BRAINPAN LEAKAGE

On a recent episode of Castle, ABC’s “Moonlighting-esque” pseudo-police procedural, quick-witted “dramedy” – well, recent as of this writing which is somewhat in advance of official posting – author Richard Castle, portrayed by Nathan “Cap’n Tightpants” Fillion, was discussing with his homicide detective “partner” the life changing events that had brought them both to this point in their lives. “This Point” being what led them to be fascinated with murder and solving the mysteries surrounding same. His partner, Detective Kate Beckett, portrayed by Stana Katic, came to her profession due to the fact that her mother had been murdered. When the question was posed to Castle, he related an intricate story about his childhood and discovering the corpse of a playmate on a beach.

In response to this, Beckett is sympathetic at first, and rightfully so given the power of the tale, and the emotional response it evoked. However, within moments she asks something to the effect of, “Wait, did you just make that up?” To which Castle grins and replies, amazed that she would even have to ask, “It’s what I do.”

And so, we have the crux of the story here – “It’s what I do.”

The absolute truth of the matter is that I have stated that EXACT sentence countless times over the past decade. I’m a writer. A fiction writer. I make crap up all the time. It’s what I do…

Now, before you get the idea that I am taking them to task about this, I am most certainly not. I have yet to don an aluminum foil hat because I don’t in any way believe that someone is reading my thoughts or even following me around writing down what I say to use in TV shows. After all, the aforementioned phrase isn’t exactly some utterly unique combination of words – hell, one could even say that it was yet another homage to Fillion’s role in the series Firefly, more specifically the resulting movie, Serenity, as early in the movie he says to another character, “It’s what I do, darlin’… It’s what I do.”

Be that as it may, when it comes to making up stories, just like the fictional author Richard Castle, this real life author makes a living at it too – that’d be me, just in case I’ve lost you somewhere along this barnyard chicken chase…

There are those times, however, when also like Castle sitting across from Beckett, making stuff up is for reasons other than a paycheck. Sometimes it’s to whitewash over a painful truth (although I don’t recommend this reason, as it just gets messy and even more painful), or more importantly, in my case, to flex the neurons and keep the old brainpan engaged and entertained. Such was the case this past November 6…

E K, the o-spring, and I set out for Kansas. Not in search of Auntie Em, Dorothy, Ruby Slippers, Tornadoes, Toto, or even Wheat. Actually, a good friend was getting married and we were making the jaunt to attend the ceremony and following reception type festivities. I had dropped him a note letting him know we would be leaving STL bound for the KC area around 11:30AM. Unfortunately, we were delayed by about an hour. Not really a big deal. We still had plenty of time since things weren’t getting underway until 8 PM, however, when we didn’t arrive on schedule as expected, our friend, Duane, began to worry. Also unfortunately, due to recently losing his cell phone, Duane had also lost both E Kay’s and my cell numbers. Therefore, he did the only thing a panicky groom could do – he surfed over to a mutual friend’s Facebook page and left a note. And this, my dear readers, is where the snowball of “it’s what I do” began to form. Therefore, if we step back and look at what ensued in the proper perspective, it’s really all Duane’s fault. But, I’m getting a bit ahead of myself…

Within a very short few minutes after Duane left the above comment/message for Johnathan, we walked through his front door in Lenexa, KS. Of course, we were almost immediately subjected to a tongue lashing over not having called to say we were running late, whereupon E K kicked him really hard in the nether regions and asked him if he would really like to continue being so disrespectful to her. His response was a somewhat high-pitched “no”, whereupon she made him kiss her feet while he apologized profusely for daring to raise his voice to her supreme redheadedness. Still, as evil as she is, since he was getting married she had an attack of compassion and allowed him to live. She did, however, add the caveat “for now.” She then made certain the bride-to-be had her cell number on speed dial in case she needed her assistance in teaching Duane the proper hierarchy in the relationship. After all, E K is an expert and putting men in their place, which is usually somewhere in the general vicinity of the floor, or tied up in the basement, of course.

