Grilled Beef Salad~Thai Style

It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.




Grilled Beef Salad (Thai-Style)

Ingredients

2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

Dressing
8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar

Method

Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4

Baked Buffalo Chicken Wings

These Baked Buffalo Chicken Wings are crispy and flavorful. The wings are seasoned with salt and pepper and then tossed with a flour mixture. It consists of all-purpose flour, baking powder, and baking soda. To achieve the crispiness of the wings, do allow the chicken to dry out for about 40 minutes to an hour before baking them. Then come the final steps, toss and coat the chicken wings with the buttery and spicy hot sauce. There you have it, scrumptious Buffalo wings, a perfect game-day snack!





Baked Buffalo Chicken Wings

Ingredients

24 Chicken Wing (Cut the wings in half & removed tips)
Salt and Pepper to taste
½ Cup All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
Peanut Oil

Sauce
1/2 stick (1/4 cup) Unsalted Butter
1/3 cup Louisiana Hot Sauce, or more to taste
1 Tbsp of White Vinegar

Line a large baking pan with tin foil. Place a wire rack on top of the prepared pan.

Method

Season the chicken wings salt and pepper.

Whisk together the flour, baking powder, and baking soda. Coat the chicken wings with the flour mixture, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken wings in a single layer. Allow the chicken wings to dry out on the kitchen counter for about 40 minutes to an hour before baking.

Preheat the oven to 450˚F. Drizzle a little oil on top of the chicken wings and bake for about 18 to 20 minutes on each side.

Meanwhile, melt the butter in a saucepan, and add the vinegar and hot sauce. Stir to blend. Toss the baked chicken wings into the sauce. Place the wings on a serving plate and pour any extra sauce over the wings. Serve immediately.

Fresh Spring Rolls With Grilled Lemongrass Shrimps

These Fresh Spring Rolls With Grilled Lemongrass Shrimps are delicious served with peanut sauce.





Fresh Spring Rolls With Grilled Lemongrass Shrimps

Ingredients

1 lb (18 to 20) Medium-Size Shrimps, peeled
1 Stalk Lemongrass, bruised
2 Cloves Garlic, chopped
1 Tbsp Fish Sauce
2 tsp Sugar
1 tsp Chili Flakes
2 tsp Peanut or Vegetable Oil
12 pieces Rice Paper
Asian-style Coleslaw
1 Cup Mint Leaves,
1 Cup Asian Basil
¼ Cup Fresh Coriander Leaves
1 Head Red Leaf Lettuce
1 ½ Cup Bean Sprouts, blanched
¼ Cup Chopped Peanuts, optional
Peanut Sauce, for dipping

Method

Combine the shrimp, lemongrass, garlic, fish sauce, sugar, chili flakes and oil in a bowl. Set aside to marinate for 20 minutes.

Prepare the grill for direct heat. Grill the shrimp until just done, about 2 to 3 minutes. Remove the shrimps and let cool slightly, and cut each shrimp in half, lengthwise.

Make the Spring Rolls: Filled a shallow pan with water. Briefly dip each sheet of rice paper into the water. Remove and place on a board and dry with a damp cloth. Arrange 3 pieces of shrimp halved, cut-side up. Place some coleslaw (below the shrimps) bean sprouts, mint leaves, coriander leaves, basil leaves, peanuts, and lettuce. Roll-up the rice paper, fold the sides, and roll-up tightly, and pressing to seal.

Lemongrass Beef And Shrimp Burger

This is a delicious Asian-inspired burger, served with Asian style coleslaw and Lemongrass Aioli. The combination of beef and shrimp, together with lemongrass, galangal, and chili makes this an exciting change from the traditional beef burger. Do give this recipe a try on your next BBQ.





Lemongrass Beef And Shrimp Burger

Ingredients

500 grams Ground Beef
150 grams, Peeled Shrimps, chopped
1 Tbsp Peanut or Vegetable Oil
1 Large Yellow Onion, chopped
1 ½ tsp Minced Garlic
¾ tsp Ground Lemongrass
½ tsp Ground Galangal
1 tsp Chili Flakes
2 tsp Sugar
1 Tbsp Fish Sauce
1 Large Egg
1 tsp Sea Salt

4 Burger Buns
Lemongrass Aioli
Asian Style Coleslaw
Some Fresh Coriander
Freshly Ground Black Pepper

Method

Heat 1 Tbsp of the oil in a pan over moderate heat. Add the onion and stir until softened, about 2 minutes. Transfer to a bowl.

