Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
Combine Arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add Alouette Crumbled Goat Cheese; toss gently and serve.
** You can also sprinkle a little of the Alouette Crumbled Goat Cheese onto the \"Strip Steaks\" during the last 2 to 3 minutes of cooking for a different presentation.
Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
Meanwhile, prepare your grill; asado is traditionally cooked over wood, but charcoal or gas can also be used (you can even cook indoors in a grill pan).
This cut can be either cooked slow over indirect heat (for medium well with a darker, crunchy outside), or more quickly over direct heat (medium rare with nice grill marks); just be sure not to overcook.
Cook, turning once, until an internal temperature of 120 degrees F.
Whisk soy sauce, Worcestershire, lemon juice, cilantro and ginger root to blend. Pour into a large Zip-lock bag.
Add steak, and turn to coat. Let stand 1 hour at room temperature, or refrigerate overnight.
When ready to cook, prepare barbecue.
Drain marinade into small sauce pan, and bring to boil. Set aside, and keep warm.
Grill steak about 3-5 minutes per side, depending on how rare or well done you like it. Let steak stand for 10 minutes.
Thinly slice across grain.
Drizzle sauce over top.
DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL
Preheat oven to 400 degrees F.
Slice the baguette into 1/4-inch thick rounds, drizzle with oil, season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add ...
In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.
FOR THE GLAZE:
Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.
FOR THE STEAK:
Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick ...
Pan-fry strip steaks.
Prepare stuffing.
Put layer of stuffing on cooked steaks.
Simmer about 10 minutes; add beef gravy.
When ready, put 1 slice cheese on top.
Simmer until cheese is softened, then serve.
Top tortilla with dressing,shredded cheese and lettuce.
Add chicken strip.
Fold up starting at the bottom and then fold in the sides.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
L ONLY NEED HALF A STRIP OF BACON FOR EACH POTATO
ounds of filling on one strip (or twenty four depending on
Cream margarine, add grated cheese, blend well. Add flour, salt and pepper. Dough should be a little crumbly, not too smooth. Use cookie press and place dough on ungreased cookie sheet. Cut each strip into 3 - 4 inch pieces before cooking. Bake at 350\u00b0 to 375\u00b0 for 12 - 14 minutes.
In a small bowl, mix together sugar, salt, pepper, cayenne, black pepper and garlic powder.
Rub all sides of the steaks with this mixture. Cover and allow to rest for 1 hour.
After 1 hour, preheat the grill to high or preheat the broiler.
Grill or broil over high heat for about 3-4 minutes on each side (depending on the thickness of your steaks) or until desired doneness is reached.
In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes.
With a slotted spoon, transfer shallots to paper towels; discard all but 2 tablespoons oil from pan.
Increase heat to high; add beef & crushed red pepper flakes to frying pan; cook until browned on underside, 1 to 2 minutes.
Stir in garlic and bay leaf.
Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar.
Boil until reduced by half, 1 to 2 minutes.
Spoon meat into a bowl and sprinkle ...
hat makes it a true NY Crumb cake!