Coffee Rubbed Rib-Eye

Ingredients:

coffee rubbed rib eyeCoffee Rub:

  • 1/4 cup ancho chili powder
  • 1/4 cup finely ground espresso
  • 2 tablespoons Spanish paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • 2 teaspoons chili de arbol powder
  • 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
  • Canola or olive oil
  • Salt and coarsely ground black pepper

Directions:

  1. Combine all spices in a bowl.
  2. Preheat oven to 425 degrees F.
  3. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

Recipe courtesy of Bobby Flay from www.foodnetwork.com.

Steamed Mussels with Tomato and Chorizo Broth

Steamed Mussels with Tomato and Chorizo BrothIngredients:

  • 2 ounces dried Spanish chorizo, casing removed, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 3 garlic cloves, crushed
  • 1 teaspoon fennel seeds, crushed
  • 1 pint cherry tomatoes, halved
  • 3/4 cup dry white wine
  • Freshly ground black pepper
  • 4 pounds mussels, scrubbed, debearded
  • 4 thick slices country-style bread, toasted
  • 2 tablespoons chopped fresh tarragon or parsley

Preparation:

Heat chorizo and 2 tablespoons oil in a large heavy pot over medium heat, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.

Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

Recipe by Chris Morocco courtesy of www.epicurious.com.

Seared Tuna with Mango Salsa

Seared Tuna with Mango SalsaIngredients:

  • 2 tablespoons good olive oil, plus extra for searing
  • 1 1/2 cups diced yellow onion (2 onions)
  • 2 teaspoons peeled, minced fresh ginger
  • 1 1/2 teaspoons minced garlic
  • 2 ripe mangos, peeled, seeded, and small diced
  • 1/3 cup freshly squeezed orange juice
  • 2 teaspoons light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
  • 2 teaspoons minced fresh mint leaves
  • 2 tuna steaks

Directions:

Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.

Serve the tuna on top of the mango salsa.

Recipe from Ina Garten courtesy of www.foodnetwork.com

Red Wine Braised Short Ribs

Red Wine Braised Short RibsIngredients:

  • 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons unsalted butter, divided
  • 1 bottle full bodied red wine, such as Cabernet
  • 4 cups low-sodium vegetable stock
  • 4 cloves garlic, peeled and smashed

Directions:

Preheat oven to 325 degrees F.

Pat ribs dry with paper towels and season with salt and pepper on all sides.

Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.

Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

Recipe from Claire Robinson courtesy of www.foodnetwork.com

Shrimp Scampi with Linguini

Shrimp Scampi with LinguiniIngredients:

  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence from www.foodnetwork.com