Ingredients:

• 3 tablespoons olive oil, plus extra for greasing grill pan
• 4 large portobello mushrooms (about 5 inches in diameter), stemmed
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
• 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
• 1/4 cup chopped fresh basil leaves

Directions:

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Recipe courtesy of Giada De Laurentiis from www.foodnetwork.com

Ingredients:

• 2 pounds mussels, scrubbed
• 3/4 cup dry sherry
• 3/4 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1 Thai or other small red chile, minced
• Two 14-ounce cans cannellini beans, drained and rinsed
• Salt
• 3 tablespoons chopped parsley
• Crusty bread, for serving

Directions:

1. In a deep skillet, combine the mussels, sherry and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes. Remove the mussels from their shells. Strain the broth; reserve 1 cup.
2. Wipe out the skillet and heat the olive oil in it. Add the garlic and chile and cook over moderate heat for 1 minute. Stir in the beans. Add the broth, season with salt and bring to a boil. Add the mussels and the parsley and heat through. Serve the stew with crusty bread.

Recipe contributed by Alex Raij courtesy of www.foodandwine.com.

Ingredients:

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

 

Directions:

1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
2. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Recipe courtesy of Paula Deen from www.foodnetwork.com

Ingredients:

Coffee 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.

Ingredients:

• 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.

Ingredients:

• 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

Ingredients:

• 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