Then, the real fun began, and it didn’t even have anything to do with E K torturing Duane…

My phone did its little vibro dance and chirped out a metallic ding to notify me of an incoming text message. What you are about to read, with a bit of commentary added, are the actual text messages exchanged over the following hour…

5:04 PM Fri, Nov 6

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It’s Rhonda. Do-Wayne is on FB freaking customer you’re late. Give him a buzz, please. KTHXBAI!

5:04 PM Fri, Nov 6

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Damn this phone…. “freaking BECAUSE you’re late” ….stupid dictionary change my words….

Rhonda is another mutual friend. I love Rhonda like a little sister and her husband Dave like a little brother. And, I also love making stuff up to screw with them because they are both so good-natured about enjoying a well woven prank. Therefore, I had no choice but to reply with:

5:07 PM Fri, Nov 6

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You got access 2 cash? EK arrested

Her reply told me that the start of my story was misunderstood.

5:12 PM Fri, Nov 6

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Yeah, like I’d bail him outta that one. What’d he do THIS time?

Since Rhonda also knows Duane, she naturally assumed he had done something to antagonize The Evil Redhead, as he so often does, and that he was the one wearing handcuffs. After all, E K does have the “sexy dominatrix cop” costume from Halloweens past, and she’s not afraid to use it. I hastened to straighten out that particular point, lest the story forming in my head go unused, which would have been a crying shame…

5:14 PM Fri, Nov 6

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No hon kat in shawnee cty jail

5:15 PM Fri, Nov 6

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Ah. What’d SHE do?

At this point, even with it being a text message, I could sense that Rhonda was merely playing along, fully expecting my reply to be a punch line. However, my brain had been atrophying due to watching asphalt slip by the window for over 4 plus hours. It needed a bit of exercise and the story treadmill was already running. I couldn’t stop now… I mean, after all, it was a moral imperative that I see it through to a satisfactory conclusion.

As my mind raced, I also remembered something important – Whenever texting I tend to be meticulous about forming coherent sentences with full words. I’m just not the type to do text speak, unless I’m in a big hurry. It was obvious to my runaway gray matter that in order to be convincing, now would be one of those frantic times and I needed to start texting like a twenty-something.

5:18 PM Fri, Nov 6

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Argued w cop wtg 4 call frm atty

That prompted a query which told me I was on the right track…

5:21 PM Fri, Nov 6

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I’m assuming you’re yanking my chain, as you are apt to do…

As I suspected, Rhonda wasn’t going to go down without a fight. Not a problem. I was expecting as much. Besides, what fun would this be unless there was a bit of a challenge?

5:22 PM Fri, Nov 6

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I wish

My reply kept things rolling…

5:24 PM Fri, Nov 6

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I’ll need more convincing before I haul ass off this couch….

Now it was time to pull out some stops. We did a frantic search for a pair of handcuffs so that we could stage a mock arrest out on the street in front of Duane’s house that I could capture with my cell phone camera, then picture message to Rhonda. Unfortunately, E K had left her cuffs at home. Besides, we didn’t have a cop car or cop on hand to enhance the photo. I was going to have to paint the picture with words, and since that’s… yeah… what I do… I decided to become suitably distracted and leverage Rhonda’s imagination against her.

5:26 PM Fri, Nov 6

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Cant talk atty

I set it up…

8 minutes later I kicked the chair out from underneath the noose…

5:34 PM Fri, Nov 6

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F*ck! Hlding her ovr 4 bail hrng mndy

A minute after that, my phone dinged. Even the mechanical sound and jittery vibration of the electronic device came across as concerned and frantic. I read the screen, and announced to the audience sitting about the living room that the hook was set, the catch reeled in, and it was time for the reveal, because Rhonda had sent…

5:35 PM Fri, Nov 6

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We can get about a grand, probably…let me know.

Now, I need to point out something that is very important to this entire endeavor. Had this been executed in a different fashion, with me being the one behind the bars, I would have never been able to pull it off. You see, I started out being the cool writer guy and friend, but before long the redhead had taken my place. Yes. For some reason, Rhonda and Dave worship the ground she walks on. What this irresistible power she has over folks happens to be, I have no idea. My best guess is that it’s the red hair. In any event, at this point they were actually willing to scrape together cash and beat feet to wherever we were in order to rescue the redhead from the evil clutches of the local constabulary. Had the tables been turned, I’m betting it would have been more like, “You’re in jail? HA! Sucks to be you…”

Okay, just kidding. But not about the part where they literally worship the redhead, because they do and that’s what helped make the story work. While they wouldn’t have really just blown me off as far as being in jail, the joke would never have progresses beyond “Yeah, right, not buying it” had E K or Duane ostensibly been texting them that I was the “arrestee”.

