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Flank Steak Filled with Prosciutto, Basil and Fontina with Cabernet Sauce

1.5 lbs flank steak, butterflied

7 shallots, sliced

1 bottle Cabernet wine plus 1 cup (the rest for you while you cook)

1/4 cup olive oil

1/4 lb thinly sliced prosciutto

1/4 lb thinly sliced fontina cheese

handful fresh basil leaves

1 tablespoon honey

gray salt and black pepper

In a bowl whisk together 4 shallots, 1 cup Cabernet and olive oil.

Place the steak in a freezer bag and pour in the marinade. Refrigerate for at least 6 hours or overnight.

Heat one tablespoon olive oil in a large sauce pan. Add the shallots and cook for 10 minutes, or until they are soft.

Add the wine and black pepper, bring to a boil.

Reduce the heat to low and simmer until the sauce has reduced to about a cup and a half. Strain the mixture into a bowl and season with honey and salt.

Let rest and time to make the steak. Preheat the grill on high.

Remove the steak from the marinade and season with salt and pepper.

Cover the steak with the prosciutto.

Cover half with the cheese but leave room on the bottom edge.

Finally layer the basil leaves on top.

Starting with the side closest to you, tightly roll up the steak.

Using kitchen string, tie the roll in 5 places. Brush the outside of the steak with olive oil and season with salt and pepper.

Place the steak on the grill and brown on all sides. I cooked mine 4 mintes per side.

Move the steak away from the direct heat and grill for 15 minutes or until thermometer is 120.

Remove the steak from the grill and let rest for 5 minutes. Time to plate.

Slice and drizzle with the Cabernet sauce.

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Baked Chicken with Lemon Spinach

2 large skinless, boneless chicken breast

3 tablespoons dijon mustard

1 teaspoons finely minced fresh rosemary

3 teaspoons ground peppercorns

3 tablespoons olive oil

2 shallots, sliced

1/3 cup red wine

1/3 cup chicken broth

2 garlic cloves, chopped

1 pound of baby spinach

1 lemon, zest

Preheat the oven to 350 degrees. Brush 1 tablespoon mustard on the chicken. Spring with peppercorns, rosemary and salt.

Heat a large skillet over high heat. Add 2 tablespoons of olive oil.

Add the chicken and cook until golden brown about 7 minutes on each side.

Transfer the chicken to a baking dish and put in the oven for 10 to 15 minutes.

Add the shallots to the skillet you cooked the chicken in over medium heat.

Remove the pan from the heat and add the red wine. Using a wooden spoon scrape up the brown goodness from the pan.

Add the broth, bring to a boil and cook until slightly thickened.

Stir in the remaining 2 tablespoons of mustard.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and cook for 30 seconds.

Add spinach and season with salt. Cook until wilted and add lemon zest.

Time to plate!

Slice the chicken and drizzle the sauce.

Serve with the spinach.

Here is a close-up:

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Slow Cooked Beef Short Ribs

3 tablespoons olive oil

4- 5 lbs beef short ribs

1 yellow onion, chopped

3 carrots, chopped

1 tomato, quartered

3 ribs celery, chopped

8 cloves garlic, peeled

1 bunch of thyme

1 1/2 cups dry red wine

3 cups organic beef stock

Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until a pulp.

Take a large dutch oven and place over medium heat. Add 3 tablespoons of olive oil and add thyme to infuse the oil.

Add the vegetable pulp, season with salt and pepper and cook for 10 minutes.

This is a good time to sear the ribs. Preheat cast iron over high heat. Season the ribs with salt and pepper, drizzle a little olive oil.

Brown the ribs on all sides.

Turn off the ribs and remove from heat. Now pour beef stock into the dutch oven.

Pour in red wine and bring to a boil.

Place the ribs in the dutch oven.

Place the lid on top and reduce the heat to simmer and cook for 3 hours.

Remove 2 cups of the liquid and strain into a sauce pan over medium heat. Heat until the sauce is reduced and thickened, about 5 minutes.

