Balsamic-Glazed Tuna

Ingredients:

• 1 1/4 tsp black pepper

• 1/4 tsp salt

• 4 6-oz tuna steaks (about 3/4 inch thick)

• 1/4 cup chicken broth

• 1 tbsp balsamic vinegar

• 4 tsp dark brown sugar

• 1 tbsp soy sauce

• 1/2 tsp cornstarch

• 1/4 cup diagonally sliced green onions

Production:

• Place a grill pan coated with cooking spray over medium-high heat until hot.

• Sprinkle pepper and salt over fish.

• Place fish in grill pan and grill for 3 minutes on each side until medium-rare or desired degree of doneness.

• Remove from heat.

• Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Use a whisk to insure all dry ingredients are dissolved.

• Bring to a boil, then reduce the heat to medium. Continue stirring, checking the thickness of the sauce in one-minute intervals. When the sauce is the consistency of maple syrup, remove from heat.

• Spoon the glaze over the tuna and top with the green onions.

Basque Chicken

Ingredients:

• 1 whole chicken, cleaned and cut into 8 pieces

• 2 medium onions, diced

• 1 green bell pepper, seeded and sliced

• 1 red bell pepper, seeded and sliced

• 2 cloves garlic, minced

• 1 cup chicken stock

• 3 tomatoes, chopped

• 1 cup white wine

• 1/4 cup cognac

• 1 tbsp vegetable oil

• Salt and pepper to taste

Production:

• Heat the oil in a heavy skillet over medium heat.

• Sprinkle the chicken with salt and pepper, then brown in the skillet (about 7 minutes). Remove and set aside.

• In the remaining oil, fry the onions and bell pepper until softened. Add the garlic and stir until aromatic, about 30 seconds.

• Add the chicken stock and deglaze the pan, scraping up any brown bits stuck to the bottom.

• Add the tomatoes, wine, and cognac while stirring.

• Return the chicken and simmer over a medium-low flame until the chicken is thoroughly tender, about 35 minutes.

Beer-Marinated Grilled Steak

Ingredients:

• 2 to 2 1/2 lb boneless New York strip, rib-eye, or sirloin steak (1 to 1 1/2 inches thick), or flank steak

• 12 oz beer (preferably lager)

• 1/2 cup soy sauce

• 1/4 cup cider vinegar

• 1/4 cup ketchup

• 2 tbsp coarse-ground Dijon mustard

• 2 tbsp minced garlic

• 1 tbsp Worcestershire sauce

• 1 tbsp hot pepper sauce

• 1/4 cup olive oil

• 1 tbsp fresh ground black pepper

• 1 tsp salt

Production:

• Place the steak in a large resealable plastic bag.

• In a small bowl, stir together all the other ingredients.

• Pour the mix into the plastic bag over the steak and seal the bag.  Refrigerate overnight, turning the bag occasionally.

• Heat your grill to medium high.

• Remove the steak from the marinade and discard the marinade.

• Place the steak on the grill and cook for 10 minutes or until the internal temperature reaches 130̊ Farenheit for medium-rare or until desired doneness, turning once.

• Place the cooked steak on a cutting board and cover loosely with foil.  Let stand for 5 minutes.

• Slice 1/2 inches thick.