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Lewnes With An “N” - Steak Dinner Bowl

I didn’t do a restaurant review on the 100+ year old Lewnes Steak House because it’s in Annapolis, and that’s just not fair to y’all. But I was so impressed with the food and service that I was inspired to make this dish.

I had a fantastic steak and wedge salad there, but the pork belly appetizer was absolutely scrumptious and so simple. So instead of having bacon on the wedge and the pork belly, I make the pork belly and used it on top of this dinner in a bowl.

PorkBelly - 4 servings

INGREDIENTS

4 1/2 inch slices pork belly/slab bacon*

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper


METHOD

* The only place I found fresh belly slices was SuperG and they turned out great.

Preheat your oven to 400 degrees and line a rimmed baking sheet with parchment paper.

Arrange the slices on the baking sheet, in one layer. Sprinkle them with the seasonings.

Bake them until browned and crispy, 30 minutes on the first side, and 20-30 more minutes on the second side. Carefully drain the pan midway through baking.


Blue Cheese Sriracha Dressing

INGREDIENTS

4 ounces crumbled blue cheese

4 ounces mayonnaise

4 ounces sour cream

1 teaspoon Worcestershire Sauce

juice of 1/2 lemon

3-4 minced garlic cloves (who am I kidding - a lot of cloves)

1/2 teaspoon pepper

Sriracha or other hot sauce, to your taste

METHOD

Mix all together, making sure to crush the crumbled cheese as much as you can. Refrigerate for at least an hour.

Miscellaneous ingredients

Iceberg Lettuce

Seeded, diced tomato

Leftover steak

Chives

New potatoes

Duck fat or olive oil

Not necessary, but to have a steak dinner, there has to be potatoes, right? I cut them in one inch pieces, coated them in duck fat, salted, peppered and roasted them.

At the bottom of a bowl, mound fresh lettuce.

Line the side with steak slices.

Top with slices of the cooked belly, then tomatoes.

Put a dollop of the dressing on top, then garnish with chives and add a few potatoes if you’re so inclined.

Dish aside, if you’re ever in Annapolis, try to have dinner at Lewnes. I can’t give enough complements to the chef and staff. The ambiance is lush and quiet, and it was extremely reasonable. Less than half of what I spent at a recently opened steak place in Wilmington (I did a review here a few months ago) and the food was exponentially better.

Lewnes Steak House. It’s pronounced just like Lewes, but with an N.

If you want to treat yourself, grab a bottle of Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon. That and good company are the best pairings.




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