Friday 17 May
This was one of the inch-and-a-half-thick steaks Barbara winkled out of that nice butcher at Kroger's back in winter, and froze for this rainy day.
It went on the grill, with nothing but salt
and pepper, and was frequently flipped until it reached 120º, when it came off
to rest for an interminable five minutes.
For
the mash, we boiled some chopped yukon golds (with skin), along with a clove of
garlic. And here's a trick: when the
potatoes are done, drain the hot water into the (metal) bowl you'll be mashing
them in, and shake the potatoes in the hot pan to dry them. Then empty and dry the bowl, pour the dry
potatoes in, and mash away as usual.
This keeps the resultant mash hot, and helps melt and mix delicious things like
goat cheese, salt, and cream into it.
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