Discussion of 28 Day dry-aged steaks, greens and cornbread we made for this week's episode! Enjoy

• Sous Vide Immersion Circulator - https://amzn.to/3aW6knz
• Dry Age Bags - https://amzn.to/2PIrsWS
• Vacuum Sealer - https://amzn.to/3uf7MJd
• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

Dry Aged Ribeye

• 1 ribeye roast
• 1 umai bag for dry aging

1. Do not wash meat!
2. Remove roast from original package and place in umai bag 
3. Vacuum seal and place in fridge on wire rack for min 21 days
4. When desired time has been reach remove from bag and trim of hard or colored surface  
5. Slice into desired thickness and cook to your liking 

Hasselback Potatoes

• 6 large russet potatoes
• 2 sticks salted butter room temp
• 2 tbl spoons roasted garlic puree 
• 8 sprigs fresh thyme 
• shredded cheese of your choice 
• bacon
• S&P
• pre-heat oven to 400 degrees 
• slice potatoes 80% through, making sure to leave them intact.

1. mix butter, garlic, and thyme in a bowl
2. place potatoes in a vacuum bag and add butter mixture to bag and seal
3. cook potatoes in sous vide at 90c for 1 hour or until tender
4. remove from bag and receive the butter liquid in a bowl for brushing
5. place potatoes on a baking sheet or baking dish and brush butter mixture over top 
6. then place cheese and bacon in the slices and finish with salt and pepper

Sourdough Cornbread

• preheat oven to 375
• 1 stick of butter
• 2 Tbsp Coconut oil
• 3 Large Eggs
• 70 g sugar
• 1 tsp Vanilla Extract
• 100g sourdough discard
• 125 g AP Flour
• 80 g Cornmeal (Bobs)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp pink Himalayan salt
• 4 oz Half n Half
• 4 oz buttermilk

1. Whisk eggs, sugar, and vanilla together
2. add dry team
3. mix and add wet ingredients
4. dip spoon in and lift. should pour off as ribbons. if not add more liquid
5. Bake for 25-28 mins
6. let cool for 10 mins

Chimmichuri Greens

• Southern-style mix - turnips, collards, mustard greens 
• kale
• 2 oz of hot sauce
•  ham hock
• 3 oz dried parsley
• 3 oz dried cilantro
• 2 oz tiger sauce
• 3 cups of Chicken Stock - frozen into cubes
• salt & pepper
• Sous vide for 7 hrs at 185

In a separate bag

• 1 med yellow onion, 1 med vidalia onion, 1 bunch green onion, 1 bunch leeks
• 2 oz bacon fat
• S&P
• Sous vide for 2 hours at 185

In a separate bag

• 3 California Chili’s dried
• 3 Ancho Chili’s dried
• 2 oz bacon fat
• sous vide for 2 hours at 185

1. Blend with 4 oz of "pot liquor" 

Horseradish Sauce

• 8 oz Greek Yogurt
• 8 oz Dukes Mayo 
• 2 tsp white balsamic vinegar
• lemon & lime zest
• S&P
• 4 oz prepared horseradish
• ½ teaspoon wasabi powder