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Making Food and Life A

Little Bit Better!

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INDEX 1. Cola-infused Flank Steak

2. Green Onion Mashed Potatoes

3. Spicy Baby Back Ribs

4. Salmon in Vegetable and Potato Barigoule

5. Broccoli Soup

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Prep: 10 minutes

Cooking time: 4-6 minutes

1 flank steak, trimmed

6 cloves garlic, minced

1 cup orange juice

½ cup soy sauce

½ cup Lea & Perrins

1 cup favorite cola (Pepsi, Coca-Cola works best), shaken and

settled

Kosher salt and pepper to taste

Take flank steak and remove any silver skin, as this will shrink

the meat during cooking. Mix garlic and all liquid ingredients in a

bowl, and set aside. Place steak in a freezer bag, and pour

marinade over steak. Close bag, taking care to push out air as

you seal it, and place on a place or tray, and put into

refrigerator for up to 24hrs. When ready to cook, remove steak

from marinade and pat dry with paper towel. Season with salt

and pepper, and grill or sear in hot pan on high heat with olive

oil for 2-3 per side for medium-rare. Remove from heat, and

rest for 5 minutes before slicing.

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Prep: 20 minutes

Cooking time: 15 minutes

2lbs Russet potatoes, peeled and quartered

2 bunches scallions, white and green separated

1lb unsalted butter

1 cup hot milk

Kosher salt and Pepper

In a boiling pot of salted water, place potatoes in and lightly stir.

As potatoes cook, take scallions and cut where the green and

white parts meet. Thinly chop the greens on a bias, and reserve.

Take the whites, cut the roots off and slice into nice thin circles.

Reserve. Once the potatoes are soft, and slice in and out easily

by stabbing with a knife, drain. In same pot on medium-low heat,

take half of the butter and melt. Once melted, add half of the

hot milk. Place potatoes in pot and begin to mash, making sure

no lumps exist. Add the white part of the scallion, the remaining

butter, milk, and salt and pepper. Stir. Top with greens and serve.

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Prep: 30 minutes

Marinating time: 4-24hrs

Cooking Time: 2-3 hrs

2 racks of baby-back ribs, silver skin removed*

¾ cup light brown sugar

¼ cup ground coriander

¼ cup ground cumin

2 tbsp. smoked or Spanish paprika

2 tbsp. garlic powder

2 tbsp. ancho chile powder (substitute crush red pepper or chili

powder)

¼ cup kosher salt

Cherrrywood chips and Applewood chips, 2 cups each, 1 cup of each

soaked for 2 hrs *To remove silver skin, flip ribs over, take a small, sharp knife, and run it

down the edge of the ribs. Take a pair of pliers, or your hands, and

proceed to pull off the skin until it’s all removed. (This keeps the meat

from shrinking during cooking) Place ribs on a tray or large sheet of foil

or plastic wrap, and pat dry, removing excess moisture from all sides.

Wash and dry hands.

In a bowl, place sugar and begin to break up any large chunks. Add

coriander; mix. Add cumin; mix. Add paprika; mix. Add garlic powder; mix.

Add ancho chile, or substitute; mix. Add salt; mix. (The reason for mixing

each spice separately is to ensure even flavor throughout) Take the spice

mix and begin to rub the ribs, as this starts to break down the fibers in

the ribs. Turn ribs over, and rub the back also. Place in a freezer bag, or

wrap tightly in plastic wrap, and marinate in fridge for 4hrs, up to 24hrs.

.

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2 Salmon Fillets, cleaned

2tbsp. olive oil

1 large onion, medium diced

1 large carrot, sliced in half and julienned

1 leek, cleaned and julienned

5 garlic cloves, sliced

1/2lb large fingerling potatoes, cooked and sliced in half

1qt. chicken or vegetable stock

Sea salt (or Kosher salt) and fresh cracked black pepper

1 tbsp. Herbs de Provence

Clean salmon and pat dry. Turn over and lightly score salmon

skin (to prevent fish curling up during cooking). Season both

sides with salt and pepper. In a medium skillet, add oil and heat

until hot, not smoking. Place salmon fillets, skin side down, in oil

slowly, and sear for 2-3 minutes. Turn over and sear flesh for

another 2-3 minutes until done. Remove fillets from pan. In

same pan, add onion, carrot, leeks, and garlic to pan. Saute until

vegetables are slightly soft. Add potatoes and saute for 1 minute.

Add stock, salt, pepper, and herbs de Provence, and simmer for

5 minutes. Turn heat off and plate by taking 4-6 potato slices

around salmon, and spoon sauce over fish.

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2 lb fresh broccoli, florets cut off

2qts water

Salt

Prep broccoli by cutting off florets, and reserving stems for

stock. In a large pot, bring water to rapid boil, and add salt. Place

florets in water and cook for 4-6 minutes, until broccoli is still a

little al dente. In a blender, add some broccoli, and fill up blender

halfway with cooking water. Be careful, as contents will be

extremely hot. Use a towel, and hold down blender top. Quickly

pulse soup to start process, then blend on medium speed until

smooth. Taste and season accordingly. Serve with crusty bread

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