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Rib-Eye Steaks With Gorgonzola Horseradish Butter And Wild Rice Pilaf Recipe

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Ingredients for 4 servings

1 cup cream

2 1/2 tablespoons paprika

2 tablespoons apple cider vinegar

1 tablespoon dried leaf oregano

1/2 cup dried cherries

2 teaspoons salt, plus additional to taste

1 cup gorgonzola cheese (about 4 ounces), crumbled

salt and freshly ground black pepper

2 teaspoons chopped garlic

2 tablespoons Essence, recipe follows

1 cup wild rice

1/4 cup applejack brandy

1 tablespoon cayenne pepper

1/4 cup prepared horseradish

1/4 cup sunflower seeds, toasted

1/4 cup dry white wine

1/2 teaspoon minced orange zest

1/4 cup chopped dried persimmons

2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

1 cup jasmine rice

2 shallots, chopped

2 teaspoons chopped fresh thyme

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon black pepper

2 tablespoons garlic powder

3/4 cup diced pumpkin

1/4 cup finely chopped shallots

2 tablespoons salt

1 tablespoon dried thyme

4 (20 to 22-ounce) bone-in dry aged rib-eye steaks

1 tablespoon onion powder

8 cups chicken stock

1 tablespoon butter

1 tablespoon corn or vegetable oil

1 tablespoon honey

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