4–6 SERVINGS
Strip Show Steaks
4 ?-inch-thick, 8-ounce
1 teaspoon salt, divided
1 teaspoon dried thyme, divided
Place the steaks in a large glass pan. Rub ? teaspoon salt and ? teaspoon thyme into each steak.
Preheat the grill following the manufacturer’s instructions. When the grill is ready, grill for 3 minutes per side, or until done to your satisfaction. Do not overcook.
4 SERVINGS
The Whole Enchilada Pie
1 pound ground beef
1 medium-size onion, chopped
2 garlic cloves, pressed
1/3 cup bottled picante sauce
1 (16-ounce) can refried beans
1 (10-ounce) can enchilada sauce
1 cup sliced, pitted black California olives
1 teaspoon salt
6 cups crushed corn chips
3 cups grated cheddar cheese
Sour cream
Chopped fresh tomatoes
Sliced iceberg lettuce
Chopped green onions
Avocado slices
Preheat the oven to 375°. Grease a 9-by-13-inch glass pan.
In a wide frying pan set over medium heat, brown the ground beef with the onion and garlic until the beef is brown and the onion is soft.
Lower the heat and add the picante, beans, enchilada sauce, olives, and salt. Stir and cook until well combined and bubbly. Remove from the heat.
Place 1 cup of the chips in the bottom of the glass pan. Put half the beef mixture on top. Top with another cup of the chips and 1? cups cheese (half the cheese). Put in the rest of the beef mixture, then the rest of the chips, then the rest of the cheese.
Bake the pie for 30 to 40 minutes, or until the center is hot and bubbly. (You can test the temperature by taking a small spoonful from the center.) Serve immediately with bowls filled with the garnishes.
8 SERVINGS
Got-a-Hunch Brunch Rolls
1 teaspoon sugar
? cup warm water
1 package active dry yeast
? pound (1 stick) unsalted butter, softened to room temperature
? cup honey
1 tablespoon grated lemon zest, finely minced
1 tablespoon grated orange zest, finely minced
2 teaspoons orange extract
? teaspoon salt
1 tablespoon lemon juice
6 large eggs (3 whole eggs and 3 eggs separated)
? cup milk, warmed to 110°
1 tablespoon vital wheat gluten
5 to 6 cups bread flour
? cup plus 2 tablespoons best-quality bittersweet orange marmalade
In a large bowl, stir together the sugar, water, and yeast. Allow to proof for ten minutes.
In another large bowl, beat the butter until creamy, about 5 minutes. Blend in the honey and beat until thoroughly combined. Add the zests, extract, salt, and juice. Beat until well combined. (Mixture will look curdled.)
Refrigerate the egg whites, covered, until you are ready to bake the rolls. Add the egg yolks and whole eggs one at a time to the butter mixture, and beat in thoroughly. Add the yeast mixture and the milk and beat on low speed until thoroughly combined. Set aside.
Mix the gluten into the flour. Add the flour mixture one cup at a time, beating thoroughly after each addition. Switch to a wooden spoon or dough hook when the dough becomes too stiff to beat. When the dough is pliable and only slightly sticky, turn it out onto a floured surface and knead vigorously for 10 minutes. (Alternatively, you can knead using the dough hook for 10 minutes.)
Place the dough into a large, oiled bowl, cover with a clean dish towel, and set it in a warm, draft-free place to rise until doubled in bulk, 1 to 1? hours.
Punch the dough down, turn it out onto a board, and allow it to rest for 10 minutes. Divide it into 24 equal- size pieces. Butter two 12-cup muffin tins.
Keep the rolls you are not working with covered with a dish towel. Take each piece of dough, flatten it into a 4-inch circle, and spread with 1 teaspoon marmalade in the center, leaving ? inch of space around the edge. Carefully roll the dough into a cylinder, pinch the ends, and pull the ends under to make a round roll. Carefully place each roll into a muffin cup. When you have filled all the rolls, cover them with a dish towel and allow them to rise until doubled, about one hour.
Preheat the oven to 350°.
Remove the egg whites from the refrigerator and whisk them until frothy. Using a pastry brush, paint the top of each roll. You will have egg white left over.
