2 cups self-rising flour
1 tablespoons sugar
1/4 teaspoon salt
1 stick unsalted cold butter, cut into 8 pieces
1/4 cup milk
1 1/2 cups heavy cream
2 tablespoons sugar
6 cups sliced fresh strawberries, sugared to taste
8 whole strawberries

Combine flour, sugar and salt in a mixing bowl.

Add the butter and rub it with your fingers into the dry mixture until the mixture resembles coarse meal.

Pour in the milk and mix gently until a dough forms.  (do not overmix)

Grease a baking sheet.

Drop the dough into 6 equal portions onto the sheet and lightly pat into rounds, about 3” in diameter.

Pour 2 tablespoons of cream into a small  bowl and use a pastry brush to lightly brush the tops of the biscuits.

Bake in the upper one-third of a preheated 400 º F. oven for 15 to 20 minutes or until golden.

Cool on a rack and split.

Place the bottoms on dessert plates and spoon on the sliced strawberries. 

Whip the remaining chilled cream, adding the 2 tablespoons of sugar gradually.

Put a large dollop of the whipped cream on the strawberries and top with the biscuits tops.

Top with more cream and garnish with a whole berry.

Serves 8.

2 1 1/2 to 2” thick Strip Steaks
1/4 cup sweet and hot mustard
1/4 cup bourbon
3 shallots, minced
Kosher salt, to taste.

Trim the steaks of all but 1/4” edge of fat. 
Place in a dish. 
In a small bowl stir together the mustard, bourbon and shallots.  Add salt to taste
Spread the mixture on both sides of the steak .
Allow to sit at room temperature for 30 minutes, or cover and marinate in the refrigerator for 2 hours, turning the steaks once.

If steaks have been chilled, remove from the refrigerator 30 minutes before grilling.
Place on a hot grill and close the grill for 6 minutes (for medium to medium rare).

Turn the steaks and cook 4 minutes on the second side.  (cooking time may be adjusted for desired doneness.)
Allow to sit 5 minutes on a cutting board.  Slice, across the grain into 1/2” slices and serve with grilled tomatoes and crusty bread.

1 1/2 pounds fresh asparagus, medium to thick spears

1 pound fettuccine

2 bunches green onions

4 tablespoons butter

Salt and ground white pepper

1 cup heavy cream

1/4 cup chopped flat-leaf parsley

1/2 cup freshly shredded Parmigiano-Reggiano cheese

Wash the asparagus and cut away about 2” from the ends.  Place in a container of ice water (like a flower bouquet) for at least 30 minutes.

Boil 6 to 8 quarts of water and add 3 tablespoons of salt to cook the pasta

Trim the ends from the onions and cut away all but about 2” of the green tops.  Wash, dry and slice into thin slices.

Cut the asparagus, on the diagonal, into 1” pieces.  Blanch in a pan of boiling, salted water for 1 to 2 minutes (depending on thickness of spears) .  Drain and refresh in ice water.  Drain and set aside.

Melt the butter in a large skillet. Sauté the onions, stirring, for 2 to 3 minutes.  Add the asparagus and cook for 1 minute.  Season to taste with salt and pepper.

Add the cream and bring to a boil over high heat.  Boil until the cream is reduced by one-third. 

Meanwhile, cook the pasta until “al dente.”

Toss the asparagus mixture, parsley and cheese into the hot drained pasta and serve immediately.

Serves 6.