Healthy Baked Fish and Chips, Vinegar Braised Greens and Tartar Sauce

Healthy Baked Fish and Chips, Vinegar Braised Greens and Tartar Sauce

My wife told me she was craving “fish and chips”. What she meant was like fish sticks and fries but of course when I think fish and chips, I think the English fried fish and chips. As I’ve stated numerous times on this blog, I don’t have a fryer. It is my excuse to be a little healthier and bake things. So, when I mistakenly thought my wife want good old fried English fish and chips, I set about to make a baked version. In all honest, it didn’t turn out quite as I thought, but never the less it was good.

I came up with baked tilapia with a beer batter and baked fries, local Swiss chard and collards braised in vinegar and homemade tartar sauce (with no mayo in it). Like I said, it turned out to be very good. My wife was disappointed to not have homemade breaded fish sticks, but it all turned out in the end.

The fish was good, the edges where crispy but it was a far cry from good old fried fish. I guess that was the point though. Still, I’ve made baked “fried” items that were darn close. I could have gone with a traditional breading with bread crumbs, but I wanted that light traditional batter. The chips were just my go to baked french fries. The greens were supposed to be a play on the malt vinegar that is used in the traditional fish and chips. The tartar sauce was really good, especially considering that I didn’t use any mayonnaise. I often replace mayo with Greek yogurt and a little olive oil. Is it as luxurious, no, but it was pretty close.

 

Ingredients for Healthy Tartar Sauce
Measurements are approximate.

  • 5 tbsp plain greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp dill pickle juice
  • 2-3 tbsp dill pickle relish
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tbsp red wine vinegar
  • 2 tbsp[ dijon mustard
  • Salt and pepper to taste

Ingredients

  • 3 tilapia filet, cut in even strips
  • 1 bottle of beer
  • 1 cup flour
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp dill pickle juice
  • 2 large potatoes
  • 1 bunch mixed leafy greens (I used rainbow chard and collards)
  • 1 tbsp red wine vinegar (malt vinegar would probably be more authentic, but I didn’t have any)
  • Olive oil
  • Salt and pepper

Directions for Healthy Tartar Sauce
This can be done ahead of time.

  1. In a mixing bowl, combine yogurt, olive oil, relish, relish juice, cayenne pepper, garlic powder, vinegar, mustard and mix.
  2. Season with salt and pepper to taste. Set aside.

Directions for “Chip”

  1. Pre-heat oven to 475 degrees F.
  2. Using a mandolin slicer or knife, splice the potatoes in strips. Soak the fries in water for 5-10 minutes
  3. Remove from the water and dry thoroughly.
  4. In a large mixing bowel, add the fries, olive oil to coat and season liberally with salt and pepper. Toss until all the fries are coated and the seasoning is distributed evenly.
  5. Place the fries on a sheet pan with non-stick tin foil and bake approximately 15 minutes.
  6. Next, remove the pan and flip the fries, bake another 15-20 minutes or until desired crispness.

Directions

  1. In large bowl suitable for dredging, combine the flour, baking soda, baking powder and season with salt and pepper. Mix to combine.
  2. In a small bowl, whisk the egg, then add it to the flour mixture.
  3. Next, add the pickle juice and a few tablespoons of the beer at a time, mixing. Clumps are OK, just keep adding the beer until the batter consistency is as you like. It should probably be a little thicken since we are baking this.
  4. Season the fish with salt and pepper and dust with flour.
  5. Take one peice of fish at a time and dip them into the batter. Place the fish on a sheet pan.
  6. Having only one oven, I overlapped the making of the chips with the making of the fish. Lower the heat to 425 degrees F.
  7. Bake for 20-30 minutes or until the fish is golden brown and crispy.
  8. In a large pan or stock pot, add olive oil to coat and heat over medium.
  9. Add the greens and toss to coat. Cook until slightly wilted, approximately 3 minutes.
  10. Add vinegar, seasoning with salt and pepper, toss, reduce heat and put a lid on the pot. Allow to cook until desired texture (I like then with a little bite).
  11. Enjoy.
Healthy Baked Fish and Chips, Vinegar Braised Greens and Tartar Sauce

Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Amazing leftovers revisited. On a Sunday I made Cornmeal Crusted Catfish, Country Ham Succotash with Avocado and Cilantro Purée. On Tuesday I reused the catfish and the avocado purée to make a Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Bleu Cheese Coleslaw with Baked French Fries.

