The butter -soaked steak, only Iowa could dream

If a state can require butter as a symbol, then Iowa, the butter of the butter cow. For the sake of light, the Iowans did not invent the butter cow, but it must be made famous. Visitors to the state fair will stand up every summer to see it with temperature -driven butter, Elvis and American GothicOr

Meanwhile, in des Moines restaurants, the butter is based on a local tradition that is not very well known-Steak de Burgo, cutting beef, Italian-isgaste and HERB sauce puddles.

No final recipe for iowa steak de burgo (pronounced the duh-Mess-You). In fact, no one seems to know what the “de burgo” part, which has been written as “de burgo”, “Deburgo”, “Deburgo”, “Deburgo” and “De'burgo” over the years, people from where they come from. There are theories that are most striking, involving the Catalonic community of the Spanish Civil War and Des Moines, but that's it.

Johnny Campiano, Johnny and Kay's, one of the two people approved by the vessel pioneer, allegedly “discovered” in New Orleans during World War II. The other pioneer fans, Vic Talerico, Vic Taller-ho, say he was on the pre-war Iowa menu. The vintage newspaper clips and ads are Italian, Italian-American and and ads GreekOr

As with so many great American traditions, this can be true.

Today, many years after Johnny, Kay and Vic Tally-Ho closed, but Burgo is des Moines in other institutions, including Latin King, Chicago Speakeasy and Simon's. Steak is usually the bowel. The sauce arrives in two varieties: with and without cream.

Both sauces add the character to a gentle cut, with a mild taste and lower intramuscular fat. The original, the original, is like a Heartland Chimichurri, with herbs (often dried) and garlic, which is suspended in a mixture of butter and drops. With cream, sauce becomes sauce and extra rich. Either way, the garlic must be confident enough to taste it the next morning.

For me, the cream that is enhanced by the cream attributed to chef Bob Bianchi, from Johnny's Vets Club (also closed), takes a good thing too far. To develop the ideal recipe, I started at the Food Foundation, with the recipe of Johnny and Kay's Better homes and gardens ” “Famous food on famous places” in 1964.

Compiano melted butter (or margarine) was added in a frying pan with high heat, minced garlic and basil (presumably dried) and cooked slices in the “spicy butter”. When I tried to do it at home, I had problems. Not surprisingly, the garlic and butter burned before the steak is ready. In addition, the sauce was in the plane of the acidity of the white wine or without the oregano earthly, confident taste, all of which were a general modern supplement.

For better results, Steak was covered with a higher smoke point before adding butter, garlic and herbs. I added a brief cooling fracture between the destruction of steak and the construction of the sauce, which threw the frying temperature enough to prevent instant tanning or burning. Then I brought back the wine and oregano to the equation.

Dried herbs continue to stand in the Standard a Des Moines Steakhouse, and I started there. At the same time, it cannot overcome the freshness of the sauce to balance the sauce. (If you want to try drying, you can use about one third of the amount and add them with minced garlic.) With too complicated bending, the food is almost a ratio of fresh basil, oregano and garlic with melted butter, on top, which is crowned with a fillet, With hips or hips, if the beef is basil, sweet annic, it's sweet.

Like the classic Johnny and Kay recipe, mine will only come together in a few minutes, with minimal effort. This is a restaurant-quality meal that is easy to prepare on a weekday at home, even if there is no fillet mignon in the fridge. Think of “de burgo” as an adaptive adjective. Des Moines restaurants, chicken, shrimp and salmon are served. Just don't whip the garlic or butter.

Cooking method
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