Best Shredded Lamb Sandwich With Dijon Sambal Aioli And Spicy Potato Chips Recipes

GRILLED RIB EYE STEAK AU POIVRE WITH DIJON-ROASTED GARLIC AIOLI PANKO FRIES AND TOMATO SALAD

Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad image

Provided by Ming Tsai

Time 13h30m

Yield 4 servings

Number Of Ingredients 27

Ingredients

4 each 10 ounce rib eye steaks
2 tablespoons coarse ground black peppercorn
1 tablespoon coarse ground white peppercorn
1 tablespoon coarse ground green peppercorn
1 tablespoon coarse ground red peppercorn
1/2 tablespoon szechwan peppercorn
Salt to taste
4 heads roasted garlic
2 tablespoons dijon mustard
2 egg yolks
2 cup canola oil
Juice of 1/2 lemon
Salt and black pepper to taste
6 large baking potatoes, washed and wrapped in foil and pricked (Can use leftover mashed potatoes)
8 garlic cloves
1 cup chopped scallions
1 cup heavy cream
2 tablespoons butter
2 cups AP flour
3 eggs, beaten
2 cups panko
Salt and black pepper to taste
2 large, ripe tomatoes, sliced 1/16"
Extra virgin olive oil
Balsamic vinegar
Fleur de sel
Cracked black pepper

Steps:

Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.
For the aioli: In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.
For the fries: Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled, scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2" thick. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours. Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D, about 5 minutes. Season with salt.
For the salad: On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and season with Salt and pepper.
Plating: On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a ramekin for both the steak and fries.

SPICY POTATO FRITTERS (BUJIA)

Spicy Potato Fritters (Bujia) image

We've been cooking up spicy vegetable fritters like these since Susan visited India back in 1983. Fresh whole spices, sea salt, and freshly ground black pepper make a big difference in such a simple vegetarian dish.

Provided by Food Network

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 33

Ingredients

2 tablespoons black mustard seeds
1 tablespoon cumin seeds
2 tablespoons clarified butter (ghee)
2 tablespoons crushed, dried neem (curry) leaves
1 onion, diced
2 teaspoons minced garlic
1/2 teaspoon turmeric
1/2 bunch cilantro, leaves roughly chopped
1 serrano chile, seeded, stemmed, and very finely diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled
2 cups vegetable oil, for frying
Mint and Cilantro Chutney, to serve, recipe follows
Yogurt Sauce, to serve, recipe follows
3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, with seeds, finely chopped
1/2 teaspoon salt
1 small lemon, juiced
1/2 tablespoon peanut oil
3 tablespoons peanut oil
2 teaspoons black or yellow mustard seeds
2 teaspoons cumin seeds
2 teaspoons minced garlic
1 teaspoon freshly grated ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1 pint plain yogurt

Steps:

For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside.
For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning.
To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.)
To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated.
Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving.