Pan Seared NY Strip with Caramelized Onion Hash

Caramelized onions will make shoe leather taste good. Imagine what they will do for potatoes and zucchini!

2 NY Strip steaks

1 purple Bermuda onion, sliced
1 Tbsp butter plus 1 Tbsp olive oil
2 Tbsp chopped walnuts
2 Tbsp balsamic vinegar

1 large zucchini, cut into half moons
2 Yukon gold potatoes, sliced into half moons
dash red pepper flakes, to taste
1 tsp fresh oregano leaves, minced
2 Tbsp olive oil

Preheat oven to 400F. Start caramelizing the onions - it will take at least 20 minutes. Place onions in a skillet with the butter and the oil. Cook over medium-low heat, stirring often, allowing them to darken and caramelize slowly, without burning.

After 15 minutes, add the walnuts and cook a minute or two.

Add the balsamic vinegar.

Allow it to cook down to a syrupy consistency.

Meanwhile, mix together the zucchini, potato, red pepper, oregano and oil in a large bowl. Salt and pepper to taste.

Spread potato mixture in an even single layer on a baking sheet. Roast for about 15-20 minutes, turning once, until nicely browned.

While the veggies are cooking, heat another skillet to high with a dash canola oil. Carefully place in the steaks and sear the steaks until golden brown on the outside, but still medium rare on the inside. Timing will depend on the thickness. For a 3/4-inch steak, it should be about 3-5 minutes per side.

Allow steaks to rest on a cutting board for 5 minutes. Gently fold together potato mixture with the onion mixture. Slice steak on a bias and serve with the hash, topping the steak with a dash of the pan drippings.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog