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Rub For Grilling Steak

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  • Kosher salt and freshly ground black pepper
  • 2 teaspoons light brown sugar
  • 2 teaspoons ground coffee (regular or decaf)
  • 1 teaspoon (dried) granulated garlic
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon crushed red pepper flakes
  • 3 (1½-inch-thick) New York strip steaks
  • 1½ tablespoons good olive oil

In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.

When ready to cook, heat enough charcoal to cover half of the grill (Ina Garten fills a charcoal chimney ¾ full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.  I use a gas grill, so I do the same method, just heating only half the grill instead of all of it.

Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

Pasta Ponza

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SERVING SIZE:

Serves 4-6

TOTAL TIME TO MAKE:

1 hour

INGREDIENTS:

Butter for greasing

2 cups (12 ounces) red cherry or grape tomatoes, halved

2 cups (12 ounces) yellow cherry or grape tomatoes, halved

1/4 cup capers, rinsed and drained

1 tablespoon extra-virgin olive oil, plus extra for drizzling

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/2 cup Italian-style seasoned breadcrumbs

1 pound ziti or other short tube-shaped pasta

1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated

1/4 cup chopped fresh flat-leaf parsley

INSTRUCTIONS:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

This recipe is great mid summer through fall when the tomatoes are delicious.

Breakfast Peek-a-Boo Eggs

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SERVING SIZE:

Serves 2

INGREDIENTS:

For the topping:

1 cup chopped fresh tomatoes, about 2 tomatoes

2 tablespoons chopped basil

1/4 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/2 teaspoon white balsamic vinegar

For the toast:

PAM Olive Oil Spray Pump

2 slices rustic country style bread (meaning bread with a crispy crust)

2 eggs

1/8 teaspoon kosher salt

3 tablespoons freshly grated parmesan cheese

INSTRUCTIONS:

In a medium bowl toss together the tomatoes, basil, salt, pepper flakes and vinegar.

Heat a medium skillet over medium heat. Spray the pan with 9 pumps of PAM Olive Oil Spray Pump. Using a shot glass or a cookie cutter, cut a 2 1/2 inch hole in the center of both slices of bread. Place the bread slices in the pan and slide 1 egg into each hole. Place the round pieces of bread alongside the slices to toast. Season each egg with a pinch of salt and cook for 2 minutes. Sprinkle 1 tablespoon Parmesan on top of each egg and spray the Parmesan with 2 pumps of PAM. Divide the remaining tablespoon of Parmesan on both rounds of bread. Using a slotted spatula, flip the slices with the eggs and the rounds with cheese and cook an additional 2 minutes cheese side down or until the yolk is still soft but the whites are set. Place the egg slices crispy Parmesan side up on 2 plates. Divide the tomato mixture over the tops and serve with the Parmesan toast rounds. 

SLOW COOKER SAUSAGE AND PEPPERS

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SERVING SIZE:

Serves 4 to 6

Prep Time: 5 minutes

Cook Time: 6 hours

INGREDIENTS:

1 (14 ounce) can cherry tomatoes

2 tablespoons tomato paste

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

1 red onion, peeled and thinly sliced

2 garlic cloves, smashed and peeled

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

2 pounds raw, spicy Italian sausages, about 8 sausages

1 (2inch) piece parmesan cheese rind

1/4 cup basil leaves, chopped

1/2 cup freshly grated parmesan cheese, optional

INSTRUCTIONS:

To a 4 quart slow cooker add the cherry tomatoes, both peppers, onion, olive oil, salt and oregano. Stir together with a wooden spoon to combine. Nestle in the sausages and parmesan rind so everything slightly covered in the pepper mixture. Cover and set the cooker on low for 6 hours.

Before serving, sprinkle with the chopped basil and parmesan cheese if desired.

*Serving suggestions: Serve sausages in a hoagie bun topped with the peppers, onions and tomatoes and melted cheese, over polenta or rice, or just as is with a side salad.

** Sweet sausages are OK to use but I like the spicy much better for this receipe

Adapted from Giadzy

Sweet and Tangy Orzo Salad

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PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVING SIZE:

Serves 6-8

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 onion, peeled, halved and chopped

1/2 teaspoon kosher salt, divided

1 pound orzo

1 fennel, halved and sliced thin

3/4 cup dried cranberries

2 cups baby arugula, chopped

1/2 pound fresh mozzarella cheese, diced

For the Dressing:

1/3 cup apple cider vinegar

1 tablespoon Dijon mustard

1/3 cup extra virgin olive oil

1/2 teaspoon kosher salt

INSTRUCTIONS:

As seen on: Giada in Italy, Episode 3. Poolside Picnic.

In a large bowl, whisk together the vinegar, Dijon mustard, olive oil and salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat. Bring a large pot of salted water to a boil. Cook the orzo for 10 minutes or until al dente. Drain well and add, while still warm, to the bowl dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature for about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.

*Cooks note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life