Grains of Paradise Encrusted Steak

Steak, like chicken, can get boring if you eat a lot of it. I eat my share of steak!! Let’s face it, what’s not to love? While any steak in a storm will do, I prefer the taste of thick, juicy (and let’s not forget fatty) ribeyes—you can’t beat the flavor. So once in a while I spice it up. This is extremely easy—nothing complicated about it—just five ingredients. Spicy, not fiery.

1 tablespoon Grains of Paradise, coarsely ground

1 teaspoon chipotle powder

Kosher salt

1 ribeye or your favorite cut

Harissa olive oil

In a small bowl mix grains of paradise, chipotle powder and salt. Rub mix into each side of the steak. Wrap steak tightly in plastic film and refrigerate, preferably overnight.

Remove steak from refrigerator 1 hour before grilling and sprinkle both sides with the olive oil. Preheat grill. Cook 4-5 minutes on one side until well-charred; flip and cook until temperature, on an instant-read thermometer, reaches 125F for medium-rare, 135F for medium and 145F for well-done. Transfer to a platter, tent with foil and let rest for 10 minutes. Serve with slices of herb butter.

Whisky Herb Butter, Optional

1 stick unsalted butter, softened

1 teaspoon shallots, minced

2 tablespoons Jack Daniels

½ teaspoon Worcestershire Sauce

½ teaspoon Dijon mustard

Kosher salt

Fresh ground black pepper

Mix all ingredients together and scoop onto a large piece of plastic film. Roll up into a log, securing ends, and refrigerate for at least 3 hours. Slice and serve.

Coconut Pumpkin Soup with Sautéed Shrimp

This spicy coconut pumpkin soup is so delicious, warming and filling on a chilly night. The sriracha-flavored pepitas add just the right amount of "kick!" Easily substitute the pumpkin   with butternut squash  or sweet potatoes.

Coconut Pumpkin Soup with Sautéed Shrimp

Serves 6

2 tablespoons olive oil

1 onion, finely chopped

1 clove garlic, minced

2 teaspoons fresh ginger, grated

2 teaspoons curry powder

2 tablespoons Chef Belinda Moroccan Spice Blend

Kosher salt

Fresh ground black pepper

3 cups pumpkin puree

¼ cup brown sugar, packed

4 cups vegetable stock

1 14-ounce can coconut milk

18 jumbo shrimp, shelled and deveined

Chef Belinda Seafood Spice Blend

Olive oil

Sriracha flavored pepitas (pumpkin seeds), garnish

Fresh chopped cilantro, garnish

In a large pot over medium-high heat, heat olive oil. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger and stir for 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper.

Stir in pumpkin puree and brown sugar; then add vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Remove from heat and let stand 15 minutes. Using an immersion blender, puree mixture until smooth. (If using a stand blender, puree in batches.) Return to pot and bring to a simmer.  Add coconut milk and stir, until hot and thoroughly incorporated. Taste and adjust seasoning.

In a medium bowl, season shrimp with spice blend and toss with olive oil. In a medium skillet over medium-high heat, sauté shrimp for 2 minutes on each side. Ladle soup into bowls and top with 3 shrimp; garnish with pumpkin seeds and cilantro.

Red Snapper in Lemon Butter Sauce with Roasted Asparagus

Red snapper is not a fish that is commonly found in my area. So when a friend brought several fillets to me a few days ago, it was a very pleasant--and welcome--surprise! It has literally been years since I have prepared it and after just one  bite I realized how much I have missed its sweet, nutty flavor. In addition to being extremely healthy, you can have this meal on the table in 30 minutes or less! Use this recipe for similar firm fish like cod, flounder, perch and sole.

Red Snapper in Lemon Butter Sauce Recipe
Asparagus
1 pound whole asparagus
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
Fish
4 red snapper fillets
Chef Belinda Spices Seafood Spice Blend
1 tablespoons olive oil
1 tablespoon lemon zest
Sauce
Pan drippings
4 tablespoons butter
1 small shallot, finely chopped 
1 teaspoon lemon zest
2 tablespoon fresh-squeezed lemon juice
2 tablespoons fresh-squeezed lemon  juice
1/4 cup white wine
Chopped fresh dill, garnish

Preheat oven to 400F. Line a shallow baking/cookie sheet with foil; toss asparagus with salt,  pepper and oil and spread evenly in pan. Bake for  8-10 minutes, until crisp tender.

Season snapper with spice blend and drizzle with olive oil. Heat a large sauté pan over medium heat. When hot, sauté snapper on both sides until brown, 3-4 minutes per side. Remove from pan and keep warm.

In same pan add butter; and when melted add shallots, lemon zest, lemon juice and wine. Whisk and cook 4-5 minutes until slightly thickened. Spoon over snapper and garnish with fresh dill.

Fig and Bourbon Pork Tenderloin

This recipe is inspired by my visit to Saumur, France in  the Loire Valley last Fall; and I have served it many times over the past several months. It is easy to prepare, yet extremely  impressive to guests.

Fig and Bourbon Pork Tenderloin Recipe

1 cup dried figs, halved

1/2 cup bourbon

1-1/2 pound pork tenderloin, silverskin trimmed

Chef Belinda Everyday Spice Blend

1/2 cup all-purpose flour

Olive oil

1 shallot, minced

1 cup unsalted chicken stock

1 tablespoon Dijon mustard

1 tablespoon maple syrup

Pinch cayenne pepper

3-4 tablespoons unsalted butter

In a medium bowl place figs and bourbon. Set aside. Season tenderloin with spice blend  on all  sides; and in a flat medium bowl add flour and coat tenderloin on all sides. Heat oil in a large skillet,  over medium-high heat. Add loin and brown on all sides. Transfer to a platter and set aside. 

In the same skillet, over medium heat add shallots and sauté until soft. Remove  pan from heat and pour in figs and bourbon. Return to heat and add chicken stock, mustard, syrup and cayenne pepper. Stir to combine.

Reduce temperature to low and return loin to skillet; cook, turning occasionally for 5-8 minutes or until internal temperature reaches 145F, on an instant-read thermometer. Transfer loin from skillet to a cutting board and tent with foil to keep warm.

Increase temperature to medium-high, whisk in butter  and bring to a boil. Cook until sauce reduces to a thick syrup. Slice loin, transfer to a serving platter and spoon sauce and figs over before serving.