Island Style Baby Back Ribs

Chamorro ribs are the Diaz family specialty, and for the holidays this year we decided to do the usual turkey and fixing's on X-mas eve and BBQ on X-mas day.  But these aren't your ordinary ribs and sauce.  These are an island favorite that you'll find at any fiesta on Guam.  We don't cook em' low and slow or use smoke with our ribs, instead we use a tenderizing marinade to help break down the tough fibers and it produces a unique and awesome flavor.  These are my family's favorite way to prepare ribs and honestly the easiest, since you don't have to smoke them or do a complex rub and sauce.  We really decided to cook ribs this holiday because my older brother, Paul, and his family don't eat a lot of turkey or red meat.  In fact, it's the only pork or meat he actually eats besides boneless chicken breasts.  Hey, no complaints here, my wife and son are crazy about these ribs, as is my other brother, Mike.  This is the first time in about 3 years we've had all the siblings and their families together for the holidays up here in Bremerton.  Just remember to marinate the meat for at least 8 hours, but like usual, overnight is way better.

For the Ribs:
3 Racks Baby Back Pork Ribs
1 - 20 oz Bottle Low Sodium Soy Sauce
1 1/2 Cups Freshly Squeezed Lemon Juice
1 - 12 oz Bottle Corona Beer
2 Yellow Onions, Peeled and Largely Sliced
1 1/2 Tbs Granulated Sugar
1 Tbs Freshly Chopped Garlic
1 tsp Freshly Ground Black Pepper

Combine all the ingredients in a very large rectangle plastic container with a tight fitting lid.  Use a potato masher to push on the onions in the marinade to release their flavor.  Mix well.  Cut the ribs into 1/3's so that they will cook faster and will be easier to handle during cooking.  Add the ribs to the marinade, toss them around good so that the marinade coats all of them.  It's OK if not all of them will submerge in the juices.  Place in the refrigerator overnight.  Make sure to rotate the pieces from top to bottom a few times so the marinade penetrates the meat evenly.

Prepare your gas grill to medium high heat (between 375 and 425 degrees), or if you are using charcoal use about half a medium bag of quick light charcoal and burn till they are white hot.  Be sure to spread them out even around the edges, leaving a little more in the center so you will have hot and cooler spots to move the meat around.  Grill the sections for about 12 to 15 minutes per side, or until the juices run clear when you cut them into individual serving pieces.  Now, we always love the little burnt "bark" pieces on BBQ meat, but you don't want all the pieces burnt black.  So I usually close the lid for about 5 minutes at a time and then check the meat and rotate to cooler spots on the grill and flip so they won't burn.  Nice thing about gas is you can adjust the heat and cool spots.  If your using charcoal, the edges will be cooler so that's the best place to rotate the meat to.  When the meat is cooked through, cut them into serving pieces and devour!

Note:  For the best flavor, use a charcoal grill, but only if you are experienced since it's a lot easier to burn the ribs if you don't use them often.

Fettuccine with Tuna & Basil Pesto

OK, so we have the recipe for the fresh pesto, now we need something to use it on.  Pasta sounds like a good place to start.  It's cheap, easy and delicious.  This was a spur of the moment late night meal I came up with after I got home from work.  A man, a can and a plan, ha.  OK, I stole that from a food book but it sounded good.  Use Italian canned tuna, it has a cleaner flavor and they use olive oil to can it vs. water for most brand names.  You might have to search a bit or order some online, but it's well worth the hunt.  This recipe will serve about 2 people.

For the Pasta:

9 oz Fettuccine Noodles, Fresh or Dried

5 oz Canned Tuna, Italian Preferable

1/2 Cup Basic Pesto

Freshly Grated Parmagiano Reggiano

Cook noodles according to package directions, or if using fresh for 3 to 5 minutes for al dente.  Once the pasta is cooked, drain and put back into pot.  Drain the tuna and add, along with the remaining ingredients and mix well.  Plate the pasta and grate fresh Parmesan cheese over and serve hot.

Basic Pesto

Ah, good ol' pesto.  Like I said before, it's my go to condiment.  It's really a breeze to whip up and it'll keep for about a week in the fridge.  I just use a blender to combine all the ingredients and it works great.  You might need to pack down the ingredients a couple times, usually I pour in a little less than half of the oil to start, push it down a bit and then start a medium pulse.  From there you can slowly add the oil and get the desired consistency.  I like my pesto a little smoother, especially when using a real high quality extra virgin olive oil.  There are a multitude of applications, from pasta to sandwiches or use as a marinade, the sky's the limit.

For the Pesto:

1 Cup Basil Leaves

Up to 1/2 Cup Good Quality Extra Virgin Olive Oil

1/4 Cup Freshly Grated Parmagiano Reggiano

2 Tbs Pines Nuts

1 1/2 tsp Freshly Chopped Garlic

1/8 tsp Kosher Salt

1/8 tsp Freshly Ground Pepper

In a blender, combine half of the olive oil and the remaining ingredients.  Turn on to medium speed.  Once the basil starts to puree slowly add the rest of the olive oil and blend well.  Place in a jar with a tight fitting lid and keep for up to a week in the refrigerator.  Use on your favorite recipes.

Chicken Marsala

I seem to be on this Italian kick as of late, and why not?  Italian food is one of the best home comfort foods that you can do.  There are so many easy and tasty dishes that you can make at home using simply, yet flavorful ingredients.  I really love this dish cause it's super easy to make and doesn't require a lot of prep or ingredients.  I don't think Lachlan and Jennifer are fans of food with alcohol, usually, but I think this is a good dish so I'm gonna feature it!  I like to marinate the chicken here vs. dredging it in flour cause I think you get a better flavor, and it's not as messy.  Serve this with simple white rice or some Parmesan polenta if you like.

For the Chicken:
4 - 6 oz Boneless Chicken Breasts
1/4 Cup Extra Virgin Olive Oil
1 Tbs Dry Vermouth
2 tsp Freshly Chopped Garlic
1/2 tsp Dried Thyme
1/2 tsp Turmeric
Pinch of Cheyenne
Kosher Salt and Freshly Ground Pepper to Taste

For the Sauce:
1/2 Cup Marsala Wine
1 1/2 Cups Chicken Stock
1/2 Cup Heavy Cream
Chopped Green Onions for Garnish

In a medium glass or plastic container, add olive oil, garlic, thyme, turmeric, Cheyenne, kosher salt and pepper and the vermouth.  Whisk to combine.  Add chicken pieces and coat all sides well.  Refrigerate overnight.  Bring chicken out for about 1/2 hour to come up to room temperature.  Place a large saute pan over medium high heat.  Add chicken and cook for about 2 minutes per side, transfer to the oven and bake for 8 to 10 minutes.  Remove chicken  from pan and set aside covered with foil to keep warm.  Place the pan back over medium high heat and delgaze with Marsala wine.  Scrap up the bits from the bottom of the pan and simmer for 2 minutes.  Add stock and reduce by half, about 3 to 5 minutes.  Finally add cream and simmer till thickened and can coat the back of a spoon, about 3 more minutes.  Return chicken to pan and simmer for a couple of minutes to warm through.  I like to remove the chicken and slice it on a bias into 1/3" slices.  Pour sauce over and serve with white rice and garnish with green onions.

Margherita Pizza



This is a very simple yet tasty pizza.  So the first time I tried to make a pizza dough it didn't turn out the way I'd hoped.  This time around I purchased some store made dough to make it a little easier.  The key to elevating your pizza is to use fresh buffalo mozzarella.  It has a more delicate flavor and texture.  Of course, you can always use the shredded kind since it's easier to find and cheaper.  Make sure to use fresh basil here, dried will not cut it.  Cooking times will vary depending on the dough you've either purchased or made.  Here I tell you to follow the packaging directions but if you are using handmade dough set your oven temperature to about 450 degrees and cook the pizza for 10 to 12 minutes.

For the Pizza:
1 Store Bough Pizza Dough or Fresh Handmade Dough
10 oz Fresh Buffalo Mozzarella or Shredded
10.5 oz Jar Tomato Puree
3 Tbs Fresh Chopped Basil
1 tsp Granulated Sugar
1 tsp Freshly Chopped Garlic
1/2 tsp Kosher Salt plus More
1/2 tsp Dried Basil
1/4 tsp Freshly Ground Pepper
1/4 tsp Dried Red Pepper Flakes

Pre-oven to package directions and prepare the dough to the same specifications.  In a bowl combine the tomato puree, salt, pepper, dried basil, red pepper flakes and sugar.  Pour in about 1/4 cup warm hot water and mix well.  Spread as much sauce as you like on top of dough and spread evenly.  Sprinkle half of the freshly chopped basil on top of the sauce, then about 1/4" sliced of the fresh mozzarella evenly over the dough.  Sprinkle some kosher salt and pepper over the fresh mozzarella and the remaining basil.  Bake the pizza according to package directions.  Remove from heat and slice .

Gooey Chocolate Chip Cookies



Chocolate chip cookies are one of my favorite cookies.  Actually, it is my favorite cookie with ice cold milk.  They are super easy to make.  As you may have previously read in my blog, I am NOT a baker.  However, that doesn't mean I can't bake at all.  Cookies are actually pretty easy because usually they don't require any kneading or rising, blah blah.  Just start with the wet ingredients in a bowl and add the dry ingredients and hope for the best.  Cookies are really great to make cause you can get the whole fam involved in making them and hopefully have some fun in the process.  If you have leftover cookies to store, make sure it's in an air tight container and you can microwave the cookies for about 15 seconds to soften them up a bit.

For the Cookies:
2 Cups Bread or Cake Flour
1 Cup Light Brown Sugar
1 Cup Semi-sweet Chocolate Chips
1/2 Cup Granulated Sugar
1/2 Cup Unsalted Butter (1 Stick)
2 Eggs
1 tsp Madagascar Vanilla
1/2 tsp Baking Powder
1/2 tsp Baking Soda
Pinch of Kosher Salt

Pre-heat oven to 350 degrees.  In a stand mixer cream the butter and sugars together on medium speed for about 5 minutes.  Add the eggs and vanilla and mix for about 3 minutes more.  Mix together the dry ingredients and slowly add them to the wet mixture and beat for 5 minutes or until they come together to make a thick paste.  Add the chocolate chips and mix till evenly distributed.  Using a small ice cream scoop, scoop out some dough and roll into about 1" balls onto a baking dish lined with a non-stick silicon sheet.  Bake till done about 14 to 18 minutes, depending on size and your oven.  They will still be soft but will firm out after you let them cool.  I like my cookies still soft and gooey so I usually pull around 16 minutes.  You should get about 1 1/2 dozen cookies to 2 dozen depending on how small or large you make the cookies.  Grab a big cold glass of milk and enjoy!

Meat Lasagna with Pesto Bechamel

Lasagna night.  Not often we have it since its kinda labor intensive and you always have so much.  I usually just make a basic lasagna with meat sauce but I decided to change it up a bit (like I seem to always do) by adding in a bechamel sauce.  And I couldn't stop there so why not add some pesto?  Both are super easy to make (mind you the clean up not so much) and I love pesto, it's my go to spread for so many things.  The key to a great lasagna is to make sure to have even layers throughout. 

For the Lasagna:

16 Strips of Dried Lasagna

1 Lb Ground Beef

1 - 23 oz Jar Prego Marinara Sauce (Or Your Favorite)

8 oz Ricotta

4 Cups Grated Mozzarella Cheese

2 Cups Milk

1 Cup Homemade or Store Bought Basil Pesto

3 Tbs Freshly Grated Parmagiano Reggiano Cheese

3 Tbs Unsalted Butter

3 Tbs All-purpose Flour

2 Tbs Honey

1 Dried Bay Leaf

1/4 tsp Dried Red Pepper Flakes

Freshly Grated Nutmeg

Kosher Salt and Freshly Ground Pepper to Taste

Pre-heat the oven to 375 degrees.  Bring water to a boil in a large stock pot with a good handful of salt in it.  In a large skillet over medium high heat add the ground beef.  Season well with kosher salt and pepper.  I use 80/20 beef so no oil is needed.  Cook till lightly brown, about 6 minutes.  Drain the fat, and add the marinara sauce, honey and red pepper flakes.  Reduce heat and simmer for 10 minutes.  Meanwhile, add pasta to the boiling salted water and cook according to package directions.  While the pasta is cooking, melt butter in a small sauce pan over medium heat.  Add flour and cook for about a minute.  Slowly add milk in and whisk till no lumps remain.  Add dried bay leaf, some kosher salt and pepper and a little freshly grated nutmeg.  Simmer til thickened and can coat the back of a spoon.  Remove from heat and add in pesto sauce, mix well.  Drain pasta when finished and prepare to assemble.

