Grilled flank Steak with Lime and Chile

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Grilled flank Steak with Lime and Chile
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Score the flank steak on both sides lightly. Place in plastic zipper bag
  2. mix lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, hot pepper sauce, salt, and pepper. put into bag and mix well coaring flank steak.
  3. Marinate in refrigeration overnight for 12 hours minimum.
  4. preheat grill. to medium high. put steat on grill. grill for 4-5 min a side for med. rare, 5-7 min per side for medium. 8-10 min a side for well done.
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Thai Tea Ice Cream

This ice cream is fabulous and rich.

I have always been a ice cream snob, but this has changed my whole outlook on ice creams.

Quick and easy to make.

Print Recipe
Thai Tea Ice Cream with BoBa
Course Side Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Instructions
  1. Heat 1 1/2 cup of cream to a simmer in a small saucepan over med low heat. Add tea mix, stir in to combine well. Remove from heat cover and let steep for 30 min.
  2. Strain tea mix through a fine mesh sieve pressing to get as much of the liquid out as possible. yield will be around 1 cup of liquid, with small specs of tea in it. Chill this in refrigerator till cold or overnight.
  3. Place vanilla, 2/3 cup condensed milk, 1/4 tsp salt and 1 cup cream in mixer. Whisk on low until combined, then increase speed to medium-high and beat until you have soft peaks. transfer to large bowl and fold in walnuts.
  4. pour chilled tea mixture into mixing bowl,add 2/3 cup condensed mild, 1/4 tsp salt and 1/4 tsp passion fruit extract. Beat on low until combined,increase speed to medium-high and beat till soft peaks form.
  5. pour tea mixture into bowl with vanilla base and gently flod together a couple strokes so the color forms swirls. Cover with plastic wrap and freeze al leas 6 hours or overnight.
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Moroccan Skirt Steak Salad

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Moroccan Skirt Steak Salad
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Instructions
  1. Season steak with salt and pepper. Place in large zipper bag. Pour Chermoula over meat massage in and let marinate at least 1 hour
  2. Heat grill to med high, lightly oil. remove meat from marinade, and grill on both sides about 5 minutes until thermometer reads 125 for medium rare.
  3. transfer meat to cutting board and rest 10 minute before slicing
  4. Mix in large bowl. Carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce.
  5. divide salad on 4 plates. Top with steak and remaining herbs, drizzle with remaining chermoula sauce and top with feta and pomegranate seeds.
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Chermoula Sauce

This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.

Use with meat or seafood

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Chermoula Sauce
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant. Stir to keep from scorching.
  2. cool coriander and cumin, and lightly crush with a heavy skillet.
  3. Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
  4. Add fresh cilantro, parsley, and mint. Pulse until mixture is well blended but still textured. keep in airtight container.
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Grilled Spicy Pork Meatballs with Nuoc Cham

These spicy meatballs are loved by all, the fish sauce is a true background ingredient, but can be omitted if desired

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Grilled Spicy Pork Meatballs with Nuoc Cham
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Soak skewers if using wooden ones. Finely grate ginger and 4 garlic cloves into medium bowl.
  2. add salt, 1/2 cup cilantro, 1/4 chili paste, 1 dash XXX sauce, 2 Tbsp fish sauce, and 2 tsp sugar
  3. Add pork and mix well with your hands
  4. Form pork mixture into 20 oblong shaped balls. Let chill 15 min Place 2 balls onto each pair of skewers.
  5. grill until charred and just cooked through.
  6. remove to pan and cover with foil for sauce whisk lime juice, 1 Tbsp cilantro, 2 tsp chili past,1 dash XXX sauce, 2 Tbsp fish sauce, 2 tsp sugar, and 2 Tbsp warm water
  7. grate remaining garlic clove int Nuoc Cahm and stir
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Conch Salad

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Conch Salad
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Gather ingridents
  2. Combine all ingredients except tomato and avocado in large nonreactive bowl, Stir and refrigerate for 2 hours to blend flavors.
  3. Add tomato and avocado to bowl, fold in gently and serve in chilled bowls.
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Standing Rib Roast with Wasabi-Dijon Coating

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Standing Rib Roast with Wasabi-Dijon Coating
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Instructions
  1. Assemble Ingridents
  2. Preheat oven to 450
  3. Mix in small bowl mustard, garlic, thyme, pepper, wasabi sauce, and 2 tsp kosher salt
  4. Place meat bone side down in roasting pan and season lightly with salt and pepper. Roast meat in lower 1/3 of over for 20 minutes.
  5. Remove meat from oven, reduce heat to 350. Bursh meat with mustard mixture, coating the top and sides of meat.
  6. Roast for 1 1/2 hrs more rotating every 20 minutes. Meat will be done when thermometer reads 120 for med rare, 135 for med.
  7. Transfer meat to carving board and let rest for 20-30 minutes under foil before carving
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Southwest Lemoncello® Lobster Roll

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Southwest Lemoncello® Lobster Roll
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Instructions
  1. Assemble ingridents
  2. Split lobster tails and de-vein
  3. Place lobster into ziplock and add Lemoncello® sauce. put int refrigerator.
  4. Add mayonnaise, buttermilk, cilantro, lime zest, and juice to bowl. Season with salt and pepper, and mix well.
  5. Combine 4 Tbsp butter, and garlic in sauce pan cook until garlic becomes soft ~ 5-6 min. Set aside
  6. In small saucepan mix 4 Tbsp butter, Lemoncello®, shallot and capers. Cook over medium heat until shallots become translucent. Deglaze pan with white wine, and lime juice/zest mix, cook until mixture has reduced. Transfer to bowl and reserve on side.
  7. Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over and baste with more of he butter. done when lobster turns opaque
  8. Brush buns with garlic butter and grill till golden, 30 seconds
  9. Assemble lobster roll. Put avocado on bun. put lobster tail on, top with sliced tomato, and cabbage mixture. Serve and enjoy
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Zaatar

A truly delicious Middle Eastern Spice mixture.

Pairs well with Pita and oil, make a dip with Zaatar plain yogurt and olive oil.

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Zaatar
Course Side Dish
Cuisine World
Prep Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine World
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. stir all ingredients together in small bowl
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Hawaiian Tuna Poke

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Hawaiian Tuna Poke
Course Lunch
Cuisine American, Asian
Prep Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American, Asian
Prep Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Reconstitute seaweed. Drain well, and dry. Chop roughly and place in large bowl.
  2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and crushed red pepper.
  3. Season mixture with kosher salt, and mix. Taste and adjust mixture with soy sauce , sesame oil, honey, salt, or pepper flakes.
  4. Let mixture sit 5 minutes at room temperature. Serve on its own, or with rice on the side. Pass Lemoncello® to top mixture.
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