GRILLED BEEF SHOULDER STEAK AND PAN ROASTED KLONDIKE PETITE POTATOES WITH GARLIC AND SHALLOTS

GRILLED BEEF SHOULDER STEAK AND PAN ROASTED KLONDIKE  PETITE POTATOES WITH GARLIC AND SHALLOTS

PORTIONS: 2

INGREDIENTS TO SEASON THE STEAK

2 – 8 oz. shoulder steaks

2 tsp. olive oil

2 minced garlic cloves

¾ tsp. coarse sea salt or to taste

¼ tsp. ground pepper

Combine oil with garlic and pepper and brush the steaks. Add salt at the time you are cooking the steak.

Heat up well a top stove griddle. Mark and cook the steak lightly charred or at your taste.

INGREDIENTS FOR THE ROASTED POTATOES

2 cups Klondike petite potatoes, washed. (12 oz.)

1 cup water

2 tbsp. olive oil

½ cup peeled shallot

8 garlic cloves

Salt and pepper to taste

2 tbsp. chopped fresh oregano.

In a frying pan boil the water, add the potatoes and cover. Cook the potatoes until just done. Let the water to evaporate.

Add the oil, shallot, garlic and cook until they are lightly brown.

Sprinkle with fresh oregano and serve.

STEAM BROCCOLI WITH GINGER OYSTER SAUCE

PORTIONS: 3

INGREDIENTS

1 bunch broccoli cut in florets

1tsp. sesame oil

1 tbsp. vegetable oil

1½ tsp. minced ginger

2 minced garlic cloves

2 tbsp. oyster sauce

Stream the broccoli al dente in a double boiler.

In a frying pan or wok heat the vegetable and sesame oil. Stir fry garlic and ginger together. Do not brown it. Add oyster sauce, broccoli and stir.

Serve immediately.

STUFFED PEPPERS WITH RED JASMINE BROWN RICE WITH VEGETABLES AND WALNUTS

PORTIONS: 4

INGREDIENTS

4 peppers, any color. Cut off top and remove seeds

½ cup red jasmine rice. Cooked, according to package instructions

½ cup brown rice. Cooked, according to package instructions

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

¼ cup diced onions

¼ cup diced green peppers

¼ cup diced carrots

¼ cup diced celery

¼ cup red peppers

¼ cup diced yellow peppers

¼ cup walnuts

METHOD

Heat the oil in a frying pan and sauté the onions and garlic together.

Add the rest of the vegetables and sauté for 3 minutes.

Add walnuts, red jasmine and brown rice. Mix together.

Brush with vegetable oil the peppers skin.

Stuff the peppers with the mix and place in a baking dish.

Preheat the oven at 375° F. and bake for about 20 minutes. Do not overcook. The peppers should be firm.

STIR FRY MIXED VEGETABLES

PORTIONS: 4

INGREDIENTS

2 tbsp. vegetable oil

1 tsp. minced ginger

2 minced garlic cloves

½ sliced red pepper

½ sliced green pepper

1 cup sliced carrots

2 Japanese eggplants

2 cups baby Bok Choy leaves

2 cups Napa cabbage

1 cup bean sprouts

1 tbsp. oyster sauce

1 tbsp. hoisin sauce

METHOD

Heat up a Wok or frying pan with the oil and stir fry ginger and garlic together. Add and stir fry peppers, carrots and eggplant. Once the vegetables are cook add and stir fry cabbage and bok choy. After cabbage and bok choy is cooked add oyster sauce and hoisin sauce and mix in the vegetables. Serve it hot

SPINACH MANICOTTI

PORTIONS: 2 = 4 MANICOTTIS

INGREDIENTS

4 manicottis cooked according to box instructions.

2 cups chopped spinach well compacted

¾ cups ricotta cheese

1 tbsp. oil

½ medium size onion. Diced

1 minced garlic clove

½ finely diced red pepper

Salt and pepper to taste

Tomato sauce

Shredded mozzarella cheese

Grated parmesan cheese.

METHOD

Heat the oil in a frying pan. Sauté onions, garlic and peppers together. Add spinach salt, pepper and cook for 2 minutes. Let it cool off. Combine the spinach with the ricotta cheese and fill up the manicottis.

Spread tomato sauce at the bottom of a baking dish. Arrange the manicotti over the tomato sauce. Spread more tomato sauce on top of the manicotti then sprinkle mozzarella and parmesan cheese on top

Cover the dish with plastic wrap and also with aluminum foil.

Bake it in a preheated oven at 350 ° F until is hot. Uncover and let brown a bit the cheese.