Cooking with KAKE: Sterling Silver Roasted Strip Loin with Sides

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Sterling Silver Roasted Strip Loin with Sides

Mashed Potatoes

Serves 8

  • Yukon gold potatoes, peeled                                              2   lbs.
  • Whole butter                                                                       3   T
  • Heavy cream, hot                                                                6   oz.
  • Milk, hot                                                                              6   oz.
  • Salt and pepper                                                                        to taste

Method

  • Cut the potatoes into 1 ½ inch chunks. Place them into a pot of cold, salted water and bring to a simmer (do not boil). Simmer about 8 minutes until they are tender.
  • Drain the potatoes and put them back into the pot. Over low heat, let them cook for a few minutes (stirring frequently) to dry them out. Using a masher, mash the potatoes and add the butter and hot milk and cream. Season and serve.

Sautéed Brussels Sprouts with Bacon

Serves 8

  • Brussel sprouts, cut thin                     1 ½ lbs.
  • Bacon, diced                                       ½ lb.
  • Salt and pepper                                  to taste

Method

  1. Heat up a sauté pan over medium heat and add the bacon. Cook the bacon until it is brown and crispy. Remove the bacon and set aside. Leave the bacon fat in the pan.
  2. Add the sliced brussel sprouts and cook for about 4 to 5 minutes stirring about every 30 seconds.
  3. Add the bacon back to the pan and season to taste with salt and pepper. Enjoy!

Roasted Root Vegetables

Serves 8

  • Carrots, peeled, large dice                              ½ lb.
  • Butternut Squash, peeled, large dice             ½ lb.
  • Beets, peeled, large dice                                 ½ lb.
  • Parsnips, peeled, large dice                            ½ lb.
  • Onion, peeled cut into 8ths                            1 medium

Method

  1. Preheat the oven to 425°.
  2. Place two baking sheet pans into the oven for about 5 minutes.
  3. After cutting all the vegetables, place them in a bowl (except for the beets) and coat with some olive oil and season with salt and pepper.
  4. In a separate bowl do the same to the beets*.
  5. Remove the hot pans from the oven and put about ¾ of the mixed veggies on a hot pan. Move them around so they are not piled on each other. Put the rest of the mixed veggies on to the other pan but leave room for the beets. Place the beets on the pan.
  6. Put the pans back in the oven. After about 25 minutes, use a spatula to turn the veggies and then switch the 2 pans from top to bottom and from bottom to top so you have even cooking. In another 15 minutes check to see if the veggies are tender and nicely browned. If they are, remove them and mix them all together to serve or if they need a little more time, let them stay in the oven a little longer. Enjoy!

*Mix and keep the beets separate until they are cooked so they don’t turn all the other vegetables the color of the beets.

Green Bean Salad

Serves 8

  • Green beans, trimmed ends                           1 ½ lbs.
  • Grape tomatoes, cut in half                            1 cup
  • Shallots, (or red onion), thin sliced                ½ cup
  • Almonds, slivered and toasted                      ¼ cup
  • Flat leaf parsley, chopped                              2 t
  • Apple cider vinegar                                       1/3 cup
  • Olive oil                                                          2/3 cup
  • Dijon mustard                                                2 t
  • Salt and pepper                                              to taste

Method

  1. Bring a pot of salted water to a boil.
  2. Get a bow of ice water ready.
  3. Add the green beans and cook until just tender (about 4 minutes).
  4. Remove the beans from the water and place them into the bowl of ice water to stop the cooking. After a minute, remove them from the bowl and drain them on some paper towel.
  5. Mix the vinegar, parsley, mustard and oil together in a bowl and then add all the ingredients and toss together to coat. Season to taste with salt and pepper. Serve cold or room temperature.

*You can prep all the ingredients the day before and then mix in the vinaigrette about one to two hours before serving.