PEANUT CRUSTED AHI TUNA WITH STRAWBERRY SOY GLAZE

PURPLE CARROT SOUP

SEARED BEEF WITH LIME AND CUMIN RUB, SWEET POTATOES AND CILANTRO-LIME RELISH

"There's a Mexican feel to the spices and bold flavors of the beef dish.  Serve with either rice, wilted greens or soft wheat tortillas, crisp salad, and a sour cream herb dip.  The cilantro lime relish works particularly well with this smoky flavors of the beef and mushrooms, and the sweetness of the potatoes, but it's also good with grilled pork or chicken or seared tuna and swordfish."

Ingredients

*1 tsp. cumin seeds, crushed
*1 tsp. grated lime zest
*1/4 tsp. red pepper flakes
*1 1/4-1 3/4 lb. rump or sirloin steak, trimmed of excess fat
*4 sweet potatoes, unpeeled
*4 large flat portobello mushrooms
*1/4 cup extra virgin olive oil
*freshly squeezed juice of 1 lime
*2 tbsp. chopped cilantro
*sea salt and freshly ground pepper

Cilantro Lime Relish

*1 red onion, thinly sliced
*freshly squeezed juice of 1-2 limes
*1-2 tsp. sugar
*Grated zest of 1/2 lime
*1/2 tsp. crushed cumin seeds, toasted in a dry skillet
*2 large vine-ripened tomatoes, chopped, about 1/2 lb.
*1-2 hot chilies, seeded and finely chopped
*2-3 tbsp. chopped cilantro

Serves 4

Directions


Put the crushed cumin seeds, lime zest, pepper flakes, and 1/4 tsp. pepper in a small bowl and mix well.  Rub the mixture over the steaks, cover and leave to marinate in the refrigerator for 2-8 hours.  Bring to room temperature before cooking.  par-boil the sweet potatoes in boiling water for 6-8 minutes.  Drain, let cool, and cut into 1/2-inch slices. 


To make the relish, put the onion in a sieve and pour over a kettle of boiling water.  Drain run under the cold tap, and drain well.  Pat dry with paper towels, then put in a bowl with the juice of 1 lime, 1 tsp. sugar, lime zest, and cumin seeds and toss well.  Stir in the tomatoes, chilies and cilantro.  Cover and set aside for 20-30 minutes, the add salt, sugar and/or lime juice to taste.

Heat the ridged stove top grill pan until hot and sear the steak on both sides-5 minutes n each side will make a thick steak medium-rare.  Seas with salt and keep warm covered loosely with foil. 

Brush the sweet potatoes slices and mushroom with oil and season with salt and pepper.  Cook on the grill pan for 4-5 minutes each side, squeezing some of the lime juice over the mushrooms as the finish cooking.  Slice the mushrooms and toss with any remaining oil, lime juice to taste, and chopped cilantro.  Season with salt and pepper.  Slice the steak thickly and arrange on top of the vegetables.  Serve with the relish.

(Recipe courtesy of Brian Glover, Cooking with Lemons and Limes)

GRILLED PORK SKEWERS WITH LIME AND PAPAYA SALSA

"The lime and ginger marinade forms a delicious coating for the pork, keeping it moist as it cooks.  The sharp lime and sweet papaya is quite mouthwatering combined with the hot, seared pork."

Ingredients 

1 3/4 lb. pork tenderloin

Lime and Ginger Marinade

*Grated zest of 1 lime
*1 heaping tsp grated fresh ginger
*1 tsp ground coriander seeds
*1 garlic clove, crushed
*1 tsp. honey or brown sugar
*3 tbsp. plain yogurt
*2 tbsp. extra-virgin olive oil
*16 fresh bay leaves
*sea salt and freshly ground pepper

Lime and Papaya Salsa

*1 large papaya
*3-inch piece of cucumber, seeded and finely chopped
*1 small red onion, finely chopped
*4 oz. cherry tomatoes, halved
*1 hot, green chili, seeded and finely chopped
*1/2 tsp. cumin seeds, toasted in skillet, then crushed
*grated zest of one lime
*squeezes juice of 1-2 limes
*1-2 pinches of brown sugar
*1-2 tsp. Thai fish sauce
*2 tbsp. chopped fresh cilantro
--8 wooden skewers, soaked in water

Serves 4

Directions

To make the marinade, put the lime zest, ginger, ground coriander seed, garlic, honey or sugar and yogurt in a bowl, mix well, then beat 1 tbsp of the oil. Season with salt and pepper. 

