Cut 4 slices from a baguette on the bias 1/4 inch thick x 4-5 inches. Combine the softened butter, minced garlic, salt and pepper in a small bowl and mix well. Spread the butter on one side of the cut bread, then place on a cookie sheet, buttered side up. Bake at 350º for 6-7 minutes to lightly toast. Combine the softened cream cheese and minced chives in a small bowl and blend well with a spoon. Spread the cream cheese mixture evenly over each piece of bread. Slice the room-temperature N.Y. Strip into very thin slices then place on top of the cream cheese and season with a pinch of salt and pepper. Place the diced tomatoes in a small bowl. Mince the basil and toss with tomato. Top each bruschetta with tomato mixture and serve.

Makes 4 pieces.

Soak rice noodles in warm water for 10 minutes, then drain well and reserve. Cut mushrooms into quarters. Cut the red onion and peppers into 1/8"-wide julienne. Place the olive oil in a sauté pan set on medium-high heat. Add the vegetables and sauté for 3-4 minutes, then add the minced garlic and cook for another 1-2 minutes. Cut the leftover steak into thin strips and add to the vegetable mixture. Season with salt and pepper. Cook for 1-2 minutes. Cut the tomatoes into ¼" julienne and add to the beef with the Thai sauce and minced mint. Place the butter in another sauté pan set on medium-high heat. Add the rice noodles, season with a pinch of salt and pepper and cook for 1-2 minutes. Place the noodles in center of a plate and top with the cooked meat and vegetables.

Sauce:
Remove the stems from mint and cilantro, then mince and place in a mixing bowl. Drain any liquid from the pickled ginger, then mince and add to the mixture. Add the remaining ingredients in the mixing bowl and blend with a hand blender for 10-15 seconds. Place in bowl and serve on the side.

In a mixing bowl, combine the egg, milk, salt, black pepper and nutmeg and blend well with a rubber spatula. Fold the flour into the eggs to form a wet dough. Fill a small sauce pan with the water and a pinch of salt and bring to a boil. Place a colander or pan with holes over the boiling water and press the spaetzle dough through the holes with the back of a spoon. Continue to boil for 4-5 minutes until the spaetzle is cooked. Place the cooked spaetzle in ice water. Drain and reserve.
Cut the mushrooms into 1/4" slices. Place the olive oil in a sauté pan set on medium high, then sauté the mushrooms for 2-3 minutes. Add the diced shallots and cook for 2 minutes. Slice the leftover steak into 1/4" pieces and add to the sauté pan. Season lightly with salt, pepper and minced rosemary and cook 1-2 minutes. Prepare the McCormick Peppercorn & Garlic Marinade according to the package and add 3 Tbsp. of the marinade to the meat. In a separate sauté pan, brown the butter then add half the spaetzle and cook to reheat. Place the spaetzle in a bowl and top with the peppered beef. Sprinkle with the blue cheese crumbles.

Serves 2.