Sunday, July 31, 2011

Marinated Smoothered Beef Round Steak with Lemon Asparagus

  • 1/2 cup Brown Sugar
  • 1/2 cup White Wine
  • 2 tbsp. Worcestershire Sauce
  • 1/2 tbsp. Tabasco
  • 2 tbsp. minced Garlic
  • Salt and Pepper to taste
  • Beef Round Steak
1.Whisk ingredients together, place in medium container or large gallon size Ziploc bag. Punch several holes into steak with a fork, then add to container/Ziploc with mixture. Marinate in refrigerator for at least one hour.

2. Heat Grill to Medium, add Steak. Let cook 7-10 minutes on each side, or until cooked to desired color.

Onion & Mushroom Steak Topping:
  • 1 large Yellow Sweet Onion
  • 12 oz. Mushrooms (Button or Portobello)
  • 1 tbsp. minced Garlic
  • 1 tbsp. Olive Oil
3. Slice Onion in half, then slice into 1/4in rings, and rinse and remove stems off Mushrooms.
4. Heat Oil and Garlic in a Medium saute pan, Medium-low, then add Onions and saute until somewhat transparent (about 7 minutes).
5. Lower heat and add mushrooms, cover and let steam about 10 minutes.

Lemon Asparagus:
  • 1 Bunch of Asparagus
  • 1/2 tbsp. Olive Oil
  • 1 tbsp. Lemon Juice
6. While Onion/Mushroom mixture is steaming, remove hard bottoms from Asparagus. In a small saute pan add 1/2 tbsp. Olive Oil and 1 tbsp. Lemon Juice, on a low heat. Add asparagus, cover, and let steam for about 10 minutes.
7. Slice Round Steak, top with Onions and Mushrooms, serve asparagus on the side.

Serves: 4
Cook Time: 45 Minutes

Spicy Thai Shrimp On Rice Noodles


Spicy Thai Shrimp on Rice Noodles

  • 1/2 pound (225 gms) Rice Stick Noodles
  • Hot Water
Thai Sauce with Shrimp:
  • 1/4 cup Peanut Butter
  • 1 tablespoon Lime Juice
  • 2 tablespoons Sweet Thai Chili Sauce
  • 1 teaspoon Hot Chili Sauce
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Soy Sauce
  • 1/2 cup Chicken Broth
  • 1/2 teaspoon Curry Powder
  • 1 teaspoon Peanut or Canola Oil
  • 2 -3 Green Onions
  • 1 tablespoon Prepared Garlic (From a jar)

  • 1 pound (450 gms) Shrimp, Cooked De-Veined with Tails
  • 1 Carrot
  • 1/4 cup Fresh Cilantro (Optional)
  • 1/3 cup Peanuts (Optional)
  • Half head of Red Cabbage
  • 1 carrot
  1. Bring water to a boil, add rice noodles for 6-8 minutes or desired tenderness, then drain. Chop red cabbage and Julianne carrot while noodles are boiling. Set aside.
  2. In a medium bowl, heat peanut butter in the microwave for 30 seconds. Then add lime juice, chili sauces, fish sauce, soy sauce, chicken broth, and curry powder. Whisk together.
  3. Heat wok up on a medium-low heat, add peanut oil, then add green onions, and garlic. Simmer for about 4 minutes.
  4. Add Prepared Thai sauce to the wok and allow to heat for an additional 4 minutes, then add shrimp and simmer until mixture is evenly heated.
  5. On serving plates/platter, evenly place chopped red cabbage, place rice noodles on top, add Thai shrimp mixture, then top with carrots.
Serves 4-6
Cook Time: 30 minutes