Scroll down for the following recipes:

BROILED PORK CHOPS WITH HARICOT VERT
CHICKEN FRIED STEAK
MARK’S CHILI CON CARNE
CHORIZO HABANERO
COTES DE PORC NORMANDE (pork chops with apples & cream)
GRILLED FLANK STEAK WITH POBLANO PEPPER MARINADE
GRILLED RIB-EYE STEAK
IRISH STEW
JOTA
KIELBASA CASSEROLE
LAMB CHOPS WITH THYME & RED WINE
MARINATED LEG OF LAMB
MARK’S MEATLOAF
MU SHU PORK
OSSO BUCO
PORK CHOPS WITH POBLANO-CILANTRO SAUCE
MARK’S POT ROAST
RACK OF LAMB
STEAK AU POIVRE
STEAK DIANE
STEAK HABANERO.
TEXAS SIRLOIN QUESADILLAS
VEAL STUFFED WITH MUSROOMS


BROILED PORK CHOPS WITH HARICOT VERT

     Haricot Vert are tender French string beans.  Use regular string beans if your supermarket doesn’t carry them.

4 center cut pork chops
Olive oil as needed
Rosemary, chopped, as needed
Salt and pepper to taste
4 oz. dry white wine
4 oz. veal stock
1 bay leaf
4 cloves garlic, chopped
Gastric, as needed, (see recipe below)
6 oz haricot vert
3 shallots, chopped

            Preheat the broiler.  Brush the chops with oil and sprinkle with rosemary, salt, and pepper.  Do not cover the pan with foil.  Broil until desired doneness.  Remove the chops and cover with foil to rest and stay warm.  Place the broiler pan on top of the stove and turn the heat up to high.  Deglaze the pan with white wine, and then add stock, bay leaf, some rosemary, two cloves of garlic, and reduce for a minute or two.  Add two oz. of the gastric. Continue to reduce and taste, adding more gastric if necessary.  Strain the sauce before serving.  Sauté the haricot vert with the shallots in olive oil until almost tender.  Add the remaining cloves of garlic toward the end and season with salt and pepper.   

GASTRIC:

4 oz sugar
½ cup white wine vinegar

         Heat the sugar in a saucepan until it melts and turns a pale brown.  Add vinegar and cook until sugar has completely dissolved and is incorporated into the vinegar. 

CHICKEN FRIED STEAK

           Texas’ premier comfort food, chicken fried steak, has no chicken in it.  It is called such because the steak is breaded and pan-fried much like fried chicken.  A descendent of the German dish wienerschnitzel, it is traditionally made with round steak.  Top round is the most tender.

Vegetable oil, as needed
Two 8 oz., half-inch thick, round steaks
Flour as needed, seasoned with salt, pepper and cayenne pepper
2 beaten eggs
1 cup milk

            Heat a large heavy skillet and add at least a quarter inch of oil.  The oil should be about 350 degrees.  Pound the steaks with a mallet until they are half as thick.  Dredge each steak in the flour, then the egg, and then back in the flour.  Press the steaks into the flour to ensure complete coverage and then shake off any excess.  Place them in the oil and pan-fry each side until golden brown.  Remove them from the skillet and make the gravy.  Pour out all but two tablespoons of the oil.  Add two tablespoons of flour and cook the roux over medium heat, frequently whisking until it becomes golden brown in color.  Slowly pour in the milk, constantly whisking and cook until desired consistency.  Season with salt and pepper and pour over the steaks.

