Mushroom and Cashew Pate

Ingredients

• 4 tablespoons whole butter, unsweetened
• 1 pound mushrooms, sliced
• 1/2 large onion, minced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chile powder, or to taste
• 1 teaspoon sea salt, or to taste
• 1 teaspoon coriander
• 1/4 teaspoon cumin
• 1 cup roasted cashews
• 2 tablespoons vegetable oil
• Chopped fresh parsley, for garnish
• Freshly ground black pepper to taste

Directions

In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.

In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.

Makes 31/2 cups

Asparagus wrapped with Prosciutto

Asparagus-i bunch
Prosciutto- 4 pieces, thin sliced
olive oil
Kosher salt
Fresh ground black pepper
Parmesan cheese

Wash and remove woody ends of asparagus
In groups of three wrap asparagus with 1 piece of prosciutto
Drizzle with olive oil
Sprinkle with salt and pepper

Bake at 350 F, for 20 min.

Sprinkle with Parmesan to serve. *Serves 4

Provence Chicken

4 boneless skinless chicken breast fillets
3 tablespoons light olive oil
2 tablespoons lemon juice
1 tablespoon Champagne vinegar
2 tablespoons herbs de Provence
1 tablespoon lemon zest
Directions
Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook.

Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside.

In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.

Can also be grilled outside.

Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done.

Sweet & Spicy London Broil

1 flank steak (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested
Directions
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Balsalmic glaze Chicken Breast

2 tablespoons vegetable oil
1 stick butter
12 (6-ounce) boneless skinless chicken breasts
1 Spanish onion, thinly sliced
4 cloves garlic, chopped
2 pints cherry tomatoes, quartered
6 tablespoons balsamic vinegar
2 cups red wine
2 teaspoons salt
Freshly ground black pepper
3 tablespoons parsley, chopped for garnish
Directions
Preheat the oven to 350 degrees F.

Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.

Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]

Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

Beef Lettuce Cups

1-2pounds flank steak
1/4 cup soy sauce
1 lime, juiced
2 tablespoons peanut oil
1 tablespoon brown sugar
3 cloves garlic, peeled and smashed
1 inch piece fresh ginger, peeled and smashed
1/2 teaspoon crushed red pepper flakes
1 head butterhead lettuce
1 large carrot, julienned
1 bunch cilantro, thick stems removed
3 scallions, thinly sliced on the bias
2-3 tablespoons sriracha hot sauce,, optional
Directions

Combine soy sauce, lime juice, peanut oil, brown sugar, garlic, ginger and red pepper flakes in a mixing bowl and whisk to combine. Pour into a large ziplock bag, add flank steak and let marinate at room temperature for 30 minutes.

Heat a cast iron grill pan over high heat and drizzle with a little canola oil. Remove flank steak from marinade and remove any excess marinade with paper towel. Cook steak for 5-7 minutes on each side for medium rare. Transfer the steak to a cutting board and let rest for 10 minutes. Slice thinly against the grain.

Serve this dish family-style. Compose a platter with a stack of lettuce leaves; a pile of julienned carrot and julienned radish; cilantro leaves and scallions; and serve with a stack of sliced flank steak. Serve hot sauce on the side.

Blue cheese Souffle

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar
Directions
Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Serves 2-3
Serve with a nice baby salad mix, with a light vinegrette.