Prime NY strip

Prime NY strip

black pepper grounding with a pot

black pepper grounding with a pot

Prime ny strip

1. Cut and trimmed and sliced half. 2. Seasoned with salt and rough black pepper (we used mortar and pestle) 3. Rest out of fridge 30 mins so meat is uniformly tempered.

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4. Cook with a butter and high heat oil mixture (grapeseed, canola etc.) Press test/internal temp to determine doneness. For this meat, approximately 5 mins a side on medium high heat.

Au Poivre Sauce

Let pan cool a bit! Do NOT burn shallots. Add touch fresh oil and cook diced shallots for 1 min. Raise heat to high at 45 sec mark. Add beef/veal stock. Deglaze the pan (scrape the bottom of the pan so all “good debris” is released into the sauce). Reduce sauce to desired consistency. Then add cognac (needs higher heat so alcohol burns off). Once most of the cognac is burned off lower the heat to low. Let sauce cool before folding in butter. Piece by piece drop the butter in and whisk. Butter should NOT foam at all. Depending on your preference use 1/2 stick, more or less depending on how long you want to live vs. how much fun you want to have on planet earth.
Aspargus blanching technique

Aspargus blanching technique

cutting asparagus in three parts

cutting asparagus in three parts

blanching technique - Asparagus

Blanching is great for preparing sides in advance. Blanched vegetables can be stored in the fridge for up to 3 days. You can blanch several vegetable sides using the same pot of boiling water. It is important to blanch vegetables before blanching potatoes as potatoes yield their starch in the water.

1. Peel and trim asparagus (use thick, sturdy asparagus only)
2. Bring a large pot of water to a rolling boil. Add a large pinch or two of salt to the water before adding vegetables.
3. Add asparagus (or vegetable of your choice) and let boil for 3-4 minutes.
4. Using a slotted spoon remove asparagus from hot water and into a bowl with ice cold water. This technique is known as an ice bath. This stops the cooking process and allows you to finish cooking your vegetable at a later time with less fuss.
5. If you choose to blanch another vegetable allow water to come back to a rolling boil and add your next vegetable or starch.

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1. Soak peeled or unpeeled potatoes (yukon golds in this case but you can use any potatoes as long as they are cut into approximately one inch size pieces) in cold salted water for 30 minutes. 
2. Using the same blanch water as was used for the asparagus, return to rolling boil and add potatoes. Allow to cook for approximately 13 minutes or until tender all the way through when pierced with a knife or fork.

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3. Strain the potatoes in a colander and return to now waterless pot. Add small splash vinegar (can be an champagne vinegar or a regular white vinegar) and a pinch of salt.
4. Cover and shake pot to ease (soften, break) potato edges. Remove cover and let sit for 5 minutes. Potatoes will release their water content, becoming fluffier. You should see a white filament on bottom of pan when potatoes are ready.

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5. Preheat oven to 400 F. Oil/butter baking sheet. Spread potatoes out evenly on the sheet and toss with olive oil. Add softened onions midway thru, and herbs of your choice at the end.
6. Serve with your favorite garnishes such as salt, pepper, lemon green onions, chives, butter, sour cream, hot sauce, etc.

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Finally, light brown roasted potatoes

Finally, light brown roasted potatoes