Delmonico Steak with anchovy butter

Also a find in a book from a garage sale called "Grilling"

1 1/4 sticks of softened butter
8 anchovy filets in oil, drained and chopped coarsely
2 tablespoons chopped, fresh, flat-leaf parsley
4 rib-eye steaks, about 8 oz each
sea salt and freshly ground black pepper

Put the butter, anchovies, parsley and a little pepper in a bowl and beat well.  Transfer to a sheet of foil and roll up into a log shape. Chill until needed.

Season the steaks and grill as desired.

Transfer the steaks to a warmed serving plate and top each with 2 slices of anchovy butter.  Let rest for 5 minutes before serving.  

Grilled zucchini, feta and mint salad

This comes from a book I bought at a garage sale called "Grilling".  It turns out this is one of my new favorite recipes for zucchini!

1 tablespoon sesame seeds
6 medium zucchini
3 tablespoons extra virgin olive oil
6 oz. feta cheese
a handful of fresh mint leaves

dressing
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove (crushed)
sea salt and freshly ground black pepper

Toast the sesame seeds in a dry skillet over medium heat until golden and aromatic.  Revove from the pan and cool.

Preheat the frill.  Cut the zucchini diagonally into think slices.  Toss with the olive oil and season with salt and pepper.  Cook over heat for 2-3 minutes on each side until charred and tender.  Remove and let cool.

Combine the dressing ingredients in a lidded/screw-top jar and shake well.  Season to taste with salt and pepper.  Put the zucchini, feta and mint in a large bowl.  Add the dressing and mix until well-coated.  Sprinkle with the toasted sesame seeds and serve.

Alex's cauliflower steaks

I saw this recipe on a Bobby Flay Thanksgiving Special.  I don't really like cauliflower, but I wanted to try something that might make me like it.  A bunch of chefs liked it, so I thought, "well, why not?" I made it for Christmas at my brother's house and we all enjoyed it.

Tequila Lime Prawns

From SkinnyTaste.com

Ingredients
24 (1lb) peeled and deveined jumbo shrimp
1/4 tsp ground cumin
1/4 tsp kosher salt and fresh ground pepper
1/2 tbsp extra-v olive oil
4 garlic cloves
1/4 tsp crushed red pepper flakes
2 tablespoons lime juice
2 oz tequila
3 tbsp rough fresh chopped cilantro

Season shrimp with salt, pepper, and cumin to taste.

Heat a very large non-stick skillet on high.  Add the oil and the shrimp to the pan.  Cook undisturbed for about 2 minutes.  Turn the shrimp over.  Add garlic and red pepper flakes.  Cook until opaque throughout - about 1 minute.  Add the tequila and cook for 30-40 seconds more.  Remove from heat and squeeze lime juice over shrimp. Add the cilantro.  Toss well and serve.

Filipino Chicken Adobo

Ingredients:

6 skin-on, bone-in chicken thighs
1 teaspoon (2 g) whole black peppercorns
8 cloves garlic, smashed with the side of a knife and peeled
2 bay leaves
1/4 cup (65 mL) soy sauce
1/2 cup (125 mL) distilled white vinegar

Method:

In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours.

Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.

Remove the chicken from the oven and serve.

Serve with rice, fresh mangoes, chopped tomatoes and scallions.  

Arugula salad with parmesan cheese

I saw Tiffani Thiessen make this salad on her show Dinner at Tiffani's.

I modified it a little because she uses nuts and I don't like nuts!

2 Tbls freshly squeezed lemon juice

2 tsp Dijon mustard

Kosher salt and freshly ground black pepper

6 Tbls extra-virgin olive oil

5 ounces arugula, thick stems trimmed

1/3 cup sunflower seeds

1/3 cup golden raisins

1/3 cup Parmesan cheese shavings

Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.

Add the arugula, sunflower seeds, and raisins.  Toss gently to coat.

Transfer to a serving platter.  Top with Parmesan cheese.  

Halibut with charred tomatoes and dill

Total time 12 minutes

4 (6 oz) halibut fillets, skinned - if you have them
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbls butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes (varied colors preferred)
1 tsp olive oil
1 Tbls chopped fresh dill
Oregano leaves

1.  Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper.  Add butter to pain; swirl until butter melts.  Add fish.  Cook 1 minute.  Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.

2.  Heat a small skillet over high heat.  Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.

3.  Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets.  Divide tomatoes among dishes.  Sprinkle each dish with 1/4 teaspoon salt and dill.  Garnish with oregano, if desired.