In this episode of GoGreenfields, River and Terran, once again, tackle some of the craziest recipes from around the United States. In this third episode of the Foods by State series, they take on the state of South Dakota’s Chislic and Idaho’s Ice Cream Potato.

The first question that had to be answered was “what is Chislic?” If you, like the co-hosts, aren’t from the Dakotas, then you’ll probably be asking the same thing. Chislic, classically, is deep-fried cubes of mutton or lamb. It is believed to have originated in Germany and to have come to the New World with early immigrants. Today, Chislic is made with a variety of red meats, including venison and beef steak. For this episode, steak sirloin bits were used.

What goes better with meat than potatoes? Perhaps Idaho’s famous ice cream potato! Ok, it’s not exactly the starch that you would imagine being plated beside a helping of Chislic, but it could be a perfect dessert course. This state food is a ton of fun to create!

Foods by State: Chislic

Ingredients

- 3 pounds organic sirloin steak, cut into 1/2-inch cubes*
- ¼ cup brown sugar
- ¾ cup Worcestershire sauce
- 1 teaspoon onion salt
- 2 Tablespoons chili powder
- 1 Tablespoon ancho chile powder
- 1 ½ teaspoons liquid smoke flavoring
- 2 Tablespoons Traeger Saskatchewan Rub
- black pepper to taste
- 2 cups olive oil for frying

*We asked our butcher to pre-cut the meat for us!

Directions

Place pre-cut meat into a large mixing bowl and add sugar and Worcestershire sauce. Stir until coated.
Add all of the dry ingredients and stir again to ensure an even coating on the meat.
Cover the bowl with a towel and move to the refrigerator for at least one hour.
Prepare a plate by laying two or three layers of paper towel over it.
Heat olive oil in a frying pan over medium heat and carefully add meat. Cook this in batches to ensure that all cubes have contact with the bottom of the frying pan.
Remove from the oil after 3 minutes and place on the prepared plate.
Allow the cooked meat to sit for at least two minutes before serving.

Foods by State: Dairy-Free, Gluten-Free Ice Cream Potato

Ingredients

2 pints Oatly Non-Dairy Ice Cream
3/4 cups organic cacao powder
1/2 cup Shredded Coconut
Turmeric solution*
Coconut whipped cream
Lemon starbursts
Organic licorice
Finely chopped mint leaves

*This all natural food dye is created by combining 1/2 cup water and 1 teaspoon turmeric over medium heat. Bring to a boil and then reduce to a simmer, until the solution is reduced to half its original volume.

Directions

The first step is to form a potato shape with your ice cream. The easiest way to do this is to scoop about 1/2C – 3/4C ice cream onto a piece of plastic wrap. Wrap the ice cream and gently, but firmly use your hands to form an oval shape. Once these are formed. We found it best to temporarily unwrap them so we could smooth the shape slightly, and then rewrap them before placing them in the freezer.
Freeze for a minimum of two hours.
Roll the frozen ‘potatoes’ in a bowl of cacao powder until fully coated. Then, return to the freezer
To create your toppings, begin by pouring the shredded coconut into a small bowl. Add the turmeric solution a few drops at a time, gently combining by hand, until you’ve achieved a cheddar-like color.
The soft yellow candies can be unwrapped and will be used to mimic slabs of butter.
The organic licorice must be finely cut to resemble bacon bits.
Chop your mint leaves finely, to create the look of chives.
Remove the potatoes from the freezer and cut a small slit in each. Top with whipped cream to give the look of sour cream and your other toppings.
Serve and enjoy!