Combine the ground beef, shrimps, cooked onion, garlic, egg, lemongrass, galangal, chili flakes, sugar, and fish sauce. Let the mixture marinate in the fridge for about 2 hours. When ready to serve, divide the meat into 4 equal patties. Shape the patties slightly bigger than the size of the burger buns.

Prepare the grill for direct cooking. Grill the patties for about 3 minutes on each side, or until fully cooked. Meanwhile, toast the buns lightly and set side. To serve, spread some lemongrass aioli, place the burger patty on the bun, top with Asian style coleslaw, freshly ground black pepper, and coriander. Serve immediately.

Grilled Lemongrass Lamb Chops

Succulent, Grilled Lemongrass Lamb Chops served with homemade lemongrass aioli.





Grilled Lemongrass Lamb Chops

Ingredients

8 Rib Lamb Chops, trimmed off excess fat

Marinate
3 Cloves Garlic, skin-on
2 Lemongrass Stalks, cut into smaller pieces, bruised
1 Green/Serrano Chili, seeded and chopped
½ tsp Ground Coriander
½ tsp Cumin Powder
1 tsp Chili Flakes
½ tsp Sea Salt
½ of a Large Lime
2 to 3 Tbsp of Peanut Oil

Lime wedges
Lemongrass Aioli

Method

In a pestle mortar or a food processor, coarsely pound or process together the lemongrass, garlic and green chili. Add in the chili flakes, ground coriander, ground cumin, sea salt, lime juice with the skin, and the peanut oil, and mix well.

Rub the marinade into the lamb chops and refrigerate for at least 6 hours or overnight.

Remove the lamb chops from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Grill the lamb chops to your desired doneness. Remove the chops from the grill and let rest for about 2 to 3 minutes. Serve warm with lime wedges and lemongrass aioli.

Pan Grilled Prawns In Banana Leaf

This Pan Grilled Prawns in Banana Leaf is one of my favorite street-foods, which you can find at many hawker stalls in Malaysia. I like the sweet taste of the prawns with the spicy sambal, and the lovely aroma from the banana leaf. It is best eaten hot with some steamed rice. Well, if prawn is not your cup of tea, then the fish version may appeal to you, which you can find the recipe over here. 






Pan Grilled Prawns In Banana Leaf

Ingredients

1 lb Large Prawns, divided
6 Okra, sliced, divided
4 to 5 Four Angle beans, sliced, divided
1/2 Small Red Onion, sliced, divided
10 Tbsp of Sambal Paste With Lemongrass, divided
3 Tbsp of Soaked Dried Shrimps
4 Pieces of Banana Leaves, divided
Sea Salt, to taste
Peanut Oil, for greasing the banana leaf
Calamansi Limes

Method

Place two banana leaves on a hot cast iron pan and grease with peanut oil. Place about three tablespoons of sambal paste and dried shrimps in the center of the banana leaf, and spread it around. Place half portion (about 5 to 6 pieces) of prawns over the sambal paste and let it cook briefly, about a minute. Then cover the pan with a lid. Once the prawn is cook on one side, about 3 to 4 minutes. Remove the lid, turn the prawns over. Scatter the prepared vegetables all over the fish and top it with extra sambal (about 2 Tbsp)

Cover the pan again for another 4 to 5 minutes, stir the vegetables around and season with salt and Calamansi juice. Serve warm with steamed rice.

How to make Pulot Panggang

I have posted a recipe for this popular street food snack from Malaysia a while ago. Here is the video tutorial, and I have made some minor changes to the recipe too. This Pulot Panggang uses the sambal paste with lemongrass, freshly grated coconut, and do check out the recipe for more details.





Pulot Panggang

Ingredients

300 g Glutinous Rice, soaked overnight and drained
120 to 150 ml Coconut Milk
1 tsp Sea Salt

Filling
120 grams Shrimp Floss With Lemongrass Sambal (recipe)
150 grams Grated Coconut (How To grate Coconut)
3 to 4 Tbsp Sambal Paste With Lemongrass (recipe)
Sugar, to taste
Sea Salt, to taste

15 pcs (12 x 16 cm) Banana Leaves, scalded and cleaned

Method

Combine soaked glutinous rice with salt, and steam over high heat for about 20 minutes. Then mix in the coconut milk and steam for another 10 minutes or until the rice are fully cooked.

