The Menu
Steak with Mango Salsa
Couscous with Mushrooms and Sun-Dried Tomatoes
Sugar Snap Peas
Your favorite chocolate ice cream with Chocolate Mint Cookies
The Recipes
Steak with Mango Salsa
serves 4
1 lb. top round steak, cut 3/4-inch thick
salt and pepper
Marinade:
1/4 cup fresh lime juice
2 tablespoons minced green onion
2 tablespoons water
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
Mango Salsa:
1-1/2 cups finely diced fresh mango
2 tablespoons minced green onion
1 tablespoon fresh lime juice
1 tablespoons minced fresh cilantro
1 red serrano or jalapeno pepper, seeded, finely chopped
Combine marinade ingredients. Place beef and marinade in sealable plastic bag; turn steak to coat. Refrigerate 6 hours to overnight, turning occasionally.
Just before grilling, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
Remove steak from marinade, discarding marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 19 to 24 minutes for medium rare doneness, turning occasionally.
Carve steak into thin slices. Season with salt and pepper, as desired.
Couscous with Mushrooms and Sun-Dried Tomatoes
serves 4
Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous.
1 cup dehydrated sun-dried tomatoes
1 1/2 cups water
1/2 (10 ounce) package couscous
1 teaspoon olive oil
3 cloves garlic, pressed
1 bunch green onions, chopped
1/3 cup fresh basil leaves
1/4 cup fresh cilantro, chopped
1/2 lemon, juiced
salt and pepper to taste
4 ounces portobello mushroom caps, sliced
1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
2. In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.
3. Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.
Sugar Snap Peas
serves 4
Shallots and a little thyme are sprinkled over irresistible sugar snap peas.
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste
1. Preheat oven to 450ºF (230ºC).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Serve your favorite chocolate ice cream with
Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350ºF. Grease cookie sheets.
Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
Steak with Mango Salsa
Couscous with Mushrooms and Sun-Dried Tomatoes
Sugar Snap Peas
Your favorite chocolate ice cream with Chocolate Mint Cookies
The Recipes
Steak with Mango Salsa
serves 4
1 lb. top round steak, cut 3/4-inch thick
salt and pepper
Marinade:
1/4 cup fresh lime juice
2 tablespoons minced green onion
2 tablespoons water
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
Mango Salsa:
1-1/2 cups finely diced fresh mango
2 tablespoons minced green onion
1 tablespoon fresh lime juice
1 tablespoons minced fresh cilantro
1 red serrano or jalapeno pepper, seeded, finely chopped
Combine marinade ingredients. Place beef and marinade in sealable plastic bag; turn steak to coat. Refrigerate 6 hours to overnight, turning occasionally.
Just before grilling, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
Remove steak from marinade, discarding marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 19 to 24 minutes for medium rare doneness, turning occasionally.
Carve steak into thin slices. Season with salt and pepper, as desired.
Couscous with Mushrooms and Sun-Dried Tomatoes
serves 4
Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous.
1 cup dehydrated sun-dried tomatoes
1 1/2 cups water
1/2 (10 ounce) package couscous
1 teaspoon olive oil
3 cloves garlic, pressed
1 bunch green onions, chopped
1/3 cup fresh basil leaves
1/4 cup fresh cilantro, chopped
1/2 lemon, juiced
salt and pepper to taste
4 ounces portobello mushroom caps, sliced
1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
2. In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.
3. Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.
Sugar Snap Peas
serves 4
Shallots and a little thyme are sprinkled over irresistible sugar snap peas.
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste
1. Preheat oven to 450ºF (230ºC).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Serve your favorite chocolate ice cream with
Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350ºF. Grease cookie sheets.
Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
