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

  1. Remove steak from the fridge 45 mins before cooking.
  2. Season generously with salt and pepper and let sit till room temp.
  3. Preheat cast iron skillet or heavy bottomed skillet over medium high heat with 1 T of wagyu tallow
  4. Once steak has came to room temp season steak with salt if desired
  5. Cook steak undisturbed, until a deep golden brown crust forms underneath.
  6. With tongs make sure to cook the sides until browned about 3 mins
  7. Reduce heat, add smashed garlic and thyme and 1 T tallow basting steak till internal temp reaches 120-125.
  8. Remove steak from pan and rest on a cutting board for 5-10 mins before serving.

Peppercorn Sauce

  1. In the same pan the steak was cooked in, remove crushed garlic and thyme, discard.
  2. Add sliced garlic, shallot, peppercorns, and 1 T truffle oil, cook on medium heat till garlic and shallots are softened.
  3. Remove from heat and add cognac to pan to deglaze and place it back on to the heat until liquor is mostly evaporated.
  4. Add cream, bring sauce to simmer and let cook until sauce coats the back of the spoon. About 1 min.
  5. Salt to taste
  6. Plate steak and pour sauce over.

Supplies

  • 6 russet potatoes
  • 4 c duck fat
  • Salt or truffle salt
  • Grated Parmesan

Pasos

  1. Peel potatoes and drop in water.
  2. Using a potato press. Press potatoes into matchsticks, place back in water.
  3. Let potatoes sit in water for up to an hour, changing water when cloudy.
  4. Heat duck fat on medium low heat.
  5. Drain potatoes and place on paper towels drying well before placing them in duck fat.
  6. In batches drop potatoes and fry till golden brown, about 6 mins. Remove and place on a paper towel.
  7. 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

  1. Preheat the oven to 350.
  2. In a large bowl add AP flour, self rising flour, baking powder, salt, cinnamon, and nutmeg. Whisk to combine.
  3. In a separate mixing bowl, beat egg yolks and oil together on medium speed for 2 minutes.
  4. Add sugar, yogurt, mayo, disaronno, and french vanilla syrup.
  5. Continue to beat for 1 minute and turn the mixer off.
  6. Add dry mixture and beat for another minute.
  7. Using a rubber spatula to fold the carrots and nuts into the wet mixture.
  8. Continue to fold until there aren’t any visible streaks of flour.
  9. Beat egg whites on high speed in a clean mixing bowl using a clean whisk until they form frothy peaks.
  10. If there are any traces of yolk in the bowl or on the whisk, the egg whites won’t get stiff!
  11. Fold egg whites into the batter using a rubber spatula. Egg whites should be distributed evenly and batter should look frothy.
  12. Pour batter into the baking pan

Derrell's Buttercream

  1. In a large bowl, mix together room temperature butter and cream cheese on a low to medium setting for about 3-4 minutes.
  2. Gradually add in powdered sugar continuing to mix it into the cream cheese and butter until fully incorporated and smooth.
  3. 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

  1. Cut iceberg lettuce into 8 wedges
  2. Half cherry tomatoes
  3. Thinly slice red onion
  4. Drizzle the wedges with dressing and garnish with tomato, onions, and chives.

Caesar Dressing

  1. In a mortar pestle, smash together garlic and salt until broken down and juicy.
  2. Add anchovies, mashing together with the garlic until a paste forms.
  3. In a medium bowl, add mixture and whisk in egg yolks, lemon juice and zest, dijon, Worcestershire, and black pepper. Combine thoroughly.
  4. Drizzle olive oil into the mixture, while whisking in a steady stream.
  5. Keep whisking until all the oil is emulsified.
  6. 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

  1. In an Old Fashioned glass, add the maple syrup, orange bitters and liquid smoke.
  2. Add the ice cube and stir a few times.
  3. Pour in the whiskey. Stir gently.
  4. With an Old Fashioned glass, Follow manufacturer instructions for your home smoker/Cloche and smoke a glass and then pour the mixed drink in.
  5. ALT:
  6. Break cinnamon sticks into small pieces; stack in a pile on a fireproof surface.
  7. Using a blowtorch, ignite the cinnamon and immediately place a chilled glass upside down on top of cinnamon.
  8. When the smoke dissipates, turn the glass upright and strain the drink into the glass.