Dine out for life on April 24

Dine out for life on April 24

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If you're looking for a good reason to eat out this week, we've got it!  A special group of local restaurants would love to have you "Dine Out for Life" on Wednesday night, and help make sure someone in need has food on their table, too.

CLICK ON THE VIDEO ABOVE TO WATCH THE FULL SEGMENT!

MORE INFO: DINE OUT FOR LIFE WEBSITE


Here's the recipe we showed you on Monday's Good Day, courtesy of Executive Chef Ted Lahey of Table & Main.


Grilled "Saratoga Cut" Ribeye with braised radish and Swiss chard

(The Saratoga Cut refers to a ribeye from which the Spinalis or cap has been removed, resembling a filet in appearance)
 
Ingredients:
1 8 oz Saratoga cut ribeye steak
Salt & Black pepper, to taste
2 tablespoons extra virgin olive oil
1 bunch  Rainbow Swiss chard, removed from stem, and washed
1 bag (8 oz.) red radishes
2 oz veal demi glace
2 cups vegetable or chicken stock
 
Method:
Preheat grill to high. Prepare chard by washing and trimming leaf from stem, discarding stems. Bring a large pot of salted water to boil, meanwhile make an ice/water bath. Blanch chard and remove from water, transferring to the ice bath to stop the cooking process. Remove from water and drain completely. Set aside to be sautéed later. Trim the radish tops and wash well. Cut radishes in ¼ths, and set aside. Place a large sauté pan over medium-high heat, and add ½ of the olive oil. Sautee radishes until lightly colored, adding salt and pepper to taste. Cover with stock and boil until radishes are just tender, removing from the heat and transferring to a sheet tray to cool. Season the steak to taste and rub with the remaining olive oil. Grill to your preferred temperature, allowing to rest while the rest of the dish is finishing. In a sauté pan, with a little oil, sauté the chard and radishes until warmed completely, transfer to serving plate. Place steak on top and drizzle demi-glace on steak and around plate. Enjoy!

Restaurant info:
Table & Main
1028 Canton Street
Roswell, GA 30075
(678) 869-5178
Table & Main website

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