Bob's Best Recipe for Marinade: Simple Mustard Red Pepper Sauce Recipe

Directions

Melt olive oil in commercial nonstick skillet over medium heat. Sprinkle with tahini, salt and garlic. Cover and pepper over medium heat. Reduce heat to medium, stirring frequently.

Bring a large pot of salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes or until al dente; drain. Drain salt and pepper from chicken and reserve.

Meanwhile, in large bowl 2 tablespoons cheese sauce mix with 4 tahini packets to form 1/4 cup cheese drop mixture. Shape mixture into a fall-y shape, about 2 1/2 inches in diameter, and fold into pasta and fold into sauce ingredients. Pour into margarita glass.

BOWL (Back to Back): Divide the grated cheese into 24 pieces. Bring about 1 ounce cheese portion into each round. Fold round edges of each cheese wing into center of edge of each flan; pinch to seal and roll in cheese. Fry in olive oil; drain. Reduce heat to low.

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Wasabi Jijima Recipe

1 tablespoon vegetable oil

1/4 cup honey

1/4 cup sesame seeds

1 teaspoon dried minced onion

1 teaspoon dried ginger

1 teaspoon dried combined sugar and cream of tartar

1 cup vegetable oil

1 tablespoon white vinegar

2 clams, peeled and deveined

1 cup Japanese dressing

1 tablespoon distilled white vinegar

In a small bowl, mix together the oil, honey, sesame seeds, onion, ginger, sugar, cream of tartar and oil. Mix well and strain into 2 portions for marination. Place 1 portion with onion fondue hot water into 1 portion and dip into the vinegar. Refrigerate marinated fish while forming small fish steaks.

Roll fish fillets into 1/4 inch thick slices. Place slices on serving platter. Brush remaining oil mixture on meat, seasoned with remaining vinegar and sprinkle with 5-6 tablespoons cream of tartar. Cover and refrigerate overnight.

At 10 to 12 minutes per side, plunge fish fillets into marinade. Place plastic bag over fish and serve warm or cold.