The Main Character Meal Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/2-inch matchstick fries. Rinse under cold water until water runs clear to remove surface starch.

Soak cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to further remove starch. Drain and pat completely dry with a kitchen towel.

Toss dried potato sticks with cornstarch, salt, and pepper until evenly coated.

Heat vegetable oil in a deep skillet or saucepan to 325°F (use thermometer) for first fry. Fry potatoes in batches 3–4 minutes until pale, tender but not browned. Remove to a rack or paper towel-lined tray.

Increase oil temperature to 375°F. Fry par-cooked potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with a pinch more salt if desired.

Wash and dry all vegetables. Trim baby carrots as needed. Slice cucumber and red pepper into sticks; halve cherry tomatoes. Arrange vegetables attractively on a platter on a bed of lettuce leaves.

If using olives, rinse and pat dry then add to platter.

Place ranch, honey mustard, garlic aioli, and ketchup into small dipping bowls. Keep chilled until ready to serve.

Set up a breading station with three shallow dishes: flour (seasoned with 1/4 tsp salt and a pinch pepper), beaten egg, and panko mixed with smoked paprika, garlic powder, 1/4 tsp salt, and pepper.

Pat chicken tenderloins dry. Dredge each piece first in flour, shaking off excess, then in beaten egg, then press into panko to coat completely. For two pieces per serving, portion as desired.

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Add breaded tenders and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels and keep warm.

Combine olive oil, lemon juice, dried oregano, minced garlic, salt and pepper. Toss chicken tenderloins to coat and let rest 10–15 minutes (or up to 1 hour refrigerated).

Preheat grill or grill pan to medium-high. Brush grill with oil. Grill tenderloins 3–4 minutes per side until grill marks form and internal temperature reads 165°F. Let rest 2 minutes before serving.

Preheat grill or stovetop grill pan to medium-high and oil lightly. Pat salmon dry and brush with 1 tsp olive oil. Season with lemon zest, lemon juice, dill, salt and pepper.

Place salmon skin-side down on the hot grill. Cook 3–4 minutes skin-side down until the skin is crisp and the fish cooks about two-thirds of the way up the side. Flip gently and cook 30–60 seconds more for medium (adjust to preferred doneness). Internal temperature about 125–130°F for medium-rare to medium.

Remove and rest 2 minutes. Serve with a lemon wedge.

Bring the filet to room temperature for 20–30 minutes. Pat dry and season both sides with kosher salt and pepper.

Preheat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tsp olive oil and immediately place the steak in the pan. Sear without moving 2–3 minutes until a brown crust forms.

Flip the steak, add 1 tablespoon butter and the herb sprig to the pan. Tilt pan and spoon melted butter over the steak for another 2–3 minutes for medium-rare to medium, or until internal temp reaches desired doneness (125–130°F medium-rare, 135°F medium).

Transfer to a cutting board and rest 5 minutes. Spoon any pan juices over the filet and garnish with chopped parsley.

On each plate arrange a portion of fries, a selection of fresh vegetable sticks and tomatoes on lettuce leaves, and small bowls with the assorted dips.

Place the chosen protein (two chicken fingers, or two grilled tenderloins, or petite salmon, or 4 oz filet) beside the fries and vegetables. Garnish proteins with a lemon wedge and sprinkle chopped parsley over fries and vegetables.

Serve immediately while fries and proteins are hot and dips are chilled.