STEAK, TWO WAYS

 steak two ways, method one: grill (simply grilled steak)

Steaks (1–1½ inches thick works best, such as ribeye, New York strip, or sirloin)

Kosher salt

High-smoke-point oil (optional)

Step 1: Bring the Steaks to Room Temperature

Remove steaks from the refrigerator 20–30 minutes before grilling. Pat them dry with paper towels.

Step 2: Season

Generously season both sides with kosher salt. Lightly brush with oil if desired to help prevent sticking.

Step 3: Preheat the Grill

Heat the grill to high heat (450–500°F / 230–260°C). Clean and lightly oil the grates.

Step 4: Grill the First Side

Place the steaks on the hot grill. Close the lid.

Cook 3–5 minutes without moving them to develop a good sear.

Step 5: Flip Once

Turn the steaks with tongs.

Grill another 3–5 minutes, depending on thickness and desired doneness.

Step 6: Check Temperature

Use an instant-read thermometer and remove the steaks when they reach:

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Medium-well: 150–155°F (66–68°C)

Well done: 160°F+ (71°C+)

steak two ways, method two: cast iron skillet (rosemary garlic butter seared steak)

Steak

Butter

Canola oil

Fresh rosemary

Garlic cloves

Kosher salt

Preheat a cast-iron skillet over high heat until very hot, about 500°F.

Pat the steak completely dry with paper towels. Generously season all sides with salt.

Add equal parts butter and canola oil to the hot skillet. Once the butter is melted and sizzling, carefully add the steak.

Sear for 4–5 minutes per side, depending on the thickness of the steak.

Add a few sprigs of fresh rosemary and several smashed garlic cloves to the skillet. Tilt the pan slightly and repeatedly spoon the hot butter and oil over the steak, basting it with the rosemary sprig as it cooks.

Continue cooking until the internal temperature reaches 125°F for medium-rare.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Slice against the grain, spoon the rosemary-garlic butter from the pan over the top, and serve.

WHIPPED POTATOES CARBONARA

whipped potatoes carbonara

5 pounds Yukon gold potatoes, peeled and chopped into large chunks

3/4 cup heavy cream

2 sticks (16 tablespoons) unsalted butter, diced

Kosher salt and freshly ground black pepper

6 large eggs

Place the potatoes in a large pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat, then adjust the heat and continue to boil until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain the potatoes and let them sit in the colander to dry out a little, about 10 minutes. Place back into the pot. Meanwhile, poach eggs.

Add cream, 14 tablespoons of the butter, 1 tablespoon salt and a generous amount of black pepper to the pot with the potatoes. Mash with a potato masher until well combined and the potatoes are silky smooth. Just before serving, whisk poached eggs into the potatoes. 

RANCH DRESSING

ranch dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk or regular milk

3/4 – 1 teaspoon dried dill weed

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. 

CLASSIC WEDGE SALAD

classic wedge salad

Iceberg head of lettuce

Cooked & crumbled bacon

Tomatoes

Bleu cheese crumbles

Ranch dressing

Wash lettuce thoroughly and cut into wedges. Sprinkle with bacon crumbles, diced tomatoes, bleu cheese crumbles and drizzle with ranch dressing. Serve pre-assembled or allow guests to build their own. 

TOMATO, BURRATA & BASIL SKEWERS WITH BALSAMIC PEARLS

 tomato, burrata & basil skewers with balsamic pearls

Tomatoes, garden tomatoes preferreably

Burrata

Basil

Balsamic Pearls

Slice tomatoes into small disks and top with a dollop of burrata. Chiffonade basil. Sprinkle with basil and balsamic pearls. Serve as an appetizer. 

MANGO FIZZ MOCKTAIL

5 oz. gingerale or diet gingerale

6 mint leaves

1 oz. mango puree or nectar

Clap the mint in your palms to releases the aromas and place at the bottom of the tall glass. Add your sugar syrup and mango puree on top of the mint. Fill your glass 3/4 full with crushed ice. Add gingerale and stir everything together well and top with further crushed ice and garnish with a sprig of mint.

VIRAL DIPPING OIL

Olive OIl

Balsamic Vinegar

Fresh Mozzarella Cheese or Buratta Cheese

Pesto

Fresh Herbs

Bread for dipping

Fill a shallow dish with a layer of olive oil. Drizzle with Balsamic Vinegar. Layer sliced mozzarella cheese or unfold a ball of burrata in the center. Drizzle with pesto and fresh herbs. Serve with bread for dipping. 

