Desserts

S’mores Ice Cream Pop

May 8, 2017

 So, this is spiced ice cream, mixed with chocolate chips, dipped in fluffy marshmallow, and toasted to utter perfection… I’m calling it a “S’more Ice Cream Pop” to keep it simple. I have to thank Dominique Ansel for the inspiration behind this recipe since he has an item on his bakery menu that’s very similar to this one and probably much better, although I kind of like the more rustic look of mine for different occasions. Anyways, hopefully you all enjoyed and if you end up making some of these, PLEASE SHARE the pics in your socials and tag me so I can check them out! ENJOY!

Start making the spiced ice cream by adding 2 cups of heavy cream to a mixing bowl…

…along with 1 tsp of ground cinnamon…

…1 tsp of ground nutmeg…

…1/3 cup of brown sugar…

…and 1/2 tsp of salt.

Mix well.

Transfer the sweet spiced cream to an ice cream machine and churn according to device instructions.

When ready, remove the ice cream from the mixer.

Add in 1/4 cup of chopped dark chocolate.

Fold in the chocolate well and transfer to the freezer ice cream to set up for at least 1 hour.

Once the ice cream is done setting up, use a small ice cream scooper to scoop out small balls of ice cream.

Transfer the ice cream scoops to a metal pan than has been chilled in the freezer for at least an hour. Repeat until all of the ice cream is has been utilized.

Transfer the tray to the freezer to continue setting up for at least an hour.  About 20-30minutes into setting up, be sure to skewer them before the ice cream gets too hard.

While those set, begin making the marshmallow coating. In a small sauce pan add 1/4 cup of water…

…1 cup of granulated sugar…

…and 1/4 cup of corn syrup. Bring to a boil, or about 240°F.

In a separate bowl add 1 envelop of gelatin powder and 5 tbsp of water.

Give this a good mix and allow to sit for 2-3 minutes while the heated mixture reaches proper temperature.


Once it has and the gelatin has set up, transfer both to an electric mixer—first by adding in all of the gelatin.

Then by slowly pouring in the heated mixture while the electric mixer is on low speed.

Halfway through pouring, turn the mixer to medium speed and then pour in the remainder.

Turn the mixer on high and let it whip up for about 3 minutes, or until it becomes 5-6x its original volume. 

With the marshmallow dip ready to go, begin dipping and twisting the ice cream pops in the goo.

Use a foam base (or whatever you have handy) to keep the ice cream pops upright as you repeat the process.

When they are all coated, transfer them to the freezer for an additional 30 minutes to set up. Once set, they’re ready to toast!

Carefully scorch the outside of the pops with a kitchen torch and ENJOY!

S’mores Ice Cream Pop

S’mores Ice Cream Pop

Ingredients

    Spiced Ice Cream:
  • 2 cups heavy cream
  • 1/3 cup brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup chopped dark chocolate
  • Marshmallow:
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup corn syrup
  • 1 tsp vanilla extract (optional)
  • Gelatin:
  • 1 envelop gelatin powder
  • 5 tbsp water

