Boozy Strawberry French Toast

Since tomorrow is Saint Patrick’s Day here’s a little anytime snack that I make with Bailey’s Irish Cream Strawberry Liquor and fresh Louisiana strawberries. The bread is panettone, an Italian sweet bread from Milan that goes on sale after the holidays when people have had their fill of holiday sweets. That’s when I swoop in and buy them for $5 instead of $20. These are the kind of things my mom taught me to do, and the freezer is definitely your friend when it comes to buying on sale. It’s March and I can just defrost a loaf at my convenience for this French toast. I cut the panettone into thick slices, then soak the bread briefly in a mixture of Bailey’s, eggs, and cream. They only need 2 minutes per side in a large skillet (make sure it’s non-stick or well-seasoned because the Bailey’s tends to stick a little, not much though, and nothing that a little nudge with an offset spatula can’t remedy). I top my French toast with some skyr, an Icelandic cultured dairy product with a milder flavor than yogurt. My husband DJ isn’t a fan of skyr (too sour?) so I mix a little maple syrup into his, but I like the contrast in flavor with the sweet toast. This recipe serves 4 but can easily be doubled to make more.

Boozy Strawberry French Toast
Yield: 4 servings Prep Time: 10 minutes Cook Time: 10 minutes

3/4 cup heavy cream
1/2 cup Bailey’s Irish Cream Strawberry
2 large eggs
1 teaspoon pure vanilla extract
2 cups quartered fresh strawberries
1/4 cup pure maple syrup
4 tablespoons salted Kerrygold butter (I like the slight saltiness to balance the flavors, the choice is yours!)
4 thick slices of panettone or brioche bread (1-inch thick)
1/2 cup skyr or plain yogurt
fresh mint leaves, for garnish

In a large shallow bowl, whisk together the cream, bailey’s, eggs, and vanilla until well combined and smooth.

In a separate bowl, stir together the strawberries and maple syrup.

Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Soak each slice of bread in the cream mixture for 30 seconds per side, and working in batches of 2, add the soaked bread and cook until golden brown on both sides, about 2 minutes per side. Melt the remaining 2 tablespoons of butter in the skillet before cooking the other two slices.

Transfer the French toast to 4 serving plates and top each slice with a dollop of skyr. Spoon the strawberries on top, and garnish with mint. So easy. Enjoy.

Notes: You can add chopped toasted nuts for crunch, and if you don’t have the strawberry Bailey’s then any kind will do. Swap out the fruit according to what’s on your kitchen counter or in your fridge.

Beef Meatball Party Platter

This post is sponsored by Beef. It’s What’s for Dinner but all opinions are my own. I’m proud to support the American Beef Council and I hope you enjoy this delicious Beef recipe.

Here in the South, people love “baby shower meatballs.” Slightly sweet, saucy meatballs often purchased pre-made and doctored up in a slow cooker with barbecue sauce and grape jelly. The meatballs most likely got their nickname because it’s most often served at family celebrations like baby showers, weddings, and cookouts. You probably have a different name for them based on your location, but it’s all the same! 

The meatballs at parties are always excellent, but I wanted to try making my own using beef and a few simple ingredients that I had around the house, minus the jelly! I always keep Ground Beef in the freezer for quick and easy family meals that I just know everyone will love. I particularly enjoy its versatility, and like all cuts of beef it’s high in protein, and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. I often buy Ground Beef in bulk to get more value for money, then portion it out and store it in airtight freezer-safe containers for meals throughout the month. (Here is a handy infographic and guide for thawing Ground beef on the Beef. It’s What’s for Dinner website in case you need it!) I think we are all more than a little concerned about skyrocketing food prices these days and trying our best to make the most of our ingredients. I’ve always believed in minimally processed foods that are high in nutrition, but find it hard to compromise when it comes to taste. There are so many meat substitutes popping up on the market lately, and people choose them for various reasons but it’s really good to know the facts. Beef. It’s What’s for Dinner has you covered with loads of information and resources so that you can make the best choice for your family. As for my family…I’ve noticed them gravitating toward these at recent gatherings with more than average enthusiasm. We all practice varying religious beliefs, and when I’m cooking for everyone, beef is the one protein we can all agree on. 

