Ingredients

1 tablespoon olive oil
1 large vidalia onion*, very thinly sliced (if you can't find vidalia, use another sweet variety like wallawalla, maui, or texas spring)
1/4 cup water
1 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 scallion, green part only, thinly sliced

Directions

1. Heat olive oil in a medium skillet over medium-high heat. Add the onions and sauté 5 to 7 minutes, until beginning to brown.
2. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook 30 to 35 minutes, stirring occasionally, until the onions are golden brown. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.
3. In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder, and pepper. Using an electric mixer, beat until smooth.
4. Stir in the reserved onions and the scallions. Chill until serving time. Serve with chips.

Makes about 2 1/2 cups.


*I couldn't find large vidalias, so I used two smaller ones.

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Ingredients

1-1/4 to 1-1/2 lb. skirt steak, trimmed
Kosher salt and freshly ground black pepper
1 thin slice white sandwich bread, darkly toasted
2 Tbs. toasted sliced almonds
7.5-oz. jar roasted red peppers, drained (3/4 cup)
1 tsp. sherry vinegar
1/8 tsp. crushed red pepper flakes
2 medium cloves garlic
1 Tbs. extra-virgin olive oil
1/2 tsp. smoked sweet paprika or plain sweet paprika

Directions

1. Prepare a medium-high grill fire. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. Season the steak on both sides with salt and pepper.
2. Tear the bread into large pieces, put in a food processor, and process to fine crumbs. Add the almonds and process until coarsely ground. Add the roasted red peppers, vinegar, and pepper flakes and process until the mixture is fairly smooth, about 1 minute.
3. Chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef's knife, mash the garlic to a paste. In a 10-inch skillet, heat the oil over medium heat. Add the garlic paste and paprika and cook, stirring, until the garlic is fragrant but not browned, 20 to 30 seconds. Add the pepper mixture and cook, stirring, until heated through and thickened slightly, about 2 minutes. Set aside at room temperature.
4. Grill the steak, covered, turning occasionally, until an instant-read thermometer inserted into the thickest part reaches 130°F for medium rare or 140°F for medium, 4 to 8 minutes. (The thinner pieces will take less time. Be careful. overcooked skirt steak is tough.) Move the steak to a cutting board and let rest for 3 minutes. Cut each piece crosswise into 4- to 6-inch-long pieces and then, holding your knife at a slight angle, cut each piece across the grain into thin slices.
5. Serve with the sauce.

Serves 4.

Nutrition information (per serving): Calories (kcal): 360; Fat (kcal): 18; Fat Calories (g): 160; Saturated Fat (g): 5; Protein (g): 30; Monounsaturated Fat (g): 10; Carbohydrates (g): 14; Polyunsaturated Fat (g): 1; Sodium (mg): 780; Cholesterol (mg): 60; Fiber (g): 1.

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Ingredients

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
Coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1 inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
Cooked rice, for serving
1/4 cup peanuts, chopped

Directions

1. In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
2. In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
3. To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.

Serves 4.

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Ingredients

1 ½ ounces Absolut Brooklyn
2 ounces tart cherry juice (unsweetened)
¾ ounce St. Germain elderflower liqueur
1 ½ oz soda water
2 dashes orange bitters
lemon wheel and fresh cherry, optional for garnish

Directions

1. In a cocktail shaker, combine Absolut Brooklyn, cherry juice, and elderflower liqueur. Shake and strain into a Collins glass filled with ice.
2. Top with soda and two dashes of orange bitters. Garnish with a lemon wheel and fresh cherry, if desired.

Makes 1 drink.

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