Meat and potatoes. What else can I say–other than that my guys were quite pleased 🙂


1/2 cup grainy mustard (I used a stone-ground dijon)

1 tbsp ground cumin

2 tbsp chili powder

2 lbs flank steak, cut into 4 pieces

4 tbsp olive oil, divided

6 small red potatoes, quartered and chopped

1 red onion, quartered and sliced thin

2 tbsp chopped parsley

1/4 cup catsup

1/4 cup honey

1/4 cup red wine vinegar

3 tbsp water

1/2 tsp dried rosemary

1/4 tsp sea salt

1/4 tsp ground black pepper

1) In small bowl, mix mustard, cumin, and chili powder; spread mustard mixture over both sides of steak, place on plate, and refrigerate one hour

2) 10 minutes prior to grilling steak, heat 2 tbsp olive oil (reserving 2 tbsp) in large skillet over medium-high heat and add potatoes and red onion; season to taste with salt and pepper and cook 10 minutes, stirring often; reduce heat to medium, add parsley, and cook 10 minutes, stirring occasionally (while grilling steak)

3) To grill pan (I used cast iron) over medium-high heat, add reserved 2 tbsp olive oil; place steaks in grill pan and grill both sides to desired doneness (we opted for medium, which translated to about 5 minutes each side)

4) Meanwhile, to small saucepan over medium heat, add: catsup, honey, red wine vinegar, water, rosemary, salt, and pepper; stir well to combine and bring to a gentle boil; reduce heat to simmer

5) Remove steaks from pan, place in center of plates, arrange potato-onion mixture around, and drizzle catsup-honey-vinegar over steaks and potatoes; serve

Servings: 4


This is one of those cases where the picture doesn’t do the recipe justice. Not that I didn’t capture the mouth-watering deliciousness (word?), but this dish tastes eons better than it looks. Not only is the tarragon and dijon sauce a lovely combination, but the bed of potatoes and pears–yes pears–goes “Wow!” in your mouth. Two thumbs up, though only because this was a Senior/Senior-ita date night dinner. Poor Junior was reduced to college cafeteria food and Junior Too had to make do with hot wings on the other side of town. Sorry, guys.

3 tbsp olive oil, divided

3 red potatoes, sliced thin

sea salt

ground black pepper

3 tbsp chopped fresh tarragon, divided

2 scallions, sliced thin

1 firm (but not hard) pear, cored and sliced thin

4 boneless, skinless chicken breasts

1/2 cup white cooking wine

3/4 cup cream (half-and-half works fine too)

1 tbsp dijon mustard

1 tsp chopped parsley

1) Preheat oven to 250 degrees; set out oven-safe casserole dish

2) Heat 2 tbsp oil (reserving 1 tbsp) in large skillet (I used cast iron) over medium-high heat; add potatoes, lightly salt and pepper, and cook 7-8 minutes, turning often to brown both sides; scatter 1 tbsp tarragon (reserving 2 tbsp) and scallions over potatoes and gently stir in pears; cook 3 minutes; spoon potato-pear mixture into casserole dish and place in oven to keep warm

3) Heat reserved 1 tbsp olive oil in same skillet over medium heat and add chicken breasts; cook 4-5 minutes each side until chicken is no longer pink in center; transfer chicken to casserole dish in oven to keep warm

4) To same skillet, add cooking wine and stir, scraping up browned bits from bottom of skillet; add cream, dijon mustard, and remaining 2 tbsp tarragon; stirring often, cook 3-4 minutes until sauce thickens a bit; remove from heat and pour sauce over chicken in casserole dish; scatter parsley over top and serve

Servings: 4