Ford Fry
JCT Kitchen
1198 Howell Mill Rd NW
Atlanta, GA 30318
(404) 355-2252

Biography & Interview

Chef Ford Fry
JCT Kitchen |Atlanta

Wood Grilled NY Strip with Sweet Grass Gouda and Turnip Gratin
Chef Ford Fry of JCT Kitchen– Atlanta, GA
Adapted by

Yields: 4 Servings


    Turnip Gratin:
  • 1 quart heavy cream
  • 2 Tablespoons butter
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced shallot
  • 6 Idaho potatoes, peeled and thinly sliced
  • 6 large turnips, peeled and thinly sliced
  • Salt
  • 1 ounce grated parmesan

    Onion Rings:
  • 12 ounces soda water
  • 1 cup tempura flour
  • 1 large onion, cut into rings, and soaked in salt water
  • Salt and pepper

    To Assemble and Serve:
  • 4 14-ounce bone in strip steaks
  • Salt and pepper
  • ¼ cup red wine jus

For the Turnip Gratin:
Reduce cream by half. Butter a square baking dish, and sprinkle with the garlic and shallots. Alternate layers of potato and turnip, and place some of the reserved cream and salt between each layer. Cover and bake in a preheated 350˚F oven until tender. Sprinkle with parmesan and brown under a broiler. 

For the Onion Rings:
Whisk cold soda water into the tempura flour until it is the consistency of a very thin pancake batter, and keep on ice. Flour the onion rings and dip into the tempura batter. Fry at 360˚F until crisp. Drain and season with salt and pepper.

To Assemble and Serve:
Generously season the steaks and grill until medium rare. Let rest for about 5 minutes before serving. Plate slices of gratin on the plate and top with remaining reduced cream. Place New York Strip Steak and Fried Onions on the gratin, and finish with red wine jus. 


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   Published: September 2007