Recipes

Balsamic Pork Chops

8 "Frenched" Pork Chops, thawed

12 ounces (1 ½ cups) balsamic vinaigrette dressing

Place the Pork chops in a large resealable bag: pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.

Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade and grill chops directly over heat for approximately 10 - 11 minutes turning once.

Makes 8 servings

Maple Dijon Marinade

¾ cup Maple syrup combined with ¼ cup Dijon Mustard

4 half-inch-thick center cut Pork Chops

1. In a large resealable plastic bag, combine marinade and pork chops. Marinate for at least 1 hour and up to 4 hours.
2. Preheat a grill or grill pan to medium-high heat. Remove pork chops form bag, discard marinade. Grill pork chops 5 to 6 minutes per side.

Note:   Do not poke holes in meat to marinade.   This will allow the juice to escape during cooking.

Serves 4

Pork Chops with Citrus Salsa

8 Pork chops, ¾ inch thick (about 1 ½ pounds)
3 tablespoons olive oil
3 tablespoons lime juice
3 tablespoons orange juice
2 teaspoons bottled minced garlic
½ teaspoon salt, divided
½ teaspoon red pepper flakes
3 small seedless oranges, peeled and chopped
1 medium cucumber, peeled, seeded and chopped
1 diced, seeded red bell pepper
3 tablespoons chopped onion
3 tablespoons chopped fresh cilantro

Place pork in large resealable plastic food storage bag. Add oil juices, garlic,1/4 teaspoon salt and pepper. Seal bag and shake to evenly distribute marinade; refrigerate up to 24 hours.

To make salsa, combine oranges, cucumber, red bell pepper, onion and cilantro in small bowl; toss lightly. Cover and refrigerate 1 hour or overnight. Add remaining ¼ teaspoon salt just before serving.

To complete recipe, remove pork from marinade; discard marinade. Grill or broil pork 6 to 8 minutes on each side or until pork is no longer pink in center. Serve with salsa.

Makes 6 Servings

Prosciutto-Basil-Mozzarella-Stuffed Chicken Breasts

Starting at the thicker end of each chicken breast (Totaling 6), cut crosswise to form a deep horizontal pocket. Inside each pocket, stuff 1 slice of mozzarella, 4 basil leaves, and 1 slice of prosciutto. Lightly oil 18 wooden toothpicks and pin pockets closed, using 3 picks per breast. Place chicken on waxed paper. Squeeze lemon juice over the breasts, then season with salt and pepper. Dust chicken in flour to coat lightly: pat off excess flour. Heat 1 tbs. oil in each of 2 large skillets over medium-high heat. When oil is hot, add 1tbs. butter to each skillet. Place 3 stuffed breasts in each skillet. Cook breasts, turning once, for 8 to 10 minutes, or until no longer pink in the thickest part when cut with a knife. Remove chicken to cutting board: let cool for 5 minutes. Remove toothpicks and cut each chicken breast into slices. Fan out slices on each of 6 plates. For sides:  serve steamed asparagus and rice pilaf that has been packed into a small bowl or measuring cup and inverted onto each plate.  

6 Servings

Mojito-Marinated Chicken Breast

¾ cup fresh lime juice
½ cup plus 3 tablespoons light rum
½ cup finely chopped fresh mint
6 tablespoons mint syrup
1 tablespoon vegetable oil
1 tablespoon coarse kosher salt
6 chicken breast halves, with or without skin
3 large limes, quartered lengthwise
Fresh mint sprigs

Whisk lime juice, ½ cup rum, and next 4 ingredients in bowl. Place chicken in plastic bag. Pour marinade over: seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.

Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.

Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.

Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint spring. Squeeze grilled limes over chicken and serve.