In a large baking dish pour a little bit of the pesto sauce on the bottom of the pan.  Layer some pasta noodles (about 4 should be sufficient), then spread half of the meat sauce, crumble some of the ricotta around evenly around, 1/4 of the mozzarella and then layer with 4 more pasta noodles.  This time ladle some of the pesto bechamel, evenly spread it around, and 1/4 of the mozzarella and layer 4 more noodles.  Spread the remaining meat sauce, the ricotta and 1/4 more of the mozzarella.  Layer the final 4 pasta noodles, the remaining bechamel and mozzarella.  Top with the grated parmigiano reggiano and wrap some foil on the top.  Bake in the oven for about 35 minutes.  Remove the foil and bake for an additional 10 minutes.  Remove from the oven and slice into even serving pieces.  Serve hot.

Soy & Lemongrass Marinated Sirloins

Exciting day!  So Jennifer just got us a brand new camera and I couldn't wait to start trying to make some great dishes to test my horrible artistic skills on!  Honestly, I have no idea how to use this thing.  It took me a whole day to finally get this good of a pic, and I still need to fine tune the angles.  But, it looks pretty good though, huh?  I started this blog with steak and decided it was fitting to make steak for starting to use a new camera.  I really like this recipe cause their are a few applications you can use the steaks on.  Serve it simply with rice.  Or maybe on a nice salad with fresh mango's and perhaps some soy ginger dressing.  Make sure you marinate the meat for at least 4 to 6 hours, but overnight is best.  Just be sure to turn the steaks often to marinate evenly.

For the Steaks:

2 - 10 oz Sirloins

1/3 Cup Soy Sauce

3 Green Onions, Chopped Fine

1 Shallot, Peeled and Diced

1 oz Chopped Fresh Lemon Grass

1 Heaping Tbs Hoisin Sauce

1 Tbs Granulated Sugar

2 tsp Freshly Grated Ginger

1 tsp Sambal Olek

1 tsp Freshly Chopped Garlic

1/2 tsp Fish Sauce

Place steaks in a small medium sized container or plastic zip lock bag.  Combine remaining ingredients well and pour over steaks.  Marinate in the fridge for up to 24 hours, making sure to turn the meat often so the steaks absorb the marinate evenly.  Remove the steaks and allow to sit at room temperature for about a half hour so they will cook evenly.  Set a grill pan over medium high heat.  Cook steaks for about 5 minutes per side side for medium rare to medium doneness.  Allow to rest for a few minutes for juices to settle and slice against the grain.  Serve hot with your favorite side or simple white rice.

Garlic & Lemon Shrimp Linguini



So tonight we were in the mood for shrimp scampi.  But we couldn't decide what to serve it with so I came up with making a pasta dish, since Jennifer loves pasta.  We had some fresh linguini pasta in the fridge and we like the medium sized pasta for this preperation.  I like to use a crisp wine like Sauvignon Blanc to use for the sauce, it goes really well with the herbs and lemon juice.  The shrimp shouldn't take any longer than 5 minutes to cook, otherwise you'll have rubbery shrimp.  You can serve this with a little garlic bread on the side to mop up some of the juice, if you like.

For the Shrimp:

1 Lbs Shrimp, Deveined, Shells and Tails Removed

9 oz Fresh or Dried Linguini

1/4 Cup Sauvignon Blanc

3 Tbs Lemon Juice

2 Tbs Unsalted Butter

1 Tbs Freshly Chopped Mixed Basil and Italian Parsley

2 tsp Freshly Chopped Garlic

Pinch of Dried Red Pepper Flakes

Extra Virgin Olive Oil

Kosher Salt and Freshly Gound Pepper to Taste

Parmigiano Reggiano

Cook pasta according to package directions, making sure to salt the water with a couple tablespoons of kosher salt and a little olive oil to prevent sticking.  Meanwhile, place a large skillet over medium high heat and drizzle in a couple counts of olive oil.  When it starts to shimmer add shrimp, garlic, pepper flakes, kosher salt and pepper to taste.  Saute till pink and almost cooked, about 3 mintues.  Hit the pan with the wine and reduce by half, making sure to scrap up the bits at the bottom of the pan.  Add in fresh herbs, lemon juice, a couple tablespoons of the pasta water and butter and bring together for about another 30 seconds.  Drain pasta and add to pan, toss really well to coat every noodle.  Serve hot and grate Parmagiano Reggiano over the pasta. 

Honey Belgian Waffles with Strawberry Syrup

So last night Lachlan wanted waffles for dinner....well, I can't blame him cause' he's been telling me to make waffles for like 2 weeks now.  Like I said before, it's not often I make a homemade breakfast so I figured I'd go ahead and make some for dinner.  Heck, if a diner can have breakfast for dinner than so can we!  Jennifer and Lachlan are both big fans of strawberries so Jennifer made this syrup/compote.  It's super easy to make fruit syrups and waffles aren't all that hard but there are quite a few steps to making good waffles.  My mom just gave us a new waffle maker which actually did pretty good.  I usually find than most waffle makers just steam the waffles but don't crisp them up.  Not unless you wanna drop like 150 bucks on a sweet one.  This is a pretty basic batter but I substituted the usual sugar for honey, mostly cause I didn't feel like beating it with eggs cause my arm would get tired and I have to use the Kitchen Aid mixer for the egg whites.  You can top these waffles with whatever you like, we decided on the Strawberry Syrup and Cool Whip.

For the Waffles:
2 Cups Bread Flour
1 1/2 Cups Milk
1/2 Cup Buttermilk
4 Eggs, Separated and Keeping the Whites
3 Tbs Honey
1 tsp Madagascar Vanilla Extract
1 tsp Baking Powder
1/2 tsp Iodized Salt

For the Strawberry Syrup:
1 Lbs Fresh Strawberries, Leaves removed and Sliced
2 Tbs Granulated Sugar
2 Tbs Fresh Lemon Juice
2 tsp Cornstarch

For the Strawberry Syrup, combine all the ingredients in a medium sauce pan over medium heat.  Simmer till strawberries break down a bit and you get a nice medium thick consistency, about 10 minutes.  Remove from heat and allow to cool.

Preheat your waffle maker according to manufacturers directions.  In a large bowl sift together the flour, salt and baking powder.  In another bowl combine the egg yolks and honey, whisk till combined well about 2 minutes.  Add the milk, buttermilk and vanilla, mix well.  In a stand mixer or using a hand mixer, whisk the egg whites until you get stiff peaks, about 3 to 5 minutes.  Combine the milk and egg mixture to the dry ingredients and stir till just combined.  It's OK if some lumps are present, you don't want to over work the batter.  Now, gently fold in the egg whites, about a 1/3 at time till just combined.  Spray your waffle maker with non-stick spray and ladle in just enough batter to almost coat each well.  You want to leave a little room from the edges and the waffle batter will expand when you close the lid, and overflow sucks cleaning.  Now at this point you want to cook the waffle to your manufacturers specs.  Each maker is different but in general, it usually takes about 4 to 6 minutes.  Remove the waffles and repeat with remaining batter.  Serve with the Strawberry Syrup, some maple syrup and whipped cream if you like.