At this juncture I made a voice call – something I would have done to begin with had this been real, not to mention that I would have been calling my attorney not my non-attorney friends. After all, this is definitely not something one handles via text message and we simply do not hit up friends for money over anything, period. It’s not how E K and I work.

Either way, after a single ring I connected with a somewhat frantic Rhonda. After weaving a bit more of the tale about how we’d been pulled over, E K had argued with the cop, then gone ballistic and started slapping him around which resulted in her arrest, I paused for effect.

I allowed her stunned silence to hang in the air for a moment or two, then let her off the hook, because even though Duane wanted to get back on Facebook and see how much farther we could take the prank, I’m nowhere near as Evil as EKay, and wasn’t willing to torture Rhonda any more than I already had. Especially since her husband, Dave, was in the background having a nervous breakdown while putting everything they own up for sale on Craigslist in order to raise bail money while simultaneously plotting a prison break. After all, this was only a joke and it was time for it to end before it got out of hand.

Besides, like I said, for some odd reason these two absolutely worship The Evil Redhead and we didn’t want them skulking about in the darkness trying to break her out of a jail she wasn’t even in…

And so, Rhonda called me a few choice names. We shared a good laugh. She made some threats that I am reasonably certain she learned from EKay, called me some more unrepeatable names (unrepeatable because I’m not even sure what some of them mean), and then we shared some more laughs…

A few minutes later while we were still waiting for the wedding hour to arrive, I felt compelled to warn Rhonda of impending bloggage…

5:45 PM Fri, Nov 6

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You know this is blog material

5:50 PM Fri, Nov 6

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Yeah

5:52 PM Fri, Nov 6

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Srsly 😀

5:53 PM Fri, Nov 6

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Poopie head….

While normally this would be the end, Rhonda decided to fire a parting shot…

5:56 PM Fri, Nov 6

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Plotting your demise as we speak….

But, I was ready for that one…

5:59 PM Fri, Nov 6

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You don’t scare me I’m married to EK 😉

There was only one response Rhonda could make to that trump card…

6:05 PM Fri, Nov 6

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Pbbbbbbbbbbb!

:-p’.

I suspect Rhonda and Dave will plot something good. These are some wayyyy smart cookies we’re talking about here. And, I’m certain it’ll be funny for all involved. Of course, if they get E K in on it, I might end up with a few size 7 stiletto heeled pump shaped bruises up and down my body, but what’s new about that? Like I told Rhonda, I’m married to E K – that’s par for the course.

Still, my friends should bear in mind something ultimately important about the whole making up stories thing:

It’s what I do…

More to come…

Murv

PS. BTW, if you aren’t already watching Castle, you should be.

No, I’m not talking about baseball, I’m talking about steak. But, we’ll get to that in a minute. First, let’s chase a different chicken…

A segment of my life I occasionally mention, but never have spoken about overmuch is that I used to shoot competition archery. I was never a big fan of baseball, football, basketball, or any of the other balls out there, although I did – and still do – thoroughly enjoy Hockey. Therefore, I wasn’t one of those sons who would sit and watch a game on the tube with ol’ Dad, or compare stats, or wonder about the significance of Joe Quarterback’s knee injury where it related to the rest of the team.

Just not my thing…

However, while my father was a sports fan, he wasn’t exactly a rabid sports fan, therefore he sought a middle ground where the two of us could relate and do father/ son stuff together. So, back in the early 70’s, he joined the Archery Club at McDonnell Douglas, where he worked. I quickly became interested in the sport, as I suspect he had hoped, and soon joined with him. From early on through the mid-late 70’s, Dad and I shot on indoor league teams as well as in outdoor bowhunting tournaments. While we weren’t “Robin Hoods” by any stretch of the imagination, we were both fairly respectable shooters, bringing home several trophies and awards during that span of time.

