Roasted Yams w/ Toasted Spice Rub

Old School classic dishes never go out of style. Seriously how many times in life have you heard someone say, “I’m a simple Meat & Potatoes kind of person?”  These kind of people are not hard to please, they do not require pretty little dishes filled with acute ingredients, not at all. They want FOOD, real food that will fill you up and put you to sleep quickly afterword, no muss no fuss.

With our Kitchen Staff gearing up for all of the year-end Holiday madness, that seem to keep us stuck at the table and far from the gym, we wanted to give you a recipe that puts a slight spin on a lovable old classic dish.

Roasted Sweet Potatoes or Yams are easy to make and a great addition to any meal.  The Toasted Spice Rub that you apply only further enhances the natural Earthy flavors and compliments whatever protein you may be having for the evening, whether it be Roasted Turkey Breasts or Maple Glazed Salmon, these babies go the distance.

Kids especially love these as they are a great substitute for French Fries or any other Fried side item kids love so much.

The great thing about the spice rub is that it can go on a wide variety or foods and will hold in a air tight container for roughly 6 months.

Enjoy.

Recipe Of The Day: Roasted Yukon Gold Potatoes

There is nothing like crispy golden roasted potatoes. This time of year just calls for them, but the sad fact is that a lot of people do not know how easy they are to make.

I used my Grandmothers old school recipe and enhanced it by adding a bit of cayenne and paprika to the mix.

Check it Out and Enjoy it this Thursday.

Recipe Of The Day: Medallones De Res (Beef Medallions) w/ Wilted Spinach & Roasted Potatoes

A longtime friend hit us up and said that their stomachs were in need of some classic Medallones De Res. Well if there is one thing we truly love at The Supreme Plate its beef medallions in a rich sauce. We put a bit of a twist on the classic recipe that we had  been given years ago and added a velvety Cognac sauce, some wilted spinach & roasted potatoes to round out everything. It isn’t often you find us giving up recipes for an entire meal, but what would be if we didn’t try our best to entertain our guests.

It is best to try to knock out the potatoes first, get yours steaks going and moments before taking them out of the broiler, get that spinach going so that everything hits the plate HOT.

Also for those that don’t know about serving dishes of this nature on a warm plate, that will help your dish carry over to your guests a lot better than a cold plate.

No one wants hot steak, soggy potatoes and cold spinach.

Enjoy!