Recipes: The week of December 5th – 11th, 2022
Beef Strips with “Bourbon Street Sauce” [ Cajun-influence ]
Ingredients: beef, Cajun rub, hot paprika, granulated onion, granulated garlic, kosher salt, cracked black pepper, dried oregano, cayenne, nutmeg, cumin, dried thyme, olive oil, Bourbons, green onions, and butter.
Directions: Mix a Cajun dry rub of (2 tsp each of hot paprika, granulated onion, granulated garlic, kosher salt, cracked black pepper, 1 tsp each of dried oregano, ½ tsp cayenne, and nutmeg, ¾ tsp cumin, and 2 tsp dried thyme). Rub the beef with olive oil, followed by a dry rub on all sides. Let it sit at room temperature for about 15-20 minutes. Slice into strips and pan sear. followed by strips of bell pepper and mushroom. Finished with Bourbon’s street sauce and chopped green onions.
Top with Bourbon street sauce: Shallot gently cooked in unsalted butter, followed by finely chopped garlic cloves. Whisk in ¼ c soy sauce, 3 Tbsp bourbons, 2 tsp fresh thyme, and ½ Tsp red pepper flakes.
Kirsche Pork Tenderloin [ German- & French-influence ]
Ingredients: Pork tenderloin, onion, blue cheese, house-made triple berry sauce, sugar, a twig of thyme, and fresh ginger cut into circles.
Directions: Pork tenderloin medallions are pan-seared and layered with caramelized onion, blue cheese, and house-made triple berry sauce (cranberry, strawberry, and blueberry, simmered with sugar, a twig of thyme, and slices of fresh ginger.
Stuffed Onions [ Syrian-influence ]
Ingredients: onions, zucchini, bell peppers, roasted sweet potato, parsley, oregano, chickpeas, rice, roasted tomato sauce.
Directions: Peel large onions. Make a slit from top to bottom to the center of the onion. Drop it in boiling water and cook for 15 minutes. Remove and let cook. Gently peel the leaves, and stuff them with the following mixture: Medley of finely chopped zucchini, bell peppers, roasted sweet potato with herbs (parsley, oregano, and roasted chickpeas and rice). Baked, covered in roasted tomato sauce.
Download the Recipes for December 5 – 11, 2022 in PDF format