MARK’S CHILI CON CARNE

One pound ground beef
One tablespoon olive oil
One tablespoon chile oil
One large onion, chopped
4 fresh hot peppers, finely chopped
2 cloves of garlic, chopped
One 15 oz can Hunts tomato sauce
One tablespoon chili powder
Half teaspoon cayenne powder
A few dashes of hot pepper sauce
One teaspoon cumin
Half teaspoon achiote powder
Half teaspoon coriander
Half teaspoon of paprika
Quarter teaspoon oregano
Quarter teaspoon black pepper
Half teaspoon salt

           In a large pot, sauté the ground beef until browned and then remove with a slotted spoon.  Drain the fat if you wish.  Add the oils and then sauté the onion and peppers until soft.  Add the garlic and sauté one minute.  Add all of the remaining ingredients and the meat.  Bring to a boil and simmer for one hour, stirring frequently.  Add more salt if necessary. 
            This recipewill produce a notablyhot chili.  But there are plenty of points whereyou can modify the heatlevel.  You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil forthe chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.  I wouldn’t forgo the chili powder though, since thisis chili con carne after all.  By the way, there is a difference between chile (with an “e”) powder and chili (with an “i”) powder.  Chile (with an “e”) powder is solely ground chile peppers.  Chili (with an “i”) powder is a mixture of chile powder and other spices such as cumin, coriander, garlic, etc.  Chili powder can always be found in the spice section of any supermarket.  
            Achiote are the seeds of the annatto tree and the two names are often used interchangeably.  Achiote can be found in the Goya section of your supermarket.  Simply grind the seeds in a spice grinder. 

CHORIZO HABANERO.

1 large onion, chopped
2 large potatoes, peeled, halved lengthwise, and sliced thin
3 tablespoons olive oil
1 lb chorizo sausage, sliced
6 garlic cloves, chopped
1 batch of habanero sauce (see recipe below)
Salt & pepper to taste.

            Sauté the onions and potatoes in the oil until they start to soften.  Add the chorizo and continue sautéing until everything is almost cooked.  Add the garlic and sauté one minute.  Then add the sauce and simmer for a few more minutes.

HABANERO SAUCE

1 cup water
1/3 cup of red wine vinegar
1-3 fresh or dried habanero peppers, depending on how hot you like it.
1 large red bell pepper
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt

Chop up the bell and habanero peppers, (or grind the habaneros if using dried). Place all of the ingredients in a saucepan, bring to a boil, and then simmer for 8-10 minutes. Finally, puree the mixture in a blender.

COTES De PORC NORMANDE

4 pork chops
salt and pepper to taste
vegetable oil, as needed
2 Granny Smith apples, peeled, cored and cut into slices
2 tablespoons butter
2 oz. apple brandy
1 cup heavy cream

             Season the pork chops with salt and pepper and sauté in the oil until completely browned on each side.  Remove the chops from the pan and set aside.  Add the butter to the pan and sauté the apples until browned.  Remove the apples and set aside.  Deglaze the pan with the brandy and reduce by at least two thirds.  Pour in the heavy cream and bring to a simmer.  Season with salt and pepper.  Return the chops to the pan and coat with the cream.  Place the apple slices on top of the chops and simmer for a few minutes or until the chops are fully cooked.

GRILLED FLANK STEAK WITH POBLANO PEPPER MARINADE

1 lb. flank Steak
1 batch poblano pepper marinade (recipe below)
Olive oil as needed
Salt & pepper to taste

             Pound the steak with a meat mallet if necessary to thin, tenderize and/or create a uniform thickness.  Place in covered container in the marinade for at least two hours or optimally overnight.  Remove excess marinade and place steak on a very hot grill until the first side sears, about two minutes.  Flip, sear the other side and serve.  Cut it against the grain for greater tenderness.  If you like, you can use the leftover marinade as a sauce but you must boil it first for a few minutes since it was in contact with raw meat.

Poblano pepper marinade:

1 cup water
One third cup white wine vinegar
2 poblano peppers, roughly chopped
2 oz. onion, roughly chopped
3 cloves garlic, roughly chopped
Handful of cilantro
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt

             Place all of the ingredients in a saucepan, cover, and bring to boil.  Reduce to a simmer, covered, for eight minutes.  Puree sauce thoroughly in a blender.  It yields about one and a half cups.

