I love the week leading up to Christmas — especially when we’re hosting….
STEAK SANDWICH WITH BLUE CHEESE, AVOCADO AND ROSEMARY CARAMELIZED ONIONS
Making a great sandwich is like channeling a stellar casting agent — find the right players for the role, make sure that the chemistry is there, and boom! Sit back and watch the magic unfold….
SIRLOIN STEAKS WITH AVOCADO CHIMICHURRI
Every so often I crave red meat, and I must attend to my inner cavegirl. Usually, my mind wanders to steak; flank, skirt, sirloins, fillets, rib-eyes, I love them all. Over the years, I have found that the flavor profile of the meat and the side dish pairing is often more important than the cooking style or even the cut of meat.
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