Time to plate. Place the ribs on serving plate and pour the sauce from the pan over them. I topped this dish with dried thyme.

Here is a close-up:

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Herb and Mustard Sirloin

1 1/2 lbs sirloin steak

2 tablespoons spicy mustard, plus more for serving

2 tablespoons herbes de Provence

1 tablespoon butter

Kosher salt and ground pepper

Pierce both sides of the steak with a fork.

Mix the mustard and herbes de Provence in a bowl.

Rub on both both sides of the steak.

Heat a cast-iron skillet over high heat and melt butter.

Add the steak and sear on one side, 4 – 5 minutes. Turn and cook the other side for medium-rare.

Transfer the steak to a cutting board, season with salt and pepper.

Let rest for 5 minutes and time to plate.

Slice the steak and pour the leftover pan juices over the steak. Serve with spicy mustard.

Here is a close-up:

Here is a picture of my kitchen helper, Kennedy.

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Chicken Piccata

1 lb of chicken cutlets

1 tablespoon plus 1 teaspoon all-purpose flour, divided

3 garlic cloves, finely chopped

1/2 cup chicken broth

3 teaspoons olive oil

1 lemon juiced

1 teaspoon white wine vinegar

1/4 cup white wine

2 tablespoons chopped fresh parsley

1 tablespoon capers, drained

1 tablespoon butter

1/2 cup baby arugula

Kosher salt and ground black pepper

1 package of whole wheat pasta – cook per the instructions

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat until very hot.

Cook the cutlets for 5 minutes per side.

Transfer the chicken to a plate and let rest.

Return the skillet to the stove on medium heat. Add the one teaspoon of olive oil, lemon juice and garlic. Cook until fragrant, about 2 minutes.

Whisk together the broth and one teaspoon flour.

Add wine and simmer the sauce until reduced and thickened, about 5 minutes. 

Stir in the vinegar, parsley and capers.

Swirl in the butter until sauce is lightly thickened. Add the chicken back to the skillet for 5 more minutes to marry the flavors.

Time to plate.

Place the pasta on the plate and top with the chicken. Pour the sauce from the pan over the chicken. Top the dish with the arugula and I completed this dish with a few shavings of good parmesan cheese.

Here is a close-up:

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Salmon with Dijon Olive Vinaigrette

2 - 6oz salmon fillets

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 cup chopped Kalamata olives

1/4 teaspoon cayenne pepper

3 garlic cloves, chopped

1 tablespoon dijon mustard

1 tablespoon honey

Kosher salt and black pepper

Combine the olive oil, vinegar, olives, cayenne, garlic, mustard and honey in a blender.

Process until smooth and season with salt and pepper.

Place the salmon in a marinade dish (I used my quick marinade tool).

 Pour 1/2 of the dijon olive vinaigrette on top and let marinade for 15 minutes.

Preheat the grill to high. I typically use a grill basket for my fish on the grill.

Place the salmon on the grill and cook for 3 to 4 minutes per side.

Remove the fish from the grill and let rest for 5 minutes. Time to plate. Pour the remaining vinaigrette over the salmon.

Here is a close-up:

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Filet Mignon with Avocado and Chimichurri

Chimichurri

4 garlic cloves, minced

1/2 jalapeno, minced

1/2 lime, juiced

3 tablespoons red wine vinegar

1/2 cup olive oil

1/2 cup chopped fresh parsley

1/2 cup chopped fresh cilantro

1 teaspoon kosher salt

Filet Mignon and Avocado Salsa

2 filet mignon steaks (about 8oz each)

2 tablespoons olive oil

4 tomatillos, husked, rinsed, diced

2 avocados, peeled and cubed

1/2 red onion, sliced

4 grape tomatoes, halved

kosher salt and ground black pepper

To prepare the Chimichurri, combine garlic, jalapeno and lime in a small bowl.

Whisk in vinegar and olive oil.

Stir in the parsley and cilantro.

