Korean Steak

Recipe from Andrew Carmellini

Yield:  4 servings

Prep time:

Cook time:

Ingredients

1 cup soy sauce

1 cup Coca-Cola

1/4 cup sesame oil

1/4 cup hoisin sauce

4 cloves garlic, chopped

4 green onions, minced

2 bone-in rib-eye steaks (2-1/2 pounds each)

Instructions

In a small bowl, whisk together the soy sauce, Coke, sesame oil, and hoisin sauce. Add the garlic and green onions, and whisk well.

To marinate, put the steaks in a large deep dish and pour the marinade over them. Cover the dish tightly with tin foil and put it in the fridge. Or, pour the marinade into a gallon plastic bag, put in the steaks, seal the bag, and shake them around until they’re coated in the marinade. The steaks should marinate in the fridge for exactly 12 hours.

Pull the steaks out of the marinade, pile them on a plate, and let them come up to room temperature (about 20 to 30 minutes).

Turn the broiler on high. Put the steaks on a rack set over a rimmed baking sheet, place the baking sheet on the middle or middle-high rack, and broil the steaks for about 6 minutes per side. The steak is done when the meat springs back to the touch (if using meat thermometer, the internal temperature should be 115 degrees).

Let the meat rest for 5 minutes; then slice.

Starbucks Classic Coffee Cake

Recipe from Top Secret Recipes

Yield: 12 servings

Prep time: 20 minutes

Cook time: 50 minutes

Ingredients

Topping
1 cup all-purpose flour
1 cup packed light brown sugar
1-1/4 teaspoons ground cinnamon
1/2 cup butter (1 stick), softened

Cinnamon sugar
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon

Cake
3/4 cup butter, softened
1/3 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vegetable oil
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup whole milk

Instructions

Preheat the oven to 325 degrees.

Make topping by combining the flour with the brown sugar and cinnamon in a medium bowl. Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.

Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.

In a large bowl, cream together the butter, 1/3 cup packed light brown sugar, and the granulated sugar with an electric mixer for 1 minute. Add the eggs, oil, and vanilla and mix until fluffy.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Combine this dry mixture with the bowl of moist ingredients. Add the buttermilk and milk and mix well.

Spoon half of the batter into a 9x13-inch baking pan that has been buttered and dusted with a light coating of flour. 

Sprinkle the cinnamon sugar over the batter and pat it down into the batter. Spread the rest of the batter over the crumb topping. You may have to moisten your hands with warm water or coat them with a little oil to move the batter around so that it spreads out to the edges of the pan.

Sprinkle the topping over the batter, making sure that the topping evenly covers all of the batter.

Bake the cake for 50 to 55 minutes, or until the edges just begin to turn light brown. Cool and slice.

Thai Curry Puff

Adapted from Rasa Malaysia

Yield:

Prep time: 20 minutes
Cook time: 15 minutes


Ingredients

Filling
5 tablespoons oil
1 medium red onion, finely chopped
1/2 teaspoon kurma powder or chicken curry powder

2 teaspoons meat or chicken curry powder

1 teaspoon chili powder
½ teaspoon turmeric powder

1/2 cup of finely diced chicken breast meat

2 large potatoes, boiled and finely diced

1-1/2 teaspoon sugar

1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry
1 lb plain flour

5 oz margarine or shortening

3/4 cup water

1/2 teaspoon of salt
1 egg (if baking the puffs)


Instructions

Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 30 minutes. Cut the dough into circles, 3 inches in diameter. Fold pastry over to make a half circle and crimp at edges.

Either deep fry in hot oil until golden, or if baking, brush the puffs with a beaten egg and bake at 375 degrees for 10 minutes or until golden brown.



 
Notes

Use frozen puff pastry sheets instead of making the pastry.

Spicy Meaty Lasagna

Recipe from Table for Two

Yield: 8 servings

Prep time: 30 minutes
Cook time: 35 minutes


Ingredients

12 lasagna pasta noodles
1 pound spicy pork sausage
1/2 pound ground beef
1 large onion, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
24 oz marinara sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
15 oz part-skim ricotta
1 large egg
2 cups whole milk mozzarella


Instructions

Bring a large pot of water to a boil and cook the lasagna noodles to al dente according to the instructions on the package. After pasta has cooked, place into a large bowl of cold water. Set aside.

In a large skillet over medium-high heat, brown and crumble/break the sausage and ground beef with a spatula. Once meat has cooked through, add onion and garlic. Cook until onion has softened, about 5 minutes. Stir in the diced tomatoes. Remove skillet from heat and set aside.

Preheat oven to 375 degrees and lightly grease a 9x13-inch oven-safe casserole dish. Set aside.
In a medium bowl, stir together marinara sauce, dried oregano, dried basil, crushed red pepper flakes, salt, and pepper.

In a small bowl, whisk together ricotta and egg. Set aside.

To assemble your lasagna, remove the lasagna noodles from the water and pat them dry.

Add a thin layer of marinara sauce at the bottom of the casserole dish, then place 3 lasagna noodles on top. Spread a thin layer of the ricotta on the noodles, top with a layer of marina sauce and then add a layer of the meat mixture on top. Sprinkle ⅓ of the mozzarella cheese on top of the meat mixture. Repeat the layers 2 more times, ending with the cheese layer sprinkled on top.

Lightly spray the bottom side of the foil and cover casserole tightly with foil.

Bake for 25 minutes then remove foil and bake for another 10 minutes.

Fudgy Biscoff Swirl Brownies

Recipe from Table for Two

Yield: 24 brownies

Prep time: 15 minutes
Cook time: 40 minutes


Ingredients

1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 cups dark or milk, or semi-sweet chocolate chips
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1/2 to 1 cup creamy Biscoff spread


Instructions

Preheat oven to 325 degrees and line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving at least a 1-inch overhang on the sides. Spray with cooking spray.

Place brown sugar and granulated sugar into the bowl of the mixer and set aside.

Melt chocolate and butter over low heat or you can do this in the microwave at 30-second increments.
Remove from heat and pour into the bowl of your mixer with the sugars and begin mixing on low.

Add eggs, vanilla, and salt.

Add flour, ½ cup at a time, and mix until fully incorporated.

Pour batter into prepared pan.

In a microwave-safe bowl, add Biscoff and microwave for 15 to 30 seconds.

Pour over the pan in 3 strips lengthwise. Run a butter knife through the batter the opposite direction (width-wise) to create swirls.

Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.