I didn't set out to create such a herculean meal. It just kind of happened.
Bored beyond belief with the standard steak and mashed potatoes ideal, I oped to go for a stretch: Filet mignon and hasselback potatoes in the traditional Swedish sense. Marry this with some endives and portobello mushrooms with a fruity pepper and what do you have?
One beautiful plate.
The filet was most simple. A little bit of salt and some of McCormick's steak seasoning.
Same with the endives and mushrooms, which were prepped for the grill with some olive oil, salt and pepper.
But, alas, Nancy and I got heavy into a discussion about her day and I spaced a bit on the grill. I rushed out to the backyard in a hurry, but it was too late. Half the precious endives and one of the mushrooms looked up from the grill, seething! I had burned them.
Bummer. But I was able to salvage half of the lot.
Making the potatoes was such a treat.
I'd heard of these hasselback potatoes, which hail back to Sweden. Apparently -- from what I understand -- a restaurant developed this method and has since become a staple throughout the country.
It's such a simple procedure.
You cut through the potatoes nearly to the end, then roast them in the oven for about one hour. I used russet potatoes, but removed the skin. I then added butter, salt and pepper and a mixture of spices and other seasonings to the potatoes. They remained in the oven just over one hour with no covering. The texture was quite nice. They could have benefited from some parsley, chives and/or fresh garlic or Parmesean cheese. Alas, this was my first time doing this and I did no follow a recipe to the exact, so I'm still a learner.