This was so good and so easy.

I’ve made the fries like once a week since forever (here and here and here). The blue cheese coleslaw is the number one requested item when I’m asked to bring a side dish (by far). I’m ashamed that I’ve only posted the coleslaw once before. This time I doing a store bough coleslaw dressing. I don’t usually use pre-made dressings, but I did on this night, soooo… there.

 

Ingredients

  • 2 leftover cornmeal crusted catfish filets (recipe here)
  • 2 French baquettes (other any bread with crust outside and soft inside)
  • Leftover avocado and cilantro purée (recipe here)
  • Sriracha
  • Plain Greek yogurt
  • Dale’s Marinade (or soy sauce)
  • Shredded cabbage
  • Coleslaw dressing (store bought)
  • Bleu cheese
  • 3-4 baking potatoes cut into fries
  • Olive oil
  • Salt and pepper
Directions

  1. Soak fries in salty water for 10-15 minutes (minimum), drain and dry thoroughly. Preheat oven to 450 degrees. Put the fries in a large bowl and toss with oil to cover and season liberally with salt and pepper. Line a large sheet pan with non-stick aluminum foil and add the fries. Bake at 450 degrees for 10 minutes and cut the heat to 400 degrees and cook for another 5-10 minutes. Flip the fries over and continue cooking until you achieve desired doneness.
  2. In a large bowl add the cabbage, bleu cheese and less of the dressing then you think you’ll need, toss to combine. Taste and adjust for seasoning. Add more dressing just before serving if need be. Place in the refrigerator.
  3. In a small bowl combine about a cup of Greek yogurt, 1-2 tablespoons of Sriracha, 1-2 tablespoons of Dale’s (or soy sauce) and mix to combine. Adjust to your preference. If you want more heat add more Sriracha, set aside.
  4. Reheat the catfish in the oven as the fries are finishing up..
  5. Slice the baquettes in half and dig some of the soft middle out (more room for the good stuff). Just before serving, add the bread to the oven to slight toast.
  6. Slather the top piece of bread with the Sriracha “mayo” and the bottom with the avocado spread. Add the catfish and coleslaw and enjoy.
Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Slow-Cooker Pulled Pork, SC Mustard BBQ Sauce and Blue Cheese Coleslaw with Baked French Fries

Slow-Cooker Pulled Pork, South Carolina Mustard BBQ and Blue Cheese Coleslaw with Baked French Fries

In the south it is sacrilege to not smoke barbecue. Well I don’t have a smoker and I do have a slow-cooker. In South Carolina, where I live, and really anywhere in the Carolinas there is a BBQ joint on every other block. That is a great thing. Some restaurants do it better than others, of course, but it is all good.

Barbecue Sauce

BBQ sauce is the source of many great debates here in the south. Where I live in Greenville, SC, we are in the middle of several regions with clearly defined sauce preferences. The western parts of the Carolinas generally prefer tomato based sauces. The upstate of SC to the midlands prefer mustard based sauces. The midlands of SC and foothills of NC go for the vinegar based sauces. A small portion of the southern part (in the middle) of SC and into GA prefer (gasp) ketchup based sauces (yuck). I like all of them but my favorite since I was a kid is the mustard based, so that’s what I go with. I found a great recipe here at the Food for my Family site. Before I continue, sauce is a condiment that you add after. You don’t cook BBQ in sauce, you just don’t do it.

Slow-cooker

I never owned a slow-cooker. My cable TV provider (stick with me) has a rewards program that gives you points each month. Once a month they offer up items you can get using your points. I got a slow-cooker. So now I have this thing and have no clue what to do with it. Well, here is what I did with it first.

