- Nov 7, 2018
- 832
- 2,659
Seeing as today was in the 70s here, sorry fellas and fellaettes up north, decided to make some of wife and my fave dinner.
Went to the store and bought some thin sliced, milanesa, steak. This isnt thin as shaved you would use for steak and cheese but could probably work. While I was there also grabbed some blue cheese.
Got home, mixed butter, margarine here, garlic, pepper, blue cheese and parsley to taste. Put a bit if the spread on each piece of meat, roll it up and secure with a tooth pick. Then gave them a light dusting of Meat Church Holy Voodoo, love that rub.
Set that back in the fridge, diced up some taters, seasoned up with some salt and pepper and into a 425 degree oven they go for about 30 mins.
About 15 mins before the taters are done, toss the roll ups on a hot grill. Cook on each side for no more than a couple mins. You will get smoke as the blue cheese and butter run out. Dont worry, if you filled them enough there will be plenty of filling left
Took those inside just in time to pop some green beans in the microwave and pull the taters.
Tossed the spuds in a big bowl with some fresh garlic, parsley and a bit more Holy Voodoo and gave it a good toss to coat the taters.
Presentation needs help, but too many others in the kitchen while I was platin up the noms.
Went to the store and bought some thin sliced, milanesa, steak. This isnt thin as shaved you would use for steak and cheese but could probably work. While I was there also grabbed some blue cheese.
Got home, mixed butter, margarine here, garlic, pepper, blue cheese and parsley to taste. Put a bit if the spread on each piece of meat, roll it up and secure with a tooth pick. Then gave them a light dusting of Meat Church Holy Voodoo, love that rub.
Set that back in the fridge, diced up some taters, seasoned up with some salt and pepper and into a 425 degree oven they go for about 30 mins.
About 15 mins before the taters are done, toss the roll ups on a hot grill. Cook on each side for no more than a couple mins. You will get smoke as the blue cheese and butter run out. Dont worry, if you filled them enough there will be plenty of filling left
Took those inside just in time to pop some green beans in the microwave and pull the taters.
Tossed the spuds in a big bowl with some fresh garlic, parsley and a bit more Holy Voodoo and gave it a good toss to coat the taters.
Presentation needs help, but too many others in the kitchen while I was platin up the noms.
