Daytime Kitchen: NY Strip over Barley

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Executive Chef Ted Polfelt is in the Frankie Rowland's Kitchen cooking up a New York strip over barley with a shallot confit. You can enjoy the same steak at 419 West this Thursday February 23rd.

Here's the recipe:

Shallot Confit

2 each shallot, julienne

1 C vegetable oil

2 bay leaves

1 tsp peppercorns

1 tsp salt

pinch crushed red pepper flakes

3 cloves garlic

1 sprig fresh thyme

MOP: Combine all of the ingredients and bake on 275F for 1 hour or until shallots are translucent. Chill and store in the oil.

Barley Risotto

1 C barley


3 C or as needed Vegetable stock

1 T chives,

1 T parsley, chopped

TT Salt

MOP: Start by sauteeing barley in oil. add stock in stages until barley is cooked but slightly chewy. Season with

salt and herbs.