Ingredients:

6lbs oxtail

1 large purple onion, chopped

4 cloves garlic, crushed

1 red bell pepper, chopped

1 cup dates, pitted & chopped

4 tsp cinnamon

1 1/2 tsp oregano

1 tsp curry powder

1 tsp cumin

1 tsp dried ginger

1 tsp cayenne pepper

1/2 tsp nutmeg

Instructions:

1. Brown oxtail thoroughly on high heat in olive oil. Salt well.

2. Sautée onion on low heat until soft. Add salt to this is well.

3. Add garlic to pan, then add herbs.

4. Add onion mix to the oxtail & cover with water.

5. Bring oxtail to a boil. Add dates & bell pepper.

6. Cook covered on low heat for 2 1/2 hours, or until meat falls off the bone.

7. Add salt & pepper to taste. 

Ingredients:

1 36-ounce Prime Porterhouse steak

2 sprigs of thyme

3 king oyster mushrooms cut in ½ and scored with a knife

2 garlic cloves

3 oz butter

1 oz aged balsamic vinegar

Kosher salt (Diamond Krystal preferred)

Black pepper to taste

Instructions:

1. Light the grill. White oak is a great choice for wood. Get 1/2 or a 1/3  of the grill ripping hot.  Leave the other side off. Temper steak to room temperature before cooking. Season heavily with salt and pepper.

2. Bring a sauté pan to high heat. Season mushrooms with salt, sear cut side down. Place another pan on top of the mushrooms to keep them flat. Lower flame and cook until mushrooms are golden brown. Flip and add garlic, thyme and butter. Lower flame and brown mushrooms in the butter. Cook until tender, around 10 minutes. Discard garlic and thyme. Reserve mushrooms in pan.

3. Grill steak over high flame.  Cross hatch on both sides. Brown edges. Move steak once seared to the cooler part of the grill and close top. Cook to desired doneness. Once cooked to desired doneness, remove from grill and rest for five minutes. Slice steak. Garnish with mushrooms, butter and balsamic. Enjoy.