Spicy Lime-Cilantro Marinated Flank Steak- 6 Servings

Ingredients

• 4 cloves garlic
• 3/8 red onion, chopped
• 1-1/4 limes, juiced
• 5/8 medium jalapeno chile pepper
• 1 tablespoon and 1 teaspoon fresh thyme leaves
• 2/3 cup loosely packed cilantro leaves
• 1/2 cup corn oil
• 1 tablespoon and 1 teaspoon honey
• 2 pounds beef flank steak
• kosher salt to taste

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 9 (4 ounce) servings.

1. Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
2. Preheat a grill for medium-high heat.
3. While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
4. To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

FOOTNOTE

• Serrano chiles can be used instead of jalapenos. If you would like to increase the heat, add another pepper and an additional tablespoon of honey before pureeing.

Nutritional Information

Amount Per Serving Calories: 318 | Total Fat: 24.6g | Cholesterol: 34mg

Italian Wedding Soup

1/2 lb. meat loaf mix (ground beef and pork), 2 tablespoons fresh parsley, 1/4 c. grated Parmesan cheese, 1/2 c. bread crumbs, 1/4 tsp. salt, 1/8 tsp. pepper, 3 cloves garlic, minced, 1/4 tsp. oregano, 1/4 tsp. basil, 1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken, 1 onion, quartered, 4 cloves garlic, minced, 1 bay leaf, 1 carrot thickly sliced, 2 stalks celery, with leaves, cut up, 1/3 teaspoon oregano, 4 peppercorns, 2 tsp. salt, 6 quarts water or chicken broth

Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.

Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or prosciutto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough

Deep Fried Turkey Fire

Hoisin-Glazed Baby Back Ribs .by Chef 4 U Personal Chef Service

Glaze

1 cup hoisin sauce

1/4 cup honey

1/4 cup red wine vinegar

2 tablespoons grated fresh ginger

1 tablespoon minced garlic

1 tablespoon toasted sesame oil

2 teaspoons curry powder

3 racks baby back ribs, 1-1/2 to 2 pounds each

Kosher salt

Ground black pepper

1 tablespoon sesame seeds

1. In a small saucepan over medium heat, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

2. Remove the thin membrane from the back of each rack of ribs. Liberally season all over with salt and pepper. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for indirect cooking over low heat (250° to 350°F).

4. Brush the cooking grates clean. Grill the ribs over indirect low heat, with the lid closed, until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, begin brushing them with the glaze on both sides occasionally.

5. Transfer the ribs to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Sprinkle the ribs with the sesame seeds.

Makes 6 servings