Crispy potato croquettes and deviled steaks.
So these potatoes are literally hot potatoes.
I'm going to drop them into the food mill.
I literally cooked them whole with two bay leaves,
which I just put on the counter there,
in a little salted water,
just enough to cover them from cold.
And I cooked them until they were just tender,
about 15 to 20 minutes,
depending on the size of the potato.
And we're doing a riff
on a Marcella Hazan recipe.
What you need for four people
are these guys:
shell or strip steaks,
brought to room temperature,
pat dry,
and then seasoned with salt and pepper.
In a pan I have Fideo,
or little bits of really skinny pasta,
or guess what you can do,
you can break up thin spaghetti.
About 1 cup for every 1 1/2 to 2 pounds of potatoes.
And then we mix it with a little flour,
like a 1/2 a cup.
Now we're going to take those potatoes
that we just cooked,
and we just literally wiped the skins off.
I'm going to just break them up a little bit
with a wooden spoon,
and then just churn those potatoes.
So now, while it's still warm,
we're going to add the egg yolk,
and the butter,
and a little bit of white pepper and salt,
and add a little nutmeg.
And then we're going to form little patties
that we're going to turn
in this beautiful, simple coating
just of the broken spaghetti or Fideo.
Okay guys, we're on the last one here,
and then we're going to fry them up
in about a 1/4 inch of innocuous oil.
What does that mean?
Oil that you can see through.
Right?
And it doesn't have any flavor, it's innocuous.
So that's getting hot.
We have a large, larger I should say,
cast iron skillet getting screaming hot
with a transfer platter.
We're going to spray the pan with a little oil,
and we're going to add our room temperature,
pat dry,
seasoned with salt and pepper steaks.
And do not touch them.
Do not touch them until they're ready
to release from the pan.
We have another transfer platter,
ready for our potato croquettes.
So I'm going to turn the oil up a little bit.
It's a 1/4 of an inch or so.
I just eyeballed it.
Ah look, and the oil is bubbly and beautiful.
And I'm going to just drop these guys in,
and get them going as well.
And when they're golden on both sides,
they'll take almost the same amount of time,
actually, it's funny.
When they're brown and golden on both sides,
we put in the second batch.
Okay guys, so I'm taking the steaks out.
The thicker ones will be just fine,
and a little pink.
We're going to add 1/2 a cup each,
Marsala and red wine.
That's exciting!
Ahh!
And we're going to add our shallots and garlic.
A sprinkle of oregano,
fennel seed or fennel pollen.
Let's use pollen. It's easier.
And then we're going to add in
a little bit of chili paste,
because it's deviled,
deviled steak.
A little Worcestershire,
and a little tomato paste.
Then we're going to melt
and whisk in some butter.
And we're going to let that cook out just a bit
to cook off some of the alcohol, of course,
and to concentrate the flavor.
So I threw the steaks back in the pan,
turned the heat off,
and turned the steaks into that sauce.
And now it's going to get just a little grassy parsley
to finish that big,
beautiful pan of steaks
and just pop that over our potatoes.
(bells twinkling)