Instructions

  1. Start making the spiced ice cream by adding 2 cups of heavy cream to a mixing bowl along with 1 tsp of ground cinnamon, 1 tsp of ground nutmeg, 1/3 cup of brown sugar, and 1/2 tsp of salt. Mix well.
  2. Transfer the sweet spiced cream to an ice cream machine and churn according to device instructions. When ready, remove the ice cream from the mixer and add in 1/4 cup of chopped dark chocolate. Fold in the chocolate well and transfer to the freezer ice cream to set up for at least 1 hour.
  3. Once the ice cream is done setting up, use a small ice cream scooper to scoop out small balls of ice cream. Transfer the ice cream scoops to a metal pan than has been chilled in the freezer for at least an hour. Repeat until all of the ice cream has been utilized. Transfer the tray to the freezer to continue setting up for at least an hour. About 20-30minutes into setting up, be sure to skewer them before the ice cream gets too hard.
  4. While those set, begin making the marshmallow coating. In a small sauce pan add 1/4 cup of water, 1 cup of granulated sugar, and 1/4 cup of corn syrup. Bring to a boil, or about 240°F. In a separate bowl add 1 envelop of gelatin powder and 5 tbsp of water. Give this a good mix and allow to sit for 2-3 minutes while the heated mixture reaches proper temperature. Once it has and the gelatin has set up, transfer both to an electric mixer—first by adding in all of the gelatin and then by slowly pouring in the heated mixture while the electric mixer is on low speed. Halfway through pouring, turn the mixer to medium speed and then pour in the remainder. Turn the mixer on high and let it whip up for about 3 minutes, or until it becomes 5-6x its original volume.
  5. With the marshmallow dip ready to go, begin dipping and twisting the ice cream pops in the goo. Use a foam base (or whatever you have handy) to keep the ice cream pops upright as you repeat the process. Once they are all coated, transfer them to the freezer for an additional 30 minutes to set up.
  6. Once set, they’re ready to toast! Carefully scorch the outside of the pops with a kitchen torch and ENJOY!
http://www.byrontalbott.com/smores-ice-cream-pop/

| Left: KitchenAid Mixer | Middle: Mixing Bowl Set | Right: KitchenAid Ice Cream Attachment |

Breakfast

Breakfast Quesadillas

April 19, 2017

This is definitely a recipe that I should have been making my whole entire life, but sometimes the simplest things are right in front of you and it just takes a different angle of staring at it to realize. Making tortillas from scratch is a MAJOR bonus if you end up trying to whip up a few quesadillas, but is totally not necessary, just preferred. Let’s dive in!

Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat.

I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.

Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour.

Mix for 4-5 minutes on low to medium speed.

More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough).

Continuing mixing for another 4-5 minutes.

Remove the dough from the mixer and let it rest for 30 minutes.

Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour.

Begin rolling it out until the dough is paper thin. The thinner the better.

Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat.

Cook for about 30 seconds, or until it begins to bubble.

Flip and cook for and additional 20 seconds before removing from heat.

Store your tortillas in an air tight container so they stay warm and moist.

Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.

In a sauce pan on medium heat add 1/4 cup of milk…

…3 eggs, and a pinch of salt.

Begin to scramble the eggs to your liking.

Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet.

Top with shredded sharp cheddar…

…sliced serrano peppers…

…sliced red onion…

…hot scrambled eggs…

…crispy chorizo…

…and a few sprigs of cilantro.

Top with some more cheddar…

…and cap it off with another fresh tortilla.

Let it heat for a minute or so to give the cheese a chance to melt and then give it a good flip so the other side can heat up for a minute too.

Once the cheese is fully melted, remove it from the heat.

To serve simply halve or quarter it, and ENJOY!

Breakfast Quesadillas

Breakfast Quesadillas

Ingredients

    Tortillas:
  • 1/2 cup all purpose flour
  • 1/2 cup bread flour
  • 1/4 cup lard or chilled bacon fat
  • 1/4 cup water (adjust as needed)
  • 1 tbsp salt
  • Chorizo:
  • chorizo
  • sharp cheddar cheese
  • serrano pepper
  • red onion
  • cilantro sprigs
  • Scrambled Eggs:
  • 3 eggs
  • 1/4 cup milk
  • salt to taste

Instructions

  1. Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat. I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.
  2. Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour. Mix for 4-5 minutes on low to medium speed. More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough). Continuing mixing for another 4-5 minutes. Remove the dough from the mixer and let it rest for 30 minutes.
  3. Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour. Begin rolling it out until the dough is paper thin. The thinner the better. Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat. Cook for about 30 seconds, or until it begins to bubble. Flip and cook for and additional 20 seconds before removing from heat. Store your tortillas in an air tight container so they stay warm and moist.
  4. Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.
  5. In a sauce pan on medium heat add 1/4 cup of milk, 3 eggs, and a pinch of salt. Begin to scramble the eggs to your liking.
  6. Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet. Top with shredded sharp cheddar, sliced serrano peppers, sliced red onion, hot scrambled eggs, crispy chorizo, and a few sprigs of cilantro. Top with some more cheddar and cap it off with another fresh tortilla. Let it heat for a minute or so to give the cheese a chance to melt…then give it a good flip. Once the cheese is fully melted, remove it from the heat, halve or quarter it, and ENJOY!
http://www.byrontalbott.com/breakfast-quesadillas/

| Top Left: Maple Cutting Board | Top Middle: All-Clad Strainer | Top Right: Steel Mixing Bowl Set |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: KitchenAid Mixer | Bottom Right: Iron Pan |

