First, you need to remove the stem.  Take the leaf and lay it flat on your cutting board.

Now fold the leaf over along the stem and then use your knife to cut the stem away from the rest of the leaf.

You do not have to cut the leaf completely in half.  Cut the stem off at the far end and remove it from the rest of the leaf.

Now that you have the stem removed, complete the same process with all of the leaves.  Then, rinse them good with water to get any grit out of them.

Once you have rinsed the leaves and allowed them to try a little, take a handful of them and lay them flat on top of one another.  Now roll them up kind of like a cigar and then use your knife to slice the cigar roll into pieces.  Your chard is now sliced and ready for cooking!

Ok!  Now that we have them chopped up and prepped, here’s what you’ll need for the recipe:

• one bunch of Swiss chard (obviously!)
• 3 cloves of garlic, minced
• 1 small onion, sliced
• 2 tbsp apple cider vinegar
• 1 cup chicken stock or broth
• 1 cup water
• olive oil
• salt
• pepper

So about two weeks ago, passing by one of my favorite neighborhood butcher, La Rosa, I spot Ribeye. (If there any that I am sure God created besides me, it was a beautiful piece of meat called Ribeye.) Something about it started singing to me in a heavenly voice.  I could hear myself being delivered. As if I was being seduced and had to cheat on my princesa, she called me.  Devour me. She called my name.  I knew how Adam felt (or some of our politicians) TEMPTED!!!!  I ask for two pieces about two inches thick each.  That would give me one piece for me.  And enough for everyone else!  (I am being fair.  For it was I that was suffering thru this moment of deceitful lust!!)

While smoking My UZI Weighs a Ton (thank you Mr. Drew). I walk home… enough time to contemplate how and when I was going to partake of her love, for yes. Ribeye …I shall have you. First, just like any great Goddess, she needed to be prepared for sacrifice.  Let’s see What’s in da Fridge?  How can I dress her for a soon to come lovely night of decadence?

Got it.  She will be bathed (aged) for at least a week in a bath only fit for her beauty.

Queen’s bath (marinade)

-       Balsamic Vinegar

-       Cracked Black Pepper

-       Rosemary

-       Salsa (got some left over from Costco)

-       Crushed Garlic

I leave her there resting in all of her lavishness for two weeks. (Yeah in the fridge – wrapped and sealed in good old Tupperware – to keep the refrigerator taste out.)

Now it is Sunday, two weeks later. Day 2 of my trying to be Super Hero again. (Ok just trying not to have to buy new pants!!!) While walking back from the gym, stop by the bodega; grab some Sweet Potatoes, a head of broccoli, one red pepper, and red onion.

Now I am home.

Time to prepare my decadence.

-       Using a roasting pan, place it on the stovetop. It covers two eyes. Heat all the way up on both. It is essential that this pan gets as hot as possible because these two pieces of meat will require it to get the sear on them that I want.  (Folks, it is okay if the pan smokes, you want it HOTTTT!!!!!!!)

-       Next let’s prepare the Sweet Potato Fries.

• Cut them into sticks (the density that you would like). I like mine sort of thin. (Blame those guys with the Arches.)
• It is important to soak in some cold salted water for about 10-15 minutes. It seems to help them crisp up faster for me.
• Remove from the water. Season with:
  • Paprika
  • Cumin
  • Salt
  • Celery Seeds
  • A dab of allspice (not too much, it can over power everything).
  • Olive Oil
• Let them hang out for a bit (at least 10-15 minutes)
• Drop them in hot oil (I used good old Canola). Cook to your desired color / doneness.

-       Next Vegetable Stir Fry Medley.

• Easy
• I like to clean the veggies.
• Broccoli.
  • Cut the florets (heads off)
  • I take the stems and grate them like I would cheese on a medium tooth. Awesome.
• Cut the red pepper and onion into strips.
• I also have a leek that I do the same.
• I have a WOK. Always a great tool for the Everyday Guy
• Heat up like the roasting pan.  Let’s cook
• Take a few cloves of garlic (crush them).
• Season the wok with Sesame Oil
• Add garlic, onion.  2 minutes later everything else.
• If you want to add a little bite I like to throw in Mirin sauce and Sesame seeds for the last minute of the stir-fry.
• You should only have to cook this for 3-5 minutes.

ALRIGHT ALRIGHT….I KNOW THE GODDESS WHAT ABOUT HER!!!!!

Time to prepare the sacrifice.

In your heated pan, a little olive oil. Just to barely coat.  Simply place the Ribeye. I am cooking these to a medium (just cause that is how they like it in the house, and I don’t want mama to be mad at me. I prefer rare/medium rare.)  Important part here is that you do nothing. Just watch. Can even get a smoke in if you want. Let the meat really sear.  Don’t be afraid of the smoke. Oh yeah, preheat your oven to 350.

Cooking time depends all on the heat. You can test if it is ready by using the good old fingers and pushing down on the center of the meat. The more it goes down the rarer it is. I like to weight till it starts to push back. Now we are there. Need to finish this off in the oven. Yeah baby, I said it was the last supper. Grab some butter.  A couple of pads of butter to each piece. Into the oven for 5 minutes tops. If you want to go 10, you will have medium to well done steak.

The reality is that if you really don’t know how to cook Steak, you might want to not try this recipe with an expensive cut like the Ribeye.  But I did and just look at the pictures.  Video is coming next. This was a warm up for my two-month break with the boys!! We will videotape that one.