Skirt Steak

1. Pick rosemary and thyme leaves from stem, chop finely.
2. Place in a large mixing bowl (big enough to hold all meat).
3. Peel and finely chop 1 head of garlic, about 3-4 tablespoons, and place in bowl.
4. Add 5 ounces of olive oil (reserving 1 ounce for scallions), peppercorns and steaks to bowl, mix well.
5. Lay steaks in a shallow dish and refrigerate until ½ hour before cooking.
6. Halve shallots from stem to blossom.
7. Cut top ⅓ off other head of garlic.
8. In a non-stick sauté pan, slowly caramelize garlic head and shallots in 1 ounce of oil.
9. Note: This should take about 10-12 minutes over low heat. The finished product should be sprinkled with salt and used as an edible, delicious garnish on the platter.
10. Slice tomatoes into 6 thick slices and arrange on platter. Season with salt and pepper.
11. Arrange shallots and garlic on platter.
12. Dress tomatoes with ½ the vinaigrette.
13. Use remaining oil for scallions, and season with salt and pepper. Char on grill, reserve.
14. Season steaks with salt, and grill over high heat to char surface.
15. Note: steaks are thin and cook quickly – 2-3 minutes per side for medium to medium rare.
16. Transport from grill to platter, dress with vinaigrette and garnish with scallion, serve.

Blue Cheese Coleslaw

1. Combine sugar and vinegar in a large mixing bowl (big enough to hold all cabbage).
2. Taste mixture. Adjust sugar and vinegar to personal taste.
3. Add other ingredients, mix well. Season with salt and pepper to taste. (This will keep in the refrigerator for a few days.)
4. Note: You may need to adjust seasoning after 1 day.

Jalepeno Lime Vinagrette

1. Combine ingredients.
2. Season with salt and pepper.
3. Let sit for 2 hours. (It gets hotter as it sits.)
4. Adjust to your taste. If it is too hot, add more olive oil and lime juice. If it is too mild, add more jalapeno.