We've made the potato confit before, and it changed our potato eating life. This time, we went with fingerling potatoes and they absorbed even more awesome flavor. But that's just the start.We had never worked with Green Garlic before and Ox was a little worried as he was going through the blending process. Things looked a little stringy and fibrous, but the finished product was perfect.
The Rib Eye cooking method was pretty similar to the Lamb Roast we did recently, and used pretty normal cooking techniques. Roasting it on a bed of herbs certainly added to the flavor. We used a probe thermometer with an alarm to make sure the meat was cooked perfectly. Honestly, the hardest part was waiting the 25 minutes before carving. I thought Kari was going to lose her mind! This stuff just smelled AMAZING!
I'm usually a purist when it comes to red meat - salt, pepper and eat. That said, the Basic Meat Sauce from the lamb and this butter is making a believer out of me. It truly transformed the Rib Eye flavor without losing the meaty goodness that I live for.Pictures are from my phone - forgot my camera. Sorry
Advice: Make the potato confit ahead of time.
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