Sauces and Rubs for beef

DRY RUB KANSAS CITY STRIP STEAKS, TENNESSEE BOURBON SAUCE
4, 16oz. Kansas City Strip Steaks, 1 1/2 inch thick
2 teaspoons each Black Pepper, Powdered Garlic and Thyme

Rub Seasonings on steaks, cover and refrigerate for one hour.
Preheat the grill to high. Grill on high heat for two minutes, turn and lower heat to medium after two more minutes. Brush with bourbon sauce while cooking. Lower heat and allow to cook slowly to desired doneness.

TENNESSEE BOURBON SAUCE
1/4 cup each Dijon sauce, steak sauce, bourbon and honey
Juice of one lemon

In a small saucepan, combine all of the ingredients and heat until warm.

MONK FISH MARINADE:
-In a glass bowl, whisk 1/2 cup of white wine, with rosemary, oregano, thyme, crushed fennel seeds, grated zest of one lemon, 2 garlic cloves, 1/2 tsp. Salt, 1/2 tsp. of red pepper flakes.
-Gradually whisk in 1/2 cup of olive oil.
-Marinade for an hour in a closed bag in the refrigerator.

RED PEPPER BASIL SAUCE:
-Puree 3 medium roasted red bell peppers, 1 Tbsp. fresh lemon juice, 2 garlic cloves and 3 Tbsp. of extra virgin olive oil.
-Season with 1/4 tsp. Salt
-Add 2 Tbsp. finely chopped basil to the sauce.

TRADITIONAL GERMAN SAUERKRAUT
2 lb package sauerkraut, drained
2-3 apples
2 cups white wine
1 bay leaf
2 onions, chopped
2 tbsp. butter or oil
1 raw potato, peeled and grated
Salt and pepper and cloves

Blanch the kraut in boiling water for 5 minutes and drain. Peel, core and chop the apples. Saute the onion and apples in butter until they are tender. Combine with the sauerkraut. Add the bay leaf, salt and pepper. Cover with wine and simmer for an hour or two, stirring occasionally. Add the grated raw potato and continue cooking until desired degree of dryness is reached. Serve hot with sliced meats. Serves 8 or more.

DILL POTATO SALAD
6-8 cooked potatoes, peeled and sliced
1-2 cup chopped onion
1-2 tsp. chopped parsley
1/4 cup red wine vinegar
1-2 cup chopped dill
1/4 cup vegetable oil
Pinch of salt
Pinch of black pepper
1/2 cup warm chicken stock

Slice cooked and peeled potatoes (some thin, some thick for nice consistency). Add salt, pepper, onion, parsley, dill, oil, and vinegar to taste. Then add hot chicken stock and combine so it's not too wet or dry. Serve.