Top ChefChallenge: Dale Talde Tweaks Chicken-Fried Steak
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Top Chef contestant Dale Talde perfected his recipe for chicken-fried steak as a student at the Culinary Institute of America in Hyde Park, NY. “I couldn’t believe I’d been enjoying such a poor version at my local diner,” says Talde, who has the terrific Asian-American spot Talde and a new tavern, Pork Slope, both in Brooklyn. “At culinary school, I learned that salt and a ton of black pepper are key.” He was thrilled to find top-round beef in his F&W market basket; he fried the steak and used the other ingredients—coffee, coconut milk, curry and ginger—to create an intense, Asian-style gravy.
Groceries: The F&W Market Basket
Top-round beef
Photo © Getty.
Ginger
Photo © Stephanie Foley.
Coconut milk
Photo © Antonis Achilleos.
Curry powder
Photo © Antonis Achilleos.
Coffee
Photo © Antonis Achilleos.
From the Pantry
Egg, milk, all-purpose flour, salt and pepper, vegetable oil, onion, garlic, sugar