Main Course Recipe
Choose 2: NY Strip Steak, Pan Seared Salmon, Pressed Young Chicken 'Poussin', Seasonal Ravioli
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Ingredients
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NY Strip Steak
Pan Seared Salmon
Pressed Young Chicken 'Poussin'
Seasonal Ravioli
Method
NY Strip Steak
- 1
Prepare the Steak
Remove the NY strip steaks from the refrigerator and let them rest at room temperature for about 30 minutes.
- 2
- 3
Sear the Steak
Heat a cast-iron skillet over high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare.
- 4
Rest and Serve
Remove from heat and let the steaks rest for 5 minutes before slicing. Serve with your choice of sides.
Pan Seared Salmon
- 5
Prepare the Salmon
Take the salmon fillets out of the refrigerator and pat dry with a paper towel.
- 6
Season the Salmon
Drizzle olive oil over the fillets and season with salt and black pepper. Add lemon juice over the top.
- 7
Sear the Salmon
Heat a non-stick skillet over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.
- 8
Garnish and Serve
Remove from heat, sprinkle with fresh dill, and serve with lemon wedges.
Pressed Young Chicken 'Poussin'
- 9
Prepare the Poussin
Rinse the poussin under cold water and pat dry. Preheat your oven to 375°F (190°C).
- 10
Season the Poussin
Rub the poussin with olive oil, salt, and black pepper. Insert garlic cloves and thyme inside the cavity.
- 11
Sear the Poussin
In a large skillet, heat some oil over medium-high heat. Place the poussin in the skillet, breast-side down, and cook for about 5 minutes until golden brown.
- 12
Roast the Poussin
Transfer the skillet to the preheated oven and roast for about 25-30 minutes until the internal temperature reaches 165°F (75°C).
- 13
Rest and Serve
Remove from the oven and let rest for 10 minutes before carving. Serve with your favorite sides.
Seasonal Ravioli
- 14
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions, usually 3-4 minutes.
- 15
- 16
Combine and Serve
Once the ravioli are cooked, drain and add them to the skillet with sage butter. Toss gently to coat. Season with salt and black pepper, then serve topped with grated Parmesan cheese.
