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with smoked gouda & sweet sausage risotto
Spice Mix for the Beef: (yields 12 Tbls; use 1 Tbls per serving) 2 1/2 Tbls salt 2 Tbls cumin 1/2 Tbls ground mustard 1/4 Tbls cayenne pepper 1 1/2 Tbls garlic powder 1 Tbls ground thyme 1 1/2 Tbls white pepper 1/2 Tbls allspice 1/2 Tbls paprika 1/4 Tbls ground clove 1 Tbls ground oregano Mix these dry ingredients very well. Keep covered and refrigerated when not in use. Season six 8oz. steaks with one tablespoon of the spice mix. The longer the spice mix is on the meat, the deeper the flavors will penetrate. Heat 2 oz. of oil in a sauté pan. Sear steak for 2 minutes per side. Transfer the steak to a wire rack in a 325° oven and cook for 12-15 minutes (or to your desired doneness). Cooking time may vary with size and cut of meat. Remove from oven and let steak sit in a warm area for about 5 minutes.	For the Risotto: (yields 2 quarts) 1/4 lb. butter 1 1/2 cups minced onion 2 cups risotto 2 Tbls salt 1/2 cup fresh herbs, minced 1 cups sweet Italian sausage, (cooked and finely chopped) 2 1/2 Tbls minced garlic 1/2 cup minced celery 2 cups chicken stock 2 tsp pepper 1 cup smoked gouda, grated In the butter, sauté the minced garlic, onions, and celery over medium heat for 7-10 minutes. Add in 2 cups of risotto and reduce the heat to low. Add in chicken stock a little at a time stirring completely until liquid is almost complete absorbed. Continue to add the stock until the rice is of a soft consistency. Turn off the heat and add the salt, pepper, herbs, gouda, and sausage. Incorporate well until the cheese is melted.
From the recipe files of Executive Chef Russell Stannard

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