In the spirit of keeping things simple and shopping our own refrigerators and freezers, I’m including the recipe for the Beef Meatballs and offering optional serving suggestions based on what you have on hand. I try to incorporate lots of color and non-starchy vegetables on my platters, and like to serve it al fresco for everyone to dig in. These warmer days still beckon for eating outside, for gathering with friends and celebrating little moments in the sun. Whether you’re serving these at home or taking them to a celebration, I recommend serving them right after cooking for best results. 

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4 to 6

Meatballs:
1 pound Ground Beef
1 tablespoon minced fresh oregano, parsley, or dill
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 cloves garlic, minced
1 large egg
1/2 cup panko breadcrumbs (use gluten-free if needed)
1/4 cup of your favorite barbecue sauce

For Serving (Optional):

1 cup tzatziki or store-bought yogurt dip
Assorted vegetables such as sliced cucumber, kalamata olives, cherry tomatoes, sliced peppers, and lettuce or arugula.
Lemon wedges
Toasted pita

Preheat the oven or grill to 375°F. 

In a bowl, combine the beef, oregano, mustard, salt, pepper, paprika, garlic, egg, and breadcrumbs and gently stir until the mixture comes together. 

Using the palms of your hands, roll the beef into 1-ounce meatballs, and place on a large, rimmed sheet pan. Roast until cooked through, about 15 to 20 minutes. 

Drain off any excess fat, then toss the cooked meatballs in the barbecue sauce before arranging on a platter with the optional sides. Serve warm and refrigerate leftovers in an airtight container for up to 3 days.  

Prosciutto di Parma with Papaya and Grana Padano Cheese

Prosciutto di Parma with Papaya and Grana Padano Cheese

I never experienced the sweet and savory combination of prosciutto and fruit until my late twenties. My husband and I were at a tiny Italian restaurant in South Korea of all places, and the chef brought out a platter of honeydew melon and Prosciutto di Parma for us to try. The first bite was heavenly, and I wondered where this simple yet delicious appetizer had been all my life. Years later, I still have a fondness for Prosciutto di Parma and fruit, but now I seek out ripe papaya instead of melon. Papaya is a fruit that I grew up eating and much prefer for its complex flavor when ripe, a flavor that I believe pairs perfectly with Prosciutto di Parma or Prosciutto di San Daniele, the highest quality prosciutto in my opinion. Both are aged for a minimum of 400 days, and the best part is the sliver of fat on each slice of both prosciutti, for that melt-in-your-mouth texture. While I was at the store, I also picked up a wedge of Grana Padano cheese, and I served this platter outside with Marcona almonds, fresh basil from the garden, local honey, and some rose wine. Sweet and savory perfection.

When you read up on Grana Padano cheese, Prosciutto di Parma or Prosciutto di San Daniele, you’ll find that they all carry a Protected Designation of Origin seal. What does this mean? Simply put, it means that these products are handcrafted by real people, made with Italian ingredients from specific regions, and are never mass-produced or processed anywhere else. They have a sense of place because of this, and you can truly taste the difference in flavor. A PDO logo guarantees production methods using centuries-old recipes and techniques. These methods have proven over time to be consistent, safe, effective, and produce the most flavorful products. 

Grana Padano cheese, for instance, is made from partially skimmed raw cow’s milk from the production area in the Pianura Padana, Northern Italy. The cows are mainly fed fresh fodder, hay, or silage. Each wheel of cheese must age a minimum of 9 months and meet the requirements specified in the Product Specifications. Only once passing these strict quality checks will it receive the fire-branded mark which certifies the quality of the cheese and its official PDO status. When I see the big wheels in store, I usually wish that someone would give me one for my birthday, but I never realized how much actually goes into the production until recently. The standards are equally as strict for Prosciutto di Parma and Prosciutto di San Daniele production. Only the selected thighs from Italian pigs; sea salt, and the air of San Danele de Friuli are used in making Prosciutto di San Daniele. Aged a minimum of 400 days, the flavor is delicate, balanced, and silky.

When I’m able to, I seek them out and serve my guests the best. Supporting PDO products ensures that these traditional methods are passed down from one generation to the next, and keeps quality products in stores! Please enjoy this simple but delicious recipe using my favorite European products!

