25 Jun 2012
Yesterday a friend of mine asked me: “how come you always say on your Blog: ‘this is amazing! I could eat it everyday?!” It made me laugh, because honestly–I do say that a lot, so I had to confess to her, that it’s because I only post the recipes I absolutely LOVE!! And I lucked out by finding two more tonight!
I have always been intimidated to cook french fries, because they seem so complicated to get right, not to mention cooking in a deep fryer kind of freaks me out, and makes my house smell so bad!! But I decided it was time to attempt them, and my husband actually took over, and rocked some of the BEST french fries I have ever had!! They were crisp on the outside and soft on the inside, and salted just right! if you like McDonad’s fries… you will love these, because they are really similar!
As far as the New York Strip–this is a cut that I have actually cooked quite a few times before, but have never gotten quite right until today! For some reason, my steak always turned out tough and chewy and a little over-done! I have come to learn that New York Steak should be served rare to medium-rare to be tender and juicy, and I was so excited to finally find an excellent recipe that really cooked it to perfection!
So here are both of these awesome recipes! “I swear I could eat this every day of my life and be quite content!” -That was for you Marci!
Ingredients for the fries: (recipe adapted from Serious Eats)
2 pounds russet potatoes (about 4 large)
2 tablespoons distilled white vinegar
2 quarts peanut oil/Canola oil
Directions: Peel and cut the potatoes into 1/4-inch by 1/4-inch fries (I used my mandolin for the first time ever. It took me about half an hour to figure out, but now I love it!)
Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.Meanwhile, heat oil in a large wok or deep fryer over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes (or pop them in the freezer for a few minutes to cool down)
Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Serve immediately
For the Steak: (Adapted from Grilling Companion)
2 New York Strip Steaks
Fresh Ground Pepper
Directions:Approximately 45 minutes before you are ready to grill your new york strip steaks, take them out of the fridge and rub in some garlic salt, rock salt, and freshly ground black pepper. Leave them on the counter to let them warm up to room temperature.
Preheat the grill on high for direct grilling (About 400degF). Clean your grill with a grill brush.
Place the new york strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork!
After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks. After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over. After another 2 minutes, rotate the new york strip steaks another 90 degrees. Now grill them for a final 2 minutes and they should be ready. Take the grilled steaks off the grill and let them rest for at least 5 minutes before serving.
They should be medium-rare, but if you like them more well done, just put them back on the grill for a couple more minutes.
Serve with the french fries I always love cooking–but today it was extra fun cooking with my hubby alongside me, and the kiddos absolutely LOVED that we made them french fries! So I know this is a recipe we definitely must keep on hand, and cook more often!