TRexed ribeye

bobbyb

Last night we had a feast: Trexed ribeye, Paula Dean's Vidalias, asparagas with hollandaise and Dauphinoise potatoes. Yummy!
Cheers, Bob
[ul][li]http://img.photobucket.com/albums/v231/bullardr/P6020400.jpg[/ul]

Babyray

bobbyb,
Yummy plate. How are those potatoes prepared?[p] Ray Price

bobbyb

Babyray,
Here is the recipe:[p]Pan Dauphinoise Potatoes
by James Martin[p]Servings: 2
Level of difficulty: Intermediate
Preparation Time: 15 minutes
Cooking Time: 20 minutes [p]Ingredients [p]350g Jersey Royal new potatoes
150ml double cream
50g unsalted butter, plus extra for buttering
1 garlic clove, peeled
salt and freshly ground pepper
whole chives, to garnish (optional)[p]
Method [p]1. Preheat the oven to 220ÚC/gas7. [p]2. Scrub the potatoes. Using a mandolin, thinly slice the potatoes. [p]3. Place the sliced potato in a small saucepan together with the cream, 25g of butter and the garlic. [p]4. Season generously with salt and freshly ground pepper. Bring to the boil, reduce the heat and simmer for 4 minutes. [p]5. Generously butter two 10cm cooking rings. Place the rings on squares of buttered foil on a baking sheet. [p]6. Using a slotted spoon, remove the potatoes from the cream mixture. Layer the potato slices in the cooking rings, pressing the potato slices down with the back of a spoon. [p]7. Spoon a tablespoon or two of remaining cream mixture over each filled cooking ring and dot with the rest of the butter. [p]8. Bake the potato-filled rings for 12-15 minutes until the potatoes are cooked through and are lightly golden. [p]9. Remove from the oven and carefully take off the cooking rings. Transfer to warmed serving plates, garnish with chives and serve at once. [p]Cheers, Bob