Tuesday, March 9, 2010

Meat & Taters

Top sirloin steak ~ blackened medrare

Topped with caramelized onions & Burgers smokehouse bacon

Idaho Russet 'tater ~ with my special asiago crumb treatment

Wrapped with smokehouse bacon & baked till golden & crispy - served up with a homemade horseradish sour cream


Big Dude said...

All looks good, but I especially like what you did with the taters

Chez said...

bigdude, that's a big 70 ct idaho russet peeled & cut into 8 chunks, blanched, drained, tossed with a lil' evoo, salt & pepper, then tossed with a *breading* made with crushed potato chips and shredded asiago ... let air dry so the breading sticks ... then wrap each potato chunk with 1/4 slice of bacon & bake until golden & crispy

Losferwords said...

wow - meat and bacon and taters... and bacon! I'm shedding a tear as I write this.