CookTeaser

Cathie called Fred Brill, meat manager of Adam’s Fairacre Farm, to order a well marbled prime Rib Eye. Our guess is that Fred misunderstood and thought Cathie was planning on a dinner party for a group. What she brought home was an exquisite slab of Beef that weighed well over two pounds, and that was just for the two of us. The meat was wonderful, and the leftovers will make a terrific Hash. Thanks Fred for misunderstanding. And make sure you do it again.

INGREDIENTS For the Rib Eye Steak

Rib Eye Steak 1-1/4″ to 1-1/2″ thick
Kosher Salt & Black Pepper
EVOO

METHOD

1. Heat a cast iron pan to searing hot. Heat the oven to 425 degrees F.

2. Well season the Steak. Add to the pan & sear for 3 minutes a side, using a grill press to achieve strong sear marks.

3. Place in the oven for about 10 minutes. Using an instant internal thermometer, check the temperature. 120 degrees is rare, the way we prefer.

4. Allow to rest for at least 5 minutes for the juices to recirculate.

RECIPE For the Roasted Yukon Gold Potatoes

Serves 2

A CookTale

Potatoes prepared in this simple fashion are delicious. Oven roasting gives them a rich brown color, a slight char, and a softness that melts in your mouth with each bite. I’m certain that prepared and roasted in this manner will be a satisfying experience.

INGREDIENTS

3/4 LB of Yukon Gold Baby Potatoes
Kosher Salt & Black Pepper
2 TB of EVOO

METHOD

1. Heat the oven to 425. degrees F

2. In a large bowl add all the ingredients & gently toss together

3. Transfer to a baking sheet, in a single layer & roast for 35 minutes,or until cooked through & attractively roasted.

RECIPE For the Baby Sweet Peas

Serves 2

A CookTale

A carry over from my life years when there was limited fresh vegetables to be found at green grocers, or mothers never had enough time. Yes, the peas were canned Del Monte, Cathie raised an eyebrow, and I had a smile on my face. Some habits are never outgrown. As the saying goes, to each his own.