislic was a popular bar food that goes very well with beer. It was served with garlic salt, soda crackers and Tabasco sauce.
In the southeastern South Dakota communities of Menno and Freeman, chislic is generally prepared deep-fried in restaurants. The meat is almost invariably lamb, but wild game chislic, such as venison, does appear when in season. It is traditionally seasoned with garlic salt and eaten with soda crackers. The small, blunt skewer - or sometimes a toothpick – usually holds five or six cubes of meat. The same dish is also served grilled when prepared for large groups, such as gatherings at community organization fund-raisers or baseball games during the Fourth of July. The grilled variety is sometimes cooked with a brushing of barbecue sauce.
