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Grill up juicy rib steaks, scallops and potatoes

Ready for the holiday weekend? Chef Michael Lomonaco, of Porter House New York, shares mouthwatering Memorial Day dishes including rib steak tagliata, sea scallops with lemon and spinach and roasted fingerling potatoes.

Rib steak tagliata
Servings:

Makes 4 servings

Ingredients

    • 1/2 cup extra virgin olive oil
    • 2 cloves garlic
    • 1/2 cup Italian parsley leaves
    • 3-4 sprigs fresh thyme and rosemary, plucked -- leaves only, stems removed
    • 2 20-ounce Prime dry- aged Rib Steaks, cut on the bone, 1 3/4 - 2 inches thick
    • 1/2 fresh lemon
    • 2 cups arugula
    • Balsamic vinegar
    • 1/2 cup shaved parmesan cheese
    • Coarse Kosher salt
    • Freshly ground black pepper

Preparation

Baking Directions:

Combine the oil, garlic, parsley and rosemary leaves in a food processor. Pulse to finely chop. Pour half the marinade oil-herb mixture over the steaks in a large dish and  marinate  the steaks 2 hours or overnight, refrigerated. Pre-heat an outdoor grill or cast iron pan for a medium-high heat. Remove the steaks from the marinade, wipe off excess and season with coarse salt and black pepper, place the steaks in the pan or over the hottest area of grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).Cooking the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking. Allow approximately 4-5 minutes per side for medium rare. After turning the steaks to the second side, brush on some additional oil-herb marinade for added flavor. After cooking to desired doneness remove the steaks from the grill and allow them to rest for 5 minutes. Toss arugula with extra virgin olive oil and balsamic vinegar and place equal portions on each of 4 plates. Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads.  Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.

Sea scallops with spinach
Servings:

Serves 4 to 6

Ingredients

    • 1 pound large sea scallops (about 10 scallops)
    • All-purpose flour, for dusting
    • Fine sea salt and freshly ground black pepper
    • 2 tablespoons unsalted butter
    • 2 tablespoons minced shallots
    • 2 tablespoons small capers
    • 1 pound spinach leaves, well washed in several changes of cold water, drained, and squeezed of excess liquid
    • 2 tablespoons freshly squeezed lemon juice

Preparation

Baking Directions:

Preheat the oven to 375°F.Dust each  scallop with flour and season with salt and pepper.Put the butter in a 10- or 12-inch ovenproof sauté pan and melt it over medium-high heat.  When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 5-7 minutes.Season the spinach with lemon juice, salt and pepper. Transfer the spinach to a platter.Remove the pan from the oven and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve.

Roasted fingerling potatoes and piperade of red and yellow peppers
Servings:

Serves 4 to 6

Ingredients

    • 1/2 cup extra virgin olive oil
    • 2 each, red bell and yellow bell peppers, cored, seeded, cut into 1/4 thick strips
    • 1 large red onion, peeled, cut in half and thinly sliced
    • 3 pounds fingerling potatoes, such as Ruby Crescent, washed and cut in two, lengthwise
    • 1 tablespoon chopped garlic
    • 1/2 cup chopped flat-leaf parsley
    • 1/4 cup finely chopped chives
    • 1/4 cup basil leaves, coarsely chopped
    • 1 tablespoons fresh thyme, chopped
    • 1/4 cup champagne vinegar
    • Fine sea salt and freshly ground black pepper

Preparation

Baking Directions:

Put the oil into a large roasting pan, add the peppers and red onion to the pan, and place into the oven to roast for 20 minutes. Add the potatoes to the hot roasting pan, placing them in a single layer on top of the roasted pepper ‘piperade’, and roast until crisp and golden. Approximately 30 minutes additional roasting time. Add the chopped garlic and parsley to the potato-pepper mix, season with salt and pepper and stir to combine well. Return to the oven and continue to roast for another 5 minutes.Remove the pan from the oven. Spoon the potatoes-pepper piperade into a serving dish.  Add the chives, basil, thyme and vinegar, stir to combine.

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