Prosciutto di Parma with Papaya and Grana Padano Cheese 
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4

Ingredients:

1/2 small papaya, peeled and seeds removed
8 to 12 slices Prosciutto di Parma or Prosciutto di San Daniele
1/2 cup loosely packed fresh basil leaves
1 (8-ounce) wedge Grana Padano cheese
1/3 cup Marcona almonds
1/4 cup honey

Guidelines:
Using a sharp knife, cut the papaya lengthwise into wedges, keeping the thickness to about 1 inch per wedge. Cut each wedge in half and wrap with 1 slice of Prosciutto di Parma. 

Arrange the Prosciutto di Parma wrapped papaya on a platter, and scatter with the basil. Place the wedge of Grana Padano cheese, and use a cheese knife to break off bite-sized chunks. Arrange the chunks on the platter. Serve the almonds and honey alongside.  

Peppered Beef Prime Rib Roast with Horseradish Cream Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This year definitely looks a little different, but one thing a lot of us can say is that we tried new things and learned to improve the skills we had (example: everybody and their sourdough 2020 haha). Now that the year is almost ending, let’s continue that spirit and learn how to perfectly cook a Prime Rib Roast! This traditional holiday roast has generous marbling, great beef flavor and can feed a crowd. At the store, Prime Rib can go by different names including Standing Rib Roast, Holiday Roast, Rib Roast or Ribeye Roast. It can be found in the meat case with both boneless and bone-in options. The Rib/Ribeye Roast comes from the rib primal which gives it the rich, beefy flavor everyone loves. It is savory, finely textured and typically has generous marbling. Many people are intimidated by larger cuts but I hope this guide helps you! Our gatherings will definitely be smaller this year, but cooking a delicious Beef Prime Rib Roast is a family tradition and feels very special to us. If you’re on a tighter budget this year, get creative and stretch one meal into multiple other meals that’ll feed your family for an extra day. I’ll list a few leftover ideas at the end of the recipe! For more holiday inspiration, head over to BeefItsWhatsForDinner.com/Holidays, along with shoppable recipes so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door. Their website really has all the information you need to cook any cut of beef to perfection.

This recipe is very simple, and inspired by one that I recently saw Chef Jet Tila make during a Zoom event a few weeks ago. He suggested that roasting a Prime Rib low and slow was the way to go. I tried it and sure enough...perfection. If you take this approach you can feel confident that your meal will be incredible. Here are some steps to follow for my recipe:

PREP & PREHEAT
Season a larger cut of beef like this generously, cover and refrigerate for 1-2 days for the flavors to concentrate. This will also help form a beautiful crust. I season with salt, pepper, fresh thyme and a thin layer of Dijon mustard which really helps the crust form and gives amazing flavor. When ready to cook the Prime Rib Roast, preheat your oven to 325F.

ARE WE DONE YET?
Place the beef fat-side-up in a roasting pan — preferably with a rack, which improves air circulation and promotes more even cooking. Insert an ovenproof meat thermometer with the tip positioned in the center of the cut. A meat thermometer is one of the best investments I’ve made for my kitchen, it really does take the guesswork out of cooking. An ovenproof thermometer that stays in the roast is preferable to instant-read ones, because you don’t open the oven multiple times or poke multiple holes that might cause too many juices to run out. If using an instant-read thermometer, insert toward the end of cooking time for about 15 seconds, remove and continue to cook if needed. Here are some cooking temperatures to help guide you based on the size of your Prime Rib Roast. Remember not to overshoot your target temp because it will continue to rise after pulling the roast from the oven (Usually 10-15 degrees more as it rests). My 5lb Boneless Ribeye Roast took about 2 ½ hours (with resting time) to reach a perfect medium rare which is how we like it.

GIVE IT A REST
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. I pulled mine at 130F and the temperature rose to 145F after a 20 minute rest. Those few extra minutes are a great opportunity to make the sauce or prepare any sides.

CARVE & SERVE
The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). Always cut across the grain for maximum tenderness.

You’ll need a boneless roast for my recipe, it’s always a good idea to call your butcher or meat counter ahead of time to order the cuts you need.

I prepared some roasted vegetables that I had in the house to go with my Prime Rib Roast, along with a horseradish cream sauce that can be made ahead of time. If you prefer a gravy, use the pan drippings by adding some beef stock and cornstarch then whisking over medium-low heat until thickened.

