Oh...I got a new job (as in additional job) as a baker in a local shop. I'm excited. Aren't you?
Until I get out there and get some husks, I'm using cornmeal for a new dish.
Cornmeal crusted french fries & steak pizzaiola
The fries are crispy, crunch and (somewhat) healthy
Cornmeal crusted french fries
2 lbs yukon gold, baking, or starchy potatoes
3-4 Tbsp vegetable oil
1 Tbsp each paprika, kosher salt, pepper, garlic powder, optional: brown sugar
1 cup course yellow cornmeal
Preheat oven to 350 degrees F.
Cut potatoes into julienne, french fry or any other desirable uniform shape. Submerge all potatoes in fresh, cold water to retard oxidation. When ready to cook, drain fries and use kitchen towels to blot as much water as possible from potatoes.
Drizzle oil over potatoes and add seasonings. using hand or slotted spoon, coat potatoes with seasoning. Add cornmeal and continue to mix until all fries are coated.
Place fries on a silpat-covered sheet pan or lightly greased sheet pan in a single layer. Use multiple pans, if needed.
Bake for 30 minutes. Remove from oven, and sprinkle with kosher salt, to taste.
4 (1/2-inch-thick) steaks (t-bone, NY strip, sirloin--all acceptable)
1 tsp salt
1 tsp black pepper
2 Tbsp light olive oil
1 medium onion, thinly sliced
6 oz white mushrooms, trimmed and thinly sliced
3/4 teaspoon red pepper flakes
4 garlic cloves, minced
3 tablespoons triple sec
5 diced tomatoes with juice (approx. 2 cups)
Steak pizzaiola over the fries. Like Steak Frites the Southern American Way.
Pat steaks dry and cut 3 slits 1 inch apart across center cartilage (if needed, to keep meat from curling). Sprinkle steaks with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is seared and no more than medium-rare. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil.
Sauté onion, garlic and mushrooms over medium high heat, stirring, until onion is golden. Add tomatoes with their juice, red pepper flakes, triple sec, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender. Remove lid and cook until most of liquid is evaporated, about 5 minutes. Add steaks and cover with sauce and cook until heated through. Spoon sauce on top of steaks.
Don't forget to enter the drawing. I really, truly want you to win.