Butter-basted bison ribeye steak with with crispy potatoes and roasted garlic

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Adapted from Serious Eats and Food & Wine and Red Cedar Bison Ranch

Ingredients:
8 oz. boneless bison ribeye
fresh parsley, chopped
rosemary and thyme, chopped
salt & fresh cracked pepper, to taste
unsalted butter
olive oil
clove of garlic
3 red potatoes

Directions:

  1. Remove meat from freezer, defrost for 30+ minutes. Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 8-10 minutes total. Drain and set aside.
  2. Finely chop thyme and rosemary. Cut cooled potatoes into quarters.
  3. Preheat your cast iron or non-stick pan on high heat. Coat with a thin layer of oil. Salt and pepper the meat liberally, then place in the pan just as the oil starts to smoke. Let it sear on the high heat for about 4 minutes. Do not move the meat!
  4. Turn steak once using tongs to flip. Continue cooking on medium-high heat for about another 3 minutes for a perfect medium steak, 2 minutes for rare.
  5. Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by the pan’s handle. Use a spoon to pick up butter and pour it over steak.
  6. Let meat rest 15 minutes before slicing. Return skillet to medium-high heat and add remaining butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute.
  7. Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking. Pour over resting steak. Discard garlic, rosemary, and thyme sprigs. Place steak on serving platter and serve immediately, garnished with fresh parsley.

The last of my precious upstate NY bison acquisition from my much-deserved Spring Break in Montreal. I overcooked the last bison steak, so this one had to be medium-rare for sure. If I had time and space, I would definitely roast a head of garlic in foil for 1 hour on 350 deg F. They’re utterly delightful — I still remember my first time at the tapas restaurant in Ithaca, Just a Taste.

~Jessica

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Rosemary garlic potatoes

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sorry for the terrible photo. not #foodporn

Adapted from Ina Garten

Ingredients
6 red potatoes, quartered
1/8 cup good olive oil
kosher salt
freshly ground black pepper
3 cloves garlic, minced
minced rosemary leaves
1 tablespoon butter (I used 1.5, cuz more butter, the better)
1/4 cup shredded cheese (I used smoked gouda, which I had on hand)
1/2 onion, chopped
1/2 box of frozen mixed vegetables (peas, corn, carrots, beans mix)
Melted butter to brush on top of mashed potatoes

Directions:
Cut the potatoes in quarters and cover the chopped potatoes in cold water plus an inch. Boil for 5-10 minutes until cooked through. Drain water. Place potatoes in a pan with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Pan fry the potatoes in 1 layer until browned and crisp. Flip with a spatula during cooking to ensure even browning. Remove the potatoes from the heat, season to taste, and serve. Fry the vegetables with some butter, salt, and fresh cracked pepper. Add a protein of your choice if you so desire (I used herbed turkey breast).

~Jessica

Seared ‘garlic’ elk sirloin

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Adapted from Nevada Foodies and Creek’s Edge Elk Farm

Ingredients:
.57 lbs. of elk sirloin from here
salt and fresh cracked pepper
garlic
rosemary/thyme
For the smashed potatoes:
6-8 potatoes
3 tablespoons butter
1 1/2 tablespoons minced fresh rosemary
Chopped fresh chives
roast mushrooms and caramelized onions (optional)

Directions:

Let steaks stand for 30 minutes at room temperature. Meanwhile, boil quartered potatoes until tender (cover potatoes in 1 inch of water and check after 5 minutes of boiling, less if smaller). Then add butter to a pan on medium heat, and smash potatoes. Season with rosemary and chives. Cook other side vegetables as you prefer.

Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over medium-high heat.

Add vegetable oil to the pan and swirl to coat, heat until shimmering, but not quite smoking. Place the elk steaks in pan; sear 2 minutes on all sides. Remove from heat.

Add butter and garlic and seasonings to the pan. Carefully grasp pan handle using an oven mitt or folded dry dish towel. Tilt pan toward you so butter pools, baste steaks with herbed butter continually.

Cover loosely with foil and let stand 10 minutes. Serve elk steak with smashed potatoes and side vegetables.

~Jessica

P.S. I liked putting the bison in the oven for 5 extra minutes at 400 deg F, so I might try that next time with the elk.

