2 lb skirt steaks (8 oz each)
Soy Sauce 1/2 cup
Oyster Sauce ½ tbsp
Sesame oil ½ tbsp
Brown Sugar 3 ½ tbsp
Chopped Cilantro ½ tbsp
Crushed Red Pepper 1 tsp
Chopped Garlic 1 tsp
Chinese Five Spice ¼ tsp
- Combine all ingredients in a bowl and mix well until sugar is complexly dissolved.
- Marinate skirt steaks for 2 hours.
- Preheat your grill.
- Brush steaks with olive oil; sprinkle with salt and pepper.
- For medium-rare: Cook about 4 minutes per side, turning at 2 minutes for cross marks.
4 cups good-quality chicken stock
1/2 cup organic pesticide-free rose petals, lightly crushed
2 drops rose water
1 star anise
1 teaspoon crushed Lover’s Rose Tea
1 tablespoon brown sugar
Salt and pepper to taste
In a heavy-bottomed saucepan, combine all of the ingredients, except the salt and pepper, over medium heat and reduce by half. Strain into another saucepan. Season with salt and pepper. Set aside.
WILD MUSHROOM STUFFING
2 tablespoons unsalted butter
1 cup mixed wild mushrooms, washed, dried and torn into bite-size pieces
1 tablespoon olive oil
1 cup diced white onion
1 cup diced celery
1 tablespoon finely chopped thyme
1 tablespoon finely chopped parsley
1 tablespoon finely chopped sage
2 cloves garlic, peeled and finely chopped
2 cups day-old white bread, cut into 1-inch cubes (about 3 slices bread)
1 egg cup
1/8 teaspoon black pepper
In a pan over medium heat, melt the butter and sauté the mushrooms until they start to turn golden brown and all moisture has evaporated. Remove them to a large mixing bowl. Add the olive oil and sauté the onions and celery until tender, about 4 to 5 minutes. Place in mixing bowl. Add the thyme, parsley, sage, garlic and bread cubes to the sautéed vegetables. Mix together until well-combined. In a small bowl, whisk together the egg and stock. Pour over stuffing and combine. Season with salt and pepper.
Place the stuffing in a buttered 8-inch-square glass baking dish. Bake at 375 degrees for 20 minutes, until hot in the center. Let cool to room temperature before using to stuff the chickens.
2 Cornish hens, each weighing 13 to16 ounces
2 tablespoons olive oil
Salt and pepper to taste
Reserved 2 cups sauce
1 tablespoon butter
Preheat the oven to 375 degrees. Rinse the hens and pat dry. Fill each cavity with the wild mushroom stuffing. Place the hens in a roasting pan. Brush with olive oil and season with salt and pepper. Roast for about 1 hour, until the temperature of the inner thigh reaches 165 degrees. Remove hens from the roasting pan, cover and keep warm.
Pour out fat from roasting pan and place pan on the stove top over medium heat. Add the reserved sauce and stir to loosen pan drippings. Cook for a few minutes, then strain sauce into another saucepan. Bring the sauce to a simmer. Just before serving, swirl in butter until melted.
To serve, place each hen on a plate. Drizzle with sauce and surround with rose petals.
2 Filet Mignons
4 slices of thick cut apple wood smoked bacon
- 2 onions thinly sliced
- 1 sprig of thyme
- 1 oz oil
- 1 tsp balsamic vinegar
- 1 tsp brown sugar
- 3 egg yolks
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsbp kosher salt
- 1 cup clarified butter
- 1/2 bu tarragon
- 1 shallot
- 1/2 cup white wine
- 1/4 cup champagne vinegar
Serve with Roasted or Mashed Potatoes
1. Wrap filets with bacon and hold into place using a toothpick. Tip, Drive toothpick through meaty portion of bacon, meat will not melt away like fatty portion of bacon during the cooking process.
2. Season Filet with salt and pepper, sear in a sauté pan turning on all side (including bacon) till nicely browned
3. Place into oven at 350 and cook 8 minutes or cooked until desired temperature is reached.
1. Place all ingredients (except balsamic vinegar)in a pan and cook on very low heat for 45 minutes stirring occasionally.
2. When onions are browned add balsamic vinegar and remove from heat. Season with salt and pepper.
1. Over bain marie, in large bowl, combine yolks, water, lemon juice and salt. Whisk to sabayon until yolks are thick.
2. Place on towel and drizzle in melted butter. Butter should be warm only. Adjust with cold water.
3. Season and note balance for acid and salt.
4. Reduce tarragon, shallots, wine and vinegar till almost dry
5. Combine into hollandaise.