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Four Cheese Twice-Baked Potato, Wedge Salad, and New York Steak

For the people who like to go to steak houses but don’t like the price, follow these recipes to make your own house the best steak house on the block!  By the way, Valentine’s Day is coming up, so this menu could make your at-home evening really special.

four cheese twice-baked potato

four cheese twice-baked potato

Makes 2

• For the potatoes:

2 medium russet baking potatoes

2 oz. Muenster cheese

1 oz. sharp cheddar cheese

1 oz. American cheese

1 slice Swiss cheese

3/8 cup sour cream

1 1/2 tsp. kosher salt

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. black truffle oil (optional)

1/4 tsp. ground white pepper

Preheat conventional oven to 350 degrees F.  Wash potatoes, then poke each once in the middle with a fork so that they do not explode while baking.

When oven is ready, place potatoes directly on the rack with the fork punctures facing up.  Cooking time varies between 1 hr. 5 min. and 1 hr. 20 min., so you will know when they’re done if you pick up a potato with a dry rag, squeeze it, and there is some give.

Let cool for 15 minutes.  Laying on their side, cut off the top “cap” of the potatoes (notice where the skin stops in the picture) but be cautious, they will still be somewhat hot even after 15 minutes.  Carefully scoop out the potatoes, leaving the skins intact so that they don’t collapse onto themselves.

In a bowl, mix the potato scoopings with all the ingredients EXCEPT the Swiss cheese with a hand mixer on low to medium speed until well blended.  Be careful not to over-mix or else the potatoes will become gummy.

Spoon the mixture back into the potato skins.  Split the slice of Swiss cheese in half, and lay over potatoes, one half for each.  Bake for 35 minutes until cheese is melted and slightly golden brown.

wedge salad

wedge salad

• For the salad:

1/2 head of clean iceberg lettuce, cut into two wedges without the core

8 grape tomatoes, halved

1/8 of a red onion (really it’s just a few slices)

4 tbs. blue cheese dressing

2 tbs. blue cheese crumbles

Arrange wedge of lettuce on a plate with tomatoes, onion, and blue cheese crumbles to garnish.  Add dressing directly onto the wedge.  That’s it.

new york steak

new york steak

• For the steak:

2 New York strip steaks, 3/4 in. thick

1 tbs. salted butter

1 tsp. olive oil

Salt and pepper to season

In a cast iron pan on a stove top, melt butter and add oil at medium heat.  Let the pan heat up for 3-4 minutes.  Place seasoned steaks one at a time in the pan, about 10 seconds in between placements.  Cook to desired internal temperature:

rare: 3 minutes each side (120-130 degrees)

medium rare: 4 minutes each side (130-140 degrees)

medium: 5 minutes each side (140-150 degrees)

medium well: 6 minutes each side (150-160 degrees)

well done: 7-8 minutes each side (160-170 degrees)

Rest the steaks for 4 minutes on a warmed plate, then serve with blue cheese butter and mushrooms.

• For the blue cheese butter:

1/4 cup softened salted butter

1/8 cup blue cheese crumbles

1/8 tsp. cracked black pepper

Mix ingredients with a fork until well blended.  Keep cold in the refrigerator until serving time.

• For the mushrooms:

6 cremini mushrooms

3 button mushrooms

1/4 cup Chardonnay wine

2 tbs. salted butter

1 tsp. garlic powder

1 tsp. onion powder

Gently rub mushrooms with a fine cloth to clean them.  Slice thinly.

Melt butter in a frying pan on medium.  Place sliced mushrooms in frying pan.  Add the garlic and onion powders.  Let the mushrooms begin to cook for about 3-4 minutes without stirring so that they can begin to brown.

Add Chardonnay, stir, and continue cooking for an additional 4 minutes on medium; do not over-stir, move the mushrooms maybe once during those 4 minutes.  Salt and pepper to taste.

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Posted on January 14, 2013, in Recipes and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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