| RIB EYE STEAK WITH POMME ANNETTE (to serve six): PURCHASE ~SIX 9-OZ. CENTER RIB EYE STEAKS~ FOR THE POMME ANNETTE: 15 small yukon gold potatoes 1/2 cup butter, melted Fleur de Sel (sea salt) and pepper 2 tart pans Peel and slice potatoes thinly, dip in melted butter and layer them in a circular pattern in small buttered tart pans. Spinkle with salt and pepper. Bake at 425 degrees for 24 minutes. Melt remaining butter, heated to at least 160 degrees, being careful not to allow the butter to separate; retain at the same temperature (in range 160 to 190 degrees). In a pan place 1/8 cup water, 1/2 pound butter. Place over stove and whisk until soft, not letting the mixture boil. Pan-sear steaks, place in 450-degree oven for 7 minutes (medium rare). Immerse steaks in the melted butter. Serve with pomme annette and surround with Asian demi-glace(coming up next),several pan-boiled scallion bulbs, patty pan sunburst squash and haricots verts(French green beans). |
| FOR THE SPICEY ASIAN DEMI-GLACE: 1/2 cup white onion, diced 1/4 cup chippolinni onion, diced 1/4 cup red onion, diced 1 cup diced tomato 1 bay leaf 4 sprigs of fresh thyme 2 tbs. unsalted butter 1/8 cup of grapeseed oil Sautee all ingredients in butter and oil. Remove vegetables from pan and allow them to come to room temperature. Deglaze pan with white wine and let cool. Combine the ingredients below in a mixing bowl and add cooled ingredients. Chill several hours before using. 1/2 cup of reduced veal stock 1 Tbs. of Dijon mustard 1/4 cup cider vinegar 1 cup Ketchup 1/3 cup brown sugar 1 cup sweet chili sauce. |
| CHEF DANIEL'S WINE PAIRING: Cabernet Sauvignon Recommendation: Paul Hobbs, Beckstoffer - Tokalon, Oakville, Napa 2001 |