Heat peppercorns, coriander and fennel in small, dry skillet over medium heat, shaking skillet, until fragrant and slightly darkened, 2 to 3 minutes. Combine seeds with 1 tablespoon plus 1 teaspoon salt, orange peel and cayenne in a mortar and coarsely grind.

One hour before cooking, place steaks on baking sheet lined with parchment. Evenly coat meat with spice mixture, pressing gently so it adheres; set aside to marinate at room temperature.

Meanwhile, make marmalade. Heat olive oil in a large skillet over medium-high heat. Add onions and pinch of salt and sauté, stirring, until softened, about 6 to 8 minutes. Add chile flakes, thyme branch, bay leaf and garlic and sauté a few more minutes. Add wine and honey and bring to boil. Reduce heat and simmer, stirring occasionally, until wine reduces to about 1 cup; mixture should be thick and sticky. Stir in butter, taste for seasoning, and add salt and pepper as desired.

Sear steaks over very hot (but not smoking) skillet. Do not flip steaks until they have browned enough to release easily from skillet, about 4 to 5 minutes. Cook other side to medium rare, about 4 minutes.

Place each steak, whole or thinly sliced, on warmed plate alongside generous mound of marmalade. Drizzle meat with remaining liquid from marmalade. Garnish with sprig of thyme and additional pink peppercorns if desired. Makes 4 servings.

PER SERVING: Calories 711 (60% fat) Fat 48 g (18 g sat) Cholesterol 129 mg Sodium 2,264 mg Fiber 4 g Carbohydrates 27 g Protein 34 g

SOURCE: Cowgirl Cuisine

Combine all ingredients in medium bowl; toss well to combine. Taste for seasoning and add more lime, salt, pepper or hot sauce as desired. Makes 4 to 6 servings.

PER SERVING: Calories 112 (37% fat) Fat 5 g (1 g sat) No cholesterol Sodium 168 mg Fiber 3 g Carbohydrates 17 g Protein 2 g

SOURCE: Cowgirl Cuisine

EVANS CAGLAGE/DMN; food styling by KAREN ELIZABETH WATTS/Special Contributor

Chocolate Pecan Squares from Cowgirl Cuisine uses a hefty 10 ounces of pecans.

Preheat oven to 350 F. Cut 11/2 sticks of butter into ½ -inch pieces and place in food processor along with flour, light-brown sugar, salt and cinnamon. Process until mixture begins to form pea-sized clumps. Sprinkle mixture into 9x9-inch baking pan and, using fingers, pat out evenly into bottom. Bake cookie crust in middle of oven until golden, about 25 minutes.

While cookie base is baking, prepare topping. In bowl of food processor, coarsely chop pecans. In medium-size heavy saucepan, melt 1 stick butter and stir in dark-brown sugar, kosher salt, honey and cream. Simmer mixture for 1 minute, stirring occasionally. Stir in pecans.

When cookie base comes out of oven, sprinkle grated chocolate evenly over top. Pour pecan mixture over chocolate, spreading evenly. Bake on middle rack of oven until entire filling bubbles (not just edges), about 18 minutes.

Cool completely and cut into bars. Makes 16 2 ½ -inch squares.

Note: Tightly covered, bars will keep about 5 days.

PER SERVING: Calories 437 (59% fat) Fat 30 g (12 g sat) Cholesterol 41 mg Sodium 144 mg Fiber 3 g Carbohydrates 43 g Protein 4 g

SOURCE: Cowgirl Cuisine by Paula Disbrowe