Chop Salad

For Dressing:
1/4 C Fresh Lime Juice
2 Tbsp Honey
1 Tbsp Sherry Vinegar or Red Wine Vinegar
1 tsp Garlic, minced
1/4 C Olive Oil

Whisk together Juice, honey, vinegar, and garlic.  Add oil in a slow stream.  Whisk until emulsified.  Season with salt and pepper.

2 C Jicama, peeled and chopped
2 Mangos, pitted, peeled, and coarsely chopped
1/2 lb Napa Cabbage, sliced crosswise (about 3 cups)
1 1/2 lbs Romaine, torn into bite size pieces

Toss together ingredients above with the dressing.  Great with streak recipes by Chef Scot Rice or for any other BBQ meal.

Watermelon Salad

2 lbs Watermelon (preferably seedless)
1 Lime
1 Tbsp Fresh Cilantro Leaves, chopped
1 1/2 Tbsp Light Rum or 1 Tbsp Molasses
Pinch each of Cayenne and Salt

Remove any seeds in watermelon (hopefully not in the rind either) and cut fruit into 1/2 in pieces.  Into a bowl finely grate zest from lime and squeeze the juice from the lime.  Stir in Cilantro and rum/molasses.  Add Watermelon and toss to combine.  Season to taste with the cayenne and salt.  Chill watermelon salad until ready to eat.
Get to go with the steaks by Chef Scot Rice.

Steak Au Poivre with Dijon Cream Sauce

2 6 oz Rib-Eye or New York Strip (3/4 in-thick)
3 Tbsp Dijon Mustard
4 tsp Black Peppercorn, coarsely ground
2 Tbsp Olive Oil
1/2 C Shallot, minced
1 Garlic Clove, Minced
1 C Beef Broth
1/4 C whipping cream
1/4 C Brandy or Apple Juice
1 tsp Thyme Leaves

Sprinkle steaks with salt.  Spread 2 Tbsp of the mustard on each side of the steaks.  Press 1 tsp black peppercorns into each side of each steak.  Heat oil in a large heavy skillet over medium-high heat.  Add steaks and cook to desired doneness, about 5 minutes per side for medium rare.  Transfer steaks to plate; tent with foil.
Add shallots and garlic to skillet; saute 15 seconds.  Stir in broth, cream, and thyme.  Then add the brandy/apple juice and the remaining 1 Tbsp of mustard.  Boil until thickened, 2 minutes.  Spoon over steaks and serve.

Bleu Cheese-Crusted Steaks

4 Tbsp Butter, chilled
3 cloves Garlic, chopped
1/4 C Onion, chopped
1 Tbsp Fresh Thyme, chopped
3/4 C Beef Broth
1/4 C Dry Red Wine Vinegar
1/2 C Red Wine (can use grape juice)
1/2 C or 2 oz Bleu Cheese, coarsely crumbled
1/4 C Panko Bread Crumbs
1 Tbsp Fresh Parsley, chopped
4 - 1 1/2 in-thick Filet Mignon

Marinade steaks in a mixture of thyme, rosemary, and olive oil overnight and through the day until ready to prepare meal. 
Melt 1 Tbsp of butter in heavy skillet over medium-high heat.  Add garlic, shallot, and thyme.  Saute until shallot is tender, about 5 minutes.  Add broth, vinegar and wine/grape juice.  Boil until sauce is reduced to 1/2 cup, about 12 minutes.  Set sauce aside.
Blend cheese, panko, and parsley in small bowl to blend evenly. (Can add butter to thicken mixture)
Preheat broiler. (Sorry Les went to this class so all I know is what the recipe says)  Melt 2 Tbsp butter in a large heavy skillet over.  Sprinkle steaks with salt and pepper.  Add steaks to skillet and cook to desired doneness (6 minutes per side = medium rare).  Transfer steaks to rimmed baking sheet; reserve skillet.  Press cheese mixture onto top of steaks.  Broil until cheese browns (about 2 minutes).  Transfer steaks to plates.
Pour sauce into reserved skillet.  Bring to boil, scraping up browned bits.  Boil 2 minutes.  Whisk in remaining 1 Tbsp of butter.  Season with salt and pepper.  Spoon sauce around steaks and serve.