GRILLED RIB-EYE STEAK

 1 lb. rib-eye steak
Olive oil as needed
Onion powder to taste
Garlic powder to taste
Salt and pepper to taste

            Brush the steak with olive oil and liberally season it with the onion powder, garlic powder, salt and pepper.  Don’t bother trimming any of the fat.  Much of it melts while cooking and what doesn’t helps flavor the meat.  Wipe your grill grates with oil and get your grill smoking hot.  Add the steak and leave it untouched, and the grill covered, until the one side is completely seared, approximately 4-5 minutes.  Flip and sear the other side.  For a 1-lb. steak, once each side is fully seared you should be close to medium-rare.  If you must cook it longer place the steak on the rack above the grates, cover the grill and cook until the desired degree of doneness. 

IRISH STEW

 2 lbs. lamb shoulder cut into bite size cubes
Salt and pepper to taste
2 tablespoons salted butter
¼ cup vegetable oil
1 large onion, roughly chopped
¼ cup all purpose flour
1 quart lamb, beef, or veal stock
1 12-oz. bottle of Irish stout beer
Small handful of chopped herbs, parsley, rosemary and/or thyme
3 cups mixed root vegetables, (carrots, turnips, parsnips, rutabagas, and/or potatoes), chopped into a large dice. 

             Season the lamb with salt and pepper and then brown the meat in the butter and oil in a large heavy pot with a snug-fitting lid.  When the meat is browned, remove with a slotted spoon and reserve.  Add the onion and soften.  Then add the flour, lower the heat, and constantly stirring, make a roux, (mixture of fat and flour).  If it is too dry you can add a little more butter.  Stir and cook the roux/onion mixture for a few minutes to cook out the floury taste.  Slowly add the stock and beer and whisk to fully incorporate the roux with the fluids.  If using rosemary or thyme, add them now, if using fresh parsley, add it at the very end just before service.  Add a little salt and pepper.  Bring to a boil, reduce to a very gentle simmer, cover, and cook for one hour.  Add the vegetables and continue to simmer until the vegetables are completely soft, (about 45 minutes depending on the size of them).  Based on the degree of fluid you like in your finished stew, you may wish to uncover it during part of the final simmering time.  Assess for additional seasoning and serve with your favorite Irish beer. 

            Have a little extra stock or beer on hand in the event the liquid reduces more than you desire.  The type of cooking vessel you employ, the nature of your stove and the cooking temperature will all influence the rate of evaporation.  If you wish to add fresh chopped tomatoes or tomato sauce, add them just after the stock and beer.  Carrots, parsnips, turnips, and rutabagas, especially larger specimens are tougher than potatoes.  Cut them a little smaller than the potatoes in an effort to have all the vegetables cooked simultaneously.

JOTA

12 oz. pork shoulder cut into stew size cubes
Salt and pepper to taste
1 lb. pork neck bones
Olive oil, as needed
1 large onion, chopped
4 garlic cloves, chopped
2 oz. sherry
2 oz. quality grappa or cognac
1 cup beef stock
6 cups water
Thyme, chopped to taste (divided)
Rosemary, chopped to taste
3 bay leaves
8 oz. pancetta, chopped
8 oz. sauerkraut
1 cup water
1 15.5-oz. can pink beans

             Season the pork shoulder cubes with salt and pepper and brown them and the bones in a large pot in very hot oil.  Add the onion and sauté until soft.  Add the garlic and sauté one more minute.  Deglaze the pan with the sherry and grappa.  Add the beef stock, water, thyme, rosemary, two of the bay leaves, and more salt and pepper.  Bring to a boil and then immediately reduce to a simmer and cook for an hour and a half.  Skim the surface to remove any fat and scum as need be.  While the soup is simmering sauté the pancetta until the fat is rendered.  Add the sauerkraut, water, the last bay leaf, thyme, salt and pepper.  Simmer, uncovered for 30 minutes.  After the soup has simmered for an hour and a half, add the pancetta and sauerkraut mixture and simmer 30 minutes more. 

KIELBASA CASSEROLE

     This recipe comes from Chef Mary Ellen Scott.  Check out her website at thatsmyhome.com.

