eef steaks and marinade in food-safe plastic bag; turn steaks
side.
Brush the pitas on one side with water, then
Place a batch of shrimp on the hot skillet (avoid shrimp
-inch circles and place on a floured pizza peel. If
In a large bown, using your hands or a wooden spoon, crumble meat. Mix in remaining ingredients until well blended. Form into 4 large burgers.
Grill on a barbecue, broil or pan fry, turning once until browned and cooked to your liking. Serve open faced on a half bun with lettuce, tomato, onion and aioli.
aramelized or golden.
Place on platter and sprinkle with black
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
ook 4 to 6 minutes on each side or to your
eat a cast iron skillet on medium-high heat until very
rust is crisp and brown on the bottom and the cheese
entilated area. Remove and place on paper towel to absorb excess
Mix all sauce ingredients together and refrigerate.
Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
Serve with a side of sauce and a lemon wedge to garnish.
dd the bread to the food processor along with the garlic
In a food processor, puree the cilantro, mint,
he milk, jam and food coloring in a small bowl
oodles, dollop remaining cheese mixture on top.
Drizzle with remaining
erve.
Recipe courtesy Food Network Kitchens
or 4 to 5 minutes on a medium heat until the
Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.
serving platter or place on individual plates and garnish with