Cut the pork into thin strips about 1-inch long and 1/4inch wide, add to the marinade, then mix in the bay leaves.  Cover and leave to marinate in the refrigerator for 2-5 hours.

Meanwhile, to make the salsa, peel the papaya, scoop out the seeds, and dice the flesh.  Put in a bowl withe the cucumber, onions, tomatoes, chili, crushed cumin seeds, and the lime zest and mix gently.  Season to taste with the lime juice, sugar and fish sauce.  Cover and let stand for 20-30 minutes.  Stir in the remaining oil and the fresh cilantro and add more lime juice and/or cumin, sugar, or fish sauce to taste.

Thread the pork onto the skewers, adding 2 bay leaves to each skewer.  Cook on a preheated grill or grill panfor 4-5 minutes on each side until cooked through, squeezing over a little lime juice as it cooks.

(Recipe courtesy of Brian Clover, Cooking with Lemons and Limes)

ORANGE-GLAZED WHOLE ROASTED CHICKEN WITH ROSEMARY AND GRILLED HOT GARLIC POTATO WEDGES

Ingredients

*1 whole chicken, about 4 pounds
*2 tablespoons unsalted butter
*Salt and pepper
*Essence, recipe follows
*1 yellow onion, quartered
*3 oranges, quartered
*4 sprigs fresh rosemary
*1 cup fresh orange juice
*1 tablespoon honey
*Salt and pepper
*2 fresh rosemary sprigs

Directions

Preheat the oven to 400 degrees F.

Rub the entire chicken with the butter. Season the chicken with salt, pepper, and Essence, including the cavity and the area between the skin and the breast meat. Season with onions and oranges with salt and pepper. Stuff the cavity with the onions, oranges, and fresh rosemary.

Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, baste the entire bird with the pan drippings. Baste every ten minutes.

For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, orange juice, and honey. Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes.

Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with rosemary sprigs.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe adapted from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

 For the potato wedges:

 Ingredients

(Recipe adapted from Bobby Flay: http://www.foodnetwork.com/recipes/bobby-flay/grilled-potato-wedges-with-hot-garlic-red-chili-parmesan-and-parsley-recipe/index.html)

• 6 russet potatoes, scrubbed
• Kosher salt and freshly ground black pepper
• 1/4 cup canola oil
• 1/3 cup olive oil
• 3 garlic cloves, finely chopped
• 1/4 teaspoon red chili flakes
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmigiano-Reggiano, optional

Directions

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape.

Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.

Heat grill to medium-high.

Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.

Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese (optional) and serve immediately.

DUMPLINGS WITH A BEAN SPROUT SALAD IN A SOY SAUCE DRESSING

DUMPLINGS
 

Ingredients
(Recipe adapted from Mark Bittman, How to Cook Everything)


*Neutral oil for deep-frying
*1 cup ground or minced pork, shrimp, beef or a combination
*1/4 cup scallion
*1/2 cup finely shredded cabbage
*1 tsp. minced garlic
*1 tsp. minced or grated fresh ginger
*1/4 cup cored, seeded and minced red or green bell pepper
*Salt and freshly ground black pepper
*1 tsp. soy sauce
*1 tsp. sesame oil
*1 egg
*36-48 wonton skins
*Ginger-scallion dipping sauce (recipe follows)




Directions

**We tried several methods when cooking these dumplings: steaming, boiling, and frying**

To fry, put at least 2 inches of oil in a deep pan on the stove over medium high heat; bring to 350 degrees Fahrenheit.
To steam, set up you steamer with 2 inches of water on the bottom.
To boil, bring to a boil a pot of salted water.

