Recipe by :chef ssentongo

> > GRILLED TOMAHAWK STEAK WITH ROASTED POTATOES , EGGPLANT + CHERRY TOMATOES – 45 min

That restaurant-style plate. Big crust, juicy inside.

Recipe – 2 servings
1. Steak prep:

• 1 Tomahawk / bone-in ribeye, ∼800g-1kg, bring to room temp 30 min
• Rub: 2 tsp coarse salt + 1 tsp black pepper + 2 tsp garlic powder + 1 tsp smoked paprika
• Pat steak dry, rub with 1 tbsp olive oil + spice mix. Rest 15 min.

2. Sides:

• Roasted Potatoes: 4-5 baby potatoes, halved. Toss with olive oil, salt, pepper, chopped parsley. Roast 400°F/200°C for 25 min till golden and crispy.
• Veggies: 1 small eggplant sliced into thick rounds + cherry tomatoes on the vine + halved tomatoes. Brush with oil, salt, pepper.

3. Grill/Sear:

• Heat grill or cast iron pan very hot.
• Sear steak 4-5 min per side to get those crosshatch grill marks like in the photo.
• Last 2 min: add 2 tbsp butter + 2 crushed garlic cloves + 2 thyme sprigs. Baste steak.
• Target: Medium-rare 130°F/54°C. Rest 10 min before slicing.

4. Grill veggies: Grill eggplant rounds 3-4 min/side for char marks. Roast tomatoes 8 min till blistered.

5. Plate: Steak center, potatoes + eggplant + tomatoes around. Sprinkle fresh parsley + thyme on top like the photo. Pour steak juices over.

3 Keys

1. Dry + Hot: Pat steak dry and use high heat = that deep crust and diamond grill marks
2. Rest it: 10 min rest keeps all the juices in the steak
3. Butter baste: Garlic + thyme butter at the end = flavor + shine

In your kitchen swap: No tomahawk? Any thick ribeye, T-bone, or sirloin works. No grill? Heavy pan works. No oven? Boil potatoes then pan-fry for crisp.

That red wine in the background pairs perfect. No wine? Try grape juice or hibiscus tea.

Want a sauce recipe too? Chimichurri or garlic butter goes amazing with this.

> > ROASTED STUFFED CORNISH HENS WITH GARLIC HERB BUTTER – 1 hour 10 min

That golden, crispy-skinned hens  with stuffing peeking out. Perfect for a special dinner.

Recipe – 2 hens / 2-4 servings
1. Stuffing:

• 2 cups bread cubes or rice
• 1/4 cup onion, diced + 2 tbsp celery, diced + 2 tbsp butter
• 2 tbsp parsley, chopped + 1 tsp thyme + salt + pepper
• 1/4 cup chicken broth
• Sauté onion + celery in butter 3 min. Mix with bread, herbs, broth. Set aside.

2. Herb Garlic Butter:

• 3 tbsp soft butter + 3 garlic cloves, minced + 1 tsp rosemary + 1 tsp thyme + zest of 1/2 lemon + salt + pepper
• Mix together.

3. Prep hens:

• 2 Cornish hens, 1-1.5 lb each. Pat very dry.
• Loosen skin over breast and rub half the butter under the skin. Rub rest all over outside.
• Stuff cavity lightly with stuffing. Tie legs with kitchen twine.

4. Roast:

• Preheat oven 425°F / 220°C
• Place hens in baking dish with 1/2 cup chicken broth, garlic cloves, rosemary sprigs, and lemon slices around like the photo.
• Roast 45-55 min, basting 2 times with pan juices, until skin is deep golden and internal temp is 165°F/74°C.

5. Rest + Serve:

• Rest 10 min. Spoon pan juices over. Garnish with fresh rosemary + parsley like in the photo.

3 Keys

1. Dry skin = crispy skin: Pat hens dry and roast at high heat first
2. Butter under skin: That’s what gives flavor + golden color
3. Don’t overstuff: Loose stuffing cooks better and stays moist

In your kitchen swap: No Cornish hens? Use 1 whole chicken and roast 1 hour 15 min. No bread stuffing? Use rice, groundnuts, or diced potatoes. No oven? Spatchcock and grill them.

That lemon + garlic + rosemary in the pan makes an amazing natural gravy.

Want a side to go with this? Roasted potatoes or green beans would be perfect.

> > GARLIC BUTTER ROASTED VEGETABLE MEDLEY – 25 min

That colorful, slightly charred veggie mix. Great as a side or light meal.

Recipe – 4 servings
1. Prep veggies:

• 1 cup broccoli florets
• 1 zucchini, sliced into rounds
• 1 carrot, sliced into rounds
• 1 red bell pepper, sliced
• 1/2 onion, cut into thick wedges
• 1 handful spinach or kale
• Toss all with 2 tbsp olive oil

2. Seasoning:

• 2 tsp garlic powder or 3 garlic cloves minced
• 1 tsp dried Italian herbs or thyme
• 1 tsp paprika
• Salt + black pepper to taste

3. Roast/Sauté:

• Oven method: 425°F / 220°C. Spread veggies on baking tray. Roast 20 min, toss halfway. Add spinach last 2 min.
• Stovetop method: Heat 2 tbsp oil in large pan on high. Add harder veggies first – carrots, broccoli, onion. Cook 5 min. Add zucchini, pepper. Cook 5 more min till edges get brown. Add spinach last 1 min.

4. Finish:

• Add 1 tbsp butter + squeeze of lemon juice. Toss.
• Sprinkle extra herbs on top like the photo.

3 Keys

1. High heat: That’s how you get the caramelized edges and not soggy veggies
2. Don’t overcrowd pan: Gives space for roasting instead of steaming
3. Cook in stages: Hard veggies first, soft greens last so everything stays crisp-tender

For your swap: Use whatever is available – cabbage, green beans, eggplant, tomatoes. No oven? Pan-fry works perfect.
Add grilled chicken, eggs, or beans to make it a full meal.

Serve hot as a side to rice, pasta, or grilled meat. That glossy look = butter + oil at the end.

Want me to give you a version with a soy-ginger or spicy sauce too?