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By Marty Lange

 

While having lunch at the popular comfort-food restaurant Threadgill’s last year during the Austin City Limits Music Festival, I met a group of 50- and 60-something Canadians who had come all the way to Austin for the event.

 

Not only were they attending the festival, but they were also going to various Austin clubs to see as many Texas acts as they could. They shared their joy of interacting with fans, musicians, music-industry people, other festival participants, and the community at large. I marveled at their passion for the music of such Texas artists as Willie Nelson, ZZ Top, Joe Ely, Asleep at the Wheel, Robert Earl Keen, Spoon, Kelly Willis, Old 97’s, Marcia Ball, Ruthie Foster, Charlie Robison, Steve Earle, Miranda Lambert, Pat Green, Reckless Kelly, Doyle Bramhall II, Dale Watson, Grupo Fantasma, Beto y los Fairlanes, Jimmie Dale Gilmore, Lyle Lovett, ad infinitum. This encounter made abundantly clear the appeal and extensive reach of both Austin and Texas music.

 

Festival curmudgeons may claim that the heat, crowds, parking, traffic, and accommodations can be problematic. But the thrill of experiencing so many diverse artists in a communal setting clearly trumps any hardships. More than 100 acts will perform this year. Join the fun September 26-28 in Austin's Zilker Park. 

 

For more information visit Austin’s Zilker Park or call 888/512-SHOW.

Published in For the Road (Archive)
According to owner-proprietor Eddie Wilson, the secret to Threadgill’s acclaimed CFS is its wet-dry-wet method of preparation. (It seals in the juices.) Eddie uses this same basic recipe (adapted from a recipe in The Threadgill’s Cookbook) for frying chicken or center-cut, boneless pork chops.

2 eggs
6 c. milk (room temperature), divided
3 c. flour
2 1/2 tsp. Meat Seasoning (see recipe below)
2 c. canola oil
8 (6-oz.) tenderized beef cutlets (room temperature)
1/3-1/2c. flour
1 tsp. salt
1/2 tsp. black pepper
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce, or to taste
Cherry tomatoes (optional)
Savoy cabbage (optional)
Parsley (optional)

Whisk eggs and 2 c. of milk together in a bowl, and set aside. Combine 3 c. of flour and meat seasoning in another bowl, and set aside. Heat oil in a 14-inch cast-iron skillet over medium heat (or heat oil to 375° in an electric skillet). The oil should pop loudly when a drop of egg mixture is dropped in.

Dip each cutlet in egg mixture; dredge in flour mixture, shaking off excess; and dip again in egg mixture. Gently place cutlets in hot oil. (As you transfer cutlets from egg mixture to skillet, hold a plate under them to catch drips.) Cook 3-5 minutes, until breading is set and golden brown. (There will be regular "explosions" of oil as cutlets cook.) Gently turn cutlets with a long-handled meat fork or long, metal tongs. Cook another 3 minutes.

Carefully remove cutlets from skillet; drain well, reserving cracklings and 1/3-1/2 c. oil in skillet for gravy. Heat reserved oil over medium heat, and sprinkle 1/3-1/2 c. of flour over hot oil. Whisk until mixture becomes a bubbly, golden paste. Whisking as you pour, slowly add remaining 4 c. of milk, and whisk mixture continuously until it is smooth and thick enough to coat a spoon. Add salt, pepper, Worcestershire sauce, and Tabasco sauce, and whisk until smooth. Top steaks with gravy. For extra color, garnish with cherry tomatoes, Savoy cabbage, and parsley. Yield: 8 servings.

Published in Recipes: Entrees
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