3 tbs. rice-wine vinegar
2 tsp. ground allspice
1 tbs. ancho chile powder
1/2 cup canola oil
Salt and freshly ground pepper


Place orange juice in a medium non-reactive saucepan
over high heat and cook until reduced to 1/2 cup. Transfer the reduced orange juice to a blender and add the vinegar, allspice, and ancho chile powder, and blend until combined. With the motor running, slowly add the oil until emulsified and season with salt and pepper to taste.

Tuna
4 tuna fillets, 8 ounces each
Canola oil
Salt and freshly ground pepper
Glaze

Heat grill to high. Brush tuna with oil on both sides and season with salt and pepper to taste. Grill the tuna on first side until golden brown, about two minutes. Brush with the glaze and continue cooking and brushing with the glaze until cooked to medium-rare doneness, about two minutes longer. Flip the tuna over, glaze the other side, and cook for 30
seconds. Remove the tuna from the grill and brush both
sides of the tuna with more of the glaze.
Grilled Rib-eye with Cilantro-Garlic Butter
Serves four to six

Cilantro-Garlic Butter
6 cloves garlic, coarsely chopped
1/2 cup cilantro leaves
2 sticks unsalted butter, slightly softened
2 tsp. fresh lime juice
Salt and freshly ground pepper

Place garlic, cilantro, butter, and lime juice in a food
processor and process until smooth. Season with salt
and pepper to taste.

Grilled Rib-eye
2 bone-in rib-eye steaks, 2 inches thick and 1 pound each
Salt and freshly ground pepper

Heat grill to high. Season steak liberally with salt and pepper on both sides. Grill steaks on one side until slightly charred and crusty, about four to five minutes. Turn the steaks over,
reduce the heat to medium, close the cover, and continue cooking to medium-rare doneness, about eight to nine minutes longer, turning every few minutes. Remove the steaks from the grill and brush liberally with the cilantro-