Chef Tom – These Recipes are Fast and Easy…Just Like Me

This one was a happy accident. It’s still stonefruit season, at least for another couple of weeks. I cut firm-ripe nectarines into quarters. I was prepping them to be grilled and mixed in with roasted broccolini and baby potatoes. This mix was to be served with grilled ribeye (recipe below).

The nectarines went into a big bowl, then I drizzled them with some good olive oil, sprinkled some salt and pepper, and mixed them by hand to distribute. I just happened to try one to test the seasoning and OMG! Grilled this way was excellent, but RAW was killer. I ended up serving just this – raw seasoned nectarines – at a potluck the next weekend cuz it was so good. You could use peaches, or both. Don’t matter. The olive oil and S&P on the fruit is amazeballs.

Grilled Nectarines

Speaking of which, cut a firm-ripe peach in half, get rid of the pit, douse  the fruit with the same olive oil and S&P and then slap them cut side down on a grill to just mark and soften and bit. If you don’t have a grill, broil them cut side up for 3 minutes or until softened and starting to darken. I’ve even used a branch of rosemary to paint on the oil. But served with vanilla ice cream? Holy bananafish.

You will love me forever.

Grilled Peaches

Ok. This recipe made everyone very happy. I had it the night before at a new restaurant called Pearl out in the Richmond, only they served it with a beautiful thick-cut pork chop. I took a look at my plate and knew I could recreate it for lunch at work. But I did it with grilled ribeye. So good. The veggie-fruit combo is both surprising and really delicious.

Grilled Ribeye with Grilled Nectarines, Roasted Broccolini and Baby Potatoes

Serves 4

4 8oz. boneless ribeye steaks (preferably grass fed)

4 firm-ripe nectarines (quartered)
2 bunches broccolini (or 1 bunch broccoli rabe)

1 pound baby potatoes

Olive oil, salt and pepper


Season your steaks with salt and let sit and get to room temp while you cook the fixin’s.

Grill the nectarines. Place quartered fruit into a big bowl and douse with a bit of good olive oil. Season with salt and pepper. Heat your grill to medium high and lay the fruit on the grate, cut side down, to mark and soften. Remove and cover with foil to keep warm.

Roast your veggies. Season the broccolini and the potatoes the same way and roast on a foil-lined cookie sheet at 375 for 15-25 minutes, or until potatoes are tender and the broccolini is getting well browned. Remove and cover with foil to keep warm.

Grill your steaks. I have been doing 5 minutes per side and then finishing them for 5 minutes in the hot oven after the veggies roast for another 5 minutes. Then I let them rest outside the oven for at least 10 minutes more. Comes out medium rare each time.

When the steaks are resting, gently toss together the fruit and veggies. Serve as a side with the steaks. Trick is to not combine the veggies and fruit until right before serving, so the potatoes can stay somewhat crispy.

Roasted Broccolini and Potatoes

With Nectarines

With Ribeye

…And for dessert!….

My good husband whips this up when we both got our sweet tooth going.  He keeps saying he’s not a foodie, but the boy can bake like a champ. Ya gotta try this, just to see how quickly you can get this yummiliciousness into your mouth!

Brownie in a Cup

Microwave Brownie in a Mug

Makes 1 brownie in about 5 minutes


2 tablespoons melted butter

2 tablespoons water

¼  teaspoon vanilla extract

1 dash salt

2 tablespoons sugar

2 tablespoons unsweetened cocoa powder

4 tablespoons flour

Note: to make triple chocolate use chocolate milk, add some chocolate chips, and serve with chocolate syrup


In a coffee mug, add water, melted butter, a dash of salt and vanilla extract. Whisk well.

Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.

Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.

Enjoy with a spoon.

(Top with ice cream)

Careful, brownie will be hot.

On That Note

Kids Got Moves! 

Serge Koffi

Here we see the choreographer and his tiny, funky student.

Sherrie Silver

Famed African choreographer gets her kids moving.

Sven Otten

(JustSomeMotion) – Parov Stelar – All Night

The guy who put the Shuffle Dance on the map (49 million views!)


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.”

2 Responses to “Chef Tom – These Recipes are Fast and Easy…Just Like Me”

  1. Peter Montreuil Says:

    Another excellent column, Tom!

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