There’s nothing quite like a home-cooked meal, shared with friends, family or if you run in the right circles, an exclusive guest list that appreciates the art of fine dining. The best meals are made with the highest quality ingredients, and, as any chef will tell you, the most rare ingredients. Today, we’re exploring a delicacy found in only the most elite culinary spaces — a dish reserved for those with the most refined palates.
As with any premium protein, sourcing is key. For the best flavour and texture, free-range, organic stock is preferable — raised stress-free, of course. For optimal tenderness, students are not on the menu today. If you’re on a budget, well, students will do.
Many top chefs swear by the subtle notes found in “influencer” diets, citing cold-pressed juices and plant-based regimens as a crucial factor in developing a more delicate, refined taste. Billionaires and CEO’s often have the finest cuts, though they’re hard to source. “Eating the rich” will provide you with the best flavour, so it is the one I will be going with today.
Of course, humanity has always understood the culinary potential of itself as a species — it was an old witch in a German forest who first perfected the art of marinating her ingredients before they even reached the oven. Though her methods may have been crude (a diet of candy hardly qualifies as a proper fattening regimen), her vision was ahead of its time. If only she had access to a proper spice rack.
In any case, dining, at its core, is about bringing people together. So why not “prepare” the community?
SUB: Recipe ingredients
● 1 high quality cut of protein, preferably CEO variety
● 1 tbsp Himalayan pink salt
● 1 tsp black pepper
● 2 tsp smoked paprika
● 1 tbsp fresh rosemary, chopped
● 1 tbsp fresh thyme, chopped
● 2 tbsp olive oil
● 3 cloves garlic, minced
● 1 cup red wine
For the potatoes
● 4 large potatoes, peeled and cubed
● 1⁄2 cup unsalted butter
● 1⁄2 cup heavy cream
● Salt & pepper to taste
For the vegetables
● 4 large carrots, peeled and chopped
● 2 tbsp brown sugar
● 2 tbsp butter
● 2 cups corn kernels (fresh or frozen)
● Salt to taste
SUB: Preparation instructions
1. Season the protein generously with Himalayan pink salt, black pepper, smoked paprika, rosemary and thyme. Massage in olive oil and minced garlic. Let it sit while you prepare the sides.
2. For the mashed potatoes, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain, then mash with butter and heavy cream until smooth. Season with salt and pepper, then cover to keep warm.
3. Toss the chopped carrots into a pot of boiling water and cook until tender, around eight minutes. Drain and return to the pot, adding butter and brown sugar. Stir over low heat until the sugar melts and the carrots are coated.
4. In a skillet, sear the protein over medium heat until golden brown on all sides. Lower the heat, add the red wine and let it reduce slightly while the meat finishes cooking. Remove from the pan, and let it rest before slicing.
5. Warm up the corn with butter and salt, then plate everything, with mashed potatoes as a base, with the sliced protein on top, surrounded by glazed carrots and corn. Drizzle any remaining wine reduction over the dish and serve!
By Bryce Goodyear