Combine all ingredients except for the wonton skins and dipping sauce.

To fill the skins, put 1 or 2 rounded tsps. of filling in the center of each skin

Fold over to make a triangle and seal carefully with a few drops of water (After you form the triangle, you can also bring the corners up to the center, if desired)

Let rest on wax paper until you filled all the skins

If frying, put the dumplings in the oil 2 or more at a time, raising the heat to maintain the temperature, cook, turning once, until nicely brown, a total of 3 or 4 minute.
If boiling, drop 3 or 4 dumplings into the water for no more than 5 minutes (make sure the dumplings do not fall apart in the water).
If steaming, place enough dumplings in the steamer to cover the surface without crowding one another.  Steam for 9-10 minutes.
   *You may steam or boil the dumplings so as to cook the insides, then finish off by quickly frying the dumplings in order to create a crust.

Drain on paper towels and serve immediately with the dipping sauce on the side

 GINGER-SCALLION SAUCE


Ingredients
(Recipe adapted from Mark Bittman, How to Cook Everything) 

*1/8 cup minced fresh ginger
*1/4 cup chopped scallions
*1 garlic clove, minced 
*1 tsp. salt
*1/4 cup neutral oil

Directions 

Mix ginger, scallion, garlic and salt together thoroughly in a heatproof bowl (you may used a food processor and pulse until chopped to cut away on chopping time)

Put the oil in a small saucepan or skillet over high heat until smoking.

Carefully pour the oil over the ginger-scallion mixture, mix well and serve.



BEAN SPROUT SALAD WITH A SOY SAUCE DRESSING


Ingredients
(Recipe couretsy of Curtis Aikens, http://www.foodnetwork.com/recipes/curtis-aikens/bean-sprout-salad-with-soy-sauce-dressing-recipe/index.html)

*2 carrots, peeled and julienned
*2 green peppers, seeded and julienned
*8 oz. bean sprouts

Dressing
*1 tablespoon sesame oil
*1 tablespoon canola oil
*3 tablespoons soy sauce
*2 tablespoons rice vinegar
 

Directions

Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts.

Bring back to the boil and refresh mixture in ice water and drain.

Pat dry and transfer to a serving bowl.

In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine 

CURRIED COCONUT BABY EGGPLANT WITH VEGETABLES

I ran across some delicious-looking baby eggplants at the local farmer's market and had to pick some up. Since my last recipe (CURRIED SWEET POTATO-APPLE SOUP), I wanted to once again use curry in my next meal. I cook white rice to add to the bottom of the curry mixture and added some potatoes, mushrooms (on sale finally), peas, and canned tomatoes to create this heat-filled vegetarian dish.

Ingredients
(Recipe adapted of Mark Bittman, How to Cook Everything)

*2 medium to large eggplants ( I like the skin on eggplants, but you can peel skin if desired)
*4 baby eggplants
*1 tbsp. neutral oil
*1 tsp. mustard seeds
*1/2 tsp. cayenne
*1/2 tsp. ground tumeric
*2 tsp. ground coriander
*1 tsp. ground cumin
*1 tbsp. minced ginger
*2 tbsp. sliced garlic
*1/2 habanero pepper, if desired
*3 large tomatoes, cored, peeled, seeded, and chopped (we just bought a can of whole tomatoes, chopped them up and included all the juices)
*3 large potatoes, any kind, peeled and cut into 1/2 inch cubes
*1 1/2 cups cocunut milk
*Ground black pepper
*2 tbsp. lime juice
*Minced cilantro for garnish

**In my last dish, CURRIED SWEET POTATO-APPLE SOUP, I made my own curry spice which I store for later uses.  In this recipe, I negated the spices listed in the ingredients (except for ginger and garlic) and used my curry powder.**

Directions

Cut large eggplant into 1/2 inch cubes and salt it if you would like and time allows

Put the oil in a deep pot on medium-high heat and add the spices including the ginger and garlic, stirring occasionally, for about 5 minutes

Add the tomatoes and its juices, potatoes, large and baby eggplant, coconut milk, salt and pepper.