Add salt, cover, and let stand for 2 hours. Preheat grill to high and heat oven to 450.  Season steaks generously with salt and pepper.

In a heavy skillet, heat olive oil until almost smoking.

Pan sear the steaks, only on one side, for 2 minutes.

Transfer cast iron to the oven and cook for 10 minutes.

While the steaks are cooking, prepare the salsa. Toss together the tomatillo, avocado, red onion and grape tomatoes.

Pour half the chimichurri sauce into the salsa and toss to coat.

Time to plate!

Serve the steaks, crust side up with salsa and remaining chimichurri.

Here is a close-up:

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Pasta with Lobster Sauce

14 oz lobster meat or 2 cooked lobster tails

1 pound pasta

2 tablespoons olive oil

1 white onion, chopped

2 zucchini, thinly sliced

2 carrots, thinly sliced

1 teaspoon red pepper flakes

5 garlic cloves, chopped

2 – 28oz cans tomato puree

2 cups of water

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh basil

gray salt and pepper

Heat olive oil in a large pot over medium heat. Cook onion, garlic, carrots, zucchini, oregano and red-pepper flakes for about 10 minutes.

Add tomato puree and water. Bring to a boil then reduce and let cook for 2 hours.

Season with salt and pepper. Add the lobster meat and cook for 15 minutes.

Cook the pasta per the package instructions.

Time to plate.

Complete the dish with fresh shaved parmesan cheese and basil as the garnish.

Here is a close-up:

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Planked Salmon with Basil Butter

Basil Butter

1 cup packed fresh basil leaves

1/4 cup basil oil

1/2 stick unsalted butter

1/2 teaspoon gray salt

Salmon

2 salmon fillets, 6 – 8 oz each

olive oil

1 cedar plank, soaked in water for 8 – 10 hours

1/2 teaspoon gray salt and coarse black pepper

1/2 teaspoon dry mustard

Start by soaking the cedar plank in water and top with lemon so it stays soaked in water.

In a small food processor add the fresh basil leaves, basil oil, salt and pepper.

Add the butter and process until smooth. Place in the frig for 2 hours.

Pre-heat your grill on high. In a small bowl mix the salt, pepper, and dry mustard.

Place the salmon fillets on the cedar plank and coat with olive oil. Season with the spice mixture.

Place the cedar plank on the grill and cook for 10 minutes and try not to lift up the lid.

Remove the salmon from the grill and place on a serving dish.

Time to top off the salmon with the basil butter.

Here is a close-up:

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Herb Cursted Pork Chops with Charred Peppers

2 – 1 inch thick bone in pork chops

2 tablespoons olive oil

3 bell peppers in assorted colors, cored, seeded and cut lengthwise

1/2 lemon, plus 2 lemon wedges for serving

Herb Crust:

6 garlic cloves, minced

2 tablespoons lemon zest

1/4 cup coarsely chopped fresh sage

1/4 cup coarsely chopped fresh rosemary

3 oz. chopped pancetta

1 tablespoon coarse black pepper

1 tablespoon kosher salt

Preheat the oven to 350. Combine the garlic, lemon zest, sage, rosemary, and pancetta.

Brush the chops with 1 tablespoon olive oil, then season all over the herb mixture, patting it into place.

Line a roasting pan with aluminum foil and put a flat rack in the roasting pan if you don’t have one you can use the broiler pan like I used.

Heat your cast-iron over high heat. Add the chops and reduce the heat to moderate. Lightly brown the chops on both sides, about 5 minutes on each side.

Transfer them to the prepared roasting pan. Bake until the internal temperature reaches 140.

While the pork chops cook, toss the bell peppers strips in a bowl with olive oil, salt and pepper.

Place the peppers back in the cast-iron pan you used to cook the chops. Cook the peppers until they are lightly charred.

Time to plate! Pour the charred peppers on a serving dish.

Top with the pork chops and squeeze fresh lemon over the dish.

Here is a close-up:

Happy Cooking!