Recipes COWGIRL In The Kitchen: Tomahawk Chop By CG Editorial Team | July 23, 2022 Share Satisfy your cowgirl carnivore with this 26-oz. Tomahawk bone-in ribeye, served with Santa Fe Pale Ale creamed spinach, smoked potatoes, wild mushrooms, and a red wine Demi-glace. Courtesy of Chef Andrew Cooper, Four Season Rancho Encantado, Santa Fe, New Mexico. Photo by Lucinda Amorosano Tomahawk Ribeye Ingredients for two: Two 26-oz. bone-in ribeye steaksSalt & Pepper4-oz. assorted wild mushrooms½ tsp. kosher salt4-oz. red wine reduction1 clove garlic mincedPreparation: For the steak: Season with salt & pepper and grill to desired doneness. For the mushrooms: In a hot sauté pan add 1 tablespoon of oil. Add mushrooms and caramelize. Add garlic salt and pepper and reserve. Red Wine Demi-glace Ingredients: Olive oil, for coating the pan¼ cup shallots, minced½ cup red wine½ cup beef stock2 tablespoons butterSalt & pepper to taste1 tbsp. rosemary, chopped. In a sauté pan, over medium high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent. Add the red wine and the stock and reduce by half. Strain out shallots and return sauce to pan. Add the butter and chopped rosemary. Santa Fe Pale Ale Creamed Spinach and Smoked Potatoes For the smoked potatoes: Ingredients: 2 russet potatoes2-oz. heavy cream2 tbsp. butterSalt & Pepper Peel and cook potatoes until fork tender. Drain, and place in a smoker. Smoke for 5-8 minutes and remove. Mash in butter and heavy cream. Add salt & pepper. For the spinach: Ingredients: 6-oz. baby spinach2 cloves of garlic, minced¼ cup pale ale1-oz. heavy cream1-oz. Parmesan cheeseSalt & pepper In a sauté pan add 1 tbsp. of oil, 1 tsp. of minced garlic and sweat until fragrant. Add 1/4 cup of pale ale and reduce by half. Finish with heavy cream and Parmesan cheese. Add spinach and continue to cook. Season with salt and pepper. Serve spinach and sauce over smoked potatoes. Cowgirl HotlistEmail address:* CommentsThis field is for validation purposes and should be left unchanged. Recipes COWGIRL Editorial | tomahawk chop