Turn the heat down to medium-low and cover; cook, stirring once or twice for 30 minutes, until the potatoes are just about tender

Uncover and turn the heat back up o medium and add more coconut milk if the mixture is dry

Cook, stirring occasionally, until both eggplant and potatoes are very tender, about 15 minutes longer. 

Stir in the lime juice, adjust the seasonings as desired, and garnish with cilantro

CURRIED SWEET POTATO-APPLE SOUP

This soup has just became my new favorite!  The curried sweet potato-apple soup is bursting with flavor, so complex with the combination of the curry powder and sweet potatoes.  The apple sauce is an ingredient I never would think to use in a soup but it helps create a creamier soup without using sour cream or heavy cream.  This is a cheap meal to make and will have plenty of leftovers the next day.

Ingredients
(Recipe courtesy of Food Network Magazine)

* 3 medium sweet potatoes
* 3 tablespoons unsalted butter
* 1 small onion, chopped
* 2 cloves garlic, smashed
* 1 2-inch piece ginger, peeled and grated
* 1/4 teaspoon freshly grated nutmeg, plus more for garnish
* 1 1/2 teaspoons Madras curry powder
* Kosher salt and freshly ground pepper
* 2 cups low-sodium chicken broth
* 1 1/4 cups chunky applesauce
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon apple cider vinegar
* 1 to 2 tablespoons chopped fresh cilantro

Directions

Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.

Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.

Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.

Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.

NAPA VALLEY GRAPE/WINE-THEMED DINNER FOR FAMILY

Fresh California Grape Mosaic Salad

Ingredients
(Recipe courtesy of Chef Scott Boswell, http://www.foodnetwork.com/recipes/fresh-california-grape-mosaic-salad-recipe/index.html)

* 2 tablespoons toasted half walnuts, crumbled slightly
* 1 1/4 cups small spinach leaves (rinsed and dried)
* 2 tablespoons extra virgin olive oil
* To taste salt and pepper
* 20 each red and green California seedless grapes
* Creamy vinaigrette dressing of choice

Directions

Gently toss the spinach leaves in extra virgin olive oil, salt and pepper.

*For a special presentation, spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. Cut the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves.

*To Toast Walnuts: Place walnuts on a baking sheet and toast for 4 minutes in a 350 degree oven. Gently crumble walnuts after they have cooled.



RED WINE MARINATED FLANK STEAK FILLED WITH PROSCIUTTO, FONTINA AND BASIL WITH A CABERNET-SHALLOT REDUCTION

Ingredients
(Recipe courtesy of Bobby Flay, http://www.foodnetwork.com/recipes/bobby-flay/red-wine-marinated-flank-steak-filled-with-prosciutto-fontina-and-basil-with-cabernet-shallot-reduction-recipe/index.html)

* 4 shallots, coarsely chopped
* 1 cup dry red wine, such as Cabernet
* 1/4 cup olive oil
* 2 pounds flank steak, butterflied
* Salt and pepper
* 1/4-pound thinly sliced prosciutto
* 1/4-pound thinly sliced fontina cheese
* 14 fresh basil leaves
* Olive oil
* Cabernet-Shallot Reduction, recipe follows

Directions

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction:

Ingredients

*2 teaspoons olive oil
*3 shallots, finely chopped
*1 bottle Cabernet wine
*1 teaspoon black peppercorns
*Salt
*1 tablespoon honey

Directions

Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

***Sorry, about the quality of these next two photos.  I didn't have all my equipment with me on vacation and I had to hurry since everyone was starving!***

(The Vegetarian Option: RED WINE MARINATED EGGPLANT FILLED WITH FONTINA AND BASIL WITH A CABERNET-SHALLOT REDUCTION)



ROASTED GRAPES RISOTTO WITH HAZELNUTS:
(Recipe courtesy of Chef Holly Smith, http://www.foodnetwork.com/recipes/roasted-grape-risotto-with-hazelnuts-and-la-tur-cheese-recipe/index.html)

ROASTED GRAPES:
Ingredients
* 1 bag seedless red grapes
* 1/4 cup fennel seed
* 1/2 tsp chili flake
* 1 tsp thyme
* 1 tsp salt
* 1/4 cup olive oil

Directions

Mix all ingredients together.

