Buffalo Ribeye with Heart Attack Mashed Potatoes & Chipotle Bordelaise Sauce
The summer is finally here, it's hot outside and so are the grills. I love grilling a huge piece of meat over a searing hot grill with a cold beer in my hand as my primal masculine instincts overwhelmingly kick in. If I'm not careful I might let the moment take over and start grunting! At least until my wife comes out and shakes her head at my over exuberance. With many things in life, when it comes to a ribeye, you get what you pay for. This is no time to get the "on-sale" cut of meat. When I want the best beef available in the valley, I always head to CUT in Edwards. John the self proclaimed "Butcher Boy" can help you find the distinct cut of beef you are looking for. Their buffalo is nothing short of meaty perfection.
Grilled Buffalo Ribeye
4 Buffalo Ribeye, Bone-In
2 Tablespoons Dijon Mustard
2 Tablespoons Grain Mustard
2 Tablespoons Olive Oil
1 Tablespoon Rosemary, Chopped
1 Tablespoon Thyme
1 Tablespoon Chives, Chopped
Salt
Fresh Cracked Black Pepper
Season the ribeye with salt and pepper on both sides, cover and refrigerate for 24 hours. Remove meat from the refrigerator about thirty minutes before you plan to grill. Preheat grill. Mix all ingredients (minus the ribeye) in a bowl. Rub the marinade on all over the ribeye and grill for 4-5 minutes on each side or until you reach your desired temperature. 145 F is a perfect medium rare. Let the meat rest for at least 5 minutes before slicing.
Heart Attack Mashed Potatoes
This is a recipe from my childhood which has definitely become a family favorite at the Thanksgiving Day dinner table. The potatoes are rich and creamy but, unfortunately they are only for special occasions. If you have this dish on a regular basis you may really have a heart attack!
4 Russet Potatoes, peeled and quartered
1/3 Cup Sour Cream
4 oz Cream Cheese, room temperature
1/2 Cup Heavy Cream
8 oz Salted Butter, room temperature
Salt
White Pepper
Place potatoes in a large pot with cold salted water and bring to a boil. Cook until potatoes are soft. (CHEF'S NOTES: Stab the potato with a sharp pairing knife and lift out of the water. If the potato slides off the knife back into the water, your potatoes are ready.) Strain the potatoes and place into a mixing bowl, add sour cream, cream cheese, heavy cream and butter. Using a hand mixer (a Kitchen Aid with the whisk attachment is perfect for this) whip all the ingredients. After you have a smooth consistency add salt and pepper to taste.
Chipotle Bordelaise Sauce
This is a great way to get rid of some red wine you might not want to drink for one reason or another. The sauce has sweet smoky flavors with a kick of spiciness. This sauce is easy to make, you just make sure not to leave it alone. It's like the ocean, you never want to turn your back on it as the sauce can burn or scorch and all your work will be for not. If you give this sauce a little love and attention you will be a hit at the dinner table.
o 2 Tablespoon Olive Oil
o ½ Cup Chopped Carrots
o ½ Cup Chopped Onion
o ½ Cup Chopped Celery
o 2 Tablespoon Diced Garlic
o ½ Cup Diced Shallots
o 1 Chopped Chipotle Pepper
o 1 Cup Hearty Red Wine
o ¼ Cup Balsamic Vinegar
o 10 Parsley Sprigs
o 2 Thyme Springs
o 1 Bay Leaf
o 4 Black Peppercorns
o 1 Cup Veal or Beef Stock
In a pot over medium heat add olive oil, carrots, onion and celery, saute until tender and translucent (about five minutes). Next, add the garlic, shallot and chipotle pepper to the pot and stir continuously for one to two minutes - don’t let anything caramelize. Add the red wine, parsley, thyme, bay leaf and balsamic vinegar. Simmer over medium-low heat until most of the liquid is evaporated. Add veal stock and peppercorns and simmer for another 10-15 minutes or until reduced to about ½ cup. Strain the sauce. Sauce will hold for few days in the refrigerator.
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