Jake Miles Recipes

Steak Au Poivre
4 (1-inch-thick) steaks, such as filet mignon or New York strip
2 tablespoons olive oil
2 teaspoons sea salt or kosher salt
12 teaspoon freshly ground black pepper
13 cup chopped shallots
4 tablespoons butter, divided
12 cup Cognac
34 cup heavy cream
In a large marinating dish, cover steaks with olive oil, salt and pepper on both sides. Preheat grill to 450 degrees and sear steaks on both sides for 3 to 4 minutes. Transfer steaks to an oven-safe dish and keep warm in a 175-degree oven.
In a sauté pan, add shallots and 2 tablespoons of butter. Sauté 5 minutes until tender. Carefully add Cognac – it may flame – and bring to a boil for 2 to 3 minutes until sauce thickens. Stir in cream and remaining 2 tablespoons butter, stirring constantly, until heated through. Serve sauce over steaks immediately.

Creamy Mascarpone
and Strawberry Trifle
2 cups mascarpone or cream cheese
14 cup granulated sugar
3 tablespoons milk
Zest of 1 lemon
1 cup strawberries, quartered

2 tablespoons honey
2 teaspoons vinegar
In a bowl, stir together the mascarpone cheese, sugar and milk. Add a little lemon zest to the mixture.
In 4 individual serving dishes, place a layer of the mascarpone mixture, followed by a layer of strawberries. Repeat layers until all ingredients are used. Combine honey and vinegar and drizzle over the top of each serving. Serve immediately.

Tartiflette
(French Potato Casserole)
2 tablespoons olive oil
1 cup chopped white onions
8 ounces chopped ventreche or smoked bacon
2
14 pounds fingerling potatoes
12 cup white wine
12 teaspoon sea salt or kosher salt
14 teaspoon freshly ground black pepper
1 pound New York white Cheddar cheese, shredded

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add onions and stir occasionally, until tender. Add the ventreche or bacon, stir, and cook 10 minutes. Add potatoes, white wine, salt and pepper and bring mixture to a simmer. Cover and cook for 8 minutes.
Transfer half the potato mixture to a casserole dish. Cover the potatoes with half the shredded cheese. Add remaining potatoes and the remaining cheese. Bake for 25 minutes.
Serves 6 to 8.

Dry Rub Ribs
112 cups distilled white vinegar
1
12 cups water
12 cup store-bought dry rub seasoning
2 slabs pork loin back ribs

In a large oven-safe pan, combine vinegar, water and a small amount of the dry rub seasoning to make a basting sauce. Put the ribs in this pan, cover with foil and bake at 250 degrees for 3 hours.
Preheat grill or smoker to medium heat, 325 to 350 degrees. Transfer ribs to grill surface, bone-side down. Cook until golden brown. Baste twice with basting sauce, then flip the slab and cook meat-side down until golden brown.
The meat is ready when it is so hot that you can’t touch it with your fingers, about 60 minutes per side. Baste again and sprinkle with dry rub seasoning and you’re ready to serve.

NEMS Daily Journal