Roquefort Steak Marinade

• 1 oz Roquefort cheese
• 1 clove garlic crushed
• ½ Tablespoon course black pepper
• 1 teaspoon salt
• 1 Tablespoon soy sauce
• 2 Tablespoons instant coffee
• 1 Tablespoon Worcestershire sauce
• ½ Cup olive oil

Thoroughly mix all ingredients together. In a large Ziploc style bag or plastic bag, coat the rib eye roasts (or steaks if you prefer) and let marinade overnight.

 Seasoned Steak Fries

• 2 Tablespoons vegetable oil
• ½ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon cracked black pepper
• 2 large baking potatoes, scrubbed

Preheat oven to 400 degrees.  Combine the oil, paprika, cumin, salt and pepper in a medium sized bowl, stirring well.  Cut the potatoes into quarters, and then cut the quarters in half crosswise to form wedges.  Transfer wedges to seasoning mixture in bowl and coat each wedge thoroughly, then place seasoned wedges onto an ungreased baking sheet and bake for approximately 30 minutes until golden brown and fork tender.  Serve immediately.

Blue Cheese Vinaigrette

• ½ Cup extra virgin olive oil
• ½ Cup crumbled blue cheese
• ¼ Cup sherry vinegar
• ¼ Cup finely chopped yellow onion
• 2 Tablespoons minced garlic
• 2 Tablespoons finely chopped chives
• 2 Tablespoons fresh lime juice  (fresh preferred, bottled is fine too)
• 2 Tablespoons cracked black pepper
• Salt to taste

Mix all ingredients together and refrigerate up to one week.

Sun-Dried Tomato Vinaigrette

• ¼ Cup seasoned rice vinegar
• ¼ Cup chopped sun-dried tomatoes
• 2 Tablespoons tomato juice
• 2 Tablespoons minced garlic
• 2 Tablespoons finely chopped shallot
• 2 Tablespoons chopped cilantro
• ½ Cup extra virgin olive oil
• salt and pepper to taste

 In a blender, combine all ingredients except olive oil, salt and pepper.  Reduce speed and slowly add the olive oil until mixture becomes smooth, add salt and pepper to taste, cover and refrigerate up to one week.

Baked Onion

• 1 medium size yellow onion (or Walla Walla Sweet onion)
• 1 teaspoon of granulated garlic
• 1 tablespoon butter
• salt and pepper to taste
• 1 1/2 Tablespoons of brown sugar

Preheat oven to 425 degrees.  Peel onion, and cut onion into 12-16 wedges like a flower (do not cut down through the core, keep bottom of wedges connected). Sprinkle garlic on first, then the butter, add salt and pepper to taste, then sprinkle the brown sugar.  Bake in oven at 425 for 40-45 minutes in shallow glass pan (use a pie plate if you are doing more than one).  * You can put a small amount of water in the bottom of the pie plate to keep it moist while cooking.  
  
Chipotle Dip

• 2 Cups of mayo
• 2 to 3 teaspoons of ground chipotle powder

Mix thoroughly, and chill for at least one hour before serving
* You can add a bit more chipotle powder if you like your sauce a bit more zippy.