3 lbs. kielbasa
1 bottle (12 oz.)  chili sauce
12 oz. ketchup
6 oz. boiling water
1 bay leaf
4 whole allspice
1 large onion, thinly sliced
4 oz. brown sugar
4 oz. red wine

         Preheat oven to 400 degrees.  Place sausage in a large pot and cover with cold water.  Bring to a boil, reduce heat and simmer for 15 minutes and then drain. Cut sausage into 1-inch pieces and place in a deep baking dish.  Combine chili sauce, ketchup and water in a mixing bowl.  Add bay leaf and allspice. Pour over kielbasa. Top with onion and sprinkle with the brown sugar. Bake uncovered at 400 degrees for 30 minutes. Add wine and bake 15 minutes more. Remove bay leaf and allspice.  Spread sausage pieces out on a large platter, drizzle with sauce and insert a toothpick into each one. 

LAMB CHOPS WITH THYME & RED WINE

4 lamb rib chops
Olive oil as needed
Dried thyme as needed
Salt and pepper to taste
Half cup red wine
2 tablespoons cold butter

             I never measure the thyme for this dish but simply “eyeball” it.  Brush the chops with olive oil and sprinkle them with dried thyme, salt and pepper.  Heat up a sauté pan, add olive oil, and when it just starts to smoke add the chops.  Sear them on each side and set aside.  Pour out the excess oil if desired and deglaze the pan with the red wine.  Sprinkle the wine with more dried thyme.  Reduce the wine by half.  Return the chops to the pan and add the butter.  Serve the chops as soon as the butter has melted into the sauce. 

MARINATED LEG OF LAMB

Serves 8 - 10.

            This recipe comes from Simply Irresistible:  Easy, Elegant, Fearless, Fussless Cooking, by Sheilah Kaufman

2/3 cup olive oil
3 Tablespoons lemon juice
salt to taste
freshly ground pepper to taste
3 tablespoons chopped fresh parsley
1 teaspoon oregano
3 bay leaves, crumbled
1 cup thinly sliced onions
4 garlic cloves, thinly sliced
6 - 7 lb leg of lamb, boned, butterflied, and trimmed of fat
  
            For the marinade combine the olive oil, lemon juice, salt, pepper, parsley, oregano, bay leaves, onion, and garlic in a large shallow glass baking dish.  Marinate the lamb in the refrigerator overnight or up to three days, turning the meat a few times a day.  Preheat your grill or the broiler in your oven.  Without drying the meat off, place it on a rack about 4" from the heat in the broiler or on your grill.  Sprinkle the meat with salt and broil for about 15 minutes.  Turn the meat over, sprinkle with more salt and broil or grill another 15 minutes or until desired doneness.  To serve, slice the meat against the grain into thin slices and place on a serving platter. Serve with cooked onions if desired.

MARK’S MEATLOAF

1 ¾ lbs. 90% lean ground beef
2 eggs
2 oz. olive oil plus extra for cooking
6 oz. beef stock plus extra for drizzling
½ cup grated Parmesan or Romano cheese
½ cup plain bread crumbs
A hefty handful of chopped fresh parsley
Generous sprinkling of kosher salt and black pepper

            Mix all of the ingredients in a bowl and place on an oiled sheet pan.  Form a uniform rectangle 1 ½ - 1 ¾ inches in height.  Place into a 350 degree oven.   I remove it when the internal temperature has reached 140 degrees which is medium.  Heat the remaining beef stock to a simmer and drizzle over slices of the meatloaf. 

