Chile salt-crusted rib-eye steaks with lemon

Chile salt-crusted rib-eye steaks with lemon
Serves 4

• 2 1-1/4 lb. rib-eye steaks, bone in (about 1 1/2 inches thick)
• Olive oil
• 1 tbsp. course sea salt
• 1 tbsp. black peppercorns
• 1 tbsp. chile flakes
• 1 tbsp. finely chopped fresh rosemary
• 2 lemons, halved

Bring the steaks to room temperature. Preheat a grill to high.

In a mortar and pestle, pound together the salt, pepper, chile flakes and rosemary (alternately, pulse several times in a spice grinder). Rub both sides of each steak with a little olive oil and coat with the spice mixture, rubbing it into meat.

Lower grill temperature to medium-high. Grill the steaks for 5 minutes on each side. Remove from grill and tent with foil. Let steak rest about 15 minutes. Place the meat back onto the grill to cook until done to your liking. Rest for a few minutes before slicing.

Sprinkle with lemon juice and a drizzle of olive oil before slicing and serve.

Baked Pasta primavera

Baked Pasta Primavera

2 Tbs. olive oil, plus more for greasing

1/2 yellow onion, chopped

3 cloves garlic, minced and divided

Asparagus - about a lb?    Can use any vegetables in season - Broccoli, pea pods, red peppers, etc.

2 small zucchini, cut into 3/4-inch  pieces

1 large carrot, cut into 3/4-inch thinly cut 

Salt and freshly ground pepper

1 cup (6 oz) small cherry tomatoes

3/4 lb.  gemelli pasta, cooked according to the package directions (used bow ties) 

1 1/2 Tbs. butter plus more for bread crumbs

1 tsp. grated lemon zest

1 1/2 Tbs. all-purpose flour

1 1/2 cup  milk

1 cup (4 oz./125 g.) grated Parmesan cheese

3 oz cream cheese

1 cup shredded mozzarella cheese

1 cup bread crumbs toasted/browned in butter 

 Preheat the oven to 400°F. Butter or oil a 9-by-13-inch baking dish.

Bring water to boil while making the sauce. 

In a small saucepan, melt the butter over medium heat. Add 1/3 of the garlic and the lemon zest and saute just until the garlic softens, about 2 minutes, being careful not to burn the garlic. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the milk and bring to a simmer. Reduce the heat to low and cook, stirring frequently, until thickened, 4-5 minutes. Add the Parmesan and the cream cheese and whisk until the cheeses melt. Season with salt and pepper. Set aside.

Cook pasta while sautéing the vegetables.  

In a large frying pan, heat the 2 tablespoons oil over medium-high heat. Add the onion and saute until translucent, about 4 minutes. Add the carrots, cook another minute add asparagus, zucchini, and 2/3 of the garlic.  Seasonwith salt and pepper. Saute until the vegetables are crisp and not too soft about 3 minutes. Add the tomatoes and cook just until they start to soften but still hold their shape, about 1 minute.  Transfer to a bowl and add the cooked pasta.

  Pour the cream sauce into the bowl with the pasta and the vegetables and toss to combine. Transfer to the prepared dish. Sprinkle with the mozzarella and the bread crumbs.

 Bake until the pasta is warmed through and the bread crumbs are golden brown, about 15 minutes.  serve. Serves 6.

Pizza Dough

Recipe courtesy Bobby Flay

Prep Time:

20 min

Inactive Prep Time:

1 hr 10 min

Cook Time:

--

Level:

Easy

Serves:

2 (14-inch) pizza crusts

Ingredients

• 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Directions

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.