Main Course

Steak and Potatoes #2

April 15, 2017

The best American cuisine has to offer…a 10 oz striploin seared and basted with butter and aromatics, crispy fried potato stacks salted to perfection, sweet and sour bacon gastrique, and creamy horseradish. Did I miss anything? So GOOD.

Dice up 5-6 slices of thick cut bacon into small bites.


Transfer the bacon to a small pan on medium heat and render for 5-6 minutes, or until it begins to crisp up and turn a dark golden brown.

Once the bacon is done cooking, transfer it to a paper towel to drain excess grease.

Drain the excess grease from the pan (no need to clean out), return to low heat, and add 1 cup of balsamic vinegar to reduce for 10 minutes.

While that reduces finely chop 1/2 of a red onion…

…and 2 stalks  of celery. Set aside.

Square off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces.

Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape.

Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.

Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

Transfer to a paper towel to drain.

Sprinkle with a little sea salt and set aside.

Generously season a large (10 oz. is perfect) strip steak on both sides with salt and pepper.

Transfer to a frying pan on high heat and sear all sides for 30-45 seconds.

Add 1 tbsp of butter, 1 sprig of rosemary and thyme, and 1 garlic clove.

Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter.

Remove from the pan and let rest for 7-10 minutes be slicing.

Right before serving the steak, add 2 tbsp of brown sugar to the balsamic reduction and continue to reduce for a 1-2 minutes.

Add the crispy bacon and diced veggies.

Give this a good mix and remove from heat.

Begin plating with a smear of the horseradish sauce…

…followed by the crispy potatoes…

…the thick cut NY strip…

…a few spoonfuls of the bacon gastrique…

…finely chopped chives…

…a pinch of malden salt…

…fresh cracked pepper, and ENJOY!

Steak and Potatoes #2

Ingredients

    Crispy Potatoes:
  • 1 russet potato
  • canola oil for frying
  • Strip Steak:
  • 1 10oz NY strip
  • 3 tbsp butter
  • 1 garlic clove
  • 1 bunch of thyme
  • Horsey Sauce:
  • 1/2 cup sour cream
  • 1 tbsp prepared horseradish
  • salt and pepper to taste

Instructions

  1. Dice up 5-6 slices of thick cut bacon into small bites. Transfer the bacon to a small pan on medium heat and render for 5-6 minutes, or until it begins to crisp up and turn a dark golden brown. Once the bacon is done cooking, transfer it to a paper towel to drain excess grease.
  2. Drain the excess grease from the pan (no need to clean out), return to low heat, and add 1 cup of balsamic vinegar to reduce for 10 minutes. While that reduces finely chop 1/2 of a red onion and 2 stalks of celery.
  3. Square off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure. Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout. Transfer to a paper towel to drain. Sprinkle with a little sea salt and set aside.
  4. Generously season a large (10 oz. is perfect) strip steak on both sides with salt and pepper. Transfer to a frying pan on high heat and sear all sides for 30-45 seconds before adding 1 tbsp of butter, 1 sprig of rosemary and thyme, and 1 garlic clove. Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter. Remove from the pan and let rest for 7-10 minutes be slicing.
  5. Right before serving the steak, add 2 tbsp of brown sugar to the balsamic reduction and continue to reduce for a 1-2 minutes before adding in the bacon and diced veggies. Remove from heat and begin plating.
  6. Start with a smear of the horseradish sauce, followed by the crispy potatoes, the thick cut NY strip, a few spoonfuls of the bacon gastrique, finely chopped chives, a pinch of malden salt, fresh cracked pepper, and ENJOY!
http://www.byrontalbott.com/steak-and-potatoes-2-2/