MU SHU PORK

2 tablespoons soy sauce, plus extra as needed

2 tablespoons cornstarch

1 lb. pork shoulder or loin, cut into thin strips

pinch of salt

1 oz. tiger lily buds

1 oz. dried wood ear mushrooms

vegetable oil as needed

3 eggs, beaten

1 batch scallions, chopped

Sesame or hot chile oil, as needed

            Make a slurry by whisking the 2 tablespoons soy sauce with the cornstarch in a bowl.  Add the pork and a pinch of salt, stir, and allow the pork to marinate for 45 minutes.  Cut off the knobby ends of the lily buds.  They are tough and chewy.  While the pork is marinating soak the lily buds in a bowl of water for 45 minutes and the wood ear mushrooms, in a separate bowl for 30 minutes.  In a large skillet or wok, sauté the pork in the vegetable oil, remove, and set aside.  Then sauté the eggs, adding more oil if necessary until still soft and a little runny.  Remove the eggs and set aside.  Sauté the lily buds, mushrooms, and scallions, adding more oil if necessary, until the scallions soften.  Return the pork and eggs to the skillet.  Add additional soy sauce as needed.  Sauté everything briefly and finish with a drizzle of sesame or hot chile oil.  Serve with white rice. 

OSSO BUCO

4 veal shanks
Salt and pepper to taste
3 tablespoons olive oil
1 and a half  cups parsnips, roughly chopped
1 and a half  cups turnips, roughly chopped
4 cloves of garlic, chopped
2 tablespoons tomato paste
1 cup red wine
1 cup beef or veal stock
2 tablespoons parsley, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped

         Season the shanks with salt and pepper and brown them in a large skillet with the olive oil, for about 5 minutes on each side.  Place the shanks in a large ovenproof casserole dish with a tight fitting lid.  In the same skillet you browned the shanks, sauté the vegetables for about 3-4 minutes adding more olive oil if necessary.  Add the garlic and tomato paste and sauté for a few minutes more, being careful not to burn the paste or the garlic.  Add the stock, wine, and herbs and bring to a boil.  Pour everything over the shanks and place the casserole dish in a preheated 350 degree oven for 1 hour and 45 minutes.  Add salt and pepper to taste at the end.

PORK CHOPS WITH POBLANO-CILANTRO SAUCE

6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 pork chops
olive oil, as needed
onion, 8 ounces, chopped
6 cloves garlic, chopped

         Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender.  Add additional water if necessary.  Brush the chops with olive oil and season with salt, pepper, and cayenne powder.  Sear the chops on each side in the oil.  Do not fully cook the chops.  Remove them as soon as each side is seared and set aside.  Roughly chop the remaining poblano peppers and sauté with the onion in the same pan you sautéed the chops until the onions start to soften. Add extra oil if necessary.  Add garlic and sauté one minute more.  Return the chops to the pan and add the sauce.  Simmer until the chops are cooked.  About 3-5 minutes for half inch chops. 

MARK’S POT ROAST

3 lb. chuck roast
Olive oil as needed
Salt and pepper to taste
1 pint beef stock
1 cup red wine
1 tablespoon tomato paste (optional)
2 bay leaves
Chopped thyme, rosemary and parsley to taste
4-5 red potatoes
4 large carrots
20 pearl onions or 2 medium Spanish onions
4 cloves garlic, chopped

            Take the widest covered pot you have and place it on the stove on high heat.  Brush the roast with olive oil and sprinkle both sides with salt and pepper.  Add oil to the pot, wait till it starts to smoke and sear the roast on each side until browned.  Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil.  Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer.  Add salt, pepper, bay leaves, thyme and rosemary.  Add the meat back into the pot and cover.  Place the pot in a 350 degree oven or maintain it at a very gentle simmer on the stovetop for two hours.  Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning.  Cut the carrots into large chunks.  Peel the pearl onions and leave them whole or peel and quarter the Spanish onions.  At the 90 minute point add all of the vegetables and garlic.  Cook for another half hour or until the vegetables are tender.  If it takes a little longer than two total hours that’s fine.  A little extra cooking time will not harm the meat.  Add the chopped parsley just before service. 