PESTO CAPRESE SANDWICH

2-4 tablespoons fresh basil pesto

2 thick slices fresh mozzarella cheese

2 thick slices fresh tomatoes

4 fresh basil leaves

1 handful fresh arugula

½ tablespoon extra virgin olive oil

½ tablespoon balsamic glaze

sea salt and fresh cracked black pepper

baguette, sourdough or crusty french bread

Grill bread, assemble sandwich, and serve. 

HOMEMADE MOZZARELLA CHEESE/QUESO BLANCO

Half-Gallon of Raw Milk or Pasteurized Whole Milk

7 Tbsp. white distilled vinegar

¼ tsp cheese salt, flaky sea salt, kosher salt (optional)

Water for soaking

Pour the milk into a large pot and gently keep stirring the milk so it heats evenly and reaches around 115 F/46 C. Turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately. Add a lid and allow it to sit for 15 to 20 minutes. Gather the curd by taking a spoon or spatula and bring the curd to the side against the pot. Make sure to fish around in the whey, because you will find extra curd. Then remove the curd from the whey and place it in a bowl. Use very clean hands and grab the curd and cup it in your hands and gently squeeze. Allow the whey to fall into the bowl and then discard it into the big pot of whey. Keep repeating this process several times, using a bit more force each time. You can also place it in the bowl and knead it a bit. *If you want to add salt, add it at this time. Place the pressed ball of cheese into a microwave-safe bowl. Heat it on high for about 30 seconds, then check the temp. Stir the cheese and heat it up again for about 20 seconds. The temp of the cheese Tastemakers, At Her Table: The Caprese Menu Recipes 

needs to be about 160F/71C. After the cheese hits the proper temp start stretching and folding the dough with a spoon, it will be hot. If there is any leftover liquid/whey pour it into the pot. Then switch to your hands when it cools enough to handle. Then shape it into a ball and place it into a bowl of cool water for about 10 minutes. Next, add in some ice to further cool the water and chill the cheese. The cheese is done. Pat the cheese dry with a paper towel and eat it. Or you can wrap it in plastic wrap and store it in the fridge for later use, it will last 1 to 2 weeks in the fridge. 

KOREAN EGGS

Eggs

1 tablespoon toasted sesame seeds
6 eggs
2 teaspoon salt 

2 tablespoon white vinegar

Marinade

1/2 cup soy sauce

1/2 cup water

1/3 cup honey

1/4 of a small onion, diced (about 1/4 cup)

4 garlic cloves, minced

2 scallions, minced

1 Korean red pepper, diced

1 serrano, sliced

Soft boil the eggs. In a medium saucepan, bring water to a boil with salt and vinegar. Using a spider strainer or slotted spoon, carefully lower the eggs into the water. Make sure the water completely covers the eggs. Simmer the room-temperature eggs on medium heat for 6 minutes over a gentle boil or 7 minutes if using cold eggs from the refrigerator.

Chill the eggs. Remove the eggs and place them in a water bath for 10 minutes or until cooled. Then, gently peel the eggs.

Make the marinade. In a mixing bowl, mix the soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced Korean pepper, sliced jalapeno, and toasted sesame seeds.

Marinate overnight. Add the eggs in an airtight container and pour the marinade on top. Marinate the eggs in the refrigerator for a minimum of 6 hours, but preferably overnight. It should last up to one week in the marinade.

Serve. Enjoy the Korean marinated eggs with freshly cooked rice, a spoonful of marinade, and a drizzle of sesame oil.

BUTTER CHICKEN

 Chicken Marinade

• 700 g (1½ lb) boneless chicken thighs, cut into chunks
• ½ cup (120 g) plain yogurt
• 1 tbsp (15 ml) lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp salt

Butter Sauce

• 2 tbsp (30 g) butter
• 1 tbsp (15 ml) oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1½ cups (360 ml) tomato puree
• 1 cup (240 ml) heavy cream
• 1 tbsp (15 g) brown sugar
• Salt to taste

Rice & Garnish

• 3 cups (600 g) cooked basmati rice
• 2 tbsp chopped coriander
• Naan or flatbread (optional)

Instructions

1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken and marinate for at least 30 minutes or overnight for deeper flavor.
2. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches for 2–3 minutes per side until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
3. In the same pan, melt remaining butter and sauté onion for 3–4 minutes until golden. Add garlic, ginger, garam masala, and chili powder; cook another 30 seconds until fragrant.
4. Stir in tomato puree and simmer for 5–6 minutes, stirring occasionally, until thickened and darker in color.
5. Pour in cream and brown sugar, stir well, then return the chicken to the pan. Simmer on low for 10–12 minutes until chicken is tender and the sauce is rich and creamy.
6. Adjust seasoning with salt, and add a splash of water if the sauce becomes too thick.
7. Serve over warm basmati rice, sprinkle with fresh coriander, and pair with naan.