French Friday with Dorie: Bistrot Paul Bert Pepper Steak

JUST SCROLL DOWN TO GET TO THE STEAK STUFF--IT'S ALL GOOD STUFF TO ME

MY VERSION OF STEAK AND FRIES

I was inspired by Dorie’s pepper steak recipe, however, I took lots of liberties.

I read the recipe for the pepper steak and it did not click with me.  It is the Saturday before Easter Sunday, the kiddies are with me helping to get ready for Easter, it is a beautiful day at 87^, and  we are cooking inside but want to be outside...so I compromised.    Next weekend, the pepper steak weekend, I have my 4 kiddies for 3 or 4 days and I really doubt I’ll be cooking my kind of food, so I need make the pepper steak dinner and  get it ready to post while I can.  

DECORATING THE EASTER TREE

My day is busy...we cut down a dead tree to “plant” and decorate for our Easter Tree...just for fun.  

PREPARING FOR THE EASTER EGG HUNT--HUBBY IN BACKGROUND SNEAKING PEEPS

We filled plastic eggs with $$ and hid them all around the back yard...can’t do candies this year...chocolate will melt and who know’s what would happen to other candies left out for a day. 

PREPARATION FOR NESTS

THE PEEPS ARE TENDING THEIR EGGS

Then we made crispy/marshmallow nests, colored “grass”, and added “eggs” and mother peeps...amazing these were put together with all the tasting.   This was hard work for the kiddies...mostly hard just not to eat them all.

PEACOCK IS ALREADY A GOOD BAKER

TURKEY PAINTS PERFECTLY

AND ENSURES THE PROPER AMOUNT OF SPRINKLES

And then it was cookie baking time followed by carrot cupcakes and blueberry-lemon cupcakes...and while I kept the kiddies going with all their “work”, I made Easter dinner foods, and then...we were hungry!  And sugar charged!

EASTER CARROT CUPCAKES

BLUEBERRY-LEMON CURD CUPCAKES

AS OUR OFFICIAL TASTER, HONEY REQUIRED A MAJOR CLEAN-UP IN HER KIDDIE POOL

So, while the kiddies watched a movie, I made today’s food, a week ahead, with lots of cheating...well, I followed the last couple of recipes quite closely, so I think it’s OK to cheat today.

OUTDOOR COOKING ALWAYS READY TO GO

In AZ we live outdoors much of the time.  It is just too beautiful to stay indoors and much more fun to cook outside.  Down past the house is the shed and the shed has a patio area where I keep my gas burners ready to go.  My cast iron pots are always ready, I have old baking pans, paper towels, a salt shaker, and utensils for frying all ready and  waiting.  All I have to do is take off the cover, light the stove and we are in business.    

LOOKING GOOD!

And my way breaks Dorie’s rules.  But I have tried her way in the past as I have refined my frying skills over the years, and my way uses only one cooking time and I get great results.    

    

FRIES DRAINING IN THE GRASS

The ‘Les Frites” were soooo good, but again I have my own way of making fries....and they are a regular at our house.  And, I know I am boasting, but I am the fry-queen for the neighborhood...often fry 100# of large Idaho potatoes for our parties and neighborhood fun.  

HOT AND READY TO EAT--YUM!

OR... IF YOU LIKE SWEET POTATO FRIES WITH CINNAMON SUGAR

OR GRILLED SWEET POTATO STRIPS

PENGUIN AND NO. 1 SON SNITCHING FRIES

For the best outcome I use fresh Idaho russet potatoes and peanut oil for my fries...has the best flavor and always fries great at a high temperature.  And, unlike Dorie’s recipe, I soak my freshly cut potatoes in icy cold water to remove the starch, making fresh, crispy fries... and I drain the water using a colander...I just let it sit in the grass while making sure all possible water is drained before adding the potatoes to the hot oil.  Works great.  As long as I keep the oil clean...like I don’t use it for frying something like breaded fish...I can use it a few times for fries.   And, I don’t cook the fries twice...no need...I’ve tried them many ways and my way works really well for me.  (Now, if I were using my method in the house, I would probably towel dry the soaked potatoes a bit to get off all possible water because I do cause some spattering...but I’m outside so who cares.)  Since I fry HOT for the entire process...375^, the fries cook quickly with no need for a second cooking,  and with my 3 burners I can keep up with neighborhood demands.  If I fry first at only 325^, the fries are not as crisp as they tend to absorb more oil.

STEAK AND CHICKEN ON THE GRILL

And just a few steps outside the back door is our BBQ area and that is where I grill steaks...just can’t bring myself to pan fry a good steak.  And cream just did not sound like what I wanted, so I dreamed up a different sauce with fresh mushrooms and onions and, in honor of the recipe, I did use some good cracked pepper, and it was great.  I had NY strip steaks in the fridge and decided to use them rather than purchasing the filets suggested.  The steaks were cut in half as they were too big for a hot, busy day,  and I also grilled pieces of  boneless/skinless chicken breasts which were more kid friendly.

A COMPLETE MEAL

Dorie suggests finishing the meal with “anything green.”   I steamed  fresh green beans to complete the meal.  With all the sugar we had eaten through the day, this was a great meal to balance out some of our Easter fun.

By the time we’ve all posted again, my family will have just enjoyed helping our Mexican friends celebrate Cinco de Mayo.  We will have a feast...another excuse for a fun family cooking day...and that breaded fish I mentioned above is sounding good; I think we’ll be making fish tacos as part of our fiesta.

Can’t wait to see what you’ve all done with your steaks...I’ll learn from what you all have done and read about how you liked this recipe’s cooking method.