duck fat

Breakfast Of Champions # 28 – ”Steak & Eggs”

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This morning I had my usual two bananas and a large pot of peppermint tea for breakfast.
One hour later I remembered a bone in rib eye in the fridge and although I tried to forget about it for the time being, I did not succeed. So at about 8.30 am I gave in to my craving for a proper breakfast and prepared this beauty :
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Bon Appetit ! Life is Good !

Breakfast Of Champions # 28 – ” Steak & Eggs”

saute potatoes, grill steak

Duck Fat Sauteed Potatoes

top with sliced ttomatoes

top with medium-rare steak

Top with soft-boiled eggs

Drizzle With Chili Oil, Sprinkle With Freshly Ground Black Pepper & Scallions

Drizzle Egg’s With Chili Oil, Sprinkle With Freshly Ground Black Pepper, Kosher Salt & Scallion’s

Top With Fresh Basil

Breakfast Of Champions # 28 – ” Steak & Eggs”

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Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

After I cooked this meal and started eating it, I became acutely aware of a monstrous mistake I had made: I had two hens in the fridge and I only cooked one, thinking it would be enough. I should have known better.
This could be the poster child for comfort food. The crispy, juicy , oh so tender cornish hen, freshly fried , crispy, tasty pommes frites and a great heirloom tomato baked with scallions, freshly grated parmesan and seasoned with sea salt and cayenne pepper. The whole schamukkus served with mayonnaise to dip the frites and a mixture of soy sauce, lime juice and chili oil for the meat.
Absolutely delicious – I just wish I had cooked both of the cornish hen’s 🙂
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Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

: Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

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Ingredient’s :

Cornish hen, padded dry inside and out
Makeshift fryer, filled with heavily salted peanut oil
Chili oil,

Potatoes, peeled, cut into fries
Duck fat,
Sea salt,
Cayenne pepper,

Heirloom tomato, cut in half
Parmigiano-Reggiano,
Scallions, cut into 3 inch lengths
Sea salt,
Cayenne pepper,
Butter, melted,

Method :

Fry the cornish hen at 375 F until very crispy and cooked through. Remove to absorbent paper. Drizzle with chili oil.

Add the potatoes to the cold duck fat and heat it until the fat reaches a temperature of 375 F. Cook until crisp and golden brown. Remove to absorbent paper. Sprinkle generously with sea salt.

Season tomato with salt and pepper, top with grated parmesan. Dip scallions in butter and season with salt and pepper. Place on parmesan topped tomato. Bake until parmesan crust is golden brown.
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Bon Appetit ! Life is Good !
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Bone-In Rib Eye & “Stuff”

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What a great early dinner today (I started work at 4.00 am, so dinner at 5.0 pm does not sound so ridiculously early, does it? )
This dish was very satisfying, from the potatoes to the beans to the steak. I Sauteed everything in duck fat with lot’s of roasted garlic and used some leftover duck jus to lightly mash the potatoes and beans with, for a great flavor and texture 🙂

“Sauteed bone-in rib eye , with habichuelas blancas (smal white beans), potatoes, tomatoes, scallions and Duck jus”.

Bon Appetit ! Life is Good !
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