Chicken Salad with Chevre & Honey Lemon Vinaigrette

Salad is not that prominent in our household, but sometimes you gotta be on the spot with what's in your fridge.  I just picked up some new rubs for the web store so I wanted to give the Exotic Mushroom Rub a try.  I've been playing with a steak version in my head but we didn't have any thawed tonight so chicken was the go to protein.  The rub has a basic recipe on the label so I decided to glam it up a bit with a fresh, bright salad with a lemon vinaigrette.

Adapted from Tom Douglas's Rub with Love

For the Chicken:
4 Boneless, Skinless Chicken Breasts Lightly Pounded to Even Thickness
4 Tbs Rub with Love Exotic Mushroom Rub
Kosher Salt and Freshly Ground Pepper to Taste
Extra Virgin Olive Oil

For the Salad:
4 Slices Smoked Bacon, Rough Dice
3 oz Chevre, Crumbled
1 Bag Mixed Greens, Washed and Ready to Eat
3 Tbs Extra Virgin Olive Oil
2 Tbs Fresh Lemon Juice
1 Tbs Clover Honey
Cibatta Croutons (Recipe Follows)

For the Croutons:
Half a Loaf Cibatta Bread, Large Dice
Garlic Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil

Pre-heat your oven to 350 degrees.  In a large bowl add cibatta bread and toss with a few drizzles of the olive oil.  Season with the garlic salt and pepper and toss again to coat.  Set aside.  For the chicken, season with the Mushroom Rub and some kosher salt & pepper.  Heat a good 2 count of the olive oil in a large saute pan over medium high heat.  When the oil starts to shimmer add the chicken breasts.  Cook for about 2 minutes per side and transfer the pan to the oven.  You can also transfer the croutons to a baking pan and put them in the oven at this time as well.  Both the croutons and the chicken will cook for about 10 to 12 minutes.

While the chicken and croutons are cooking you can start the salad.  In a small saute pan over medium heat add the bacon and saute till crispy about 7 minutes or so.  Transfer the cooked bacon and a paper towel to drain a bit.  In a small bowl add the lemon juice, honey, kosher salt and pepper and begin whisking in the olive oil till nicely emulsified.

When the chicken and croutons are done it's time to combine all the component.  Allow the chicken to rest while you toss all the salad ingredients in a large bowl.  Take the tossed salad and put a good cup or so on each plate.  Slice up the chicken breasts on a bias and fan out the plates with salad.  Serve immediately.

Homemade Maple Sausage with Parmesan Scrambled Eggs

It's not too often that I really get a chance to make a homemade breakfast for everyone, except for the occasional day off and special occasions like birthdays and anniversaries.  Usually it's the usual pre-cooked bacon and ready made pancake mix that is considered "home cooked".  Every time we go to our favorite breakfast joint I usually get some pancakes and dip my sausage and bacon in the warm maple syrup.  Well, you can buy sausage already done for you in the supermarket, and even some with maple flavoring, but why do that when making it at home is so easy.  I like to do patties since it's a lot quicker and I don't have to special order some edible sausage casings.  Jennifer loves Parmesan so I figured adding them to some eggs would be a winner.

For the Sausage Patties:
1 Lbs Ground Pork
3 Tbs Maple Syrup
1 tsp Smoked Paprika
1 tsp Dried Sage
1 tsp Granulated Garlic
1 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Fennel Seeds
1/4 tsp Freshly Ground Pepper
Pinch Dried Red Pepper Flakes

For the Eggs:
6 Eggs
1/4 Cup Freshly Grated Parmigiano Reggiano, Plus More to Top Eggs
3 Tbs Milk
1 Tbs Unsalted Butter
1 tsp Kosher Salt
1/2 tsp Freshly Ground Pepper

In a medium glass or plastic bowl combine all the ingredients for the sausage patties, mix really well.  Make about 6 balls and form into patties, they key here is even sizes or it won't cook evenly.  Place on a plate and cover with plastic wrap and let sit in the refrigerator overnight for the flavors to meld and so the patties hold their shape.  The next day remove from the fridge and allow to come to room temperature, about a half hour.  Get a good cask iron skillet and set over medium heat.  When the skillet has had a chance to heat up add the patties.  There should be enough fat in the pork so no oil should be needed to cook the patties.  Add patties to the pan, cover and cook for about 4 or 5 minutes per side or until cooked through, you want to watch the heat here as the maple will have a tendency to burn.  Covering the pan will help steam the pork which will cook it through and keep it moist.  While the sausage is cooking you will want to turn your attention to the eggs.

Set a medium non-stick skillet over medium heat.  In a bowl combine the eggs, milk, salt and pepper.  Whisk for a couple of minutes so air can allow the eggs to increase their volume a bit.  Add half the Parmesan cheese and whisk briefly to combine.  Melt the butter in the skillet and add the eggs.  Whisk around constantly till the eggs are cooked but still have a soft texture to them, about 5 to 7 minutes.  Plate with sausages and top eggs with remaining shaved cheese.  Serve hot.

Thanksgiving 2010

This is our first Thanksgiving as a married couple and kinda a difficult one in terms of the menu feast...We all have our likes and dislikes for what should be on the table.  Turkey?  Wife no likey.  Tenderloin?  Too expensive.  Cranberry Sauce?  No tukey, no sauce.  Ham?  Hmm...pig = happy.  OK, I think I can make this work.  Honestly, putting on a turkey day feast is really a lot of work, especially just for 4 people.  All the siblings are out of town and friends are already gathering at their respective family tables.  This year, we decided let's go simple but pack lots of flavor.  Glazed ham is always a favorite and having a few friends along in the form of mashed potatoes and brussel sprouts (packed with flavor, mind you) is just what this simple, budget friendly holiday needs.  Especially since our cruddy snow storm left us with no power for 2 days and we had to basically empty the fridge of all the possible bacteria growing food we otherwised would of used today...  Still, I got a few tricks up my sleves for turning out a worthy family gathering.

