08/01/11




This dish is so versatile; it can be any two proteins that you like. The following is one way it's served at Max & David's restaurant. Recipe by executive chef Gina Rodriguet.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #16392





















  • Foodie [Admin]











INGREDIENTS













  • 4 (5 oz) portions of Ribeye










  • 4 sprigs fresh thyme










  • 4 (5 oz) portions of chicken breast










  • 1 cup of ur favorite bbq sauce or Italian vinaigrette for marinade










  • 2 large Yukon potatoes










  • ¼ cup veg stock or non dairy creamer










  • 2 oz margarine










  • 8 cup baby spinach










  • 2 cloves garlic, minced










  • - blended oil










  • 2 cup Balsamic vinegar










  • - salt and pepper, to taste










  1. Place thyme onto Steaks with a drizzle of oil and place in refrigerator until ready to grill.



  2. Marinade the chicken in which ever marinade you prefer, save some for basting later.



  3. Place Balsamic vinegar into a sauce pot on low heat and reduce until syrup consistency.



  4. Mashed Potatoes: Cut potatoes into bite-sized pieces, you can peel them if you like – but there are vitamins in the thin skin which are worth keeping. Place into a pot and cover with water.



  5. Simmer until soft, strain water out then place into kitchen aid with whisk attachment, mix with margarine and either veg stock or nondairy creamer until smooth, but not runny. Taste for salt. Cover and hold warm.



  6. For the Spinach: Place a large flat bottom Sauté Pan on medium high heat – Heat oil in pan then place all spinach and toss to wilt, add garlic and season with salt to taste. Hold warm.



  7. Heat grill on medium high heat, you can get better grill marks with clean grill racks, brushed lightly with oil –be careful- not too much, you don’t want a flair up. Once grill is hot, place steaks onto grill rack.



  8. After approximately 3 minutes, using metal tongs, on the same side quarter turn them to the right. This will create the nice diamond grill marks you see in the restaurant. Flip the steaks over after approx three minutes and repeat the procedure for the diamond marks.



  9. Follow this procedure for the chicken breasts as well. Be sure to remove some of the marinade from the chicken prior to placing onto the grill, as the sugars will caramelize quickly.



  10. You can place the proteins in a baking dish and finish in a 350 degree oven if you like, or turn down your grill and cook your steaks to desired temperature.



  11. For Plating, place warm mashed potatoes in the center of the plate, top with sautéed spinach. Lean a steak onto the spinach mash, and then place the chicken on the opposite side. Drizzle with the balsamic, and more of the Barbeque sauce if desired, and Enjoy.















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