Pan Grilled Sirloin Steaks with Garlic

Pan-grilled Sirloin Steaks with Garlic Pepper

Another good recipe for the steak, cooks on heavy iron skillet. It's important at this recipe to heat the skillet very well before you start cooking the steak

 

Ingredients:

• 2 tender sirloin strip steaks
• 3 tablespoon olive oil
• 2 gloves minced garlic
• 1 tablespoon dried chillies
• freshly ground pepper
• 4 tablspn softened butter
• salt

Method:

Remove steaks from the refrigerator at least 30 minutes before grilling and slit fat in several places around sides of steaks to prevent meat from curling up during cooking.

Mixed the minced garlic and crushed pepper with the butter.

Brush heavy iron with olive oil and heat it over a high heat until oil sizzles.

When ready to cook steaks: sprinkle steaks on both sides with freshly ground pepper and spread with half of the softened butter.

Place steaks on a hot grill pan and grill for 3 minutes on each side for rare; cook a few minutes more if you prefer steaks to be medium rare.

Finally let the stake rest on top of what left from the butter garlic fro few min before you serve... Enjoy.

Authentic Baba Ganouj

Baked Eggplant

Ingredients:

• 1 medium large eggplant
• 2 jalapeno pepper
• 2 glove minced garlic
• 2 tablespoon lemon juice
• 2 tablespoon plain yogurt
• 3 tablespoon Teheni
• 3 tablespoon olive oil
• 1 teaspoon salt

Method:

1 1 Bake the eggplant an jalapeno at 400F for 20 - 35 min until very soft, also could be broil on charcoal grill for smoked flavor

2 2 Add all other ingredients and mix them throughly by fork or use food processor, keep some lumps and texture

3 Spread the mixer in shallow plate, top with olive oil and pomegranate if desired... enjoy

Lamb Kebab with Mediterranean Spice

Mediterranean Grilled Lamb

Ingredients:

• 2 lb lamb, cut from leg
• 4 table spoon olive oil
• 2 teaspoons coriander
• 2 teaspoons cumin seed
• 1 onion, finely chopped
• 2 teaspoons brown sugar
• 1/2 cup chopped parsley
• 4 tablespoons lemon juice
• 3 teaspoons turmeric
• Salt and pepper

Method:

Cut lamb into 1 inch cubes, mix other ingredients in separate small ball and pour it over the meat. Mix well and marinate lamb cubes for at least 4 hours to let it absorbs the flavors.

when reserve the marinade and thread the meat on to skewers, 4-6 cubes on each. Brush with what left from marinade and grill about 5 minutes. Turn lamb and baste with marinade every 5 minutes until done, total around 20-25 minutes.

I used Weber grill for this recipe, however you may use a flat grill or oven broil for good result as well. Finally serve on top of salad, white rice or Hummus.. enjoy

Beef Bourguignon French Hearty Soup

Beef Bourguignon

 

Ingredients:

• 2 lb beef
• 2 cups red wine
• 2 carrots sliced
• 4 chopped shallots
• 2 shipped onion
• 4 cloves garlic
• 2 spring thyme
• 3 tablespoon olive oil
• 2 teaspoon flour
• 1 cup water
• 4 tablespoon olive oil
• 2 table spoon butter
• 2 stalk celery
• salt and ground pepper

Method:

Cut beef into small cubes 2" and marinate 5 -6 hours or overnight in red wine with shallots, onion, garlic and peppercorns. Drain the liquid and keep it aside.

Saute drained beef in 2 tablespoon each olive oil and butter until lightly browned.

Sprinkle with 2 tablespoons flour; add the red win marinade from the beef, add water and the celery.

Preheat oven at 250 and cook covered casserole or Dutch oven and cook all together for 2 1/2 - 3 hours or until the sauce is reduced by half and the meat is very tender.

In sparet skillet add 2 tablespoon olive oil, and add the the sliced carrots, pearl onion and 4 tablespoons water to the and cook over a moderate heat for 3 - 4 min.

Add the mushrooms and continue to cook, until mushrooms are cooked.

Add the cooked mushroom, carrot and onion to the Dutch oven, let it set for 15 min and serve with white rice on the side garnished with parsley

Tangy Brussel Sprouts Pickled

Oven Roasted Cornish Hen Chicken with Herbs

Roasted Cornish Hen

It's super important this recipe to know when the bird is done! Due to size and wight Cornish hen normally won't take the same time like full size roasted chicken,and if you over cook it, will loose all the flavor and taste, furthermore become bad chewing experience!

Ingredients:

• 3 Cornish hen
• 1/4 cup melted butter
• 1 teaspoon dried thyme
• teaspoon rosemary leaves
• 3 tablespoon chipped parsley
• clove garlic
• Camphor " mango powder "
• 1 chopped onion
• juice of 1/2 lemon
• Juice of 1 orange
• Pinch of grated nutmeg
• Salt and pepper

Method:

To make the basting mixture: Combine the butter, lemon juice, thyme, rosemary, garlic and Amashor in a blinder and mix very well. alternately, pounding again until well blended.

Stir in chopped onion and parsley, a pinch of grated nutmeg , and generous amounts of salt and black pepper. The mixture should be highly flavored. Brush birds inside and out with the mixture and allow meat to absorb flavors 1overnight.

To roast birds: Place in a heatproof roasting pan and cook in a preheated oven 425F 25-35 minutes, basting frequently with the mixture melted butter. Birds are cooked when juices run quite clear when you insert a skewer through the thickest part of the leg.

Veal Chunks Italian Osso Bucco

Osso Bucco

Osso Bucco is Lombard cuisine originated in Italy, the delicate cooking of this dish as well the well balanced ingredients made it, made it very aromatic delicious dish furthermore is a great dish and dinner for big group and family!!

Ingredients:

• 3 thick veal chunks
• 5 tablespoon flour
• 3 tablespoons olive oil
• 1/2 cup shipped parsley
• 2 cloves minced garlic
• 1/2 chopped onion
• 4 anchovy finely chopped
• 1 cup chicken stock
• 1 cup dry white wine
• 1 tablespoons tomato paste
• grated rind of 1/2 lemon
• 1 tablespoon oregano
• Salt and pepper

Method:

Select the veal about 1" thick with bone is preferred, season the flour with salt, pepper cover the veal vigorously with the seasoned flour in olive oil. Add the garlic and onion stir for 1 - 3 min and then add the chicken stock, wine and tomato paste. cover the pan and simmer over low heat for 2 hours.

Just 10 min before don, add the anchovy, the remaining garlic and parsley keep stirring and let set 10 - 15 min before serving, serve with sprinkles of parsley and grated lemon on top of white rice or Risotto.