6 Second Recipes for Thanksgiving
- Nov 24 '15
2 pounds Tuscan kale, center stalks removed, slice in ½ ribbons
4 tablespoons unsalted butter
2 shallot, thinly sliced
1 cup coconut milk
½ cup of parmesan, grated
1/8 teaspoon freshly ground nutmeg
Salt and freshly ground pepper
In a large pot, fill with water and bring to a boil. Add 2 Tablespoons of kosher salt. When water boils, blanch the kale until tender about 5 to 7 minutes.Rinse in ice water. Drain well to remove all liquid. In a large saute pan over medium heat, melt the butter and add shallots. Saute until translucent, then add the kale, cream, cheese and nutmeg. Reduce the heat to low and cook for 5 to 7 minutes. Let the coconut reduced and thickened. Season with salt and pepper to taste.
PAN SEARED RIBEYE
2 bone in ribeye chops, 1 in thick
2 Tablespoon paprika
1 Tablespoon ancho chili powder
1Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon coriander
1 Tablespoon kosher salt
1Tablespoon brown sugar
1 Tablespoon finely ground coffee
¼ teaspoon cayenne
In a small bowl, mix all spices, coffee and salt well. Rub spice mixture onto each side of ribeye and let sit at room temperature for 20 minutes.
Preheat oven at 500 degrees. Place a cast iron skillet on high heat. Drizzle a little bit of grapeseed oil in skillet. Sear ribeye on each side for one minute. Do not touch. After the second flip, place skillet in preheated oven. Cook for 3 minutes then flip and continue cooking for another 3 minutes for medium rare. 5 minutes on each side for medium. 7 minutes on each side for medium well.
Remove from heat, place on a cutting board. Cover with foil for 10 minutes and let rest. DO not rush this part.
Slice meat off bone. Then slice filet top with salted herb butter. Serve.
SALTED HERB GORGONZOLA BUTTER
2 sticks of unsalted butter, softened
1 cup crumbled gorgonzola, room temperature
2 T fresh thyme, minced
1 T fresh rosemary, mined
1 T fresh parsley, minced
1 teaspoon of crushed chili flakes
1 ½ teaspoon of kosher salt
Fresh Cracked pepper
In a medium bowl, add softened butter and cheese. Mash with a fork until both are fully incorporated. Add all herbs, chili flakes and salt and pepper. Mix well. On a large piece of parchment paper, dollop the butter mixture to form a log. Bring top and bottom of parchment end together and fold down. Tighten and slightly roll to form a log with the butter. Twist each end and place in refrigerator until firm, about 2 hours.
Can be kept in refrigerator for 1 week or frozen for 2-3 months.
ZESTY MAC AND CHEESE
1 lb of macaroni
1/2 stick of unsalted butter
2 cups of whole milk
1/2 cup of half & half
1 stick of cream cheese
1 tbsp of dijon mustard
1 tsp of Worcheshire
4 cups of White Cheddar
1 cup of Parmesan
1 cup of Romano
Pinch of black pepper
2 tbsp of all purpose flour
Boil water, add macaroni, cook till al dente.
In separate sauce pan, melt the butter, milk and half & half. Add all of the cheeses, worcheshire, dijon and a pinch of black pepper…mix well. Whisk in 2 tbsp of all purpose flour. Combine macaroni with cheese sauce.
You can eat it just like that…or your can bake it a bit! Scatter some extra grated cheese (I used a yellow cheddar for a color difference) across the top and bake for 10 minutes