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Kevin Des Chenes’ Grilled T-Bone with Maple Roasted Acorn Squash and Rosemary Fingerling Potatoes

Kevin Des Chenes Grilled T-bone

celebchefs_kevindeschenesKevin Des Chenes

Food Network’s Kevin Des Chenes was a special guest at the 2016 Greenwich Wine + Food Festival. Over his illustrious 20-year career, he has served as Executive Chef at notable culinary institutions like Boston’s Washington Square Tavern, Centro Martini & McGraths Catering in Newport, RI. Des Chenes, the 2015 winner of the “Top Chef Celebrity Showdown” says, “This recipe is a great addition to any autumn feast! It is super simple and the perfect combination of maple, rosemary and char flavor from the grill.”

Grilled T-Bone with Maple Roasted Acorn Squash and Rosemary Fingerling Potatoes
Serves 4

2 pounds fingerling potatoes
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 acorn squash, halved
1 tablespoon butter, melted
1 tablespoon maple syrup
4 T-bone steaks
Optional: micro-greens, fire roasted peppers

1. Toss fingerling potatoes in olive oil, rosemary, and salt and pepper. Bake at 350˚F for 25 minutes until fork tender.
2. Slice acorn squash in half and remove seeds. Place squash on sheet pan and drizzle with melted butter, maple syrup and a pinch of salt and pepper. Bake at 350˚F for 20 minutes until fork tender.
3. Generously season T-bone steaks with salt and pepper. Grill to preferred temperature on medium-high. Serve with micro-greens and fire-roasted peppers.

Photograph by Josiah Lewis

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