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Place cauliflower steaks on a rimmed baking sheet. Brush both sides of each with olive oil, and season with salt and pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes. While cauliflower is roasting, blend goat cheese, feta cheese, cream cheese, heavy cream, olive oil, herbs and salt in a food processor until smooth. Transfer cauliflower steaks to a platter. Top with whipped goat cheese just before serving.

Shrimp Cocktail Makes 4 servings

Gin Martini Makes 1 cocktail

Some claim that the steakhouse favorite Shrimp Cocktail got its name during Prohibition in the 1920s, when it was actually served in cocktail glasses (which weren’t otherwise being used at that time). More likely, the name is a nod to the Oyster Cocktail, the origin of which dates back to the mid-19th century. WHAT YOU WILL NEED: ½ cup ketchup ¼ cup chili sauce ¼ cup prepared horseradish 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce Hot sauce, to taste Pinch salt 2 pounds cooked jumbo Gulf shrimp, peeled and deveined, and chilled Lemon wedges, for serving HOW TO PREP: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce and salt together in a bowl; refrigerate until chilled — at least 15 minutes. Hook the shrimp around the edge of a cocktail glass and fill the glass with the chilled sauce. Repeat with the other three glasses. Garnish with lemon and serve.

WHAT YOU WILL NEED: 1 ounce dry vermouth 4 ounces high-quality London dry gin 3 cocktail olives HOW TO PREP: Fill a metal shaker with cracked ice. Pour in the dry vermouth and stir briefly, then strain and discard the vermouth, retaining the ice. Add gin to the shaker of ice. Stir briskly for about 10 seconds. Strain into a chilled cocktail glass, and garnish with olives skewered on a toothpick. Vodka Martini Makes 1 cocktail Stir, don’t shake, a vodka martini to keep it from getting too watery.

Portobello Mushroom Steak Makes 4 servings Portobello mushrooms have a firm, meaty texture.

WHAT YOU WILL NEED: 2 tablespoons balsamic vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 2 cloves garlic, minced ½ teaspoon kosher salt 4 large portobello mushrooms Canola or vegetable oil, to grease the grill pan

HOW TO PREP: Whisk together the balsamic vinegar, olive oil, lemon juice, garlic and salt to make the marinade. Set aside. Gently remove the stems from the mushrooms and rub any dirt off the caps with a damp paper towel. Flip the mushrooms so the stem sides are facing up. Use a small spoon to scrape off the gills. Pat the mushrooms dry, and brush them with the marinade. Heat a grill pan or a large skillet over medium heat. Brush the grill (or skillet) with canola or vegetable oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade. Cook the mushrooms on each side for 4 to 5 minutes, or until browned and tender. Serve immediately.

WHAT YOU WILL NEED: 3 ounces vodka 1 ounce dry vermouth Cocktail olives or lemon twist

HOW TO PREP: Combine the ingredients with ice and stir well, then strain into a chilled cocktail glass and garnish with olives skewered on a toothpick or a lemon twist.

MAKING THE GRADE

All beef that is sold in the United States is evaluated and graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling — that’s the streaks of fat that run throughout the lean meat, creating a marble-like pattern. At the top of the USDA’s scale is Prime, which is produced from younger cattle and has the highest marbling content.

(Only about 2% of the beef sold in this country is designated Prime.) Right below that is Choice, which is high-quality beef, but it has less marbling than Prime. That’s followed by Select, a more affordable option, which is normally leaner than the higher grades, but still fairly tender.

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PHOTO BY JO VIDRINE