Friday, February 1, 2013

Steak, Latkes and Ceaser

There were some lovely NY strip steaks on sale at Publix, so I decided to kind of do an ode to a steakhouse dinner tonight.  The potatoes were originally to be hasselback but after some gratuitous knife violence, my husband made latkes. (we loved them and they were what he wanted anyways so win-win)  My husband loves Cesar salad so I decided to make Cesar dressing but not go thought he  effort of making croutons.  I think croutons in salad are overrated anyways.  The latkes were the star of the show.  My daughter looked at them askance until I called them Hanukkah fries, but my son totally convinced her when he called them dradle fries.  (she is obsessed with the dradle song and makes hers our of everything she sees in the room.) I made the steaks like I always do: take them out of the fridge an hour before cooking, sprinkle both sides liberty with kosher salt and broil them 4" from the element on a wire rack (with a baking sheet under to catch drips) for about 4 minutes a side for a 1" thick steak.  These were a little thicker so they came our a little more rare than our ideal, but still tasty;).

Potato Latkes

2 Cup potatoes Peeled And Shredded
1 Tbl onion Grated
3 eggs beaten
2 Tbl flour
1 1/2 Tsp Salt
1/2 Cup oil for frying
1 clove Garlic, minced

1.Place the potatoes in a cheesecloth and wring, extracting as much
moisture as possible.
2.In a medium bowl stir the potatoes, onion, eggs, flour and salt
3.In a large heavy-bottomed skillet over medium-high heat, heat the oil
until hot. Place large spoonfuls of the potato mixture into the hot oil,
pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on
one side, turn and brown on the other. Let drain on paper towels. Serve

Caesar Salad Dressing

1/3 Cup mayonnaise
1 1/2 Tbl freshly grated Parmigiano-Reggiano cheese
1 Tbl fresh lemon juice
1 Tbl water
1/2 Tsp Worcestershire sauce
1 oil-packed anchovy fillet drained
1 small garlic clove
Kosher salt and freshly ground pepper
In a mini food processor, combine the mayonnaise, grated cheese,
lemon juice, water, Worcestershire sauce, anchovy and garlic and process
until smooth. Season with salt and pepper.

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