Balsamic Caprese Steak, Sausage Risotto and Mushroom Bruschetta with Brie and Honey

A tried and true recipe, Chef Anthony Marino makes a balsamic caprese steak dish, a sausage and tomato risotto and mushroom bruschetta with brie and honey during a cooking class benefitting the Special Olympics Polar "POP", a virtual version of the annual Polar Plunge. Don's Appliances/ Duggan's Service & Appliance are long-time supporters of the Special Olympics Polar Plunge and UNcathlon. To donate to our team's fundraiser, please click this link.

Balsamic Caprese Steak

Ingredients:

• 2 ribeye (6oz each)
• ½ cup balsamic vinegar
• 3oz olive oil
• 2cloves garlic
• 2 tbsp Italian seasoning
• 2 large tomatoes
• 4 thick slices fresh mozzarella
• 1bu fresh basil
• 2 tsp salt
• 2 tsp black pepper

Directions:

1. Pre-heat oven to 350 degrees.
2. Place vinegar and half of the olive oil in mixing bowl, add chopped garlic and Italian season. Whisk until combined.
3. Add steak to mixture and marinate for 15 minutes.
4. Slice tomatoes into thick slices along with mozzarella. Set aside.
5. Take steak out of marinade and pat dry to remove excess liquid.
6. Heat cast iron pan adding oil. Pan sear steaks 3 minutes on each side.
7. Finish steaks in oven until desired doneness is reached.
8. Top steaks with tomatoes, mozzarella, basil and season with salt and pepper.
9. Enjoy!

Mushroom Bruschetta with Brie and Honey

Ingredients:

• 1 baguette, sliced
• 3 tbsp. olive oil
• 1 tbsp. dried Italian seasoning
• 8 oz. sliced mushrooms
• Salt and pepper to taste
• 4 oz. brie cheese
• 2 tbsp. honey

Directions:

1. Pre-heat oven to 375 degrees.
2. Slice baguettes and brush with olive oil and Italian seasonings.
3. Bake in oven for 12 to 15 minutes until golden brown.
4. Place sliced mushrooms in medium to high pan. Add oil and sauté until tender. Season with salt and pepper.
5. Cool mushrooms and drain off any excess liquid.
6. To assemble place mushrooms on baguette, top with slice of brie and drizzle with honey.
7. Right before serving place in oven for a minute to two minutes to melt brie.
8. Serve warm and enjoy!

Sausage and Tomato Risotto

Ingredients:

• 1tbsp olive oil
• 1 small yellow onion
• 2 cups Arborio rice
• 1 lb cooked sweet sausage crumbled
• ½ cup dry white wine
• 28 oz Can Diced tomatoes
• 4 cups low sodium chicken broth
• ¼ cup grated parmesan
• 1tbsp butter

Directions:

1. Place a heavy bottom pot on stove and heat to medium high.
2. Add olive oil and sauté onion until translucent.
3. Add rice. (This is critical to ensure a perfect risotto we want to toast the rice grains. They should sound like they are cracking or popping. This is the husk cracking which makes it easier for liquid to be added to ensure a flavorful risotto.)
4. Let risotto cook for 3 to 5 minutes.
5. Add sausage and cook completely.
6. Add white wine and tomatoes. Cook down 5 minutes.
7. Gradually add stock until rice is fully cooked.
8. Finish with cheese and butter and enjoy!