Month: March 2019

Tomahawk Ribeye with Rosemary Goat Cheese Butter and Bacon Brussels Sprouts

Ingredients: 1 Tomahawk Ribeye 1 lb Brussels Sprouts, sliced or shredded 1 small Onion, chopped small 1 Shallot, chopped small 5 Garlic Cloves, chopped 3 Bacon Slices 1 tbsp Butter 2 oz Goat Cheese 1 tsp Dry Rosemary Reverse Sear Steak: Preheat oven to 250*. (1) Salt the steak very heavily, and season with pepper.…
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Chicken Paillard with Arugula Salad and Blistered Cherry Tomatoes

Ingredients: 2 Chicken Breast, boneless skinless Montreal Chicken Seasoning (1) Cherry Tomatoes 2 Garlic Cloves, minced Arugula 1-2 Lemons 1 tsp Dijon Mustard 1 tbsp Olive Oil Parmigiano Cheese Chicken Recipe: Pre-heat grill to 450-500*. If cooking indoors, pre-heat your pan to med-high. (2) Butterfly chicken breast by cutting it in half, but not cutting…
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