1 ribeye roll
Puréed fresh garlic
Salt and pepper
8 yellow onions, peeled and sliced 1/8"
All purpose flour
Oil for frying
16 russet potatoes, peeled and quartered
8 oz. butter
2 c. heavy cream
Salt and pepper to taste
3 oz. freshly grated horseradish (or prepared horseradish)
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Rub rib eye roll with garlic, seasoned salt, and pepper. Smoke-cook at 250ºF, 10 minutes per pound.
Separate the onion rings and place them in a container of cold water. Remove, and while still wet shake in covered container a few at a time to coat with the flour.Heat oil to 325ºF and fry onions in small batches until golden and crisp.
Boil the potatoes until tender, drain. While still hot, beat in mixer with whip until smooth. Add cream and butter and horseradish. Season with salt and pepper.
Yield: 12 - 20 servings |