Ingredients:
|
2 each
1 tbsp.
3 tbsp.
8 tbsp.
4 cloves
12 sprigs
To taste |
10 oz. entrecôte of Japanese Beef (Ribeye Steak)
Kosher salt
olive oil
butter
fresh garlic (peeled)
fresh thyme
fresh coarsely ground black pepper |
Preparation:
Mix the kosher salt and freshly ground coarse black pepper together. Spread the mixture evenly
on a plate of small sheet pan. Very lightly coat the steaks with olive oil. Place the steaks firmly
in the salt and pepper mixture for an even coat of the seasoning.
Bring a large cast iron skillet medium heat and add the remaining olive oil. Once the olive oil
begins to show wisps of white smoke add the garlic cloves and fresh thyme. Be careful, it will
pop. Once the garlic has lightly browned, add the butter. When the butter “fizzles out” add your
steaks.
Watch the garlic cloves. Once they are golden brown, discard the thyme and garlic.
The steaks should take approx. 3-4 minutes on each side. The goal is for a nice dark golden
color and a slight char on the coarse black pepper.
Once the color has been established on both sides of the steak, drain off excess fat from the
pan, turn the steaks one more time and place the entire cast iron skillet in a 450°F oven. Serve
directly from the pan for a rare steak; or roast in the oven for 4-6 minutes for a medium rare
steak, 7-9 minutes for a medium. No matter what doneness you are trying to achieve, you must
remove the steaks from the pan to a serving tray and let them rest for at least 10 minutes to
redistribute the natural juices prior to serving.
Roasted Marble Potatoes
Ingredients:
|
1 lb.
1/2 tbsp.
1/4 tbsp.
3 cloves
1/4 cup
To taste
To taste
|
marble potatoes of various colors in similar sizes (scrubbed)
flat leaf parsley (chopped)
fresh thyme leaves
garlic (minced)
olive oil
freshly ground black pepper
sea salt |
Preparations:
Preheat the oven to 400 degrees F.
Put the washed and fairly dried potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, in one single layer with spacing in between them.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 45 minutes to 1 hour. When the potatoes are fully cooked, place in a bowl to maintain their warmth.
Charred Organic Mustard Greens
Ingredients:
|
4 bunches
3 tsp.
1/2 tsp.
1/2 tsp.
2 tbsp.
3 tbsp.
1 tbsp.
To taste |
organic mustard greens (stemmed, washed, dried)
avocado seed oil
kosher salt
freshly ground black pepper
olive oil
canola oil
Meyer lemon juice
Piment d’espelette (espelette peppers lightly toasted in a dry pan) |
Preparations:
Toss mustard greens with canola oil, kosher salt, and black pepper.
Heat a large cast-iron skillet over high heat and add the avocado oil. When the oil begins to
smoke, add the greens in small batches to maintain the heat in the pan. Stir frequently until the
greens are wilted fully and lightly charred in some spots.
Whisk together the extra virgin olive oil, Meyer lemon juice, and the toasted piment esplette;
season with salt to taste. Toss greens with dressing, serve warm.
Whole Roasted Garlic
Ingredients:
|
1/4 cup
8 large
To taste
To taste |
olive oil
garlic bulbs
freshly ground black pepper
kosher salt |
Preparations:
Cut the top quarter off the top of the garlic bulbs. Place them in a small ovenproof pan just large
enough to hold the garlic.
Drizzle the tops with the olive oil, then season with the salt and pepper.
Cover them with foil and bake in a 350°F oven for approximately 45 minutes. The garlic should
be golden brown, very soi and sweet smelling. |
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