It's cold outside! Time to fire up the grill?

Season the steaks with salt and pepper and juniper powder, and brush with extra virgin olive oil.  Sear each side of the steak on the grill pan and then place the pan in the oven at 350 degrees until desired doneness is achieved — usually, 8 minutes for medium-rare depending on size of the steak.  Remove the steak from the grill pan and let it rest on the rack. 

While the steak is cooking, melt butter in a shallow sauce pan. Add the shallots — cut in half and sliced lengthwise about ¼ inch — and sweat over low heat until just softened. Deglaze the pan with red wine vinegar.  Add the pomegranate juice.  Place a piece of parchment paper over the top of the shallots and reduce the juice over medium heat until the liquid forms a nice glaze. Once glazed, add the chopped thyme and season with salt and black pepper.

Soak the fennel in water for 10 minutes prior to cooking. 

Cut the salmon into four even portions and sprinkle with salt and pepper.  Place both sides of the salmon on the grill pan for seconds so that it makes a mark.  Remove the salmon, add the soaked fennel fronds to the grill pan, place the salmon on top of the fennel fronds, season with some of the ground fennel seeds and top the fish with more fennel fronds.  The fennel should cover the filets.  Transfer the dish to the oven.  Once the salmon is cooked to your liking, place the filets on 4 separate plates. 

Peel the white asparagus and cook until firm, yet tender in texture.  Toss the white asparagus and horseradish vinegar together in a separate bowl; add the chives, olive oil and season with salt and pepper.  Plate the asparagus with the salmon, pouring extra dressing over the salmon. 

Peel the potatoes and cut into uniform sizes. Place into a pot of cold water and cook until tender to a fork. 

While they are cooking, place the butter in a sauce pan and brown, whisking continuously to ensure even browning. Pull off heat immediately as the butter turns bronze; the butter will continue to brown as it cools. Strain the cooked potatoes and run through a food mill, or mash into a pot. Heat 1 cup milk.  Add more to taste.  Whisk in the browned butter and use the milk as needed to keep the potatoes from being greasy. Season with salt and pepper and serve hot.

Peel the shrimp, leaving the head on. Quarter the cabbage, take the core and outer leaves off, then slice it 1/4” thin.  Mix with extra virgin olive oil, chili flakes, honey, vinegar and salt, and marinate. Grind the fennel and coriander.

Dust the shrimp and place on the grill. Once the shrimp is grilled, rest on a rack. Remove the heads. Place the cabbage in small bowls, arranging the shrimp on top. Take the whole spices and throw on grill pan. Heat until aromatic. Place pan on trivets then sit bowls over the smoldering spices for presentation and perfume.

Peel and cut the pineapple into tranches.  Brush with extra virgin olive oil and mark the pineapple on the grill. Remove and place the pineapple in a shallow pan with the extra virgin olive oil, lemon juice and Tabasco.  Let sit for 5 minutes.

Cut the avocado into slices. Remove the pineapple from the marinade.  Dress the argula with the some of the marinade.  Place the argula on a plate, arrange the pineapple and avocados on top of the argula.