Peppered Beef Prime Rib Roast
1 (5lb [2.3kg]) beef Prime Rib Roast
3-4 tablespoons kosher salt
2 tablespoons Dijon mustard
3-4 tablespoons ground black pepper
1 tablespoon fresh thyme leaves
Horseradish Cream Sauce
1 cup sour cream
2 tablespoons grated horseradish
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper

To Serve: Roasted vegetables - I had a combination of golden beets, delicata squash, romanesco, acorn squash, red onion and purple potato. Steamed green beans and peppery fresh arugula are also great.
Special Equipment: Meat thermometer, deep roasting tray or sheet pan, wire rack, sharp knife, cutting board, aluminum foil.

Guidelines:
Season your Prime Rib Roast with the salt, rubbing generously over all surfaces. Spread the Dijon mustard all over the beef using the back of a spoon or silicone pastry brush, then evenly sprinkle the pepper and thyme onto the roast. The Dijon mustard will help the pepper and herbs stick. Place fat side up on a wire rack within a deep baking sheet or roasting dish, cover with foil and refrigerate for 1-2 days for the flavors to concentrate.

When ready to cook your Prime Rib Roast, preheat the oven to 325F (160C). Uncover the roast, insert your ovenproof thermometer if using, and place the roasting dish on the center oven rack. Cook for 2 hours or until the internal temperature is between around 130F, the temperature will continue to rise 15 degrees as it rests to reach a perfect 145F for medium rare. The crust should be a nice golden brown thanks to the Dijon mustard. Remove from the oven, tent loosely with foil and allow to rest for 20 minutes before carving.

To make the sauce: Combine ingredients in a bowl, cover and refrigerate until ready to serve.

Chef Tila recommends about 1lb of Prime Rib Roast per person, because this will ensure enough for leftovers. For me, that’s the best part. Here are some leftover ideas including a quick Beef Noodle Soup recipe!

Philly Cheesesteak Eggs! - Sauté ½ sliced white onion and green bell pepper in a large skillet over medium heat. Add 1 cup roughly chopped leftover Prime Rib Roast, create hollows and crack in one egg per person. Sprinkle over some provolone or cheddar cheese then place a lid on to cook until eggs are set. Season with salt and pepper then serve! The cheese will caramelize a little, it’s delicious.

Open Faced Mediterranean Beef Sandwiches! - Toast some whole-wheat bread and spread each slice with some sun-dried tomato pesto. Add some crumbled feta, chopped olives and thinly sliced leftover Prime Rib Roast. Drizzle with olive oil and scatter with fresh herbs (basil or oregano).

Beef Noodle Soup! - Bring 32 ounces of beef broth to a simmer. Slice in some fresh ginger and 1 thinly sliced scallion to flavor the broth even more. Add two bundles (180g) dried udon noodles and cook for 4 minutes until tender. Add some fresh bok choy, sliced mushrooms and simmer for 2 minutes then divide soup into bowls. Top with thinly sliced Prime Rib Roast and more chopped scallion. Serve with sriracha or pepper flakes to taste (Serves 2)

Do you know about the Beef Drool Log? The original ‘Beef Drool Log’ was introduced in 2019 and on average, it made people drool and watch for nearly 10 minutes. This year, Beef. It’s What’s For Dinner. is taking the ‘Beef Drool Log’ a step further by introducing three new versions of the ‘Beef Drool Log’, including:

A 27-minute video of the Drool Log slowly cooking that narrates ideas of all the recipes you can make with beef courtesy of BeefItsWhatsForDinner.com.
A 30-second video of the Drool Log called Meatitation that encourages people to take deep breathes and relaxxxx around the Drool Log.
A 15-second video of the Drool Log that reminds people if they’re missing the movie-theater blockbusters, then Drool Log is the feature-length film for them.

Hilarious. I hope you enjoy your holiday meal, no matter how you celebrate :-) If you do decide to try this method and cook a Prime Rib Roast, I’d love to see! If you plan on sharing, please tag me #thedaleyplate @thedaleplate and #BeefItsWhatsForDinner @BeefItsWhatsForDinner on Instagram or Facebook. Thank you!

