Steaks with Red Wine Sauce

2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

Tilapia with Citrus Bagna Cauda

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

Kentucky Hot Brown Sandwich

Ingredients:
8 slices bacon -- cooked
6 slices bread (toast points) -- toasted and slice diagonally
1 tomato -- sliced
1 pound sliced turkey breast

Cheese Sauce
2 cups milk
2 tablespoons Parmesan cheese
2 tablespoons white wine
8 slices cheddar or gruyere cheese
1 teaspoon garlic
1 tablespoon onion powder
1/4 teaspoon white pepper
rux as needed
parsley to taste

Instructions:
Cheese Sauce
In a two quart pot mix together milk, white wine, garlic, onion powder, and white pepper.
Bring mixture to a boil.
Gradually stir in rux until white sauce reaches desired thickness.
Remove the pot from the heat then gradually stir in the American cheese,
Parmesan cheese, and 3/4 of the cheddar cheese until sauce is smooth.

Hot Brown
On a oven proof plate lay out 3 toast points. Layer sliced turkey on top of the toast.
Ladle cheese sauce on top of toast and turkey.
Place the hot brown into the oven. Remove the hot brown once the cheese sauce starts to bubble
or once the sauce turns lightly brown.
On top of the hot brown add 2 slices of bacon crosswise then a layer of tomatoes.
Sprinkle one tablespoon of the left over cheddar cheese on top of the hot brown. Then place the hot brown back into the oven
to melt the cheddar cheese.
Carefully remove the hot brown from the oven and serve.

For the Filling

• 454g Lean Steak Mince
• 2 cloves of Garlic, finely chopped
• 2 large Onions, grated
• 3 large Carrots, grated
• 1 tablespoon Concentrated Tomato Purée
• 1 tablespoon Tomato Ketchup
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Oregano
• 1 Beef Stock Cube
• 1 bottle of Guinness or ale
  
• 1 cup Peas
• Salt and Fresh Ground Pepper

For the Mash

• 1.5kg Potatoes
• 100g Parmesan Cheese
• 25g Butter
• 2 Egg Yolks
• Black Pepper

Take a heavy bottom pan and brown off the Mince at a medium heat. There should be enough fat and liquid still in the mince to let this cook easily without additional oil, etc. Once there is a little liquid in the pan from the Mince, add the Garlic and continue to cook and stir until the mince is lightly browned all over. Then add the Onion and Carrot and continue cook for a further 5 minutes, stirring occasionally. Next add the Tomato Purée, Ketchup, Worcestershire Sauce, Dijon Mustard, Thyme and Oregano and crumble in the Stock Cube. Stir well and cooking for a further few minutes before adding the Bottle of Guinness. The Guinness should help you de-glaze the pan of any burnt pieces of Mince from the bottom. Stir in the peas, then, cover the pan and leave to simmer until nearly all the liquid has disappeared.

While the filling is simmering, peel, boil and drain the potatoes. Mash the potato with the Butter and most of the Parmesan, reserving some to be sprinkled over the top of the Shepherd's Pie before the final cooking in the oven.

Once the filling is nice and thick, with the Onions and Carrot almost completely disintegrated into the Mince, and nearly all the liquid disappeared, put it into the bottom of roasting dish, then leave to cool for about 20 minutes, so that the filling has solidified slightly. Then cover with the Mash Potato, stripe with a fork and put the final layer of Parmesan and Fresh Ground Black Pepper over the top. Put in a preheated 200 degree Celsius oven for about 25 minutes until the top is golden, then serve.

Carrot and Coriander Soup

Ingredients

• 1 tablespoon Olive Oil
• 1 large Onion (chopped)
• 1 rib of Celery (finely chopped)
• 6 cloves of Garlic (chopped fine)
• 5 medium Carrots (chopped)
• 3 small Potatoes (cubed)
• Half a cup of Fresh Coriander Stalks (finely chopped)
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• Half teaspoon of Cayenne Pepper
• Half teaspoon of Black Pepper
• 1 litre Swiss Marigold Vegetable Stock
• 2 Bay Leaves
• 1 cup Fresh Coriander Leaves (chopped)
• Half cup of Semi-Skimmed Milk (optional)

Heat the Oil in a heavy based pan, then fry the Onion, Celery and Garlic on a medium heat for about 5 minutes, until the Onion is translucent. Next add the Carrot, Fresh Coriander Stalks and Potato and continue to cook for another 5 minutes. Add the dried Spices and stir into the vegetables so that they're all nicely coated, then add the Stock and Bay Leaves, bring to the boil, then simmer for about 30 minutes, until the vegetables are tender.

Let it cool down a bit, then blend until you have a nice smooth soup. Add the remaining Fresh Coriander Leaves and gently reheat the soup (without boiling).