For the Ham:
1 - 9 Lbs Ready to Cook Ham Shoulder or Butt, Bone in and No Glaze
1/2 Cup Chicken Broth or Stock
1/2 Cup Wild Turkey Bourbon or Your Favorite
1/4 Cup Honey
1/4 Cup Molasses
1 Tbs Lemon Juice
Freshly Ground Pepper to Taste

For the Sides:
Simple Mashed Potatoes
Pan Roasted Brussel Sprouts with Bacon & Shallots

Start by Pre-heating your oven to 325 degrees.  Your average bone in ready to cook ham will take about 20 minutes per pound, but you can always refer to the manufacturers directions on the packaging.  If your ham isn't already scored, now is a good time to do so.  Just make 1/3" deep criss cross knife scores all over the outer skin and meat.  Season with ham with freshly ground pepper, but don't salt, the ham will already have enough salt content from the natural brine and smoking process.   Place on a roasting pan in the oven for about 3 hours.  Meanwhile, make the glaze by setting a small sauce pan over medium high heat.  Add remaining ingredients and mix well.  Reduce to a syrup like consistency, about 10 minutes or so.  Slather the glaze all over the ham for the last 30 minutes of cooking time.  Remove the ham from the oven and allow to sit for at least 10 minutes before carving.  Serve along side my favorite sides and enjoy.  Happy Thanksgiving!

Pan Roasted Brussel Sprouts with Bacon & Shallots

Yes, brussel sprouts.  No one like them as kids, and...well, not many like them now.  But, really you just need to get to know them a little better.  Sure, not even Jennifer or Lachlan will touch them, no matter how many ways I prepare them.  But, dammit, I like em' so I'm gonna give them the proper posting they deserve!  A little crispy hog and some oakey vino will help propel this wrongfully boycotted veggie to the stardom it has been denied...OK, maybe I'm blowing this out of proportions.  But please, give brussel sprouts a chance.

For the Brussel Sprouts:
1 Lbs Brussel Sprouts, Washed and Pat Dried
4 Slices Thick Cut Bacon
1 Large Shallot, Peeled and Sliced
1/4 Cup Chardonnay
1 Tsp Freshly Chopped Garlic
Kosher Salt and Freshly Ground Pepper to Taste

In a large saute pan over medium heat, snip the bacon into pieces and cook till crisp but not burnt.  Remove the bacon pieces from the pan but leave about 2 tablespoons of the fat in the pan.  Add the shallots and sweat for about 3 minutes.  Pour in the brussel sprouts, garlic and season with some kosher salt and pepper.  Saute for another 8 to 10 minutes, tossing the sprouts constantly throughout the cooking process.  Deglaze the pan with the wine and reduce by half.  Plate and serve.

Simple Mashed Potatoes

There is nothing quite like the comfort of creamy, buttery mashed potatoes.  This in undoubtedly one of my favorite side dishes and go to accompaniments to almost any meal.  The key to the perfect mashers is to not over work the potatoes when mashing.  The result of which is more glue like consistency.  I took the experts and foodies advice and turned to a potato ricer.  I was always skeptical of this machine but after using it for the first time about a year ago, I was converted to a believer.  It really does create a creamy consistency to the potatoes, or any other fork tender root veg you may want to use it on.  Just make sure to use a rubber spatula and gently fold the potatoes and not stir vigorously, or all that work will be for not.  You can also use your standard russets if you like, but I think that the natural buttery flavor of the Yukon Gold is far superior.

For the Potatoes:
2 Lbs Yukon Gold Potatoes
1/2 Cup Milk
3 Tbs Unsalted Butter
Kosher Salt and Freshly Ground Pepper to Taste
Pinch of Nutmeg

Make sure to scrub and peel all the potatoes well.  Cut into quarters and place in a large stock pot with enough water to just cover the potatoes.  Season with a good half handful of kosher salt and bring to a boil over high heat.  Reduce the heat to medium and simmer till fork tender, about 15 to 20 minutes depending on the size of the potatoes.  Strain out the hot water, being careful not to get burnt.  Place the ricer over a large glass or plastic bowl and add a few potatoes at a time into the ricer until all the potatoes are gone.  Add the remaining ingredients and gently fold till you get the creamy consistency you want.  Serve immediately.

Hearty Beef Stew with Cinammon & Stout

You know it's officially winter when it's time to stew something up.  And what better way to warm you through than a nice hearty bowl of beef stew?  The news has been talking about snow and cold all week long and it definitely is here upon us Washingtonians.  While driving home with the heat blasting and I have been thinking about beef stew all day for dinner.  I rarely make soups and stews cause' I always make way too much and the family and I aren't really leftover type of people.  Still, I couldn't pass up on the chance to glam up some warm, silky, beefy goodness.  I got the idea of adding cinnamon from a Vietnamese version of this winter classic.

For the Stew:

2 Lbs Stewing Meat, Cut into 1" Pieces

1 Lbs Medium Yellow Potatoes, Scrubbed and Quartered

3/4 Lbs Baby Carrots

3 Cups Beef Stock

1 Cup Dark Stout

1/2 Cup Water plus 1/4 Cup

1 Large Sweet Yellow Onion, Peeled and Rough Chopped

5-6 Fresh Thyme Sprigs

3 Tbs Extra Virgin Olive Oil

2 Tbs Veal Demi-glace

2 Tbs All-purpose Flour

1 Tbs Chopped Garlic

1 Tbs Honey

1 Cinnamon Stick

1 Dried Bay Leaf

1/2 Tsp Smoked Paprika

Pinch of Cheyenne Pepper

Kosher Salt and Freshly Ground Pepper to Taste

Crusty Baguette Bread

Heat 1 Tbs of the olive oil in a large dutch oven over medium high heat.  Add half the meat and season liberally with kosher salt and pepper.  Cook till nice and brown, about 5 minutes.  Transfer meat to a bowl and add another Tbs of olive oil and the rest of the meat.  Again, cook until nice and brown all over, another 5 minutes.  Transfer the rest of the meat to the same bowl, add remaining oil and add onions.  Season again with a little kosher salt and pepper.  Saute for about 2 or 3 minutes, add garlic, paprika, Cheyenne, thyme, bay leaf and cinnamon stick.  Stir for about a minute longer, deglaze pan with stout beer and reduce by half.  Be sure to scrape up the brown bits from the bottom of the pan.  Add the demi-glace, beef stock, 1/2 cup water and the meat with juices back into the pot.  Bring to a boil and reduce heat to medium low.  Hit the stew with the honey and stir.  Cover and simmer for about an hour.  Remove the lid and add the potatoes and carrots.  Cover and cook for another 25 to 30 minutes.  In a cup combine the remaining water and flour and pour into stew, stir and allow to come up to a boil for about 5 minutes till slightly thickened.  Check for seasoning and add more kosher salt and pepper if needed.  Serve hot with warm crusty baguette bread for sopping up the goodness.

