Meat dishes

Spinach Stuffed Flank Steak – From the kitchen of Raphael Murillo ‘12
Ingredients
• One flank steak
• Spinach
• Chopped onion
• Chopped garlic
• A mixture of Parmesan, Mozzarella, Asiago, and Pepperjack Cheeses
• Basil
• Salt
• Pepper
• Olive oil
N.B. I prefer a high meat to filling ratio, but you may adjust to your taste.
Directions
1. Preheat oven to 425° F.
2. Wet the spinach slightly and cut into pieces. Combine spinach with onion and garlic. Pulse half of this mixture in a food processor.
3. Prepare a plate with a mixture of olive oil, basil, salt, and pepper.
4. Cut the steak in half. Place the steak in the mixture of spices and oil.
5. Add two tablespoons of olive oil to a pan and sauté the steak over medium to high heat until the steak is brown on all sides. This should take approximately ten minutes.
6. Transfer the steak to a metal pan. Add the mixture of cheeses and all the spinach, onion, and garlic. Fold the steak over the mixtures and bake for twenty five minutes or until the meat reaches your desired level of preparation.

 

Honey Walnut Shrimp – From the kitchen of Jason Huang ‘11
“A vegetarian option is tofu squares” – Dalia ‘11
Prep Time: 1 hr.
Total Time: 90 min.
Recipe yield: 1 Co-op
Ingredients
• 7 ½ cups water
• 5 cups white sugar
• 3 ¾ cups walnuts
• 30 egg whites
• 5 cups mochiko (glutinous rice flour)
• 1 ¾ cups and 2 tablespoons mayonnaise
• 7 ½ pounds large shrimp, peeled and deveined
• ¾ cup and 3 tablespoons honey
• 1/3 cup and 2 tablespoons canned
sweetened condensed milk
• 7 ½ cups vegetable oil for frying
Directions
1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for two minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

 

Korean Bulgogi Beef – From the kitchens of Becky Keung Yoon Bae ’11, Valentina Hijung Shin ’11, Yoon Won Song ’11, and Soo Kyung Kim ‘11
Prep Time: 1 hr. (not including beef defrosting)
Total Time: 2+ hrs.
Recipe Yield: 20-25 servings
Ingredients
• 6 pound of beef (not thick, chunky beef; the meat should be finely chopped. Ground beef is also appropriate)
• 4 cups (or more!) soy sauce
• 1 cup sesame oil
• 1 cup water
• One large onion, chopped
• Pepper
• 1 cup sugar
• Four cloves garlic, minced (should use fresh garlic)
• Toasted sesame seeds
Directions
1. Chop the beef finely, then sprinkle with sugar and leave it while you while you make the marinade.
2. Marinade: mix the soy sauce, water and sugar, then heat it over a low heat until the sugar has fully melted.
3. Pour the marinade into a skillet/wok and sauté the onion and garlic until a delicious smell ensues. Add the sesame oil.
4. Keep the beef in the marinade overnight in the fridge.
5. The next day, oil a skillet and sauté chopped onions. Add the meat and cook.
6. Sprinkle with sesame seeds.
Delicious to eat with rice.

 

Salmon with Lime Herb Butter – From the kitchen of Co-op Mom Patricia Sever ‘11
Total Time: 30 min.
Recipe Yield: 4 servings.
Ingredients
• 2 limes
• ¼ pound (1 stick) butter
• 1 2-inch piece of fresh ginger, peeled and sliced
• 12 sprigs fresh cilantro
• Salt and freshly ground black pepper
• Cayenne pepper
• 2 tablespoons sunflower oil
• 4 6-ounce salmon fillets.
Directions
1. Heat oven to 425° F. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
2. In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
3. Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt and pepper to taste. Bake until fish flakes easily, about 8 minutes.
4. To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.