Grilled Flank Steak with Summertime Fruit Salsa

Grilled Flank Steak with Summertime Fruit Salsa
Fruit Salsa
  1. 1 cup Nectarines or Peaches, diced
  2. 1 Red Pepper, diced
  3. 1/2 cup Pineapple, diced
  4. 4 tablespoons Chopped Cilantro
  5. 1 Lime Juiced
  6. 1/4 cup Red Onion, diced
  7. 1 teaspoon jalapeno chile, minced
  8. 1/4 teaspoon Salt
  9. Stir all together and refrigerate while grilling steak
Flank Steak
  1. 1-2 pounds Flank Steak
  2. 1/4 cup Olive Oil
  3. 2 cloves garlic, minced
  4. 1/3 cup Soy Sauce
  5. 1/4 cup Honey
  6. 2 tablespoons Dried Thyme
  7. 1 tablespoon Dried Oregano
  8. 1/2 teaspoon Pepper
  1. Score the steak to help the marinade penetrate and place in a zip lock bag overnight.
  2. Prepare a hot grill or grill pan. Remove steak from marinade and grill approximately 8 minutes per side. Cook to 140 degrees for medium rare. Remove steak from heat and rest covered with foil for 10 minutes. Slice across the grain of the meat in thin diagonal slices. Serve topped with fruit salsa.
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Honey Chicken Rice Bowls with Steamed Broccoli

Honey Chicken Rice Bowls with Steamed Broccoli
Serves 4
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 tablespoon fresh ginger or 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 2 cups cooked brown rice
  8. 1 head broccoli, cut into florets and steamed
  9. 1/4 cup shredded carrots
  10. 1 scallion, sliced thin
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 15 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees.
  3. Divide rice into each of four serving bowls. Top with equal portions of broccoli and sliced chicken. Spoon generous amounts of sauce on top of bowl contents. Garnish with shredded carrots and scallions.
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Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
  1. From Modern Potluck by Kristin Donnelly
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Thai Chicken Flatbread

Thai Chicken Flatbread
  1. 2 tablespoons Olive oil
  2. 1/2 pound Chicken Breast - boneless skinless cut into chunks
  3. 4 Green Onions - chopped
  4. 1 Carrot - shredded
  5. 1/2 cup Mushroom slices
  6. Jade Mekong Ginger Sauce
  7. Naan flat bread or your favorite prepared pizza crust
  8. 2 cups Mozzarella cheese
  9. 2 tablespoons chopped Peanuts
  10. 4 tablespoons chopped Cilantro
  1. Preheat oven to 400.
  2. Heat oil in skillet and cook chicken cubes until cooked through - about 6 minutes. Season with 2 T Mekong ginger sauce, salt, pepper, add green onions, mushrooms and cook another few minutes.
  3. Spread a thin layer of Mekong sauce over the Naan bread. Top with chicken mixture, a generous amount of cheese, shredded carrots and a few more green onions. Cook flatbreads for about 8 minutes or until cheese is bubbly. Serve with cilantro and chopped peanut garnish.
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Serrano Ginger Lemongrass Chicken Patties

Serrano Ginger Lemongrass Chicken Patties
  1. 1 pound ground chicken
  2. 1 can water chestnuts, drained
  3. 4 green onions, white and green parts
  4. 1/2 cup Serrano Ginger Lemongrass Sauce (Marshall’s brand Haute Sauce)
  5. 1/2 cup panko bread crumbs
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon ground pepper
  8. 1 egg, beaten
  9. 1/2 cup panko bread crumbs
  10. 1 tablespoon butter
  11. 1 tablespoon olive oil
  1. Either by hand or in a food processor, finely chop the water chestnuts and green onion.
  2. In a large bowl, mix the chicken, chopped ingredients, sauce, bread crumbs, and salt and pepper together by hand.
  3. Form the mixture into patties. Dip each in the beaten egg, then in the bread crumbs, coating both sides.
  4. Heat the butter and olive oil in a skillet over medium heat. In batches, and without crowding, place the patties in the skillet. Cook about 5 minutes on the first side and 3 minutes on the second side, flipping only one time.
  1. Adapted from the marshallshautesauce website.
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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs
Serves 8
  1. 6 bone in or boneless short ribs (about 5 ¾ lbs)
  2. Salt and pepper
  3. Olive oil
  4. 1 large onion, cut into ½ inch pieces
  5. 2 celery stalks, cut into ½ inch pieces
  6. 2 carrots, peeled and cut into ½ inch pieces
  7. 2 cloves of garlic, smashed
  8. 1-1/2 cups tomato paste
  9. 2 cups of hearty red wine
  10. 2 cups of water
  11. 1 bunch fresh thyme
  12. 2 bay leaves
  1. Preheat oven to 375 degrees.
  2. Salt the short ribs generously with salt and pepper. Coat a large pot with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches.
  3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark approximately 5 to 7 minutes. Now add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn.
  4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender. Serve with the braising liquid.
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Bourbon and Soy Marinated Flank Steak with Balsamic Caramelized Onions

