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Elevated Eats KC

@elevatedeats_kc

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▪️ Intuitive Home Chef
▪️ Recipes and Reviews
“Life is too short to eat boring food”

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My Mom was best known for her selflessness and extraordinary generosity. Whether it was family, friends, or complete strangers, she was always there to offer a helping hand.

Time with family was her greatest asset. She worked to get us all together whenever bustling schedules would permit. Those days became less and less frequent in recent years, and more precious to her.

One of her tricks to bait the crew back in? Burgers. A simple, slightly overcooked (but somehow always juicy?) burger. And of course an unnecessary amount of sides that we’d be forced to take home afterward. It all tasted like Home. She was insistent on providing everything so we could just show up at her house and spend time together.

‘Elevated Mom Meals’ look to fill just a small part of the void Sharon has left behind. We want to provide a specialized meal to Moms in need.

Furthermore, my Mom was an educator for 25 years and had a true passion for teaching. To honor that devotion, I will prepare these meals in conjunction with students from the JCCC Culinary School. Not sure what I have to offer them but hopefully they’ll learn a bit.

Mom Meals will be free of charge and come with two simple stipulations: mom picks the menu and the whole family must get together to eat.

Any money accumulated from things like private dinners, margs, burritos, etc, will go directly toward funding Mom Meals. Availability to provide meals will be dependent on what’s in the MM bank.

Shoot me a message to submit someone you think could use an Elevated bite! It’s unlikely that I’ll be able to provide for everyone and will have to select those who I feel are most in need. Preference given to moms who may not know if there will be many opportunities left to get the family together.

#SMT #Mommeals #elevatedeats by @elevatedeats_kc

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2 years ago

When you’re craving a fresh fish taco taken in Seaside, Florida by @elevatedeats_kc

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a month ago

Wagyu Reuben.

Started by brining a 100% wagyu brisket from @silohillsfarm for 8 days. Then tossed the meat into the sous vide for 24hrs to cook and tenderize.

After chilling in the fridge, a generous layer of pastrami rub was applied and this went into the smoker for 3-4 hours to heat and add flavor.

The result was unbelievably tender, rich, flavorful, and peppery meat.

For the sandwiches, went with @farmtomktbread sourdough rye (a great hybrid). Added a bunch of Swiss cheese, sauerkraut, and homemade sauce. Slow toasted to perfection.

Enjoyed without a Guinness be cause Guinness is gross (I try it every year and every year I am sad it doesn’t taste better). by @elevatedeats_kc

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7 months ago

Sunday Lunch? Ahi Tuna Tostadas.

@costco had some Ahi tuna poke available so why not try it? Went with the one tossed in spicy mayo. It was fresh and provided a light spice but lacked much flavor beyond that. Had to give it a boost!

Fried a couple of corn tortillas and topped with tajin while still hot.

Soy sauce, confit egg yolks added a rich umami bomb. Avocado on top of that because I couldn’t pass up a perfectly ripe one.

Quick slaw with lime, mirin, vinegar, and sugar added crunch and acidity.

Finished with eel sauce, sesame seeds, green onion, and jalapeño. 10/10. by @elevatedeats_kc

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7 months ago

Turducken Wellington. It’s what everyone wants for Valentine’s Day! by @elevatedeats_kc

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8 months ago

Snow Day Ice Cream

The videos of a metal mixing bowl in the snow look cool until you have to stand out there whipping cream in the freezing cold. Let the KitchenAid do the work instead. Kids can get involved without full snow gear, too!

2.5c heavy cream
1c powdered sugar
1 tbsp vanilla extract (more doesn’t hurt)
(next time I would add a pinch of salt)

Dump it all in and set the mixer to low speed. Paddle attachment worked well to scrape the sides.

It took about an hour at 4f to get to a soft-serve consistency. Added toppings at that point.

Then turned off the mixer and left the bowl outside for another 30min to get it scoop-able. Drop in some cones and watch the kids go wild. by @elevatedeats_kc

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9 months ago

Trying to cut back on the sweets to start the year? These 4 ingredient bars will satisfy without ruining your resolution. The taste is something between a Reese’s and a Snickers.

Smash some dates. Cover with peanut butter. Chill. Add dark chocolate and sea salt. Freeze. Cut. Enjoy! by @elevatedeats_kc

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9 months ago

Want to cook the perfect prime rib this holiday season? Follow a few simple steps for success.

Trim excess fat. The hard fat covering the outside of the roast doesn’t fully render and can leave you with an overly fatty bite. Trim it back to expose the meat. This also allows the seasoning to better adhere.

Season generously with kosher salt. Sprinkle it all over the roast, then place it on a wire rack set over a sheet pan and refrigerate for at least 4 hours. This does two things: it seasons the meat and dries the exterior. Drying the surface allows for a better crust to form, and it helps the butter adhere later.

Make a compound butter. Take 2–3 sticks of room-temperature butter and mix in your favorite seasonings. Salt, pepper, garlic, rosemary, and/or steak seasoning are all great options. Mix until well combined.

Apply the compound butter evenly over the outside of the roast. As it melts, it will baste the meat while the seasonings form a flavorful crust.

Preheat your oven to 500°F. Insert a temperature probe into the thickest part of the roast and place it in the oven. Cook at 500°F for 30 minutes. Then turn the oven off—do not open the door. Allow the roast to continue cooking in the residual heat until the internal temperature reaches 115°F. This typically takes about 2 hours, sometimes a bit longer. Once it reaches 115–120°F, remove the roast and let it rest.

Rest for about 30 minutes. The internal temperature will continue to rise as it rests. Slice and enjoy.

Pro tip: Serve with horseradish cream sauce. Start with 1 cup of sour cream and add a few generous spoonfuls of freshly grated horseradish. Taste and adjust until the heat is right, then season with salt and pepper. I also like to add lemon zest and a squeeze of lemon juice. If you have crème fraîche on hand, a couple of spoonfuls will add extra richness. This sauce can be made in advance. by @elevatedeats_kc

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10 months ago

Pumpkin season is upon us and Elevated Pumpkin Syrup is here to help welcome this joyous time of year!

A blend of 100% puréed pumpkin, dark brown sugar, condensed milk, vanilla bean, fresh nutmeg, and grated cinnamon come together for the perfect balance of Fall flavors.

Add it to a few shots of espresso and ice for the perfect shaken PSL. Cover a stack of pancakes. Drizzle over ice cream of apple cobbler to elevate those cool-weather treats. Mix with cream cheese for a sweet party appetizer. It really goes great on anything so possibilities are endless!

$20 for a bottle of Fall goodness. Only 20 bottles available. FCFS. by @elevatedeats_kc

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a year ago

Salmon BLT

Whole grain @farmtomktbread bread. Dijonnaisse. Butter lettuce. Fresh picked Heirloom tomatoes. Mound of crispy bacon. Leftover grilled salmon by @elevatedeats_kc

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a year ago

Dubai Chocolate Chunk Cookies

Same recipe as my chocolate chip cookie but added cocoa powder to the dry mix. Mixed together some toasted Kataifi and Pistachio Cream for a crunchy creamy filling. Topped with flaky sea salt.

If you’re a fan of pistachio or the viral Dubai inspired treats, give this a shot! by @elevatedeats_kc

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a year ago

Prime Rib French Dip.

When you can’t fly to NYC for @salt_hanks you’ve got to make them yourself! Then serve them up family style to share.

*Medium rare prime rib, shaved super thin
*Toasted ciabatta with melted provolone
*6hr caramelized onions
*Horseradish and black truffle aioli
*Flavor packed Au Jus for dipping by @elevatedeats_kc

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a year ago