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Vampire Steak and Fairy Fries

Vampire Steak and Fairy Fries
Vampire Steak and Fairy Fries

OK…here we go. I’m about to reveal one of my secret indulgences. Ugh. This is the part of blogging I really struggle with…

So, a while back, I heard that there was this “not terribly hard to look at” actor on some show called, “True Blood” who was part Armenian. So, being the ever proud Armenian girl that I am, I figured it was my civic duty to check him out. And…I did. Now, if you know me at all, you know I abhor violent shows and movies. Really, I do. I barely watch TV at all, but when I do, you can be sure that someone is either cooking something, two people are about to fall in love or George Stephanopoulos is updating me on world events beyond my kitchen. So, the fact that I watch True Blood with my hands mostly covering my eyes should tell you something. But, I still watch. There is something about that hour of complete suspense, dotted with some gorgeous vampires, fairies, witches and wolves (did I really just say that?) that has me tuning in every Sunday. (I’m kind of cringing right now because my friends who know me are probably slack-jawwed at the moment).

Anyway, if you’re secretly (or not so secretly) a fan of True Blood, I’ve got something amazing for you to eat while watching the season premiere on Sunday, June 16 on HBO! This Vampire Steak is loaded with garlic and a touch of spicy pimenton (smoked Spanish paprika). The Fairy Fries are thin, crisp match sticks bursting with flavor from lemon, rosemary and a crunchy coarse salt. These fries are addicting! I can’t promise you this steak will keep the vampires away, but with all that garlic, it may keep some humans away!

 

Vampire Steak and Fairy Fries

 

Vampire Steak and Fairy Fries

Vampire Steak
8 – 10 cloves of garlic, minced
2 t. hot pimenton (smoked hot Spanish paprika)
1 1/2 t. kosher salt
1 T. olive oil
3 large rib eye steaks about 1 1/2″ thick (or 4 smaller rib eyes)

Fairy Fries
2 large russet potatoes, washed and scrubbed
zest of one large lemon
1 – 2 t. fresh rosemary leaves, finely chopped
2 t. salt (I use Himalayan Pink Sea Salt…but use what you like)
canola oil for frying

Special equipment: A mandolin to julienne the potatoes (you can do it by hand, but you’ll get better results with the mandolin) and a deep fryer (you can use a deep skillet on the stove as well…the deep fryer just makes things easier)

Combine the garlic, pimenton, salt and olive oil in a small bowl. Dividing the mixture evenly, rub a bit all over each steak, covering them completely. Place the steaks in a zipper bag or on a dish. Cover and refrigerate for at least one hour, but longer is even better.

Remove your steaks from the refrigerator about 15 to 20 minutes before grilling. Preheat your grill to get it as hot as you can. Place the steaks on the hottest part of the grill to get a nice char. Leave it alone for about 4 to 5 minutes. Give them a flip and continue to cook for about 5 – 6 minutes. Once done, remove the steaks from the grill onto a platter tented with some foil. Allow them to sit for at least 5 minutes before serving.

To prepare the Fairy Fries, combine the lemon zest, rosemary leaves and salt in a small bowl and set aside. Fill your deep fryer according to manufacturer directions with canola oil. If you are using a skillet, fill it to about 2″ deep with canola. Heat the oil to 350 degrees. Cut about 1/2″ end off of a potato. Using the julienne blade on a mandolin, place the cut side of the potato down and cut just enough to make a small batch in your fryer. Once cut, use paper towels and blot the cut potatoes dry. Put them in your deep fryer basket and lower into the oil. Fry for about 3 minutes, while stirring to separate every once in a while with a fork or chopstick. Remove from the oil, dump onto a paper towel lined plate and sprinkle with a bit of the lemon mixture. Continue this process in batches until you’ve gone through both potatoes.

Serve the steak with the fries and some greens.

 

Fairy Fries
Fairy Fries

 

 

Notes:

 

Vampire Steak and Fairy Fries

 

 

Vampire Steak and Fairy Fries

 

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Roasted Herbs de Provence Chicken

Roasted Herb de Provence Chicken
Roasted Herbs de Provence Chicken

I love roasting whole chickens. They are kind of like a blank palette. By just putting your favorite flavors together and following some basics, it becomes almost fool proof. I like to try new things all the time, but this is pretty much my basic standard roasted chicken. It’s herby and flavorful, but not overpoweringly so.

If you are not familiar with Herbs de Provence, you should give it a try. Herbs de Provence was first combined in the seventies. It was a mixture of herbs usually found in the Provence region of France. There is no standard recipe for Herbs de Provence. There are many variations as there are with curries. The mix can include any or none of the following: thyme, basil, savory, fennel, rosemary, oregano, marjoram or tarragon…and sometimes lavender. If you shop around and read ingredients, you’ll find no two bottles include the same variations. I always look for the ones that include lavender. Lavender may be the ingredient that drew me in the first time I ever opened a jar and smelled it. The funny thing is, the original mixture did not include the lavender. Lavender was added later to mixtures sold in the US. It appealed to our image of the fragrant fields of lavender in Provence. My personal favorite blend is this one from Williams-Sonoma.

Roasted Herbs de Provence Chicken

1 whole roaster chicken, 5 to 7 pounds, giblets removed, rinsed and dried well
1 T. olive oil
2 t. Dijon mustard
1 clove garlic, finely minced
1 t. onion, finely minced
1 t. Herbs de Provence
1/4 t. poultry seasoning (optional)
1 t. kosher salt
1 t. freshly ground black pepper

Preheat your oven to 450 degrees. Place the dried chicken in a large roasting pan.

In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around (this is totally optional). Use the remaining mixture to rub all over the rest of the bird. Also optional, you can tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly (trust me…it’ll be just as wonderful if you skip that step)!

Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound. For a 6 to 6.5 pound chicken, roast for about 2 hours. To test doneness, I’m terrible about using a meat thermometer. I just grab the end of the leg, wiggle it a bit and if it wiggles…it’s done. That’s how technically savy I am!

When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes. Trust me…waiting even a bit longer is better. The chicken will be moist and it will be so much easier to carve.

 

Notes:

  • So, carving? I’m no expert, but I do think there is a really great way to carve the breast. I like to remove the whole breast by cutting down along the body, then slicing the whole breast in slices on the cutting board. It looks much nicer that way.
  • Use the pan drippings to make an awesome gravy and serve with mashed potatoes and your favorite veggies!
  • If you like your chicken with a crispy skin, this recipe will make you happy! Starting off with a dry chicken and that high heat of the oven will ensure crispiness!
  • The poultry seasoning is optional in this. I sometimes add it…or not. It adds a little more of an earthy-herby flavor.
  • Go ahead and toss some bay leaf, lemon peel or onion into the cavity if you like. It all adds a bit of flavor. Just don’t stuff it too much, that will change your cooking time.

 

 

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