Screen Shot 2017-02-17 at 5.15.59 PM

| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |

Breakfast

Coconut Chia Fruit Plate

April 10, 2017

I’ve made many a fruit plate in my time and if you make enough of them, they tend to get very boring and repetitive…This one, not so much. The addition of coconut chia pudding give it a really fun texture and creamy coconut flavor that melds everything together quite nicely. Anyways, if you get a chance to grab some fruit worthy of making a plate out of, I highly recommend going this route or at least somewhere in the same ballpark. Enjoy!

Start by making the chia pudding, as it takes several  hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds…

…and 1 cup of coconut milk.

Give this a good mix….

…cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.

Begin to build a fruit plate with your favorite seasonable fruits.  I used two kiwis (skinned and thinly sliced)…

…1 blood orange (skinned and wedged)…

…and 1 navel orange (skinned and wedged).

Next de-stem and slice several strawberries before sprinkling them…

…and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.

Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate…

…and topping it with the sweetened strawberries…

…a few dollops of the creamy coconut chia pudding…

…sweetened blueberries…

…blood oranges…

…and naval orange wedges.

I used fresh passion fruit as a garnish…

…and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!

Coconut Chia Fruit Plate

Ingredients

    Coconut Chia Pudding:
  • 1 cup coconut milk
  • 1/2 cup chia seeds
  • Variety of Seasonal Fruit:
  • 2 Kiwis
  • 1 Blood Orange
  • 1 Valencia Orange
  • 1 Passion Fruit
  • 1/2 Cup Strawberries
  • 1/2 Cup Blueberries
  • Extras:
  • 1-2 tbsp Coconut Palm Sugar

Instructions

  1. Start by making the chia pudding, as it takes several hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds and 1 cup of coconut milk. Give this a good mix, cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.
  2. Begin to build a fruit plate with your favorite seasonable fruits. I used two kiwis (skinned and thinly sliced), 1 blood orange (skinned and wedged), and 1 navel orange (skinned and wedged). Next de-stem and slice several strawberries before sprinkling them and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.
  3. Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate and topping it with the sweetened strawberries, a few dollops of the creamy coconut chia pudding, sweetened blueberries, blood oranges, and naval orange wedges. I used fresh passion fruit as a garnish and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!
http://www.byrontalbott.com/coconut-chia-fruit-plate/

| Left: Cutting Board | Left-Middle: Glass Bowl Set | Right-Middle: Frother/Mixer | Right: Shun Kaji Knife |

Breakfast

Breakfast Tacos

March 29, 2017

YEESSS!! Breakfast tacos do exist and they’re really simple to make. Like super simple. I know these don’t have that tasty savory spicy sausage that we all love in a b-fast burrito, but I didn’t have any on hand and it turned out quite nicely without it. These can be eaten all day, whenever you’re in the mood, and usually with loads of your favorite salsa. If you do end up making a few of these for yourself, please share some photos with me via Instagram, Facebook, or twitter!

Add a splash of grape seed oil to blend of dark spices.

I used a dash of chili powder, cumin, dried garlic, onion powder, paprika, and dried coriander. Mix well.

Brush the spiced blend onto both sides of the corn tortillas…

…and put them on a taco rack.

Bake at 300°F for 20 minutes, or until super crispy. You could also fry them if desired.

Place three green chilis in an iron skillet on high heat.

Flip the chilis until each side has an even char.

Transfer to a bowl and cover in plastic wrap.

Let the chilis steam until the outer skin begins to loosen up. Set aside for later.

Dice 1 whole russet potato into small cubes.

Transfer to an iron skillet on high heat with a dash of grape seed oil.

Add 1 tsp of thyme, rosemary…

…salt and pepper to taste.

Give this a stir and let this cook for 15-20 minutes, or until the potatoes are brown and crispy on all sides. Remove from heat and set aside.

