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<title>Chuckeye steak, a quick dinner chef bob ballantyne</title></head><body>
<p>Coming home tonight I had promised the wife we would have something different
for dinner. Before I left for work I pulled out a couple chuck eye steaks.
These are part of the "new cut" research project that was funded by the Beef
Checkoff dollars a few years back. So when I got home I went to work on it.
Dropped a bottle of Zardetto Prosecco in the wine cellar in the morning so it
would be down to temperature when I got home.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/prosecco.jpg" width="346" height="336">
</p>
<p>Of course like anything else I like to screw around with it a little. I
have found that a nice channel cut of orange peel in the bottom of the glass
prior to the pour just as the right fresh zip to the top.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/orange.jpg" width="328" height="301"></p>
<p>Pulled the cork and served up some nice refreshment while I prepped dinner
and we talked about the day past! First the steak is brought up in
temperature a little, then I season it with a seasonal blend and a little
anchovy, in the form of the Worcestershire sauce.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/chuckeye.jpg" width="332" height="300"></p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/chuckeyewor.jpg" width="293" height="294"></p>
<p>While the grill is working its magic, I hammer out a vegetable couscous and
microwave an acorn squash with butter and maple syrup. Running out to pull
the steak off the grill.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/grilledchuck.jpg" width="389" height="254"></p>
<p>And so I plated it all up and we eat waiting for our daughter to arrive home
from college for the Thanksgiving week.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/plated.jpg" width="280" height="281"></p>
<p> </p>
<p>And that my friends is a quick dinner!</p>
<p>'til we talk again, grill it when you are in a hurry, nothing quite like a
quickie!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p>
</body>
</html>
<title>Chuckeye steak, a quick dinner chef bob ballantyne</title></head><body>
<p>Coming home tonight I had promised the wife we would have something different
for dinner. Before I left for work I pulled out a couple chuck eye steaks.
These are part of the "new cut" research project that was funded by the Beef
Checkoff dollars a few years back. So when I got home I went to work on it.
Dropped a bottle of Zardetto Prosecco in the wine cellar in the morning so it
would be down to temperature when I got home.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/prosecco.jpg" width="346" height="336">
</p>
<p>Of course like anything else I like to screw around with it a little. I
have found that a nice channel cut of orange peel in the bottom of the glass
prior to the pour just as the right fresh zip to the top.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/orange.jpg" width="328" height="301"></p>
<p>Pulled the cork and served up some nice refreshment while I prepped dinner
and we talked about the day past! First the steak is brought up in
temperature a little, then I season it with a seasonal blend and a little
anchovy, in the form of the Worcestershire sauce.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/chuckeye.jpg" width="332" height="300"></p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/chuckeyewor.jpg" width="293" height="294"></p>
<p>While the grill is working its magic, I hammer out a vegetable couscous and
microwave an acorn squash with butter and maple syrup. Running out to pull
the steak off the grill.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/grilledchuck.jpg" width="389" height="254"></p>
<p>And so I plated it all up and we eat waiting for our daughter to arrive home
from college for the Thanksgiving week.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/steakdin/plated.jpg" width="280" height="281"></p>
<p> </p>
<p>And that my friends is a quick dinner!</p>
<p>'til we talk again, grill it when you are in a hurry, nothing quite like a
quickie!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p>
</body>
</html>
going on.
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