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1
Preheat Grill: Rub steak with chile oil and barbeque spice rub on both sides.
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2
Grill steak to desired temperature.
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3
Place 4 ounces of garlic potatoes on 4 plates.
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4
Plate t-bone over potatoes and top with arugula succotosh.
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5
Spoon sauce around steak and serve.
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6
Combine all ingredients in a bowl.
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7
Store in an airtight container.
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8
In a small bowl mix together the garlic and butter, let stand at room temperature.
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9
Heat a large, heavy bottomed pot filled half way with oil to 325 degrees F. Drop potatoes in oil and fry until golden brown.
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10
Drain on paper towels and put potatoes into large mixing bowl with garlic butter.
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11
Toss to coat and season.
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12
Arugula Chanterelle Succotosh: 3 tablespoons grape seed oil 3 ounces chanterelle mushrooms 1 ounce garlic, minced 1 ounce shallots, minced
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13
4-ounces sweet peas, blanched 4-ounces sweet corn, cut off cob 4-ounces baby lima beans, blanched 1-ounce red bell pepper, diced 1-ounce yellow bell pepper, diced 1-ounce chives, minced Salt and pepper to taste
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14
Heat large saute pan and coat with oil.
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15
Place chanterelle mushrooms in pan and saute for 2 to 3 minutes until they soften, add garlic and shallots, continue to cook until shallots are translucent.
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16
Add peas, corn, lima beans and peppers.
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17
Heat all vegetables through.
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18
Season and fold in chives.
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19
BBQ Zinfandel Reduction: 1/2 ounce grape seed oil 1 shallot, minced 1 green apple, chopped 2 stalks celery, chopped 1 carrot, chopped 4 bay leaves 1/2 tablespoon black peppercorns 2 bottles zinfandel wine 1 quart veal stock 1-ounce butter 3-ounces barbeque spice Salt and pepper, to taste
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20
Sweat all vegetables in oil until translucent.
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21
Add bay leaves and peppercorns.
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22
Deglaze with bottles of wine and reduce by 2/3.
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23
Add veal stock and reduce by 3/4.
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24
Strain and finish with barbeque sauce, butter, salt and pepper.
