Chili-Rubbed Steak with Corn Ragout (Fine Cooking)

1 tsp. chili powder
1 tsp. ground coriander
1 tsp. kosher salt; more to taste
Two 8-oz. boneless beef rib-eye steaks, or New York striploin, (about 3/4 inch thick)
2 tsp. canola or other vegetable oil
1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
Freshly ground black pepper
1 generous cup fresh corn kernels (from 2 medium ears)
1/2 cup heavy cream
1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
1 Tbs. fresh lime juice

In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.

Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm.

Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 min. Add the corn and continue to cook until itÂs slightly browned, 1 to 2 min. more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 min.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like.

Serve the steaks whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

Lazagna ..... and the leftovers are even better!

9 ribbons of lazagna pasta

Sauce

1 lb. ground pork
16oz can tom sauce
1 c diced white onion
1 tbl minced garlic
1 tsp dried basil
1/2 tsp seasoning salt
1 tbl white sugar
1 red bell pepper diced

Cheese Filling

2 lbs cottage cheese or ricotta(your choice)
1 lb motzarella...divided in half
1 egg

Optional: Spinach leaves to layer on top of cheese filling.

Cook lazagna noodles in water till tender. Lay 3 strips in a 9 x 13 baking dish to cover the bottom. Mix the cheese filling together, put the whole thing on top of the noodles. If you want to use the spinach, put a layer of fresh or frozen on top of the cheese mixture at this time. Just enough to cover, about 12 leaves or 3oz frozen.

Lay 3 more cooked noodles across the cheese filling. Brown the ground pork, then put the rest of the sauce ingredientes in, simmer for 10 minutes. Put half the sauce over the noddles.

Lay 3 more cooked noodles across the meat filling. Use the rest of the meat sauce on top and sprinkle with the half pound of motzarella you have left. Cover with foil. Bake at 350 for 40 minutes. Makes 6 servings.

{{!gwi}}

I LOVE this:

Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.