 

Pulled Pork Ingredients

  • 1 2 to 4 pound boneless pork shoulder (whatever will fit in your slow-cooker)
  • 6 potato buns (or your favorite hamburger buns)
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 2 teaspoons hot paprika
  • 2 teaspoons mustard powder
  • ½ teaspoon ground cumin
  • ½ cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 1 teaspoon liquid smoke
  • 3 tablespoons Dale’s marinade (or soy sauce)
  • Salt and pepper

South Carolina Mustard Barbecue Sauce Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/3 cup onion, minced
  • ½ cup yellow mustard
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 ½ tablespoons hot sauce (Tabasco or Texas Pete)
  • Salt and pepper to taste

Blue Cheese Coleslaw Ingredients

  • 1 package shredded cabbage
  • 1 package broccoli slaw mix
  • 1 cup blue cheese crumbles (less or more if you like)
  • 1 cup coleslaw dressing (less or more if you like)
  • 2 tablespoons plain Greek yogurt
  • Salt and pepper to taste

Baked French Fries Ingredients

  • 3-4 baking potatoes cut into fries
  • Olive oil
  • Salt and pepper
Slow-Cooker Pulled Pork Directions

  1. Combine 1 tablespoon of the brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and ½ teaspoon pepper in a small bowl and combine. Rub the pork until covered.
  2. Heat a large skillet over medium high heat. Add vegetable oil and heat until it shimmers. Sear the pork on all sides until browned, about 5 minutes. Remove the pork and add a ½ cup or so of water. Whisk to remove any bits and drippings from the pan. Add that liquid to your slow-cooker.
  3. Add the vinegar, tomato paste, remaining brown sugar, liquid smoke and Dale’s marinade plus another cup of water to the slow cooker. Whisk to combine. Add pork and more water if needed. Cover and cook on low for 4 hours. After 4 hours, turn the pork over and cook for another 4 hours.

South Carolina Mustard Barbecue Sauce Directions

  1. In the meantime, heat a sauce pan over medium heat. Add butter and cook until melted and add the onion and garlic. Once the onion becomes transparent and soft, add the yellow mustard, brown sugar, apple cider vinegar and hot sauce. Whisk to combine and reduce heat, simmer for about 10 minutes. Remove from heat until cooled slightly. Pulse with an immersion blender until smooth, season with salt and pepper to taste. Allow the sauce to cool completely. Place in the refrigerator.

Baked French Fries Directions

  1. Soak fries in salty water for 10-15 minutes (minimum), drain and dry thoroughly. Preheat oven to 450 degrees. Put the fries in a large bowl and toss with oil to cover and season liberally with salt and pepper. Line a large sheet pan with non-stick aluminum foil and add the fries. Bake at 450 degrees for 10 minutes and cut the heat to 400 degrees and cook for another 5-10 minutes. Flip the fries over and continue cooking until you achieve desired doneness.

Blue Cheese Coleslaw Directions

  1. In a large bowl add the cabbage and broccoli slaw mix, blue cheese, yogurt and less of the dressing then you think you’ll need, toss to combine. Taste and adjust for seasoning. Add more dressing just before serving if need be. Place in the refrigerator.
Slow-Cooker Pulled Pork, SC Mustard BBQ Sauce and Blue Cheese Coleslaw with Baked French Fries

Falafel Burgers with Tzatziki and Baked Greek Fries

Falafel Burgers with Tzatziki and Greek Fries

Not feeling meat? Try these delicious falafel burgers with tzatziki. I love Greek food. Walking down our main street the other weekend, I passed a sign for a new restaurant advertising falafel burgers. Pretty much the next day I made these.

They turned out light but still satisfying. I’m no vegetarian, but we could all do with a little less meat and honestly these burgers are great. Lots of spice which you can adjust to your liking.

The Greek fries were a nice alternative to my usually baked fries. The lemon juice and oregano were awesome. The feta doesn’t melt, so the cheese doesn’t really stick to the fries. I improvised and just smooshed the cheese between to fries.

True confession, the first time I made these I added a little water to “keep them burgers moist” like I do with my turkey burgers. Don’t do that. They fell apart on me.

