Entrée

Name: Pan-Roasted Tomahawk Steak with Smashed Fingerling Potatoes & Creamed Spinach
Yield: 10
Cuisine: American
Ingredients: 1 tomahawk beef steak; 2 lb fingerling potatoes, washed & scrubbed; 1 head of garlic, halved horizontally; 2 rosemary sprigs; 2 Tbsp butter; 4 cups spinach, trimmed & washed; 1/2 cup heavy cream; 1 cup chicken broth; Trefethen extra virgin olive oil for cooking; salt and pepper

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Pan-Roasted Tomahawk Steak with Smashed Fingerling Potatoes & Creamed Spinach
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Entrée

Pan-Roasted Tomahawk Steak with Smashed Fingerling Potatoes & Creamed Spinach

Pomegranate Leg of Lamb

Chardonnay Steamed Mussels with Calabrian Chili Broth & Crusty Bread

Neapolitan-Style Pizza

Corned Beef & Cabbage with Horseradish Cream Sauce

Marinated Beef Ribeye with Olive Smashed Potatoes & Roasted Carrots

Chili Lime Shrimp with Ginger & Cilantro Rice

Pan-Roasted Chicken Thighs with Mixed Lettuces, Green Apple & Lemon Caper Vinaigrette

Beef Daube Provençal

Cabernet-Soaked Cranberry & Walnut Savory Bread Pudding

Grilled Lamb Kabobs with Herb Sauce

Creamy Mushroom Pasta

Ahi Tuna au Poivre

Pumpkin Ravioli with Sage Brown Butter Recipe

Peppered Duck Breast

Prime Rib with Herb and Garlic Crust

Cabernet-Braised Short Ribs with Chinese Congee

Braised Rabbit with Pappardelle Pasta

Herbed Parisian Gnocchi with Fennel Sausage & Stewed Tomato