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1-1/2 pounds flank steak
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter softened
2 tablespoons scallions thinly sliced
1 cup dry red wine
1 head roasted garlic

Sprinkle flank steak with salt and pepper.
Heat a large heavy skillet.
Do not add butter or other fat.
When hot cook seasoned steak until seared and well browned on each side.
Reduce heat and add 2 tablespoons butter.
Cook 5 minutes on each side.
Remove meat from pan and keep warm.
Pour off any fat in the skillet and add scallions and red wine.
Bring to a boil and whisk in the garlic
Boil until wine is reduced by half, thickened and syrupy.
As it boils scrape up the browned bits in the skillet with a wooden spoon.
Stir in the meat juices that have accumulated under the flank steak.
Boil for a few seconds more then remove from heat.
Gently swirl in 2 tablespoons softened butter so that it incorporates into the wine. Quickly slice the meat against the grain into thin strips.
Arrange slices on a hot platter then pour sauce down center and serve at once.

1-1/2 cups crushed tortilla chips
6 tablespoons melted butter
16 ounces cream cheese at room temperature
3 eggs
1/4 cup all-purpose flour
1-1/2 cups sour cream divided
1 clove garlic minced
4-1/2 ounce can chopped green chilies
1 fresh jalapeno pepper stemmed seeded and minced
2 cups grated cheddar cheese
3 tablespoons chopped plum tomatoes
3 tablespoons chopped green onions
3 tablespoons diced black olives
1 tablespoon chopped cilantro

Preheat oven to 300.
Lightly grease sides of a springform pan.
Pour melted butter over crushed tortilla chips and toss to combine.
Press on bottom and one-half inch up the sides of the pan.
Bake for 10 minutes then remove from oven and set aside.
With an electric mixer at high speed beat cream cheese until light and fluffy.
Add eggs one at a time and beat to incorporate.
Reduce mixer speed to low and blend in the flour and 1 cup of the sour cream then beat until smooth.
Add garlic, green chilies and minced jalapeno.
Turn off mixer and stir in cheese.
Pour filling into crust and bake for 1 hour.
Turn oven off and leave cheesecake in the oven for 1 hour with the door closed.
Remove from oven and cool.
Cover and refrigerate for 1 hour.
When ready to serve remove cheesecake from pan then spread remaining sour cream evenly over top and sprinkle with tomatoes, green onions, olives and cilantro.

6 shallots peeled
1 tablespoon olive oil
5 tablespoons butter unsalted
1 pound beef chuck cut into 1-inch squares
1/3 cups flour
4 jalapeno peppers stemmed and seeded
2 carrots peeled and cut into 2-inch pieces
1 large potato peeled and cut into 2-inch pieces
1/2 red onion peeled and diced
1 cup port wine
2 cups beef stock
1 tablespoon dried sage leaves
1 tablespoon dried oregano leaves

Kosher salt to taste
Freshly ground pepper to taste
Preheat oven to 350.
Toss shallots with olive oil.
Place in a small pan and roast in the oven for 35 minutes.
Heat butter in a large deep saucepan over medium heat.
Coat the beef in flour to coat then place in hot butter and increase the heat.
Sauté beef cubes on all sides for 10 minutes.
Do not crowd the meat or it will steam rather than brown.
Remove pan from heat then transfer to a bowl and cover it loosely with foil to keep warm and set aside.
Mince jalapenos.
Place the pan back over medium heat and in the remaining butter sauté peppers, carrots, potato and onion tossing to prevent burning until onions turn translucent.
Add the wine, stock, sage and oregano gently stirring on the bottom of the pan to release any solidified pan juices.
Cook stew over low heat with the lid slightly ajar for 40 minutes.
Add reserved shallots and beef then stir to combine and continue cooking for another 20 minutes.
Season with salt and pepper