 

INGREDIENTS

  • 2 cans chickpeas (15 ounces each), drained and rinsed
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • Parsley, chopped
  • 4 tablespoons flour
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons turmeric
  • 1 English cucumber, grated
  • 2 cloves garlic, finely grated
  • 2 1/2 cups Greek yogurt
  • Olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh dill, chopped
  • Kosher salt
  • Two large baking potatoes, Frenched (I use a mandolin)
  • Juice of 1 lemon
  • Feta or goat cheese (or both), crumbled
  • Fresh oregano, minced
  • Warm pita or buns
  • Tomato and red onion sliced (if desired)
DIRECTIONS

  1. For the Greek fries, once sliced, add them to a large bowl and cover with water and half the lemon juice. Let them sit up to several hours but as little as 20 minutes.
  2. For the tzatziki, add the grated cucumber to a colander and salt. Let set for half-an-hour and then drain well. Squeeze any excess moisture out.
  3. Combine cucumber, finely grated garlic, yogurt, red wine vinegar, 1/2 cup olive oil and dill in a bowl. Check for seasoning, add salt if needed. Mix, cover and place in the refrigerator.
  4. Pre-heat oven to 500 F. Drain and dry the potatoes thoroughly. Dry out the large bowl and add the potatoes back to the bowl. Add olive oil, salt and pepper and toss until covered.
  5. In a sheet pan (or you may need two), lay out the potatoes flat on the pan so they are not touching each other. Bake for 10 minutes and reduce the temperature to 425 F.
  6. Bake the potatoes for 10 more minutes and flip them for even crispness. Cook another 15 – 20 minutes depending on how you like them.
  7. Meanwhile, in a food processor, combine chickpeas, onion, garlic, parsley, flour, cumin, coriander, chili powder and turmeric. Pulse until smooth.
  8. Split mixture up depending on how small or large you want them. Form into paddies (four large patties if you are using buns or 8 medium size fit better in pita).
  9. Heat a large non-stick pan over medium heat. Cook patties for approximately 3-4 minutes per side.
  10. When the fries are cooked to your liking, remove from oven and add them back to the large bowl. Add the remaining lemon juice and the oregano, feta cheese and toss. I think traditional they spray the fries with lemon juice but this worked fine for me.
  11. When the patties are cooked through, place in pita, add tomato, onion and tzatziki. Serve with fries.
Falafel Burgers with Tzatziki and Baked Greek Fries

Steak Frites with Blood Orange, Beet and Fennel Salad

Blood Orange, Beet and Fennel Salad from Bon Appetit

I get the magazine Bon Appétit at home. It is one of the few print publications I still read. At least once an issue, I’ll see something that I become obsessed to make. This month’s obsession was the Blood Orange, Beet and Fennel Salad. The picture in the magazine was spectacular (unlike mine, gosh I wish I was a better photographer). The salad looked bright, fresh, vivacious and beautiful. I could taste all those flavors blending in my mouth. Well, I couldn’t just eat that salad, so I threw in the old filet mignon and baked fries.

I loved this meal. The steaks I get from The Fresh Market are always outstanding. I also really like making fries like here and here. Baked fries are healthier and less messy. Plus I don’t have a fryer. 😦 The salad was as tasteful as it was beautiful. I tweaked it ever so slightly (because I can’t resist) by created a vinaigrette and marinating the onions and fennel in it. This muted the flavor of the fennel and onion a bit which I liked. I also couldn’t find the golden beets so I doubled up on the red ones. I would absolutely do this salad again. Except for doing the supreme on the oranges and the mess that is roasting beets, it was quite easy.

steak frites blood orange, beet and fennel saladsteak-frites

 

INGREDIENTS

  • Extra Virgin Olive Oil
  • 2 filet mignon
  • 3-4 large potatoes
  • 4 medium red beets
  • 3 blood oranges
  • 1 navel oranges
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 small fennel bulb, thinely sliced with mandolin
  • 1/4 red onion thinely sliced with mandolin
  • 1 tablespoon citrus champagne vinegar
  • 1 tablespoon Dijon mustard
  • Cilantro for garnish
  • Salt and pepper
DIRECTIONS

