To sous vide hangar steak- put in bag with a touch of olive oil, vacuum seal and circulate at 136.5 degrees for 3 hours. If you don’t have a sous vide machine, don’t worry!! Once your hangar steak is ...
This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Melt butter in a saucepan over medium heat. Add the parsnips and cook, ...
(yield 6 servings)Ingredients:-6 Yukon Gold potatoes-1 large parsnip (peeled, cut into 1 inch pieces)-2 c. whole milk-1 t. salt-3 garlic cloves-½ c. parmesan cheese, shaved or shredded-1 T. chive ...
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