ONE HOUR ROASTED BEEF TENDERLOIN

3 POUNDS BEEF TENDERLOIN
2 TABLESPOON CANOLA OIL
2 GARLIC CLOVES, MINCED
1 TABLESPOON CRACKED BLACK PEPPER
1/2 TEASPOON KOSHER SALT
4 SPRIGS FRSH ROSEMARY
4 SPRIGS FRESH OREGANO
4 SPRIGS FRESH THYME


FRESH THYME SPRIGS (GARNISH)


PREHEAT OVEN TO 250 DEGREES.  DRIZZLE TENDERLOIN WITH OIL.  RUB MINCED GARLIC EVENLY OVER THE SURFACE OF THE MEAT.  SPRINKLE WITH SALT & PEPPER.


PLACE ROSEMARY, OREGANO, AND THYME SPRIGS IN THE BOTTOM OF A 13 X 9 BAKING PAN.  ADD A ROASTING RACK & PLACE TENDERLOIN ON RACK.


ROAST UNCOVERED FOR 20 MINUTES.  INCREASE TEMPERATURE TO 425.  ROAST UNTIL THERMOMETER THAT IS PLACE IN THICKEST PART READS 135.  


REMOVE FROM OVEN.  COVER LOOSELY WITH FOIL AND LET SIT FOR 10 MINUTES.


SERVE WITH HORSERADISH CREAM & FRESH THYME SPRIGS.


MAKES ENOUGH FOR 10 SERVINGS.

BULGOGI

1 TEASPOON GROUND GINGER
3/4 TEASPOON GARLIC, MINCED
1/4 TEASPOON SESAME SEED
CRUSHED RED PEPPER TO YOUR TASTE
2/3 CUP SOY SAUCE
2/3 CUP WATER
1/2 CUP BROWN SUGAR
1/3 CUP WHITE VINEGAR


3 POUNDS BEEF, JULIENNE
1 GREEN ONION, THINLY SLICED


COMBINE FIRST 8 INGREDIENTS TO FORM THE MARINADE.


POUR MARINADE OVER BEEF, COVER AND REFRIGERATE FOR AT LEAST 1 HOUR.


SET ASIDE MARINADE AND STIR FRY BEEF IN WOK OR LARGE PAN OVER HIGH HEAT UNTIL DONE.


SERVE OVER PREPARED RICE NOODLES WITH SLICED GREEN ONIONS ON TOP.


BOIL MARINADE FOR ABOUT 10 MINUTES AND REDUCE FOR AN AMAZING SAUCE TO DRIZZLE OVER THIS DISH OR ADD 2 TABLESPOONS OF PEANUT BUTTER AND MAKE A DIPPING SAUCE FOR SATAY.


MAKES 3 SERVINGS.

BEEF TERIYAKI RICE BOWL

3 QUART COOKED WHOLE GRAIN BROWN RICE
1 QUART STEAMED BROCCOLI FLORETS
3 CUPS SAUTEED RED BELL PEPPER STRIPS
3 CUPS STEAMED PEA PODS
3 CUPS STEAMED CARROT CIRCLES
2 1/2 POUNDS COOKED TERIYAKI-GLAZED BEEF STRIPS
3 CUPS OF YOUR FAVORITE TERIYAKI SAUCE
1 1/2 CUPS SCALLIONS, SLICED THIN


FOR EACH SERVING PLACE 1 CUP RICE IN DEEP SERVING BOWL.


TOP RICE WITH A 1 CUP COMBINATION OF STEAMED/SAUTEED VEGETABLES AND 4 OUNCES TERIYAKI BEEF STRIPS.


SPOON 2 TABLESPOONS OF TERIYAKI GLAZE OVER MEAT.


GARNISH WITH SCALLIONS.


MAKES ABOUT 12 SERVINGS.

INTRODUCING "THE SPARE RIB"

1 CUP BROWN SUGAR
1 CUP SOY SAUCE
1/2 CUP WATER
1/4 CUP RICE WINE
1 SMALL ONION, DICED
1 PEAR, PEELED AND DICED
4 GARLIC CLOVES, DICED
2 TABLESPOONS SESAME OIL
SALT AND PEPPER TO TASTE


1/4 CUP ROASTED SESAME SEEDS
2 SCALLIONS, SLICED THIN


2 SLABS OF SPARE RIBS


COMBINE FIRST NINE INGREDIENTS AND COOK OVER HIGH HEAT.


BRING TO A BOIL AND REDUCE HEAT.


SIMMER UNTIL REDUCED IN HALF (20 MNUTES).


COOL OVER NIGHT.


STRAIN MIXTURE AND ADD ROASTED SESAME SEEDS AND SLICED SCALLIONS.


BRUSH SAUCE ON SPARE RIBS AND GRILL OR COOK ING OVEN CONTINUING TO BASTE UNTIL RIBS ARE DONE AND SAUCE IS GONE.


CUT RIBS BETWEEN BONES AND SERVE HOT.




MAKES ABOUT 1 CUP OF SAUCE.

SWEET AND SPICY SALMON RUB

2 TEASPOONS SMOKED PAPRIKA
2 TEASPOONS BROWN SUGAR
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON COARSE GROUND BLACK PEPPER
1/2 TEASPOON ROCK SALT
1/2 TEASPOON COCOA POWDER
1/4 TEASPOON RED CHILI FLAKES


4 SALMON FILLETS
1 TABLESPOON OLIVE OIL


PREHEAT OVEN TO 400.


MIX FIRST 7 INGREDIENTS TOGETHER.


RUB SPICE MIXTURE ALL OVER THE SALMON FILLETS.


LET DRY RUBBED SALMON REST FOR ABOUT 5 MINUTES TO LET FLAVORS SET.


HEAT OLIVE OIL IN FRYING PAN ON MED-HIGH HEAT AND COOK SALMON FOR 4 MINUTES, UNTIL BROWN.


REMOVE SALMON FROM PAN AND PLACE IN AN OVEN PROOF PAN AND BAKE FOR 10 MORE MINUTES UNTIL OPAQUE THROUGHOUT.


MAKES ENOUGH FOR FOR FILLETS.

LAMB CHOPS

8 LAMB CHOPS


2 TABLESPOONS OLIVE OIL
1 TEASPOON DRIED SAGE
1 TEASPOON DRIED THYME
1 TEASPOON DRIED ROSEMARY
SALT AND CRACKED PEPPER TO TASTE


1 HEAD OF GARLIC, PEELED
2 TABLESPOONS BUTTER


COAT LAMB CHOPS WITH NEXT 5 INGREDIENTS.


ON MED-HIGH HEAT SAUTE LAMB CHOPS AND GARLIC CLOVE IN BUTTER UNTIL GOLDEN ON EACH SIDE.


SERVE HOT.


MAKES 8 LAMB CHOPS.

CHICKEN PARMESAN

I JUST MADE THIS FOR DINNER YESTERDAY.  IT WAS SERVED WITH A SMALL PORTION OF SPAGHETTI NOODLES, SPINACH SALAD AND FRESH BAKED BREAD.

4 CHICKEN BREASTS, POUNDED OUT
8 OZ PLAIN BREAD CRUMBS
1/4 CUP PARMESAN CHEESE, GRATED
1/2 TEASPOON GOOD SEASONS ITALIAN DRY DRESSING MIX
1/4 TEASPOON PEPPER


1 EGG, BEATEN 
1/4 CUP MILK


1/4 CUP OLIVE OIL


1 CUP MOZZARELLA CHEESE, GRATED
8 OZ TOMATO SAUCE


PREHEAT OVEN TO 350.


IN A LARGE BOWL ADD BREAD CRUMBS, PARMESAN, ITALIAN SEASONING AND PEPPER.


TAKE ANOTHER LARGE BOWL AND COMBINE EGG AND MILK.


DIP CHICKEN BREASTS IN EGG MIXTURE AND THEN COAT COMPLETELY WITH BREAD MIXTURE.


IN A LARGE SKILLET HEAT OIL ON MED-HIGH.  


FRY FOR A FEW MINUTES ON EACH SIDE UNTIL DONE.


PLACE TOMATO SAUCE AND MOZZARELLA TOPPED CHICKEN IN A LARGE BAKING DISH.  


BAKE UNTIL CHEESE IS MELTED AND SLIGHTLY BROWN ON TOP.


MAKES 4.

SPICY CHICKEN & SOBA NOODLES IN PEANUT SAUCE

IF YOU LOVE SPICY FOOD AND PEANUT SAUCE YOU MUST TRY THIS ONE.  GREAT WITH EGG ROLLS ON THE SIDE.

1 CARROT, GRATED
2 CUPS LOW-SODIUM CHICKEN BROTH
1/3 CUP PEANUT BUTTER
1 TABLESPOON FRESH GINGER, PEELED AND CHOPPED
1 TABLESPOON LOW-SODIUM SOY SAUCE
2 TABLESPOONS HONEY
1 OR 2 TEASPOONS CRUSHED RED PEPPER (HEAT CHOICE)
1 GARLIC CLOVE, MINCED
1 POUND BONELESS CHICKEN BREAST
10 OZ SOBA NOODLES (BUCKWHEAT NOODLES)
6 TABLESPOONS SLICED GREEN ONIONS
6 TABLESPOONS UNSALTED DRY-ROASTED PEANUTS, CHOPPED


COMBINE 1/3 CUP BROTH, PEANUT BUTTER, GINGER, SOY SAUCE, HONEY, CRUSHED PEPPER, AND GARLIC; STIR WITH A WHISK UNTIL SMOOTH.

PLACE CHICKEN AND 1 2/3 CUP BROTH IN A LARGE SAUCEPAN.  BRING TO A BOIL.  

REDUCE HEAT, AND SIMMER 4 MINUTES OR UNTIL CHICKEN IS DONE.  


REMOVE FROM HEAT; LET STAND 20 MINUTES.  

DRAIN AND CUT CHICKEN INTO 2-INCH PIECES.  


COMBINE CARROT, PEANUT SAUCE, CHICKEN, AND NOODLES IN A LARGE BOWL; TOSS TO COAT.  

SPRINKLE WITH ONIONS AND PEANUTS.

MAKES 6 SERVINGS

THE AMAZING EASY CHEESY SAUSAGE PENNE CASSEROLE

http://www.youtube.com/watch?v=JoPBo5R_1jo

THIS IS A FAVORITE IN MY HOUSE.  WHAT SETS THIS ONE APART FROM ALL OTHERS IS THE SOUR CREAM/CREAM CHEESE MIXTURE.  PLEASE GIVE IT A TRY AND LET ME KNOW HOW IT TURNED OUT FOR YOU.  IF YOU ARE NOT A BIG FAN OF THE SPICE THEN JUST USE 1 POUND SWEET ITALIAN SAUSAGE.

1/2 POUND BULK ITALIAN SAUSAGE
1/2 POUND SPICY ITALIAN SAUSAGE
1 TEASPOON MINCED GARLIC
1 JAR (26 OZ) OF YOUR FAVORITE SPAGHETTI SAUCE
1 PACKAGE (16 OZ) UNCOOKED PENNE PASTA
1 PACKAGE (8 OZ) CREAM CHEESE, SOFTENED
1 CUP (8 OZ) SOUR CREAM
4 GREEN ONIONS, SLICED
2 CUPS (8 OZ) SHREDDED MILD CHEDDAR CHEESE

IN A LARGE SKILLET, COOK THE SAUSAGE AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS COOKED THROUGH.  

DRAIN AND USE PAPER TOWELS TO SOAK UP EXTRA GREASE.  




STIR IN SPAGHETTI SAUCE AND BRING TO A BOIL.  REDUCE HEAT; COVER AND SIMMER FOR 20 MINUTES.

COOK PASTA ACCORDING TO BOX AND DRAIN. 

MEANWHILE, IN A LARGE BOWL, COMBINE CREAM CHEESE, SOUR CREAM AND ONIONS.

IN A GREASED, SHALLOW 3-QT. BAKING DISH, LAYER HALF OF THE PASTA AND SAUSAGE MIXTURE.  

DOLLOP WITH HALF OF THECREAM CHEESE MIXTURE;  SPRINKLE WITH HALF OF THE CHEDDAR CHEESE.  REPEAT LAYERS.

BAKE, UNCOVERED, AT 350 FOR 30-35 MINUTES.

10-12 SERVINGS

ITALIAN STUFFED CHICKEN BREAST WITH A SIDE OF STUFFED MUSHROOMS

THIS WAS TAKEN FROM ANOTHER RECIPE THAT IN MY OPINION WAS MISSING/NEEDED MANY CHANGES THAT I HAVE MADE TO TAKE IT OVER THE TOP.  ANOTHER AWESOME ADD THAT I USED WAS A ROASTED PEPPER SAUCE THAT I PLACED ON THE PLATE WHERE THE CHICKEN WOULD REST AND THEN I WOULD FAN THE MEDALLIONS OUT OVER THE SAUCE.  ALWAYS HAD EXTRA STUFFING SO WHY NOT MAKE A FEW STUFFED MUSHROOMS WITH THAT.  PLEASE ENJOY AND FEEL FREE TO COMMENT BELOW.


1 JAR MARINATED ARTICHOKES, DRAINED, CHOPPED
2 CUPS GRATED ITALIAN BLEND CHEESE
1 SMALL JAR OIL PACKED SUN-DRIED TOMATOES, DRAINED, CHOPPED
5 BASIL LEAVES, CHOPPED WITH A CERAMIC KNIFE


3 LARGE CHICKEN BREAST, POCKETS CUT


5 MEDIUM SIZE MUSHROOMS,  STEMS REMOVED


PREHEAT OVEN TO 375F.


MIX ARTICHOKES, CHEESE, TOMATOES, AND BASIL IN A MEDIUM BOWL.


SET ASIDE ENOUGH STUFFING TO DO AT LEAST FIVE MUSHROOM CAPS.


USEING A SMALL PARING KNIFE INSERT FROM TOP OF BREAST (THICKEST PART) AND CAREFULLY CUT OUT A POCKET WITHOUT CUTTING ALL THE WAY THROUGH.


STUFF CHEESE MIXTURE THROUGH THE TOP BEING SURE TO OVER STUFF ENTIRE POCKET WITHOUT TEARING THROUGH.


HEAT A LITTLE BUTTER IN A MEDIUM SKILLET AND SEAR ENTIRE CHICKEN PLUS UNTIL GOLDEN BROWN.


PLACE CHICKEN IN A PAN AND BAKE FOR ABOUT 10 MINUTES.


STUFF THE MUSHROOMS WITH THE SET ASIDE STUFFING AND BAKE ALONG SIDE THE CHICKEN.


CUT CHICKEN INTO 1/2 INCH THICK MEDALLIONS AND SERVE HOT.


MAKES 4 SERVINGS.

RIBS POLYNESIAN STYLE

3 LBS LEAN PORK SPARERIBS


5 TABLESPOONS SUGAR
3 TABLESPOONS SOY SAUCE
1 TABLESPOON GROUND GINGER
3 TABLESPOONS HONEY
2 TABLESPOONS KETCHUP
1 TEASPOON SEASONING SALT
1 CUP CHICKEN BROTH


PLACE RIBS IN THE BOTTOM OF YOUR CROCK POT.  


MIX REMAINING INGREDIENTS AND POUR OVER RIBS.  


COVER AND COOK ON LOW FOR 8 HOURS. 


CUT RIBS INTO SEGMENTS AND SPOON SOME SAUCE FROM COOKER.  (COULD ALSO BASTE SOME OF THE SAUCE ON RIBS AND GRILL HIGH FOR A FEW MINUTES OR BROIL IN OVEN)


SERVE WITH STEAMED RICE AND GRILLED PINEAPPLE CHUNKS.


MAKES 6 SERVINGS.

ITALIAN STEAK ROULADE

THIS RECIPE IS VERY EASY TO MAKE AND YOU COULD POUND CHICKEN AND USE INSTEAD OF STEAK.  DO NOT BE INTIMIDATED BY THE NUMBER OF INGREDIENTS.

1 CUP PLAIN BREAD CRUMBS
1/2 CUP FLAT PARSLEY, CHOPPED
1/2 CUP ITALIAN FONTINA CHEESE, SHREDDED
1/4 CUP GREEN OLIVES, PITTED AND CHOPPED
1/4 CUP PARMESAN CHEESE, GRATED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON THYME, FINELY CHOPPED


1 2-POUND FLANK STEAK


5 OUNCES PROSCIUTTO, THINLY SLICED
1 CUP BASIL LEAVES
2 RED BELL PEPPERS, FIRE ROASTED OR JAR


OIL RUB:
1 TABLESPOON OLIVE OIL
2 TEASPOONS THYME, FINELY CHOPPED
2 TEASPOONS KOSHER SALT
1 TEASPOON BLACK PEPPER, GROUND
2 TEASPOONS MINCED GARLIC




PREHEAT OVEN TO 350.


IN A LARGE BOWL, COMBINE THE BREAD CRUMBS, PARSLEY, FONTINA, OLIVES, PARMESAN, OLIVE OIL AND THYME.


LAY STEAK ON WORK SURFACE AND BUTTERFLY WITH A SHARP LONG KNIFE ON LONG SIDE LEAVING 1/2 INCH UNCUT AND OPEN LIKE A BOOK.  


COVER CUT SIDE WITH PROSCIUTTO SLICES, ROASTED PEPPER AND BASIL LEAVES.  SPREAD BREAD CRUMB MIXTURE ON TOP.


ROLL TOWARDS YOU TIGHTLY AROUND THE FILLING.  USE TOOTH PICKS OR BUTCHER STRING, SECURE THE ROLL IN 4 OR 5 PLACES.


OIL RUB:  IN A SMALL BOWL, COMBINE OLIVE OIL, THYME, SALT, PEPPER AND GARLIC.  RUB THIS ALL OVER THE STEAK.


SAUTE STEAK ROLL IN A LARGE SKILLET ON MEDIUM HIGH HEAT UNTIL BROWNED ALL OVER FOR ABOUT 10 MINUTES.  TRANSFER ROLL TO BAKING DISH AND ROAST 25 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 120 TO 125 FOR MEDIUM RARE.


PLACE STEAK ROLL (COVER LIGHTLY WITH FOIL) ON A CARVING BOARD AND LET REST FOR 10 MINUTES.  DISCARD THE TOOTH PICKS OR BUTCHER STRING AND SLICE CROSSWISE INTO 1/2 INCH THINK ROULADES.


SERVE.


MAKES 6 SERVINGS.

CHILI RUBBED STEAKS

IT DOESN'T GET ANY EASIER THAN THIS.  


2 TABLESPOONS CHILI POWDER
2 LARGE GARLIC CLOVES, MASHED
1 TEASPOON SALT
1 TEASPOON GROUND CUMIN
3/4 TEASPOON SUGAR
3 1/2 TABLESPOONS WORCESTERSHIRE SAUCE


4 1-INCH THICK NEW YORK STIP STEAKS


IN A SMALL BOWL STIR TOGETHER THE FIRST 5 INGREDIENTS TO MAKE A PASTE.


RUB STEAKS COMPLETELY WITH PASTE AND SEAL IN A LARGE ZIPLOCK BAG FOR AT LEAST 4 HOUR AND UP TO 2 DAYS IN THE REFRIGERATOR.


COOK STEAKS TO DESIRED DONENESS AND SERVE.


MAKES 4 SERVINGS.

RIB-EYE STEAKS WITH BLUE CHEESE MUSHROOM SAUCE

2 10-OUNCE RIB-EYE STEAKS
1 TABLESPOON OLIVE OIL


3 TABLESPOONS UNSALTED BUTTER
1 SMALL RED ONION THINLY SLICED
1/2 POUND BUTTON MUSHROOMS, QUARTER CUT
4 GARLIC CLOVES, DICED


3/4 CUP DOUBLE RICH BEEF BROTH
1/4 CUP BRANDY
1/4 TEASPOON FRESH ROSEMARY, MINCED
1 1/4 CUP BLUE CHEESE, CRUMBLED


FRESH ROSEMARY SPRIGS


PLACE STEAKS IN SHALLOW DISH.  RUB OIL ALL OVER STEAKS.  SEASON WITH SALT AND PEPPER.  


MELT BUTTER IN LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD OINION AND SAUTE FOR 3 MINUTES UNTIL TRANSLUCENT.  ADD MUSHROOMS AND GARLIC; SAUTE ABOUT 4 MINUTES OR UNTIL MUSHROOMS ARE JUST TENDER.  SET ASIDE.


HEAT ANOTHER LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD STEAKS AND COOK TO DESIRED DONENESS.  TRANSFER STEAKS TO PLATES;  TENT LOOSELY WITH FOIL TO KEEP WARM.


ADD BROTH, BRANDY AND MINCED ROSEMARY TO SAME SKILLET THAT WAS USED FOR STEAKS AND BRING TO BOIL, SCRAPING UP BROWNED BITS.  ADD MUSHROOM MIXTURE.  BOIL FOR ABOUT 5 MINUTES UNTIL LIQUID IS THICK ENOUGH TO COAT SPOON.  ADD 1 CUP CHEESE; STIR UNTIL CHEESE MELTS.  SEASON TO TASTE WITH SALT AND PEPPER.


SPOON SAUCE OVER STEAKS.  SPRINKLE WITH REMAINING 1/4 CUP CHEESE.  GARNISH WITH ROSEMARY SPRIGS.


MAKES 2 SERVINGS.

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

2 1-POUND PORK TENDERLOINS, EACH CUT INTO 4 MEDALLIONS


3 1/2 CUPS PANKO BREAD CRUMBS
1 CUP CHOPPED WALNUTS
1/3 CUP CHOPPED FRESH PARSLEY
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG


1 CUP ALL PURPOSE FLOUR


2 LARGE EGGS, LIGHTLY BEATEN


1/3 CUP OLIVE OIL


USING A MALLET OR ROLLING PIN, POUND PORK BETWEEN SHEETS OF PLASTIC TO 1/4-INCH THICKNESS.  SEASON WITH SALT AND PEPPER.


MIX BREADCRUMBS, WALNUTS, PARSLEY, CINNAMON AND NUTMEG IN PROCESSOR UNTIL NUTS ARE FINELY GROUND.  TRANSFER TO SMALL BOWL.  SEASON WITH SALT AND PEPPER.  


PLACE FLOUR AND LIGHTLY BEATEN EGGS IN SEPARATE SMALL BOWLS.


DREDGE ONE PORK MEDALLION IN FLOUR; SHAKE OFF EXCESS.  DIP INTO BEATEN EGGS TO COAT, THEN INTO BREADCRUMB MIXTURE.  REPEAT THIS WITH THE REMAINING PORK MEDALLIONS.


HEAT 1/3 CUP OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT.  WORKING IN BATCHES, ADD PORK AND SAUTE UNTIL JUST COOKED THROUGH, (ABOUT 2 MINUTES PER SIDE) ADD MORE OIL AS NEEDED BETWEEN BATCHES.


TRANSFER TO PLATTER.


SERVE WITH MUSTARD SAUCE AND CABBAGE.


MAKES 8 SERVINGS.

STEAK AND AVOCADO FAJITAS

NOW WHO DOES NOT LOVE AVOCADO?  HERE IS A GREAT FRESH AVOCADO FAJITA RECIPE EVERYONE WILL ENJOY.


1 1/2 POUND FLANK STEAK
1 TABLESPOON GROUND CUMIN
1 TABLESPOON GROUND BLACK PEPPER
3/4 TEASPOON CAYENNE
1 1/2 TEASPOON SALT
1 HEART OF ROMAINE
2 FIRM RIPE AVOCADOS 
12 (6-INCH) FLOUR TORTILLAS
1 CUP LOOSELY PACKED FRESH CILANTRO SPRIGS

HEAT A WELL-SEASONED PAN OVER HIGH HEAT UNTIL BEGINNING TO SMOKE, THEN BRUSH WITH OIL.


WHILE PAN HEATS, PAT STEAK DRY AND STIR TOGETHER SPICES AND SALT, THEN RUB ALL OVER STEAK.

GRILL STEAK, TURNING OVER ONCE, 9 TO 11 MINUTES TOTAL FOR MEDIUM RARE.

TRANSFER TO A CUTTING BOARD AND LET STAND 10 MINUTES.

CUT ROMAINE CROSSWISE INTO THIN SHREDS.  QUARTER AVOCADOS LENGTHWISE, PIT, PEEL AND CUT LENGTHWISE INTO 1/4-INCH THICK SLICES.

WHILE STEAK IS STANDING, STACK TORTILLAS, WRAPPED COMPLETELY IN DAMPENED PAPER TOWELS AND COOK IN A MICROWAVE JUST UNDER A MINUTE OR UNTIL THEY ARE HOT.


HOLDING KNIFE AT A 45-DEGREE ANGLE, THINLY SLICE STEAK ACROSS THE GRAIN.

SERVE WITH TORTILLAS, AVOCADO, ROMAINE, AND FRESH CILANTRO.

MAKES 4 SERVINGS.

AWESOME LOW TEMP OVEN COOKED RIBS

1/2 TEASPOON CAYENNE PEPPER
2 TEASPOONS PAPRIKA
2 TEASPOONS SALT
1 TEASPOONS OREGANO
1 TEASPOON GARLIC POWDER
1 TEASPOON ONION POWDER
2 TABLESPOONS BROWN SUGAR
1  TEASPOON GROUND BLACK PEPPER


3 TABLESPOONS OLIVE OIL


6 TABLESPOONS HONEY


PRE-HEAT OVEN TO 275.


COVER COOKIE SHEET WITH FOIL, SPRAY FOIL WITH NON-STICK SPRAY.


MIX ALL DRY INGREDIENTS TOGETHER.


PLACE A FLAT RACK ON TOP OF COOKIE SHEET (TO SUSPEND RIBS .5 INCHES.  SPRAY WITH NON-STICK


RUB OLIVE OIL ONTO RIBS.  POUR DRY RUB OVER RIBS AND WORK AND FULLY COVER RIBS.


PLACE RIBS ON RACK MEAT SIDE UP.


COOK FOR 2 HOURS.  ONE HOUR IN, DRIZZLE WITH HONEY.


REMOVE RIBS AFTER 2 HOURS.  DRIZZLE WITH HONEY AGAIN.


WRAP TIGHTLY WITH FOIL.  BE CAREFUL NOT TO PUNCTURE FOIL OR LEAVE SEAMS UNSEALED.


INCREASE HEAT  TO 300, COOK 1 MORE HOUR.






MAKES 2 LBS RIBS.

ALMOND-CRUSTED SALMON

1 BOTTLE LEMON BUTTER SAUCE (SAUCE SECTION OF STORE)


1 CUP SLICED ALMONDS, CHOPPED
1/4 CUP FRESH PARSLEY, CHOPPED
1 TABLESPOON LEMON PEEL, GRATED
SALT AND PEPPER TO TASTE
1/2 CUP ALL PURPOSE FLOUR
6 6-OUNCE SALMON FILLETS, SKINLESS
1 LARGE EGG, BEATEN
2 TABLESPOONS OLIVE OIL


MIX ALMONDS, PARSLEY, LEMON PEEL, SALT AND PEPPER TO TASTE ON PLATE.  PLACE FLOUR ON ANOTHER PLATE.  SPRINKLE SALMON WITH SALT AND PEPPER.  DREDGE SALMON IN FLOUR, SHAKING OFF EXCESS.  LIGHTLY BRUSH 1 SIDE OF SALMON WITH BEATEN EGG.  PRESS BRUSHED SIDE OF SALMON INTO ALMOND MIXTURE, PRESSING LIGHTLY TO ADHERE.  ARRANGE SALMON, NUT SIDE UP, ON BAKING SHEET.


MELT A TABLESPOON BUTTER WITH 1 TABLESPOON OIL IN EACH OF 2 HEAVY LARGE SKILLETS OVER MEDIUM HEAT.  ADD HALF OF SALMON TO EACH SKILLET, ALMOND-COATED SIDE DOWN, AND COOK UNTIL CRUST IS BROWN, ABOUT 5 MINUTES.  TURN SALMON OVER.  SAUT`E UNTIL SALMON IS COOKED THROUGH AND OPAQUE IN CENTER, ABOUT 5 MINUTES.  TRANSFER SALMON TO PLATES.


HEAT BOTTLED SAUCE IN BOILING WATER.


DRIZZLE OVER SALMON AND SERVE.


MAKES 6 SERVINGS.