Grilled New Strip Steak served with fresh corn and homemade French Fries
We ate a little late tonight. Had to stop at the butcher shop on my way home from work and unfortunately it is the opposite direction. I picked up a beautiful New York Strip steak, about 1 1/2 inches thick, and then went to the vegetable market where I bought amazingly fresh, sweet young corn, that tasted like "summer". I have no idea where this corn came from but it was the best out-of- season corn I've ever tasted.
I promised Moe a Cesar Salad. He likes Cesar Salad the way that I have been making it for 30 years. It is slightly different. It is based on a recipe from Pat Davis, who had a cooking school in Grand Rapids, Michigan. She made hers with the addition of Roquefort cheese and that is the way I make it. I had to start from scratch, making the croûtons, washing the Romaine and coddling an egg for the dressing. Seasoned the steak with garlic and lots of coarsely ground black pepper, and a little sea salt. Hand cut the potatoes for the fries and gave them a quick soak in water. While Moe ate his salad, the potatoes went into the hot oil for their first fry. When they came out of the oil, the steak went on the grill and when it came off the grill a short while later (we like our meat rare) it was left to rest while the corn cooked. I had put the water on to boil for the corn, just before the steak went on the grill. When the corn was almost ready, I sliced the meat and put the fries back into the hot oil for a quick second fry. And then, finally, we were ready to eat.
Home Cookin Chapter: Recipes From Thibeault's Table
adapted from Pat Davis Cooking School
1 large head of Romaine Lettuce, washed, dried and torn into pieces
1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
Splash of Worchestershire sauce
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed
1 garlic clove
Add garlic to salad bowl (wooden works best) sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add Dijon mustard and mix well.Add anchovy fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg mixture. Add red wine vinegar and Worcestershire sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix. Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese. Sprinkle with Parmesan and add croûtons.
Rub each slice of bread with crushed garlic clove. Cut into cubes Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping. Remove from oven.
(Optional: Toss warm croutons with freshly grated Parmesan cheese.)