Prepare the filling: Add grated coconut in a preheated pan and fry over moderate heat for about 5 to 6 minutes. Then mix in the shrimp floss and stir until well mix. Gradually add in the sambal paste and stir until the filling mixtures are fragrant, dry but still moist and season with sugar and salt. Dish out and set aside to cool.

To assemble the rice rolls: Place 2 to 3 Tbsp of Glutinous rice onto the banana leaf. Spread the rice and press well to a rectangle.

Add the filling along the middle of the rice and roll from one side to form a cylindrical shape.

Secure both side with toothpick or using a staple.

Pan grill the rice rolls on a low heat for about 12 to 15 minutes. Serve warm.

Rice Burger

The first time I had this rice burger was at a small cafe/bakery in Tokyo, Japan during the summer holiday. I remembered that both my kids enjoyed it, so we went back for more the next day. The elderly lady at the cafe was kind enough to share the recipe, so I tried, tested, and finally got the result I wanted. This is a perfect umami rice burger! Since the NFL Super Bowl XLVIII is around the corner, why not to try make this Japanese style burger for a change from the traditional burger?






Rice Burger

Ingredients

1 lb Ground Beef
4 Tbsp Finely Chopped White Onion
1 Tbsp Ginger Juice
1 Tbsp Soy Sauce
1 Tbsp Sake
4 Tbsp Panko
¼ tsp Sea Salt
Black Pepper
½ Cup Micro Arugula or any small spicy greens

Rice
2 ¼ Cups of Japanese Medium Grain Rice cooked with 2 ½ Cups of Water
4 Scallions, finely chopped

Sauce
1 Tbsp Sugar
3 Tbsp Sake
2 Tbsp Mirin
4 Tbsp Soy Sauce

Method

In a large bowl, combine ground beef, onion, ginger juice, soy sauce, sake, panko, sea salt, and black pepper. Mix all the ingredients until well combined and marinate for about 30 minutes. Then, gather about ¼ of the meat and shape the patty into 2-½ inch round. You’ll have 9 patties for this recipe.

For the rice: Mix cooked (hot) rice with scallions, and let it cool slightly and shape into 2-½ inch round patty.

Sauce: Combine all the ingredients and mix until the sugar dissolved.

When ready to serve: Place rice patties into a lightly oil non-stick pan over medium heat until brown in color. Turn over, brush with sauce, and continue to grill until toasty and brown on all sides. Remove and set aside.

Place the meat patties into a lightly oil grill pan, over medium-high heat. Grill the meat until brown, turn over, and brush generously with the sauce. When all sides are brown, remove and assemble the burger. Place a piece of rice, meat, and top with micro Arugula and another piece of rice. Serve warm.

Makes 9 mini Rice Burgers

Cheesesteak Sandwiches

What do you get if you add beef and cheese? I say, it's a comfort food at its best! Try this Cheesesteak Sandwiches recipe, marinated with store-bought fajita seasoning. Also, don't forget to check out my cooking video and please subscribe. Thanks.






Cheesesteak Sandwiches

Ingredients

2 lbs (+-890 g) Rib-Eye Steaks, thinly sliced (about 1/8 inch thick)

3 Tbsp Fajita/Steak Seasoning

2 Red Bell Peppers, cut into strips

1 Green Red Peppers, cut into strips

1 Large White Onion, thinly sliced
250 to 300 grams Shredded Monterey Jack Cheese 

Olive Oil
Sea Salt
Black Pepper
3 Medium Size Baguette, toasted and halved

Method



Season the beef slices with 1 tablespoon of the Fajita seasoning together with 1 tablespoon of olive oil, and let it marinate for about 20 to 30 minutes. Divide the meat into 3 portions.



Heat a large cast-iron or non-stick pan over medium heat until hot. Add 2 Tbsp of olive oil, peppers, onions, and sauté until the onions are softened, about 6 to 7 minutes, and push it on one side of the pan.

Add about 1 tablespoon of oil to the pan, and a portion of the beef. Sauté the beef and season with sea salt and extra Fajita seasoning. For one serving, remove half of the vegetables and beef. Mix the rest of the vegetables and beef together, and top it with cheese and some black pepper, if desired. Cover with a lid until the cheese is melted. Place the cheesesteak on a half of a toasted baguette.

Makes 6 sandwiches

Pan Grilled Rockfish Fillet In Banana Leaf

This recipe demonstrates the versatility of the Sambal Paste With Lemongrass that I posted earlier. Once you have the sambal on hand- you can create many delicious spicy meals like this Pan Grilled Rockfish Fillet In Banana Leaf. I use rockfish fillet, but you can opt for skate wing, stingray, or any mild flavor fish. 






