Recipes tagged with « Fries »
Steak Frites Redux
Simple pan-seared ribeye, thick-cut fries stacked beneath, topped with herb-garlic compound butter. Cast iron essential. Steakhouse rub replaced by smoky paprika and garlic powder with a pinch of cayenne. Use duck fat for fries; adds depth. Cook steaks hot—listen for sizzle, watch for crust forming at edges. Resting steak vital: juices redistribute, no dry bites. Fries crisp, golden with slight crunch, creamy inside. Butter melts slowly over steak. Total cook time around 32 minutes, adjusted for thickness. Classic bistro dish with a subtle smoky kick, hearty satisfying textures.
Pork Chops and Lemon-Rosemary Fries
Pork loin chops cooked in butter, coated lightly, served with golden lemon and rosemary roasted fries. Sauce made from chicken stock, mustard, and cream. Potatoes crisped with olive oil, garlic, lemon zest, and fresh rosemary. Roasting time adjusted for even browning. Butter sautéed chops, rested before sauce. Sauce thickened with flour then reduced. Twist: sweet smoked paprika replaces garlic. Mayonnaise swapped for crème fraîche for tang. Potato amount slightly reduced, oil decreased, romarin increased.