2 Sesame Buns
1/2 lb. beef 80/20
2 lettuce leaf
4 tomoto slices
4 pickle slices
2 onion slices (1/4" thick)
Salt & Pepper to taste
1/2 tsp. red paprika
No.1 meat dipping sauce
Spread No.1 Meat Dipping sauce on the top and bottom portion of the sesame bun.
In small skillet over medium heat add 1/3 tbsp. unsalted butter. Add onion and 1/2 tsp. red paprika. Cover and saute until onion becomes soft and golden brown.
Shape beef into 1/2" thick patties. Add salt and pepper to taste. Heat grill and grill the burgers to medium-well (approximately 5+ minutes on each side). top the burger with slice of cheese, lettuce, 2 tomato slices, 2 pickle slices and top it with sauteed onion.
3 bag mussels (20-25)
3 garlic cloves, chopped
1/2 cup freshly grated parmesan
1/2 cup Lord Iwanski 2-in-1
1 bag (10 oz) baby spinach
3 tbsp extra virgin olive oil
Rinse mussels under cold water while scrubbing with small metal brush. Make sure to discard any that have broken shells. Place mussels into a large pan filled with water, cover and bring to boil over high heat. Cook until mussels open and are cooked through. make sure to discard any which did not open. Once mussels are cooked, drain and place mussels on a baking tray.
Heat olive oil in a frying pan, add garlic and sautee in oil for about 30 second, then add spinach and cook for 1-2 more minutes until leaves become wilted. Place spinach and garlic aside into a clean bowl. Into the same pan, add horseradish sauce and wait until it melts (takes about 1-2 minutes).
Coarsley crush the crackers with your hands and set aside in a bowl.
Place small amount of spinach, followed by crushed crackers, melted horseredish sauce and finally grated parmesan onto each mussel. Preheat oven to 350 F. Place mussel tray into the oven for about 2 minutes or until cheese is melted and becomes lightly brown. Serve hot
1 chicken filet
3 taco shells
salt and pepper to taste
No.1 Sauce to taste
Fry chicken, add salt and pepper to taste. Once the chicken is ready, cut into small pieces. Dice mango and avocado into cubes. Place all ingredients into shell and top with No.1 Sauce. Garnish with red bell pepper and cilantro (optional)
Mango Avocado Tacos
3 lbs. corned beef brisket
1 tbsp beef spice or (spice that comes with the brisket)
10 whole garlic cloves
1/4 cup honey-mustard
2 tbsp brown sugar
1 cup water
1 cup dark beer
2 tbsp (2-in-1 horseradish sauce)
Place corned beef into slow cooker. Add spice, garlic, honey-mustard. Sprinkle wiht brown sugar over beef. Place beef into cooker and pour over with water. Cover, set temperature to low and leave for 7 hours.
Once the beef is ready, in a small pan over medium heat, place 2 tbsp. of horseradish sauce and wait until the sauce melts. (1-2 minutes) Drizzle over the beef.
Corned Beef with Creamy Horseradish
4 oz. crab meat
3 tbsp mayonnaise
4 tsp lemon juice
1/4 tsp red pepper flakes
1 tbsp green onion
1 tbsp butter
1/2 cup crushed butter crackers
In a medium bowl add egg, crushed butter crackers, mayonnaise, lemon juice, red pepper flakes and green onion.
Mi all ingredients together. Stir in crab meat but be careful not to break up the meat. Shape into 4 patties.
Heat butter over medium heat. Place crab patties in the skillet and cook until golden brown for approximately 5-6 minutes on each side. Drizzle crab cakes with No.1 Sauce
16 oz. rib-eye
montreal steak seasoning-to taste
baby portabella mushrooms (4-7)
Prepare a charcoal grill with hot coal or heat a gas grill.
Rub a generous amount of montreal steak seasoning on both sides of the steak. Place the meat on the hot grill and cook for 5-7 minutes on each side or to desired doneness.
To get rich, mahogany-colored mushrooms with juicy and intensely concentrated flavors, pan roast the mushrooms on low heat. Once the mushrooms are done, place them on top of the ready made steak.
Option #1: Serve with no.1 sauce on the side.
Option #2: Toast slice of baguette and top it with horseradish spread. Serve with steak
Steak with Mushrooms
2 (8oz) chicken breasts, cut into 2 inch long pieces
1 sweet red pepper
1/4 cup oil for pan-frying
1 sweet onion sliced
1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt
3 fresh ripe mango (fruit scooped out)
1 red chili, de-seeded and diced or substitute with 1/2 tsp. dried crushed chili
11/2 cup sweet chili sauce
In a bowl mix flour and salt. Coat all of the chicken pieces with the mixture.
Heat a wok or frying pan over medium heat. Add oil and fry all of the chicken strips, approximately 3-5 minutes on each side or until golden brown and cooked through. To the same pan add onion, red pepper, mango, red chili and sweet chili sauce. Cover and simmer for 3-5 minutes.
Transfer to a serving dish.
4 (6oz) salmon fillets (1 inch thick)
1 tbsp honey
2 tbsp soy sauce
1 tsp olive oil
1/4 tsp black pepper
1/2 cup diced peeled pineapple
1/2 cup cubed peeled kiwi fruit
1/4 cup chpped fresh cilantro
1/4 cup fresh squeezed orange juice
Prepare fish marinate :
In a large zip lock plastic bag combine honey, soy sauce, olive oil and black pepper. Add fish, seal the bag and marinate for 10 minutes.
Heat large non-stick skillet over medium-high heat. Coat pan with cooking spray. Remove fish from the bag and place onto hot skillet. Cook for 5 minutes on each side or until fish flakes easily when tested with fork.
Place fish in oven for 5-10 minutes at 350 F. While fillets are in the oven, prepare the salsa.
Combine and mix all ingredients necessary for the sala.
Once salmon is ready, transfer to serving dish and top with salsa.