Pan Grilled Rockfish Fillet In Banana Leaf

Ingredients

4 pieces of Rockfish Fillets (about 500 grams), divided
6 Okra, sliced, divided
4 to 5 Four Angle beans, sliced, divided
1/2 Small Red Onion, sliced, divided
8 Tbsp of Sambal Paste With Lemongrass, divided
4 Pieces of Banana Leaves, divided
3 Tbsp of Soaked Dried Shrimps (optional)
Sea Salt, to taste
Peanut Oil, for greasing the banana leaf
Calamansi Limes

Method

Place two banana leaves on a hot cast iron pan and grease with peanut oil. Place two tablespoons of sambal paste in the center of the banana leaf, and spread it around. Place two pieces of fish fillet over the sambal paste and let it cook briefly, about a minute. Then cover the pan with a lid. Once the fish is cook on one side, about 4 to 5 minutes. Remove the lid, use a spatula to turn the fish over. Scatter the prepared vegetables all over the fish and top it with extra sambal (about 2 Tbsp)

Cover the pan again for another 4 to 5 minutes, stir the vegetables around and season with salt and Calamansi juice. Serve warm with steamed rice.

Note: Dried shrimps (optional) If using, stir in with the sambal paste.

Malaysian Chicken Satay

Today, I have a flavorful, juicy Malaysian Chicken Satay recipe for you. It just isn't satay if you don't have some peanut sauce. So I'll be sharing my new and improved "Easy Peanut Sauce" for my next post.

Recently, I started uploading step-by-step videos on YouTube, so if you liked the videos, please leave a like and subscribe if you want to see more.





Malaysian Chicken Satay

Ingredients

500 grams (2 pieces) Chicken Breast, lightly pounded and cut into strips

Spice Paste
2 Tbsp Onion Powder
3 ¼ tsp Ginger Powder
¼ tsp Fennel Seed Powder
4 tsp Lemongrass Powder
¼ tsp Cumin Powder
4 Tbsp Sugar
1 Tbsp Turmeric Powder
¾ tsp Sea Salt
4 Tbsp Warm Water
1 Tbsp Peanut Oil

Peanut Oil for basting
20 Bamboo Skewers, soaked
Charcoal Grill

Method

Combine the Spice paste ingredients and marinate the chicken for at least 6 hours or overnight.

Prepare the charcoal fire for direct heat cooking.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.

Japanese Beef Rolls ~ Negimaki

Next time you throw a party, these Japanese Beef Rolls will do the trick! It is a thinly sliced beef rolled with Enoki mushrooms, scallions, and asparagus. If you prepare ahead of time, it should take less than 10 minutes to serve this delicious appetizer.

Anyway, recently I started filming some home cooking videos to make it easier for anyone who is learning how to cook, especially my own kids. So I will try to include a step by step video whenever possible. If you liked the video or just want to see more, please give the video a thumbs up and make sure to subscribe my channel. Thanks :-)




Japanese Beef Rolls ~Negimaki

Ingredients

400 g of Thinly Sliced Rib Eye or Sirloin Steak (available at Asian grocers)
5 Stalks Asparagus, trimmed, halved
5 Stalks Scallions, trimmed and halved
120 g Enoki Mushrooms
4 Tbsp Japanese Soy Sauce
4 Tbsp Mirin
1 Tbsp Cooking Oil
2 to 3 Tbsp Sake
Shichimi-Togarashi

Method

In a small bowl, mix together the soy sauce and Mirin. Set aside.

Spread the slice beef on a cutting board and top with asparagus, scallion, and Enoki mushrooms. Roll up tightly and place seam side down.

Heat a large skillet over high heat and coat with oil. Arrange the rolls with the seam side down and sear all sides, and at the same time brush the rolls with the soy and mirin. Once the rolls are cooked, splash some sake and let the alcohol evaporated and top with some Shichimi pepper. Serve warm Wasabi mixed with soy sauce, if necessary.

Makes about 9 to 10 pcs of Japanese Beef Rolls

How To Slice Hasselback Potatoes

Today I'm posting a video on "How to slice Hasseback Potatoes," by placing a potato on a wooden spoon and then slice the potato was suggested by a majority of my readers. It's easy and quick, great when you are preparing a big batch of potatoes. So, thanks everyone for this fantastic idea!





