Roaming Monkey

Quartered romaine heart dressed with olive oil and seasoned sea salt then put under the broiler until wilted.

The flank steak was rubbed with salt, black pepper, and red chili flakes, then pan seared until well browned. After resting, it was cut into thin strips.

To finish, the pan was deglazed with white wine, and the stock was poured over the plated lettuce and steak strips.

Recipe

Ingredients

• 2 lb Beef flank steak
• 1 large Romaine heart
• 2 tbsp Sea salt
• 2 tbsp Seasoned salt (Penzey’s 4/S or Lawry’s Seasoned Salt)
• 1 tbsp Cracked black pepper
• 1 tbsp Crushed red chili flakes
• 3 tbsp Olive oil
• 1 c White wine

Grilled Romaine

Quarter the romaine heart lengthwise and drizzle each piece generously with olive oil, making sure to coat all sides. Sprinkle the seasoned salt over each piece and rub into the leaves.

If using a grill, place the hearts over high heat and grill for 45 seconds to 1 minute per side. Heat until the fleshy heart is tender and the leaves are wilted but not burned.

If broiling, place the hearts on an oiled baking sheet and broil 4 to 6 inches from heat for 3 to 5 minutes, turning once.

Yields 4 servings

Flank Steak

Mix the sea salt, cracked black pepper, and chili flakes. Rub this mixture into the flank steak well, until both sides are covered.

Preheat grill or heavy cast iron skillet on high heat until very hot, then quickly sear both sides; approximately 1 minute per side. Reduce heat to medium-high and cook for an additional 7 to 8 minutes, turning once, or until desired level of doneness is achieved.

Allow to rest at least 5 minutes before slicing. If using a skillet, deglaze the pan with the white wine and reduce until volume is halved. Reserve and pour over hearts and steak after plating.

Since flank steak tends to be tough, slice the steak thin on the bias to minimize the stringiness.

Yields 4 - 6 servings.

Black cod fillets marinated in maple syrup, teriyaki, and white wine vinegar, then topped with crushed black pepper and broiled.

Served with a salad of onions, garlic, and red, yellow, and orange bell pepper tossed with olive oil and white wine vinegar.

Recipe

Ingredients

• 2 6oz Black Cod fillets
• 1 c pure maple syrup
• 1/4 c teriyaki sauce
• 1/2 c white wine vinegar (divided)
• 2 tbsp olive oil
• 1 tbsp cracked black pepper
• salt to taste
• 1 medium white onion
• 4 medium bell peppers (any assortment of colors)

Fish

Mix the maple syrup, teriyaki, and 1/4 cup of the white wine vinegar and check for saltiness and tartness. Tweak as desired with additional syrup, teriyaki or vinegar. The yield is approximately 2 cups of marinade.

Place the fillets and marinade in an air-tight sealable container and allow to marinate for at least 30 minutes. Reserve remaining marinade.

After marinating, place the fillets on an oiled baking sheet or shallow pan. Cover the fillets with a generous sprinkling of cracked black pepper, and pour approximately 1/2 of the reserved marinade over them.

Broil approximately 6 inches from heat until the fish flakes easily, about 12-14 minutes.

Yields 2 servings

Pepper Salad

Rough chop the onion and bell peppers, and toss olive oil and the remaining 1/2 cup of white wine vinegar. Allow to stand at least 30 minutes before serving.

Yields approximately 2 - 3 servings.

A beautiful rainbow trout fillet, sauteed in garlic and butter and seasoned with cracked black pepper and sea salt.

Served with steamed basmati rice topped with a sprinkle of saffron threads.