Ingredients: Part I - The beef - ¼ cup dry Porcini mushrooms 2 tbsp. sugar 1tbsp. salt 5 cloves garlic, finely chopped 1 tbsp. chili flakes 1 tbsp. freshly ground black pepper ¼ cup extra virgin olive oil 1 lb. filet of beef Best quality olive oil and balsamic vinegar for drizzling Grind the Porcini mushrooms to a powder using a spice or coffee grinder. Place in a small bowl and add the sugar, salt, garlic, chili flakes, pepper and olive oil. Stir well to form a thick, fairly dry paste. Rub the paste evenly over the filet of beef, then wrap it in plastic and refrigerate overnight. On a hot grill, cook the steak for 6 minutes on each side. Rest for a few minutes. Place in the center of the plate and drizzle with olive oil and balsamic vinegar. Shower it with Great Hill Blue cheese. Directions: Part II - Gingered Shrimp Cheesey Hash - 2 ½ cups of diced potatoes (blanched until soft, not soggy) 1 cup chopped onion 1 cup diced shrimp 1 cup thinly sliced green onions 1 tbsp. ginger 1 cup cilantro ¼ cup Fanny Mason Baby Swiss cheese, grated Sauté the onions until they are brown and smell lovely. Throw in the potatoes and ginger and grown for about 5 minutes. Add shrimp, green onions, cilantro, and cheese. Season with salt and pepper. Transfer to plates and serve. Makes 2-3 servings.