Bronzino on Watercress, Frisee, Golden Berries, Chestnuts and Kumato Tomato, Catuspear Vinaigrette

I finally got some free time and the urge to cook.  I went to the local market and found all these strange ingredients to put together but somehow it worked.  The balance of sweet and tart golden berries with earthy chestnuts, bitter greens and fresh tomatoes made for a great meal that takes only 30 minutes, costs $17 dollars and feeds 1-2 people.

Fall Salad
1/2 head Frisee
1/2 head watercress
8 golden berries, halved
8 Italian chestnuts, halved, cooked argo dolce style
1 Kumato tomato, cut into thirds
1/2 shallot, thin sliced

Cactus Pear Vinaigrette
1 catcus pear, peeled and strained for juice
2 teaspoons sherry vinegar
4 tablespoons apple cider vinegar
1 tablespoons dijon mustard
1 tablspoon fresh lemon juice
1 teaspoon honey
dash of salt, pepper and marjoram

Bronzino
This fish is easy to filet,  Run a sharp knife down the spine on one side of the dorsal fin.  Keep knife along the bone until filet comes off.  Remove the 5 or so small pin bones from the filet.  Season with salt and pepper. Saute on high in olive oil and butter skin side down until crispy and golden, then flip fish and turn off the heat.  Place the pan in a warm oven for 7 minutes.  Serve on top of salad.  Crushed up lentil snaps are the garnish.

I love cooking.. Buon apetito!

Orange Roughy, Coconut Rice, Eggplant, Hot Pepper Sauce, Fresh Basil

I haven't cooked that much recently but I think with the spring coming I am going to do a lot more dishes focusing on food I get from the farmers markets around the NY area.  This Asian inspired dish was an amazing late night dinner experience.  This dish takes 45 minutes, costs about $25 and feeds 2.

Orange Roughy
12 oz of fresh Orange Roughy, trimed to 4 3oz pieces
4 scallions, rough chop
4 large batons of ginger
handful fresh basil

Preheat the oven to 350 degrees. Season with salt and white pepper and saute in olive oil on medium heat until golden on each side. Remove from heat and place the remaining items into the pan and place the fish on top of the bed of arromatics. Place the whole pan in the oven for 10 minutes.

Coconut Rice
1 Can organic coconut milk
2 cups water
12 oz white jasmin rice
2 scallions, fine chopped
4 large ginger batons
1 tablespoon kosher salt

Combine coconut milk, water and rice into a medium pot and bring to a boil over medium heat.  Once it boils add the remaining ingredients and cover.  Turn heat to low and let cook 15 minutes.  Remove from heat leaving covered and open when ready to serve.  Remove ginger pieces before serving.

Hot Pepper Sauce
1 thai finger hot pepper, thin sliced
1 red serrano pepper, thin sliced
1 green serano pepper, thin sliced
2 yellow mini sweet peppers, thin sliced
4 scallions, thin sliced
1 piece ginger, thin sliced batons
1 shallot, thin sliced
2 teaspoons ponzu sauce
2 teaspoons soy sauce
1/8 cup vegeatble stock
salt and cayenne pepper

Saute all vegetables in vegetable oil on medium high heat. Once cooked through add remaining ingredients and let cook 5 minutes.

Roasted Japanese Eggplant 
Slice eggplant into 1 inch rounds.  Saute in olive oil on medium heat until golden on each side.  Salt and place in 350 degree oven for 15 minutes

I blanched some fresh basil for 5 seconds and added it after plating the dish to bring in a crisp and fresh flavor.  Good food with great company, the perfect start to long night. Buon apetito!

Fried Egg Au Gratin

I dressed up some regular old fried eggs to make a more appealing breakfast.  This takes 10 minutes, costs $3 and feeds one.

Fried Egg with Manchego Cheese

2 organic eggs

1 organic leek, chopped

1 organic shallot, thin sliced

1 piece aged Manchego cheese, grated

1 tablespoon butter

In a medium sautee pan start butter with shallots and leeks.  Let cook for 5 minutes or until lightly golden.  Add two eggs to pan and let cook.  Place in broiler with a little cheese on top to cook tops of eggs.  Add more shaved cheese on top to finish. 

Great start to a great morning!  Buon Apetitio!!

Big Eye Tuna, White Asparagus, Vegetable Strings, Pomelo Beurre Blanc

Big Eye Tuna is a little more pink in color and more fishy in flavor then its more popular cousin Ahi Tuna.  Im trying to keep the carbs down so this dish fit the dietary and taste requirements I had for dinner this evening.  This dish takes 30 minutes, feeds 2 and costs about $35.

Paprika Dusted Big Eye Tuna
3 tablespoons Hungarian paprika
1 tablespoon pink sea salt
1 teaspoon white pepper
1 dash cayenne pepper
2 6oz pieces sushi grade Big Eye Tuna

Pat Tuna dry with a moist paper towel.  Coat in spice mix.  Sear both sides in a medium high skillet for about 3 minutes on each side.  Let rest, slice and serve

Vegetable Strings
1 zucchini
1 squash
1 leeks
1 shallot

Julienne all the vegetables on a Japanese Mandolin.   Sautee on medium high heat in a skillet with a little butter and oil.

Butter Poached White Asparagus
Blanch asparagus for 4-5 minutes and plunge in ice bath.  In a smalll saucepan heat up half a stick of butter on medium low and add in asparagus.  Let poach for 15 minutes.

Pomelo Beurre Blanc
1 cup white vinegar
1 shallot, fine dice
1/2 pomelo, juiced
1/8 cup coconut water
3 tablespoon butter

In a small sauce pan start shallots and vinegar on medium heat.  Reduce until about 2 tablespoons of liquid remain.  Strain shallots from vinegar and set aside.  In same small sauce pan reduce pomelo and coconut water to half and then add reduced vinegar.  Put on low heat and slowly whisk in the butter piece by piece.

Pomelos are in season right now and the citrus flavor was a nice compliment to the rich and buttery tuna.  Buon apetito!!

Surf & Turf, Purple Cauliflower, Baby Cabbage and Bearnaise Sauce

The meal was for the Christening of  my friends new apartment at the Jersey Shore along with a celebration of my friend Derek's successful surgery.  A little shopping at Wegmans and the whole thing came together quite nicely.  This takes 2 hours to prepare, costs $70 and feeds 5 people.

Surf and Turf
2 - 2.5lb lobsters, boiled and deshelled
5 - 4 oz Filet Mignons
1 stick salted butter

Boil the lobster for about 10 minutes and let cool.  Remove all of the meat from the lobster and split the tails in halves.  Place all the meat back into a small sauce pan and top with a stick of melted butter.  Cover and heat on low on the stovetop for five minutes right before serving.
Season and then pan sear the filet mignon for 3 minutes on each side on medium high heat.  Place in a baking dish and cook in a 400 degree oven for 8 more minutes.  Let rest 10 minutes before serving.

Purple Cauliflower and Baby Cabbage
In separate pots of boiling water blanch the cauliflower florets and the baby bok choy for about 3 minutes and then plunge them into separate ice baths.  Remove and let dry.  Place florets in a baking dish with some finely diced garlic and shallots, olive oil, salt and pepper.  Roast for 20 minutes at 400 degrees.
For the bok choy just place it on a baking tray and heat in the oven 5 minutes before you serve.

Bearnaise Sauce
1/2 small shallot finely diced
1/4 cup white vinegar
1 tablespoon finely chopped parsley (tarragon is traditional but I didnt have)
3 egg yolks
1 and 1/2 sticks of butter
1/2 teaspoon hot sauce
juice from half a lemon

In a small sauce pan start shallots and vinegar on low heat.  Let cook until most of the liquid is reduced and you have about 2 teaspoons of liquid.  Remove from the heat and add the fresh herbs.  Set aside until later.  In a second small sauce pan start the butter on low heat.  Once the butter is all melted a white foam will be on top.  Use a small spoon to remove all of the white milk solids from the top.  This is know as clarifying the butter.  Remove from the heat and set aside. Now the tricky part; Create a double boiler, a small sauce pan with lightly boiling water and a metal mixing bowl on top.  Add the egg yolks to the mixing bowl and whisk vigorously for about 3 minutes or until they double in side.  Now have someone else SLOWLY pour the warm clarified butter into the eggs while you continue to whisk.  Once the butter and eggs have come together add the remaining ingredients and whisk together.  Keep the sauce in a warm place but not too hot or it will break.  Use to top basically anything.

The food, wine and company were all amazing.  Congratulations to Harout on the new spot, its going to be a great year there.  Words can't say how impressed and proud I am of my buddy Derek who gave his kidney to his mother just one week before this event.  Life is amazing everybody so enjoy it while you can! Buon Apetito!

Polenta Crusted Chicken, Tricolor Salad, Bartlett Pear, Toasted Hazlenuts

Chicken and salad is about as basic as it gets.  With a little more effort you make that ordinary dish amazing. This recipe feeds three, costs about $15 dollar and takes 30 minutes or less.

Polenta Crusted Chicken
1 cup fine ground polenta (cornmeal)
1 cup all purpose flour
2 eggs, beaten
3 thin sliced chicken breasts
salt and pepper
1/3 cup vegetable oil


In a large frying pan start the oil on medium heat and let heat for 10 minutes.  While heating the oil, mix the polenta and the flour.  Season the chicken with salt and pepper and dredge in bowl with beaten eggs, then coat the breast with the polenta mixture.  Push hard  for a good crust.  Dust off excess crust and fry in heated oil for about 5 minutes on each side or until golden.  Let sit on paper towel.


Tricolor Salad
1 head of Radicchio
1 head Belgian Endive
1 bunch of arugula
1 Bartlett pear, diced
1/4 cup of hazelnuts, chopped and toasted


Balsamic Vinaigrette
3 tablespoons real 25 yr old balsamic vinegar
2 tablespoons sherry vinegar
1/2 small shallot, diced
1 pinch marjoram
salt and pepper
5 tablespoons extra virgin olive oil


Mix the ingredients for the dressing in a large salad bowl.  Add Salad season with a little salt and pepper and toss with the vinaigrette.  Serve the Chicken Down and the salad on top.  The warm chicken and salad combo makes for a tasty and health dinner.  Thanks to Pad and Dre for coming thru to enjoy.  Buon Apetite!!

Stripped Bass, Sunchoke Puree, Purple Asparagus, Fava Beans, Pan Brown Butter

The earthy flavors of sunchokes, favas and asparagus match nicely with a buttery stripped bass filet.  The healthy and delicious meal costs $35, feeds four and takes about and hour.

Sunchoke Puree
1 lb sunchokes, peeled and large diced
1 shallot, rough chop
4 teaspoons extra virgin olive oil
1 teaspoon cream fraiche (or cream cheese)
salt and pepper

Start sunchokes and shallot in a medium pot with cool water.  Bring to a boil and let cook 15 minutesmor until the sunchokes are fork tender.  Remove from the heat and strain, reserving 4 teaspoons of the water. Puree in a blender with the reserved water, olive oil and cream fraiche, add salt and pepper to taste.

Purple Asparagus
Peel the bottom half of the stalks and trim to even length.  Blanch the asparagus (boil then cool in ice water) for 5 minutes.  Sautee with a little butter and olive, salt and pepper for a few minutes before serving.

Fresh Fava Beans
1 lb fresh fava beans, removed from pods
Blanch the beans for 5 minutes.  This makes it easy to remove the skin covering the bean.  Once the skin is removed sautee in a little butter and olive oil along with salt and pepper for 3-4 minutes before serving.

Pan Seared Stripped Bass with Pan Brown Butter
Sear the fish on medium high in a large sautee pan along with olive and a little butter, about 4 minutes on each side or until golden.  Once fish is cooked toss a few teaspoons of diced onion or shallot in the pan along with  2 tablespoons of butter.  Let cook on medium until the butter starts to brown slightly and shallot gets cooked, about five minutes.  Add a touch of sherry or red wine vinegar and mix well.  Spoon over the fish.

Thanks to my boys Pad, Casey and Dre who came through to eat and watch game 1 of the playoffs.  Buon Apetito!

Red Snapper with Kale Puree and Roasted Carrots

This dish is a easy and healthy meal that requires minimal time.  This costs $15, feeds two people and takes under 30 minutes.

Kale Puree
1 bunch organic kale, chopped
1/2 organic white onion, chopped
1/2 organic leek, chopped
1/2 cup parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Blanch all items in boiling water for 7 to 10 minutes or until onion are tender.  Drain and puree in a blender with olive oil and lemon juice, season to taste.

Roasted Carrots
Julienne one organic carrot.  Toss with olive oil, salt and pepper and place on a foil baking sheet in 400 degree oven for 15 minutes.

Pan Seared Snapper - Shallot Meyer Lemon Sauce
Get a sautee pan hot over medium high heat.  Add a good coating of oil.  Season fish with salt and pepper and pan sear skin side down for 5-7 minutes or until skin is crisp and golden.  Flip the filet for 2 minutes on the other side and then remove from the pan and let rest skin side up.  Remove excess oil from the same pan and add a tablespoon of butter along with some finely diced shallot (or onion).  Let cook 2 to 3 minutes or until golden then add a tablespoon of meyer lemon juice (or regular lemon/lime/citrus).  Stir well and spoon over plated fish.

Buon Apetito!!

Creamy Polenta, Maitake Mushrooms, Black Perigord Truffles, Leek-Shallot Reduction

Ok here we go into the truffle menu I made this week.  This is the first of the Black Perigord Truffles this season.  They are about $1500/pound wholesale.  This costs about $20, takes 3 hours and feeds two with a bunch of polenta left over.

Creamy Polenta
1 1/2 cup water
2 cups half and half
1/4 stick butter
1 tablespoon salt
1 cup #1 or #2 ground cornmeal or polenta
1/2 cup Parmesan cheese
1/2 stick butter

Bring milk, water, salt and butter to a light boil over a double boiler.  Slowly add the corn meal while whisking, its better if there are two people.   Now bring the heat down to low and let cook for about 2.5 hours.  You MUST stir the polenta every 5-7 minutes or so!  Once the desired texture and the consistency is reached add the remaining butter and Parmesan cheese.  Stir and remove from heat.

Shallot-Leek Reduction
2 medium shallots, thin sliced
1/2 a leek, thin sliced
1 cup vegetable stock

Place all items in a small saucepan on low heat and let reduce for 45 minutes or until the liquid is reduced to 1/4 cup.

I bought some Maitake mushrooms and I roasted it in the oven for 15 minutes on 350.

I put the polenta, then the mushroom, then the reduction.  I topped it all off with some fresh shaves of the black truffle.  Wow what an amazing way to experience the black truffles earthy flavors.  Buon Apetito!

Black Perigord Truffle - 15 grams (about $45)

Lemon Sole En Papillote with Fennel-Apple-Citrus Slaw

This fast and no mess fish recipe takes only 20 minutes and works great every time. Lemon sole is a bit larger and, in my opinion, tastier then dover sole, plus its half the price. This complete dish take 40 minutes, costs $15 and feeds two people.

Lemon Sole En Papillote

2 6oz filets of lemon sole

1 bunch fennel frawns (or dill)

1/2 orange, sliced

1/2 cup chopped fennel stalks

1/2 cup chopped celery

1 shallots, thin sliced

salt and white pepper

3 tablespoons olive oil

Preheat the oven to 375. Layout a large piece of aluminum foil or parchment paper (dont use wax paper!). Season both sides of the fish with salt and pepper. Lay fennel frawns on one side and roll the fish starting at the thick side. Place rlled fish on the foil and mix in chopped fennel, celery, shallot, olive oil and orange. Seal the foil making sure its 100% sealed. Place on a backing sheet in the center of the oven for 20 minutes. Remove and open carefully, there is hot steam inside. Reserve the liquid inside the foil as a sauce.

Fennel Apple Citrus Slaw

1/2 head of cabbage, shredded

1 fennel bulb, shredded

2 gala apples, julienne on a mandolin

2 bartlett pears, julienne on a mandolin

4 celery stalks, peeled and julienne on a mandolin

2 shallots, julienne on a mandolin

2 carrots, shredded

handful of celery leaves, left whole

1/4 cup fresh squeezed navel orange juice

1/4 cup white balsamic vinegar

1/8 cup extra virgin olive oil

1/8 cup guava juice

2 tablespoons truffle honey (or regular honey)

2 tablespoons dijon mustard

3 teaspoons celery salt

3 teaspoons dry dill

4 teaspoons kosher salt

4 teaspoons white pepper

Use a box grater to shred and a mandolin to julienne all the items. Mix together and let stand 30 minutes. Mix again and adjust the seasoning to taste.

Buon Apetito!

Monkfish with Collard Greens and Shallots

Monkfish is commonly referred to as "poor mans lobster". Although the fish is not as inexpensive as it once was, it does have an uncanny similarity to lobster tail. This dish takes 30 minutes, costs $10 and feeds one.

Collard Green Fettucini
8 leaves organic collard greens, destemmed, sliced into thin strips
5 cloves organic garlic, sliced
1/4 organic vidalla onion, diced
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon heavy cream

Start a medium sautee pan on low and add oil, butter, onions and garlic. Let cook for 15 minutes or until caramelized. Blanch collards in boiling water for 2 minutes then cool in an ice bath, dry and set aside. Once onions have caramelized add collards and let satuee on low for 10 minutes stirring. Add 1 tablespoon of cream, salt and pepper. Let cook 5 more minutes. Serve.

Pan Seared Monkfish
1 6oz monkfish filet
1 tablespoon olive oil
1 tablespoon butter
salt and pepper

Preheat the oven to 350. Start a medium satuee pan on medium high heat. Once very hot and oil and butter. Season fish liberally with salt and pepper. Place the fish in the pan and let it cook about 4 minutes on each side or until a nice golden color. Place the whole pan in the oven for 8 minutes. Because of the density of the flesh it takes a few minutes longer in the pan and the oven then most other fish. Remove and let stand 3 minutes, slice and serve.

Shallots in Sherry Vinegar Sauce
1 cup organic chicken stock
4 tablespoons sherry wine vinegar
1 whole shallot, sliced
1 tablespoon butter

In a small saucepan, reduce the chicken stock to 1/4 cup. Add vinegar and shallots and reduce until about 2 tablespoons of liquid remain, about 10 minutes. Turn off heat and whisk in the butter. Season with salt and pepper and drizzle around the plate. Use shallots as a garnish.

Monkfish is probably the ugliest fish in the world but it sure is tasty. Buon Apetito!

Glazed Lamb Chops with Turnip Puree and Broccoli Rabe

Single cut lamb chops cook fast and tastes great. This dish takes 30 minutes to prepare, costs $20 and feeds 2 people.

Mint Peach Glaze
1 cup organic chicken stock
1/2 shallot diced
1 teaspoon peach preserves
1 tablespoon fresh mint, chopped

In a small sauce pan reduce the stock with the shallots. Once it is reduce to 4 tablespoons of liquid add the preserves and mint. Turn off the heat and let stand, season to taste.

Pan Seared Lamb Chops
6 single cut Australian lamb chops
1/2 teaspoon coriander
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Season chops with coriander, salt and pepper. Start a large frying pan on medium high. Once very hot add oil and butter and lamb chops. Let cook for 3 to 4 minutes on each side or until golden. Glaze with mint peach sauce. Set aside to rest for 5 minutes.

Turnip Puree
2 organic turnips, diced
1 shallot, diced
2 cloves garlic, chopped
1 tablespoon cream cheese
1 tablespoon butter
1 tablespoon heavy cream
salt and pepper

Put turnips, shallots and garlic in a medium pot with cold water. Bring it to a boil and then turn to medium and cook until turnips are fork tender. Strain and place the cooked veggies into a food processor with cream cheese, butter and cream plus salt and pepper. Puree until smooth.

Broccoli Rabe
1 bunch rapini (broccoli rabe)
1/2 shallot
2 cloves garlic
1 tablespoon butter
2 tablespoons olive oil

Start a medium saute pan on low and add oil, butter, shallots and garlic. Let cook for 15 minutes until it almost is melting. Blanch broccoli rabe in boiling water for 3 minutes and cool immediately in an ice and water bath. Drain and dry the broccoli rabe. Turn up the heat on the saute pan to medium high and toss in broccoli rabe and saute for 5 minutes, season and serve.

This is probably the best looking and tastiest dish anyone can make in a half hour. Buon Apetito!

Prime Filet Mignon with Roasted Root Vegetables

This is a fairly simple meal to make and takes less then an hour in total. Plus it has some great impact on whoever you are making for so it is a great "date night" meal. I found some nice prime filet mignon at the grocery store this time and paired it with various root vegetables like carrots, garlic, sweet potato, fennel and shallots. I made an easy sauce of reduced chicken stock, fennel and garlic. All together it makes a great meal. It cost about $20 feeds one and takes about 1 hour.

Roasted Root Vegetables
1/2 fennel bulb, sliced into 3/4 inch rounds
1 medium sweet potato, sliced into 3/4 inch rounds
6 medium baby carrots
6 cloves of garlic
3 shallots, peeled
1 teaspoon brown sugar dissolved in 3 teaspoons of water

Preheat the oven to 400 degree. Place all the vegetables on a foil lined baking sheet sprayed with a little vegetable oil. Roast the veggies, minus the garlic for 30 minutes. Remove from the oven and baste with the sugar water mixture. Add garlic to the baking sheet and let it cook for 20 more minutes. Remove and salt and pepper the veggies, serve immediately.

Filet Mignon
1 6oz filet mignon
salt and pepper
1 oz vegetable oil

Start a medium sautee pan on medium high heat and add the oil. Season the meat with salt and pepper. Once the pan is screaming hot sear the filet for 2 minutes on each side then roll it in the pan to sear the sides. Place it in the oven for 10 minutes. remove at let rest at least 7 minutes. Slice in half and top with some sea salt and fresh cracked pepper.

Fennel Garlic Sauce
1 cup chicken stock
1/4 cup chopped fennel
3 garlic cloves
1 tablespoon red wine vinegar
1/2 tablespoon of butter

In a small sauce pan start chicken stock and vinegar on medium and reduce to half. Add fennel and garlic and continue reducing until about 1 tablespoon of liquid is left. Take off the heat and remove the fennel and garlic. Once cooled a bit whisk in the butter and add salt & pepper. Serve over steak and vegetables. This will take about 350 to 40 minutes.



I made a little arugula salad with cucumber, tomatoes and onions in a balsamic vinaigrette as an appetizer. I used the fennel frawns as a garnish for the dish because I had them from the fennel bulb. This quick and easy steak dinner is a great way to impress without much work or clean up. Buon Appetito!

Huge Prime Rib-Eye with Roasted Fingerling Potatoes, Sunchokes and Shallots

It took a while to make this first post of the New Year so without further ado lets get it started. We got these two 38oz prime grade rib-eyes from Epicure. I also found some sunchokes, or Jerusalem Artichokes, which are a rare find. They are tubers that taste exactly like artichoke heats when roasted. Fingerling potatoes are a small finger sized potato with a creamy texture and a touch of sweetness. I also made a red wine - balsamic reduction to compliment the slow cooked steak. This takes about 2 hours, cost $150 (steaks are about $100 of that) and feeds 4 hungry people.

Red Wine - Balsamic Reduction
1/2 bottle of red wine, I used Valpolicella a light Italian red wine
1 cup balsamic vinegar
2 cups beef stock
1/4 cup shallots, sliced
5 parsley sprigs
1 tablespoon of butter

Bring the red wine, balsamic, beef stock and shallots to almost boiling on medium high heat and then lower to low heat and let cook for 2 hours or until reduced to 1/2 a cup of liquid. Add parsley and let cook for 5 minutes. Strain shallots and parsley from the sauce and put back over low heat. Add some fresh cracked black pepper then whisk in the butter slowly and serve immediately.

Slow Roasted Rib-Eye
2 38oz Prime Grade Rib-eye steaks
2 teaspoons of salt and pepper
2 tablespoons of butter

This slow and low steak cooking method is somethin I learned by watching an Alain Ducasse(one of the top US chefs) video on youtube. I have worked in steakhouses and have never seen this method used so I was skeptical at first. However after doing this technique a few times I don't think there is a better way to prepare a steak. The steaks must be at least 1 3/4 inches thick for this to work properly. The results are a through and through medium or medium rare depending on roasting time.

Start a large frying pan on medium low heat (2.5 of 10). Let it heat up for at least 5 minutes. Place the steaks in the pan without any oil or butter. Let them cook without moving them for 17 to 20 minutes or until a golden crust occurs. Now flip the steak and let it cook for another 17 to 20 minutes or until carmelized on that side. Now add the butter to the pan and turn the steak and cook for 5 minutes. Remove the steaks from the pan and place on a foil lined baking sheet on a baking rack. Preheat the oven to 350 degrees. Let the steaks rest for 20 minutes on the rack. Now place in the oven and let cook 15 for medium rare and 22 minutes for medium. I like rib-eye cooked to about medium to melt out the fat. Take them out and let it rest again for at least 7 minutes. Cut the meat off the bone and slice to serve. Top with the red wine - balsamic sauce.



Roasted Fingerling Potatoes, Sunchokes and Shallots
1 lb, fingerling potatoes
1/2 pound sunchokes
1/2 pound baby shallots
olive oil, salt and pepper

Preheat the oven to 350 degrees. Thoroughly wash the potatoes and sunchokes. Slice the potatoes on the bias (diagonal) and peel to sunchokes of the outter knobs and thicker skins. Cut the sunchokes into pieces about the same size as the shallots and potatoes. Peel the shallots. Place all of the veggies on a baking sheet and coat with some olive oil, salt and pepper. Roast for about an hour or until the potatoes, sunchokes and shallots are tender. Serve them up aside the steak for an earthy and delicious side dish.



My friends Ty, Alp and Ricky all joined me for this awesome early dinner and I appreciate their company and also appreciate them buying the food. This is a meat and potato lovers' dream and the sweet-rich sauce really brings it all together. Thanks guys!