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#GoodFeelsFriday Brings You: Quarantine Cuisine!

We know what you’re thinking. All of the home projects and dog photos are great, but something is missing from these feel-good posts. We hear you – and we’ve got you covered. Introducing: Quarantine Cuisine!

LEAP Residential Efficiency Retrofit Technicians Jamal and Kevin are former chefs, and they’re bringing you a delicious recipe to try at home. This #GoodFeelsFriday, we have a ribeye with smashed roasted new potatoes and sautéed green beans. Tip: if you’d like a ‘greener’ take on this recipe, swap in your favorite vegetarian entree alternative for the ribeye, and/or limit making meals with beef to once a month.

Ingredients and prep:

  • Ribeye steak
  • New potatoes
  • Green beans
  • Rosemary – fine chop – save 4 sprigs
  • Thyme – fine chop
  • Parsley – fine chop
  • Garlic – fine chop – save 5 or 6 cloves
  • Shallot – fine chop
  • Butter – room temp
  • Soy sauce – just a dash
  • Extra virgin olive oil (EVOO)
  • Red wine – any bottle you like
  • Onion powder
  • Garlic powder
  • Cayenne pepper
  • Red pepper flakes
  • Salt & pepper

Instructions:

RIBEYE

  • Let ribeye come to room temperature. Season well on both sides with salt & pepper, then rub and cover with butter. Let sit for 5-10 minutes.
  • Heat pan with a small splash of EVOO until just before smoking point. Sear first side for 2 – 2 1/2 mins, turn ribeye and sear for about 2 minutes.
  • Turn heat down to med-med high and immediately hit with a good splash of red wine and dash of soy sauce.
  • Deglaze the pan (Do not forget to take a good sip of wine for yourself at this point. This is key).
  • Add a good pinch of the garlic, shallot, thyme, rosemary, parsley, and a tablespoon of butter.
  • Baste the steak for 1 minute, flip baste 1 minute, and remove from pan. Let rest at least 5 minutes. Save sauce from the pan to spoon over steak on a plate.

NEW POTATOES

  • Preheat oven to 450°F.
  • Parboil potatoes in water with a few garlic cloves, a couple of sprigs of rosemary, and a couple of halved shallots until just the outside begin to soften.
  • While the potatoes are boiling, heat a pan with EVOO, rosemary, and garlic (enough to cover all of the potatoes). Let sit.
  • Strain everything from water.
  • Gently try to flatten potatoes with the palm of your hand against a cool sheet pan.
  • Toss all potatoes, garlic, rosemary, and shallots in a bowl with the rosemary garlic oil from the pan.
  • Spread mix from bowl out on sheet pan and cook in the oven for 20-30 minutes, until golden brown on both sides.
  • Remove from oven and toss in a bowl with butter, parsley, thyme, and rosemary.

GREEN BEANS

  • Blanch green beans in boiling water for 60 seconds. Remove and place in ice-cold water. Once cooled down, remove from water.
  • Sauté green beans on a medium heat with butter and small diced shallots. Add in a good pinch of onion powder and garlic powder, a scant of cayenne pepper, a pinch of red pepper flakes, and salt & pepper to taste. Saute to light brown.

Add potatoes and green beans to your plate, and your hard work is done. Bon Appétit!

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