This is what I call a hunk of meat..

It's no secret Texans love their steak. Especially a bone in Ribeye cooked to perfection, a bit charred on the outside cooked to a perfect medium rare on the inside. The best way to cook almost any piece of meat is to sear it on the stove/grill, to caramelize the outside which is known as Maillard reaction, and finish in the oven. This cooks the meat at a more precise temperate guaranteeing that you will get even cooking and perfect doneness every time. Oh, a little butter melted on top doesn't hurt either.

Extra tips:

1. Make sure meat is dry, if it is wet this will prevent the outside crust

2. Season VERY well (I like just salt and pepper)

3. Make sure your pan is very hot

Breakfast

Breakfast might be my favorite meal. Eggs, bacon, pastries... three of my favorite food groups. One of my favorite breakfasts might also be one of the easiest to make. Toast, Spinach and tomato topped with a fried egg and of course fresh ground salt and pepper.

Soo simple and SO tasty.

Roasted Brussels and Cauliflower with Apples and Creme Fraiche

I was taken to a great tapas place in New York called Alta where I had some of the best brussel sprouts. They were crisp and crunchy on the outside and perfectly soft on the inside. They were served with slices of apples in a thick cider reduction and topped with a dollop of tangy creme fraiche. Perfection. I tried to replicate them at home and did a pretty damn good job. I added cauliflower and roasted the vegetables with oil salt and pepper until browned and cooked through. I then made a reduction of apple cider vinegar sugar and a touch of butter until bubbly and thick. I then combined and mixed until coated adding thin apple slices and the creamy creme fraiche. It is a perfect balance of flavors and textures and SO easy to make.

Homemade Quiche

I love eggs, any which way, but I especially love quiches... What could be better then a homemade, buttery, flakey crust with a creamy filling of eggs, cheese and fresh vegetables?

Not a lot.

Pie crusts, or pate brisee, as I learned in Culinary school, are easy to make and don't compare to anything you buy in the store. It is made of four simple ingredients (5 if you want sweet) and is easy enough for anyone to make, especially if you use a food processor.

2 1/2 C AP flour

1 teaspoon salt

1 C (2 sticks) unsalted butter very cold cut into cubes

1/4 - 1/2 C cold water (use as needed)

Either by hand or with food processor combine first 3 ingredients either cut with a fork or just pulse until mixture is grainy and resembles sand. Slowly add the water until the dough holds together. Roll the dough into a ball then flatten into a disk and set in fridge for at least 30 minutes. Once chilled roll out the dough and use it for whatever your heart desires!

If using for a quiche or something else with a liquid filling make sure to blind bake the tart shell.

Blind baking tips -

preheat oven to 400

Roll out the dough and lay dough into desired pan careful not to tear the dough.

Cut off excess edges. Using a fork lightly pierce the bottom of the shell.

line the tart shell with aluminum foil and fill with beans or pie weights to prevent the dough from puffing up. Bake for 20 min or until slightly golden.