Idaho’s Date of Statehood – July 3rd, 1890
When you think about Idaho, what comes to mind? For me, it is a fluffy russet potato! And goodness knows that is because no one does marketing quite like the Idaho Potato Commission! Case in point, the Idaho Potato Commission created a 6-ton, 28 feet long, 12 feet wide, fiberglass potato that toured cross-country for 7 years. The BEST part is that after the spud retired from traveling, it was turned into am Air B&B hotel experience! Yep, you can SPEND THE NIGHT in a giant tater (https://www.airbnb.com/rooms/32011367.) Idaho…delicious!
Tips and Tricks
- To get the best, fluffiest baked potatoes, it is important that the potatoes are pierced SEVERAL times, all over, with a fork. The deeper the piercing, the better.
- When you are breading something to fry, the best method is the Wet-Hand/Dry-Hand method.
- Set up a wet station (your egg wash) and a dry station (your breading)
- Use 1 hand to dip the food is the egg wash, place the egged food in the dry station, use your OTHER hand to coat the food in breading.
- Keeping your hands separate means that you won’t end up with a big mess!
- I like using pie pans for the wet and dry stations
- When using your broiler, keep the oven door cracked and watch the food carefully. Food under the broiler can burn so quickly.
Idaho Steak Fingers
Serves 4
- 1 lb. Cube Steak, cut into 1-inch wide strips
- 1 Sleeve of Saltine Crackers, crushed into VERY small pieces
- 4 Eggs, lightly beaten
- 1/4 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
- Vegetable Oil, to fry
Step 1: Place a large pan with high sides over medium heat. Add enough vegetable oil to come 1 inch up the side of the pan. Heat the oil to 350 degrees.
Step 2: While the oil is heating, set up your wet station but placing the lightly beaten eggs in a pie pan and the dry station by placing the crushed saltine croakers in a sperate pie pan. Season both sides of the steak strips with salt and pepper.
Step 3: Using one hand, place a steak strip in the beaten egg, coat the steak in the egg wash, and place the strip in the crackers. Using your OTHER hand, roll the strip in the cracker mixture. Place the breaded steak strip aside and repeat the process with the remaining steak pieces.
Step 4: Once the oil is hot and the steak has been breaded, gently place the steak strips in the hot oil. Don’t crowd the pan and work in batches, as necessary. Fry for 2 1/2 minutes, adjusting the stove temperature to maintain the oil temperature at 350 degrees. After 2 1/2 minutes, flip the steaks and fry for an additional 2 1/2 minutes.
Step 5: Once the steak is lightly golden brown and cooked through, remove the strips from the oil and allow to drain on a wire rack that has been set over paper towels.
Step 6: Fry all the meat until cooked and serve hot.
Fry Sauce
Serves 4
- 1/2 Cup Mayonnaise
- 1/8 Cup Sugar
- 1/4 tsp Salt
- 1 Pinch Paprika
- 1/8 tsp Ground Mustard
- 1/4 tsp Onion Powder
- 1/4 Cup Ketchup
- 1 Tbs Red Wine Vinegar
- 3/4 tsp Worcestershire Sauce
Step 1: In a medium bowl, whisk together the mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until everything is incorporated and smooth.
Step 2: Once smooth, add the ketchup, vinegar, and Worcestershire sauce until well blended.
Step 3: Cover and set aside in the refrigerator until chilled, at least 1 hour.
Stuffed Potato Skins
Serves 2
- 2 Medium Idaho Russet Potatoes, scrubbed
- 4 Tbs Real Bacon Bits
- 1 Cup Grated Sharp Cheddar Cheese, shredded
- 4 Tbs Sour Cream
- 2 Tbs Butter, Melted
- Salt and Pepper, to taste
Step 1: Preheat the oven to 400 degrees.
Step 2: Take your scrubbed potatoes and pierce them with a fork several times, all over.
Step 3: Once the oven is hot, place the potatoes directly onto the rack and bake for 50-60 minutes, or until a knife can easily pierce them. Once baked, remove from the oven and allow to cool for about 10 minutes, or until they are cool enough to handle.
Step 4: Set the oven to broil, on low.
Step 5: Once cooled, slice the potatoes in half, lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch intact around the outside. Brush the insides and outsides of the potatoes with melted butter. Season the potatoes with salt and pepper, as desired.
Step 6: Place the potatoes on a broiler safe baking sheet, skin side up. Place the potatoes under the broiler and cook until the butter foams and the skins start to get crispy, 3-4 minutes.
Step 7: Flip the potatoes over so the flesh side is up. Place these back under the broiler and broil until the top edges start to brown, another 3-4 minutes. Keep a close watch on the potatoes to prevent them from burning.
Step 8: Remove the baking sheet from the oven. Stuff each potato skin with 1 Tbs Bacon bits and 1/4 cup shredded cheddar cheese. Put the potatoes back under the broiler and cook until the cheese is melted and bubbling, 5-6 minutes.
Step 9: Remove from the oven, top each potato skin with 1 Tbs sour cream, and serve immediately.
Lemon-Basil Broccoli and Tomatoes
Serves 4
- 1 lb. Broccoli Florets
- 2 Tbs Water
- 1/4 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
- 10-12 Grape Tomatoes, halved
- 1 Handful Fresh Basil, chopped
Step 1: Place the broccoli and 2 Tbs of water in a microwave-safe bowl. Cover and microwave on high for 3-4 minutes, or until the broccoli is just tender.
Step 2: Once cooked, drain the broccoli of the cooking water. Add the halved tomatoes, salt, pepper, and basil to the broccoli and mix gently until well-combined.
Step 3: Serve warm.
Fun Facts about Idaho: 1. Idaho’s known for its potatoes, but its official nickname is the Gem State. Some 72 different precious and semi-precious gemstones have been found there. 2. Idaho also supplies the majority of the nation’s trout. 3. At 7,993 feet deep, Hells Canyon in western Idaho is the deepest river gorge in North America. In comparison, the Grand Canyon is only 6,000 feet deep. 4. Idaho’s State Capitol Building is the only one in the U.S. heated by geothermal energy. The heat comes from hot springs located 3,000 feet underground. 5. Idaho drinks more wine per person than any other state in the country.
Edible U.S. 