Screaming Eagle Cheese-

Steak Sub
6 servings

INGREDIENTS
FOR THE CHIPOTLE MAYONNAISE:
cup mayonnaise

3 chipotle peppers in adobo sauce, minced, or more to taste

FOR THE SANDWICHES:

2 tablespoons neutral cooking oil, like canola

1 large white onion, peeled and sliced thin

2 red bell peppers, seeded and sliced thin

1 green bell pepper, seeded and sliced thin

Kosher salt and freshly ground black pepper to taste

1 tablespoon unsalted butter

1 pound button mushrooms, cleaned and sliced thin

2 pounds skirt steak, cut into 6 equal-size sections

6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10

inches, sliced down the center

pound sharp Cheddar cheese, sliced thin

PREPARATION
1. To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl
and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)

2. To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast
iron, over medium heat. Add oil to pan and, when it begins to shimmer, add the onion and
peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown,
approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe
pan, add butter and repeat process with mushrooms. Cook until they have released their juices
and are soft and glazed, about 6 minutes. Remove and set aside.

3. To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season
meat aggressively with salt and pepper. Place steaks on griddle, working in batches if necessary,
and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter
and allow to rest.

4. To make sandwiches: Preheat oven to 200 degrees. When steaks are complete, slice them
against the grain as thinly as possible. Place sub rolls in oven to warm. Return sliced steaks to
griddle or frying pan, over medium heat, and add onions, peppers and mushrooms. Stir to
combine, turn heat to low and cover with sliced cheese. Using tongs and a wide spatula, stir and
pull to combine as cheese melts, approximately 3 minutes.

5. To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each
serving. Fill each sub with a mixture of meat, vegetables and cheese. Serve immediately.

Pork Cutlets Parmigiana

4 servings

INGREDIENTS
8 thin slices lean boneless loin of pork, about 2 ounces each

1 egg, beaten

3 tablespoons water

1 teaspoon ground cumin

2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried

Salt and freshly ground pepper to taste

1 cups fine fresh bread crumbs

1 tablespoon olive oil

1 tablespoon finely chopped garlic

 2 tablespoons finely chopped onions

2 cups canned crushed tomatoes

1 teaspoon chopped fresh oregano, or 1/2 teaspoon crumbled dried

4 tablespoons vegetable oil

4 thin slices of mozzarella cheese, sliced in half

4 tablespoons grated Parmesan or Romano cheese

PREPARATION
1. Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-
inch thick. (Properly pounded slices will look like veal scallopini.)

2. Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat
well. Place the bread crumbs on a flat dish.

3. Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat
lightly with the flat side of a kitchen knife to help the crumbs to adhere.

4. Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring
for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil
and simmer for 5 minutes.

5. In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place
as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3
minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated
platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the
same manner.

6. Preheat oven to 400 degrees.

7. In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the
bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella
cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until
piping hot and cheese is melted, about 10 minutes.
Chicken Salad With
Walnuts and Grapes
4 to 6 servings

INGREDIENTS
cup plus 1 tablespoon mayonnaise

Finely grated zest and juice of 1 lemon

teaspoon salt, or to taste

teaspoon freshly ground black pepper, or to taste

1 teaspoons finely chopped chives

1 teaspoons finely chopped flat-leaf parsley

1 tablespoon finely chopped tarragon

1 3-pound roasted chicken, skin removed, meat roughly chopped

cup finely chopped red onion

cup finely chopped celery

1 cup halved red seedless grapes

cup roughly chopped walnuts, lightly toasted

Mesclun, optional

Crusty bread, optional

PREPARATION
1. In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper.
Add the chives, parsley and tarragon and mix gently.
2. In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the
mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun
or with bread.

Eggplant, Tomato and

Chickpea Casserole
4 to 6 servings

INGREDIENTS
1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise,
then sliced about 1/2 inch thick

Salt to taste

3 tablespoons extra virgin olive oil

1 large onion, sliced thin across the grain

2 to 4 garlic cloves (to taste), minced

1 (28-ounce) can chopped tomatoes

2 tablespoons tomato paste

Pinch of sugar

teaspoon cinnamon

1 sprig basil

1 (15-ounce) can chickpeas, drained

3 tablespoons chopped flat-leaf parsley (optional)

PREPARATION
1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the
foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice
lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat,
and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the
eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15
minutes.

2. Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet
over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add
the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute.
Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and
simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add
freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained
chickpeas.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom
with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining
sauce over the eggplant, and repeat the layers.

4. Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10
to 15 minutes. Sprinkle on the parsley before serving.

Greek Baked Vegetables

(Briam)
8 to 10 servings

INGREDIENTS
1 medium eggplant

Salt

2 medium red onions

4 large garlic cloves

1 pounds potatoes, scrubbed, peeled if desired

1 pounds zucchini
 2 large bell peppers, seeded

to cup extra virgin olive oil, to taste

2 pounds tomatoes, grated or peeled, seeded and chopped, or a 28-ounce can,

drained

Black pepper

to 1 pound small okra, ends trimmed, optional

cup chopped flat-leaf parsley

2 tablespoons chopped marjoram or oregano, or 2 teaspoons dried

PREPARATION
1. If the eggplant is thin and long, slice it about 1/4-inch thick. If its fat, halve it lengthwise,
then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30
minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into
1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.

2. Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a
large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes.
Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.

3. Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a
bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer
of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top
with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the
potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using.
Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer
another third of the onions over the vegetables and top with half of the remaining tomatoes.
Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining
vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the
remaining herbs. Pour the juice from the tomatoes over the mixture.

4. Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice
and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm
before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a
colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the
burner if youre using the earthenware dish) and pour over the vegetables.
Shakshuka With Feta
4 to 6 servings
INGREDIENTS
3 tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, seeded and thinly sliced

3 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 teaspoon sweet paprika

teaspoon cayenne, or to taste

1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped

teaspoon salt, more as needed

teaspoon black pepper, more as needed

5 ounces feta cheese, crumbled (about 1 1/4 cups)

6 large eggs

Chopped cilantro, for serving

Hot sauce, for serving

PREPARATION
1. Heat oven to 375 degrees.

2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently
until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin,
paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and
1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled
feta.

3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet
to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with
hot sauce.

Mujadara With Leeks and

Greens
6 to 8 servings

INGREDIENTS
1 cup brown or green lentils

2 leeks, white and light green parts only, roots trimmed

2 teaspoons salt, more as needed

cup extra-virgin olive oil

2 garlic cloves, minced

cup long-grain rice

1 teaspoons ground cumin

teaspoon ground allspice

teaspoon cayenne

1 bay leaf

1 cinnamon stick

4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or
a combination)

PREPARATION
1. Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
2. Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly
slice leeks crosswise.

3. Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring
occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to
use for garnish and sprinkle with 1/4 teaspoon salt.

4. Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant.
Stir in rice and saut 2 minutes. Stir in cumin, allspice and cayenne; saut 30 seconds.

5. Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and
cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens
in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until
rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5
minutes. Serve sprinkled with reserved crispy leeks.

Panzanella With Mozzarella

and Herbs

6 servings

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

6 tablespoons extra-virgin olive oil, more to taste

 teaspoon kosher sea salt, more to taste

2 pounds very ripe tomatoes, preferably a mix of varieties and colors

6 ounces fresh mozzarella, torn or cut into bite-size pieces

cup thinly sliced red onion, about half a small onion

2 garlic cloves, grated to a paste

2 tablespoons red wine vinegar, more to taste

1 tablespoon chopped fresh oregano or thyme (or a combination)

Large pinch red pepper flakes (optional)

teaspoon Dijon mustard

Black pepper, to taste

cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber

cup torn basil leaves

cup flat-leaf parsley leaves, roughly chopped

1 tablespoon capers, drained

PREPARATION
1. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss
with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at
the edges, about 7 to 15 minutes. Let cool on a wire rack.

2. Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions,
garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes
if using. Toss to coat and set aside.

3. In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon
salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4
tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
4. Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for
at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and
salt if needed just before serving.

