Submitted by: Frank Kerns, Milwaukee, Wi.

CUMIN AIOLI:

1 Tbsp. cumin seeds

1 large egg

1 tsp. Dijon mustard

1/2 tsp. sea salt

2 garlic clove, minced

1/2 cup vegetable oil

4 tsp. freshly squeezed lemon juice

1/2 cup extra-virgin olive oil           

STEAK:

3 Tbsp. extra-virgin olive oil

1/2 tsp. sea salt

2 garlic cloves, minced

1/2 tsp. freshly ground black pepper

1 2 1/2-lb. flank steak                 

Directions:  To make the cumin aioli: Place the cumin seeds in a small frying pan and stir over medium heat for 2 minutes, or until they darken a shade. Remove from the heat. Finely grind half of the cumin seeds in a coffee grinder or with a mortar and pestle.  

In a blender or food processor, combine the egg, mustard, salt, garlic, and the ground cumin seeds. Process briefly to blend. With the motor running, add the vegetable oil in a slow, steady stream. Pour in the lemon juice and then slowly add the olive oil until the aioli is emulsified. If the mixture seems too thick, add a spoonful or two of water.  Scrape the aioli into a bowl and stir in the whole cumin seeds. Cover and refrigerate.  

To make the steak: In a small bowl, mix the oil, salt, garlic, and pepper. Spread on both sides of the steak. Cover and refrigerate up to overnight. Preheat the grill or broiler. Grill or broil the steak for 3 to 4 minutes on each side for medium-rare. Remove the steak from the heat and let it sit for a few minutes. Slice very thinly across the grain and serve with the aioli on the side.  Makes 6 Servings

Gary’s Grilled Pepper Pork Chops

Submitted by: Gary Bishop, Hartford, Ct

Ingredients:

4 pork loin chops, about 1-inch thick

3 tablespoons soy sauce

1 teaspoon brown sugar

1/2 teaspoon coarsely ground black pepper

4 cloves crushed garlic

1 tablespoon ground coriander 

Directions:  In small bowl stir together soy sauce, brown sugar, pepper, garlic and coriander.  Brush chops on all surfaces with soy sauce mixture, set aside.  Prepare medium-hot fire. Grill chops for 4-5 minutes on each side, turning to brown evenly. Serves 4

DESSERT TIME!

Melody’s Chocolate Chunk Cheesecake

 Ingredients:

Crust:

1 c All-purpose flour

1/2 c Granulated sugar

6 tbsp. Unsalted butter *

1/2 c Chopped walnuts

3 oz Chopped bittersweet or semisweet chocolate

1 Egg yolk

1 tbsp. Whipping cream

Vegetable oil

Filling:

2 lb Cream cheese, softened

1 c Firmly packed brown sugar

5 Eggs, at room temperature

3/4 c Sour cream

3 tbsp. All-purpose flour

1 tsp.  Vanilla

1/8 tsp. Almond extract

4 oz Bittersweet or semisweet chocolate, chopped

Topping:

1 c Sour cream, softened

1/3 c Firmly packed brown sugar

Glaze:

1/2 c Whipping cream

3 oz Bittersweet or semisweet chocolate, chopped 

Directions:  * chilled and cut in small cubes To make crust: Preheat the oven to 350 degrees.  Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs.  Add the nuts and chocolate. In a separate bowl, mix the egg yolk and cream.  Add to the crumb mixture and stir until moistened.  Oil a 10-inch springform pan.  Pat the mixture into the bottom of the pan.  Bake for 15 minutes.  Cool.  Reduce oven temperature to 325 degrees.

To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy.  Add the eggs, one at a time, beating well after each addition.  Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate.  Pour into crust- lined pan and bake for 1 hour or until center moves slightly.

To make topping: Mix sour cream with brown sugar and pour over cheesecake. Return to oven and bake 15 minutes longer.  Cool completely, then refrigerate overnight.

To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth.  Cool to room temperature, then drizzle over cheesecake. 

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