The first thing you want to do is clean the hell out of your potatoes. I bought these little spuds at the local Farmer's Market, so I really had to scrub. It's just a good habit to get into, cleaning your fruits and vegetables thoroughly. Have a beer while you do it, I did. Go ahead, no one's watching.
Once you've scrubbed and polished these little nuggets set them in a pot of water with salt, a splash of olive oil, and 2 cloves of garlic (all of which should ALWAYS be on hand in your kitchen). Set them to a medium high heat and let them come to a boil. While they're boiling there are so many devious activities you can get
yourself into. Alcohol, cigarettes, black-tar heroin (I don't suggest the last one). They should boil for about 15 minutes. Just enough time to get your buzz on! You know they're done when a fork can slide right in, and easily slide out. Do it to a couple of little potatoes. Slide in...slide out. Slide in...slide out! Do it more than three times and it becomes a sexual act. Pour the potatoes and whole garlic cloves into a strainer and let cool.My favorite part of that picture is the cocktail shaker in the sink. Earlier that morning I mixed myself a Bloody Mary. Recipe: Vodka (to taste, ha!), Tomato Juice, splash of A1 Steak Sauce, small scoop of Horseradish, small splash of Olive Juice (caper juice also works), 4 shakes of Tabasco, 2 shakes of Salt, 2 shakes of Pepper.
While these were cooling I began seasoning my steak. Tri-Tip is the steak on the menu for the evening, tres clase! I seasoned them with some salt, black pepper, garlic powder, and a Montreal steak rub. They are ready to hit the grill. I like my steak medium-rare to medium. that takes about 5-6 minutes per side on my crappy electric grill, but on a real, full-sized barbecue it could take only 3-4 minutes per side.
Back to the potatoes. Once they are cooled, cut them into bite sized pieces. This is usually just a quick cut in half. The cloves of garlic should be minced and placed with the potatoes into a skillet or small saucepan with about 1/4 cup of olive oil, and butter. Butter to taste, and let's face it: butter is THE taste (confession: I use I can't believe it's not butter). Turn up the heat so the butter, garlic, and olive oil all become friends. While this is going on chop up some green onions and through those in there too! Salt, pepper, garlic powder (to back up the fresh garlic flavor). Once the potatoes are coated in their buttery, garlic-y sauce, turn the heat off. Have you had a drink yet? Drink!
Now it's time for some greens. I believe that green is a necessity on EVERY PLATE! While I am in no way shape or form a vegetarian, vegetables are a necessity for our bodies to run right. Where did this soap-box come from? Weird! I need a drink. For this salad I tore into a head of Romaine Lettuce (wash it wash it wash it!), chopped into a red onion, and halved a few cherry tomatoes. For dressing we used a Raspberry Vinaigrette (store bought).
Beer has that magical ability to curb the appetite, other 'intoxicants' make you hungrier. Luckily I was plenty hungry, even after three or four beers (I lost count). The steak was cooked perfectly, the potatoes were so buttery and garlic-y, and the salad was crisp and the dressing added a sweet-tart taste. So good. I suggest it. Bottom's up!
Shopping List
New Potatoes (1 and 1/2 handfuls of each red and white)
Garlic
Butter
Olive Oil
Green Onions
Salt Pepper
Tri-Tip Steak
Montreal Steak Rub
Garlic Powder
Head of Romaine Lettuce
1/4 Red onion
Basket of Cherry Tomatoes
Raspberry Vinaigrette
Now it's time to play a new game here on FUI (Food Under the Influence)! It's called Guess the Brew! Whoever guesses right first wins a meal cooked by me for you! If you're out of town or in another country, guess anyway! Who knows when I'll be in your neck of the woods!
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