Chef Justin Cogley pairs grilled ribeye steak wilted spinach, roasted potatoes with a cherry-infused jus.
Chef Justin Cogley of Aubergine restaurant at the L’Auberge Carmel hotel in Carmel, Calif., refuels after a tough day of workouts with this hearty dish. He pairs grilled ribeye steak wilted spinach, roasted potatoes with a cherry-infused jus. Pick up the June issue of Triathlete for the ribeye steak and cherry-infused jus recipes.
2 T extra virgin olive oil
1 shallot, minced
1 pound triple washed spinach, stems removed
1Ž2 tsp ground or freshly grated nutmeg
Salt andpepper, to taste
Heat a skillet over medium heat. Add the oil and shallots. Gently cook the shallots over medium heat until translucent. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt, pepper and nutmeg, then serve.
4 poundsrusset (baking) potatoes, peeled and cut into 1-inch cubes
6 T butter (or grape seed oil)
3 T fresh flat-leaf parsley, chopped
1 T sliced chives
Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan and parboil gently, uncovered, 4 minutes. Drain well in a colander and let stand until dry, about 5 minutes.
Preheat oven to 350°F. Heat 3 tablespoons butter or oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of the potatoes, shaking skillet and turning potatoes occasionally, until golden brown on all sides, 4 to 6 minutes. Season with salt and pepper. Reduce heat to moderately low and cook potatoes, turning them, until tender, about 5 minutes more. Transfer to a baking sheet and sprinklewith parsley and chives, then keep warm in oven. Sauté remaining potatoes in same manner. Note: You can par cook the potatoes the day before and keep them in refrigerator.