{"id":2299,"date":"2012-03-02T04:19:59","date_gmt":"2012-03-02T04:19:59","guid":{"rendered":"http:\/\/calamariqueen.wordpress.com\/?p=2023"},"modified":"2012-03-02T04:19:59","modified_gmt":"2012-03-02T04:19:59","slug":"steak-and-mini-twice-baked-potato","status":"publish","type":"post","link":"https:\/\/www.calamariqueen.com\/?p=2299","title":{"rendered":"Steak and Mini Twice-baked Potato"},"content":{"rendered":"<p>We are going to be out of town this weekend so I didn&#8217;t do any grocery shopping this week! \u00a0So I just raided the pantry and our freezer and came up with this meal! \u00a0Steak and potatoes, two of my favorites and just perfect together :). \u00a0My fave Ina Garten recipe as usual for the steak and blue cheese sauce. \u00a0The Mini Twice Baked potato comes from just a random blog\/website (http:\/\/laurasbestrecipes.com). It was really tasty and I will surely do this again in the future.<\/p>\n<figure id=\"attachment_2024\" aria-describedby=\"caption-attachment-2024\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0352-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2024\" title=\"IMG_0352\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0352-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-2024\" class=\"wp-caption-text\">\ud83d\ude42<\/figcaption><\/figure>\n<p><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0354-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2025\" title=\"IMG_0354\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0354-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><\/p>\n<figure id=\"attachment_2026\" aria-describedby=\"caption-attachment-2026\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0355-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2026\" title=\"IMG_0355\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0355-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-2026\" class=\"wp-caption-text\">\ud83d\ude42<\/figcaption><\/figure>\n<figure id=\"attachment_2027\" aria-describedby=\"caption-attachment-2027\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0356-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2027\" title=\"IMG_0356\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0356-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-2027\" class=\"wp-caption-text\">\ud83d\ude42<\/figcaption><\/figure>\n<figure id=\"attachment_2028\" aria-describedby=\"caption-attachment-2028\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0357-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2028\" title=\"IMG_0357\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0357-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-2028\" class=\"wp-caption-text\">\ud83d\ude42<\/figcaption><\/figure>\n<figure id=\"attachment_2029\" aria-describedby=\"caption-attachment-2029\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0360-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2029\" title=\"IMG_0360\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2012\/03\/img_0360-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-2029\" class=\"wp-caption-text\">so good!!<\/figcaption><\/figure>\n<div><a href=\"http:\/\/laurasbestrecipes.com\/2010\/01\/mini-twice-baked-potato-appetizers.html\">Mini Twice Baked Potato Appetizers<\/a><\/div>\n<div><\/div>\n<div><em>Makes 2 dozen<\/em><\/div>\n<div><\/div>\n<div>Ingredients:<\/div>\n<div><\/div>\n<div>\n<ul>\n<li>24 baby Yukon Gold or red potatoes (small russets work too &#8211; but they are usually too big)<\/li>\n<li>2-3 TBSP extra virgin olive oil<\/li>\n<li>2 tsp freshly chopped Thyme<\/li>\n<li>4 oz. pancetta or applewood smoked bacon, cooked-crispy and crumbled<\/li>\n<li>5 TBSP chives, finely chopped<\/li>\n<li>1\/2 cup creem fraiche or sour cream<\/li>\n<li>1\/2 cup Parmigiano-Reggiano, coarsely grated<\/li>\n<li>Sea salt and pepper<\/li>\n<\/ul>\n<\/div>\n<div><\/div>\n<div><strong>Preheat oven to 425 degrees.<\/strong><\/div>\n<div><\/div>\n<div>Step 1: \u00a0Wash, dry potatoes and place on a large baking sheet. \u00a0Toss with olive oil to lightly coat potatoes. \u00a0Sprinkle with half of the fresh Thyme, sead salt and pepper. \u00a0Toss. \u00a0Bake potatoes until they are very tender when pierced with a skewer or tooth pick&#8230; approximately 20-25 minutes. \u00a0Remove from the oven and allow to completely cool.