Budget Meals: Day 3

Ingredients:
GOYA Pink Beans in sauce $1.50
4 small red potatoes $1.34
1 head of garlic $0.39
1 red bell pepper $1.32
Ginger $0.54
3 red onions $0.67
1 bunch of scallions $0.67
5-6 Brussels sprouts $0.98
Total: $7.41

Directions
Chop finely the small red onion, 1/3 the red bell pepper, two of the potatoes. Mince two cloves of garlic, and a thumb of ginger. Cut off the Brussels sprout stems and slice each in half. Saute the onion, ginger, then garlic in olive oil. Cook until fragrant. Add the bell pepper, then the potatoes. Season with salt, cracked pepper, turmeric, oregano, thyme. Add the the Brussels sprouts last (mine were slightly overcooked in the stew/soup). Add the can of pink beans (Rosadas guisadas — preparados con aceite de oliva, cilantro, y cebolla). Again, I threw in a handful of pasta for extra carbs. Top with some sliced scallions, and serve. Serves 3-4.

~Jessica

Budget Meals: Day 2

Ingredients
425 g GOYA white beans in sauce $1.50
3 small red potatoes $0.76
1 carrot $0.26
Ginger $0.54
1 head of garlic $0.42
3 red onions $0.67
1 red bell pepper $0.78
1 bunch of scallions $0.67
Total: $5.60

Directions
Chop finely 1 red potato, 1/2 the carrot, 1 red onion, the bell pepper. Mince a thumb of peeled ginger and all the head of garlic (it was going bad). Saute the onion, then ginger, then garlic in olive oil. Add the carrot, potato, and bell pepper in that order, cooking each a few minutes. Season with salt, black pepper, oregano, and thyme. Add the white beans (Blancas guisadas – preparadas con Aceite de Oliva, Cilantro, y Tomate). Rinse the can with water and add that too. I had some De Cecco elbow pasta lying around so I threw a handful of that in, along with a pinch of organic ground turmeric. Divide into bowls, top with sliced scallions. Serves 3-4.

~Jessica

Budget Meals: Day 1

Ingredients
737 g Iodized salt $1.59
425 g black bean soup $1.59
3 small red potatoes $0.76
1 carrot $0.26
Ginger $0.54
1 head of garlic $0.42
3 red onions $0.67
2 plum tomatoes $0.46
1 bunch of scallions $0.67
Total: $6.96

Directions
Chop finely 2 potatoes, 1/2 the carrot, 1 red onion, the tomatoes. Mince a thumb of peeled ginger, 1 clove of garlic. Saute onions, then ginger, then garlic in olive oil over medium heat. Saute carrot, then potatoes for 5-10 minutes. Season with salt, freshly ground black pepper, thyme, and oregano. Add the tomatoes and can of GOYA black bean soup (Frijoles negros – preparados con aceite de oliva, pimiento, y cebolla). Stir frequently, cook a little longer and serve. Top with sliced scallions. Serves 3 (on a diet).

I recently moved off my friend Amber’s couch and got my own place. Rent is $1100/month, including all utilities. My training stipend of a “modest” $2500 is to cover four months of NYC living. The GRE exam costs $205.00, the Educating All Students (EAS) exam is $92.00, the Content Speciality Test costs $134.00 (I’m taking the Biology CST, of course), Fingerprinting is $99.00. This means budgeting. A lot.

At least the GOYA black bean soup is the bomb-diggity! (Even though it has MSG and added sugar.)

~Jessica

Home Fries

IMG_2704Adapted from The Kitchn and Serious Eats

Ingredients:
vegetable oil
2 red potatoes
1 red bell pepper
1/2 large red onion
3 garlic cloves
Seasonings: smoked paprika, thyme, salt, pepper, scallions (optional)

Directions:
Chop the potatoes. Cover them with cold water in a pot and a pinch of salt. Heat until water boils for a couple of minutes then turn off the heat. Drain, coat in a little oil, and set aside. Chop the rest of the vegetables. Fry the onions in some vegetable oil/butter over medium-high heat, then the garlic, until fragrant. Fry the bell pepper. Set aside. Fry the potatoes until they sear, without crowding, then add back the rest of the ingredients. Season to taste. Top with scallions or parsley (chives could do as well).

I do love garlic butter roasted mushrooms, so I was inspired to incorporate this form of protein in the morning brunch (also because we had run out of yogurt. Ack). So of course I needed to know the best method How to saute mushrooms. Cut thick, cook hot, don’t overcrowd. Done. Accompanied by some freshly grated Parmesan, a dash of salt and pepper and olive oil, and a wedge of smoked gouda. The omelette included scallions, salt, pepper, and just before I folded it in half, several strips of the same smoked gouda (melts wonderfully when reheating leftovers).IMG_2706

~Jessica