Red Wine-Marinated Steak Sandwiches

From Cooking Light magazine

Beef:

• 1/2 cup dry red wine
• 3 tbsp low-sodium soy sauce
• 2 tbsp Worchestershire sauce
• 2 tbsp fresh lemon juice
• 2 tbsp Dijon mustard
• 1-1/2 tsp coarsely ground black pepper
• 1 tsp dried thyme
• 1 lb. flank steak, trimmed

Horseradish cream:

• 1/4 cup fat-free sour cream
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard

Greens:

• 1 tbsp minced shallots
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp grated lemon rind
• 1/2 tsp extravirgin olive oil
• 1/8 tsp black pepper
• 3 cups mixed salad greens

Remaining ingredients:

• 8 slices diagonally cut French bread, toasted
• 1/2 cup shaved fresh Parmesan cheese

To prepare beef, combine first seven ingredients, add steak, marinate in refrigerator for up to eight hours or overnight.

Remove steak and cook over a hot grill or grill pan, four minutes on each side. Let sit for five minutes, slice thinly on the diagonal.

Combine horseradish cream ingredients.

Combine all ingredients for dressing, toss with greens.

Spread horseradish cream over each of four slices of bread. Add beef, greens, and a shaved piece of cheese then top with a second slice of bread.

Georges Perrier’s Crabcakes With Shrimp

This recipe was submitted by one of our community members, my brother Ben. When Ben recommends a crab recipe, you do not question his words, you simply accept it as truth. I say this because he has an unfaltering taste for good crab, has sampled many a crabcake in his day, can crack, clean and consume a freshly steamed Maryland Blue like no other, and therefore knows for what he speaks!

One quick note about crabcakes. Good crabcakes are made with a binder, bad ones with filler. Get it? Good!

Pick over the crabmeat to remove cartilage and shells, leaving lumps as large as possible. Shell and devein the shrimp. Place shrimp in food processor, add the egg, cream, salt and pepper, and puree as smooth as possible. Use a rubber spatula to scrape down the sides of processor bowl. Transfer pur&eacutee to a mixing bowl. Add the crabmeat, scallions, mustard, Worcestershire sauce, and hot pepper sauce. Stir gently but thoroughly to blend.

For crabcakes: shape mixture into 10 crabcakes. Heat 2 tbsp. oil in a nonstick skillet. Sauté the crabcakes, several at a time, adding oil as needed. Cook over medium heat about 3 minutes on each side or until golden brown. Remove and keep warm. Repeat with the remaining cakes. Serve with Parsley butter sauce (see recipe below). Makes 5 servings.

For crab loaf: preheat oven to 375 degrees. Lightly butter the inside of a loaf pan. Transfer mixture into pan. Spray a sheet of aluminum foil with a non-stick spray and cover the loaf pan with foil. Put loaf pan in a 9×11 inch pan, or a pan large enough to accommodate the loaf pan. Partially fill the pan with hot water. Bake for about 1 hour or until a cake tester inserted in center comes out clean.

Parsley butter sauce:

Combine shallot, vinegar and wine in a saucepan bring to a boil and reduce by half. Add the broth and cream bring to a boil. Cook at a rolling boil about 45 seconds. Swirl in butter. Add salt and pepper. Stir in mustard and parsley. Makes about 3/4 cup.