Bourbon and Soy Marinated Flank Steak with Balsamic Caramelized Onions
Ingredients for flank steak
  1. 1 flank steak, about 2 pounds
  2. 1/4 cup Worcestershire sauce
  3. 1/3 cup bourbon
  4. 1/4 cup soy sauce
  5. 1/4 cup dark brown sugar
  6. 4 anchovy filets
  7. 2 garlic cloves, smashed
  8. 2 tablespoons of Dijon mustard
  9. 2 tablespoons of tomato paste
  10. 1/2 cup canola oil
Ingredients for caramelized onions
  1. 1 tablespoon of butter
  2. 1 large onion, cut in half lengthwise, then cut crosswise in thin slices
  3. 1 tablespoon of brown sugar
  4. 2 tablespoons of balsamic vinegar
  5. 3-4 thyme sprigs
  6. salt and pepper, to taste
  1. To make marinade, in a blender or using an immersion blender combine all ingredients, except flank steak, until smooth and emulsified. Pour one-third of marinade in separate bowl and set aside. Pour remaining marinade in sturdy gallon size zip lock bag. Add flank steak to bag with marinade. Press air out of bag, seal bag and turn to coat steak. Let steak marinate in refrigerator for 1 to 4 hours.
  2. While steak is marinating, make onions. Heat butter in a large sauté pan over medium-low heat. Add sliced onions and thyme sprigs to the pan and toss onions to coat in butter. Season with salt and pepper and cook onions until soft, about 15-20 minutes, stirring occasionally. Onions should be al dente, with a bit of a bite. Add sugar and balsamic vinegar and cook, stirring frequently, until onions caramelize, about 10 minutes. Remove thyme sprigs and season to taste with salt and pepper.
  3. To cook steak, preheat oven to 450 degrees. Set a wire rack in a foil lined rimmed baking sheet. Remove steak from marinade and pat dry with paper towels. Heat 2 tablespoons canola oil in cast iron skillet over high heat until shimmering. Add steak to hot pan and sear on both sides. Once both sides have a deep brown sear move to wire rack in baking sheet and transfer to oven. Cook until steak registers 125 degrees for medium rare, or 135 degrees for medium. Remove steak from oven and let rest on wire rack for 5-10 minutes. Cut steak against the grain on a bias. Move to serving platter, top with caramelized onions and drizzle with a few tablespoons of reserved marinade, passing remaining marinade at the table.
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Stout Braised Pork Ragu With Root Vegetables

Stout Braised Pork Ragu With Root Vegetables
Serves 6
  1. 2 tablespoons olive oil
  2. 3 pounds pork shoulder, excess fat removed, cut into 2” chunks
  3. 2 yellow onions, medium dice
  4. 2 carrots, cut into 1” pieces
  5. 2 parsnips, cut into 1” pieces
  6. 4 cloves garlic, minced
  7. 4 large sage leaves, whole
  8. 1 sprig rosemary
  9. 1 teaspoon dried oregano leaves
  10. 2 bay leaves
  11. 1 tablespoon tomato paste
  12. 3 tablespoons all-purpose flour
  13. 2 cups stout
  14. 1 cup San Marzano tomatoes, crushed with juices.
  15. 1 cup chicken broth
  16. salt and freshly ground pepper
  1. Heat oil in a pressure cooker or Dutch oven over medium heat. Sear half the pork pieces in the oil until browned on both sides and a nice crust has begun to form on the pan’s bottom. Season with salt and pepper as you do this. Remove and set aside.
  2. Add onion, carrot, and parsnip to the pan and cook, stirring occasionally, for a minute or two. Season with salt to taste and add the garlic, oregano, and bay leaves. Immediately add the tomato paste and cook, smearing the tomato paste into the pan until its color changes from bright red to rusty orange. Add the flour and cook, stirring, until everything looks furry and a flour crust has begun to form on the pan’s bottom. Add the stout and deglaze, scraping up all the crusty bits, then add the tomatoes and broth, rosemary and sage. Cover the pot and bring to high pressure. Once pressure has been reached, reduce the heat slightly and cook 25 minutes. Quick release the pressure. You may leave the meat in large chunks or coarsely shred it.
  3. If you do not have a pressure cooker, follow the recipe, cover the pot and simmer the pork for 2 ½ - 3 hours, or until tender.
  4. Serve with creamy polenta, mashed potatoes, or a top fresh pasta.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  1. ½ lb Boneless Skinless Chicken Breast, cut into thin slices
  2. ¾ cup Little Goat Hong Kong Sauce*
  3. 8 oz Mushrooms
  4. 2 tablespoons Canola oil or other neutral flavored cooking oil
  5. 1 Carrot, cut into thin slices
  6. 1 small Sweet Onion, sliced thinly
  7. 1 small Red Pepper, julienned
  8. 8 oz Cremini Mushrooms, quartered
  9. 1 cup Low Sodium Chicken Stock
  10. 2 teaspoon Cornstarch mixed in 2 Tbsp cold water
  11. ¼ cup Scallions, sliced thinly on a bias
  12. 1 cup Unsalted Cashews, toasted
  13. *Available for purchase at Marcel's
  1. Marinate chicken in 3 tablespoons Hong Kong Sauce for 10-15 minutes. In a wok or sauté pan, heat oil until shimmering. Add carrot, onion, and mushrooms with a pinch of salt. Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.
  2. Add chicken with marinade, and allow to cook until chicken is well browned. Flip chicken, add chicken stock, and bring to a boil. Drizzle in cornstarch mixture and stir continually until thickened.
  3. Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately over rice or noodles.
  1. Little Goat Hong Kong Sauce is available for purchase at Marcel's
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
  1. ½ cup olive oil
  2. 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix
  3. 2 lbs. boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat.
  4. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  5. Serve with saffron rice.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/