Bison steaks with fig-balsamic sauce

Pictured with charred corn salad.

Wine, dry red	2 cups
Fig balsamic vinegar (or plain)	2 tablespoons
Beef demiglace	2 tablespoons
Salt
Pepper, freshly ground
Butter, unsalted	4 tablespoons
Bison tenderloin steaks	4
Garlic	4 cloves

1. In a small saucepan, combine the wine, vinegar, and demiglace, and bring to a boil. 
2. Simmer over moderate heat until the sauce is reduced to a thick glaze (about ½ cup), about 20 minutes. 
3. Season the glaze lightly with salt and pepper. 
4. In a heavy skillet, melt the butter. 
5. Lightly season the steaks with salt and pepper, and add them to the pan. 
6. Add the garlic and cook over moderate heat, turning the occasionally, until browned and crusty all over, and an instant-read thermometer inserted in the center registers 130°F for medium-rare, about 14 minutes. 
7. Transfer the steaks to a platter, and let rest for 5 minutes. 
8. Transfer the steaks to a place, and serve with the fig-balsamic sauce.

Recipe from Food & Wine, September 2012.

Charred corn salad with mint, parsley, and cilantro

Pictured with bison steaks with fig-balsamic sauce.

Corn, large ears, shucked	4
Olive oil, extra virgin
Salt
Pepper, freshly ground
Onion, small, red, thinly sliced	1
Lime juice, freshly squeezed	2 ½ tablespoons
Jalapeño, seeded, thinly sliced	1
Mint leaves, torn	3 tablespoons
Parsley leaves, torn	3 tablespoons
Cilantro leaves, torn	3 tablespoons

1. Heat a large grill pan. 
2. Brush the corn with olive oil, and season with salt and pepper. 
3. Grill over moderately heat, turning, until crisp-tender, about 12 minutes. 
4. Let cool. In a small bowl, combine the onion and lime juice, and let stand for 10 minutes.
5. Mix in the jalapeño, 2 tablespoons olive oil, and season with salt and pepper.
6. Working in a large bowl, cut the kernels off the cobs in sections. 
7. Add the onion dressing, and toss. 
8. Add the mint, parsley, and cilantro, and toss again. 
9. Serve warm. 

Adapted from a recipe from Food & Wine, September 2012.

Creamy chicken-noodle casserole with spinach and mushrooms

Chicken breast, boneless, skinless	1 pound
Water	1 ½ cups
Garlic, minced	3 cloves
Bay leaf	1
Flour	1/3 cup
Cornstarch	2 tablespoons
Milk	2 cups
Tarragon, dried	1 teaspoon
Salt	1 teaspoon
Nutmeg, freshly ground	1/8 teaspoon
Wine, dry white	¼ cup
Spinach, frozen, thawed, squeezed dry	10 ounces
Linguine, spinach, cooked al dente	10 ounces
Mushrooms, quartered	1 pound
Salt
Pepper, freshly ground
Butter	1 tablespoon
Breadcrumbs, fresh French, coarsely chopped	1 cup
Parmesan cheese	½ cup + ½ cup
Asiago cheese, shredded	½ cup + ½ cup

1. Preheat oven to 400°F. 
2. Combine chicken, 1 cup water, garlic, and bay leaf in large saucepan. 
3. Cover and simmer until chicken is cooked, turning once, about 15 minutes. 
4. Transfer chicken to a plate to cool, and then shredded. 
5. Reserve the cooking liquid, and add water, if necessary, to measure 1 cup. 
6. Whisk flour and cornstarch together in a heavy, large saucepan. 
7. Add 1 cup milk, whisking until smooth. 
8. Over medium heat, stir in 1 cup milk, tarragon, salt, nutmeg, and reserved chicken cooking liquid. 
9. Stir until thick and boiling, about 5 minutes. 
10. Add wine, and stir until mixture is very thick, about 2 minutes longer. 
11. Remove from heat. 
12. Stir in shredded chicken and spinach, and then add noodles and mushrooms. 
13. Transfer to a 11x7x3-inch glass baking dish, and season with salt and pepper. 
14. In a medium skillet, melt butter over medium-high heat. 
15. Add breadcrumbs, and stir 1 minute. 
16. Sprinkle over casserole, and sprinkle with ½ cup Parmesan and ½ cup asiago. 
17. Bake until golden, about 20 minutes. 
18. Sprinkle with ½ cup Parmesan and ½ cup asiago. 

Adapted from a recipe by The Flavor of Bon Appetit 1999.