Brad Williams and Adam Ray Hit the Grill | Something's Burning

Adam Ray & Brad Williams from About Last Night Podcast join Bert on a new episode of Something's Burning. Bert's trying to be healthy and mixes it up by making a nice steak dinner with mini Blooming Onions.

Recipe:

RIBEYE STEAK AND TOMAHAWK STEAK

TWICE-BAKED POTATOES

BLOOMIN ONIONS

40 oz Tomahawk Steak 28 Day Dry-Aged

18 oz Bone-in ribeyes (Dry-aged 28 days)

10 oz Prime Filet Mignon (Wet Aged 28 days)

- All pre-seasoned, already salted

- Cook with butter, pepper, some salt

PREPARE THE MEAT

- Thanks to LKSD Kitchen in Downey, California for the meat.

HOW TO COOK the FILET:

- Cook in skillet with a lot of butter, two minutes on either side, finish in 450 degree oven for 14 minutes, flipping at 7 minutes

- Lower heat to 350 degrees for the potatoes

Prepare the Twice-Baked Potatoes

- Cut each cooked potato in half lengthwise and scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support.

- Lay on a baking sheet.

- Smash the potatoes with 1 stick butter, ½ cup bacon bits and ½ cup sour cream.

Mix in:

½ cup cheese

½ cup milk

Seasoned salt

Green onions

Black pepper to taste

- Fill the potato shells with the filling. Top with a little more grated cheese and bake until warmed through, 15 to 20 minutes.

PREPARE THE BLOOMIN’ ONIONS

- Heat a bunch of oil for deep-frying (try to get to 400 degrees)

- Make the onion breading. Whisk together in a bowl:

2½ cups flour

1 teaspoon cayenne

2 tablespoons paprika

½ teaspoon thyme

½ teaspoon oregano

½ teaspoon cumin

Black pepper in a bowl

1. In another bowl, whisk together:

2 eggs

1 cup whole milk

1 cup water

- Cut the onion and place in a bowl cut-side up. Pour all of the flour mixture on top. Cover with a plate and shake to distribute the flour mixture.Pat of the excess.

- Using a spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process.

- Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels.

- Season with salt and serve with the dip.

- Make the bloomin onion sauce (some already in fridge.)

Mix together:

2 tablespoons mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon drained horseradish

1/4 teaspoon paprika

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper