CookTeaser

It’s been awhile since we dug into a great Rib Eye Steak with a side of delicious Hash Browns. And the newly made batch of a more savory Tomato Jam rounded out the flavor. On the side was a salad of garden grown Cucumbers, freshly grated Ginger and a sweet thinly sliced Onion sauteed with a dash of Tumeric seasoning. With full house power restored, mine was too.

INGREDIENTS Rib Eye Steak

1-1/4 Pound of Rib Eye (Smokehouse of the Catskills, prime)
Kosher Salt (to taste)
Black Pepper (to taste)
1TB of CharCrust, Original flavor (optional, available online)
1 TB of EVOO

METHOD

1. Light a gas or start a charcoal grill.
2. Season the Steak with all the listed ingredients.
3. Grill to an internal temperature of 120 degrees for rare.
4. Remove to a cutting board & allow to rest for at least 5 minutes. Keep warm.

RECIPE Hash Brown Potatoes

INGREDIENTS

2 TB of Canola Oil, or Grapeseed Oil
1 lb Russet baking potatoes, peeled & grated
Kosher Salt & Black Pepper

METHOD

1. Heat the 2 TB of Oil in a large non-stick frying pan on medium high heat.

2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. If you don’t have a potato ricer, use paper towels.
3. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated Potatoes, spreading them out along the bottom of the pan. The Potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some Salt & Pepper on the Potatoes. After a few minutes, lift up one edge and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip them over all at once, or divide the large Potato cake into halves or quarters & flip. Continue to cook until they are golden brown on the bottom.
4. Remove from the heat & divide betweent two serving plates.