Flank Steak with Shallots

1 Tbsp Vegetable Oil
1 12 oz Flank Steak
Salt and Pepper
2 Tbsp Unsalted Butter
2 Med Shallots, thinly sliced
2 Tbsp red wine vinegar
1/2 C alcohol free red wine
2 Tbsp Italian Parsley, finely chopped

Heat a large heavy-bottomed saute pan or skillet over high heat, then add the oil.  When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed until they are done the way you like them - 6 minutes = medium rare (Remember the steaks will continue to cook while resting); cook steaks one minute longer for medium and 2-3 minutes longer for well done.  Transfer the steaks to a heated serving dish and set them aside in a warm place (cover with tin foil) while you make the shallots.
Place the pan you cooked the steaks in over medium heat and add 1 Tbsp of the butter and the shallots.  Season with salt and pepper and cook, stirring, for 3-5 minutes, until the softened but not colored.  Add the vinegar and cook until it evaporates, then add wine.  Bring wine to a boil and allow it to cook down until it is reduced by half.  Pull the pan from the heat ans swirl in the remaining 1 Tbsp butter, then stir in the chopped parsley.
To serve: Cut the steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate.  Drizzle the warm shallot sauce over the meat and serve immediately.

Shrimp and Leek Ravioli in Lemon Beurre Blanc Sauce

1 lb Small Uncooked Shrimp, peeled, deveined, chopped
3 Tbsp Olive Oil
2 Lg Garlic Cloves, minced
2 1/2 C Leeks, thinly sliced (white and green parts of 2 large ones)
1/4 C Chicken Stock plus additional 1/2 C set aside
Fresh Pasta Sheets (see recipe on Fresh Pasta Dough)
1/4 C Shallots, minced
3 Tbsp Fresh Lemon Juice
3/4 C Whipping Cream
1/4 C (1/2 stick) Unsalted Butter, cut into 1/2 inch cubes
1 1/2 tsp Grated Lemon Peel

Heat 3 Tbsp oil in heavy large skillet over medium hight heat.  Add shrimp and saute until opaque, abt 2 minutes.  Using slotted spoon, transfer to medium bowl.  Add garlic and saute until soft, abt 1 minute.  Stir in leeks.  Cover and cook until leeks are soft, abt 3 minutes.  Uncover; add 1/4 C chicken stock, and cook until reduced.  Add shrimp back to pan stirring to coat.  Remove from heat and allow to cool.
To make ravioli place pasta sheets on work surface.  Using pastry brush, brush sheets with beaten egg.  Place 1/2 Tbsp filling in center of each.  Fold each wrapper diagonally over filling, forming half circles (or triangles if using square sheets).  Seal edges.  Transfer to parchment-lined baking sheet.  Let stand at room temperature while you prepare the sauce.
Mix 1/4 c chicken stock, shallots, and lemon juice in small saucepan.  Boil over medium-high heat until mixture is reduced to 1/3 cup.  Add cream; boil gently until thickened, abt 5 minutes.  Remove from heat.  Add butter a few pieces at a time and whisk just until melted.  Stir in lemon peel.  Season sauce with salt and pepper.
Working in batches, cook ravioli in pot of boiling salted water until tender, abt 3 minutes.  Drain well.  Add ravioli to pot with sauce; toss to coat.  Transfer to plates.  Serve immediately.

Sweet Potato Ravioli with Sage Hazelnut Butter Sauce

2 lbs red-skinned sweet potatoes
2 Tbsp golden brown sugar
2 Tbsp (1/4 stick) butter, room temperature
Fresh pasta sheets (see recipe for fresh Pasta Dough)
1 stick (1/2 C) unsalted butter
1/3 C hazelnuts, lightly toasted and skinned, coarsely chopped
1/2 bunch fresh sage, chopped

Preheat oven to 400 and oil a rimmed baking sheet.  Cut sweet potatoes in half length wise; place cut side down on baking sheet.  Roast until tender, abt 35 minutes; cool.  Scoop potato pulp into medium bowl. Spoon 1 1/3 C pulp into medium  bowl.  (Reserve any remaining pulp for another purpose.)   Add sugar and butter; mash well.  Season filling with salt and pepper.
Line large baking sheet with parchment paper.  Place pasta sheet on work surface.  Using pastry brush, brush sheets with beaten egg.  Place 1/2 Tbsp sweet-potato filling in center of each sheet.  Fold each wrapper diagonally over filling, forming a triangle.  Seal edges.  Transfer to parchment-lined baking sheet.  Let stand at room temperature while preparing sauce. 
In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, abt 3 minutes, add sage and immediately remove from heat (nuts will continue continue to cook).  Season hazelnut butter with salt and pepper and keep warm and covered.
Working in batches, cook ravioli in pot of boiling salted water until tender, abt 3 minutes.  Drain well.  Add ravioli to pot with sauce; toss to coat.  Transfer to plates. Serve immediately.