6 servings

Maple Walnut Chicken with Pancetta Potatoes

1 cup walnuts, toasted
1 2/3 cups fresh breadcrumbs made for French bread
1 ½ teaspoons chopped fresh sage
3 tablespoons butter, melted
5 tablespoons pure maple syrup
3 ½ cups low-salt chicken broth
4 fresh sage sprigs
4 fresh thyme sprigs
1 tablespoon olive oil
6 skinless boneless chicken breast halves
½ cup (1stick) chilled unsalted butter, cut into 8 equal pieces
Pancetta Mashed Potatoes - See recipe

Finely grind toasted walnuts in a food processor. Transfer the nuts to medium bowl; mix in breadcrumbs and chopped sage. Drizzle melted butted and 3 tablespoons syrup over nut mixture; toss to moisten evenly. Season to taste with salt.

Broil broth, sage sprigs, thyme sprigs, and remaining 2 tablespoons syrup in medium saucepan over high heat until reduced to 1 cup, about 12 minutes. ( Can be made 8 hours ahead. Cover nut mixture and keep at room temperature. Cover and chill reduced broth.)

Preheat oven to 450° F. Heat oil in very large ovenproof skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper, then place flat side down in skillet. Cook until chicken is golden brown on bottom only, about 4 minutes. Remove skillet from heat.

Turn chicken over. Mound walnut mixture atop golden side of each chicken breast, dividing equally and pressing to adhere. Transfer skillet to oven and bake until topping is crisp and golden brown and chicken is cooked through, about 8 minutes.

Transfer chicken to platter; tent with aluminum foil to keep warm. Add reduced broth to same skillet, stirring to scrape up any browned bits on bottom of skillet. Boil over high heat until broth is reduced to ¾ cup, about 3 minutes. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until melted before adding more. Season sauce to taste with salt   and pepper. Strain sauce through fine-meshed strainer.

Pancetta Potatoes
8 ounces pancetta (Italian salt-cured bacon) or regular bacon, crumbled, or cut into ¼ -inch pieces
2 pounds large red-skinned potatoes peeled, cut into 1 ½-inch pieces
½ cp (1 stick ) butter, cut into pieces

Saut� pancetta in heavy medium skillet over medium heat until crisp and golden brown, about 20 minutes.

Meanwhile, cook potatoes in large pot of boiling lightly salted water until tender, about 15 minutes. Drain potatoes, reserving 1 cup cooking liquid. Transfer potatoes to large bowl. Add butter and ¾ cup reserved cooking liquid. Mash, thinning with additional cooking liquid if desired. Stir in pancetta and up to 3 tablespoons pan drippings. Season potatoes to taste with salt and pepper.

Mound potatoes on plates. Place chicken atop potatoes. Drizzle sauce around potatoes and serve.

Spice-Rubbed Chicken with Mustard-Chive Sauce

This dish is a crowd-pleaser and a host-pleaser! The chicken can go into the marinade up to a day ahead, and the sauce can be prepared the morning of the party. Serve it with grilled corn on the cob topped with garlic butter.

1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 teaspoons fennel seeds
3 tablespoons mild Spanish paprika (pimenton dulce) or Hungarian sweet paprika
2 teaspoons ground black pepper
2 teaspoons coarse kosher salt
8 large chicken breast halves with skin trimmed

SAUCE

1/3 cup Sherry wine vinegar
3 tablespoons Dijon mustard
1 ¼ cups olive oil
½ cup chopped fresh chives (about 2 large bunches)
3 tablespoons chopped fresh tarragon

FOR CHICKEN: Combine coriander seeds, mustard seeds, and fennel seeds in spice mill; grind finely. Transfer spices to small bowl; whisk in paprika, pepper and 2 teaspoons salt. Sprinkle chicken lightly on both sides with salt, then generously with all of spice mixture. Arrange chicken on rimmed baking sheet. Let stand 1 hour or cover and chill up to 1 day.

FOR SAUCE: Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Mix in chives and tarragon; season with salt and pepper (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewhisk before using.)

Prepare barbecue (medium-high heat). Grill chicken, skin side down, until deep golden brown, about 5 minutes. Using tongs, turn chicken over. Cover barbecue and grill until chicken is cooked through, about 15 minutes.

Spoon some sauce in center of each plate; top with chicken. Spoon more sauce over chicken. Serve, passing remaining sauce separately.

Makes 8 servings

Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise

 ½ cup mayonnaise
2 tablespoons minced green onions (white and green parts)
1 teaspoon wasabi paste
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
4 � 8 ounce tuna steaks (preferably ahi; each about 1 inch thick)
Vegetable oil

Whisk first 3 ingredients in small bowl to blend, adding more wsabi paste if desired. Cover and refrigerate. Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture: seal bag. Turn bag to coat. Let stand at room temperature 30 minute, turning bag occasionally. Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

4 Servings

Shrimp Skewers with Charred-Tomato Vinaigrette

36 large uncooked shrimp, (about 2 pounds) peeled and de-veined
1 ½ teaspoons coarse kosher salt
6 metal skewers
2 medium green onions, trimmed
2 large plum tomatoes
1 teaspoon plus ¾ cup olive oil
2 tablespoons Sherry wine vinegar
Pinch of cayenne pepper

Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.

Meanwhile, cut green onions into 3 inch long pieces, reserving green tops: thinly slice tops. Lightly coat 3 inch long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining ¾ cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.

Transfer 1 cup dressing to small bowl; stir in 1 Tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.

Spoon 2 ½ tablespoons reserved dressing onto each of 6 pates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.

 Makes 6 servings

Boiled Shrimp Pasta Salad

1 pound dry egg and spinach fusilli
3 to 4 tablespoons olive oil
2 garlic cloves
2 teaspoons chopped fresh basil
8 sun-dried tomatoes marinated in olive oil, coarsely chopped
8 to 10 kalamata olives, pitted and quartered
2 tablespoons pine nuts
2 pounds medium-size shrimp, boiled, peeled and deveined
Balsamic vinegar
¼ pound chevre (goat cheese), cut into ¼ -inch pieces
2 tablespoons snipped fresh chives

Cook the pasta in boiling water until al dente, rinse in cold water and drain.

Transfer to a serving bowl or platter and toss with olive oil. Mix the garlic and basil with the pasta. Then fold in the tomatoes, olives, pine nuts and shrimp, Sprinkle the salad with the balsamic vinegar to taste (about 1 to 2 tablespoon.) Add the cheese and toss lightly.

Garnish with chives and serve.

4 Servings

Caesar Salad with Spicy Shrimp

 Note:   Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp and chip croutons.

4 corn tortillas (5 inches)
2 teaspoons canola oil
1 ½ teaspoons chili powder
Coarse salt and ground pepper
¾ pound Shrimp, peeled and deveined
1/3 cup reduced-fat mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
1 large head romaine lettuce (1 ½ pounds), cut or torn  into 1-inch pieces

1. Preheat oven to 375°F. Place tortillas on baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with ½ teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
2. Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
3. In a small bowl, whish together mayonnaise, lime juice, Parmesan and up to 2 tablespoons water. Season with salt and pepper.
4. To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.

Serves 4

Smoked Salmon Rillettes on Tortilla Wafers

5 8-inch-diameter flour tortillas
Olive oil
3 tablespoons water
1 8 or 9-ounce salmon filet
½ pound thinly sliced smoked salmon, coarsely chopped
1/3 cup cr�me fraiche or sour cream
¼ cup ( ½ stick) butter, room temperature
1 tablespoon minced fresh tarragon
1 tablespoon fresh lemon juice
1 ½ teaspoons grated lemon peel
Finely chopped fresh chives

Preheat oven to 375° F. Using 2-inch-diameter cookie cutter, cut out 8 rounds from each tortilla. Place round on heavy large baking sheet. Brush both sides of tortilla rounds with olive oil. Bake until rounds are golden and crisp about 9 minutes. Set tortilla wafers aside.

Preheat oven to 400° F. Sprinkle 3 tablespoons water over heavy rimmed baking sheet. Place salmon filet on baking sheet sprinkle with salt and pepper. Bake until salmon is opaque in center, about 15 minutes. Cool completely. Coarsely flake salmon into large bowl.

Combine flaked salmon, smoked salmon, cr�me fraiche, and butter in food processor, using on/off turns, blend ingredients just until coarse paste forms (do not over process).

