Koji Steak and Crunchy Cheesy Potatoes

 

After the previous success with the Koji rice marinated steak we wanted to try another to see if it is repeatable. The answer in short is that- It Is! The rib steak was coated with seasonings and the slightly crushed Koji Rice  and placed in a bag in the fridge for 3 days this time.  It was removed and the rice scraped off and placed in a vacuum bag for the Sous Vide cooking. Given that this was a nearly 2″ thick piece we went for 4 hours at 130F.  After this it was tossed on the blazing hot charcoal for 90 sec per side and brought in to rest.

Meanwhile there were leftovers to improve. One of our family holiday staples is cheesy potato casserole. Teal makes the potatoes chunky rather than sliced and this is good. I enjoy the crunchy edges but there never seems to be enough.   Given that Teal made an extra large batch for Christmas I had plenty of left-overs but few edges. So what to do?  Here I take a hint from Grandma’s Polenta left-overs.

The potatoes and sauce set up rather firm in the fridge. It was actually sliceable (like cold polenta).    Slice into 1/2 to 3/4″ slabs.  Next they need to be coated:

  • 1 c corn chex – crushed (in your hands)
  • 2/3 c shredded cheese

Mix the 2 together well.

Place the slabs of potato casserole on the Chex & Cheese mix and press into the coating on both sides.

Place in preheated skillet with butter that has already browned and then brown the potato mix on wn both sides. Serve with the steak (or have as a meal all on its own).