Combined Recipes: Mashed Potatoes, Seared Ribeye Steak, Roasted Pork Shoulder, and Chicken Roulade
A collection of high-end restaurant preparations from the meat station at One White Street in NYC, featuring creamy mashed potatoes passed through a tamis, perfectly seared and oven-basted bone-in ribeye, staged roasted pork shoulder, and roasted chicken roulade.
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🍳 Cooking Flow
[Mashed Potatoes] Boil cut potatoes in salted water, pass through a ricer and tamis, then whisk with butter, cream, and salt. → [Pork Shoulder] Sear all sides on the plancha, then cook in the combi oven in 5-minute cooking and 10-minute resting intervals. → [Ribeye Steak] Salt evenly, render the fat cap on the plancha, sear under steak weights, finish in the oven, rest for 5 minutes, and carve against the grain. → [Chicken Roulade] Roast the tempered roulade in the oven and slice carefully using the full blade.
Cooking Steps
Brief Cooking Order
[Mashed Potatoes] Boil cut potatoes in salted water, pass through a ricer and tamis, then whisk with butter, cream, and salt. → [Pork Shoulder] Sear all sides on the plancha, then cook in the combi oven in 5-minute cooking and 10-minute resting intervals. → [Ribeye Steak] Salt evenly, render the fat cap on the plancha, sear under steak weights, finish in the oven, rest for 5 minutes, and carve against the grain. → [Chicken Roulade] Roast the tempered roulade in the oven and slice carefully using the full blade.
Introduction
A collection of high-end restaurant preparations from the meat station at One White Street in NYC, featuring creamy mashed potatoes passed through a tamis, perfectly seared and oven-basted bone-in ribeye, staged roasted pork shoulder, and roasted chicken roulade.
Step 1
[Mashed Potatoes] Peel the russet potatoes and cut them into uniform, identical sizes so that they cook evenly.
Step 2
[Mashed Potatoes] Place the cut potatoes into a large rondo pot with cold water and generously season with kosher salt. Bring to a boil and cook until completely tender.
Step 3
[Mashed Potatoes] Strain the boiled potatoes and immediately pass them hot through a food mill or ricer directly into a tamis sieve.
Step 4
[Mashed Potatoes] Work the potatoes through the fine mesh of the tamis using a bowl scraper until completely silky smooth.
Step 5
[Mashed Potatoes] Whisk the pureed potatoes with heavy cream and butter; season with additional salt to taste, making it slightly richer and more seasoned to hold flavor.
Ingredients List
Important Notes
Cut potatoes into identical sizes so they cook at the exact same rate; pass them through the tamis while steaming hot to achieve a lump-free texture.
Season mashed potatoes slightly heavier than usual because they lose perceived saltiness as they sit or get dispensed.
When searing thick steaks, render the fat cap on the griddle first before cooking the flat surfaces.
Always rest large roasts and steaks for at least 5 to 10 minutes before slicing to allow juices to redistribute and prevent moisture loss on the cutting board.
Use a wet towel under the cutting board or nearby to protect hands and knives when handling hot roasted meats.
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