Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad
Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad. Mashed Potatoes and Meatball Sauce. redskin potatoes, evaporated milk, salt, chopped chives, sour cream, butter, water to boil potatoes, meatballs quartered. Salmon (as many as you want), Fingerling or baby potatoes, shallot finely diced, egg yolk, melted butter, Dijon mustard, finely chopped tarragon, Salt / pepper The Cast Iron Soulé Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad Porterhouse Steaks and Smashed Potatoes with Garlic Butter..

Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad using 23 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:
  1. Take Whole Boneless Rib-eye
  2. Take Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later)
  3. Prepare Salt, to season
  4. Take Pepper, to season
  5. Make ready Special Blend of seasoning (feel free to try your own blend)
  6. Prepare Smashed Loaded Potatoes
  7. Take baby potatoes
  8. Prepare kosher salt
  9. Get melted butter
  10. Take garlic, minced
  11. Make ready Freshly ground black pepper
  12. Prepare shredded Cheddar
  13. Take bacon, cooked and crumbled
  14. Make ready Sour cream, for serving, if desired
  15. Get Cucumber Salad
  16. Take rice vinegar
  17. Make ready granulated sugar
  18. Take toasted sesame oil
  19. Get crushed red pepper
  20. Make ready Mustard Sauce
  21. Prepare Dijon Mustard
  22. Make ready Light Sour Cream
  23. Make ready Salt and Pepper,

Boiled potatoes are mixed with crunchy celery, cooked eggs, and a creamy mustard dressing in this classic southern recipe. Boiled potatoes are mixed with crunchy celery, cooked eggs, and a creamy mustard dressing in this classic southern recipe. hot chicken, swiss cheese, dill pickles, yellow mustard, and chimichurri on buttered and pressed french baguette served with piggy chips or fries ADDITIONAL DIPPING SAUCES ranch, chipotle ranch, blue cheese, white bbq sauce, jalapeño honey mustard, TN whiskey bbq, buffalo Coat the potatoes in a thin layer of vegetable oil; make sure they are well and evenly coated. In a large mixing bowl, coat the potatoes with an even layer of kosher salt and barbecue rub. Transfer the potatoes onto a sheet tray in one flat layer.

Instructions to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:
  1. For the Rib-eye:
  2. Get the Rib-eye to room temp, trim off any excess fat you wish to remove, and pat dry with paper towel. Combine Salt, Pepper and and dry rub seasoning you may have chosen and liberally (as in a lot) rub all over the meat on all sides. Don’t be afraid to load it up as it will create a beautiful crust.
  3. Preheat smoker or traeger to 220°. Place rib-eye in and let it be for about 3hrs. Check temp and let it smoke longer (15min intervals) if not at 140° internal temp.
  4. Let rest about 15min before carving. I used a meat slicer.
  5. For the Smashed Loaded Potatoes:
  6. Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.
  7. Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.
  8. Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.
  9. Using the bottom of a small glass or jar, smash potatoes into flat patties.
  10. Bake until crispy, 20 to 25 minutes more.
  11. Top with cheddar and bake until melted, 3 minutes more.
  12. Top with cooked bacon, green onions, and sour cream (if using) and serve.
  13. For the Cucumber Salad:
  14. In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
  15. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  16. Chop the peanuts into smaller pieces. Slice the green onions.
  17. Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.
  18. For the Mustard Sauce:
  19. Mix Dijon Mustard and Sour Cream in a saucepan and heat gently until simmering. Season to taste and serve.
  20. Plate accordingly, serve and enjoy!

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