Grilled Steak with Potatoes, Radicchio & Caper-Anchovy Sauce

12 medium sized red-skinned potatoes
2 tablespoons plus 1/2 cup extra-virgin olive oil
10 fresh sage leaves, 6 left whole, 4 chopped
1/4 cup drained capers
2 chopped anchovy fillets
1 1.5 lb. sirloin steak (about 2 inches thick)
Additional olive oil
1 small head radicchio, thinly sliced

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain. Cut in half.

• Preheat oven to 200 degrees. Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and 6 whole sage leaves; saute until potatoes are golden, about 12 minutes. Using slotted spoon, transfer potatoes to baking sheet. Season with salt and pepper. Keep warm in oven. Add 1/2 cup olive oil to same skillet; heat over low heat. Add capers and anchovies and stir until warm.

• Meanwhile prepare grill (medium-high heat) or preheat broiler. Brush streak lightly with olive oil. Sprinkle with salt and pepper. Grill or broil steak to desired doneness; about 6 minutes per side for medium-rare.

• Mound radicchio in center of each of 4 plates. Slice steak and arrange atop radicchio. Spoon potatoes alongside; sprinkle with 4 chopped sage leaves. Spoon caper-anchovy sauce over steaks.

Black Pepper Blini with Smoked Salmon & Dill Cream

6 tablespoons creme fraiche or sour cream
3 tablespoons chopped fresh dill
1 tablespoon Sherry wine vinegar
1 cup whole milk
1 large egg
1 tablespoon sugar
1 cup all purpose flour
2 tablespoons unsalted, melted butter
8 ounces smoked salmon
Pinch of salt
Additional melted butter
Coarsely ground black pepper

•Mix creme fraiche, dill and vinegar in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill.)

•Blend milk, egg, sugar and salt in blender. Add flour and 2 tablespoons melted butter and blend until very smooth. Cover and chill at least 1 hour and up to 4 hours.

•Preheat oven to 200 degrees. Heat large skillet over medium heat. Brush with additional butter. Working in batches, spoon butter into skillet. Make sure blini do not touch. Sprinkle each with pepper. Cook until bubbles begin to form on surface. Flip blini. Cook until bottoms are cooked through, about 30 seconds longer. Transfer to baking sheet. Keep warm in oven. Divide blini among plates. Arrange salmon and sauce alongside and serve.

Double-Cut Veal Chop with Aromatic Pan Sauce

2 double-rib veal chops (each about 2.5 inches thick)
5 tablespoons butter
1 cup chopped onion
.5 cup chopped carrot
1 small bay leaf, halved
1 minced garlic clove
1.5 teaspoons minced fresh thyme
.5 cup chicken stock or canned low-salt chicken broth

• Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme and garlic to pot.

• Reduce heat to medium-high; saute until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer for 10 minutes. Turn chops over. Cover and cook, to desired doneness. When done, place veal on plate; tent with foil.

• Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowlto make puree; return puree to pot. Bring ot boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes. Season with salt and pepper to taste.

• Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.

Lobster Macaroni & Cheese

1 2 lb lobster
2 tablespoons olive oil, divided
12 large shrimp, peeled, deveined, shells reserved
1 cup chopped onion
3/4 cup chopped peeled carrots
3/4 cup chopped celery
2 garlic cloves, peeled, flattened
1 bay leaf
1 tablespoon tomato paste
1/4 cup Cognac or brandy
3 cups water

4 tablespoons butter, divided
2 tablespoons all purpose flour
1 cup whipping cream
1 1/2 cups grated Fontina cheese (about 6 ozs)

8 ozs shell pasta
6 ozs fresh crabmeat
2 tablespoons chopped fresh chives

• Plunge lobster headfirst into pot of boiling water, boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2 inch pieces. Cut body and shells into 2 inch pieces. Chill meat; reserve shells

• Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and saute for 4 minutes. Add onion and next 4 ingredients; saute 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer for 30 minutes.

• Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; saute until just opaque in center; about 3 minutes. Cool slightly. Coarsely chop shrimp.

• Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir uuntil smooth. Season with salt and pepper. Remove from heat.

• Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain. Stir lobster, shrimp, pasta, crab and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

Shrimp and Mango Wraps

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons salt
1/4 tablespoon black pepper
1 tablespoon fresh lemon juice
1.5 lb large shrimp, peeled and deveined
1 large firm mango, peeled and cut into medium cubes
4 10-inch tortillas
1 bunch watercress, tough stems discarded

• Pulse sour cream, mayo, basil, chives, salt and pepper to taste in a blender until herbs are finely chopped and mixture is pale green.

• Bring 2 quarts water, lemon juice, and 2 teaspoons salt to a boil, then poach shrimp, uncovered, at a low simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing, along with mango and stir to combine.

• Toast tortillas one at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, about 30 - 45 seconds. Transfer to a kitchen towel as toasted and loosely wrap to keep warm and to prevent drying out.

• Divide watercress among tortillas, placing it across the middle. Evenly top each tortilla with shrim salad. Tuck in ends of tortillas and roll tightly. Cut in half diagonally and serve.

This dish is perfect with a crisp white such as a Sancerre.

Flattened Cornish Game Hens with Garlic-Citrus Marinade

1/4 cup olive oil
1 teaspoons chopped fresh thyme plus additional springs for garnish
3 finely chopped garlic cloves
2 teaspoons grated lemon peel
2 teaspoons grated lime peel
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 Cornish game hens (1.25 – 1.5 lbs each), halved lengthwise

• Preheat oven to 375F.

• Combine olive oil, 4 teaspoons chopped thyme, garlic, lemon peel, lime peel, honey, salt & pepper in baking dish. Stir marinade to blend well.

• Place hen halves on work surface and cover with plastic wrap. Pound gently with mallet to flatten slightly.

• Place hen halves in marinade dish. Using fingers, rub both sides with marinade. Let marinate for 20 minutes at room temperature.

• Place hen halves in oven on non-stick oven tray Bake for 12 – 15 minutes per side, brushing with marinade every 3 – 4 minutes. Finish in broiler to char the skin. Keep an eye on it so as not to burn. .

• Arrange hen halves on plates. Garnish with lemon wedges, lime wedges, and fresh thyme sprigs.

• Serve with stir-fried summer squash, red peppers, and couscous salad.

Lamb Tagine with Prunes, Apricots, and Vegetables

2 lb (1-inch-thick) lamb shoulder chops
1 tablespoon vegetable oil
1 chopped large onion
1.5 cups water
1 pinch crumbled saffron threads
3/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens
1.5 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey
freshly grated nutmeg

• Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.

• Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.

• Add remaining 1/2 tablespoon oil to tagine (or casserole dish) and cook onion, stirring, until softened. Return meat and bones to tagine.

• Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1.25 hours.

• Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.

• Add carrots and sweet potato to pot, then simmer, covered stirring occasionally, until vegetables and fruits are tender, about 5 minutes.

• Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally.

• Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.