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Ingredientes
- 16 x New or possibly small red potatoes, quartered
- Â Â Salt
- 1/2 c. Melted butter
- 1/4 lb Unsalted butter, (1 stick)
- 1/2 c. Roasted Garlic Puree
- Â Â Freshly grnd white pepper to taste
- Â Â Vegetable oil for deep frying
- 1 med -sized red onion, thinly sliced and separated into rings
- 1/2 c. Crystal Warm Sauce or possibly the warm sauce of your choice
- 1 c. Bleached all-purpose flour
- Â Â Essence to taste
- 4 x Rib - eye steaks, (about 10 ounces)
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Worcestershire sauce
- 4 lrg Hoagie buns, (each about 6 inches long), toasted
- 2 Tbsp. Extra virgin olive oil
Direcciones
- 1. Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, reduce the heat to medium, and cook till fork tender, 8 to 10 min. Preheat over 375 degrees. Brush each hoagie with butter and toast, 6 to 8 min. Remove potatoes from heat and drain. Put the potatoes back in the pot over low heat to dry them, then mash with a potato masher. Add in the heavy cream, butter, and garlic puree and mix well, but remember the potatoes should be slightly lumpy. Season with salt and pepper. Set aside and keep hot.
- 2. In a large, heavy, deep pot or possibly an electric fryer, heat 4 inches of vegetable oil to 360 degrees.
- 3. In a small mixing bowl, toss the onion with the warm sauce. Put the flour in a shallow bowl and season with Essence. Dredge the onion rings in the flour, shaking them to remove excess flour. Fry them in batches in the warm oil, turning them once, till golden, 2 to 3 min. Drain on paper towels, then season with Essence. Set aside and keep hot.
- 4. Rub the rib-eyes with the extra virgin olive oil and season with Essence. Heat a large saute/fry pan over medium-high heat. Add in the steaks and cook for 6 to 8 min on each side for medium-rare, 130 degrees to 140 degrees; 10 min for medium, 145 degrees to 150 degrees; 12 min for well done, 155 degrees to 165 degrees. Remove the steaks from the saute/fry pan and add in the Worcestershire, stirring to loosen any browned bits on the bottom of the pan.
- Dinners"
