Butter-Basted Rib Eye Steaks

INGREDIENTS:

• Two 1 1/4-pound, bone-in rib eye steaks
• Kosher salt
• Freshly ground pepper
• 2 tablespoons canola oil
• 4 tablespoons unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 1 rosemary sprig

INSTRUCTIONS:

1. Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
2. In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.

SUGGESTED PAIRING:

Pair boldly tannic Cabernet Sauvignon with these indulgent rib eyes.

Salmon Patties

Ingredients:

• 1 (14.75 ounce) can salmon, undrained and flaked
• 1 slice of bread, shredded
• 3 Tbsp chopped green onion, including the green parts
• 1 medium garlic clove, minced
• 1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
• 3 Tbsp minced green bell pepper
• 1 Tbsp flour
• 1 egg
• 1/2 teaspoon sweet paprika
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• Several turns of freshly ground black pepper
• 3 Tbsp olive oil

METHOD:

1. In a large bowl, gently mix together the salmon, bread, green onion,garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, saltand pepper. Form into 8 patties; each about 1/2 inch thick.

2.  Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

Slow-Cooked Short Ribs

Ingredients:

3 lb	Bone-in Beef Short Ribs, browned
½ tsp	Salt
½ tsp	Pepper
1 Tbsp	Canola Oil
½ cup	Mushrooms, washed
6	Garlic Cloves, minced
1 Tbsp	Tomato Paste
2 cup	Dry Red Wine
1 cup	Beef Broth
	Rosemary
	Spinach or Leaf of Choice

Directions:

Season the ribs with salt and pepper. Place the ribs in a lightly greased crock pot. Set aside. In a small skillet, combine the beef broth, garlic, and tomato paste. Stir in the wine and bring to a boil. Cook for 8 minutes or until half of the liquid is evaporated. Pour the garlic mixture over the ribs. Arrange the mushrooms, spinach, and rosemary around the ribs. Cook covered on low heat for 6 hours or until tender.

Slow-Cooked Pork Chops

Ingredients:

¼ cup Olive Oil

1 cup Chicken Broth

2 Garlic Cloves, minced

1 Tbsp Paprika

1 Tbsp Onion Powder

4 Thick Cut Boneless Pork Chops

½ Tbsp Italian Seasoning

1 tsp Dried Basil

1 tsp Dried Oregano

1 pkg Frozen Mixed Vegetables, thawed

¼ cup Mushrooms, thinly sliced

½ cup Potatoes, peeled and chopped into chunks

½ cup Sweet Tomatoes

Salt and Pepper To Taste

Directions:

1.In a large bowl, beat the olive oil, chicken broth, garlic, paprika, onion powder, Italian seasoning, oregano, and basil. Set aside. Cut small slits into each of the pork chops. 

2.Place the chops in a lightly greased crock pot. Pour the chicken broth over the pork chops. Cook covered for 4 hours over low heat. Discard the broth. 

3.Then add the mixed vegetables, potatoes, mushrooms, lettuce, and tomatoes to the crock pot. Season with salt and pepper to taste. 

4.Cook covered over low heat for an additional 2 to 3 hours or until tender.

Slow-Cooked Chicken & Vegetables

Ingredients:

1	Whole Roasting Chicken
1 tsp	Onion Powder
1 tsp	Garlic Powder
1 tsp	Smoked Paprika
½ tsp	Cayenne Pepper
½ tsp	Salt
1 Tbsp	Lemon
½ cup	Carrots, chopped
½ cup	Sweet Tomatoes
2 slices	Lemon
1 pkg	Frozen Potato Wedges, thawed
	Rosemary

Directions:

In a small bowl, combine the onion powder, garlic powder, paprika, pepper, and salt. Then rub the ingredients over the inside and outside of the chicken. Pour the lemon over the chicken. Place it in a lightly greased crock pot. Arrange the carrots, tomatoes, rosemary, and potato wedges around the chicken. Squeeze the fresh lemon over the ingredients. Cook covered over low heat for 6 to 8 hours or until tender.

Lamb Shanks Braised with Tomato

Ingredients:

4 (12-ounce) lamb shanks, trimmed

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

4 garlic cloves, minced

3/4 cup dry red wine 

2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano

1/4 cup chopped fresh parsley

Preparation:

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.

Scalloped Potatoes with Caramelized Onions and Gruyere

Ingredients:

• 2 Tbsp olive oil
• 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
• 6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
• 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon white pepper (or black pepper if that is what you have)
• 1 teaspoon of butter to butter the gratin or casserole dish
• 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
• 1 teaspoon finely minced fresh rosemary

Method:

1 Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.

2 Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

3 Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions.

Pour stock over the potatoes. Sprinkle with remaining cheese.

4 Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

Sprinkle with minced rosemary to serve.