But, as usual, Archery isn’t what this particular blog entry is about. It is, however, a bit of a trailhead for where we are really wanting to go, which is as mentioned earlier, food. It is also about yet another of E Kay’s favorite dishes from my kitchen.

Still, we aren’t quite done with bows and arrows just yet…

You see, I’ve made no secret of the fact that I am from the South. (Don’t worry, the subject change whiplash will wear off, trust me)… And, in the South, we do things a bit differently than folks (that being, “Yankees”) do in the North. This most definitely extends to food in almost every sense.

Back to the curved wood with string and pointy sticks with feathers… During the period of time when Dad and I were at the height of our shooting, we had occasion to be on a team at a National Bowhunting Tournament held in Indiana. It was held on an old strip mine site, and we also manned a booth for an association called Bowhunters Who Care – this is actually where I met Ted Nugent, but that’s yet another story. The point being that we camped on the site for three days while shooting in the tournament, and there was a chow house where we were able to get hot meals since this took place during a time of year when the weather was a bit chilly in the early mornings and late evenings.

The menu was posted outside each day, and one frosty, see-your-breath-morning it made note that supper that evening was to be Swiss Steak. Well, as it happens I love Swiss Steak and I looked forward to that meal the whole day while we were traipsing through the woods, launching arrows at 3d foam targets from precarious perches on tree stands and such. My mind was so occupied with the thought of a plate of Swiss Steak, in fact, that on an 80 yard shot, I nailed a life size target of a black bear right in the kneecap because my mouth was watering and I was drooling all over my kisser button (an aiming aid on bowstrings).

So, imagine my utter shock, surprise, and overall disappointment when that evening my Chinette Oval contained a slab of tasteless inedible gristle smothered in a brownish, and equally tasteless gravy. This was not the Swiss Steak I had been eating for my decade and a half of life on this planet… It was… well… crap.

And so, dear readers, this blog is about Swiss Steak. A commoners low budget meal that warms the heart as well as the stomach, and has become a standing request from E K for her birthday meal every year. Much like the Chili E Kay’s Way of a previous blog entry, when I serve this I definitely don’t get beat by the evil redhead. In fact, this one is so far up on her hit parade that after dinner she rolls around on the sofa with a ball of yarn and purrs so loudly that the windows rattle. It’s kinda cute, actually, but don’t tell her I said that. She hates being called “cute”…

So, anyway, before getting into the recipe proper, let’s have a look at why what those folks in Indiana slopped onto my plate thirty-odd years ago differs so much from the Swiss Steak for which the E K will turn momentarily kittenish.

Swiss Steak, in and of itself, is not actually a particular cut of meat – although you will sometimes actually find Chuck Arm Steaks or Boneless Shoulder Steaks labeled “Swiss Steak”. The name of the dish also has nothing at all to do with neutral timepiece making countries or cheese with holes in it. It actually refers to “Swissing,” which is a process in which fabrics were flattened between rollers. I know, I know, what does rolling fabric have to do with cooking steak? Well, I’ll tell you – “Swissing” a steak is the process of tenderizing it between hammer rollers, thereby creating what we most often see in the supermarket meat section billed as “cubed steak”.

While cubed steak is a perfectly acceptable choice for making Swiss Steak, most cooks (those I know, at least) will choose the aforementioned Chuck Arm, Boneless Shoulder, or in the majority of cases, Round Steak. Then, to start off the process they will either ask the butcher to run their selection through the cuber, or will take it home and beat the living crap out of it with a tenderizing mallet. Personally, I opt for method number 2 myself, because all I have to do is lay out the steak, sprinkle on a bit of seasoning, then hand the mallet to the Evil Redhead and allow her to take out her frustrations on something besides me. (Oh, and let’s not get into any meat beating jokes you dirty minded little monkeys… Be honest, you know you thought about it… It crossed my mind, so it had to have crossed yours…)

Round steak is commonly used for a couple of simple reasons – it is very easy to find and it’s comparatively cheap, depending on the particular cut, as round steak generally has 4 different versions – Top, Tip, Eye, and Bottom. In any event, whether you choose round, chuck, or shoulder steaks, the commonality is this – these particular cuts are less marbled, and while still full of wonderful beefy goodness in the flavor department, the connective tissues tend to be tougher, hence the need for Swissing.

