Ingredients

• One bone-in rib eye steak, about 2 inches thick
• About 1/3 cup extra virgin olive oil
• Fleur de sel
• One small brioche loaf, crusts removed, torn into 1/2-inch pieces
• 1/3 cup Dijon mustard
• Freshly ground black pepper
• 1/2 teaspoon hot red pepper flakes, or to taste (optional)
• 4 large fresh dates, such as Medjool, pitted and spread open
• One bunch baby arugula

Directions

Step 1

Heat a cast-iron griddle or large skillet over medium heat. Brush generously with olive oil. Pat the steak dry with paper towels, then sprinkle one side with fleur de sel. Arrange the steak salt side down on the hot surface. When it is seared (8 to 10 minutes), season the top of the steak with fleur de sel and flip it over to cook on the other side for another 8 minutes. Continue cooking the steak, flipping as needed, until the internal temperature reaches 125°F for medium-rare. Transfer the meat to a cutting board and let it rest for 10 minutes.

Step 2

Add another tablespoon of olive oil to the pan drippings and toast the brioche, turning with a spatula until lightly browned. Dot the bread with the mustard and season with salt, black pepper, and hot red pepper flakes, if using. Generously drizzle with more olive oil, then nestle the dates in the brioche, cut sides down. Scatter the arugula over the top and toss everything together with 2 wooden spoons as you would a salad. Heap the salad on a serving platter and drizzle with olive oil. Slice the meat against the grain, season with salt and pepper, and drizzle with additional olive oil. Serve with the salad.

Ingredients

• 8 jumbo or extra-large head-on, shell-on shrimp, preferably Santa Barbara spot prawns or tiger shrimp
• 5 tablespoons extra virgin olive oil, plus more as needed
• 4 garlic cloves, peeled and very thinly sliced
• Coarse salt (kosher or sea)
• 3 dried guindilla or other small red chiles
• 1 to 2 teaspoons dry Spanish sherry
• 1/2 lemon
• 3 tablespoons fresh flat-leaf parsley leaves, finely chopped

Directions

Step 1

Prepare the shrimp by snipping off the legs with kitchen shears. Then carefully push the shells off the bodies. Separate the shrimp heads from the tails by using a sharp knife to cut off the heads with one-third-inch of the tails attached to keep the juices inside the heads.

Step 2

Generously coat the bottom of a medium cazuela, terracotta pot, or Dutch oven with the olive oil. Add the garlic, sprinkle lightly with salt and set over medium-low heat. Bring to a sizzle, stirring occasionally, until the garlic chips start to dance and turn golden brown around the edges, about two minutes. Don’t let them burn. Transfer the garlic to a paper-towel-lined plate and reserve.

Step 3

Add the chiles to the hot oil and cook, turning, until a shade darker, about 30 seconds. Transfer to the plate with the garlic.

Step 4

Add the shrimp heads, sprinkle lightly with salt and cook, turning occasionally, for 30 seconds. Add the shrimp tails, sprinkle lightly with salt and cook, turning, for 15 seconds. Return the garlic and chiles to the pot and shake and swirl the pot so the garlic coats everything. Add the sherry and let the alcohol burn off, about one minute. Zest half of the lemon half directly into the pot, then stir in half of the parsley. When the shrimp become opaque and their juices emulsify with the oil into a sauce, remove from the heat. Sprinkle with the remaining parsley, squeeze in a few drops of lemon juice, and serve immediately.

Ingredients

• 1/4 cup kosher salt, plus more
• 1/4 cup packed light brown sugar
• 10 whole black peppercorns
• 7 cloves garlic, crushed and peeled
• 3 bay leaves
• 3 pounds chicken leg quarters
• 2 tablespoons white wine vinegar
• 2 teaspoons pimentón (smoked Spanish paprika)
• 1/2 teaspoon ground cumin
• 1 dried New Mexican chile, stemmed and seeded
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 1 1/2 cups white wine

Directions

Step 1

Make the brine: In a small saucepan, combine the 1/4 cup salt with the brown sugar, peppercorns, 2 garlic cloves, 2 bay leaves, and 1 cup of water and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat, stir in 2 cups of cold water, and let the mixture cool. Pour the brine into a large resealable plastic bag, add the chicken pieces, and refrigerate at least 8 hours or overnight.

Step 2

Heat the oven to 350°F. In a blender, blend the 5 remaining garlic cloves and bay leaf with the wine, vinegar, pimentón, cumin, chile, and 2 1/2 cups water until smooth. Drain the chicken pieces, pat dry with paper towels, and discard the brine.

Step 3

In an 8-quart saucepan, heat the olive oil over medium-high heat. Season the chicken lightly with salt and pepper, add to the pan, and cook, turning once, until browned all over, about 8 minutes. Pour in the blended wine and spices and bring to a boil. Cover, place in the oven, and cook until the chicken is tender, about 1 to 1 1/2 hours. Transfer the pan to a rack, lift the chicken from the pan, and transfer it to a serving platter.

Step 4

Place the pan over high heat and boil the braising liquid until reduced to 3/4 cup, about 5 minutes. Spoon the sauce over the chicken, drizzle with extra virgin olive oil, and serve while hot.