RACK OF LAMB

1 full rack of lamb

Olive oil, as needed

2 tablespoons rosemary, chopped

2 tablespoons thyme, chopped

Salt and pepper to taste

1 cup red wine

1 cup beef/veal stock

2 bay leaves

3 garlic cloves, chopped

1 tablespoon cold butter

       Make sure your butcher has removed the chine bone from the rack.  Most do but double-check.  The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops.  Trim some of the excess fat from the rack but don’t overdo it.  You need some fat to naturally baste the meat while it cooks and furnish some drippings to make a sauce.  Lightly brush the rack with olive oil.  Then sprinkle both sides with half of the rosemary and thyme, salt and pepper.  Thoroughly sear the rack on each side in a hot skillet in oil.  
        Place the rack in a roasting pan, preferably with a grate on the bottom, and then into a preheated 375 degree oven.  The next thing people often ask is how long to cook it.  Forget time.  Cook by temperature.  Remove the lamb when a thermometer placed dead center in the meat reads 125 degrees for rare, 130 for medium rare and 135 for medium.  
        When the roast is finished, place it on a serving plate and cover it with aluminum foil.  Roasts need to rest after cooking so the meat will re-absorb its juices.  If you cut them immediately after cooking all of the juices will run out.  The foil will keep it warm while you are finishing the sauce.  While the lamb is roasting begin the sauce.  Deglaze the skillet with the wine and bring it to a boil as you scrape the delicious browned bits off the bottom.  Reduce the wine to at least half, and then add the stock, the remaining rosemary and thyme, bay leaves, garlic, salt and pepper.  Reduce the sauce to at least half, add the butter at the end, and then strain it.  Carve the roast into individual chops and pour the sauce over them.

STEAK AU POIVRE

1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon green peppercorns
1 tablespoon pink peppercorns
2 6-8 oz. steaks about one inch thick or less
Olive oil as needed
Salt to taste
2 tablespoons butter
2 oz. cognac, brandy or dry sherry
1 cup beef or veal stock
2 oz. heavy cream

             This recipe is very flexible.  First, you can simply use all black peppercorns, (which is the traditional method).  I like an assortment for a greater breadth of flavor.  Grind the peppercorns and spread them out on a plate.  Versatility continues with the steak options.  Choose tenderloin, rib, or strip steaks.  Brush the steaks with a little olive oil and season with salt.  Then place each side of the steaks on the peppercorns to coat.  Melt the butter in a skillet and sear the steaks on each side.  Remove the steaks to a 200 degree oven or cover with foil to keep warm.  Deglaze the pan with the cognac, (or brandy or sherry.)  To maximize flavor via caramelization ignite the alcohol by tipping the pan toward the flame or with a match.  Boil the alcohol and scrape the bottom of the pan to release the browned bits, otherwise known as the fond.  Add the stock and reduce it by at least half.  Season the sauce with salt.  Add the cream, return the steaks to the pan, and simmer until the steaks reach your desired doneness. 

STEAK DIANE

            The type of steak utilized varies but fillet mignon, a.k.a. tenderloin, and strip steak are the two most common.  Stick with a tender piece of meat no more than a half inch in thickness.  Pound the meat with a mallet down to a half inch if need be. 

2 (8 – 12 oz.) tenderloin or strip steaks
Olive or vegetable oil as needed
Salt and pepper to taste
1 large shallot, minced
2 oz. cognac or brandy
Half cup veal or beef stock
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce 
2 tablespoons cold butter
Chopped chives as needed 

             Brush the steaks on both sides with some oil and season with salt and pepper.  Heat a heavy bottomed 12-inch skillet over high heat and add enough oil to cover the bottom.  When the oil just starts to smoke add the steaks and sear until the first side is browned.  About 2 minutes.  Flip and sear the other side.  Remove the steaks and cover with foil or place in a 200 degree oven to keep warm.  Add more oil to the pan if necessary and sauté the shallot.  Remove the pan from the heat and add the cognac.  Either tilt the pan so the flame ignites the alcohol or use a match.  When the flames subside add the stock and mustard, bring to a boil, and then simmer until reduced by at least half.  Whisk in the Worcestershire and then the butter.  Taste and season with additional salt and pepper if need be.  Add the steaks back to the skillet and cook briefly on each side to heat up and become coated with the sauce.  Sprinkle with the chives and serve. 

