Pan Fried Steak and Twice-Baked Potatoes

This meal could not be easier. We had some extra Omaha steaks laying around, and I wasn't that hungry, so I threw this together. I got a baked tater, DH got some cow, and we were all pretty happy.

Pan-Fried Steak
In a saute pan, add olive oil, 1 close minced garlic, rosemary and 1 tsp worcestshire sauce. When oil is hot, place steak in pan. Sprinkle with fresh ground black pepper and a dash of kosher salt. Cook about 3 minutes on that side, flip and repeat. Continue until cooked to desired temperature.





Twice-Baked Potatoes
Bake two potatoes at 425 degrees for an hour. Take out of oven, let cool for 10 minutes. Slice in half lengthwise and scoop out middles into a large bowl. Add milk, a dash of 1/2 and 1/2, 1 tbsp butter, 2 tbsp fat free sour cream, salt and pepper, and mix with an electric mixer. Fold in shredded cheddar cheese, chopped bacon and broccoli florets. Spoon back into potato skins, garnish with more cheese, and bake at 350 for 20-30 minutes or until the peaks of potato are browned. Sprinkle with chives before serving.

German Potato Salad

Not so sure why I thought this was a great idea today, but we had bacon and potatoes to use up, so why not? I halved the recipe because it makes a lot, but it was yummy, even with my disinterest in measuring anything.

3 lbs potatoes

1/2 lb bacon

3 tbsp flour

1 medium onion (diced)

1/2 cup sugar

3/4 cup vinegar

Boil, then peel & slice potatoes.

Brown bacon and break into small pieces.

In large pan, heat 3 tbsp bacon grease. Add flour and 1 1/2 cups water; stir until mixture thickens.

Add onion, sugar and vinegar to mixture and simmer for 5 minutes.

Salt & pepper potato slices to taste. Add bacon.

Pour mixture over potatoes. Garnish with parsley. Can be served hot or cold (although I prefer cold).

Eggs Bagel-dict

For DH's first Father's Day, I wanted to make him a very special breakfast, since we didn't get to make a brunch reservation. His favorite is Eggs Benedict. Well, we were missing some key ingredients, so I made my own version, which he swears was the best he's had, seeing as how he prefers bagels to english muffins and regular bacon to canadian bacon. I won't touch this particular dish, but it looked good.

Hollandaise Sauce
3 egg yolks
salt & pepper
1 to 2 tablespoons lemon juice
2 sticks unsalted butter, clarified
Hot water, to thin sauce

In a blender combine yolks, pepper and 1 tablespoon lemon juice.

In a small saucepan heat the clarified butter until bubbling hot.

Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot butter in a thin stream into blending egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust with with lemon juice, salt and pepper, as needed.

Eggs Bagel-dict (directions per serving)
bagel, split & toasted
bacon (baked at 400 for 12 minutes on each side, until crispy)
2 eggs (poached - crack eggs into a pan of barely simmering water)
chives
hollandaise sauce

Set up bagel on plate. Place strips of bacon on each half of bagel.

Gently spoon poached eggs on to each side of the bagel.

Pour hollandaise sauce over the eggs and garnish with chives. Serve warm.