bsp of seasoning. Use more for more spice.
Combine cajun
Arrange shrimp, oysters and salmon on a serving platter. Keep well chilled until ready to serve.
To make the sauces, combine all ingredients for each sauce in 3 separate serving bowls. Serve seafood platter with sauces for dipping.
Special equipment: wood pilon, for mashing plantains.
Heat vegetable
In cup, stir cornstarch and 1/2 cup water; set aside.
Mix sauces with steak.
In skillet, put in 1 tablespoon hot oil. Stir-fry beef in 2 batches until browned.
Remove.
In addition, 2 tablespoons hot oil, stir-fry peppers, onions, mushrooms and tomatoes with ginger, garlic powder and soy sauce until tender and crisp.
Add consomme and cornstarch mixture.
Cook until mixture boils and thickens.
Stir constantly.
Return beef to skillet. Heat thoroughly.
Serve over rice.
TO MARINATE STEAK: Place the steak in a large dish
ll the ingredients except for the flank steak in a 1-gallon
Bring the steak to room temperature.
Mix
For steak: Melt butter & oil in an
n olive oil, steak seasoning and salt. Cut steak into four servings
auce into the steak for several seconds. Repeat for the second steak.
Add
Thoroughly cook steaks, about 30 minutes.
In olive oil, caramelize yellow onions.
Add salt and pepper.
Cut steaks into julienne strips.
Add Cajun seasoning to steaks.
Add steaks and onions together.
Add cream cheese to steak and onions.
Wrap into flour tortillas and enjoy!
econds.
Prepare the flank steak by placing between plastic and
o high.
Place the steak on the broiler pan.
For steak marinade: In a screw-
ag.
If using flank steak, score top diagonally
on
oth sides of the flank steak; set aside to marinate at
lended. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic
For the sherry vinegar steak sauce:.
Place the peppers,
cup of dressing over steak in a shallow non metallic
For Chimichurri sauce: Place first 7