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Program #180
Guest:Jim Spearman

Ribeye steak with parsley and garlic

2 Good Quality Ribeye Steaks (approximately 6-8 oz each)
1 Tablespoon Salt
1 Tablespoon Coriander
1 Tablespoon Black Pepper
(Mix the salt, corriander, and pepper together)
1 Tablespoon Chopped Fresh Garlic
3 Tablespoons Chopped Fresh Parsley
2 Tablespoons Butter
1 Tablespoon Olive Oil
(mix the butter and olive oil together)
1/4 Cup prepared Beef stock
1/4 Cup Aged Balsamic Vinegar
1 tbsp. Knorr Demi-Glace (powdered)

In a 10" skillet, heat the olive oil and butter (medium high heat). Sprinkle both sides of steaks with salt, corriander, pepper mixture. Add steaks to pan. Brown approximately 5 minutes on each side (depending on the thickness and desired doneness). Reduce heat to medium, add parsley, garlic, and stock/vinegar mixture. Add 1 level tablespoon of Demi-Glace powder. Swirl pan and reduce heat to low. Remove steaks to serving plates and spoon reduction over each.

Scalloped potatoes with sour cream

4 Medium potatoes
1 Cup Sour Cream
2 Large eggs, well beaten
2 Tablespoons milk
3 Tablespoons Chopped Chives
1/2 Teaspoon Salt
Dash of Ground Black Pepper
1 Cup shredded Sharp Cheddar Cheese

Preheat oven to 350 degrees. Cook potatoes in lightly salted water until just tender. Allow to cool then peel and slice. (There should be 3 cups of sliced potatoes.) Arrange potato slices in a buttered, shallow 1 1/2 quart baking dish. Combine sour cream, eggs, milk, chives, salt and pepper. Pour over potatoes and sprinkle with cheese. Bake about 30 minutes until set and lightly browned.

Balsamic Strawberries

6 Tablespoons Aged Balsamic Vinegar
1/2 cup Fine Granulated Sugar
Pinch of Salt
Pinch of Black Pepper, ground
2 Cups Strawberries, hulled and quartered
6 Italian Style, Almond Biscotti
4 oz Mascarpone Cheese or Vanilla Ice Cream

Combine vinegar, sugar, salt and pepper. Mix well. Let stand 15 minutes. Stir again to mix in all of the sugar. Pour over sliced strawberries and gently toss until berries are well coated. Place 1 1/2 biscotti in bowl or goblet. Spoon berries into small glass bowls or wine goblets over biscotti (leave biscotti standing). Stir cheese to smooth consistency and place a dollop on each serving (or ice cream). Add remaining syrup.
SERVE IMMEDIATELY!
The secret to any steak is simply buying good meat in the beginning.
Jim and Joanne build the Scalloped Potatoes
The final spread.