From: Executive chef/owner John Milner, Milner's, Winston-Salem, NC. Yield: 4 servings. Grilled Denver Steak: 4 10-oz. Denver Steaks, cut from sirloin chuck flap to taste, salt and pepper 2 Tbsp. olive oil Asparagus: 1 lb. asparagus 1 Tbsp. butter to taste, salt Bacon and Buttermilk Blue Cheese Mashed Potatoes: 1 ½ lb. Idaho russet potatoes ¼ lb. butter ½ cup heavy cream 4 oz. cooked and chopped smoked bacon 4 oz. Buttermilk Blue Cheese ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.