Posts from — November 2010

4 tablespoons butter or margarine
1 tablespoon olive oil
1 flank steak (about 1-1/2 lbs.)
3 tablespoons dry vermouth or dry white wine
1 tablespoon Dijon mustard
¼ teaspoon Worcestershire
1-1/2 tablespoon capers, drained well (I use more because we love capers)

Melt 1 tablespoon of the butter with the oil in a wide frying pan over medium heat. Place meat in pan and cook, uncovered; until meat is browned on both sides but still pink in center when slashed (5 to 6 minutes total).

Transfer meat to a carving board and cover loosely to keep warm. Over low heat, melt the remaining 3 tablespoon butter in pan drippings. Mix in vermouth, mustard, Worcestershire and capers; stir briskly to blend. Cut meat across the grain into thin slanting slices. Spoon sauce over meat.

Makes 4 servings.

Michael Chiarello is one of my favorite chefs. Check out this recipe he whipped up on the Early Show this morning. It’s a must for my next party!

8 ounces Parmesan cheese, broken into 1″ chunks
8 ounces Asiago cheese, broken into 1″ chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1-1/2 cups extra-virgin olive oil

Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)

Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.