Through The Eyes Of A Child

People often ask me how I like being a grandma? This often feels like a trick question because of course I like being a grandma. I fear my short answers are inadequate or disappointing.

Not only do I like being a grandma, but I feel so fortunate to be under the spell of grandson Lincoln’s keen awareness. Through the eyes and wonderment of this perfect little creature I am learning so much. I am learning to be more in tune with the needs of others before they have to ask, to see the magic in the roll of ones hands or movement of fingers, how smiles appear on faces – when greeted with delight, and that those smiles are contagious, and spread a lot of joy.

To keep the balance in lessons learned, this holiday season we will try to give grandson Lincoln a lesson in return. We will dig out the 3-foot tall tree that we purchased the last time we had small children for Christmas (which we loved), along with the box of treasured heirloom ornaments. We will decorate the tree simply and it will stand guard over the one present that will be under it for him. The other gifts we have to offer will not be wrapped, but offered in greeting with delight in our voice, offered with our hands, by the things we make and hold, enjoyed with our fingers, by the treats we pop into our mouths.  We will share in our bounty joyfully with those that have less, before they have to ask. We will gather over the weeks with family and friends. We will enjoy the simple pleasure of being with one another. We will laugh, we will cook, we will love, and we will keep learning through the eyes of a little boy named Lincoln.

This month’s recipe will be enjoyed as our holiday feast. It will be an all hands on deck dinner, enjoying the art of making something special with each other. Lincoln will observe with his usual curiosity and cheer us on with his perpetual, infectious smile. Wishing you all a wonderful, magical holiday season – however you celebrate. Cheers! jill

Panco Crusted Buffalo Ribeye Chops with Buerre Rouge (serves 4)
Special occasions deserve special recipes. Preparation can be done in advance, which helps when entertaining, or make together with close friends or family.

Ingredients for 2 Chops:
2 – 1 lb. Wild Idea Buffalo Bone-In Ribeye steaks          
4 – tablespoons olive oil
1 – teaspoon salt
1½  – teaspoon black pepper
14 – tablespoons butter
¼ – cup shallots, minced
1 – teaspoon fresh rosemary, minced
2 – cups red wine, a dark heavy red is best
1 – teaspoon lemon juice
3.5 – ounces chèvre cheese, room temperature * I used a chèvre with herbs & garlic.
1 – tablespoon Dijon
1 – cup panco crumbs

Preparation:
1)   Remove steaks from packaging and remove bone guard. Rinse steaks under cold water and pat dry with paper towels.
2)   On a shallow pan, mix 1 tablespoon of olive oil with 1 teaspoon each salt and pepper.
3)   Roll steaks in seasoned oil and rub into meat.
4)   Turn exhaust fan on high and heat a large sauté pan over high heat (the hottest burner you have on high heat). Add seasoned ribeye steaks to the pan and sear for 1 and a half minutes on each side.
5)   Remove pan from heat, and remove steaks from the pan and transfer to a platter. Place steaks in the refrigerator and allow steaks to cool.
6)   Return slightly cooled off pan to medium heat and add 2 tablespoons of butter. Melt butter and add shallots, rosemary and ½ teaspoon of black pepper. Sauté for a few minutes until shallots are tender, stirring occasionally. Do not brown.
7)   Add 2 cups of red wine and bring to a boil. Remove from heat and transfer hot wine into a small saucepan. Return wine to stovetop over low heat, simmer until reduced to 1/2 cup.  Remove from heat and set aside. Finish sauce when ribeye chops are about to come out of the oven.
8)   While wine is reducing, blend goat cheese with the Dijon mustard.
9)   Remove steaks from refrigerator and cover generously and equally with the Dijon chevre mixture.  Roll coated chops into panko crumbs, pressing lightly into steaks. Set aside and allow to rest at room temperature for 30 minutes. *At this point you could return the prepared steaks to the refrigerator and finish at a later time, removing 1 hour before roasting.
10) Place large sauté pan or shallow rimmed cast iron skillet on the second shelf from the top of the oven and preheat the oven to 475°.
11) In a small bowl melt 2 tablespoons of butter and whisk in 2 tablespoons of olive oil. Brush the top & sides of panko covered ribeye chops with the butter/oil mixture. Pour the remaining butter/oil on the hot pan in the oven.
12) Place un-brushed side of ribeye chops on the oiled hot pan and roast for 5 to 7 minutes, or until bottom is golden brown. Turn ribeye chops over carefully and roast for another 5 minutes or until other side is golden brown.
13) While chops are roasting, return wine to medium high heat and continue to reduce to 1/3 cup. Reduce heat to medium low and whisk in remaining 10 tablespoons of butter, one at a time. Remove from heat.  Whisk in lemon juice.
14) Remove browned crusted ribeye chops from the oven and transfer to a platter or cutting board. Allow to rest for a few minutes before cutting.
15) To serve, slice ribeye chops and drizzle with Buerre Rouge.

Serve with root vegetable puree and wilted kale. Spectacularly delicious!