· 1 ½-inch piece ginger, peeled, finely chopped
· ¼ cup soy sauce
· 3 tablespoons raw sugar or light brown sugar
· 2 tablespoons fresh lime juice
· 1 tablespoon fish sauce
· ½ teaspoon freshly ground black pepper
· ½ teaspoon garlic powder
· ¼ cup olive oil
· 1 tablespoon toasted sesame oil
· ¾ pound filet mignon steaks, 1 inch thick
· Kosher salt
· ¼ cup fresh lime juice
· ¼ cup sweet chili paste
· ¼ cup peanut oil or vegetable oil
· 2 tablespoons brown sugar
· 1 tablespoon honey
· 1 garlic clove, finely chopped
· Kosher salt (optional)
Salad and Assembly
· 2 ounces dried ramen or lo mein noodles
· Kosher salt
· ½ teaspoon toasted sesame oil
· 1 large pine apple, peeled, cut into 1-inch pieces
· ½ bunch arugula, stems removed, leaves torn
· 2 medium carrots, finely shredded on a mandoline or a box grater
· 2 scallions, chopped
· 2 cups finely shredded savoy cabbage
· 1 cup cherry tomatoes, halved
· 1 avocado, cut into 1-inch pieces
· ½ cup chopped cilantro
· ½ cup torn basil leaves
· ¼ cup torn mint leaves
· ¼ cup crumbled toasted unsweetened coconut flakes
· ¼ cup finely chopped salted, roasted peanuts, plus more for serving
· Lime wedges (for serving)
· Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
· Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8-10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.
· Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.
· Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
· Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Salad and Assembly
· Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
· Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
Prime Rib Dip
· 7 cloves garlic, minced
· 1/4 cup olive oil
· 1/3 cup prepared horseradish
· 2 sprigs fresh rosemary
· Salt and pepper, to taste
Do ahead: Destem the rosemary and mix with garlic, olive oil, and horseradish. If desired, process in a food processor to make smoother. Lay out two large sheets of plastic wrap in a cross. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Wrap tightly and refrigerate at least 3 hours or up to 24 hours.
Before baking, let the roast come to room temperature.
Preheat oven to 450 F. Bake for 15 minutes, then reduce the temperature to 325 F and continue roasting until internal temperature reaches 125 F for rare (about 1 1/4 hour) or 135 F for medium rare. (You don't want to over cook this cut, it'll get tough).
Optional but highly recommended: Make a gravy out of the drippings. Remove the roast from the pan and let rest before cutting it. In the meantime, pour the drippings into a medium saucepan.
Use some red wine or beef stock to deglaze the pan and get the crispy bits. Add those bits to the saucepan with the drippings. Sprinkle in about 2 tbs flour, whisking thoroughly to remove lumps. Add a cup or two of beef stock, then bring to a boil and let reduce for 1 to 2 minutes. Strain into a gravy dish.
makes 1/2 cup
2 cups basil leaves, roughly torn
2 tblsp store-bought horseradish cream
2 tblsp pinenuts, toasted
2 tblsp parmesan, finely grated
sea salt and cracked black pepper
1/4 cup olive oil
1. Place the basil, horseradish cream, pinenuts, cheese, salt, pepper and oil in the bowl of a food processor and process until smooth.
Take a half of yellow sweet onion and caramelize in a saute pan. Once meat is cooked and cooled. Slice thin and warm up about 6oz of meat with caramelize onions. Once warm add provolone cheese and melt into meat. Toast baguette and spread pesto horse radish on bread. Once cheese is melted into the meat put bread and serve.
· 3/4 lb. - 1 lb. spaghetti (see recipe notes)
· 2 Tbsp. extra virgin olive oil
· 8 oz. baby portobello mushrooms, sliced
· 2 cloves garlic, minced
· 4 large green onions, chopped
· salt and pepper to taste
· 2 Tbsp. flour
· 1.5 cups milk
· 2/3 cup shredded parmesan cheese
· 1/4 cup fresh parsley, chopped, plus extra for garnish
1. Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.
2. In a large saucepan, heat olive oil over medium heat.
3. Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.
4. Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.
5. Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.
6. Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that's okay. Add the remainder of the milk and stir to incorporate all ingredients.
7. Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.
8. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese - pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley.
9. Garnish with extra parsley and serve immediately.