the magic of mexican fried steak
it’s not happened often, but every once in a while, a boy runs out of gas. tank drained. big empty. not one ounce left.
and so, you tuck the boy in bed. even when he’s longer than the old twin bed. even when his past-noon* feets dangle over the edge.
you tuck him in and let him sleep and sleep and sleep.
you worry about his weary self. you check on him, from time to time, just as when he was a dimpled little boy. you touch his brow. and when you’re sure he’s in a deep, deep sleep, you kiss him on the stubbled cheek.
while he dreams the morn away, you wend your way to the butcher shop. you browse the steaks, the marbled slabs of muscle. you pluck one that’s on a bone.
you decide that in the hierarchy of mother’s magic potions, you are well beyond the need for oatmeal, you’ve climbed the charts to up where red meat looms. only cure that’s surer is one involving hypodermic needles. and needles make you queazy, so you stick to steak and its soul-restoring powers.
this is wise, because when you dare to rouse the sleeping man-boy, you have arsenal in your defense. you have new york strip to dangle.
why, you’ve seen the circus trainers do the same: dangle steak in front of cats, big cats, cats with killer teeth, to turn them into docile kittens.
not that any boy i know would growl or snarl or bite my head off. but when awaking worn-out, on-empty man-boy, i find a steak is handy.
and so on the edge of bed i sat, whispered words of red meat. i saw the smile spread across his lovely face. i saw the eyelids flutter open.
“if it’s too much,” i said, “we can go with oatmeal.”
ah, no, he answered rather sprightly. “au contraire. quite the opposite.” a steak, he said, was in his dreams.
but not just any steak: a mexican fried steak, was what he had in mind. so, with the click of that magic phone that coughs up all the answers, he typed in spanish words, came up with the abuela’s path to steak perfection, or in this case milanesas empanizada. that is, mexican fried steak.
with one swift leap, he was out of bed and down the stairs. he was talking bread crumbs, garlic, egg bath. red meat. meat so red i swear it moo’d.
we put our little heads together, he and i: grabbed a loaf of challah. swiped off the shelf the dusty mini-processor, a chopping-blending whiz my adopted jewish grandma gave me once upon a time.
we splitzed in bread. we added cloves of garlic. we inhaled. we sighed aloud.
we cooked our way to cure. we shook in cumin, poured in salt, cracked pepper. for good measure we added a little packet of something called “milwaukee avenue steak seasoning,” a smoky rub named for a windy-city thoroughfare where you can’t help but stumble over steaks of every stripe and cut.
“it’ll be chicago mexican fried steak,” declared the sous chef, smiling down on me.
and so, through that alchemy that is the holy work of kitchens, with a little splitzing, the cracking of two eggs, and the bathing of that steak, first in yolky goop and then in silken challah-garlic-cumin-milwaukee crumbs (that sous chef dabbed on quite a blanket there of crumbs), we turned the noontime into one of pure true joy.
we were cooking side-by-side. we were laughing, leaping out of sizzling oil’s way. for that deeply adorned steak, what with its eggy under-garments, and its crumby top-dressing, it was dropped in pool of hot corn oil, and it was turning into resurrection breakfast, served at 12:15 on what would have been a schoolday, restoring life to the once-nearly lifeless.
i never cease to marvel at the powers that rise from stove or oven. how what goes on there truly fills our pores, our weary bones. and most of all the tickers deep inside.
by lunchtime’s end, as the man-boy rubbed the last red drop of beefy juice right off his plate, as he sipped the last of his orange juice, he was joyful once again. he was ready, one more time, to take a lap on the track called life.
i rinsed the plate. i put away the fixings.
and i whispered a thank-you prayer to the abuela who’d led us to the restoration grotto, where miracles come to those who wield the fry pan.
* “past-noon” referring to the size of a foot is a favorite family expression, coined by a state-street shoe salesman who once measured my husband’s size 13s and declared, “oh, you’re past noon,” meaning higher than 12s. we have loved that phrasing ever since. and now two of three boys around here are past noons. and one is approaching as swiftly as he can…
what foods in your arsenal hold the holy cure? for the days when those you love can barely make it from the bed? and why do you think the kitchen is one room that holds such mystic powers??
oh, because we’d never keep a cure from you, here’s abuela’s milanesas de res empanizadas, as translated from the original.
1 / 2 Kilo of beef for breading Steak (that’s just about a pound, people)
2 eggs Bread for breading (we used three-day-old challah)
(we added a dash of cumin, two cloves garlic, and a few shakes of milwaukee avenue steak seasoning, a heavenly smoky rub from the spice house in evanston, ill.)
for perfection, you want to toss bread, garlic, and seasonings into mini food processor. splitz, or blend, in pulses till the aroma makes your knees wobble, and you consider stuffing fistfuls straight to your mouth, skipping the steak altogether.
Season the steak with salt and pepper. (you’ll want two bowls: one for eggs, one for bread crumbs; this is a two-bowl process, although abuela won’t tell you so.)
The eggs are stirred well with a fork, and the steaks are passed in the egg, then go through the bread crumbs and fry very well on both sides. Served and garnished with lettuce, tomato slices, onion slices.
you feel better already, now don’t you?
Oh boy. Mexican fried steak. It sounds so good. From a housa’ girls, I had never thought about the restorative powers of red meat for a strapping young lad. Not that the girls here on Ridge Road don’t like it, too. They do.Maybe because it has been so cold and dreary until now, I’ve been thinking about restorative cooking, brews that heal and the like. Been back into cooking new things and pushing the littlest lady with her decidedly closed mind about new foods. Cooking’s not fun for the ever-cooking mama if the repertoire has to be too narrow. We will try this steak sometime, a gluten-free version as we must. How about a little hot sauce on it as condiment? Or did you say that and I missed it?I have that Milwaukee Ave. seasoning from Spice House as it happens. I just noted it earlier as I wiped its dusty self off today.
Mexican fried steak may just be the elixir i’ve been searching for! Trying it tomorrow. Thanks, Barb.