Steak:
2 large T-bone steaks, about 3 pounds, 1 3/4-inch thick each
Vegetable oil, for drizzling
3 to 4 tablespoons Worcestershire sauce
Salt and pepper
4 slices white toast, buttered and cut from corner to corner

Green Onion Fritters:
Vegetable oil, for frying
1 cup all-in-one pancake mix
1/2 cup water
7 to 8 scallions, cleaned, dried and trimmed of roots, chopped
Pinch cayenne pepper
Salt
Freshly ground black pepper

Preheat a large griddle pan or 14-inch skillet over high heat.
Drizzle the steaks with oil and add to screaming hot pan. Cook 8 minutes on each side for medium doneness. After you flip the steak, baste it with Worcestershire sauce and season with salt and pepper. When you remove steak to cutting board or serving platter, baste opposite side and season it up. Let meat rest a few minutes before you cut into it to let the juices redistribute. Cut meat from bones and portion into 4 servings. Push toast down in toaster, butter it and cut from corner to corner.

Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat to medium-high heat. Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.

In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side). Add the chopped green onions and season with the cayenne, salt, and pepper. When the oil is ready for frying, drop spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy. This should take no more than 3 to 4 minutes. Remove and drain on the paper towel lined plate. Season with salt while they are still hot.
Serve steaks on toast with green onion fritters

Bacon, Spinach and Cream Potatoes

3 pounds Idaho potatoes, peeled and sliced
Salt
Extra-virgin olive oil
4 strips center cut bacon, chopped
1 medium onion, quartered and thinly sliced
1 cup cream
2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel
Salt and pepper
1/4 teaspoon freshly grated nutmeg, eyeball it
Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

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Ages ago, I promised a picture of one of my dinner salads. This one contained red leaf lettuce, avacado slices, roma tomato chunks, onion slilces, seasoned chicken breast slices, blue cheese dressing and walnuts on the top.

The flavors meshed nicely together. We agreed, though, that next time, some hard-boiled eggs would add some great flavor to it.

Thanks for visiting Lisa’s Place.

Shrimp and scallop pizza
Jim’s Pizza

Thanks for visiting Lisa’s Place.