Chef Tom Herndon – Summer Yummers

I had this at a new restaurant the other night and came home and put this recipe together. I loved the combination of texture, colors and flavors. The key is to grill or roast all of the ingredients separately, and then combine them on your plate at the end. When I had it at the restaurant, they served it with a sous vide pork chop finished on the grill. But I tried it with a nice ribeye and it was heaven.

The sauce in the photo was some leftover smoky paprika butter (make your own with ½ stick of melted butter, a teaspoon of smoked paprika, and salt and pepper to taste. Add a pinch of cayenne if you like it spicy)

Grilled Ribeye Steaks with Nectarines, Potatoes and Broccolini

Serves 4

Ingredients:
4 ribeye steaks (8 oz. ea.)

4 firm-ripe nectarines

1 pound baby potatoes

1 pound broccolini

olive oil

salt and pepper

Directions:
Season the steaks with salt and pepper and let sit at room temperature for an hour.

Pit and quarter the nectarines, place in a bowl, toss with a little olive oil and season with salt and pepper.

Toss the potatoes with a little olive oil and salt and pepper.

Trim the tougher ends off the stalks for the broccolini and toss with some olive oil and salt and pepper.

Heat your oven to 425. Place the seasoned potatoes on a foil or parchment paper lined sheet pan and roast until beginning to get crispy, about 30 minutes.

Potatoes and Broccolini

On another foil or parchment paper lined sheet pan place the broccolini. In the last 15 minutes that the potatoes are roasting, place this tray in the oven and roast.

Nectarines

While the veggies are roasting, fire up your grill. My grill is electric, so I heat it to 450. First, grill the nectarines, about 3 minutes on a flat side, turn and grill the other flat side 2-3 minutes. Remove and keep warm.

For the steaks, I let the grill get hot again and grill them 5 minutes a side, then another 5 minutes in the oven, remove and let sit for 10-15 minutes. I usually get a medium rare.

Serve the steaks accompanied by the fruits and veggies.

On That Note

Ever heard of Brian Friedman? He’s THE hottest choreographer. Has been for years. Worked with Beyoncé, Janet Jackson, multiple seasons on So You Think You Can Dance, America’s Got Talent, and on and on. Gay as a clutch purse at the Tony’s. Which gives him all the permission he needs to be as fierce and sassy and hot as he wants to be. Boy is epic.

Brian Friedman

He has his own studio and folks are clamoring to work with him. You can see his slogan in the background spelled out in big letters: “Unity in Diversity.” He teaches a lot of young people. Like really young. Below is just a taste of his work. He’ll choreograph a section, train everyone, and then he’ll ask that they improvise to truly show themselves. So very inspiring.

ARE YOU MAD THAT I’M GAY?

Love this. Love the lyrics. Brian leads off and shows the routine before his kids give it a try.

UBER

This one is so much fun. You might recognize the little guy in the checkered shirt as J.T. Church, 2nd place winner for So You Think You Can Dance, Season 13. Again, they improvise until the routine starts, then again after. So good.

DEM BEATS
You can say one thing about this queen, his kids adore him. I do to.

=CTH=

Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

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