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

When we were kids this kind of meal was called “huiskos” ~ The Afrikaans word for a weeknight meal. There was always pumpkin when it was in season, always some kind of green vegetable and most likely always lamb on the table. Whether it was braised in the Winter months or some chops seared during the Summer, lamb has always been a very traditional protein where I’m from. Naturally, I try to carry those traditions on now that I’m working and living here in the American South. Keeping those memories alive by adapting or recreating mom’s recipes with American Lamb and the ingredients that can be found here is truly a joy for me. This meal is home cooked and heartwarming, will feed your soul and warm you up on a chilly day. Serve it for Friendsgiving or Thanksgiving this year, maybe put it on your date-night menu for two and enjoy the tender lamb leftovers in a delicious grilled cheese the next day. Either way, it’s simple and flavorful and you can’t go wrong. 

With the holidays upon us, the American Lamb Board is spreading cheer by hosting a number of fun giveaways on both their Facebook and Instagram page. For #TheLambChallenge, comment on the giveaway posts with a lamb recipe you'll enjoy for the holidays and be entered to win great prizes! Find more information on the American Lamb website here.

Why American Lamb Shoulder?

Lamb shoulder is located at the top of the back, near the head. It’s a great cut for braising or slow cooking because it develops a lot of  flavor due to the amount of work that part of the animal gets. I always prefer to cook it with the bone in to increase that flavor even more. You can ask your butcher for this cut, or check out the American Lamb website to receive a customized list of grocers, butchers, restaurants and/or wholesale suppliers that sell homegrown lamb in your neck of the woods. I love the online butcher Porter Road for sourcing my American lamb, here’s $15 off your first order from them!

Some handy tips before you get started:

I used lamb shoulder in this recipe because it is great value for money. Other cuts that would work wonderfully are: Stew meat, bone-in or boneless leg.

You can absolutely cook this recipe on the stovetop in a dutch oven. Just place the lid on after adding the lamb shoulder and braise over medium heat for 2 ½ hours. Be sure to check it and add more liquid as necessary, since a lot of moisture will evaporate using this method. 

While canned pumpkin puree is great, homemade pumpkin or squash puree will give the grits a fresher flavor. To roast your own pumpkin, preheat the oven to 425F. Half a small pie pumpkin and remove seeds, then drizzle with olive oil and place on a baking sheet cut side down. Roast for 40 minutes and remove from the oven. Carefully peel off the skin while warm and use an immersion blender to make a puree. Use one cup in the recipe and store the remaining pumpkin in an airtight container for up to 3 days in the refrigerator. It’s handy to use in soups, pies or other desserts.

White miso paste is not mandatory here, but it’s a secret weapon when it comes to umami flavor! It seems unconventional but it will provide some wonderful depth. Find it at your local grocery store or even Amazon!

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits
Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6-8 people 

For the Lamb:

1 3 pound bone-in American Lamb shoulder
1 1/2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (If your Cajun seasoning has salt, omit this)
1 tablespoon olive oil
1 large yellow onion, sliced
8 cloves garlic, finely minced
1 tablespoon fresh thyme leaves
1 fresh bay leaf
2 cups beef broth
1 1/2 tablespoons white miso paste
1 tablespoon brown gravy powder (I like to use Bisto, because I grew up eating it)

For the Grits:
3 ½  cups vegetable stock
4 tablespoons butter
2 cups grits or instant polenta 
1 cup pumpkin puree
½ cup heavy cream
8 ounces grated smoked gouda cheese 
To serve: Sage leaves crisped up in olive oil, steamed vegetables

Method:

Season lamb shoulder with Cajun seasoning, black pepper and salt. Set Instant Pot to saute, add olive oil and sear lamb shoulder for 5 minutes per side or until golden. Remove and transfer to a separate plate until ready to braise. 

Add onion, garlic, thyme and bay leaf  to the Instant Pot and saute for 5 minutes. Deglaze by adding the broth, stirring and scraping the bottom of the inner pot with a wooden spoon until nothing is sticking. Add white miso paste and gravy powder, followed by the lamb shoulder. Place lid on and set Instant Pot to Manual Pressure for 50 minutes. After cooking, allow pressure to release naturally (10 minutes), remove the shoulder bone and set to saute to reduce liquid until desired consistency. The meat should be fall-apart tender and the garlic and onions completely reduced to form the gravy. Remove bay leaf, season to taste and serve with smoked pumpkin gouda grits.

Tip: To thicken the gravy, add a slurry with 1 tablespoon cornstarch and 1 tablespoon water then stir gently until thickened. 

