Pitchfork Fondue Steak Fry Recipes

PITCHFORK FONDUE (STEAK FRY)

Steps:

• Marinate the steaks in large ziplock bags, overnight if possible.
• Note: Unfortunately the ingredient reader on this program will not let me put rib steak, it insists on putting rib eye.
• Lay out the steaks on a tray.
• Throw away the marinade.
• Heat the oil in a tall stockpot over a propane burner. Does not take a long time.
• Pierce the steak at one end and loop the steak twice on the pitchfork. Push the steak back on the fork.
• Pierce and loop another one. Put 3 steaks on one fork.
• Carefully lower the steaks into the hot oil. Fry 8 to 10 minutes.
• Serve with baked beans and baked potatoes with butter and sour cream.
• Note: Keep that pot and burner as low to the ground as you can. DO NOT LET GO OF THAT PITCHFORK, IT MIGHT TIP OVER THE HOT GREASE.
• You can use the stock pot or dutch oven over hot coals also, but use a long fork instead of a pitchfork and cook 1 steak at a time.
• Note: You can use buffalo steak, any steak with a bone is very tender close to the bone. You may also use pork. Chicken or fish is very difficult to pierce and stay on a fork.
• Do not let children near the cooking!

STEAK FRIES

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
• Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
• Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

FONDUE WITH SEARED STEAK

Steps:

• Season beef with salt and pepper. Heat a heavy skillet over medium-high heat. Swirl in oil. In batches, add beef in a single layer. Cook, turning occasionally, until browned on all sides, about 3 minutes for medium-rare. Transfer to a plate; tent with parchment-lined foil.
• Toss cheeses with cornstarch in a bowl until coated. Rub bottom and sides of a medium pot with garlic; discard garlic. Add wine and brandy; bring to a simmer over medium-high heat.
• Reduce heat to medium. Stir in cheese mixture in batches, waiting for cheeses to melt before adding more. Cook, stirring, until melted and smooth, about 10 minutes. Season with nutmeg.
• Transfer to a fondue pot set over a warmer. Serve with beef, apple, fennel, cornichons, and bread.