Ingredients
1 (10 ounce) package frozen peas, thawed
6 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup thinly sliced green onions
DRESSING:
1/4 cup sour cream
4 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/8 teaspoon salt
Directions
In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.
Ingredients
1/2 cup chopped dried cranberries
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress – rinsed, dried and trimmed
3 bulbs fennel – trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted
Directions
In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
Ingredients
3 tablespoons butter
4 onion, sliced and separated into rings
1 tablespoon white wine vinegar
1/2 teaspoon ground dried thyme
6 large baking potatoes, peeled and cubed
1 tablespoon Dijon mustard
2 tablespoons prepared horseradish, or to taste
salt and cracked black pepper to taste
1/4 cup softened butter
3/4 cup half-and-half
Directions
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.
To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.
Ingredients
4 (6 ounce) hanger steaks – fat and silver skin trimmed
1 1/2 tablespoons canola oil
salt and pepper to taste
1 pound fresh green beans, trimmed
2 cloves garlic, minced
1/4 cup canola oil
1 pinch salt and pepper to taste
1 cup water
1/4 cup white sugar
4 whole shallots
3 fluid ounces port wine
1 cup demi glace
1/2 cup butter, room temperature
Directions
Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serv
