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Sirloin Steak with Chili Mango Chutney

Start this at least 24 hours before you plan on grilling the steak!

 

THE MARINATE/ Cooks Down Into Chutney

1/2 Cup Onion, Fine Chopped

1/4 Cup Mango, Medium Fine Dice

1/4 Cup Fire Roasted Red Bell Pepper, Fine Chopped

1 -2 Tsp Garlic, Fine Chopped

10 – 15 Caper Berries, Salted, Fine Chopped

2 Tbs George Dickel Rye Whisky (The smoky Vanilla flavor is perfect for this dish)

3 -5 Shakes Chili Pepper Sauce, I use Trader Joe’s

3 -4 Tbs Mango Juice

1/4 – 1/2 Cup Vegetable Broth

Salt & Pepper to Taste

Dash of Nutmeg

Whisk

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Spicy Pork & Broccoli Egg Rolls

3 – 4 Glugs Olive Oil

1 Pound Lean Ground Pork

1/2 Cup Onion, Fine Chopped

1/2 Cup Red Bell Pepper, Fine Chopped

1/2 Cup Green Bell Pepper, Fine Chopped

2 – 3 Tsp Garlic, Fine Chopped

1 Cup Carrot, Shredded

4 Cups Broccoli, Shredded (I use Pre Shredded ‘Broccoli Slaw’)

2 – 3 Thai Birds Eye Dried Peppers, Fine Crushed

Salt & Pepper to Taste

Dash of Nutmeg

1/2 Tsp Turmeric

2 – 3 Tbs Soy Sauce

2 Package Egg Roll Skins, 6 x 6 inch size. (Keep in Fridge until Ready to Use)

Cereal Bowl 1/2 Full

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Pickled Carrots with Mandarins & Hard Pear Cider

1 Pound Tri Colored Baby Carrots, Cut in 1/2 Length Wise if Necessary

1 Large Mandarin Orange, Zest & Segments

1/2 Bunch Green Onions,  Course Chopped

Fresh Ground Black Pepper

Mix together the above ingredients. Loose pack into two 2 Cup Glass Jars with Lids.

 

THE BRINE

1 1/2 Cups Hard Pear Cider

1/2 Cup Apple Cider Vinegar

1/2 Cup Water

2 – 3 Tsp Garlic, Fine Chopped

1 1/2 Tbs Course Salt

Dash of Nutmeg

1/2 Tsp Turmeric

1 Tbs Sugar

2 – 3 Thai Birds Eye Peppers, Fine Crushed

3- 4 Bay Leafs

 

Put all

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