I’ve been absent recently, but for good reason! My husband and I packed up our lives, threw them into a budget truck, and hauled our butts all the way across the country, to make a new home in LA. California is absolutely beautiful, the weather is amazing, the views are fantastic, the people are friendly. Life is good. So is the food!
We have a quaint little patio overlooking the mountains in the San Fernando Valley. At night it makes for a perfect place to enjoy a home cooked meal. And the meal made for a perfect reason to start blogging again.
I had bought each piece of this dish for a different meal but they ended up coming together quite nicely. Being spoiled with filet mignon growing up, its hard for me to steer away from it when I’m eating steak and the beef seasoning my sister and brother-in-law gave out at their wedding matched up to a T.
I found the recipe for the spicy chipotle buttered corn in an email from Tasting Table. If you haven’t signed up to get their recipe emails yet, you should! Seriously fantastic stuff they send out. Anywho, the collard greens were a spin on something we used to make in my last job at Nita Nita in Brooklyn. Tender, with a hint of heat and a handful of freshly grated parmesan. Can’t go wrong there!
Spicy Chipotle Buttered Corn
adapted from Tasting Table
1 cup water
4¼ cups corn kernels (from 6 medium ears of corn)
1 tablespoon chipotle chile in adobo sauce, very finely chopped
3 tablespoons unsalted butter, softened
1/2 teaspoon lemon zest
½ teaspoon kosher salt
1 tablespoon finely chopped parsley
Put a small saucepan set over medium heat, add the water, corn kernels and chipotle and bring to a simmer. Cook until kernels are tender but still crisp, about 10-15 minutes. Drain the corn kernels in a colander then return to the saucepan.
Add the butter, lemon zest and salt, and cook over medium heat, stirring occasionally, until the butter is melted, about 1 to 2 minutes. Sprinkle with the parsley and serve.
Parmesan Collard Greens
adapted from Chef Francisco at Nita Nita
2 bunches collard greens, rinsed and sliced into 1″ wide ribbons
1 tablespoon extra virgin olive oil
1/4 cup water
1/2 teaspoon crushed red pepper
kosher salt to taste
juice of 1/2 lemon
fresh parmesan to grate over top
Place a saute pan over medium heat, add the oil when glistening add the collard greens. Turn the collard greens to coat in oil. Pour in the water, lower to medium-low heat and cover. Allow greens to cook for about 10 minutes turning the greens occasionally.
Once the greens are tender, remove lid and season with salt to your liking. Add the crushed red pepper and lemon juice, toss to coat. Plate and grate a generous amount of fresh parmesan cheese on top.
To Broil the Filet Mignon:
Turn oven to broil and move rack to 6″ from heating source. Pat off any excess moisture from the steaks. Before placing in your oven rub the steaks with olive oil and season well with salt (kosher, himalayan, whatever you like) and fresh cracked pepper. Place the steaks in the oven and allow to cook for about 5-7 minutes on each side. (I like to go with 5 so it’s more on the medium rare end). If you’re slicing, allow the steaks to sit for 3-5 minutes then slice and serve.
Enjoy!! We certainly did!