4 Personal Gourmet 13 oz Ribeye steaks 4 tablespoons cumin seeds 4 tablespoons coriander seeds 4 tablespoons fennel seeds 4 tablespoons mustard seeds 8 tablespoons oregano 2 tablespoons onion powder 2 tablespoons garlic powder 4 tablespoons paprika 6 bay leaves Salt and pepper 1 (6-ounce) can chipotle adobo 4 garlic cloves 1 lemon, juiced Extra-virgin olive oil 4 poblanos, sliced into rings 2 red onions, sliced into rings 1 cup flour 1/2 cup buttermilk
In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.
Preheat oven to 350°.
Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.
Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.
Arrange the steaks on a serving platter and top off with the onion and poblano rings.
2 sticks butter, softened
¼ cup sugar
¾ cup dark brown sugar
1 teaspoon pure vanilla extract
1 package instant vanilla pudding
2 ¼ cups flour
1 teaspoon baking soda
1 package chocolate chips
1. Preheat oven to 375 degrees.
2. Mix in large bowl the butter, sugars, vanilla extract and pudding. Beat until very smooth and creamy.
3. Beat in remaining ingredients (eggs, flour, and baking soda). Fold in chocolate chips last.
4. Drop by tablespoon onto ungreased cookie sheet.
Bake 8 minutes. DO NOT OVERBAKE.
1 loaf French or Italian bread, cut lengthwise 2 ounces low-fat cream cheese 1 clove garlic, minced Garlic powder3 tablespoons finely grated Parmesan 1/2 cup shreadded cheese of your choice
Preheat oven broiler to low. In a small bowl, whip together cream cheese and garlic clove. Spread evenly over cut surface of bread. Sprinkle garlic powder, Parmesan cheese and shreadded cheese evenly over bread. Put on a cookie sheet, place under broiler and cook until golden and bubbly, about 2 to 3 minutes. (Keep a close eye on it!)
2 pounds fingerling potatoes, washed and scrubbed, skin on 1/4 cup chopped garlic 1/3 cup extra virgin olive oil 1/2 cup chopped chervil Salt and black pepper
For the Garlic Fingerling Potatoes: Preheat a heavy metal baking dish in a 375° oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350°.
Cook for about 30 minutes or until a knife easily pierces the spuds.