  1. Set steaks out to come to room temperature.
  2. Pre-heat your oven to 400 degrees.
  3. Wash beets but don’t dry them. Wrap each in foil and place them on a baking sheet. Bake for approximately 1 hour. Remove the beets and allow to cool. Under a slow stream of cool water, remove skins and set aside.
  4. Increase the heat of the oven to 450 degrees.
  5. Peel and slice potatoes into strips however you like. I used my mandolin for this. Place fries into a large bowl of cool water and swoosh around until most of the starch is removed from the outside of the potatoes. Thoroughly dry. Toss the potatoes in olive oil, salt and pepper until coated. Either spray a baking sheet with non-stick or I prefer to use the new non-stick aluminum foil. Bake until the fries are golden brown to your liking (we like them extra crunchy), flipping them once. About 40 minutes.
  6. With a paring knife, remove the peel and pith from all the oranges. Over a large bowl, supreme or segment (watch a video on how to supreme) one of the blood and the navel orange. Squeeze the juice from the remaining membrane into the bowl. Slice the remaining oranges into thin rounds.
  7. In a separate bowl, add the orange, lemon and lime juice. Add Dijon mustard, citrus champagne vinegar, salt and pepper to taste. Whisk and slowly stream in 1-2 tablespoons of olive oil depending on how much juice you had. Toss the fennel and onion slices in the viniagrette and toss to coate. Set aside.
  8. Heat a skillet to medium high heat. Season the room temperature steaks with salt and pepper. Sear both sides of steak until brown and place in the oven. Cook to your prefered doneness, I like them VERY rare.
Steak Frites with Blood Orange, Beet and Fennel Salad

Vietnamese Bahn Mi Sandwich at The Nose Dive

Vietnamese Bahn Mi at The Nose Dive, Greenville SC

Restaurants can come and go pretty quickly. One restaurant that opened with great fan fare in downtown Greenville was The Nose Dive. The next in a long growing line of Table 301 Restaurants that include local favorites like Soby’s, The Lazy Goat and Devereaux’s.

The Nose Dive was a long time coming. Opening in the space that used to be the home of Restaurant “O”, an upscale steak house. The space stayed empty for a very long time by Greenville standards. Never the less, when The Nose Dive did finally open, the “Gastropub” menu was refreshingly unique for the area. Upscale bar food. Gourmet technique and recipes applied to food you might normally not associate with a bar. We’ve eaten there MANY times since they opened and have never had a bad meal. We mostly like the sandwiches and “snacks”. The entree menu or “Mains” is good not great. The restaurant has a nice wine list and better than average beer selection.

The Nose Dive's Bahn MiThe whole reason for the post is to talk about my favorite sandwich in downtown Greenville. The Vietnamese Bahn Mi from The Nose Dive is a PERFECT sandwich in my opinion. PERFECT! Light and Crispy French Bun (with a very little mayo). Char Siu Pork brings some sweet and tangy bar-b-que flavor and is perfectly seasoned, not too little not too much. Spicy Pickled Vegetables add the acidity and crunch that anything “perfect” needs. Fresh Jalapenos slices and a lot of them add enough heat to make me sweat, which I love. Add in some cilantro for that fresh, earthiness and you have the perfect sandwich. YUM! I struggle getting anything else on the menu. I could see how some wouldn’t like this sandwich, it is probably not for everyone. Maybe it is too spicy, maybe some don’t like the pickled veg. For me, it is perfect.

Vietnamese Bahn Mi Sandwich at The Nose Dive

My Ultimate Surf and Turf.

Seared Filet Mignon w/ pan jus, Crab Cakes w/ wasabi cream and Pepper Salad, Steak Fries and Steamed Broccolini.We had just gotten back from a week at the beach where I had fresh seafood every single night. Needless to say we where craving cow. We did bring back from the beach some fresh frozen crab cakes from none other then The Crab Cake Lady, so I figured that it was surf and turf time. Seriously, who doesn’t love a good steak and a good crab cake?

After work I made a trip to The Fresh Market where I believe they have some of the best filet mignon around. I picked up two beautiful steaks and the accoutrement. I think Jen said something like, “this is one of the best things you’ve made” and “best homemade fries I’ve every had”. I wish I could take credit, but the steaks and crab cakes were amazing with very little help from me. The fries where a recipe that I combined from two cooking shows I had watched, I think it was Jamie Oliver and Tyler Florence. They were yummy! The wasabi cream didn’t bring a whole lot (a little heat and sweet), but looked pretty although it turned out a little more runny then I had anticipated. The pepper salad was added for some crunch and acidity and played its role well.

