Recipe: Greg’s Delmonico Duo
1 16 oz. black angus ribeye
salt and pepper
3 red bell peppers
3 cloves of garlic
extra virgin olive oil
2 cups chicken broth
1 tbl. unsalted butter
Clean and seed 2 of each pepper, keeping them seperate. Pan sear or roast peppers with half of one clove of whole garlic each, and place in a pan with 1 cup each of chicken broth. Cook peppers till slightly soft, ad puree. Season with salt and pepper and retain warm.
Julienne 1 of each pepper and slice remaining garlic. Heat a saute pan with 2 tbls. extra virgin olive oil and quickly saute peppers and garlic till sightly toasted. Season with salt and pepper and retain warm.
Season steak generously on both sides with salt and pepper. Grill approx. 1-8 minutes on each side or until desired temp is reached. Finish with hole butter.
Pommes Noisette
2 Russet potatoes, washed and peeled
melon baller
3-4 tablespoons chopped parsley or other herb
salt and pepper
water for boiling
Use melon baller, scoop out potatoes, reserving trim for mashed or other application. Place in salted water and bring to a boil for approx. 10 minutes. Drain. In saute’ pan, heat butter until slightly golden and nutty smelling. Add potatoes and quickly saute’, seasoning with salt peper and herbs right at the finish. Serve hot.