Ingredients (fr original Post}

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Grilled King Crab Legs With Garlic Butter Sauce

Grilled King Crab Legs With Garlic Butter Sauce

Ingredients

1 Pack/454g Alaskan King Crab Legs, thawed
Peanut Oil

Garlic Butter Sauce
4 Tbsp Unsalted Butter
2-3 Cloves Garlic, chopped
1 ½ tsp Chili Flakes
4-5 Tbsp Chopped Parsley
Lemon Juice
Sea Salt
Black Pepper

Method

Prepare the grill on high heat for direct cooking.


In a small saucepan over moderate heat, melt the butter. Then add the garlic and chili flakes. Cook until the mixture is fragrant, switch the heat to high and add some lemon juice, then toss in the parsley and season with salt and pepper.

Brush the crab legs with some oil, and grill over high heat for about 3 to 4 minutes on each side. Remove the crab legs from the grill and place them into a large mixing bowl. Toss the garlic butter sauce over the crab legs, mix well with a tong, and serve immediately.


Grilled Turkey Sandwich With Basil Aioli

I made this Grilled Turkey Sandwich With Basil Aioli after sampling a similar sandwich at a nearby café recently. The combination of provolone cheese, fresh sliced tomatoes, and homemade basil aioli made this simple and yet healthy sandwich truly appealing and comforting on any day. Try it with whole wheat, or a bread of your choice.

Grilled Turkey Sandwich With Basil Aioli

Ingredients

4 Slices of Roasted Turkey Breasts
4 Slices of Tomatoes
2 Slices of Provolone Cheese
4 Slices of Whole Wheat Breads
Extra-Virgin Olive Oil
Some Basil Aioli, recipe as follow

Basil Aioli
2 Cloves of Garlic, peeled
A small handful of Fresh Basil Leaves (about 20 leaves)
1 Egg Yolk

Zest of 1 Lemon
5 Tbsp Extra-Virgin Olive Oil
Sea Salt

Freshly Ground Black Pepper

Method


Basil Aioli: Place the garlic, basil leaves, egg yolk, lemon zest, olive oil, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. When the aioli is emulsified and all the oil has been absorbed; scrape it into a bowl and adjust the seasoning to taste with salt, and pepper

To assemble the sandwich: Place a cast-iron skillet pan over medium to high heat. Lightly brush one side of slice of bread with olive oil. Top two slices of bread with cheese, and place the breads (oiled side down) on the skillet until they are toasted, and the cheese has melted. Remove the toasted bread slices, layer the turkey slices on top of the cheese, spread some basil aioli, tomatoes, season lightly with salt and pepper, and cover with the other slice of bread. Press the sandwich firmly, cut into half and serve immediately.

Serves 2

Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce

My kids just love this Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce. They enjoy this simple and tasty roast chicken with steamed rice, some cucumber slices, and a stir-fry vegetable. By the way, the adults at home love this simple meal too. Try it, enjoy! :-) 


Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce

Ingredients

2 Pieces Chicken Breast
2 Pieces Chicken Legs
½ tsp Ground Ginger
½ tsp Ground Sichuan Peppercorn
2 Tbsp Honey
3 Tbsp Soy Sauce
½ Tsp Chili Flakes
1 Tbsp Peanut Oil

Ginger And Scallion Sauce
½ Tbsp Chopped Ginger
4 Scallions, thinly sliced
1 Green Chili, seeded and finely chopped
1 Clove Garlic, peeled and finely chopped
¾ tsp Sea Salt
5 to 6 Tbsp Peanut Oil

Cucumber Slices
Steamed Rice

Method

Marinate the chicken with ground ginger, Sichuan peppercorn, honey, soy sauce, chili flakes, and peanut oil for about 2 to 3 hours.

Make the sauce: In a small saucepan and heat the peanut oil. When the oil is hot, switch off the heat and mix in the ginger, scallions, chili, garlic, and sea salt. Stir well to combine and set aside.

Preheat the oven to 400˚F.

Remove the chicken from the marinade, and place in a roasting pan. Roast the chicken in the oven for 20 minutes. Turn the chicken pieces over and roast for another 25 minutes or until the chicken is tender. Remove the chicken from the oven and let it rest for 10 minutes before serving.

Steak Sandwich with Pesto

Using the Pesto sauce which I made earlier, I prepared this quick and easy succulent Steak Sandwich with Pesto for lunch over the weekend. I topped it with a generous mixture of spicy greens and my family loved it.