<\/div>\n<div><\/div>\n<div><strong>Increase oven temperature to 450 degrees.<\/strong><\/div>\n<div><\/div>\n<div>Step 2: \u00a0Make sure potatoes are cool enough to handle. \u00a0Cut the top 1\/4 of the potato off. Discard tops. \u00a0Use a small spoon to gently hollow out the inside. \u00a0Scoop the potato flesh out and transfer it to a large bowl. Mash the potato flesh with a fork or masher. \u00a0 Combine it with bacon or pancetta, chives and creme fraiche and the remaining Thyme. \u00a0Season to taste with sea salt and pepper.<\/div>\n<div><\/div>\n<div>Step 3: \u00a0Again, carefully using a small spoon, gently fill each hollowed potato with the filling. \u00a0Use your fingers to ensure it&#8217;s all the way inside and it should be slightly mounded at the top. \u00a0Sprinkle with Parmigiano-Reggiano.<\/div>\n<div><\/div>\n<div>Step 4: \u00a0Make sure all potatoes are facing up on the baking sheet and return to the oven. \u00a0Bake an additional 8-10 minutes until filling is completely heated. \u00a0Sprinkle with the remaining chives. \u00a0Serve immediately while warm.<\/div>\n<div><\/div>\n<div>For the steak:<\/div>\n<div>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 (10-ounce)\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/filet-mignon\/index.html\">filet mignon<\/a><\/li>\n<li>2 tablespoons\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/vegetable-oils\/index.html\">vegetable oil<\/a><\/li>\n<li>1 tablespoon fleur de sel<\/li>\n<li>1 tablespoon coarsely cracked black\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/peppercorn\/index.html\">peppercorns<\/a><\/li>\n<li>2 tablespoons\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/butter\/index.html\">unsalted butter<\/a>, at room temperature, optional<\/li>\n<li>Roquefort Chive Sauce, recipe follows<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<div>\n<p>Preheat the oven to 400 degrees F.<\/p>\n<p>Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.<\/p>\n<p>Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/sel\/index.html\">sel<\/a>\u00a0and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.<\/p>\n<p>When the skillet is ready, add the steaks and\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/sear\/index.html\">sear<\/a>\u00a0them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.<\/p>\n<p>Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you&#8217;re actually testing the middle of the steak.)<\/p>\n<p>Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.<\/p>\n<\/div>\n<h2>Roquefort chive sauce:<\/h2>\n<ul>\n<li>1 1\/2 cups\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/cream\/index.html\">heavy cream<\/a><\/li>\n<li>2 ounces French\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/roquefort\/index.html\">Roquefort cheese<\/a>, crumbled (4 ounces with rind)<\/li>\n<li>1\/2 teaspoon kosher salt<\/li>\n<li>1\/4 teaspoon freshly ground black pepper<\/li>\n<li>1 tablespoon chopped fresh chives<\/li>\n<\/ul>\n<div>\n<p>Bring the heavy cream to a boil in a small heavy-bottomed\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/saucepan\/index.html\">saucepan<\/a>\u00a0over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/chives\/index.html\">chives<\/a>\u00a0and\u00a0<a href=\"http:\/\/www.foodterms.com\/encyclopedia\/whisk\/index.html\">whisk<\/a>\u00a0rapidly until the cheese melts.<\/p>\n<p>Yield: 4 servings<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>We are going to be out of town this weekend so I didn&#8217;t do any grocery shopping this week! \u00a0So I just raided the pantry and our freezer and came up with this meal! \u00a0Steak and potatoes, two of my favorites and just perfect together :). \u00a0My fave Ina Garten recipe as usual for the &hellip; <a href=\"https:\/\/www.calamariqueen.com\/?p=2299\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Steak and Mini Twice-baked Potato&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2299","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/2299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2299"}],"version-history":[{"count":0,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/2299\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}