Serves 12
Ingredients:
1 big box of spring mix
2 persimmons, peeled cored and chopped
2 handfulls of snap peas
white wine pear vinaigrette
Preparation:
1. Coat leaves with dressing in small batches.
2. Layer heavy items on top of dressed greens.
Salad #2
Serves 12
Ingredients:
1 big box of fresh herb mix
1 butternut squash, roasted peeled and chopped (left over from yesterday)
1 cup pomegranate seeds
1 cup roasted squash seeds (see recipe bellow)
sesame ginger vinaigrette
Preparation:
1. Coat leaves with dressing in small batches.
2. Layer heavy items on top of dressed greens.
Roasted Squash Seeds
Makes 1 cup
Ingredients:
1 cup raw acorn and butternut squash seeds
salt
Preparation:
1. Preheat oven to 275 degrees F.
2. Wash and pat dry squash seeds, a colander is useful for this.
3. Line a baking sheet with tinfoil.
4. Lay out dry seeds so that none are overlapping, bake for 25 minutes or until the seeds puff up.
Rare Steak
Serves 12
Ingredients:
6 lbs of boneless New York steaks, thick cut
salt and pepper
2 Tbs olive oil
Preparation:
1. Season steaks with salt and pepper on both sides, with good quality meat that's all you need.
2. Heat oil in a skillet over high heat until fragrant.
3. Place the steaks in the skillet and leave them be until they start cooking up the side, it will change color about half way up.
4. Flip the steaks and cook until they have a good caramel build up on both sides (that means they have a nice brown crust instead of just the gray of cooked beef).
5. Let rest for at least 5 minutes to allow juices to settle into the flesh before slicing the steaks. Serve with gravy.
Serves 12
Ingredients:
6 lbs of boneless New York steaks, thick cut
salt and pepper
2 Tbs olive oil
Preparation:
1. Season steaks with salt and pepper on both sides, with good quality meat that's all you need.
2. Heat oil in a skillet over high heat until fragrant.
3. Place the steaks in the skillet and leave them be until they start cooking up the side, it will change color about half way up.
4. Flip the steaks and cook until they have a good caramel build up on both sides (that means they have a nice brown crust instead of just the gray of cooked beef).
5. Let rest for at least 5 minutes to allow juices to settle into the flesh before slicing the steaks. Serve with gravy.
Mushroom Gravy
Makes about 1 cup
Ingredients:
juices from yesterdays chicken and mushroom dish
1/2 cup marsala cooking wine
1 Tbs cornstarch disolved in 1/2 cup of water
salt and pepper to taste
Preparation:
1. Heat juices over high heat, stir constantly.
2. Add wine and boil until the alcohol has all evaporated, salt and pepper to taste.
3. When the liquid is tasty, add the cornstarch slurry and stir to make everything equally thickened.
4. Remove from heat and serve with steak or other plain meats or mashed potatoes.
Makes about 1 cup
Ingredients:
juices from yesterdays chicken and mushroom dish
1/2 cup marsala cooking wine
1 Tbs cornstarch disolved in 1/2 cup of water
salt and pepper to taste
Preparation:
1. Heat juices over high heat, stir constantly.
2. Add wine and boil until the alcohol has all evaporated, salt and pepper to taste.
3. When the liquid is tasty, add the cornstarch slurry and stir to make everything equally thickened.
4. Remove from heat and serve with steak or other plain meats or mashed potatoes.
Brussels Sprouts
Serves 12
Ingredients:
brussels sprouts, ends removed and quartered
2 Tbs olive oil
Preparation:
1. Heat oil over medium to high heat in a large pot.
2. Add the brussels sprouts and stir frequently until they turn a deeper color.
Serves 12
Ingredients:
brussels sprouts, ends removed and quartered
2 Tbs olive oil
Preparation:
1. Heat oil over medium to high heat in a large pot.
2. Add the brussels sprouts and stir frequently until they turn a deeper color.
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