Buttermilk & Herb Fried Chicken

My son, Lachlan, loves to eat pretty much any type of chicken fried up, heck, who doesn't?  I've fried a lot of chickens in my life but I like this one cause of it's real down home comfort food feel to it.  The key is the heat.  Too hot and it will burn before the inside is cooked all they way through.  Not hot enough and your chicken will be golden brown and raw in the middle.  I use the best of both worlds and start with hot heat and then go low and slow.  Buttermilk helps keep the chicken moist, even if you overcook it a bit so I always recommend you marinade your chicken for at least 5 hours.  Overnight would be best.  And the best part isn't when the chicken comes out of the fryer piping hot...It's the midnight snackin' you get right out of the fridge!

For the Chicken:

1 - 3 1/2 Lbs Fryer Chicken, Cut into 10 Pieces

1 Qt Buttermilk

2 Cups All-purpose Flour

2 Cups Shortening

1 Cup Frank's Red Hot Sauce

1 Yellow Onion, Peeled and Sliced

2 Sprigs of Fresh Thyme

2 Sprigs of Fresh Sage

1 Sprig of Fresh Rosemary

2 Tbs Lemon Pepper Seasoning

1 Tsp Kosher Salt

More Kosher Salt and Freshly Ground Black Pepper to Taste

In a large glass or plastic dish, combine the buttermilk, hot sauce, herbs, kosher salt and 1 tablespoon of the lemon pepper seasoning.  Add the chicken and place in the fridge to marinade overnight.  After the chicken has had a chance to soak, take it out about 1/2 hour before cooking so it can come to room temperature.  Pour flour and remaining lemon seasoning into a large dish or container, mix well to combine.  Place a large cast iron skillet over medium high heat, add shortening.  Meanwhile take chicken a couple pieces at a time and dredge in seasoned flour, shake off excess, and place on a plate to sit till shortening is melted and at around 350 degrees.  This will take about 10 minutes so it will give the flour a chance to adhere to the chicken.  Place the chicken skin side down in hot oil and fry for about 3 to 5 minutes.  Turn chicken over and fry for another 3 to 5 minutes.  Reduce heat to medium low and cook for 10 ot 12 minutes, flip the chicken over and finish cooking for 10 to 12 minutes more.  Remove chicken pieces from shortening and drain on paper towels or a paper bag and seasoning with more kosher salt and pepper.  Serve hot.

Parmesan & Black Pepper Hot Wings

Wings.....mmmm....I LOVE WINGS.  The best finger food hands down.  I mean, you can have them as an appetizer, a snack, game day eat, the list goes on.  And so many ways to prepare them.  My wife, Jennifer, always raved about these parmesan wings at a local wing place in Seattle so I thought that I would come up with my own version since I've never made them before with cheese.  I've never been to the wing place that she first tasted these babies but I thought I would give it a shot.  Now, with this recipe the key is to get all the wings in the sauce, toss em good, then spoon the thick cheese hot sauce back on top after you plate them...and bring lots of napkins.

For the Wings:

1 1/2 to 2 Lbs Chicken Wings & Drumettes 

1 Cup Freshly Grated Parmigiano Reggiano Cheese

1 Stick Unsalted Butter

1/4 Cup Frank's Red Hot Sauce

1 Tbs Lemon Juice

1 1/2 tsp Freshly Ground Black Pepper

Peanut or Vegetable Oil for Frying

Pre-heat an electric fryer to 350 degrees or bring up the oil to about halfway up a large dutch oven or frying pot to the same temp.  Wash your wings and drumettes in cold water and pat dry.  Place the wings in your fryer and cook for about 8 to 10 minutes (you may need to do this in batches depending on the size of the fryer or pot).  Meanwhile, place a medium sized sauce pan over medium heat.  Toss in butter, and when melted stir in lemon juice, hot sauce and black pepper, stir well.  Keep sauce over low heat.   Remove hot wings from fryer and drain.  Pour cheese into sauce pan and mix well, toss in wings and coat.  Pour wings and sauce onto a plate and serve with some celery & carrot sticks if you like.

Thin Crust Rustic Pizza

Here at the Diaz residence pizza is a staple.  Well, at least for my son and I.  My wife doesn't see our fascination with it.  When I was growing up, having pizza on a weekly basis was as common as Sunday meatloaf (which by the way, we didn't do).  This was my first attempt at making fresh pizza dough.  I am by no means a baker.  In fact, I really don't enjoy baking.  While I am a science junkie sometimes, the science and exactness of baking is something that I don't normally enjoy.  I mean, when you cook you have such free form to play with ingredients and techniques that you never really feel constrained.  In baking, if you usually don't follow the recipe exactly your efforts will more often than not fall short.  The bread won't rise, the cake will be dry, and in my case here, the dough won't be a pizza dough.  I didn't have any bread flour around, which by the way helps make for an elastic dough, which pizza likes.  So I had to go with good ol' fashioned all-purpose dough.  From this mistake, I still managed to make a pretty darn good pizza...but more like a cracker type pizza.  But we love thin, crunchy crust pizza so in the end, for once, my attempt at baking had a happy result.

For the Dough:

2 Cups All-purpose Flour

1/2 Cup Warm Water, About 115 Degrees

1/4 Cup Olive Oil

2 1/2 Tsp Yeast

2 Tsp Granulated Sugar

1 Tsp Kosher Salt

For the Toppings:

4 to 6 Slices Sopresetta or Salami

1/2 Red Onion, Peeled and Sliced Thin

1/2 Cup Basil Pesto, Fresh or Store Bought

4 oz Fresh Mozzarella, Sliced into 1/4" Rounds

2 oz Fresh Chevre, Crumbled

Kosher Salt and Freshly Ground Black Pepper to Taste

Fresh Basil Leaves

In a stand mixing bowl add some warm water and swirl it around.  Dump the water out and wipe the bowl clean.  Add the 1/2 cup warm water and yeast, stir till dissolved.  Allow to yeast to activate and froth, about 5 minutes (if the yeast doesn't froth, dump and start over).  Add olive oil and attach dough hook to machine, turn mixer to medium.  Pour in sugar, salt and flour.  Mix until dough comes together but not sticky, about 7 minutes.  If the dough it too sticky, simply add some more flour, about a tablespoon at a time.  Remove the dough and form into a nice ball.  Take a little olive oil and smear all over in a clean glass bowl.  Place dough in bowl and rub dough around to coat all over in oil.  Cover with plastic wrap and set in a warm spot to proof for about an hour.

