Recipes
Bone-In Ribeye
Ingredients:
- Bone-in ribeye
- Salt and pepper
- Steak butter
- Parsley
Instructions:
- Season both sides of steak with Salt & Pepper
- Cook in broiler to the desired temperature, let steak rest 4-5 minutes
- Insert thermometer vertically into center of the steak to confirm proper holding temperature
- Re-heat steak in the broiler for 45 seconds
- Top with Steak Butter
- Garnish plate with chopped Parsley
Fleming’s Potatoes
Ingredients:
- Jalapenos, Minced
- Leeks, White Part Only 1/2” Dice
- Butter
- Garlic, Minced
- Kosher Salt
- Black Pepper
- Heavy Cream
- Half & Half
- Cheddar Cheese, 3/16” Grated
- Jack Cheese, 3/16” Grated
- Potato, Idaho 50 Ct. 1/16” Slice
- Pan spray
Instructions:
- Remove seeds and stems from Jalapenos and mince
- Cut ends off Leeks, cut white part only into 1/2” dice
- Place Butter in large sauce pot set over medium high heat
- Add Jalapenos, Leeks, Garlic, Salt and Pepper
- Sauté 5-6 minutes to lightly caramelize
- Add Cream and Half & Half then bring to simmer
- Remove from heat add 12 oz of both grated Cheeses and blend in thoroughly
- Wash Potatoes then cut 1/16" thick slices with skin on using Hobart slicer
- Combine Potatoes and Cream mixture in mixing bowl
- Spray sides and bottoms of 2" hotel pans with Pan spray
- Evenly distribute potato mixture in hotel pan
- Cover with plastic wrap and aluminum foil
- Bake in 325°double convection oven low fan for 1 hour
- Remove plastic wrap and foil then cook an additional 15 minutes to lightly brown potatoes
- Remove pan from oven and evenly sprinkle 14 oz Cheddar Cheese over top, allow to melt