The meal was made all the better because I finally broke in my new All-Clad pan to sear the steaks in. Jen got me my first “professional” pan for my birthday and I had been waiting for a good opportunity to break it in. What fun, I love it! 😀

This is yet another time when I really wish I was a better photographer because these photos do not do this meal justice. So order some crab cakes from The Crab Cake Lady (check out her story, it is pretty cool), get some nice steak filet and make this meal, you won’t regret it. I give you my version of Surf & Turf: Seared Filet Mignon w/ pan jus, Crab Cakes w/ wasabi cream and Pepper Salad, Steak Fries and Steamed Broccolini.

 

INGREDIENTS

  • 2 filet mignon steaks (don’t skimp, get the good stuff)
  • 2 crab cakes (I usually make my own, but I couldn’t beat The Crab Cake Lady)
  • 2 large potatoes (which ever type you prefer)
  • 1 bunch of brocolini
  • 2 bell peppers (I used 1 red and 1 yellow)
  • flour
  • 1 egg and a splash of milk
  • bread crumb (I used Panko but you could use Italian)
  • rice wine vinegar
  • wasabi paste
  • sour cream
  • chicken or beef stock
  • olive oil
  • Montreal seasoning
  • salt and pepper
DIRECTIONS

  1. If you purchase frozen crab cakes I suggest defrosting them in the refrigerator for a few hours.
  2. Cut the potatoes into big stick shapes. I cut the ends off the the top, bottom and sides to try and get consistent sizes. I left the rest of the skins on because they are yummy and full of good stuff. Put the cut fries in a big bowl of water and let soak, turning occasionally for 10-15 minutes. This will take a coat of starch of them and make them extra crisp.
  3. Preheat the oven to 425° (you may also want to bring a pot of water to simmer for later). Dry the fries well then toss with olive oil, salt and pepper. Place on a baking sheet and cook for a total of at least 45 minutes (short or longer depending on how crunchy you like them). I usually flip them about 20 minutes in so they brown on at least two sides. Before serving I sprinkled the fries with just a little Montreal steak seasoning.
  4. Meanwhile, in a small whisking bowl add a few tablespoons of wasabi paste, a tablespoon of sour cream, a few teaspoons of rice wine vinegar and salt and pepper. Whisky together and taste. If it’s to hot and more cream or some milk, if you want it more spicy add more wasabi paste. I have a little squeeze bottle that I put such sauces in. Chill.
  5. Julienne the bell peppers and toss with a splash of rice wine vinegar and salt and pepper. Cover and chill.
  6. In three shallow bowl but flour, egg and milk and the panko break crumbs. Season the flour and bread crumbs with a little salt and pepper. Whisk the egg and milk. Place the crab cakes one by one in the flour and dust off any extra. Next the egg wash, then the bread crumb. DON’T over do the bread crumb just a light layer is all you need. Once the crab cakes are breaded, set aside.
  7. Pre-heat two medium size pans over medium-high heat (depending on your burners and pans). One pan needs to be oven proof (that was my new All-Clad pan).
  8. Season the steaks with salt and pepper. In the oven proof pan heat a few tablespoons of olive oil until smoking (you could use canola or sunflower oil so it doesn’t smoke but I love the extra flavor the olive oil adds). Sear the steaks on both side until you have a nice crust. I also sear the sides for a few second to seal in those juices. If you like your steak really rare like me then your done. If you like your steak less rare place the pan in the oven for a few minutes. PLEASE don’t over cook good steaks. Medium too me is over cooked. Let steaks rest for at least a few minutes before serving.
  9. While the steaks are resting, put the pan back on medium heat and whisk in stock making sure to scrape up all the little bits of deliciousness. Season with salt and pepper to taste.
  10. Meanwhile, in the second pan heat a few tablespoons of olive oil. Cook the breaded crab cakes until they are golden brown on each side. I set them on a paper towel afterward to absorb any extra oil.
  11. In a large pot with a steamer, bring water to boil. If needed, trim the brocolini ends (you shouldn’t need to trim much). Place the brocolini in the steamer with the florets furthest away so the stocks will be steamed more. Steam for no more the 3 minutes. If you don’t have a steamer you can put a little water in a large bowl and microwave the brocolini. I tossed the brocolini with just a light sprinkle of salt and a squeeze of lemon juice.

To serve place the pepper salad under the crab cake and drizzle with wasabi cream. I stacked the fries. I spooned a little of the pan jus under the steak and simply laid the brocolini across the plate. ENJOY!

My Ultimate Surf and Turf.