Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

March 1, 2013

BBQ My Way: Five-star sides

We covered how to make a five-star steak indoors recently using a cast iron skillet and your oven.
This week's column is going to cover two simple side dishes that are traditionally offered at the upper end steak houses as the perfect compliments to the delicious, rich, beefy prime steaks.
The Baked Potato
I know what you're thinking right now. You're saying to yourself, “Dave, you wash it and nuke it in the microwave until it's fork tender. Not a big deal.” You could do that, but the end result would not be a five-star potato.
So, please follow me on this.
First, purchase a genuine Idaho potato, also known as a russet potato. Wash the skin thoroughly with a brush and dry thoroughly. The oven should be preheated to 350 degrees Fahrenheit. Now rub the potatoes with olive oil and place on a cookie sheet.
Liberally sprinkle the entire potato with kosher or sea salt. Table salt would be too bitter and will not result in a good texture.
Bake until a fork slides through the potato easily. This will take 45 minutes to an hour depending on the size of your potatoes. The result will be a firm, crispy and salty skin that should be eaten and enjoyed along with the moist, creamy potato. Serve with butter and an option of sour cream. Now that's a five-star potato my friend.
Creamed Spinach
There are a variety of recipes out there for this creamy side dish. I've tweaked this recipe over time but have kept it simple. You can get pretty involved with some of the recipes out there if you want to.
Personally, I like keeping things simple if the end result tastes good.
1 Tbs Olive Oil
1 onion – coarsely chopped
1 to 2 cloves of garlic – chopped

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