GO GIANTS.... Hum Baby!

Hate to ruin the Philly's winning streak, but I want us to go to the
world series!

Dinner tonight will be hanger steak, potato and asparagus. At $11 a
pound, I'm not messing much with that steak. It better have plenty of
flavor on it's own! I'm looking at doing one of these or something
similar of my own choosing.
http://www.foodandwine.com/recipes/herbed-hanger-steak
http://www.foodnetwork.com/recipes/a...ipe/index.html
I have half a bottle of beer that needs to be used up, so maybe this
http://www.epicurious.com/recipes/fo...r-Steak-236873

The potato should be baked to go with that steak, but I've had my eye
on a potato mushroom dish for quite a while and haven't had a good
excuse to make it. Maybe I'll do it tonight. No matter if I make
that recipe or just bake the potato, I'll roast my asparagus because
the oven will be hot.


Oven roasted Potatoes and Oyster Mushrooms
Hongos con Patatas
From - Tapas: A Taste of Spain in America, by José Andrés

Serves 4

2 garlic cloves
1 T ham or bacon fat, diced
¼ cup Spanish extra virgin olive oil
1 medium Spanish onion, peeled and cut into strips (about 1 cup)
½ pound Idaho potatoes, peeled and cut into ¼-inch thick slices (about
2 large potatoes)
2 t salt
1 sprig fresh rosemary
2 T white wine
6 ounces oyster mushrooms (other wild, shiitake or small cremini),
cleaned
½ cup chicken stock
½ t chopped chives


Heat the oven to 350° F.

Split the garlic cloves open by placing them on a chopping board and
pressing down hard with the base of your hand or the flat side of a
knife. Combine the fat, olive oil, and split garlic cloves in an
ovenproof sauté pan over medium heat. Cook until the fat is rendered,
about 2 minutes. Add the onions and cook until they are brown and
soft, around20 minutes. If the onions start to get too dark, add 1 T
water to cool things down and soften the onions. Add the potato
slices, 1 t salt, and half the rosemary sprig. Toss together so the
potatoes get coated in the oil.

Transfer the pan to the oven and bake for 20 minutes. Then remove it
from the oven, add the wine, return it to the oven, and bake for 10
minutes to allow the alcohol to evaporate.

Remove the pan from the oven, and place the mushrooms on top of the
potato-onion mixture. Add the chicken stock, and spoon some of the
liquid from the bottom of the pan over the mushrooms. Return it to
the oven and bake for another 15 minutes, basting as needed to make
sure the potatoes and mushrooms don't dry out.

Remove the pan from the oven. Chop the remaining rosemary leaves and
sprinkle them on top, along with the chives and the remaining teaspoon
of salt.

Serve immediately.




--

Never trust a dog to watch your food.

On Sat, 16 Oct 2010 19:32:16 -0500, Andy > wrote:

> Those URLs were a pretty lousy read, imho. One was broken.
>
None should be broken Andy, I looked at them just before I posted and
I just reviewed them. Did something line wrap on you and you didn't
notice?


--

Never trust a dog to watch your food.