Transfer salon mixture to medium bowl. Stir in tarragon, lemon juice, and lemon peel. Season rillettes to taste with salt and pepper. Cover and refrigerate until firm, about 2 hours. ( Can be made 2 days ahead. Store wafers airtight at room temperature. Keep rillettes refrigerated.)

Spread rillettes over tortilla wafers. Arrange wafers on platter. Sprinkle with chives and serve.

MAKES ABOUT 40

Seaside Prawns & Pineapple Kabobs

 4 Servings

16 fresh or thawed jumbo prawns or shrimp
1 can (8 oz.) pineapple chunks
½ cup orange or apricot preserves or jelly
1 small red bell pepper, cut into 1-inch squares
4 (12-inch) metal or bamboo skewers

Leaving tails intact, peel prawns; devein. Reserving 2 tablespoons juice, drain pineapple. Blend juice and marinade in large bowl; remove. Place 1 pineapple chunk in curve of each prawn; thred alternately with red pepper onto skewers, leaving space between pieces. Broil 4 inches from heat source 4 minutes. Turn over; brush with removed sauce. Cook 3 to 4 minutes longer, or until prawns turn evenly pink.

4 Servings

TIP: Soak bamboo skewers in water 30 minutes to prevent burning.

Greek-Style Shrimp Salad

1 lb. large (31-40 count) Shrimp, peeled and deveined
5 tablespoon extra-virgin olive oil kosher salt and freshly ground black pepper
1 heaping cup seeded and medium-diced plum tomatoes
2 ½ ounce (½ cup) crumbled feta cheese
¼ cup pitted and coarsely chopped Kalamata or other black olives
1 tablespoon drained and rinsed capers (coarsely chopped if large)
1 teaspoon dried oregano
4 teaspoon red-wine vinegar
2 teaspoon fresh lemon juice
7 ounce (8 to 9 cups lightly packed) baby greens, washed and spun dry

Position an oven rack on the highest rung (4 inches from the element) and heat the broiler to high. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of the oil, ¼ teaspoon salt, and several grinds of pepper. Arrange the shrimp in a single layer on a foil-covered rimmed baking sheet. Broil the shrimp until they�re pink on the outside and opaque in the center, 3 to 4 minutes. Mix the tomatoes, feta, olives, capers, oregano, 2 tablespoons of the olive oil, 2 teaspoons of the vinegar, and 1 teaspoon of the lemon juice in a medium lemon juice in a medium bowl. Add the shrimp; toss lightly to combine.

In a small bowl, use a fork to whisk together the remaining 2 tablespoons oil, 2 teaspoons vinegar, and 1 teaspoon lemon juice. Toss the greens in a large bowl with the vinaigrette. Season generously with salt and pepper and toss again. Divide the greens among four large plates. Top each portion of greens with equal amounts of the shrimp mixture and serve.

4 Servings

Pepper-crusted Steaks with Worcestershire-Glazed Portobellos

It�s important to have well-marbled Choice or Prime New York strip steaks for this recipe. Lighter eaters might want to share one of these substantial cuts.

4 14-16 ounce New York strip steaks (each about 1 to 1 ¼ thick)
3 tablespoons black peppercorns, cracked with mallet
2 teaspoons coarse kosher salt
½ cup plus 2 tablespoons (1 ¼ sticks) butter
4 teaspoons balsamic vinegar
1 pound Portobello mushrooms, cut into 1/3 inch thick slices

Sprinkle steaks with cracked pepper-corns and coarse salt. Let stand at room temperature 30 minutes.

Melt ½ cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove form heat.

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with ½ tablespoon butter. Tent with foil to keep warm. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.

4 to 6 servings

Rib-Eye Steak Sandwiches

 4 Servings

Pugliese is an Italian country bread with a very crisp crust and a soft interior; a good substitute is ciabatta or another artisan Italian loaf. Cambozola is between Camembert and Gorgonzola, and   it has a white rind with  a creamy, blue streaked interior.

4 Rib-Eye steaks, each ½ inch thick, trimmed
5 cloves garlic, minced; plus 2 cloves, sliced
1 tablespoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2 shallots, minced
16 medium cremini mushrooms (about 8 ounces), sliced
¼ cup sweet Marsala
1 medium onion, sliced
1 tablespoon extra-virgin olive oil
4 to 6 ounces Cambozola cheese, rind removed (or creamy Gorgonzola)
8 slices ( ½-inch thick) pugliese-style bread, lightly toasted
1 ½ tablespoons Dijon mustard

Cut each steak in half crosswise. In a small bowl, combine 4 cloves of the minced garlic, the rosemary, 1 ½ teaspoons salt, and pepper to taste. Rub all over the steaks.

In a 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add the shallots and remaining minced garlic and sauté until fragrant, about 2 minutes. Add the mushrooms and Marsala; season with salt and pepper, cook, stirring frequently, until the mushrooms cook through and the liquid has evaporated, about 5 minutes. Transfer to a bowl. Add 1 tablespoon butter the pan. Add the onions, season with salt and pepper, and sauté over medium-high heat until browned but still crunchy, 3 to 5 minutes. Add the sliced garlic and cook until it begins to brown, about 1 minute. Transfer to the bowl with the mushrooms.

Add the oil and remaining 1 tablespoon butter to the pan over high heat. In two batches, sear the steaks until well browned, about 2 minutes per side for medium.

To serve, stir the Cambozola in a small bowl until spreadable. Put two pieces of the toasted bread on each of four plates; spread lightly with the mustard and some of the Cambozola. Set a piece of steak on top of each toast and drizzle with any accumulated juice. Return the mushroom mixture to the pan to reheat briefly. Top each steak with some of the mushrooms and a dollop of Cambozola and serve.

Stuffed Filet Mignon with Mushroom-Gorgonzola Grits

½ pound Gorgonzola, crumbled (about 2 cups)
¼ cup chopped roasted red bell peppers; more for garnish
1 tablespoon chopped fresh rosemary
4 Filet Mignons (6 ounces each)
6 thin slices prosciutto
3 tablespoons vegetable oil
2 cloves garlic, minced
2 large shallots, finely chopped
3 cups assorted sliced mushrooms (such as shiitake, cremini, and portabella)
2 cans (14 ounces each) low-salt chicken broth
1 cup quick grits (not instant)
kosher salt and freshly ground black pepper
fresh rosemary sprigs for garnish (optional)

Mix half of the Gorgonzola with the roasted red peppers and chopped rosemary, mixing well. Use a small knife to cut a slit about 2 inches long into the side of each Filet and cut about 2 inches in to create a pocket. Stand the Filet on its uncut edge and open the pocket. Using a small spoon, fill each pocket with a quarter of the Gorgonzola mixture, wrap one slice of the prosciutto around the edge of each filet to seal the pocket, securing with a wooden pick if necessary. Cover and set aside at room temperature.

Cut the remaining 2 slices of the prosciutto crosswise into 1/4 �inch strips heat 2 tablespoons of the oil in 3 to 4 quart saucepan over medium-high heat. Sauté the prosciutto, stirring occasionally, until crisp and golden, about 3 minutes. Transfer it with a slotted spoon to a plate lined with paper towels.

Add the garlic and shallots to the saucepan and cook until softened, 2 to 3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and beginning to brown, 8 to 10 minutes. Add the chicken broth and grits, stirring well. Bring to a boil and then reduce the heat to low. Simmer, covered, stirring frequently, until the grits begin to thicken, about 5 minutes. Keep warm over low heat.

Season the Filets with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy 10 -to 12-inch skillet (cast iron works well) over high heat. When the oil is hot, cook the Filets until rare (about 3 minutes per side) or medium rare (about 4 minutes per side) or the doneness you prefer. While the Filets are cooking, add the remaining Gorgonzola to the grits; stir until well blended. If the grits seem too thick, thin them with a little water. Season to taste.

To serve, divide the grits among four shallow plates. Top each with a stuffed Filet (remove the wooden picks, if used) and sprinkle the grits with some of the crisped prosciutto. Garnish with the rosemary sprigs and roasted red peppers, if you like, and serve immediately.   

4 Servings

Warm Steak Salad with Rosemary Flatbread

2 New York strip steaks, 1 ½ inches thick (about 1 pound each), trimmed
1 teaspoon extra-virgin olive oil
1 tablespoon coarsely ground black pepper
1 ½ teaspoons kosher salt

FOR THE FLATBREAD

13 ½ ounces (3 cups) all-purpose flour; more for kneading
2 teaspoons kosher salt
1 tablespoon chopped fresh rosemary
1 teaspoon extra-virgin olive oil

FOR THE DRESSING

4 whole shallots, unpeeled
4 whole cloves garlic, unpeeled
¼ cup plus 1 teaspoon extra-virgin olive oil
3 red bell peppers, roasted, skinned, and seeded
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
2 teaspoons red-wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

FOR THE SALAD

2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
3 ½ cups cooked chickpeas (or two 15-ounces cans, rinsed and drained)
2 cups lightly packed baby arugula (about 2 ounces
4 to 5 ounces coarsely crumbled ricotta salata (1cup)

Rub the steaks on both sides with the oil, pepper, and salt. Cover and let sit at room temperature for 30 minutes or in the refrigerator for up to 4 hours. (Remove the steaks from the refrigerator 30 minutes before cooking.)

Make the flatbread dough: In a large bowl, mix the flour, salt and rosemary. Stir 1¼ cups water the oil until the dough comes together. Turn onto a lightly floured surface; knead until smooth and resilient, about 5 minutes, dusting the surface lightly with flour as needed. Put the dough in an oiled bowl, cover with plastic, and let rest at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Make the dressing: Heat the oven to 400° F. Put the shallot and garlic in a small baking dish; drizzle with 1 teaspoon of the oil. Roast until soft and fragrant, 20 to 25 minutes. Let cool slightly and peel. Put the shallots, garlic, red peppers, mustard, vinegars, salt, and several grinds of pepper in a food processor. Process for 10 seconds. With the machine on, add the remaining ¼ cup oil in a slow, steady stream until the mixture is thick and smooth.

Cook the flatbreads: Heat a 10-to12-inch cast-iron or other heavy skillet over medium heat until a drop of water evaporates on contact. Meanwhile, on a lightly floured surface, divide the flatbread dough into six pieces. Roll one piece into an 8-inch round and put the round in the skillet. Cook until golden-brown spots appear on the bottom and the bread begins to puff, 1 to 2 minutes. Flip the bread, cook until golden-brown spots appear on the second side, and transfer to a plate. Repeat with remaining dough. Cover the flatbreads with a towel to keep warm.

Make the salad: Increase the heat to medium-high and let the skillet heat for 1 minute. Cook the steaks to medium rare (about 5 minutes per side) or to the doneness you prefer. Remove the skillet from the heat, transfer the steaks to a cutting board, and let rest for 5 to 10 minutes. Slice about 1/8 inch thick.

While the steaks rest, let the skillet cool for 2 to 3 minutes. Set the skillet over medium-low heat and add 2 tablespoons oil. Add the chopped garlic and cook, stirring frequently, until softened; don�t let it brown. Remove the pan from the heat; add the chickpeas, arugula, and ricotta salata and toss gently.

To serve: Arrange each steak, sliced diagonally in parallel strips, fanned, across the salad. Drizzle with salad dressing and serve immediately

Serves 2

Sauteed Skirt Steak with Caramelized Shallots and Fingerling Potatoes

6 fingerling potatoes or 10 small white-skinned potatoes, scrubbed, left whole
4 garlic cloves, crushed
2 teaspoons fresh thyme leaves
2 ½ tablespoons olive oil
2 8-ounce Skirt Steak, halved crosswise
3 shallots, thinly sliced
1 tablespoon chopped fresh thyme
2 cups (packed) small watercress sprigs
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar

Preheat oven to 375° F.   Toss potatoes, garlic, thyme leaves, and 1 ½ tablespoons oil in 13�9�12-inch glass baking dish. Sprinkle generously with salt and pepper. Roast until potatoes are just tender, about 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature. )

Preheat oven to 450° F. Heat remaining 1 tablespoon olive oil in large ovenproof skillet over high heat. Sprinkle steak with salt and pepper. Add steak to skillet and cook until brown, about   1 ½ minutes per side. Transfer steak to plate. Add sliced shallots to same skillet and saut� until shallots are brown, about 2 minutes. Return steak and any accumulated juices to skillet. Spoon shallots over steak and transfer skillet to oven. Place potatoes in baking dish alongside steak in oven to heat through. Roast steak to desired doneness, about 5 minutes for medium-rare.

Meanwhile, mix watercress sprigs, tarragon, chives, and basil in large bowl. Add extra-virgin olive oil and red wine vinegar and toss to coat. Season salad to taste with salt and pepper.

Arrange steak, shallots, and any pan juices in center of platter. Arrange potatoes on 1 side and serve.

2 Servings

Roasted Rib-Eye Steak with Country Vegetables

1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
1 cup Madeira
6 baby carrots, peeled
4 slender baby white potatoes, peeled, halved lengthwise
2 small turnips (each about 3 ounces), peeled, quartered
1 tablespoon olive oil
1   18 � 20 ounce Rib-Eye
2 teaspoons chopped fresh thyme

Boil both broths and Madeira in heavy medium saucepan over medium-high heat until reduced to 1 cup, about 20 minutes. (Broth mixture can be made 1 day ahead. Cool; cover and chill.)

Preheat oven to 375°F. Toss next 4 ingredients in medium bowl. Sprinkle with salt and pepper. Transfer to large, non-stick ovenproof skillet. Roast in oven 20 minutes. Transfer vegetables to platter.

Place same skillet over high heat. Sprinkle steak with salt and pepper. Add to skillet and cook until browned, about 3 minutes per side. Return vegetables to skillet. Sprinkle with thyme.

Roast in oven until vegetables are tender and thermometer inserted into thickest part of beef registers 125°F for medium-rare, about 35 minutes. Transfer steak and vegetables to platter; tent with foil and let stand 10 minutes. Reserve skillet.

Add broth mixture to same skillet. Bring to boil, scraping up browned bits. Continue to boil until reduced and slightly thickened, about 2 minutes. Season sauce to taste with salt and pepper. Serve steak and vegetables, passing sauce separately.

Serves 2

Cajun Rib-Eye Steak

Begin marinating the steaks a day ahead.

1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus ½ teaspoon black pepper
3 16-ounce Rib-Eye steaks
1 tablespoon paprika
1 ½ teaspoons cayenne pepper
1 teaspoon salt
½ teaspoon white pepper

Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13�9�2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.

Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and ½ teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates.

6 Servings

Chili-rubbed Baby Back Ribs with Espresso Barbecue Sauce

2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 ½ teaspoons salt
¾ teaspoon ground black pepper
4 pounds Baby Back Pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
½ cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder

Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.

Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.

Combine barbecue sauce, ½ cup water, brown sugar and espresso powder in heavy medium saucepan. Simmer until flavors lend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)

Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to a simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.

4-6 Servings

Rack of Lamb with Fresh Herbs and Garlic

10 garlic cloves, peeled
½ cup (packed) fresh mint leaves
¼ cup (packed) fresh parsley leaves
¼ cup fresh rosemary leaves (pulled from sprigs)
2 teaspoons coarsely ground black pepper
2 teaspoons herbs de Provence
6 tablespoons olive oil
3 1-to 1 1 ¼ -pound well-trimmed racks of lamb (each with 8 bones)

Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)

Preheat oven to 450° F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130° F for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.

6 servings

Grilled Lamb Chips with Spicy Chili-Cilantro Sauce

4 tablespoons chili powder
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon ground cumin
1 ½ teaspoons garlic powder
8 1-inch-thick Lamb loin chops (about 2 ¾ to 3 pounds total)
1 tablespoon olive oil
¼ cup chopped shallots
1 tablespoon chopped garlic
2 cups dry red wine
2 cups beef stock or canned beef broth
4 tablespoons (1/2 stick) chilled butter, cut into ½-inch pieces

Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and saut� 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to ¾ cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.

Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.

Place 2 lamb chops on each of the 4 plates. Spoon sauce over lamb and serve.

4 Servings