Simply Special Grilled Steak
Makes: 3 servings
Preparation Time: 30 to 40 minutes
Ingredients:
3 steaks, such as strip, tenderloin, rib eye, or sirloin, 5 oz each
2 shallots, peeled
3 garlic cloves, peeled
3 Tbsp extra virgin olive oil
1 1/2 tsp sea salt
1 1/2 tsp freshly ground black pepper
1 large avocado
Instructions:
1. Set the grill to 500 degrees F or the oven to 350 degrees F to preheat. Line a baking sheet with aluminum foil.
2. In a bowl, combine the salt and pepper, then use 2/3 of it to season both sides of the steaks.
3. On the prepared baking sheet, combine the garlic and shallots. Drizzle 1 1/2 tablespoons of olive oil and season with the remaining salt and pepper mixture.
4. Roast the garlic and shallots
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Place the steaks on the preheated grill and sear for 3 minutes, or until they can easily be removed from the grill. Flip over and sear for 1 to 2 minutes, depending on the preferred doneness. Set the steaks aside for 10 minutes.
6. Slice the avocado in half and remove the pit. Place the halves on the grill with the pitted side facing down. Grill for 3 minutes, or until golden. Scoop out of the skins..
7. Place the steaks on a platter and add the grilled avocado on top. Spoon the garlic and shallot mixture all over, then
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Set the oven to 350 degrees F to preheat. Line a baking sheet with baking paper and set aside.
2. Boil 6 cups of water in a pot over medium high flame.
3. In a bowl, combine the ground pork, lemon zest, spices, salt, and pepper. Mix thoroughly with your hands, then divide into 12 patties. Arrange on a tray and freeze for 15 minutes.
4. Place the sweet potatoes into the boiling water and cook for 15 minutes or until fork tender. Drain and place the sweet potatoes back into the pot.
5. Stir in 1 1/2 tablespoons of clarified butter or ghee in the sweet potatoes, then pour in the coconut milk. Mash well until thoroughly combined. Cover the pot with a lid and set aside.
6. Take the sausage patties out and arrange them on the prepared baking sheet. Bake for 15 minutes, or until the meat thermometer shows 145 degrees F and the patties are cooked through.
7. While the patties are baking, place a skillet over medium flame and melt the remaining clarified butter or ghee. Tilt the pan to coat evenly. Once hot, stir in the onion and cook for 15 minutes, or until caramelized and browned.
8. Spoon the sweet potato mixture into a bowl and scrape the caramelized onion on top. Season with the salt and pepper and mix well. Serve the baked sausages patties with
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
...y takes about fifteen to twenty minutes. Let it cool for about five minutes then it should be ready to eat. Use a spatula to remove the enchiladas from the pan. Because of the way you rolled the enchiladas, you should have no problems serving them.
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
The next step is to cook the ground beef. Use a large skillet, and put it over a stove. Pour the olive oil onto the pan in high heat. Once the olive oil is sizzling, add the onions, leek, and garlic onto the skillet. Keep on stirring until the onions are transparen...
Let me say that it is exquisite! One reason why Longhorn Steakhouse is still going strong is because of their amazing culinary recipes and practices. They offer more than 1,200 of their own managers and personal chefs, from their own culinary institute. This shows that the chefs in the kitchen really know how to create a work of Western perfection! The T-bone steak, for example, is so juicy and delicious, it’s perfect! You also have the choice to get shrimp or chicken with it. There are many different dish choices, but this is the dish I consider my favorite! What’s also important is the variety of their food. There are a wide variety in all categories on the menu. Appetizers, soups and salads, and so much more, offer you an unforgettable taste that will keep you coming back. Even if you’re a vegetarian, there is always food on the menu for
12. Grab your fork and press the two sides against one another making an in print. 13. Once you have pressed the two side together put your Empanada in the pot let it cook until it is slightly brown. • Or use deep fryer II.
Put mixture in a greased 8 by 4 inch loaf pan and bake for 30 minutes. Makes 20 servings.
Place the giblets and turkey neck in the hot oil, turning often until cooked through for approximately 30 minutes.
In the same pan add scallops and coo on bacon fat for 5 minutes on each side.
Since the iron burner does not always leave a rich impression on the patty, a stylus uses a fine paintbrush too darken the patty. The stylist also sprinkles salt so when it’s grilled the natural juices will rise to the surface. Then the patty passes over the flame multiple times. During the second time, the stylist starts to dab at the blood on the burger
This brings them to a sweet softness. Next each vegetable must be grilled separately in olive oil. This allows the unique flavor of each ingredient to shine in the final dish. Finally the prepared ingredients are carefully put together with herbs and olive oil. They are then grilled together to create Grilled Ratatouille Vegetables.
Heat the gas plate or barbeque grill to medium-hot, depending on how you want to prepare the meat. Drain the excess marinade off beef. Grill the short ribs, turning it once on each side; to your desired preference of how you want your ribs cooked, about 3 to 4 minutes per side. Garnish the meat with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
This warm, toasty burger comes with two juicy, hand-seasoned, all-beef patties topped with seasoned grilled onions, creamy cheddar cheese sauce, mayonnaise and your choice of American or pepperjack cheese, all served on bakery fresh toasted sourdough bread.
Personally, I prefer to utilize my dicer for this part because I am more on the clumsy side. Set your veggies to the side, grab an 8 inch pan, drizzle ¼ cup of olive oil in your pan, turn the heat on low, and being sautéing your veggies until they are tender. In a separate 3 quart pan, stream ½ of olive oil in your pan and begin browning your ground beef using a medium heat. Using a wooden utensil, prod away the meat so that it is able to cook all the way through properly. The importance of using wooden utensils is that they do not scratch the bottom of your cooking pots and pans.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of