food
Feliz cumpleaños para mí
El cumpleaños del chef Derrell Smith se está regalando un poco de amor propio y una lujosa cena de bistec inspirada en un famoso asador de Nueva York. En el menú: Rib Eye Steak, papas fritas de pato, ensalada y un pastel de zanahoria.
food
Feliz cumpleaños para mí
El cumpleaños del chef Derrell Smith se está regalando un poco de amor propio y una lujosa cena de bistec inspirada en un famoso asador de Nueva York. En el menú: Rib Eye Steak, papas fritas de pato, ensalada y un pastel de zanahoria.
Supplies
Ribeye
- 1-30 oz Ribeye, bone-in
- Salt & Pepper
- 2 T tallow (preferably wagyu)
- 2 smashed garlic
- 3 sprigs thyme
Peppercorn Sauce
- 2 garlic cloves, sliced
- 1 large shallot, finely chopped
- Black and green peppercorns, crushed
- 1 T truffle oil
- 1/2 c heavy cream
- 1/3 c cognac, dry sherry, or brandy
- Some leftover wagyu tallow from steak in pan (about 1 tsp)
Pasos
Ribeye
- Remove steak from the fridge 45 mins before cooking.
- Season generously with salt and pepper and let sit till room temp.
- Preheat cast iron skillet or heavy bottomed skillet over medium high heat with 1 T of wagyu tallow
- Once steak has came to room temp season steak with salt if desired
- Cook steak undisturbed, until a deep golden brown crust forms underneath.
- With tongs make sure to cook the sides until browned about 3 mins
- Reduce heat, add smashed garlic and thyme and 1 T tallow basting steak till internal temp reaches 120-125.
- Remove steak from pan and rest on a cutting board for 5-10 mins before serving.
Peppercorn Sauce
- In the same pan the steak was cooked in, remove crushed garlic and thyme, discard.
- Add sliced garlic, shallot, peppercorns, and 1 T truffle oil, cook on medium heat till garlic and shallots are softened.
- Remove from heat and add cognac to pan to deglaze and place it back on to the heat until liquor is mostly evaporated.
- Add cream, bring sauce to simmer and let cook until sauce coats the back of the spoon. About 1 min.
- Salt to taste
- Plate steak and pour sauce over.
Supplies
- 6 russet potatoes
- 4 c duck fat
- Salt or truffle salt
- Grated Parmesan
Pasos
- Peel potatoes and drop in water.
- Using a potato press. Press potatoes into matchsticks, place back in water.
- Let potatoes sit in water for up to an hour, changing water when cloudy.
- Heat duck fat on medium low heat.
- Drain potatoes and place on paper towels drying well before placing them in duck fat.
- In batches drop potatoes and fry till golden brown, about 6 mins. Remove and place on a paper towel.
- Garnish with grated parmesan and salt
Supplies
Carrot Cake
- 2 cup ap flour
- 1 cup self rising flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 tsp nutmeg
- 5 yolks
- 5 whipped egg whites
- 1 1/2 cup olive oil
- 3/4 cup yogurt
- 1/3 buttermilk
- 1/4 cup mayo
- 3 cups grated carrot
- 1/2 cup raisins
- 1/2 cup chopped pecans (or walnuts)
- 1 tablespoon each almond-flavored liqueur and French vanilla syrup
Derrell's Buttercream
- 1 stick of unsalted butter
- 8 oz of cream cheese
- 4 cups of powdered sugar
- 1 tsp vanilla extract
Pasos
Carrot Cake
- Preheat the oven to 350.
- In a large bowl add AP flour, self rising flour, baking powder, salt, cinnamon, and nutmeg. Whisk to combine.
- In a separate mixing bowl, beat egg yolks and oil together on medium speed for 2 minutes.
- Add sugar, yogurt, mayo, disaronno, and french vanilla syrup.
- Continue to beat for 1 minute and turn the mixer off.
- Add dry mixture and beat for another minute.
- Using a rubber spatula to fold the carrots and nuts into the wet mixture.
- Continue to fold until there aren’t any visible streaks of flour.
- Beat egg whites on high speed in a clean mixing bowl using a clean whisk until they form frothy peaks.
- If there are any traces of yolk in the bowl or on the whisk, the egg whites won’t get stiff!
- Fold egg whites into the batter using a rubber spatula. Egg whites should be distributed evenly and batter should look frothy.
- Pour batter into the baking pan
Derrell's Buttercream
- In a large bowl, mix together room temperature butter and cream cheese on a low to medium setting for about 3-4 minutes.
- Gradually add in powdered sugar continuing to mix it into the cream cheese and butter until fully incorporated and smooth.
- Add vanilla extract and mix to combine
Supplies
Wedge Salad
- 2 head iceberg lettuce, cut into 8 wedges
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
Caesar Dressing
- 4 cloves garlic
- 1/4 teaspoon salt
- 4–6 anchovy filets in olive oil or anchovy paste
- 2 egg yolks
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, more to taste
- 2 teaspoons dijon
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/2 cup mild olive oil
Pasos
Wedge Salad
- Cut iceberg lettuce into 8 wedges
- Half cherry tomatoes
- Thinly slice red onion
- Drizzle the wedges with dressing and garnish with tomato, onions, and chives.
Caesar Dressing
- In a mortar pestle, smash together garlic and salt until broken down and juicy.
- Add anchovies, mashing together with the garlic until a paste forms.
- In a medium bowl, add mixture and whisk in egg yolks, lemon juice and zest, dijon, Worcestershire, and black pepper. Combine thoroughly.
- Drizzle olive oil into the mixture, while whisking in a steady stream.
- Keep whisking until all the oil is emulsified.
- Taste and adjust seasonings as necessary
Supplies
- 1 teaspoon maple syrup
- 2-3 dashes orange bitters
- 2 drops liquid smoke*
- 2 ounces Whiskey
- 2 Cinnamon sticks
- Ice (large whiskey ice cube)
- Cloche
- Smoking Gun
Pasos
- In an Old Fashioned glass, add the maple syrup, orange bitters and liquid smoke.
- Add the ice cube and stir a few times.
- Pour in the whiskey. Stir gently.
- With an Old Fashioned glass, Follow manufacturer instructions for your home smoker/Cloche and smoke a glass and then pour the mixed drink in.
- ALT:
- Break cinnamon sticks into small pieces; stack in a pile on a fireproof surface.
- Using a blowtorch, ignite the cinnamon and immediately place a chilled glass upside down on top of cinnamon.
- When the smoke dissipates, turn the glass upright and strain the drink into the glass.