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1.If using marinade, mix all ingredients together in a zip top bag, add skirt steak, coat well and marinate refrigerated until ready to cook. Marinate for at least 30 minutes if time allows.
2.In an iron skillet over medium-medium high heat place the skirt steak. Slightly press down to create sear. For medium rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. If more done steak is desired cook for longer.
3.Let steak rest about 10 minutes, then cut thin slices against the grain.
1 lb. spaghetti, cooked al dente according to package directions
1 medium onion, finely diced
2 garlic cloves, finely chopped
2 14-oz cans diced tomatoes
5 oz Mascarpone (found in the imported cheese section of the grocery store. It looks like cream cheese but that's where the similarity ends)
1 tsp Italian seasoning
salt and pepper
Freshly grated Parmesan
Finely dice the onion and grate the garlic. Heat some olive oil and saute the onion for about 4 minutes, until translucent. Add the garlic and give it about 30 seconds to become fragrant. Add the diced tomatoes. Season with salt and pepper and Italian seasoning and let simmer for 30 minutes.
Stir in the Mascarpone into the tomato sauce and check the seasonings. Adjust if needed. Finish with lots of finely minced fresh basil.
Add to the pasta and serve, passing freshly grated Parmesan separately.
1lb spaghetti or penne
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips (or diced)
6 ounces smoked or regular fresh mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves
Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
1 ½ lbs boneless, skinless chicken thighs
½ cup Dijon mustard
¼ cup real maple syrup
1 Tbsp Rice Wine Vinegar
Preheat your oven to 450ºF. Mix together mustard, maple syrup and vinegar.
Put chicken thighs into a foil-lined, oven-proof baking dish. Then, salt and pepper the thighs. Pour the maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary to serve.
8 tablespoons butter
2 garlic cloves, finely minced
2 teaspoons onion powder
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons soy sauce
4 1/2 pounds 90% lean ground sirloin
8 hamburger buns
For the burgers, melt the butter in an 8-inch skillet over medium-low heat. Add the garlic, onion powder, pepper and salt. Cook until fragrant, about 1 minutes. Pour all but 1 tablespoon of the butter mixture into a small bowl and let it cool slightly, about 5 minutes.
Place the ground sirloin in a large bowl. Add cooled butter mixture and the soy sauce and knead until well combined. Shape the meat into 8 patties, about 3/4-inch thick and press a shallow divot in the center. Grill.
4 strips thick sliced, cook bacon
1 sheet frozen puff pastry, slightly thawed
deli sliced turkey breast
slices of cheddar cheese
1 egg blended with a tsp water to make an egg wash
Preheat oven to 400*. Line a baking sheet with parchment.
Crisp bacon and set aside on a paper towel to drain.
Unroll pastry onto a lightly floured work surface. Divide pastry with a knife into 4 equal squares.
Brush each square with a little mustard. Arrange turkey, bacon and cheese on half of each pastry square. Brush edges of the pastry with egg wash, fold into a triangle and seal shut using the tines of a fork. Place turnovers on prepared baking sheet, brush with more egg wash and sprinkle with sea salt.
Bake turnover until pastry is golden and crisp - about 25 minutes.
2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
1 cup Italian style bread crumbs
1 egg, beaten
4 Tablespoons butter
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
8 ounces Angel hair pasta
2 Tablespoons butter
1/2 cup freshly grated Parmesan cheese
Directions: Pour the bread crumbs in a shallow plate or dish. Pour the beaten egg in a seperate shallow dish. Take one chicken cutlet and dredge in the egg, and then in the breadcrumbs. Shake off any excess breadcrumbs and place on a plate. Repeat with all cutlets.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Once thoroughly cooked, place on a plate and tent with foil to keep warm.
Add the remaining 2 tablespoons of butter. Let butter melt and then cook the other two pieces of coated chicken, for 4 minutes on each side. Remove from skillet and keep warm with other chicken.
Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes.
Meanwhile, cook angel hair pasta according to package directions. Drain water and add 2 Tablespoons butter to pasta and 1/2 cup freshly grated parmesan cheese.
Serve chicken with sauce and pasta. Garnish with fresh parsley and more grated Parmesan cheese.
GRILLED PORK TENDERLOIN
2-3 lbs whole pork tenderloin
½ c soy sauce
¼ c orange juice
¼ cup pineapple juice
2 TBSP packed light brown sugar
1 TBSP freshly grated ginger
2 cloves garlic, finely minced
In a medium bowl, whisk all the ingredients (except the pork) together. Place the pork in a Ziploc bag and pour the marinade over the pork. Seal the bag and refrigerate for 8 hours.
Preheat the grill to medium heat. Grill the pork for 8-12 minutes per side, until the pork is cooked through. Tent with foil and let rest 5-10 minutes before slicing.
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don't want to wait for them to cool slightly).
Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.