Steak Au Poivre

and Broiled Stuffed Tomatoes

Recipe courtesy Rachael Ray

  • 4 vine ripe tomatoes, red or yellow, tops trimmed and seeded
  • Extra-virgin olive oil, for drizzling, plus 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup bread crumbs or 1 slice, 1/2-inch thick, stale crusty bread, torn
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 clove garlic, chopped
  • 2 cups arugula leaves, the tops of 1 bunch
  • 4 New York Strip steaks, 1-inch thick
  • 3 tablespoons coarse ground black pepper
  • Olive oil or cooking spray, to coat skillet
  • 1/4 cup good brandy
  • 2 tablespoons butter

Preheat the oven to 400 degrees F.

Heavy bottomed skillet over medium high to high heat.

Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving.

Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. Sear and seal the steaks, cooking them 4 minutes on each side. for medium rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium well doneness. Remove steaks and let stand 5 minutes. Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks.

Grilled Shrimp Cocktail

with Horseradish Cream Dipping Sauce

Recipe courtesy Rachael Ray

  • 1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel in tact
  • 1 teaspoon coarse salt
  • 3 tablespoons butter, melted
  • 1 lemon, zested and juiced
  • 1/2 cup plain bread crumbs, 3 handfuls
  • 1/2 cup prepared horseradish
  • 1/2 cup half-and-half or light cream
  • 1/2 teaspoon salt, eyeball it
  • 1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 2 tablespoons chopped parsley, for garnish
  • 4 leaves Romaine hearts

Preheat a grill pan over medium high heat.

Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.

In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.

Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.