Step one: Take the steak out of the fridge one hour before cooking. Place the steak on a paper towel during this time
Step two: Heat a large pot with water – enough water to cook the crab legs. Heat a medium pan with olive oil on medium-high heat. Heavily season the steak with salt and pepper
Step three: Once the pan is hot enough that you see heat rising from the pan, add the steak. Do not move the steak for three minutes. Once the pot of water is boiling, add the crab legs
Step four: Add butter to the pan. Let it melt for a few seconds. Flip the steak. Tilt the pan to one side and use a spoon to baste the steak with butter. Allow this side of the steak to cook for three minutes
Step five: Using a thermometer, check the steak’s temp. Remove the steak if the temperature is 125 (medium center)
Step six: Remove crab legs from the water, and pat the outside dry with a paper towel. Serve the steak and crab legs immediately, with lemon slices and melted butter.
5 lbs bone-in short ribs, at least 1 1/2 inches thick
Salt and freshly ground pepper
2 large heads of garlic, cut in half crosswise
1 medium onion, yellow or white, chopped
4 ribs of celery, chopped
2 medium carrots, chopped
3 tablespoons tomato paste
2 cups dry red wine, about half a bottle
2 cups beef stock or bone broth
4 sprigs of thyme
1 cup of chopped parsley
1/2 cup finely chopped chives
1 tablespoon grated lemon zest
Instructions:
Step one: Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs
Step two: Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes
Step three: Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven
Step four: Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours
Step five: Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside
Notes: Serve with mashed potatoes or steamed vegetables. If there are leftovers, shed up the meat and serve as a sandwich.
2 cups fresh basil leaves, packed tight. If you don’t have this much basil, supplement spinach leaves
1/2 cup freshly grated Romano or Parmesan cheese
1/2 cup extra virgin olive oil
3 cloves garlic
1/3 cup pine nuts
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
OPTIONAL INGREDIENTS
1/4 to 1/2 jalapeno
Bunch of cilantro
Squeeze of lemon or lime
Water to thin out the consistency
Instructions:
Step one: Blend all ingredients together in a blender or food processor. Add more water to the mixture if it is too thick. If it is too thin, add more cheese or vegetables
Notes: This sauce is great on cabbage salad, as a dip for vegetables, or a topping for caprese chicken.
Step 1: Heat a large pot to medium-high heat. Once the pot it warmed up, add 2 tablespoons of olive oil
Step 2: Cut chicken into 1-inch cubes (bite-size pieces). Season with salt
Step 3: Working in batches, add chicken to the pot without overcrowding the pot. Each piece of chicken should touch the bottom of the pot to create a crust. You may need to work in batches. Once a crust has developed, flip the chicken. You will not be cooking the chicken fully on this step. Once both sides have been flipped, remove the chicken to a separate plate for later
Step 4: Reduce the heat of the pot to medium. Add onion, garlic, and ginger. Cook these ingredients until soft and fragrant, and translucent, about 7 minutes
Step 5: Add curry powder, cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir frequently
Step 6: Add tomatoes and yogurt, mix together and allow to heat up for a few minutes. Add 2 tablespoons cilantro and salt, and stir together
Step 7: Add the chicken and all its juices from the plate into the pot. Pour in 1/2 cup of water. Stir everything together. Turn the heat up to medium-high and put a lid on. Cook for about 20 minutes until the chicken is completely cooked
Step 8: Add a squeeze of lemon juice and sriracha to taste.
Notes: This dish is best served with naan and rice.
