Ramen - my way
Steak au poive, collard greens, butter poached baby potatoes
Lamb Chops, smashed potatoes, broccoli
Cucumber saison - cigar city brewing
Flanken short ribs w/ red miso, hatch chiles, scallions … Arugula pesto w/ pistachios & capers … Kale chips
Garlic & Jalepeño Skirt Steak, Warm Potato Salad Verde, Micro Greens & Radish Sprouts in Passionfruit Lime Vinagrette
This is 1 hour meal preparation. Start by macerating the jalepenos & garlic in sea salt, covering the steak at room temperature. Heat an oven to 450, slice potatos into 4 rounds and then quarter each round. Cover the potatoes in olive oil and roast for 30 minutes turning once. Prepare a salsa verde with the addition of a good bunch of tarragon. For the dressing, 3 limes and 1/4 cup passionfruit pulp infused vinegar. Grill the steak to medium, preserving most of the toppings. Toss the warm potatoes in the salsa verde with tarragon. Big hit at the table, both the potatoes and steak will have a spicy edge, the salad is sweet and tart, a good palate cleanser to the rest of the meal. Think the potato salad qualifies as a great little small plate on it’s own.
