Author: Sharye Grella

2 cups kosher salt 2 New York steaks (or your favorite cut ) — about 1 inch thick Preheat the grill. Mix salt with just enough water (about 3/4 cup) to make a non-runny paste. Firmly pack the salt paste onto the top of the steak. Place steak on the grill, salt side up, and… Continue reading Salt-Crusted New York Steak

FOR THE SALAD 8 cups fresh broccoli flowerets, chopped 6 green onions, finely sliced 1 8-ounce can sliced water chestnuts, well drained 1 cup Craisins (or raisins) 1 cup cashews 8 slices bacon, crisply cooked and crumbled FOR THE DRESSING 1 cup Best Foods mayonnaise 1/2 cup granulated sugar 1-1/2 to 2 tablespoons cider vinegar… Continue reading Crunchy Broccoli Salad with Cashews

FOR THE CRUST: 2 cups flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup cold butter, diced 5 tablespoons shortening 4 tablespoons ice water 3 tablespoons freshly-squeezed lemon juice, divided FOR THE FILLING: 1 cup plus 1 teaspoon granulated sugar, divided 2 tablespoons plus 2 teaspoons quick-cooking tapioca 1 tablespoon freshly-squeezed lemon juice 4… Continue reading Marionberry Dessert

12 ounces dried penne (or fettuccine) 1/2 pound fresh asparagus (or broccolini) 1/4 teaspoon granulated sugar  Freshly-ground kosher salt, to taste 1 tablespoon olive oil 2 fresh garlic cloves, crushed 5 large eggs — use 4 yolks, plus 1 whole egg 1/4 pound finely-shredded pecorino cheese, divided Freshly-ground black pepper, to taste 3/4 cup fresh… Continue reading Pasta Carbonara with Fresh Asparagus 

1 10-ounce bag baby spinach leaves, washed and well dried 10 ounces finely-shredded Gruyère cheese 4 hard-cooked eggs, peeled and sliced 1 cup fresh mushrooms, thinly sliced  6 strips chopped crisply-cooked bacon, divided 1/2 cup sliced almonds, toasted 1 tablespoon olive oil 1 large shallot, finely minced 1 teaspoon freshly-minced garlic clove 1/3 cup white… Continue reading Spinach Salad with Grilled Chicken and Warm Bacon Dressing

For the Marinade/Dressing: 1/4 cup balsamic vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons dark brown sugar 1 teaspoon finely-minced garlic 1 teaspoon freeze-dried basil leaves 1 teaspoon kosher salt, or to taste For the Salad: 1 tablespoon extra-virgin olive oil 4 boneless-skinless fillets of chicken thighs (or breasts) Kosher salt and freshly-ground black pepper,… Continue reading Chicken-Caprese Salad

4 tablespoons unsalted butter, divided 1 medium yellow onion, finely chopped 2/3 cup celery, finely chopped 1/3 cup green pepper, finely chopped 1/3 cup red bell pepper, finely chopped 1/3 cup fresh Italian parsley, finely chopped 1 pound fresh lump Dungeness crab meat 1/3 cup Best Foods Real Mayonnaise (not “light”) Dash of Worcestershire sauce… Continue reading DEVILED CRAB APPETIZER

1/3 cup freshly-squeezed lemon juice 3 teaspoons finely-minced fresh garlic 1/4 cup extra-virgin olive oil (plus some for sautéing), divided 6-8 boneless skinless chicken breasts (or tenders or thighs) Kosher salt, to taste Freshly-ground black pepper, to taste 1 1/2 teaspoons freshly-ground nutmeg 1 1/2 teaspoons ground coriander 1 1/2 teaspoons dried oregano leaves 1… Continue reading Limoncello Chicken

FOR THE SALAD:  2 8-ounce freshly-grilled tuna steaks (see comments below) 1/4 cup extra-virgin olive oil, or as needed 6 hard-boiled eggs, peeled and quartered lengthwise 1 1/4 pounds small young red potatoes (or fingerling) potatoes Kosher salt and freshly-ground black pepper, to taste 2 medium heads Boston or butter lettuce (torn into serving pieces)… Continue reading Salade Niçoise

For the Chicken: 1/4 cup rice vinegar 2 tablespoons reduced-sodium soy sauce 2 tablespoons mirin 2 tablespoons toasted sesame oil 3 large cloves garlic, finely minced 1 tablespoon freshly-grated ginger root 2 green onions, thinly sliced (both green and white portions) 6 boneless skinless chicken thighs (or 4 breasts), in 1-inch chunks 1/3 cup all-purpose flour… Continue reading Lemon-Glazed Chicken