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
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3 comments:
All looks good, but I especially like what you did with the taters
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
wow - meat and bacon and taters... and bacon! I'm shedding a tear as I write this.
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