Chef Jeff Jarrett from the Cleveland restaurant Amp 150 gives Fox 8's Kristi Capel some great ideas for a special Father's Day menu including Steak with Herb Crust, Beer & Bacon Braised Potatoes and Grilled Asparagus.
Chef Jarrett shared his recipes with us. Enjoy!
1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary
2 tablespoons minced fresh oregano
2 tablespoons minced fresh thyme
2 tablespoons minced fresh chives
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
Preheat oven to 350°. Place the first six ingredients in a food
processor; cover and pulse until finely chopped.
Add oil, pepper and salt; cover and process until blended
Beer, Bacon & Onion Braised New Potatoes
4 cups tiny new potatoes ( red skinned potatoes, skins on and halved)
1 large onion, cut in half and thin sliced
1 (12 ounce) bottles beer
3 slices bacon, diced
2 teaspoons minced garlic ( you can use more or less if you want)
1 tablespoon fresh thyme
1 rosemary sprig
1 teaspoon fresh parsley ( as a garnish)
1 tablespoon butter salt pepper
Bacon and Onions -- In a large sauce pan, add the butter and bacon and saute until the bacon starts to render some of the drippings, just a couple of minutes on medium low heat. You DON'T want the bacon to crisp up. Then add in the onions, garlic, herbs and stir another couple of minutes.
Potatoes and Beer -- If you are using bigger potatoes, you may want to cut them in quarters. Add in the potatoes and toss well to combine all the flavors. Then add in a pinch of salt, pepper and the beer. Go easy on the salt and pepper as you can re-season once the dish is cooked. It will take about 30 minutes, covered, but I like to vent the lid just a bit so some of the liquid will evaporate. Cook until the potatoes are tender. Once tender, re-check if you need to add any additional salt and pepper. And again, cooking time can vary.