Steakhouse at Home: Dry-Aged Ribeye, Little Gem Blue Cheese Salad, Chermoula-marinated Salmon, Chocolate Pot de Creme

December 26, 2020

How to celebrate the end of 2020, besides taking to the streets to bang pots and pans together? We've got a better idea. We've decided to recreate a steakhouse vibe at home.


Here's what we suggest this week:


Start with some Glidden Point or Chatham Oysters. Shuck some oysters, squeeze some lemon, have some bubbles. If you need an oyster knife, we've got those, too. If you want a refresher on how to shuck oysters, here's a video. (And if you want to know how to keep them from tipping over when you serve them, here are two ideas: place them in a bed of crushed ice--you can make this with ice cubes in your food processor--or crinkle up some tin foil, place on a platter, and nestle oysters in the folds).


Then go with a steakhouse classic: the wedge salad. Traditionally made with an iceberg wedge, blue cheese dressing, and crumbled bacon, our version is little gem lettuce, Point Reyes Blue Cheese dressing, and some crispy slices of Nueske bacon.


The main event: we've got some great cuts of steak, including dry-aged ribeye, Wagyu bavette, and Colorado lamb loin chops. Or go for a nice piece of fish: a one-lb salmon fillet marinated in a North African spice rub, chermoula.


And maybe save your dessert for midnight: we're offering a dark chocolate pot de creme with candied blood orange. Pot de creme is a baked custard, in this case, chocolate-based. The in-season blood oranges compliment the dark chocolate nicely. And if you haven't tried salt on chocolate, you'll be surprised how much it does for the dish. We suggest you whip a little cream to dollop on top if you like.


Browse this week's offerings here.




Alison Hearn

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with customization by Grapevine Local Food Marketing