Layne Mitchell

Turkey thighs! I braised 2 in butter chicken sauce, the other two in barbecue sauce, then crisped up the skin under the broiler. The butter chicken sauce is from a jar (which I never do) but after a night of coaching softball, it was nice have something healthy and fall-off-the-bone, ready for when we got home. Which would you try first?

20oz ribeye (a “rotten rack” special), 3 hour sous-vide with rosemary, thyme, garlic, kosher salt, and fresh cracked pepper. Seared on home-rendered tallow on cast iron. Blanched fiddleheads, tossed with olive oil and truffle salt. Also 6 random grape tomatoes, haphazardly inserted into the dish last minute… to make the picture look cool. 😂