Careme

Ingredients

• T-bone steak

  1 large steak, about 1 1/2 to 2 lb and 1 1/2 inches thick
• Fresh Sweet Corn on the Cob

  2 ears, shucked $0.75
• Fresh Red Hothouse Bell Pepper

  1 pepper, quartered and seeded $1.67
• Fresh Yellow Bell Pepper

  1 pepper, quartered and seeded $1.67
• Jumbo Sweet Onions

  1/2 medium onion, cut into 1/2-inch slabs $1.39
• Private Selection® Campari Tomatoes

  2 tomatoes, halved $3.99
• Garlic

  2 cloves, finely grated or minced $0.69
• Parsley

  3 tablespoons chopped $1.29
• Unsalted butter

  4 tablespoons, softened
• Olive oil

  2 tablespoons, divided
• Piment d’Espelette or smoked paprika with a pinch of cayenne

  1 1/2 teaspoons, divided
• Sherry vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste
• Flaky sea salt

  for finishing
• Daou Vineyards Cabernet Sauvignon (Paso Robles)

  1 bottle $24.99

Instructions

1. Pat the t-bone very dry, season generously all over with kosher salt and black pepper, and let it stand at room temperature for 35 to 40 minutes while you prep the vegetables and heat the grill.
2. Mix the softened butter with the garlic, 1 teaspoon piment d’Espelette, 1 tablespoon parsley, and a pinch of salt; set aside at cool room temperature.
3. Heat a grill for two-zone cooking with one hot side and one medium-low side; rub the corn, bell peppers, onion, and tomato halves with 1 tablespoon olive oil and season lightly with salt.
4. Grill the corn, peppers, onion, and tomatoes over the hot side, turning occasionally, until charred and tender, about 8 to 12 minutes total; move pieces to a board as they finish.
5. Chop the grilled peppers, onion, and tomatoes into bite-size pieces, cut the kernels from the cobs, and toss everything with the sherry vinegar, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon piment d’Espelette, 2 tablespoons parsley, and salt to taste.
6. Grill the steak over the hot side until deeply seared, 3 to 5 minutes per side, then move it to the medium-low side, cover, and cook to 125°F for medium-rare, about 6 to 10 minutes more depending on thickness.
7. Transfer the steak to a board, spread half the Espelette butter over the top, and rest for 10 minutes so the juices settle and the butter melts into the crust.
8. Slice the steak off the bone, cut across the grain, arrange with the bone on a platter, spoon the charred sweet corn piperade alongside, dot with the remaining butter, and finish with flaky sea salt.

Ingredients

• T-bone steak

  1 steak, about 1 lb
• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Fresh Poblano Peppers

  2 medium, left whole $3.49
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut off after prep $0.75
• Fresh Roma Tomato

  1 large, chopped $1.49
• Jumbo Yellow Onions

  1 small, thinly sliced, divided $0.99
• Garlic

  3 cloves, minced $0.69
• Simple Truth Organic Low Sodium Free Range Chicken Broth

  2/3 cup $2.19
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes

  1, cut into wedges $1.29
• Corn tortillas or cooked rice

  for serving
• Ancho chile powder

  1 1/2 tablespoons
• Masa harina or finely crushed tortilla chips

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Unsweetened cocoa powder or finely chopped dark chocolate

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Neutral oil

  2 tablespoons, divided
• Kosher salt and black pepper

  as needed
• SALDO Zinfandel by The Prisoner Wine Company Red Wine

  750 ml $29.99

Instructions

1. Pat the T-bone and chicken thighs very dry; season both all over with salt, pepper, 1 teaspoon ancho chile powder, and 1/2 teaspoon cumin, keeping the raw chicken separate from the steak. Leave the poblanos whole, cut the corn kernels from the cobs, slice the onion, chop the tomato, mince the garlic, and gather the sauce ingredients.
2. Heat a large cast-iron skillet over medium-high heat. Add the whole poblanos dry and cook 7 to 9 minutes, turning often, until blistered and charred in spots; transfer to a bowl, cover for 5 minutes, then rub off loose skins, remove stems and seeds, and slice into strips.
3. Add 1 tablespoon oil to the skillet, then sear the T-bone 3 to 5 minutes per side for medium-rare, depending on thickness, until the center reaches about 130°F. Transfer to a cutting board to rest while you cook the chicken.
4. Add the chicken thighs to the same skillet and cook 5 to 6 minutes per side, lowering heat to medium if the spices darken too quickly, until browned and the thickest part reaches 165°F. Transfer to a clean plate, then carefully drain off excess fat from the skillet, leaving about 1 tablespoon behind.
5. Add the remaining 1 tablespoon oil if the pan looks dry, then add half the onion and the corn; cook 4 minutes until the corn is lightly browned. Stir in the poblano strips and a pinch of salt, cook 1 minute more, then transfer to a serving platter.
6. In the same skillet over medium heat, add the remaining onion, tomato, and garlic; cook 3 minutes until softened. Stir in the masa harina, remaining ancho chile powder, remaining cumin, oregano, cinnamon, and cocoa, then toast for 30 seconds until fragrant.
7. Whisk in the vinegar and chicken broth, scraping up browned bits, then simmer 4 to 5 minutes until smooth, glossy, and lightly thickened. Return the chicken thighs to the sauce and turn to coat for 1 to 2 minutes.
8. Slice the rested T-bone off the bone, then slice across the grain. Arrange the sauced chicken, sliced T-bone, and poblano-corn rajas on a warm platter; spoon extra sauce over the chicken, scatter with cilantro, and serve with lime wedges plus warm corn tortillas or rice.

Ingredients

• Fresh Atlantic Farm Raised Whole Salmon Fillet

  1 lb $10.99
• Green Asparagus

  1 lb $3.99
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $2.79
• Fresh Organic Lemons

  1 lemon $0.99
• Parsley

  1/3 cup chopped $1.29
• Garlic

  2 cloves $0.69
• Olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Ground cumin

  1/4 teaspoon
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  as needed

Instructions

1. Preheat the oven to 425°F. Trim the woody ends from the asparagus, halve the grape tomatoes, mince the garlic, chop the parsley, zest half the lemon, and cut the lemon into wedges.
2. Pat the salmon dry and place it on one side of a parchment-lined sheet pan. Mix 1 tablespoon olive oil with the garlic, smoked paprika, cumin, lemon zest, 1/2 teaspoon salt, and several grinds of black pepper, then rub it over the salmon.
3. Toss the asparagus on the other side of the sheet pan with 1/2 tablespoon olive oil, a pinch of salt, and black pepper; spread it in a single layer around, not under, the salmon.
4. Roast until the asparagus is tender-crisp and the salmon flakes easily, 12 to 15 minutes depending on thickness; for food safety, cook salmon to 145°F or to your preferred doneness if using high-quality fish.
5. While the salmon roasts, bring 2/3 cup water and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, remove from the heat, and let stand 5 minutes, then fluff with a fork.
6. Fold the tomatoes, parsley, sherry vinegar, remaining 1/2 tablespoon olive oil, and a squeeze of lemon into the couscous; taste and adjust with salt, pepper, or more lemon.
7. Plate the tomato-parsley couscous with the roasted asparagus and salmon, spoon any paprika-garlic pan juices over the top, and serve with lemon wedges.