From The Kitchen

Chef Cassidee Dabney on TODAY

Executive Chef Cassidee Dabney brought a taste of Blackberry Farm to New York City and shared a seared ribeye and Southern creamed sweet corn on TODAY. Bring her TV meal to your kitchen and enjoy!

Marinated and Seared Beef Ribeye Cap

For the Marinade
1 cup high temp neutral cooking oil (rice bran or avocado oils work great)
3 cloves of garlic, peeled
4 tablespoons fresh chopped rosemary
3 tablespoons fresh picked thyme
Combine the above four ingredients in a blender, blend for 1 minute

For the Beef Cap
Bring the beef to room temperature (pull from fridge 1-2 hours before cooking)
Pat dry and rub with marinade.
Season liberally with salt and pepper
Preheat your oven to 450 degrees with a cast iron pan in it
Remove the pan once your oven comes to temp and place the pan on a high heat burner
Carefully place your beef in the pan, sear for 3-4 minutes, flip over and continue cooking in the preheated oven for 3-5. Remove the steak from the pan and allow to rest on a plate for an additional 4-5 minutes with a generous amount of good quality butter melting on the top. Slice and pour the melted butter over the top.

Creamed Sweet Corn
Serves 6
10 ears of fresh corn, shucked
1 sweet onion sliced
2 sprigs of fresh thyme
Fresh ground pepper
Salt

Sauté the sliced onion in a large sauté pan for 5-6minutes over medium heat until they start to brown
While the onions are cooking,
Holding the ear of corn vertically in a large bowl, carefully cut the kernels from the cob.
Reserve the corn from 4 cobs for later
Sauté the corn kernels with the cooked onion for a few minutes until tender. Add thyme sprigs
Using the side of a kitchen spoon, scrape the cobs of all of their cream, reserve corn cream and cobs
Add the reserved scraped corn cream and the scrapped cobs to the pan of onions and corn, cover with water and simmer for 10 minutes over medium low heat or until the liquid is reduced by half
Remove the thyme sprigs and the cobs
Puree the cooked kernels and onions, adding water as needed for consistency in a blender
Sauté the remaining reserved corn over medium to high heat for 2-3 minutes, fold into the corn puree.
Season with salt and pepper.

Watch Chef Cassidee's TODAY Show appearance.
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