My wife wanted some “beef” for Sunday night dinner. No problem!! We just happen to have a nice roast beast for two in the freezer. How about a nice Hasselback potato that we can share and some basic green bean bake? Let’s keep it real simple. Sounded like a plan to her. Maybe even open a nice bottle of wine. The plan gets better.
I seasoned the roast beast with garlic powder, Kosher salt and some Tellicherry ground pepper, after applying some EVOO to the meat.
Put the hooks into the beast just like Noah did in his video and hung over the fire.
Next up is to start the Hasselback potato. First you have to slice the potato (carefully) using two wooden spoon handles.
Then I soaked the potato in some cold water to remove a bit of the starch.
Meanwhile, while soaking the potato, I melted the butter in preparation for the next step. I discovered that I didn’t have the Panko bread crumbs that I thought I had. Well, let’s improvise. I did happen to have some herb stuffing, so that is what I used.
Here is step one in the cooking process. Brush the melted butter over the potato and sprinkle generously with the Kosher salt and into the oven at 425, uncovered.
Thirty minutes later, pull the potato out and sprinkle the herb stuffing (or Panko bread crumbs if you have them) over the potato. Drizzle some of the butter over the potato and return to the oven for another 20 minutes. After 20 minutes, sprinkle the potato with some grated Parmesan chees and return to the oven for a final 20 minutes.
About two and one-half hours later the roast beast is off the PBC and in the house. Lookin’ good!! Smelling even better!!
Time to carve the beast for dinner.
Finally, time to plate. By this time I am ready to eat. I wanted the roast beast, but I took a little green bean bake and a few slices of the Hasselback potato. It was really good. The leftovers will be equally as good.
Art