Steak Sandwich with Pesto

Ingredients

2 Sirloin Steaks
3 Sprigs Fresh Rosemary
2 Cloves of Garlic
Sea Salt
Fresh Ground Black Pepper
Olive Oil

Unsalted Butter
Homemade Basil Pesto
Mixed Spicy Greens
2 Baguettes

Method

In a pestle mortar or a food processor, coarsely pound or process together the rosemary leaves, garlic, and sea salt. Add in some olive oil, black pepper, and whisk well.

Rub the marinade into the meat and refrigerate for two hours.

Remove the meat from the refrigerator 30 minutes before cooking.

Preheat the oven to 425˚F.


Heat a large griddle cast-iron over medium-high heat until hot. Sear the meat on both sides and continue to cook in the oven, about 4 minutes per side, or cooked to your desired doneness. Remove the steak from the oven, top with a little butter, and let it rest for 5 minutes, cut into thin slices and serve immediately.

Assemble the sandwich: Split the baguette in half and lightly toast in the oven. (Do this while the meat is resting) Spread some pesto on the baguette, steak slices and then the mixed greens.

Bacon Baked Potatoes

This is one of those dishes that doesn't require a recipe! Well actually, only two main ingredients are required to make this tasty Bacon Baked Potatoes. You can either slice the potatoes a bit thicker à la Hasselback style, or simply slice the potatoes and place them on a baking dish or tray. Then, place the bacon slices between the potatoes and bake! That's it! Just remember to sprinkle some sea salt and freshly ground black pepper when it's out from the oven.

Bacon Baked Potatoes

Ingredients

8 Large Fingerling Potatoes, scrubbed
8 Rashers Smoke Bacon, cut into 1/8 inch Strips
Sea Salt
Black Pepper
Fresh Rosemary (optional)

Method



Preheat the oven to 425˚F/220˚C.


Line a small baking tray with parchment paper or lightly oiled a baking dish.

Slice the potatoes (about ¼ inch) and place them on a baking dish. Place the bacon slices between the potatoes. Top with some rosemary leaves, if using. Bake the potatoes for about 40 to 45 minutes or until the bacon and potatoes turn crispy. Remove from the oven and season with sea salt and black pepper.

Avocado Pesto Sandwich

This is probably the simplest and yet, one of the most decadent Avocado Pesto Sandwich I have ever put together! The sandwich is made with toasted whole-wheat bread with fresh mozzarella and slathered with a generous portion of avocado pesto. Simplicity at its best.

Avocado Pesto Sandwich

Ingredients

1 Large Avocado, mashed
3 Tbsp Pesto
Lemon Juice
Sea Salt
Freshly Ground Black Pepper
200 g (1 Ball) Fresh Mozzarella, sliced into 8 pieces
4 Slices Whole-Wheat Bread

About ½ Tbsp of Extra-Virgin Olive Oil

Method

Preheat the oven to 425˚F. Line a baking sheet with parchment paper.

Combine the mashed avocado, Pesto, mix well and season with lemon juice, sea salt, and black pepper. Set aside.

Brush one side of each bread slice with olive oil. Place the bread slices, oiled side down, on the prepared baking sheet. Layer Mozzarella on two slices of bread and season lightly with salt and pepper. Toast in the oven for about 6 to 7 minutes, or until the cheese has melted and the bread is toasted. Remove from the oven and slathered avocado pesto on the bread and press the sandwiches together firmly.

Serves 2

Parmesan Potato Wedges

These oven baked Parmesan Potato Wedges are perfectly crisp and tasty. The potatoes are tossed together with Parmesan cheese before baking. It can be enjoyed as another side dish to any barbecue or roast dinner, or simply as a light snack. Before serving while still hot, season with sea salt, simply scrumptious!

Parmesan Potato Wedges

Ingredients

6 Medium Yukon Gold Potatoes, scrubbed and cut into quarters
2 Tbsp Olive Oil
½ tsp Garlic Powder
¾ tsp Onion Powder
½ tsp Paprika
½ tsp Sea Salt
Freshly Ground Black Pepper
¼ Cup Sargento Grated Parmesan Cheese

Method

Preheat the oven to 220˚C (425˚F).


Toss the potatoes with olive oil, garlic powder, onion powder, paprika, sea salt, black pepper, and Parmesan cheese.

Arrange the potatoes in a single layer-baking pan. Bake for about 20 minutes; turn once or twice every 5 minutes until the potatoes are crispy and golden brown in color. Remove from the oven and drain on paper towel. Season the potatoes with sea salt, if desired. Serve warm.