New York steak, pomme frites, caramelized red onions and a spicy cayenne mayo, yum!
No real recipe here, just some how to's...
To make pomme frites, french fries or shoestring fries:
Peel russet potatoes, then slice lengthwise into 1/4" slices, then slice them into fries. When done place them in a bowl and cover with water. Soak for 3 hours, this is one of the secrets to making good fries, removing the starch! I used 50% sweet potatoes in the photo, you don't have to soak sweet potatoes!
Drain the potatoes, and blot dry with some towels. In a heavy saucepan heat up some peanut oil over high heat. Making sure the potatoes are dry, carefully add them to the oil in small batches. Cook until they are just starting to firm up, then remove them from the oil. Do this until all the potatoes are cooked.
Now you'r ready to cook them again until the desired color is achieved. This is the second secret to good fries, cooking them twice! What's nice about this, is you can cook them the first time ahead of time and hold them until the rest of the meal is done. When finished let the oil cool, then strain the oil through some cheese cloth, and return to a glass jar and refrigerate for use another time!
Mayo: Just spice up some mayo with a little cayenne, and let it sit for a bit to get the heat infused.
Caramelized red onions: Slice the onions thinly, and saute in olive oil over medium high heat. At the first sign of browning, turn the heat down to low and cook until they caramelize...
Cooking meat: Whether you're cooking steak, chicken or fish, the secret is to bring it up to room temperature, then season with salt and pepper. Then make sure the grill or pan is screaming hot! That's what sears the meat so all the juices stay in the meat, and this also stops it from sticking.
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