A choice of New Year’s Eve fare

On today's menu that entree is priced at $68 ala carte
By John Owen | Dec 27, 2012

According to the calculations on Google Search it will take you less than 30 minutes to drive from Taco Time in Edmonds to Canlis, overlooking Lake Union.

A lot of local residents probably measure the difference in years, not minutes or seconds.   Peter Canlis opened his esteemed eatery in 1950. After we moved into the Seattle area, Alice and I spent almost every New Year's Eve at Canlis.

OK, the term "at Canlis" might be misleading.   But for several winter holidays we served a "Canlis style" midnight home-cooked  supper for two.  It included a steak, and a Canlis salad of romaine lettuce, parmesan cheese, bacon, mint, oregano and an olive oil dressing with lemon juice and coddled egg.

The featured steak at Canlis over a half century has been the Wagyu Tenderloin.  On today's menu that entree is priced at $68 ala carte.

We created an inexpensive substitute which we named:

 

 

Skid Row Steak

 

flank steak to serve four

2 cloves garlic

2 tablespoons soy sauce

1 tablespoon catsup

1 tablespoon cooking oil

1/2 teaspoon ground black pepper

1/2 teaspoon oregano

 

Trim fat from meat then, with the same butcher knife, score the steak on both sides.

Mince the garlic and moosh around with the other ingredients. Rub this mess into both sides of steak and let rest  30 minutes.

Broil the steak just until rare or cooked to your taste, then carve into thin slices on the diagonal.

 

The essential accompaniment to the salad and steak was and is:

 

The Canlis Baked Potato

 

This  is supposed to be the genuine recipe.

At Canlis they serve half of a large potato to each guest.  So if you are planning a dinner for four, bake two large potatoes in a 425 oven for 45 to 60 minutes or until done.

Meanwhile fry four strips of bacon until crisp.

Remove potatoes from the oven and reduce heat to 350.

Cut each potato in half lengthwise, saving the skins.

With the aid of a fork and after yelling three times, "oops, dang, this is hot!" scoop the pulp into a bowl.

To the pulp from the two potatoes add 1/4 cup sour cream, four teaspoons of grated parmesan cheese, four teaspoons of minced green onion, salt and pepper to taste and the crumbled bacon from the  four strips.

Mix but don't mash the ingredients.

Fill the four potato skins, top each with more parmesan cheese and return to the 350 oven for another 20 minutes.

Just before serving add a pat of butter and a sprinkling of paprika to each half.

Or you could ignore all the above suggestions and celebrate New Year's Eve with a Big Juan Burrito Beef and  Cheddar Fries at Taco Time in Edmonds.

 

 

 

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