Begin making the pico de gallo by adding 1 large cored and dice tomato to a mixing bowl.

Then add 3 tbsp of diced red onion…

…1 tbsp of chopped jalapeño…

…2 tbsp of chopped cilantro…

…1 tbsp of lime juice…

…and salt to taste.

Give this a good mix and set aside.

Next simply scrabble up a few eggs with salt and pepper to taste.

Begin stuffing the spicy taco shells with the crispy potatoes…

…scrambled eggs…

…and a slice of the roasted green chilis.

Top with a generous helping of shredded sharp cheddar.

Return the oven and allow the cheese to get hot and melted.

Remove from the oven.

Top with the fresh pico de gallo, and ENJOY

Breakfast Tacos

Ingredients

  • 1/2 cup shredded sharp cheddar
  • 3 eggs
  • 3 green chiles
  • Crispy Potatoes:
  • 1 whole russet potato
  • 1 tsp picked thyme and rosemary
  • 1 tbsp grape seed oil
  • salt and pepper to taste
  • Pico:
  • 1 large tomato (diced)
  • 3 tbsp red onion
  • 1 tbsp chopped jalapeno
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • salt to taste

Instructions

  1. Add a splash of grape seed oil to blend of dark spices. I used a dash of chili powder, cumin, dried garlic, onion powder, paprika, and dried coriander. Brush the spiced blend onto both sides of the corn tortillas and put them on a taco rack. Bake at 300°F for 20 minutes, or until super crispy. You could also fry them if desired.
  2. Place three green chilis in an iron skillet on high heat. Flip the chilis until each side has an even char. Transfer to a bowl and cover in plastic wrap. Let the chilis steam until the outer skin begins to loosen up. Set aside for later.
  3. Dice 1 whole russet potato into small cubes. Transfer to an iron skillet on high heat with a dash of grape seed oil. Add 1 tsp of thyme, rosemary, salt and pepper to taste. Give this a stir and let this cook for 15-20 minutes, or until the potatoes are brown and crispy on all sides. Remove from heat and set aside.
  4. Begin making the pico de gallo by adding 1 large cored and dice tomato to a mixing bowl with 3 tbsp of diced red onion, 1 tbsp of chopped jalapeño, 2 tbsp of chopped cilantro, 1 tbsp of lime juice, and salt to taste. Give this a good mix and set aside.
  5. Next simply scrabble up a few eggs with salt and pepper to taste.
  6. Begin stuffing the spicy taco shells with the crispy potatoes, scrambled eggs, and a slice of the roasted green chilis. Top with a generous helping of shredded sharp cheddar. Return the oven and allow the cheese to get hot and melted.
  7. Remove from the oven, top with the fresh pico de gallo, and ENJOY!
http://www.byrontalbott.com/breakfast-tacos/

 

| Top Left: Baking Dish | Top Middle: Mixing Bowl Set | Top Right: Kitchen Tweezers |
| Bottom Left: Iron Skillet | Bottom Middle: Taco Rack | Bottom Right: Maple Cutting Board |

Main Course

Steak and Potatoes

February 18, 2017

BEWARE!! THE CRISPY POTATO STACK IN THIS RECIPE IS SUPER ADDICTING!!! If you’re a steak and potatoes person, this is the recipe FOR YOU. If you’re not, then it’s still for you because it can easily be prepared with fish, grilled veggies, or you can just have more potatoes…more crispy potatoes! I have been tweaking this dish for a few weeks now along with the crispy potatoes and it was finally time to film it. Hope you enjoy!

Screen Shot 2017-02-17 at 4.39.40 PM

Start by squaring off the edges of 1 large russet potato.

Screen Shot 2017-02-17 at 4.44.07 PM

Using a mandolin, or knife, carefully slice the potato into long slender pieces.  You want to achieve the thickness of a credit card or so.

Screen Shot 2017-02-17 at 4.44.47 PM

Stack the potato slices as evenly as possible…

Screen Shot 2017-02-17 at 4.45.06 PM

…and then trim the edges to make an even rectangular shape.