STEAK HABANERO.

1 pound flank steak
3 tablespoons olive oil
1 large onion
5 cloves garlic
6 roasted poblano peppers, (or bell peppers if you can’t find
poblanos).
½ cup chopped cilantro
1 batch of habanero sauce (see recipe below)
Salt & pepper to taste

             First, roast the peppers in the broiler and then peel and remove the seeds.  To roast peppers, place your broiler pan as close to the flame as possible and fully heat before adding the peppers.  You want fast, intense heat to char the skin but not the underlying flesh. Turn the peppers as each side turns black.  Then place them in a covered container to allow them to steep.  After cooling the seeds and stems can be easily removed.  Place the peppers aside and continue with the recipe.
            Pound each side of the steak with a meat tenderizer and then sprinkle with salt and pepper.  Sear each side in a sauté pan in the oil.  The moment it’s browned flip it, and then remove it as soon as the other side is browned.  Set the steak aside.  In the same pan, sauté the onions and roasted peppers until just soft and then add the garlic.  Sauté 1-2 minutes and then add the habanero sauce and half of the chopped cilantro.  Simmer briefly.  Add the steak and continue cooking until desired doneness, (medium rare is just moments away).  Add the remaining cilantro at the end.  Add salt and pepper to taste.  Serve with warm tortillas for dunking in the sauce. 

HABANERO SAUCE

1 cup water
1/3 cup of red wine vinegar
1-3 fresh or dried habanero peppers, depending on how hot you like it.
1 large red bell pepper
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt

Chop up the bell and habanero peppers, (or grind the habaneros if using dried). Place all of the ingredients in a saucepan, bring to a boil, and then simmer for 8-10 minutes. Finally, puree the mixture in a blender.

TEXAS SIRLOIN QUESADILLAS

This recipe comes from thatsmyhome.com

1 lb. sirloin
½ cup red wine
3 garlic cloves, chopped
1 teaspoon ground cumin
2 teaspoons chili powder
2 tablespoons olive oil plus extra as needed for cooking
3 large poblano peppers, julienned
1 large onion, julienned
8 large flour tortillas
3 ½ cups Monterey jack cheese, shredded
1 cup cilantro, chopped
 
        Slice the steak across the grain into thin slices.  In a large sealable plastic bag combine the wine, garlic, cumin, chili powder and olive oil. Add the meat to the bag, seal, and marinate for 4 hours or overnight.  
        Sauté the poblano peppers and onion in olive oil until soft.  Remove peppers and onions from the pan and set aside.  Drain the beef and sauté in the same pan, adding more oil if necessary.  Return the peppers and onions to the pan and sauté one more minute.  
        Place a tortilla on a griddle.  Sprinkle with some of the melted cheese, beef mixture, cilantro and top with more cheese.  Cover with another tortilla.  Grill first side until browned, flip and brown other side.  Repeat with remaining tortillas.  Cut into wedges and serve.

VEAL STUFFED WITH MUSROOMS

4 veal cutlets
Olive oil, as needed
Salt and pepper to taste
Duxelles, as needed, (see separate duxelles recipe)
2 oz. sherry or other fortified wine
4 oz. beef or mushroom stock
2 tablespoons cold butter
Chopped parsley to taste

             Place plastic wrap over each cutlet and pound them so they are as thin as possible without tearing them.  Lightly brush the cutlets with olive oil and sprinkle with salt and pepper.  Place some of the duxelles filling down the center of each cutlet taking care not to overstuff them.  Roll the cutlets tightly and secure with cooking twine near the ends and the center.  In a 12-14 inch skillet sear the cutlets on each side in very hot olive oil.  As soon as they are uniformly browned, remove from the pan and cover with foil to keep warm.  Deglaze the pan with the sherry and boil the alcohol down.  Add the stock salt and pepper, and reduce by at least half.  Add the butter, parsley and reserved cutlets.  Roll the cutlets in the sauce until the butter melts and serve.