7-31-10 New York Strips & Twice Baked Potatoes

Saturday night is great for entertaining friends. What better way to enjoy the evening than good wine, some fat steaks, and our nummy twice-baked potatoes. The Bridges joined us for dinner, provided a great bottle of wine, and we got it started with a pitcher of Sangria!!!

What you’ll need:

Tami’s Sangria (she made it, we drank it!!!) http://www.wineintro.com/sangria/simple.html
Several thick New York Strips
Dale’s Steak Seasoning
Extra virgin olive oil
Baking size potatoes
Fat-free sour cream
Shredded cheese
Fat-free milk
Smart Squeeze/Land O’Lakes Reduced Fat Butter
Corn-on-the-cob
French bread
Louis M. Martini Monte Rosso Vineyard 2002 Cabernet Sauvignon Sonoma Valley

Mix sangria wine, brandy, triple sec, orange juice, and ginger ale and place in freezer for one hour. The recipe that we loosely followed called for refrigerating Sangria for 24 hours prior to serving. If you are that organized, follow accordingly; if not, try the freezer route!!! Slice up some oranges and limes and toss in the pitcher and garnish the glasses. Serve over ice and be careful…this stuff has a kick (see Jimmy when the Sangria’s starts talkin’ below)!!! Open Cabernet to allow to breath for 45 minutes to an hour.

Trim all the fat from the New York strips. When trimming the ends, save chunks to make “snack ‘ems” (more on this later). Pepper both side of trimmed steaks/ends and set aside. Add 3 tablespoons of Dale’s Steak Seasoning and 2 tablespoons of extra virgin olive oil to gallon size bag. Marinate steak in fridge for one hour, flipping occasionally.

Mix extra virgin olive oil and garlic salt in hands and rub on outside of potatoes. Lay potatoes directly on oven rack and place foil underneath to catch drips. Heat oven to 450 degrees and cook for one hour. Remove from oven and slice top open to allow heat to exit. Gut the potatoes into a large mixing bowl and place skins back in oven for 5 minutes. Add 8 oz. of fat-free cream cheese, ¼ cup of fat-free milk, one cup grated cheese, and ¼ cup Smart Squeeze. Season to suit with seasoned salt and black pepper. Mix thoroughly . Remove toasted skins from oven and stuff with potato, cheese, & sour cream combo.

Reduce heat in oven to 350 degrees and return potatoes for 6- 8 minutes, then remove.

Fill 5 quart Calphalon sauce pan to half full with water. Add pinch of salt and bring to boil. Add corn-on-the-cob and boil for 30 minutes on medium high, then turn off heat.

Light grill and cook steaks to suit on medium heat, flipping occasionally. Cook the trimmed ends with space and serve these “snack ‘ems” to keep the troops from starving while you pull everything together! Finish the Sangria if you haven’t already and slice the French bread and spread with butter/Smart Squeeze. Broil at 500 degrees until edges are browned; remove.

Serve steak, potato, corn-on-the cob, and bread. Drink a toast to good friends with this superb Cab Sauv (thanks Jimmy and Beth!!!).
Eat, drink, and enjoy!!!
BC