Hudson River Cafe's Skirt Steak with Chimichurri Sauce

Ingredients:

For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Procedure:
Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4 dinner plates. Drizzle with the chimichurri sauce. Serves 4.

Thunder Jackson's Spinach and Garlicky Chicken

Ingredients:
2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered

Procedure:
Preheat oven to 375 degrees. Brush the chicken breast with Dijon mustard on both sides. Sprinkle with garlic powder and dip into bread crumbs, creating a crust. Drizzle with the 4 tablespoons olive oil.

Bake chicken for 15 minutes or until done, turning once halfway through. Meanwhile, heat the 2 teaspoons olive oil in a pan over medium heat. Add spinach and garlic and sauté until hot, seasoning with salt and pepper. Add lima beans, chicken broth and butter and stir to combine. Bring to a simmer. Add salt and pepper if necessary.

Place the spinach and broth mixture into a bowl and top with the chicken. Top with a squeeze of lemon. Serve immediately. Serves 2.

Bombay Palace's Chicken Madras

Ingredients:

For dry masala:
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 tablespoon dry coconut
1 teaspoon salt

For chicken:
3 tablespoons vegetable oil
2 teaspoons mustard seeds
4 whole cloves
4 pieces green cardamon
10 curry leaves
1 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon chopped ginger
2 tablespoons tomato paste
2 pounds boneless chicken breast, cut into bite-sized pieces
1/4 cup coconut milk
2 tablespoons lemon juice

Procedure:

In small bowl, stir together all dry masala ingredients. Set aside. In a wok, heat the oil. Add mustard seeds, whole cloves and green cardamom. Stir, then add curry leaves, chopped onion, garlic and
ginger. Cook until golden. Add tomato paste and enough water to make a thick sauce. Cook, stirring, for 1 minute. Add chicken and the dry masala. Simmer, stirring occasionally, for 20 minutes or until chicken is done. Stir in coconut milk and lemon juice. Taste and add extra salt if necessary.

Serves 4