Argentine Skirt Steak

• 3 ounces flat-leaf parsley, coarsely chopped
• ½ cup olive oil
• 3 tablespoons red wine vinegar
• 4 cloves garlic, peeled and coarsely chopped
• 2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper
• 2 pounds skirt steak, trimmed

1. Place the parsley, oil, vinegar, garlic and red pepper flakes in a food processor fitted with the blade attachment. Season with salt and pepper. Puree until the mixture is almost smooth, about 1 minute. Set aside half of the marinade in an airtight container, and reserve it in the refrigerator to serve alongside the finished meat. Place the other half of the marinade in a nonreactive dish with the skirt steak, making sure the steak is well-covered. Cover with plastic wrap, and refrigerate for 2 to 3 hours.

2. Heat grill to high. Remove the steak from the marinade, and discard the marinade. Place the steak over a medium-hot area of the grill, and cook for about 5 minutes on each side. Remove from the grill, and serve on a platter with the reserved marinade on top. Serves 4.

Wine Suggestions

First Choices: Malbec

Grilled Rack of Lamb and Beefsteak With Cambozola Penne With Blue Cheese Sauce and Port "Game-Style" Sauce

• trimmed racks of lamb (12 ribs)
• 1 New York strip steak, about 12 ounces
• salt and freshly ground pepper
• a cooked green vegetable for 6 servings
• Blue Cheese Sauce (recipe follows)
• Port "Game-Style" Sauce (recipe follows)
• Cambozola Penne (recipe follows)

1. On a gas or charcoal grill, cook the whole rack and steak, seasoning them lightly with salt and pepper. Start the lamb meat side down. Remove the meat as it is done and let it rest for 10 minutes, then carve the lamb into 12 chops and the steak into 12 slices.

2. Divide the Cambozola penne among six heated plates. Lean two lamb chops against the pasta on each plate, keeping the chops separate, and place a slice of beef next to each chop. Spoon some of the blue cheese sauce on one side of the plate and the Port "game-style" sauce on the other side. Add a green vegetable of your choice. Serves 6.

Blue Cheese Sauce:
• ½ cup red wine
• 1 cup Stock (recipe follows)
• 2 ounces Cambozola or Blue Costello cheese
• salt and freshly ground pepper

1. In a nonreactive saucepan, boil the red wine until it reduces to a syrup. Add the Stock and simmer 10 minutes. Finally add the cheese and season to taste.

Port "Game-Style" Sauce:
• ½ cup Port
• 1 cup Stock (recipe follows)
• 1 tablespoon red currant jelly
• ½ teaspoon coarsely ground black pepper
• salt

1. In a nonreactive saucepan, boil the Port until it reduces to a syrup. Add the Stock and let it simmer 10 minutes. Stir in the currant jelly, pepper and salt to taste.

Stock:
• 4 ounces meat trimmings or stew meat
• 1 to 2 teaspoons vegetable oil
• 2 quarts veal stock (for alternatives, see note below)

1. In a wide saucepan, brown the meat trimmings in the oil for about 10 minutes. Add the stock 1 cup at a time, letting it boil down to a sauce consistency each time before adding the next cup. After straining the sauce, you should end up with 2 cups. This takes about an hour to an hour and a half, but the results are worth it. The flavor becomes very deep.

Note: Use unsalted stock. One way to make a good, uncomplicated stock is to braise a pot roast in 2 quarts of chicken stock with a little onion and garlic. Use the defattened liquid as your stock. Another option is to ask a restaurant to sell you 2 quarts of stock.

Cambozola Penne:
• 8 ounces penne pasta
• 6 ounces Cambozola cheese
• 2 tablespoons grated Parmesan cheese
• ½ cup milk
• salt and freshly ground pepper
• 1 tablespoon chopped chive

1. Boil the pasta in salted water according to package directions. Meanwhile, in a saucepan, heat the cheeses and milk, stirring the mixture until the cheese melts and makes a light sauce. Add salt and pepper to taste. When the pasta is done, drain it well and coat it lightly with the sauce. Sprinkle with chives.

Wine Suggestions

First Choices: Cabernet Sauvignon

Swordfish and Smoked Bacon Club Sandwich

Recipe courtesy of chef Michael Lomonaco

• 2 pounds swordfish, cut into four ½-inch-thick steaks
• ½ cup olive oil
• Spanish smoked paprika to taste
• 4 large portobello mushroom caps, stems removed
• Handful of basil leaves, cut into julienne strips
• Grated zest and juice of one lemon
• ¾ cup mayonnaise
• ½ pound smoked bacon, cooked
• 8 ¾-inch thick slices country bread, brushed with olive oil
• 8 large lettuce leaves
• 4 slices red tomato
• Fine sea salt and freshly ground black pepper to taste

1. Heat an outdoor grill to medium-high heat. Toast or grill the bread slices until golden. Place two slices on each of 4 dinner plates and set aside. Season the mushrooms with salt and pepper and place them on the grill. Cook until they begin to brown, approximately two minutes, then turn over and cook on the other side for two minutes. Transfer to a plate and set aside.

2. Season the swordfish steaks on both sides with salt and pepper and grill, charring the outside well, but keeping the fish steaks medium-rare inside, approximately three to four minutes per side. Remove from the grill.

3. Place a lettuce leaf on each piece of bread and top with tomato, grilled mushrooms, bacon and swordfish. Drizzle the basil-lemon mayonnaise over the top and serve.Serves four.

Wine Suggestions

First Choices: California or Oregon Pinot Noir or California Chardonnay

Shrimp Ragout With Rice

Recipe by Emeril Lagasse.

• 1 tablespoon plus 1 teaspoon olive oil
• 2 tablespoons finely chopped yellow onions
• 1 bay leaf
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup converted rice
• 1¼ cups water
• 6 tablespoons plus 2 teaspoons cold, unsalted butter, cut into pieces
• 20 large (16/20-count) shrimp, peeled and deveined
• ¼ cup dry white wine
• 2 tablespoons minced fresh parsley
• 1 tablespoon fresh lemon juice
• 2½ teaspoons minced garlic
• 4 teaspoons thinly sliced green onions, green tops only, garnish

1. In a medium saucepan, heat the 1 teaspoon of the olive oil over medium heat. Add the onions, bay leaf, ¼ teaspoon of the salt and a pinch of the pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the rice and cook, stirring, until glassy, about 1 minute. Add the water and 2 teaspoons of the butter and bring to a boil. Stir, reduce the heat to low, cover and simmer undisturbed until the rice is tender and the liquid is absorbed, about 20 minutes.

2. Remove from the heat and let sit covered for 10 minutes. Uncover, fluff the rice with a fork and discard the bay leaf before serving.

3. Season the shrimp on all sides with the remaining ½ teaspoon salt and remaining black pepper.

4. In a large skillet or sauté pan, heat the remaining tablespoon olive oil over medium-high heat. Add the shrimp and cook until pink, turning once, 2 to 3 minutes. Add the wine, parsley, lemon juice and garlic and bring to a simmer. Cook until the mixture reduces slightly, 1 to 2 minutes. Stir in the remaining 6 tablespoons butter, 2 teaspoons at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated. Remove the pan from the heat.

5. To serve, spoon 2 heaping tablespoons of the rice into the center of each of 4 large plates and decoratively arrange 5 shrimp over each portion of rice. Spoon the pan juices over the shrimp. Garnish with the green onions and serve immediately. Serves 4.

Wine Suggestions

First Choices: Chardonnay