The Grass isn't actually greener on the other side, it just your current perspective. Bare with me for a moment as I explain. As you loftily peer out on the rolling hills across the way, it's impossible to see the divots and craters that lay in wait; all you see is the magnificent green hue that beckons your "come hither" yearnings. As you disappointingly look down at your own lawn, trust that the person in the rolling hills is looking at your green hues with just as much envy.
On The Menu Today: NY Strip & Twice Cooked Potatoes
As the recipes on my blog will prove, I am a lover of many styles of cooking and types of cuisine. I have floated from fancy to down home to out right whimsical dishes, it all depends on how I feel, what I'm trying to relate and what I find around the house to cook. While I absolutely love all things fancy, I have an infatuation with my first love, steak & potatoes. It is my green grass, and while I flirt with other loves as I peer out my culinary window; it's the one thing that keeps me from straying for too long. I always want that old thing back.
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| Seared New York Strip |
Seared New York Strip
- New York Strip (10oz PP)
- Grape Seed Oil (1 Tbs)
- Butter (2 Tbs)
- Garlic (1 clove PP)
- Fresh Rosemary (1 stalk)
- Fresh Sage (1 stalk)
- Salt & Pepper (generously)
- Fresh Parsley (to garnish)
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| Steak & Potatoes |
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| Salted and crusting in the pan. |
Start off by allowing the steak to rest at room temperature for at least an hour in the kitchen, preferably uncovered. Once properly rested, pat the steak dry with a paper towel to assure that the steak is completely dry (this helps with the sear and allows for a good crust as seen above.), over season with salt, preheat an oven to 450 degrees and place steak into a heated, oiled skillet. Allow the steak to sit, undisturbed for 3-5 minutes to allow the proper sear and achieve the perfect crust. In the last minute, add a pat of butter and allow to cook for another 30 seconds before flipping, placing the herbs and garlic in and placing in an oven, salting the other side lightly. Cook for an additional 3-6 minutes (depending on your desired amount of doneness).
Allow to rest for 2 minutes before serving (resting keeps the meat juicy and flavorful).
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| Into the oven I go |
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| Twice Cooked Loaded Potatoes |
Twice Cooked Potatoes
- Baby Yukon Golds (10-15 each)
- Applewood Smoked Bacon (2-3 strips)
- Shallots (2 mediums)
- Fresh Sage (2 stalks)
- Fresh Rosemary (2 stalks)
- Fresh Tarragon (2 stalks)
- Green Onions (2 stalks)
- Garlic (2 cloves)
- Butter (3 Tbs)
- Olive Oil (1/4 cup)
- Aged Sharp Cheddar (2-4 oz)
- Salt & Pepper (TT)
- Parsley (garnish)
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| The line up |
Start off by boiling the potatoes until tender, drain and set aside for later use. Next dice the strips of bacon and slice the shallots and green onions and mince the garlic. Now in a heated pan cook the bacon until it starts to brown, next add the shallots and green onions cooking until wilted. Remove these contents and set aside for later use while receiving the bacon grease that is left behind. Next Add the potatoes to the pan and press down with your index and middle finger to smash (do this with the pan off of heat and cooled to avoid burning yourself) and place back on the stove top, heated medium to med-high add the oil and butter and salt, cook until crusted and brown (as seen below) with the herbs added to the pan (whole herbs). Next place the potatoes in a baking dish and add cheese, then place into the oven on broil to allow the cheese to melt. Once melted, add the bacon and onion mixture on top evenly and garnish with fresh chopped parsley.
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| Smashed & Cooking (Crusting with Herbs) |
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| Crispy Potatoes |
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| Cheese Melted |
