Posts Tagged ‘alpaca meat’

Recipe: Aplaca Steak Frites

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Alpaca Steak Frites
This take on traditional steak frites is sure to be a conversation starter.
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Alpaca Steaks
  1. 2 pounds Cas-Cad-Nac Farms alpaca striploin medallions
  2. 4 cloves garlic, thinly sliced
  3. 1 tablespoon chopped fresh thyme
  4. 1 teaspoon ground black pepper
  5. 2 tablespoons olive oil
  6. Kosher salt
Hand-Cut Oven Fries
  1. 6 medium Yukon Gold potatoes, washed
  2. 2 tablespoons olive oil
  3. 1 tablespoon kosher salt
  4. 1 teaspoon black pepper
  5. 12 cloves garlic, crushed
  6. 1 tablespoon paprika (optional)
  7. Baking parchment paper
To Prepare the Steaks
  1. Marinate the alpaca medallions in a shallow bowl with the garlic, thyme, black pepper, and olive oil for at least a few hours (overnight is better).
  2. After the steaks have been marinated and you are ready to prepare the meal, preheat the oven to 425 degrees.
To Prepare the Oven Fries (or Frites)
  1. Cut the potatoes with skin on, end to end, into 8–12 wedges each, depending on the size of the potatoes. Do not cut them too large or they won’t fully cook.
  2. Toss the cut potatoes in a large bowl with the olive oil, salt, pepper, garlic, and paprika (if using), coating them evenly. Feel free to add any other herbs or spices to really make this dish your own.
  3. Lay the potatoes on a baking sheet lined with parchment, and bake for about 20 minutes until they are fully cooked.
Notes
  1. Recipe from The Cas-Cad-Nac Farm Cookbook by Chef Jean-Luc Matecat.
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