When the dough doubles in size, remove wrap and punch down.  Now, the dough will be a bit more firm, cut into 1/3's and roll out into oval shapes, about 1/6" thick and about 6" wide and a foot long.  Preheat oven to 450 degrees.  Spray a baking dish with non-stick cooking spray.  Place one of the pizza doughs on the baking dish and spread the basil pesto all over, leaving about a 1/2" space on the edges.  Top evenly with mozzarella and chevre.  Sprinkle with kosher salt and pepper to taste.  Then finish topping with remaining ingredients.  Place in oven and bake for about 10 to 12 minutes till dough is cooked through and lightly brown and crisp.  Top with fresh basil leaves and serve hot.



Classic Bruschetta

The term bruschetta really applies to the toasted bread used in this classic Italian appetizer.  There are countless ways to top these little crusty finger foods (which I am sure we will see more of), but I thought it be fitting to start with a classic topping of basil and tomato.  I like the addition of fresh mozzarella and reduced balsamic.  It's like having a chilled version of a Margherita pizza with a little sweet tang to it.  The key here, like salsa, is to allow the flavors to meld in the refrigerator for at least 4 hours, but overnight would be better.  I like to use vine ripened tomatoes and I like the mild flavor and firmness of this tomato.  Be careful when dicing them, as with any tomato, they can have a tendency to mush.  I found that dicing the tomato skin side down, and using a really sharp knife, helps to keep the mushing to a minimum.

For the Topping:
8 Vine Ripe Tomatoes, Seeded and Diced
5 oz Diced Fresh Mozzarella
1/4 Cup Balsamic Glaze (you can find this in the stores or make your own)
1 1/2 Tbs Chopped Fresh Basil
1 Tbs Extra Virgin Olive Oil
1 tsp Chopped Garlic
Kosher Salt and Freshly Ground Pepper to Taste

For the Bruschetta:
1 French Baguette, Sliced into 1/2" Slices
Extra Virgin Olive Oil for Drizzling
Kosher Salt and Freshly Ground Pepper to Taste

In a medium sized glass mixing bowl combine the diced tomatoes, mozzarella, basil, tablespoon of olive oil, garlic and kosher salt and pepper.  Stir to combine well.  Cover with plastic wrap and put in the refrigerator for at least 4 hours so the flavors have a chance to develop and meld.  To prepare the bruschetta, heat your toaster oven or regular to broil (high if you have the option).  Lay the baguette slices on a baking dish and drizzle with olive oil and season with the kosher salt and pepper.  Place under the broiler and toast till the top is golden brown but the bottom is only slightly toasted, for about 3 to 5 minutes depending on the size of the rounds.  I think that this is the best way to make the bruschetta because leaving the bottoms barely toasted allows for a crunchy top but soft finish, much like a good crouton.  Remove the toasted bruschetta from the oven and plate.  Top each one with about a 1 or 2 Tbs of the tomato basil mixture.  Drizzle with the reduced balsamic and eat!

Ginger & Graham Cracker Crusted Calamari

This is such a quick and easy recipe to prepare with minimal effort.  Fried calamari is one of my favorite things to snack on whenever I eat out.  While the process of flash frying is pretty standard, taste and texture differ quite a bit from place to place.  I wanted to do something a little different by coating the calamari in graham crakers vs only flour.  This really gives the calamari a sweet hint and the powdered ginger compliments the graham cracker flavor.  Serve this alongside some Thai sweet chili sauce or your favorite dipping sauce.  The key to good calamari is not overcooking or they will become rubbery.

For the Calamari:
1/2 lb Calamari Rings & Tentacles
1 Cup Buttermilk
1 Cup Self-rising Flour
1/2 Cup Finely Crushed Graham Crakers
1/2 Cup Rice Flour
1 Tbs Powdered Ginger
1 Tbs Granulated Garlic
2 tsp Onion Powder
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
1/2 tsp Madras Curry Powder
1/2 tsp Cheyenne
Peanut Oil for Frying
Thai Sweet Chili Sauce for Dipping (Mae Ploy is a good one)

Make sure your calamari is washed and skin is cleaned off.  If you are buying your calamari whole, use a sharp chef knife to scrap the grayish skin away.  Then, wash to rinse off any remaining skin.  Cut your calamari into 1/2" rings, reserving the tentacles.  Place calamari into a glass bowl and cover with buttermilk.  Place in the fridge and marinate for at least an hour.  Pre-heat an electric fryer filled with peanut oil to 375 degrees (follow manufacturers instructions).  In a medium paper bag, combine the graham crakers, flours and spices.  Remove about 1/3 of the calamari from the buttermilk, drain slightly, and drop in the paper bag.  Close the top and shake well to coat.  Fry calamari in hot oil for no more than 90 seconds.  Remove from oil and drain on paper towels.  Repeat with remaining calamari.  Serve hot with some sweet chili sauce on the side and some lemon wedges.

Saffron Risotto with Mascapone & Asparagus

Mmmmm....creamy risotto.  My wife's favorite.  I really like the simple, yet refined flavors from melding the uniqueness saffron brings, the creamy, slightly sweet mascarpone, and the saltiness of the parmigianno regianno.  It seems like 3 out of 4 times I ask, "honey, what would you like for dinner?", I get "risotto!".  Add a little butter sauteed asparagus and you get color contrast and complimentary flavor that brings it all together.

For the Risotto:

4 to 6 Cups of Chicken Stock, Homemade Preferably

1 Cup Aborio Rice

1/2 Medium Yellow Onion, Diced Fine

1/2 Cup Chardonnay

1/4 Cup Freshly Grated Parmigiano Reggiano

1/4 Cup Mascarpone Cheese

3 Tbs Unsalted Butter

1 Tsp Chopped Garlic

Pinch Saffron Threads

Kosher Salt and Freshly Ground Pepper

For the Asparagus:

1 Cup Chopped Asparagus

1 Tbs Unsalted Butter

1 Tsp Extra Virgin Olive Oil

Kosher Salt and Freshly Ground Pepper to Taste

Bring the chicken stock up to a simmer in a medium stock pot or pan.  Reduce heat to low and keep warm.  Place a medium large saute pan over medium heat.  Add 2 Tbs butter, onion and garlic.  Season with the kosher salt and pepper.  Sweat the onions and garlic for about 3 minutes, add rice and saffron, continue to saute for about 2 to 3 minutes longer.  Deglaze pan with wine and cook till almost completely absorbed, scrapping the yummy bits on the bottom of the pan.  Add about 4 oz of stock, stirring the rice in a slow motion.  When the stock is just about absorbed into the rice, add another 4 oz or so of stock, again stirring in a slow motion.  Continue these steps until the risotto is tender, yet still has a little bite or al dente feel.  You may need more or less of the stock depending.  This cooking process should take about 20 to 25 minutes.  Remove from heat and add the mascarpone, Parmigiano Reggiano, remaining Tbs butter and stir until combined.  Taste and correct seasoning if needed with a little more kosher salt and pepper.

