Baked Sweet Potato

Medium sized sweet potatoes 

 

Alumina foil

Oven safe dish (optional but highly recommended)

Oven

 

Wash sweet potatoes, wrap with foil and place loosely in an oven safe dish (a casserole dish works well.)  Bake at 350 °F until the potatoes are extremely mushy about 3-4 hours.

The look cook time is to ensure caramelization of the sugars in the potato.  It is not uncommon for the potato packets to leak caramelized juices which is why the over safe dish is recommended.

Herb Butter Ribeye

16 oz Ribeye

Kosher salt

2 tbsp butter

1 tsb garlic powder

1 tbsp dry rosemary

1 tbsp black pepper

Canola oil

Onion, diced (optional)

 

Wire rack in a sheet pan

Oven safe, high heat safe skillet (such as cast iron)

Lid or splatter guard is recommended for the skillet

Oven/stove 

 

Prep the ribeye: At lest 24 hours before cooking generously cover the ribeye on all sides with kosher salt.  Place the ribeye on a wire rack which is in a sheet pan (the wire rack allows for air flow and the sheet pan catches any mess)  Place uncovered in the refrigerator.  

Make the butter: At about the same time preparing the ribeye soften the butter mix then in the garlic powder, rosemary, and black pepper.  Refrigerate until needed.

Cooking the ribeye:  About 2 hours before cooking remove the ribeye form the refrigerator and allow it to warm to room temp.  Rub the ribeye with canola oil and add more kosher salt.  Preheat the oven to 400 °F.  Put oil in the skillet and heat on high until it is smoking.  Cook the ribeye on high for 2-3 minuets. Flip the ribeye put the herb butter on top and cook on high for 2-3 minuets.  Move the skillet (uncovered) to the oven for 3-5 minuets.  Move the ribeye to a plate covered with a bowl to rest for 10 minuets, note you may need to spread out the rosemary as it may clump up where the butter was.  In the mean time return the skillet to the stove and cook the diced onion on medium low until caramelized.

Braised Baby Bok Choy

1-2 Bok Choy

Sesame oil

1/2 C water

1/4 C Rice wine vinegar

1/4 C Soy sauce

1/4 C Brown sugar

1 tsp Garlic powder

1 tsp Ground ginger

Separate and clean the bok choy then chop into bite sized pieces separating the white stems from green leaves.  Mix the liquids, garlic powder, & ginger and set aside.  

Heat the sesame oil in a wide high sided pan and saute the white stems over high heat until they start to brown and become tender.  Cut the heat to medium low, dump in the liquids, then the brown sugar.  Stir to dissolve the sugar then add the leaves.  Boil the bok choy until the leaves are tender which should only take a few seconds.  Extract the bok choy and serve.  A draining spoon/skimmer is very helpful at removing the bok choy.