![](//1.bp.blogspot.com/_8XIbd_8uaPM/S5ZcoJzsYVI/AAAAAAAAD0c/fMDYbEU8f8E/s280/bs1.jpg)
Top sirloin steak ~ blackened medrare
![](//2.bp.blogspot.com/_8XIbd_8uaPM/S5ZcnlVbzBI/AAAAAAAAD0U/e8PiSMSbWVQ/s280/bs2.jpg)
Topped with caramelized onions & Burgers smokehouse bacon
![](//2.bp.blogspot.com/_8XIbd_8uaPM/S5ZcnWTAiNI/AAAAAAAAD0M/eeNDh8DRYts/s280/bt1.jpg)
Idaho Russet 'tater ~ with my special asiago crumb treatment
![](//1.bp.blogspot.com/_8XIbd_8uaPM/S5ZcnFz067I/AAAAAAAAD0E/zJWCU387eEI/s280/bt5.jpg)
Wrapped with smokehouse bacon & baked till golden & crispy - served up with a homemade horseradish sour cream
All looks good, but I especially like what you did with the taters
ReplyDeletebigdude, 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
ReplyDeletewow - meat and bacon and taters... and bacon! I'm shedding a tear as I write this.
ReplyDelete