Idaho-Style Finger Steaks

A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!

Ingredients

• 1 egg
• 2 cups buttermilk
• 2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
• ½ cup all-purpose flour
• 1 ½ pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
• 2 ½ cups all-purpose flour
• 2 teaspoons garlic powder
• salt and pepper to taste
• 3 cups canola oil for deep frying

1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Und das Dessert:

Idahoan Molten Lava Cakes

Ingredients

• 4 ounces bittersweet chocolate, broken into small pieces
• 4 ounces semisweet chocolate, broken into small pieces
• ¼ cup unsalted butter, cut into small pieces
• 4 eggs
• ½ cup sugar
• ¼ cup Idahoan® Boxed Original Mashed Potatoes, dry
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• ½ teaspoon salt

1. Preheat oven to 375 degrees F.
2. Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
3. In a double boiler, melt the chocolate and butter.
4. Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
5. Remove from heat and cool.
6. In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
7. Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
8. Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
9. Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
10. Let them rest a few minutes before serving. The center may sink a little - don't worry.
11. Run a thin knife around the inside edge to help release the cakes.
12. Top with powdered sugar and whip cream.