Roast in 400F degree oven until soft and caramelized golden. Take out and leave at room temperature.


ROASTED HAZELNUTS:

* 1 cup hazelnuts roughly chopped

Directions

In 350F degree oven, roast hazelnuts until lightly browned, approximately 6-8 minutes. Let cool. Reserve for later.

RISOTTO:

Ingredients
* 2 1/2 cups Risotto Rice
* 7-8 cups chicken stock (vegetable stock may be used as well)
* 2 med yellow onions finely diced
* 1 lb unsalted butter at room temperature
* 8 shallots finely minced
* 1/2 cup Verjus (white wine will work fine as well)
* 1 cup roasted hazelnuts
* Roasted Grapes

Directions

Melt 4 oz butter in heavy bottomed pan.
Add diced onions and cook over med-high heat, stirring until uniformly caramelized. While the onions are cooking bring the stock up to a simmer in a separate pot. It is always best to add hot stock to your risotto!
Add rice to onions and stir. Coat all kernels well.
Add 1/2 cup of Verjus and stir.
Add 4 cups of hot stock and stir well.
Turn heat down to medium.
When rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until stock is absorbed.
Continue until about 7 cups total have been added to rice. Taste and add more stock if not cooked through. When rice is JUST done and still very moist, turn off heat and let rest for 2 minutes off burner.

Divide remaining butter into three portions. Add one at a time into risotto, beating with wooden spoon, until well incorporated.
Fold in roasted grapes and hazelnuts, and stir gently.
Divide and plate grape risotto onto six plates.



Sweet Roasted Grape Dessert:

Ingredients
(Recipe courtesy of Food Network Magazine)
*2 tbsp. butter
*1 lb. seedless red grapes
*3/4 cup walnuts
*2 tbsp. sugar
*1 tbsp. honey
*Juice of 1/2 lemon
*Black pepper
*Phyllo Dough Shells

Directions
Grease an ovenproof skillet with butter
Add seedless grapes and walnuts
Sprinkle with 2 tablespoons sugar and roast about 25 minutes in a 500 degree F oven Transfer to a bowl using a slotted spoon
Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.
Add sweet roasted grapes to phyllo dough shells.

SOY-GLAZED SALMON WITH BABY BOK CHOY

Bok Choy has become my new favorite vegetable.  It's a Chinese cabbage.  It's difficult to find here in Puerto Rico and they aren't always fresh when the store does have them.  But today I found a decent one (at a absurdly high price) and decided to incorporate fish with it in a soy sauce glaze.  Bok Choy is easy to cook-my favorite is just to throw it directly on the grill (or grill pan for me).

Ingredients
(Recipe courtesy of Family Circle Magazine, May 2010)

* 3 tbsp. soy-sauce
*5 tsp. mirin-a japanese sweet cooking wine made from rice (I substituted 1 part sugar with 1 part white wine) 
*2 tbsp. grated ginger
*2 tbsp. sugar
*2 garlic cloves, minced
*1 tsp. corn starch
*4 salmon fillets about 4 oz. each
*6 baby bok choy, halved lengthwise, washed and large leaved removed

Directions

Combine 1/4 cup water, 2 tbsp. soy sauce, the mirin or its substitute, ginger, sugar and garlic in a small sauce pan.
Bring to a boil over medium-high heat.
Stir together remaining tbsp. soy sauce and corn starch then stir into pan.
Cook for 3 minutes over medium heat or until thickened.
Divide sauce into 2 separate bowl-5 tbsp. in one bowl and 3 in the other.

