Lou Lambert keeps the steak fires burning in south Fort Worth

Try this piquant pepper sauce on eggs in the morning, beans at lunch or slathered with butter on a steak for dinner.

• 2 cups cayenne or arbol chiles, stemmed,
• seeded, and roughly chopped
•  1/2 small yellow onion, roughly chopped
• 1 Roma tomato, cored and roughly
• chopped
• 2 cloves garlic, roughly chopped
• 2 teaspoons salt
• 1 cup white vinegar
• 1 cup water

1. Combine all the ingredients in a medium saucepan and bring to a simmer, cooking on low for 5 minutes. Cover the pan and turn off the heat. Allow the peppers to steep in the vinegar water for 15 minutes.

2. Transfer the peppers and liquid to a blender and puree until smooth. The chile sauce is best after it is allowed to mellow in the refrigerator for a few days. Sauce will keep in the refrigerator for 4 weeks.

Chef Lou Lambert

This chunky relish is almost like a vinaigrette. “With a big fatty steak or fish or chicken, it’s just exceptional,” Lou Lambert says.

•  1/2 pound cremini mushrooms
•  1/2 pound shiitake mushrooms
• 1  1/4 cups olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon Dijon mustard
•  1/2 cup shallot, finely diced
•  1/2 cup flat leaf parsley, finely chopped
• 2 tablespoons capers, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons sherry vinegar

1. Clean the mushrooms with a brush or kitchen towel to remove any dirt. Cut the end off the cremini stems and remove the entire stem from the shiitakes. Quarter each of the mushrooms and place in a bowl.

2. Heat a large saute pan over high heat and add enough olive oil to coat the bottom of the pan. Add the mushrooms to the hot olive oil in a single layer (you may need to cook the mushrooms in batches, depending on the size of the pan), and lightly season with salt and pepper. Allow the mushrooms to brown on the first side, about 2 minutes, before stirring to brown on the other side. You may need to add a splash of oil to the mushrooms if the pan becomes very dry. Transfer the cooked mushrooms to a large mixing bowl.

3. Add the remaining olive oil, mustard, shallot, parsley, capers, garlic, and vinegar to the mushrooms and stir to combine. Adjust the seasoning with salt and pepper. This is best made shortly before using and served at room temperature. Store any leftover relish covered in the refrigerator for up to 2 days.

Chef Lou Lambert

The freshness of the fennel in this coarse vinaigrette works well with a lightly grilled fish or slow-roasted piece of meat.

•  1/2 cup fennel bulb, finely diced
•  1/2 cup shallot, finely diced
•  1/2 cup flat leaf parsley, finely chopped
• 1 tablespoon capers, chopped
• 1 anchovy fillet, finely minced (optional)
• Zest and juice of  1/2 lemon
•  3/4 cup olive oil
• 2 tablespoons sherry vinegar
• Kosher salt and fine-grind black pepper

1. With a sharp knife, finely dice and chop the fennel, shallot and parsley to about the same size and place in a small mixing bowl.

2. Add the remaining ingredients, stir to combine and adjust seasoning. This salsa is best served fresh but will keep in the refrigerator for about a day.

Chef Lou Lambert