Screen Shot 2017-02-17 at 4.45.16 PM

Cut the rectangle in half.

Screen Shot 2017-02-17 at 4.45.44 PM

Press the slices firmly together, and shingle them into a stair-like structure.

Screen Shot 2017-02-17 at 4.46.21 PM

Transfer to a frying pan filled with canalo oil heated to 325°F.

Screen Shot 2017-02-17 at 4.47.35 PM

Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

Screen Shot 2017-02-17 at 4.47.55 PM

Transfer to a paper towel to drain.

Screen Shot 2017-02-17 at 4.49.33 PM
Sprinkle with a little sea salt and set aside.

Screen Shot 2017-02-17 at 4.50.18 PM

Season a large (10 oz. is perfect) strip steak on both sides with salt and pepper.

Screen Shot 2017-02-17 at 4.51.00 PM

Transfer to a frying pan on high heat and sear for about 4 minutes on both sides.

Screen Shot 2017-02-17 at 4.51.14 PM

After the first flip…

Screen Shot 2017-02-17 at 4.51.36 PM

…add 3 tbsp of butter…

Screen Shot 2017-02-17 at 4.51.51 PM

…1 bunch of thyme…

Screen Shot 2017-02-17 at 4.52.08 PM

…and 1 garlic clove.

Screen Shot 2017-02-17 at 4.52.43 PM

Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter.

Screen Shot 2017-02-17 at 4.54.29 PM

Remove from the pan and let rest for 7-10 minutes be slicing.

Screen Shot 2017-02-17 at 4.54.47 PM

Whip up a quick horseradish spread by mixing together 1/2 cup of sour cream…

Screen Shot 2017-02-17 at 4.54.59 PM

…1 tbsp of prepared horseradish…

Screen Shot 2017-02-17 at 4.55.22 PM

…salt and pepper to taste.

Screen Shot 2017-02-17 at 4.57.52 PM

Begin plating with a smear of the “horsey” sauce…

Screen Shot 2017-02-17 at 4.58.28 PM

…followed by a crispy potato…

Screen Shot 2017-02-17 at 4.58.57 PM

…a couple thick slices of the center cut NY strip…

Screen Shot 2017-02-17 at 5.00.11 PM

…a pinch of malden salt…

Screen Shot 2017-02-17 at 5.00.42 PM

…fresh cracked pepper…

Screen Shot 2017-02-17 at 5.01.30 PM

…fresh chives….

Screen Shot 2017-02-17 at 5.01.54 PM

…and a drizzle of olive oil. ENJOY!

Screen Shot 2017-02-17 at 5.02.54 PM

Steak and Potatoes

Ingredients

    Crispy Potatoes:
  • 1 russet potato
  • canola oil for frying
  • Strip Steak:
  • 1 10oz NY strip
  • 3 tbsp butter
  • 1 garlic clove
  • 1 bunch of thyme
  • Horsey Sauce:
  • 1/2 cup sour cream
  • 1 tbsp prepared horseradish
  • salt and pepper to taste

Instructions

  1. Start by squaring off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure. Transfer to a frying pan filled with canalo oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout. Transfer to a paper towel to drain. Sprinkle with a little sea salt and set aside.
  2. Season a large (10 oz. is perfect) strip steak on both sides with salt and pepper. Transfer to a frying pan on high heat and sear for about 4 minutes on both sides. After the first flip add 3 tbsp of butter, 1 bunch of thyme, and
  3. 1 garlic clove. Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter. Remove from the pan and let rest for 7-10 minutes be slicing.
  4. Whip up a quick horseradish spread by mixing together 1/2 cup of sour cream, 1 tbsp of prepared horseradish, salt and pepper to taste.
  5. Begin plating with a smear of the “horsey” sauce, followed by a crispy potato, a couple thick slices of the center cut NY strip, a pinch of malden salt, fresh cracked pepper, finely chopped chives, and a drizzle of olive oil. ENJOY!
http://www.byrontalbott.com/steak-and-potatoes-2/

Screen Shot 2017-02-17 at 5.15.59 PM

| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |