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VEGETABLE RECIPES
Braised Fennel with Parmesan
Preheat oven to 325º F and rub down your baking dish with butter. Steam 2-3 fennel bulbs for 10 minutes then arrange in dish. Dot with butter or drizzle with olive oil, season with salt and pepper, and add ½ cup dry white wine. Cover and bake for 20 minutes. Remove the cover and baste the fennel with its juice, then add 1/3 cup grated Parmesan and continue baking until the fennel is tender, about 10 minutes.
Stewed Chard with Celery and Feta
Bring a large pot of salted water to a boil and blanch 2 lbs of chard for 15 minutes then drain. Heat ½ cup of olive oil in a large pot of medium heat and cook 3 chopped onions and 2 cups chopped celery until wilted. Add the chard and toss to coat. Add 2 cups grated tomatoes and season with salt and pepper. Let the greens simmer until most of the juices have boiled off. Add ¾ lb of feta cheese and continue simmering until cheese is melted.
BEEF RECIPES
Flash-Roasted Beef
Rub liberal amounts of salt and pepper or herb rub onto one tenderloin roast, cover loosely with plastic wrap, and let rest at room temperature for two hours. Set meat on a rack in a shallow roasting pan lined with foil in an oven preheated to 450º F. Roast for 20 minutes and continue cooking until meet reaches 120º for rare or 130º for medium. Remove the roast from the oven and let rest 10 minutes before carving.
Grilled Flank, Skirt, or Hanger Steak
Start the grill, and cover until the coals or very hot. Rub desired steaks with desired spices on both sides, and place meat on the grill with the lid open. Grill over high heat for about five minutes or until the underside is brown and seared, flip and grill an addition 2-3 minutes. Remove from heat and let rest for 3-5 minutes.
Classic Grilled Steaks
Sprinkle 2 steaks with salt and pepper or desired herb rub and bring them to room temperature while you heat the grill. One half of the grill should be hot and the other should be just warm. Lat the steaks on the hot half and sear until well browned. Turn and sear the other side as well and move them to the warm side. Grill for another 5-10 minutes before removing and letting them rest for 3-5 minutes.
Best-Ever Beef Burgers
Place 1 ½ lbs of ground beef in a mixing bowl. Whisk together one egg, 2 tsp oyster sauce, 2 tsp Worcestershire sauce, 1 tsp dried and minced onions, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Pour over the ground beef and add ¼ cup breadcrumbs. Using your hands, lightly mix the ingredients together.
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