For the grits: Add vegetable stock and butter to a large pot over medium-high heat, bring to a boil. Lower heat to medium, add grits then stir and cook for 10 minutes until thickened. Add pumpkin puree, cream and grated smoked gouda cheese. Stir and simmer over low heat for 2-3 minutes and season to taste. Serve immediately with crispy sage, braised American lamb and vegetables of your choice.

Ribeye Steak with Pecan Blue Cheese Compound Butter

This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for supporting me, and the American Pecan Industry!

Who doesn’t love a big, juicy steak? My husband DJ and I have a long-standing tradition of sharing one every Wednesday while discussing our weekly goals as a family. Now that the holiday season is upon us, we are sticking to what we love, but making it a little more special with the addition of American Pecans. Since it’s only the two of us, making a huge standing rib roast doesn’t make sense and we love the crunch of a seared steak anyways. The pecan and blue cheese compound butter adds more flavor, texture and crunch on top of that! If you’d like a fuss-free way to enjoy a meal this December, especially one that everyone will love, I hope you give this recipe a try! It’s great with any cut of beef so feel free to serve it with your prime rib or even filet. 

Why Pecans?

To be honest when I first moved to the states I had no idea that pecans were the only tree nut native to America. We used to purchase them in bags at the store for mom’s holiday dishes, but were completely oblivious about their origin and nutritional benefits. Discovering that we had a mighty pecan tree in the yard saw me trying to incorporate them into as many recipes as possible on a year-round basis, but I still didn’t know as much about them. Here are some of the most interesting facts about American Pecans:

• Fossils of pecan seeds have been found near the banks of the Rio Grande, dating back as far as 6100 B.C. 

• Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

• Native Americans first foraged wild pecans and then began planting them for trade with European explorers.

• Pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers now producing over 80% of the world’s pecan supply.

• It takes nearly 10 years before a pecan tree is in full production of nuts! 

With such a rich history, I developed a deeper respect for pecans, as well as the pecan growers and shellers who make it possible for us to continue to enjoy them as part of our family meals. This is why it’s important to support the industry which consists of many American families that have passed down the craft of cultivating pecans for many generations. The American Pecans Website has a lot of useful information and recipes for adding pecans to both your holiday and everyday meals!

A few tips to help you perfect this meal:

Fresh pecans have a light, tawny hue so look for those in store. 

Use a good quality butter and blue cheese, or even a tangy goat cheese if you prefer!

The pecan blue cheese and herb compound butter can be made up to a month before and kept in the freezer until ready to use.

In my opinion, steak needs to be removed from the refrigerator at least 30 minutes prior to cooking for best results.

Ribeye Steak with Pecan Blue Cheese & Herb Compound Butter
Prep Time: 15 minutes | Cook Time: 10-20 minutes | Serves: 4

Ingredients:
Pecan Compound Butter:
1 stick (125g) salted butter, chilled but not hard
1/4 cup raw pecan halves
1/4 cup crumbled mild blue cheese
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 tablespoon black pepper
1 ribeye steak per person
kosher salt and cracked black pepper
olive oil
1-2 tablespoons butter
fresh thyme sprigs

To serve: fresh watercress, raw pecan halves, sliced red grapes and blue cheese in your desired amounts.

Special Equipment: Food processor, cast iron skillet, meat thermometer

Method:
Place butter, raw pecan halves, blue cheese, thyme, parsley and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined, about 6-8 pulses. Using a spatula, carefully scrape butter out of bowl and onto a clean sheet of baking paper. Shape into a log and roll until sealed. Tie the ends or fold them over and refrigerate until ready to use.

Season steaks generously with salt and pepper. Heat a cast iron skillet to high and add olive oil. Sear for a few minutes per side. Use a meat thermometer to measure cooking temperatures. Ribeyes will be 135F for medium-rare, and 145F for medium depending on the thickness of your cuts. Add butter and thyme to the skillet, use a spoon to baste the steaks all over with the melted butter and herbs. Remove from heat and rest for 5 minutes while slicing the butter into discs, then plate and top with one tablespoon pecan blue cheese and herb compound butter per steak. Serve immediately with salad and vegetables of your choice. We love to enjoy it with this easy watercress, grape, pecan and blue cheese combination.