Recipe caRds Tuscan Top sirloin sTeak WiTh infused oil Yield: 4 servings 1/4 c. fresh rosemary, finely chopped 1/4 c. kosher salt 2 T. fresh cracked black pepper 1 t. red chile flakes 1 T. dried oregano 1 T. dried basil 1 T. fresh garlic, minced 4 10-oz. Meyer natural angus Top sirloin steaks, 1 1/2” thick oil, as needed rosemary sprigs, for garnish Infused Oil 2 c. extra virgin olive oil 1 t. kosher salt 3 cloves fresh garlic 6 sprigs fresh rosemary, de-stemmed 1 T. lemon zest Method (1) Mix rosemary, salt, pepper, red chile flakes, oregano, basil and garlic. liberally coat steaks with rub. (2) heat oil in large cast-iron skillet on medium-high heat. place steaks in pan, and cook about 4 minutes. do not move steaks during this time to allow a firm crust to develop. Turn over steaks, and cook an additional 4 minutes on medium heat for medium-rare doneness. (3) remove steaks from pan; rest 2-3 minutes. drizzle steaks with infused oil before serving. Garnish with rosemary sprig. pictured with pasta pomodoro rustico. Wine pairing: chateau lestrille capmartin “Tradition” Bordeaux supérieur rouge 2006 (france) Method (Infused Oil) (1) place all ingredients in blender, and blend on high for 30 seconds. (2) pour contents into small bowl, and allow to steep at room temperature for at least 4 hours. (3) strain oil through fine mesh strainer or cheesecloth. if preparing day prior, store in refrigerator. allow oil to come to room temperature before serving. Recipe credit: Monty Staggs, corporate chef, Meyer Natural Angus, Loveland, Colo.,; photo credit: Meyer Natural Angus cariBBean Garlic pepper shriMp Yield: 10 servings 12 sweet italian frying peppers (can substitute banana peppers or cubanelles) 6 garlic cloves, peeled 3 t. kosher salt 1 t. ground black pepper Juice of 4 limes 1/2 c. olive oil 1 1/2 lbs. Mirabel shrimp, peeled and deveined fresh cilantro and lime slices, for garnish Method (1) remove stems and seeds from peppers, and rough chop. place the peppers, garlic, salt, pepper, lime juice and oil in blender. purée until smooth; remove from blender, and set aside. (2) combine shrimp and sauce in an oven-safe pan or dish, and bake for 25 minutes at 375˚f or until shrimp is fully cooked. Garnish with fresh cilantro and lime slices. serve with tortilla chips or plantain chips (not pictured). Wine pairing: fotinos Brothers Winery pinot noir 2006 (california) Recipe and photo credit: Fishery Products International, Danvers, Mass., Garden hearTs of roMaine Mexican fiesTa salad Yield: 8 servings 8 Garden hearts petite hearts of romaine 1 1/2 T. vegetable oil 3/4 c. onion, finely chopped 1 large garlic clove, minced 1 1/2 lbs. lean ground beef 2 t. chili powder 1 t. ground cumin 4 T. tomato paste 1 14-oz. can dark kidney beans, drained and rinsed 8 large flour tortillas, fried into crisp bowls 4 fresh tomatoes, coarsely chopped 1 1/2 c. sharp cheddar cheese, coarsely grated 1 c. scallions, chopped 1 small can black olives, sliced 16 small corn tortillas, cut into ribbons, fried crisply and salted Jalapeño-cilantro vinaigrette, as needed Method (1) cut 1” from base of romaine, and separate into individual leaves. rinse under cold, running water. reserve 4 whole outer leaves from each head, and shred remaining lettuce. (2) in a large, nonstick skillet, heat vegetable oil; add onion and garlic; cook until translucent. (3) add ground beef, and brown. stir in chili powder, cumin and tomato paste. add kidney beans, and simmer until beef is done. Transfer to a large bowl, and allow to cool. (4) place a tortilla bowl on its side, stand 4 whole romaine leaves along the back, then fill with shredded lettuce. Top with beef mixture, tomatoes, cheese, scallions and black olives. (5) drizzle with jalapeño-cilantro vinaigrette (recipe at html), and add tortilla ribbons on the side. Wine pairing: Bonaccorsi syrah “star lane” 2006 (california) Recipe credit: Beat Giger, CEC, AAC, corporate chef and director of special events, Pebble Beach Resorts, Pebble Beach, Calif., Photo credit: Boggiatto Produce Inc., Salinas, Calif., 12 | Chef