Pepper Steak and Roasted Potato Salad with Chunky Blue Cheese Dressing

[nverland]

Pepper Steak and Roasted Potato Salad with Chunky Blue Cheese Dressing

Ingredients
Potatoes:
1 ½ pounds new red potatoes, cut in half
Olive oil
Coarse salt and fresh black pepper

Dressing:
¾ cup mayonnaise
¾ cup buttermilk
1 fat clove garlic, smashed and minced
1 tablespoon white wine vinegar
1 cup Roquefort blue cheese, chopped/crumbled

Steak:
1 tablespoon black peppercorns
Vegetable oil, for greasing the pan
1 pound sirloin steak
8 packed cups chopped romaine hearts

Extras:
thin-sliced red onions
tomatoes
crumbled bacon
sliced/cubed cucumber

Instructions
Roast the potatoes:
Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment first and lightly grease. Add the potatoes and drizzle 2 - 3 tablespoons olive oil over them and sprinkle generously with salt and pepper. Use your hands to massage the oil all over the potatoes. Bake until fork tender about 30 minutes.
Meanwhile make the dressing:
In a medium bowl whisk the mayo, buttermilk, garlic and vinegar together. Stir in the Roquefort and season to taste with salt and pepper. Refrigerate.
Cook the steak:
Use a mortar and pestle to crush the peppercorns or smash them with a meat mallet on a cutting board - cover them with a paper towel then a dish towel and pound until crushed.
Lightly oil a large cast-iron skillet and set over high heat. Salt the steak well on both sides then press one side down into the peppercorns.
When the pan is smoking hot lay the steak in - peppercorn side down and turns heat down to medium-high. You kind of have to use your own judgment for cooking the steak depending on its size and how rare you like it. This is how I did mine and it weighed about a pound: Cook about 4 - 5 minutes on the first side for medium well steak (pink but not bloody in the middle) then flip and cook on the other side 3 - 4 minutes. Remove to a cutting board and cover with foil. Let sit 5 - 10 minutes before slicing.
Divide the romaine among 4 plates followed by the potatoes and any extras you like. Slice the steak thinly against the grain and plate. Drizzle very generously with the blue cheese dressing.
Serve hot, warm or at room temperature.

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[black-raven135.livejournal.com]

Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

TIME/SERVINGS
Total Time: 1 hr 40 mins, plus 2 1/2 hrs marinating time
Makes: 4 servings

INGREDIENTS
For the chicken:
2 cups low-sodium soy sauce
1 1/2 cups mirin
1/2 cup rice vinegar
1/4 cup honey
10 medium garlic cloves, thinly sliced
1/4 cup peeled and finely chopped fresh ginger (from 1 [3-inch] piece)
8 bone-in, skin-on chicken pieces (about 4 pounds)

For the yuzu mayonnaise (optional):
2 cups Japanese-style mayonnaise, such as Kewpie
2 tablespoons yuzu juice
2 tablespoons yuzu kosho chile paste

For frying:
2 quarts vegetable oil
1 3/4 cups all-purpose flour
1/3 cup rice flour
2 tablespoons furikake
1/2 teaspoon kosher salt
1 1/4 cups sparkling water

INSTRUCTIONS

For the chicken:

1. Combine the soy sauce, mirin, vinegar, honey, garlic, and ginger in a large, nonreactive bowl. If using chicken breasts, cut them in half. Add all of the chicken pieces to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 1/2 hours, or overnight.


2. Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with aluminum foil; set aside.


3. Remove the chicken pieces from the marinade, letting the excess drip off, and arrange them skin-side up on the prepared baking sheet. Bake until an instant-read thermometer inserted into the thickest chicken piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 30 to 40 minutes. Remove the baking sheet to a wire rack and let the chicken cool to room temperature, about 20 minutes. (The chicken can be stored in the refrigerator for up to 1 day at this point.) Meanwhile, make the yuzu mayonnaise, if using.

For the yuzu mayonnaise:

1. Whisk all of the ingredients together in a medium bowl. Cover and store in the refrigerator until ready to serve.

For frying:

1. When the chicken is ready, heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 350°F on a deep-frying/candy thermometer. Set a wire rack over a second baking sheet; set aside.


2. While the oil is heating, place 1 cup of the all-purpose flour in a shallow dish; set aside. Whisk together the remaining all-purpose flour, rice flour, furikake, and salt in a medium bowl. Slowly whisk in the sparkling water until you have a light, smooth batter; set aside.


3. When the oil is ready, coat 3 of the chicken pieces with the reserved flour and shake off the excess. Dip each piece in the batter, let the excess drip off, and place in the oil. Fry, turning occasionally, until golden brown and crispy, about 8 to 10 minutes. Using a slotted spoon or spider, remove the chicken to the rack on the prepared baking sheet. Repeat with the remaining chicken pieces. Serve immediately with the yuzu mayonnaise, if using.

Master Chef: New Season

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