Prepare grill over medium heat.
Brush cut-side of bok choy with about half of the 5tbsp. of the sauce and place the cut side down on grill.  Cook 4-5 minutes per side brushing often with sauce.

Meanwhile, place salmon on grill and brush with about half of the 3 tbsp. of sauce from the second bowl.
Cook about 4 minutes per side constantly brushing with sauce.
Remove salmon and bok choy from grill and serve immediately.

PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE, SALT-BAKED POTATOES AND BROWN-SUGARED CARROTS

If you can find green peppercorns, this is a dish you need to make.  The green-peppercorn sauce is to die for!  I could have it as a soup alone! The salt-baked potatoes are real easy to prepare and full of flavor.


STEAK

Ingredients
(Courtesy of Alex Guarnaschelli: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/pan-seared-strip-steak-with-green-peppercorn-sauce-and-salt-baked-potatoes-recipe/index.html)

* 4 (14-ounce) strip steaks, trimmed
* Kosher salt
* Freshly ground black pepper
* 1 tablespoon butter
* 1/2 cup minced shallots
* 1 tablespoon green peppercorns, preferably in brine, lightly crushed
* 1/4 cup brandy (I used dark rum, the only liquor I had at the time)
* 2 tablespoons Dijon mustard
* 1 teaspoon lemon juice
* 2 teaspoons lemon zest
* 2 tablespoons Worcestershire Sauce
* 1/2 cup veal (I used chicken stock) stock, home-made or store-bought
* 4 sprigs fresh tarragon (Thyme or Marjoram will work too), washed, dried, leaves finely chopped

Directions

For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.

Turn the steaks on the second side and brown, 3 to 5 minutes.

Arrange the steaks on a rack to "rest" while you make your sauce.

Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.


Salt-Baked Potatoes

Ingredients

* 1 1/2 pounds small fingerling potatoes, washed and dried
* Pinch coarse sea salt
* 15 bay leaves

Directions

Preheat the oven to 375 degrees F.

Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.



Brown-Sugared Carrots
(Courtesy of Alex Guarnaschelli)

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
* Kosher salt and freshly ground black pepper
* 2 tablespoons dark brown sugar
* 1 tablespoon molasses
* 1/2 to 1 cup water
* 2 tablespoons butter
* 1 sprig rosemary

Directions

In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.

After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

MAPLE-BARBECUE-GLAZED SPICE-RUBBED CHICKEN

So this is my first time cooking a whole chicken (or turkey for that matter)! Be it, the chicken was only 4 pounds but it was really meant to be practice for some future Thanksgiving feast when the in-laws come in. I'll be honest, I was scared at first cooking this lil' monster but as soon as I rubbed the spices in, I was confident of it's tasteful success.

The maple-barbecue glaze is the real winner in this recipe. It is simply delicious. It produces this wonderful color for the chicken. But the glaze is only as good as the spices rubbed on the inside and outside of the chicken. The rub created a crispy, delicious crust with a decent spice-kick.

Ingredients

* 2 tbsp. dark brown sugar
* 2 tsp. paprika
* 2 tsp. garlic powder
* 1 1/2 tsp. salt
* 1 tsp. ground cumin
* 1 tsp. chili powder
* 3/4 tsp. freshly ground black pepper
* 4 lb. whole chicken

For the Maple-Barbecue glaze

* 1 cup Maple syrup
* 4 tbsp. bottled chili sauce
* 4 tbsp. cider vinegar
* 2 tsps. Worcestershire sauce
* 1 tsp. dry mustard
* 1 tsp. black pepper

Directions for chicken

In a small bowl, combine brown sugar, paprika, garlic powder, salt, cumin, chili powder, and the 3/4 teaspoons pepper, set aside.

Place chicken, bone side down, in a shallow roasting pan coated with cooking oil.

Use you fingers to loosen the skin from the meat. Spread spice mixture evenly under skin over the breast meat. For a more crusty, blackened-spice look, run the spice mixture on the outside of the chicken. Be sure to cover with foil during the last 30 minutes to prevent burning.

Insert a meat thermometer into the thickest part of the breast without touching bone.

Roast chicken, uncovered, on the lower rack of a 400 degree oven for 20 minutes. Reduce the oven temperature to 350 degrees; roast for 1 to 1 1/2 hours longer until the juices run clear and chicken is no longer pink, occasionally spooning pan juices over chicken.

Brush the maple-barbecue glaze over chicken several times during the last 15 minutes of cooking.

Transfer chicken to a cutting board and let stand, covered with foil for 10-15 minutes before slicing.

Directions for Maple-Barbecue glaze

In a small sauce pan stir together maple syrup, chili sauce, cider vinegar, Worcestershire sauce, dry mustard and black pepper. Heat and stir over medium heat until slightly thickened.

(Recipes gathered from Better Homes and Garden New Cook Book)

SPANAKOPITA

This is simply delicious. Works as a great appetizer for a party. It will definitely impress.

Ingredients

* 2 (10-ounce) packages frozen chopped spinach, thawed
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried parsley
* 1 teaspoon dried basil
* 1 teaspoon dried dill
* 1/4 finely chopped white onion
* 1 large egg, lightly beaten
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon fresh lemon juice
* 1 (8-ounce) package feta cheese, crumbled
* 1/2 cup Parmesan reggiano
* 24 sheets frozen phyllo pastry, thawed
* 1 1/2 cups melted unsalted butter

Directions

Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper (or aluminum foil).

Place the spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach.

Place the spinach in a medium mixing bowl. Add the salt, pepper, oregano, parsley, dill and basil. Stir in the beaten egg, onion, olive oil, and lemon juice. Add the feta and parm cheese and mix well to combine. Set aside.

Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.

Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip.

Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter.

Repeat with the remaining strips and phyllo sheets until all of the filling is used.

Arrange the triangles 2 inches apart on the baking sheet. Bake for 15 minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet.

Serve warm or at room temperature.

*It is important to keep a piece of plastic wrap and a damp cloth or paper towel over the phyllo sheets that you are not working with to keep them from drying out.

(Recipe adapted from Emeril Lagasse: http://www.foodnetwork.com/recipes/emeril-lagasse/spanakopita-recipe/index.html)

CRAB CAKES

The panko bread crumbs create a light, fluffy crab cake with a nice crunch.  This, along with no use of butter in this recipe, form a healthy meal.

Ingredients

* 1 tablespoon plus 2 teaspoons extra-virgin olive oil
* 2 scallions, thinly sliced
* 1/2 cup finely chopped red bell pepper
* 1 cup panko (Japanese breadcrumbs)
* 1 large egg, lightly beaten
* 2 tablespoons nonfat milk
* 1 teaspoon Worcestershire sauce
* 2 teaspoons dijon mustard
* 1 tablespoon fresh lemon juice, plus lemon wedges for serving
* 1/2 teaspoon Old Bay Seasoning
* Dash of hot sauce
* 1 pound lump crab or crab claw meat, picked over
* Kosher salt and freshly ground pepper
* Olive-oil cooking spray

Directions

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallion-bell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.

Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

(Recipe courtesy of Ellie Krieger of Food Network: http://www.foodnetwork.com/recipes/ellie-krieger/crisp-crab-cakes-recipe/index.html)

THAI TUNA BURGER

These Thai tuna burgers are easy and cheap too make and simply are delicious. Enough said.

Ingredients

* 12 oz tuna in water
* ½ cup bread crumbs
* Red pepper flakes, crush ground pepper
* ½ cup chopped peanuts
* Shallots finely chopped
* Fresh cilantro, chopped
* ½ cup light mayo
* Burger buns
* Lettuce leaves

Directions

Drain tuna and put in a mix bowl

Add bread crumbs, pepper flakes, pepper, peanuts, shallots, cilantro to bowl and mix.

Mix in mayo

Refrigerate until ready to serve

Form into 4oz burgers

Cook burgers until lightly brown turning once

PASTA SALAD

CINNAMON CHILE CRUSTED STEAKS

This is one of our favorite spice blends when we cook beef. Cinnamon, generally not used as a spice for meat, goes great to balance the spiciness of the chile peppers. The cinnamon here is subtle in flavor but adds a special something that is definitely noticeable on the palate.

We cooked this dish using a thick London-Broil steak. We served it over grilled sweet potatoes and scallion salad, substituting arugula for green beans(recipe found on the post below). Next time, we would like to serve it will cinnamon baked carrots!

Ingredients
*2 tsp. Chile Pepper (ancho)
*1 ½ tsp. Cinnamon
*1 ½ tsp Oregano
*1 tsp. Chipotle Chile Pepper
*1 tsp. Parsley
*¾ tsp. ground pepper
*½ tsp. Cumin grounded
*1 ¼ tsp sea salt
*4 NY Strip or rib-eye steaks 1 inch thick

Directions
Mix spices and salt. Rub spice blend to coat steaks

Grill over medium high heat, 8 minutes on each side or bake for 30 minutes on 350.

Cut into thin slices and serve.

GRILLED SWEET POTATO AND SCALLION SALAD

Ingredients
* 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
* 8 scallions
* 3/4 cup olive oil, divided
* 2 tablespoons Dijon mustard
* 1/2 cup cider vinegar
* 1/4 cup balsamic vinegar
* 2 teaspoons honey
* Salt and freshly ground pepper
* 1/4 cup coarsely chopped flat-leaf parsley
**Fresh arugula

Directions

Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.

In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.

(Recipe courtesy of Bobby Flay--http://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-and-scallion-salad-recipe/index.html)

BACON WRAPPED PORK FILETS

Bacon wrapped anything always tastes incredible. So it was no surprise that these bacon wrapped pork filets were a knock-out. We baked the filets, added caramelized onions (our favorite) and put together a side of green beans with potato and garlic.

Ingredients
*Pork filets wrapped in bacon
*1 whole white or yellow onion, sliced
*Extra-virgin olive oil
*1 tbsp. butter
*1/4 tbsp. sugar
*1 tbsp. worchestire sauce
*salt, fresh ground pepper

For the potatoes
(recipe courtesy of Martha Rose Shulman, New York Times; http://www.nytimes.com/2010/05/26/health/nutrition/26recipehealth.html?emc=eta1)

*3/4 pound green beans, trimmed and broken in half
*1 pound red waxy potatoes, scrubbed and cut in 2-inch wedges
*2 tablespoons extra virgin olive oil
*2 to 3 large garlic cloves, minced
*Salt and freshly ground pepper

Directions

1. Steam the green beans above 1 inch of boiling water for four to five minutes until tender. Remove from the steamer, and rinse with cold water. Set aside. Add the potatoes, and steam for 10 to 15 minutes until tender.

2. Heat the oil over medium heat in a large, nonstick skillet. Add the garlic, and cook for a minute or so until the garlic is fragrant. Stir in the beans and cook, stirring, for three minutes until quite tender and coated with oil (but still bright green).

3. Gently stir in the potatoes, and add salt and pepper. Cook, stirring, until they begin to color lightly.

SMOKED SALMON AND CREAM CHEESE OMELET

A good and healthy breakfast does not come as often as we would like. However, this breakfast omelet is quick and very easy to prepare. It's the omelet form of a delicious NY-style bagel and lox.

Ingredients
(recipe courtesy of Tyler Florence)
*Makes 4 servings
* 8 eggs
* 1/4 cup heavy cream
* 2 tablespoon unsalted butter
* 1/3 pound smoked salmon, torn into large piece
* 1 cup cream cheese, room temperature
* 4 green onions, finely chopped, garnish
* Fresh dill
* Kosher salt and freshly ground black pepper

Directions

Whisk eggs and heavy cream together in a large mixing bowl.

Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula, swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.

Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelet.

Slice crosswise into portions and serve.