New York Steak

1 12-ounce New York Steak
1-ounce olive oil
1-teaspoon fresh chopped garlic

Place steak in a deep pan mix garlic and olive oil together and pour over New York Steak and let marinate for 24 hours
Char broiler to desired temperature

Shrimp Scampi

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
1 tablespoon diced tomatoes
1 teaspoon chopped green onion
2 cups heavy cream
15 each (16/20 count) shrimp peeled and deveined with tails left on
1 Crustini

In a large sauté pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty sauté pan, add 2 tablespoons olive oil, then sauté shrimp just until pink, and remove to the utility platter. Add cream sauce to sauté pan to toss the shrimp until hot and add diced tomatoes and green onions heat until warm, place shrimp on crustini top with sauce and garnish with lemon and rosemary.

Roasted Corn

2 ears of fresh corn husked, cleaned, and cut in half
1-ounce olive oil
1-teaspoon fresh chopped garlic
1 pinch salt
1 pinch pepper

Place corn in a deep pan mix garlic olive oil, salt and pepper together and pour over corn and let marinate for 2 hours at room temperature. On Char broiler cook corn until kernels begin to roast then serve.