Petits Filets with Tomato Confit, Potato Latkes & Chimichurri
S2 E15 | Treat the Legion of Skanks to the Food of Their People | Something's Burning
Big Jay Oakerson, Luis J. Gomez, and Dave Smith get a steakhouse‑meets‑deli plate: seared petits filets, jammy tomato confit, crisp potato latkes, and a punchy chimichurri. Crowd‑pleaser, mic‑drop.
Tomato Confit
Ingredients:
- Grape or cherry tomatoes
- Garlic cloves
- Olive oil
- Salt & pepper
- Balsamic vinegar
Steps:
- Split tomatoes in half.
- Crush garlic cloves.
- Wrap tomatoes and garlic in aluminum foil (add a light drizzle of olive oil); roast at 350°F for 30 minutes.
- Unwrap; season with salt and pepper and toss with a splash of balsamic.
Chimichurri Sauce
Ingredients:
- Parsley, stemmed & chopped
- Extra‑virgin olive oil (EVOO)
- Red wine vinegar
- Dried oregano
- Ground cumin
- Sea salt
- Garlic, minced
Steps:
- Add all ingredients to a food processor and pulse until smooth.
- Transfer to a bowl; add more EVOO to reach desired consistency.
Potato Latkes
Ingredients:
- Russet potatoes, peeled & shredded
- Onion, minced
- Lemon juice
- Eggs, beaten
- All‑purpose flour
- Chives, chopped
- Salt, pepper, garlic powder
- Neutral frying oil
Steps:
- Combine shredded potatoes, minced onions, and lemon juice; let sit 20 minutes.
- Wring out excess liquid.
- Stir in beaten eggs, flour, salt, pepper, garlic powder, and chives.
- Heat frying oil in a skillet.
- Ladle scoops of potato mixture into hot oil; fry a few minutes until edges are crispy.
- Flip and fry the other side until golden brown.
- Drain on paper towels; keep warm.
Petits Filets
Ingredients:
- Petit filets
- Salt & pepper
Steps:
- Season filets with salt and pepper.
- Sear on a hot griddle or skillet to desired temperature (medium‑rare recommended).