We celebrated the end of a long week with this fresh, flavorful, garlicky steak. You start by blending garlic and salt into a paste, and then add fresh herbs, olive oil, red pepper flakes, and lemon juice. This sauce is called a salmoriglio – use as a marinade and then serve it over the sliced grilled steak.
If you’re planning a special dinner, you can’t do any better than this delicious beef tenderloin. Follow these simple instructions and use a meat thermometer, and the garlic herb rub, decadent cut of meat, and your grill will do the rest.
Patience is one of Guy’s virtues, as is generosity. Throw in a sense of adventure in the kitchen, and you’ll find someone who makes great risotto. He made this risotto for Valentine’s Day and then again when we invited another couple over for dinner and ping pong. The combination of creamy rice, shrimp, peas, lemon zest, and pecorino cheese is hard to forget.
Making risotto takes patience, which is part of why Guy is so good at making it. I much prefer his risotto to any I could get in a restaurant, and he often makes it for special occasions.
This risotto has soft cubes of sweet potato, dry white wine, Parmesan cheese, and fresh oregano.
Caramelize onions and roasted peppers, add a bit of butter and broth, and then swirl in cooked linguine and top with crumbled feta cheese. Doni serves this with pesto-crusted chicken breasts.