1/4 cup plus 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 5 large garlic cloves, very thinly sliced 1 1/2 pounds chanterelles, thickly sliced 1/2 cup chicken stock or low-sodium broth 1 tablespoon soy sauce Salt and freshly ground pepper 3 heads frisée (1 3/4 pounds), coarsely chopped 2 tablespoons fresh lemon juice 1/4 pound Dry Jack cheese or fresh pecorino cheese, shaved with a vegetable peeler (about 1 1/2 cups) 1/2 cup berries in season (optional)
1. In a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute. Add the chanterelles and cook over high heat, stirring occasionally, until the liquid is evaporated and they begin to brown, about 10 minutes. Add the stock and soy sauce, season with salt and pepper and cook until the mushrooms are almost dry, about 2 minutes. Remove from the heat.
2. Add the remaining 2 tablespoons of olive oil and the frisée to the skillet and season with salt and pepper. Toss well. Add the lemon juice and toss just until the frisée is lightly wilted, about 1 minute. Transfer the warm salad to a platter, scatter the cheese and berries on top and serve.
1 4-7 lb. beef round for london broil (the oyster cut is the best if you can find it)
Marinade 1/3 cup of olive oil 1 clove of garlic smashed 3 tablespoons ketchup 2 tablespoons soy sauce 1 tablespoons Worcestershire sauce salt and pepper to taste
1. Mix marinade ingredients together, pour into zip lock bag. Put London broil into bag and marinate in refrigerator for 2 hours.
2. Grill London broil until it is medium rare to medium (about 145 internal temp). Rest for 10 minutes. Slice thin across the grain of the meat. (This last step is especially important because if you don't the meat will be tough.)
2 shallots, peeled and diced 3 oz. Beaujolais wine juice of 1/2 fresh lemon 2 oz. heavy cream 1/4 lb. butter, very cold salt and pepper to taste 1 tablespoon vegetable oil 1 lb. scallops, fresh or thawed fresh chive or parsley garnish
1. Place shallots in a sauce pan with Beaujolais wine and lemon juice. Bring to a boil then reduce heat to simmer. When liquid in pan is reduced by half, add 2 oz. of heavy cream and bring back to a boil for 1 to 2 minutes, stirring constantly. Remove pan from heat and add butter, beating briskly by hand until smooth. Season with salt and pepper.
2. Dry scallops with paper towels. Preheat a skillet until it smokes, then add a thin coating of vegetable oil. Add the scallops and brown lightly on each side. Reduce the heat, cover and cook for 2 to 3 minutes.
3. Place scallops on a plate and pour butter sauce over the top. Garnish with fresh chive or parsley.
2 1/4 pounds skirt or flank steak, trimmed of fat 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 red onion, thinly sliced Guacamole, your favorite brand Salsa Fresca, your favorite brand 12 flour tortillas, warm
In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
May also serve with sour cream and shredded cheese.