Hale’s Kitchen featuring Alex Belew

Winner of Hell’s Kitchen Alex Belew teams up with Rachel in “Hale’s Kitchen” for a pan-seared ribeye with potato cauliflower salad. Perfect for a paleo friendly grill out!

Cauliflower Potato Salad Recipe:

~The Goods~

• 1 head of cauliflower chopped in ½ inch pieces

• ½ cup of mayonnaise

• 2 tbsp of dijon mustard

• ¼ cup red onion

• ¼ cup of chives

• 2 stalks of celery

• 6 diced cornichons

• 2 diced boiled eggs

• Sea Salt to taste

• Pepper to taste

~Recipe~

For the sauce: mix mayonnaise, mustard, onion, chives, celery, cornichons, eggs, salt, and pepper together. Set aside to thicken. Blanch cauliflower, drain, and toss into the sauce. Mix well and let cool before serving. For best results, let the salad refrigerate overnight before serving.

Pan-seared Ribeye Recipe

~The Goods~

• Beef Tallow

• Ribeye

• Sea Salt

• Ramp Mustard Vinaigrette

~Recipe~

Salt both sides of your ribeyes. Add beef tallow to pan, and bring to high heat. Allow steaks to cook for about 1 minute to 1 ½ minutes before flipping. Flip about 3 to 4 times every 1 minute to 1 ½ minutes so that the steaks cook evenly. When browned, remove from skillet, slice to serve and top with ramp mustard vinaigrette.