Meat Dishes

Spinach Stuffed Flank Steak

One flank steak
Spinach
Chopped onion
Chopped garlic
A mixture of Parmesan, Mozzarella, Asiago, and Pepperjack Cheeses
Basil
Salt
Pepper
Olive oil

  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

Recipe yield: 20-25 servings
Prep Time: 1 hr.
Total Time: 90 min.

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

  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

Recipe Yield: 20-25 servings
Prep Time: 1 hr
Total Time: 2+ hrs

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
1 large onion, chopped
Pepper
1 cup sugar
Four cloves garlic, minced (should use fresh garlic)
Toasted sesame seeds

  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.

Salmon with Lime Herb Butter

Recipe Yield: 4 servings
Total Time: 30 min.

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.

  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.
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