Spice Mix for the Beef: (yields 12 Tbls: use 1 Tbls per serving):
2 1/2 Tbls salt
2 Tbls cumin
1/2 Tbls ground mustard
1/4 Tbls cayenne pepper
1 1/2 Tbls garlic powder
1 Tbls ground thyme
1/2 Tbls chili powder
1 1/2 Tbls white pepper
1/2 Tbls allspice
1/2 Tbls paprika
1/4 Tbls ground clove
1 Tbls ground oregano

Mix these dry ingredients very well. Keep covered and refrigerated when not in use.

• Season six 8 oz. steaks with one tablespoon of spice mix. The longer the spice mix is on the meat, the deeper the flavors will penetrate.
• Heat 2 oz. of oil in a sauté pan. Sear steak for 2 minutes per side.
• Transfer the steak to a wire rack in a 325°F oven and cook for 12-15 minutes (or to your desired doneness). Cooking time may vary with size and cut of meat.
• Remove from oven and let steak sit in a warm area for about 5 minutes.

For the Risotto: (yields 2 quarts)
1/4 lb. butter
1 1/2 cups minced onion
2 cups risotto
2 Tbls salt
1/2 cup fresh herbs, minced
1 cup sweet Italian sausage, cooked and finely chopped
2 1/2 Tbls minced garlic
1/2 cup minced celery
2 cups chicken stock
2 tsp pepper
1 cup smoked gouda, grated

• In the butter, sauté the minced garlic, onions, and celery over medium heat for 7-10 minutes.
• Add in 2 cups of risotto and reduce the heat to low.
• Add in chicken stock a little at a time stirring completely until liquid is almost completely absorbed. Continue to add the stock until the rice is of a soft consistency.
• Turn off the heat and add the salt, pepper, herbs, gouda, and sausage. Incorporate well until the cheese is melted.

BACK