So, we now know why the pounded gristle in brown gravy served to me in Indiana was called Swiss steak – it was steak that had been Swissed. But, as I lamented before, it was not the Swiss Steak of the South, and dare I say, of many of the tables throughout other parts of the country as well. You see, for it to truly be what the culinary aware are likely to call Swiss Steak, there is another piece to the recipe puzzle – that being braising – that is, first sear it on high heat, then cook it to death in a liquid in order to further break down those connective tissues and render the meat fork tender. Yes, you should be able to eat Swiss Steak without even imagining the use of a knife, much less actually bringing one to the table. And, something most cooks and every Southerner knows is that adding an acidic element to the braising liquid will help accomplish this task.

What am I talking about here? Tomatoes, of course. The simple fact of the matter is that no self respecting Southerner would serve something and call it Swiss Steak unless it was meat smothered in tomatoes and onions. And so, while recipes vary, as most generally do, real Swiss Steak is rich with both beefy and tomatoey goodness. Plain and simple. ‘Nuff said.

Now, on we go with my personal version of Swiss Steak, good enough to make an Evil Kat be a little less evil for an evening.

REAL Swiss Steak

(Serves 4 to 6)

You will need: Cooking tongs, a LARGE skillet with lid, sharp knives, and a meat tenderizing mallet

Ingredients:

2 Lbs Beef Round Steak, Trimmed (I prefer Bottom Round, but Top Round will work)
2 Large Yellow Onions, Chopped
3-4 Cloves Garlic, Minced
2 Tbsp Tomato Paste
2 Cans Diced Tomatoes (14.5 oz each)
1 tsp Oregano
1 tsp Thyme
1 tsp Rosemary
1 tsp Ground Celery Seed
Worcestershire sauce
1 to 2 Cups Beef or Vegetable Stock
Coarse/Kosher Salt
Fresh Ground Black Pepper
Whole Wheat Flour
Bacon Grease (Around 1/3 cup – Vegetable Oil will work, but it’s just not the same)

Cooking Directions:

Preheat the oven to 325 degrees F.

Chop onions, set aside.

Cut the trimmed steak into hand sized portions, slicing with the grain. Season both sides with salt and pepper to taste, then pummel it within an inch of its life with a meat tenderizing mallet. Sometimes I will use a papaya based meat tenderizer powder as well, but use this sparingly. Place 1/2 cup whole wheat flour into a paper or zip top bag. Add meat, 2 to 3 pieces at a time, seal and shake. Repeat until all of the meat has been dredged in the flour.

Add bacon grease (or vegetable oil if you must) to cover bottom of large skillet. Over medium-high heat, sear floured steak pieces in batches until lightly browned. Remove to plate. Increase heat and add beef/vegetable stock to skillet and deglaze. Reduce heat, add tomato paste, oregano, thyme, rosemary, celery seed, garlic, and Worcestershire. Stir until tomato paste is dissolved and spices are fully incorporated. Begin layering steak pieces in skillet, alternating with chopped onions. Cover with both cans of tomatoes. Bring to a simmer for 10 -15 minutes, then cover and place skillet in oven for 1 to 1 1/2 hours.

Allow to rest before serving. Meat should be fork tender and falling apart.

Serve with fresh, lumpy mashed potatoes or steamed rice. Buttered peas or green beans make the perfect compliment to round out the meal.

Variations:

If I was making this dish solely for myself, I would also add a chopped bell pepper to the ingredient list, however E K and bell peppers don’t get along. It has something to do with a shish kebab, a riding crop, a bottle of Ouzo, a seedy motel room in New Jersey, and a restraining order. E K staunchly refuses to talk about it, suffice it to say, she is not allowed within 100 yards of any bell pepper, regardless of variety. Therefore, whenever I prepare Swiss Steak here at home I am not allowed to add bell peppers.

I have been known to add chopped celery to the pan if I have it on hand, but I don’t go out of my way to obtain it in order to fix Swiss Steak. That’s what the ground celery seed is for.

And there you have it…

More to come…

Murv