Skirt Steak with Mustard Sauce

Skirt Steak with Mustard Sauce

Serves 2


For the marinade:
1 bottle (16-ounce) Newmann’s Own Parmesan and Roasted Garlic Dressing
½ cup Pinot Grigio
1 lime, sliced
1-1/2 pounds skirt steak

For the mustard sauce:
1/2 cup Emeril’s Kicked Up Horseradish Mustard
1 clove garlic, finely minced
2 Tablespoons butter, softened
2 Tablespoons Pinot Grigio
1 teaspoon lime juice (about ½ lime)
1 teaspoon dark brown sugar
½ teaspoon paprika

Make the marinade:

Pour the dressing and ½ cup Pinot Grigio into a large resealable plastic bag. Add the lime slices and the skirt steak. Seal the bag and refrigerate for 12-24 hours.


Remove the steak from the bag and discard the marinade. Heat the grill to medium-high heat.

In a small saucepan on the stove, over medium-high heat, combine the mustard, garlic, butter, 2 Tablespoons Pinot Grigio, teaspoon of lime juice, brown sugar and paprika. Bring to a boil and stir until smooth, approximately 1 minute. Turn heat to low.

Grill the steaks to taste, approximately 5-6 minutes per side for medium. Remove from heat and let them sit for 5 minutes. Slice on the bias, against the grain. Drizzle with the mustard sauce.

Easy Sauteed Scallops with Garlic

Easy Sautéed Scallops with Garlic

Serves 4

2 pounds sea scallops
¼ cup all-purpose flour
½ teaspoon white pepper
½ teaspoon paprika
¼ teaspoon salt
4 Tablespoons olive oil
3 cloves garlic, minced
½ cup fresh parsley, chopped

Wash and dry the scallops. Put flour, pepper, paprika and salt in a large plastic resealable bag. Add the scallops and shake to coat.

Heat the oil in a large sauté pan over medium high heat. Add the garlic and sauté approximately 1 minute. Add the scallops and brown on all sides, about 7 minutes.

Toss the scallops with the parsley just before removing from heat. Serve hot with roasted potatoes or rice.

Hot Clam Dip

Hot Clam Dip

½ cup (1 stick) butter
1 medium onion, chopped fine
2 cloves garlic, minced
2 cans (6-ounce) chopped clams, drained
1 sleeve Ritz crackers, crushed
3 Tablespoons parmesan cheese
2 Tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon ground oregano

Preheat the oven to 350 degrees

Heat the butter over medium heat in a sauté pan. Saute the onion and garlic until tender, about 5 minutes.

In a medium bowl combine the clams, crackers, parmesan cheese, lemon juice, pepper, salt and oregano.

Add the onion mixture and toss.

Pour mixture into a 9-1/4 inch square baking dish. Bake for 20 minutes until bubbly. Serve hot with crackers.