Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Beef’ Category

• 1 1/2 lb. sirloin steak cut 3/4-inch thick
• 1/2 cup soy sauce
• 1/4 cup sake or sherry
• 2 tbs. sugar
• 1 minced garlic clove
• 2 tbs. minced ginger root
• 1 tbs. oil

Pound the meat with a cleaver or knife to a thickness of ½ inch; cut in 4 inch squares. Mix together the soy sauce, sake or sherry, sugar, garlic, and ginger. Marinate the steak in it for 4 hours or overnight. Drain and arrange on an oiled boiling pan. Broil for 2 minutes on each side (as close to the heat as possible) or to desired degree or rareness. Serve with chopped scallions if desired.

• 1 1/2 lbs. sirloin steak, cut 1/4-inch thick
• 1/2 cup soy sauce
• 2 tbs. sugar
• 3 tbs. ground sesame seeds
• 1 minced garlic clove
• 1/4 cup chopped scallions
• 3 tbs. oil

Cut the steak in 6 pieces. Mix together the soy sauce, sugar, sesame seeds, garlic, and scallions; marinade over low heat while preparing the steak.

Heat the oil in a skillet; sauté the steak in it over high heat for 1 minute on each side, or to desired degree of rareness. Serve with the sauce, which may be thickened with 2 tsp. of cornstarch if you like.

• 6 eggs
• 1 sliced onion
• 6 tbs. olive oil
• 2 cups cooked meat and vegetables
• 4 tbs. grated Romano cheese
• Salt and pepper to taste

Use any leftover meat and vegetables; chop fine. Heat 2 tbs. of oil in a large skillet. Brown onion about 3 minutes or until soft. Add meat and vegetables; mix well. Heat about 7 minutes, stir constantly. Transfer to mixing bowl. Beat eggs thoroughly in separate bowl; fold into omelette mixture; blend well.Place balance of olive oil in frying pan. Heat. Fry omelette mixture about 5 minutes or until light brown on underside. Turn out carefully on a plate. If necessary, add more oil to frying pan. Slide omelette back into pan; brown other side.Serve immediately. Serves 6 to 8.

• 2 cups corn meal
• 6 cups water
• 1 tsp. salt
• 2 tbs. olive oil
• 1 clove garlic
• 1 lb. Italian sausage
• 2 tbs. chopped parsley
• 2 tbs. butter
• 1 canned plum tomatoes
• 2 oz. grated Parmesan cheese
• Salt and pepper to taste

Place water in top part of large double broiler and boil. As water bubbles rapidly, add salt. Gradually pour corn meal into water, stirring constantly to prevent lumping. Place boiling water in lower part of double boiler which contains corn meal mixture. Cook slowly for 1 hour; stir frequently to insure creamy consistency. Cut sausage into small serving pieces; fry in hot oil for 15 minutes. Add all ingredients except cheese; cover; cook over low flame about 1 hour.To serve, spread half of sauce. Place balance of corn meal on top; pour balance of sauce over this. Sprinkle generously with Parmesan cheese.Serve very hot. Serves 6 to 8.

A pincho is broiled food, usually meat or mushrooms, cooked and served on a short metal skewer (4 to 5 inches long). Cubes of meat are sometimes alternated with button mushrooms or bits of onion or red pepper. Mushrooms alone are good, as are chicken livers, marinated in olive oil for 1 hour before grilling. Tender lamb cut in small bits and basted with olive oil is really good!

Bunuelitos – Small Fritters

Fritters take about ½ hour to prepare, but because the batter can be made beforehand (even the previous day), there is little work at the last minute. The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The following batter, which will make three to four dozen small fritters, can be used for many varieties.

Fritter Batter

• 1/3 cup flour
• 1/3 tsp. baking powder
• 1 egg
• 1/3 cup water

Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.

• Olive oil
• 1 pound ground beef (cooked)
• 2 tablespoons ground chili powder
• 1 teaspoon garlic powder, dried thyme leaves, salt and black ground pepper
• 3 peppers (different colors), sliced
• (796ml.) can diced tomatoes
• 19 ounce can kidney beans, cleaned
• 1/2 cup fresh basil

Lightly coat saucepan with the olive oil and heat on medium heat. Crumble in the ground beef. Sprinkle the beef with chili powder, garlic powder, dried thyme leaves, salt, and pepper. Add the sliced peppers and diced tomatoes to the ground beef. Bring to a boil, stirring often. Reduce the heat to low and partially cover. Simmer, stirring occasionally until peppers are tender, about 8 to 10 minutes. Stir in beans, and cook until hot. (About 2 minutes) Remove from heat and stir in basil.