South Dakota Recipes

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South Dakota Grilled Steak

1/3 - cup black or mixed peppercorns

1 - teaspoon coriander seeds

2 - tablespoons coffee beans

1 - tablespoon cilantro

1 - teaspoon salt

4 - porterhouse steaks

1-1/2 - cups red wine

¼ - cup steak sauce

¼ - cup soy sauce

2 - cloves garlic, crushed

2 - teaspoon paprika

In a spice grinder or pepper mill, grind pepper, coriander seeds, and coffee beans. Add salt and cilantro. Compress spice mixture onto both sides of steaks, put into large plastic food bags or a glass-baking dish.

Combine wine, steak sauce, soy sauce, garlic and paprika; pour over beef. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinates. (Reserve about a 1/2 cup of the marinade for grilling.) Remove meat from marinade, pat dry with paper towels. Do not use liquid in actual marinade to brush on grilling meat.

Preheat grill to medium heat.

Cook steaks over medium coals to desired doneness, allowing 10 to 15 minutes per side for medium. Brush with marinade as they cook.

Let steaks stand a few minutes before slicing

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SOUTH DAKOTA WALLEYE

2 or more walleyed pike
½ c. corn meal
½ c. all-purpose flour
½ tsp. Salt
¼ tsp. Pepper
1 egg, beaten
2 tbsp. Milk
½ c. shortening

Cut walleye into serving size pieces.  Combine ingredients in bowl; combine egg and milk in separate bowl. Melt shortening in skillet over med. heat.  Dip fish pieces into egg mixture,then flour; fry in hot shortening until golden brown and inside of fish is opaque and  flakes when pierced with fork.
State of South Dakota

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Dakota Bread

  • 1 pkg. active dry yeast
  • 1/2 cup warm water (105F).
  • 2 tblsp. sunflower oil
  • 1 egg
  • 1/2 cup cottage cheese
  • 1/4 cup honey
  • 1 tsp. salt
  • 2 to 2 1/2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1/4 cup rye flour
  • 1/4 cup rolled oats
  • Cornmeal
  • 1 egg white

Sprinkle yeast in warm water. Stir to dissolve. In a large bowl, mix sunflower oil, egg, cottage cheese, honey, and salt. Add dissolved yeast and 2 cups bread flour, beating until flour is moistened. Gradually stir in whole wheat flour, wheat germ, rye flour, and oats, plus enough bread flour to make a soft dough.

On a floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl, cover loosely with oiled plastic wrap. Let rise in warm place until doubled in size, about 30 minutes. Punch down dough. Shape into one round loaf. Place in a greased glass pie pan sprinkled with cornmeal. Cover with oiled plastic wrap and let rise until doubled in size, about 1 hour.

Brush with egg white and sprinkle with wheat germ. Bake at 350F. for 30 minutes. If too dark, cover loosely with foil the last 10-15 minutes of baking. Remove from pie pan and cool on a wire rack. Yield: 1 loaf (2 lbs.)

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