TERIYAKI RIB EYE STEAKS RECIPE

TERIYAKI RIB EYE STEAKS RECIPE

Ingredients

* 2 tablespoons soy sauce
* 2 tablespoons water
* 1 tablespoon white sugar
* 1 1/2 teaspoons honey
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/4 teaspoons distilled white vinegar
* 1 teaspoon olive oil
* 1/4 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/8 teaspoon ground ginger
* 2 (6 ounce) lean beef rib eye steaks


Directions

1. Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.

2. Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

RIB EYE STEAKS WITH SOY SAUCE AND GINGER MARINADE

RIB EYE STEAKS WITH SOY SAUCE AND GINGER MARINADE

Ingredients

* 1/2 cup soy sauce
* 1/4 cup real maple syrup
* 6 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon mustard powder
* 1/2 teaspoon sesame oil
* 1/4 teaspoon hot pepper sauce
* 1/2 cup beer
* 4 (10 ounce) beef rib eye steaks


Directions

1. In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.

2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.

3. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

4. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

MEATLOAF RECIPE

MEATLOAF RECIPE

Ingredients

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• 2 pounds lean ground beef
• 3 slices bread, shredded
• 1/4 cup diced onion
• 1 egg, beaten
• 1 cube beef bouillon, crumbled
• 3 tablespoons lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
3. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
4. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

NEW COOKING STYLE LEARNED

This morning, I witnessed a new style of cooking pork dishes. It is called jungle cooking because with the use of bamboo. The cooking was demonstrated by a chef who learned this style of cooking in the mountains when he lived there. The style is quite unique and easy because you don't need look after the dish that you are cooking. You need to just to watch out for the minutes in cooking.

The dish that was sampled was the universal pork adobo dish that everyone loves. Chef Brian Rojas was the one that cooked this dish. I am very happy to be learning this recipe, personally.

ANGEL HAIR CHICKEN PASTA

ANGEL HAIR CHICKEN PASTA

Ingredients

* 2 tablespoons olive oil, divided
* 2 skinless, boneless chicken breast halves - cubed
* 12 ounces angel hair pasta
* 1 carrot, sliced diagonally into 1/4 inch thick slices
* 1 (10 ounce) package frozen broccoli florets, thawed
* 2 cloves garlic, minced
* 2/3 cup chicken broth
* 1 teaspoon dried basil
* 1/4 cup grated Parmesan cheese


Directions

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
3. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.