Daily Archives: July 12, 2012
12/07/12 Roasted Green Bean & Potato Salad
Serves 2
A CookTale
A roasted Salad? And was it good! Turned out to be a Salad as well as a Vegetable side dish. It’s a must try.
INGREDIENTS
Canola oil, for the baking sheet
2 TB of EVOO for the Vegetables
1/2 lb small Yukon Gold potatoes, peeled &sliced 1/4-inch thick
8 oz of young Green Beans, ends trimmed
1 medium Onion, preferably Vidalia, thinly sliced
Kosher Salt & Fresh Black Pepper
1 TB of Honey
Freshly squeezed juice of 1 Lemon (about 1/4 cup)
1/4 C of coarsely chopped flat-leaf Parsley
Fresh Basil coarsely torn by hand
METHOD
1. Brush a rimmed baking sheet generously with the canola oil & transfer it to the oven; preheat to 400 degrees.
2. Combine the Potatoes, Green Beans & Onion in a large bowl. Add the 2 TB of EVOO & season with Salt & Pepper to taste. Toss to coat the Vegetables with the oil, then transfer them to the heated baking sheet and spread evenly. Roast, stirring occasionally, for 35 to 45 minutes or until the Vegetables are charred & browned.
3. While the roasted Vegetables are still warm, drizzle them with the Honey & Lemon juice, sprinkle with the Parsley & Basil & toss to coat. Taste, & add Salt and/or Pepper as needed.
4. Serve at room temperature.
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- Posted under Salads
12/07/12 Rib Eye Steak
Serves 2 Amply
A CookTale
The difference between what is called a Rib Eye and a Cowboy Steak are a few inches of bone left on the latter. Ridiculous geographical colloquialism! Whatever it’s called, it’s a delicious cut of Beef. This beauty was grilled outdoors, being extra careful not to overcook.
The internal instant thermometer was my able assistant. When it reached 120 F, and that took a total of 15 minutes or so (which included 5 minutes on the cool side of the grill), off the Cowboy came. After an adequate resting period, it was still what’s called “bloody rare”.
INGREDIENTS
Rib-Eye Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO
METHOD
1. Turn on two burners of a three burner grill. Heat to 500 degrees F. Lay the Steak diagonally on the hot side & grill with the lid down for 3 minutes, turn on the diagonal (for sear marks) & grill for another 3 minutes. Turn the Steak over & repeat the procedure. Move the Steak to the unlit side of the grill, close the lid & cook until it reaches the temperature of 120 degrees F, for rare, or as you prefer.
2. Allow to rest for 5 to 10 minutes before slicing.
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- Posted under Beef and Veal
CookTeaser 