Grilled Steak, Steamed Broccoli, and a Salted Baked Potato
We had some nice rib eyes tucked away in the freezer (they lasted a whole three weeks), and with the weather being so nice, we decided to throw them on the grill. Ben's initial suggestion was a rice pilaf to accompany, but as we have been eating so much rice, I suggested baked potatoes (we don't eat so many potatoes). The only food I remember ever really liking at The Cracker Barrel (a popular chain restaurant for those unfamiliar) was a salt crusted baked potato (if that's all I remember you can rightly guess that I wasn't highly impressed). This potato was what I had in mind and this was a very successful imitation indeed. I especially loved the salty crisp skin and will most certainly make these again. We had a wonderful bottle of Gascón Malbec from Argentina with this meal...this particular wine is one of my all time favorites. If you like a full bodied dry red wine be sure to give this one a try sometime.
Salted Baked Potatoes
medium baking potatoes
Scrub the potatoes clean several hours before you wish to bake them so that they will be completely dry. Pierce the potatoes several times each, and place the in a bowl; drizzle with a bit of canola oil and turn them around in the bowl to coat completely. Sprinkle the potatoes with a generous amount of kosher salt, turning them so that all sides have some salt adhere to them. Place a baking sheet on the bottom rack of the oven and place the potatoes directly on the rack above the sheet. Bake at 350 degrees F for one hour, or until the potatoes are cooked through and the skin is crispy. Serve the potatoes so that each person may crack that delicious skin them selves and top however you like to top baked potatoes (we used fat free sour cream).