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August 10, 2011
As I look to the end of my summer, a fun vacation with my kids is on the horizon! Then we'll be back and gearing up to start the school year again. However, there will still lots of time and opportunities to cook and create! To get updates on what is happening in my kitchen along with fun tips and tricks, go to the LAFW Facebook page, become a fan and I'll keep you in the loop. Rose My Favorite Butcher! To order, just give him a call, then go pick it up before 12 noon the next day but bring a check or cash. He doesn’t take credit cards! Be prepared to meet one of the sweetest and most knowledgeable men in the meat business. He’ll make you feel like a long-time family friend, treat you to some great stories and answer almost any question you might have about preparation and handling. Harvey’s Guss Meat Co. is located at 949 S. Ogden Drive in Los Angeles near the intersection of Olympic and Fairfax. His phone number is 323-937-4622 and he's open Tuesday - Friday from 5am to 12noon. Grilled Chile Rubbed Rib Eye with
Whiskey Butter The contrasting flavors of this dish are so delicious! A spicy chile rub with the rich whiskey butter are the perfect balance for yummy rib eye steaks. This rub will work on almost any cut, so try it on your favorite steak. I really like it on flank too. We've paired this dish with some fun sides from our Spring-Summer Menu...Oven Baked Onion Rings and a Warm Green Bean and Potato Salad. If you'd like these recipes, send me a note and I'll forward them on to you. I highly recommend the onion rings...they are delicious with just about anything!
For the butter: Combine butter, shallot, parsley, mustard, Worcestershire sauce, whiskey, salt and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Butter can be stored in the refrigerator for up to 1 week, or freeze for up to 3 months.
For the steaks. In a bowl combine chile powders, paprika, pepper and sugar to make a rub Heat grill to medium-high heat. Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle 1 tablespoon of rub and a little salt on steaks. Pat in with fingers. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill for 5 minutes more for medium rare doneness. Remove from grill and let rest for at least 5 minutes. Slice steaks into thick diagonal strips and top with a couple slices of whiskey butter. NOTES : There will be lots of whiskey butter left over. Use the extra to season steamed vegetables, to saute boneless chicken breasts or to top hot baked potatoes. Cleaning and Oiling Your Grill Grate
WANT TO USE THESE TIPS AND RECIPES IN YOUR E-ZINE, BLOG OR WEB SITE? You can, as long as you do not alter the information in any way and include a credit that reads "by Rose LeBoeuf, www.lafoodworks.com, Interactive Cooking Classes, Parties, and Corporate Team Building Events for Groups Looking for a Fun and Unique Dinning Experience." LA Food Works Events Ideal for Team Building, Summer Associate Events, Client Entertaining, Birthday Parties, Showers and Private Gatherings.Let LA Food Works make your party one which your guests will not soon forget! No previous cooking experience required! Just willingness to put on an apron, get your hands a little messy, indulge in some great food and have lots of fun playing in the kitchen! We also happily design Custom Cooking Parties. If you have a group of 10 or more foodies who love great food and playing together in the kitchen, contact us and we will design a custom menu or theme class for you and your group. Our interactive cooking parties both unify and entertain...perfect for any occasion that requires great food, interesting activities and lots of fun! 310-288-0100
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Don't you just love to grill? I do! I love the process and the fact that it keeps my kitchen cool and clean. I often do a whole meal on the grill! You just can't beat the flavor and it's usually lots of fun too! Summer is the perfect time to fire up that barbecue and invite a bunch of friends over for dinner. When I design our LAFW menus, I like to put a recipe for our grill with each entree item. The options are endless and I know our guests enjoy this cooking technique as much as I do, no matter what time of year.
When it comes to grilling, you've got to start with the best meat and my favorite place to get it is Harvey's Guss Meat Co. I know I've featured Harvey before, but given the subject content of this month's newsletter, I think it's worth re-visiting this iconic craftsman. Established in 1939 by Harvey Gussman's father, Abe, this is one of the oldest family run businesses in Los Angeles. He supplies meat to many of our favorite restaurants, caterers and chefs in town. His quality is amazing, along with his prices! 
