• Extra-virgin olive oil
• 1 cup chopped sweet red bell pepper
• 1/2 cup roughly chopped fresh basil leaves
• Zest of 1 lemon (3 teaspoons)
• 1 cup chopped Vidalia (or other supersweet) onion
• 2 pound arborio rice
• 2 quart hot chicken stock
• Water
• 4 ounces (1/2 cup) limoncello
• 1 cup heavy cream
• All-purpose flour
• Salt and freshly ground black pepper, to taste
• 6 large black tiger shrimp (13 to 15 per pound), shelled
• 6 jumbo sea scallops (10 to 20 per pound)
• Fresh basil chiffonade, for garnish

Heat about 3 tablespoons olive oil in a large skillet over medium heat. Add the bell pepper, roughly chopped basil, lemon zest and onion. Reduce the heat to low and slowly cook the mixture, stirring occasionally, until tender, for about 5 minutes.

Add the rice and stir to lightly coat in the oil and vegetable juices, and turn the heat to high to toast the grains, for about 30 seconds — adding more oil if needed — then stir in 1 cup chicken stock. Reduce the heat to medium and stir constantly until the stock is absorbed. Add more stock, in 1-cup increments, stirring occasionally and adding more only when the previous liquid has been absorbed. The rice will start to congeal — when it reaches this stage, remove it from the heat and set aside to let it cool on its residual heat.

The rice should be tender but firm. If not, add a little more chicken stock or water. Stir in the limoncello. Add the cream and stir it in lightly. Return to the stove and set over medium heat to allow the cream to cook down.

Meanwhile, heat the oven to 350 degrees. Heat 5 tablespoons olive oil in a medium-size ovenproof skillet over medium heat. Season enough flour to dust the seafood with salt and pepper. Add the seafood to the skillet. Cook for about 1 minute on each side to brown. Turn gently, then transfer the skillet to the oven for the seafood to cook thoroughly, for 5 to 7 minutes more.

To plate, turn about 1 1/2 cups risotto into a shallow bowl. Top with the shrimp and scallops, overlapping them slightly in a line over the rice. Garnish with basil chiffonade.

source: Tribune-Review Food article from June 2008

• 8 tablespoons (1 stick) chilled unsalted butter, divided
• 1 large shallot, minced
• 1/2 cup balsamic vinegar
• 2 large fresh rosemary sprigs
• 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
• 2 tablespoons olive oil
• 4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
• 2 tablespoons orange juice

Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).

Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.

Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.

Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

source: Bon Appeitit August 2006

• 1/2 c. mayonnaise
• 4 T. fresh lemon juice, divided
• 5 T. olive oil, divided
• 1/3 c.chopped shallots
• 3 garlic cloves, minced
• Pinch of dried crushed red pepper
• 1/2 c. dry white wine
• 2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
• 1/2 c. all-purpose flour
• Pinch of Cayenne pepper
• 3 large eggs
• 1 c. grated Romano or Parmesan Cheese, divided
• 2 T. thinly sliced fresh basil leaves
• 3 T. butter
• 4 large skinless, boneless chicken breast halves, cut horizontally in half
• 2 (4-inch) pieces baguette, halved horizontally (sour dough Baguette)
• 4 c. fresh spinach (about 2 ounces)

Whisk mayonnaise and 3 T. lemon juice in small bowl.

Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes.

Season tomato confit with salt and pepper. Cool.

Note: Lemon mayonnaise and tomato confit can be made 1 day ahead.

Cover separately and chill.

Preheat oven to 250 degrees F. Set rimmed baking sheet (jelly roll pan) in the oven to wam. Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.

Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl. Extra Virgin Olive Oil (for drizzling)

source: Bon Appetit

• 2 1/4 cups fresh breadcrumbs, made from crustless (is that a word?) sourdough bread
• 1 1/4 cups Parmesan cheese , freshly grated
• 6 tablespoons fresh mint , chopped
• 6 tablespoons fresh Italian parsley , chopped
• 2 tablespoons fresh thyme , chopped
• salt
• pepper
• 2 1/2 tablespoons olive oil , divided
• 3 (2lb) racks of lamb , most fat trimmed
• 3 tablespoons prepared English mustard , this is a hot mustard

Combine the first 5 ingredients in a food processor and blend until herbs are finely chopped.

Transfer the crumb mixture into a bowl; season with salt and pepper. Drizzle the lamb racks with 1 1/2 tablespoons oil and toss to coat. Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.

Make a second set of cuts in the opposite direction, forming diamond patterns on all racks. Heat 1 tablespoons of olive oil in a heavy large skillet over high heat. Sprinkle the lamb with salt and pepper and place one rack in pan, fat side down.

Cook until golden, about 5 minutes; transfer to a work surface. Repeat with remaining racks.

Spread the scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.

Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minutes.

Let stand 10 minutes and then cut racks into chops.

source: Bon Appetit, September 2007.