During the last 5 minutes of cooking time for rice, start sauteing the aspargus over medium heat in a small pan with the butter.  Season with a little kosher salt and pepper.  Cook until just tender.

Spoon the creamy risotto onto a plate, top with some of the sauteed asparagus and grate a little more of the Parmigiano Reggiano over the top.  Enjoy!

Grilled BBQ Glazed Pork Chops Stuffed with Bleu Cheese & Apples

Ok, so here in Washington it may be wet and rainy this time of the year, but that doesn't mean anything for those who love their Q!  Pork, apples and bleu cheese are a match made in hog heaven.  I like to contrast the deep rich flavors of the bleu cheese and bbq sauce with simply grilled squash and bell peppers.  If you don't have an outdoor grill fear not, just pick up a good quality grill pan and set it over medium high heat.

For the Chops:
4 - Thick Cut Bone-in Pork Chops
1 Cup Ole Ray's Kentucky Bourbon BBQ Sauce (Or Your Favorite BBQ Sauce)
1/2 Cup Seasoned Croutons, Finely Crushed
5 oz Crumbled Bleu Cheese
4 oz Diced Bacon Pieces
1/3 Cup Diced Peeled Granny Smith Apples
2 Tbs Denny Mike's Sublime Swine BBQ Rub (Or Your Favorite BBQ Rub)
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper to Taste
8 Tooth Picks Soaked in Water for About 1/2 Hour

For the Vegetables:
1 - Yellow Squash, 1/4" Slices
1- Green Squash, 1/4" Slices
1 - Red Bell Pepper, Seeded and Cut into 4 Pieces
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper to Taste

Heat your grill to medium high, about 375 to 400 degrees.  Cut out a pouch on each chop, about 4" or so across and back to the bone (carefull not to tear on either end or top and bottom of chops).  Rub with a little olive oil on each chop and season liberally on both sides with the Sublime Swine Rub, set aside to marinate at room temperature while you prepare the stuffing.  In a medium sized non-stick skillet over medium heat, add bacon.  Saute till slightly crisp, about 5 to 7 minutes.  Remove bacon and drain.  Add onion and apples to the bacon fat and sweat for about 5 minutes.  Season with a little kosher salt and pepper.  Add to bacon and allow to cool (place them on a small plate in the fridge for about 5 minutes).  When the veggies and bacon are cool, mix with the bleu cheese crumbles and crushed croutons.  Stuff each pocket with about 3 Tbs or so of the stuffing.  At this point you can use a couple tooth picks soaked in water per chop to close up the pouches.

Place chops on hot grill and cook for about 4 minutes, then turn chops 180 degrees and cook for another 2 to 4 minutes.  Turn over and brush each chop with a good amount of the Bourbon BBQ Sauce.  Cook for about 4 minutes, turn another 180 degrees and finish cooking for 2 or 4 more minutes.  Remove from grill and tent with some foil to keep warm. 

For the veggies, toss in a little olive oil and season with kosher salt and pepper.  Place on grill and cook for 3 minutes.  Turn over and cook for about 2 more minutes, remove from grill.  Serve with the pork chops (remember to remove the tooth picks!!!) and pass around some more of the Ole Ray's BBQ Sauce.

Pan Seared Beef Filets with Red Wine Demi-glace

What perfect way to start off my very first blog than to make steak?  Who doesn't love steak?  Well, maybe vegans, vegetarians and fanatical animal rights activists...but seriously, when we think of all things american, a juicy, tender hunk of beefy goodness is as american as apple pie (we'll save that recipe for another time).  This recipe is as simple as it is delicious.

For The Steaks:
4 - 6 to 8oz Beef Filet Mignons
2 Tbs Buck Naked's Buck Rub (or favorite steak seasoning)
2 Tbs Extra Virgin Olive Oil
1 Tbs Unsalted Butter
1/2 Tsp Kosher Salt *(I recommend omitting the salt if you use your own steak seasoning)
1/2 Tsp Freshly Ground Black Pepper

For The Sauce:
1 Shallot, Peeled and Sliced
1 1/2 Cups Beef Stock
1/2 Cup Cabernet Sauvignon or Other Full-bodied Red
2 Tbs Veal Demi-glace (I like the one from Williams-Sonoma)
1 Tbs Unsalted Butter
1 Tsp Chopped Garlic
Kosher Salt and Pepper to Taste

I've always found that it's best to have your steaks sit at room temperature for about a half hour before using to ensure even cooking.  Start by pre-heating your oven to 375 degrees.  Pat dry the steaks so there is no excess blood.  in a small ramiken or container, combine the Buck Rub, kosher salt and pepper.  Sprinkle the steaks liberally on both sides with the rub.  Heat a large saute pan or skillet over medium heat.  Drizzle olive oil and butter in skillet, as soon as the butter melts add the steaks.  Cook for about 5 minutes and turn over, cooking for another 3 minutes.  Transfer pan to the oven and cook for about 6 to 8 minutes more, depending on the thickness of the steaks, for medium rare doneness. 

Remove the steaks from the pan and tent with some foil to keep warm.  Pour out old oil and butter and add a little more olive oil to the pan if needed.  Place the pan back on the burner over medium high heat.  Saute the shallots for about 2 minutes, add the  garlic and quickly saute for about 30 seconds more.  Raise heat to high, deglaze pan with wine and reduce by half.  Stir in demi-glace and beef broth until smooth, allow to reduce by half for about 5 to 8 minutes longer.  Taste sauce and adjust seasoning as you see fit with the kosher salt and pepper.  Remove from the heat and strain.  Add the butter, stir till melted and combined with sauce. 

I like to serve this dish with a couple of the classics, Simple Mashed Potatoes and Roasted Aspargus.  Top with a filet and spoon the lucious demi-glace around the plate.  Yum...