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Introduction
It was supposed to be a quiet family dinner—just me, my son, and his new fiancée. We were meeting at an upscale fusion restaurant downtown. I showed up in my biker jacket, steel-toed boots, and all the grit life’s handed me. She showed up with a smile sharp enough to slice through bone.
By the time dessert came, so did the bill. $3,000.
No one moved. No one reached. I paid.
But I didn’t walk away bitter. I walked away inspired. I recreated that overhyped five-star menu—biker-style. Better, bolder, and homemade. Here’s how you can turn passive-aggressive fine dining into power-on-a-plate revenge.
Ingredients: (Serves 4 like a king—or 1 like a wronged biker dad)
For the Seared Steak with Espresso Butter:
4 ribeye steaks, 1-inch thick
Salt and cracked black pepper to taste
2 tbsp olive oil
1 tbsp espresso powder
1/2 cup unsalted butter (softened)
1 clove garlic, minced
1 tsp smoked paprika
For Truffle Mashed Potatoes:
4 large Yukon gold potatoes, peeled and diced
1/2 cup heavy cream
1/4 cup butter
1 tbsp truffle oil
Salt to taste
For Charred Asparagus with Parmesan Dust:
1 bunch fresh asparagus
1 tbsp olive oil
Sea salt to taste
1/4 cup grated Parmesan
Optional Dessert – Biker Bourbon Bread Pudding:
4 cups cubed brioche
2 eggs
1 cup milk
1/4 cup bourbon
1/4 cup brown sugar
Pinch of cinnamon
Instructions:
Seared Steak with Espresso Butter:
Mix softened butter, espresso powder, garlic, paprika, salt, and pepper. Chill for 15 minutes.
Heat a cast-iron skillet over high heat. Rub steaks with olive oil, salt, and pepper.
Sear each side for 3–4 minutes until crust forms. Let rest.
Top each steak with a thick slice of espresso butter right before serving.
Truffle Mashed Potatoes:
Boil potatoes until fork-tender (about 15 minutes).
Drain and mash with butter, cream, and truffle oil. Season with salt.
Beat until silky smooth.
Charred Asparagus:
Heat grill pan or skillet. Toss asparagus in olive oil and salt.
Grill 2–3 minutes per side until charred but crisp.
Sprinkle with Parmesan while hot.
Biker Bourbon Bread Pudding (Optional):
Preheat oven to 350°F (175°C).
Mix eggs, milk, bourbon, sugar, and cinnamon. Pour over cubed brioche.
Let soak for 10 minutes.
Bake for 35 minutes until golden and set.
Serving and Storage Tips:
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