Fresh and Wild Mushroom

Stew
4 to 6 servings

INGREDIENTS
1 pounds cultivated brown mushrooms, like shiitake, cremini or portobello

pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)

Extra virgin olive oil

1 large onion, diced

Salt and pepper

1 teaspoon chopped thyme

1 teaspoon chopped sage or rosemary

Pinch red pepper flakes or cayenne

1 tablespoon tomato paste

3 small ripe tomatoes, peeled, seeded and chopped

1 tablespoon all-purpose flour

Porcini broth, heated, or use chicken or vegetable broth

1 tablespoon butter

3 garlic cloves, minced

3 tablespoons chopped parsley

PREPARATION
1. Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.)
Slice mushrooms about 1/8-inch thick.

2. In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season
with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes.
Remove from pan and set aside.

3. Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly
and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red
pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt
and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir
in reserved onions.

4. Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1
more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with
more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead
and reheated.)

5. Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high
heat. When butter begins to brown, add chanterelles, season with salt and pepper, and saut for
about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to
coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a
warm serving bowl. Accompany with polenta or pasta if you wish.

Mexican Rice
4 cups

INGREDIENTS
1 large clove garlic, roughly chopped
 2 cups canned tomatoes (fresh tomatoes can be used)

cup green bell pepper, roughly chopped

1 medium onion, roughly chopped

medium jalapeo, seeds and veins removed

1 teaspoon salt

cup chicken stock or water

2 tablespoons vegetable oil

1 heaping cup long-grain white rice, rinsed

PREPARATION
1. Blend vegetables, salt and stock or water together into a mostly smooth pure (a few
small pieces of onion and pepper are fine).

2. In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of
the oil and begins to smell nutty.

3. Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice
too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook
undisturbed for 17 minutes. Let sit for another 10 minutes.

Scalloped Potatoes
6 to 8 servings

INGREDIENTS
3 tablespoons butter, more for greasing plate

4 cloves garlic, minced

1 medium leek, , minced

 4 small cipollini onions, minced

2 tablespoons minced French tarragon leaves plus 1 tablespoon finely chopped, for
garnish

3 cups heavy cream

2 pounds (about 6 medium) Keuka Gold potatoes (unpeeled), sliced 1/8-inch thick

Salt

ground white pepper

1. Preheat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.

2. In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over
medium-low heat and saut until mixture is light golden, about 15 minutes. Add 2 tablespoons
tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender,
about 15 minutes. Season with salt and white pepper to taste.

3. Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing
lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and
bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10
more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of
chopped tarragon, and serve.

Enfrijoladas
Serves 4

INGREDIENTS
pound (1 1/8 cups) black beans,

washed, picked over and soaked for 4 to 6 hours

or overnight in 1 quart water

 1 onion, cut in half

2 plump garlic cloves, minced

1 to 2 sprigs epazote or 2 tablespoons chopped cilantro,

plus additional for garnish (optional)

1 to 2 teaspoons ground cumin, to taste

to 1 teaspoon ground mild chili powder (more to taste)

Salt to taste

12 corn tortillas

cup chopped walnuts (optional)

1. In a large soup pot or Dutch oven combine the black beans with their soaking water (they
should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion,
and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add
the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and
simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic.
Remove from the heat. Remove and discard the onion.

2. Using an immersion blender or a food processor fitted with the steel blade coarsely puree
the beans. The mixture should retain some texture and the consistency should be thick and
creamy. Heat through, stirring the bottom of the pot so the beans dont stick. Taste and adjust
salt. Keep warm.

3. Slice the remaining onion half crosswise into thin half-moons and cover with cold water
while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish
towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or
wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.

4. Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick
beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a
softened tortilla into the beans and flip over to coat both sides with black beans. Remove from
the beans and place on the baking dish or platter (this is messy; have the serving dish right next
to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too
much, then just coat one side with the black beans, transfer to the baking dish and spoon some of
the black beans over the other side, then fold into quarters. Continue with the remaining tortillas,
arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in
the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry
briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped
walnuts if desired and serve at once.