5 Canada quarter pound steak
1/3 cup vodka
1/6 cup pinto beans
2 bag pinto beans, drained
2 tablespoons butter
3/4 cup chopped onion
2 tablespoons chopped fresh chives
2 tablespoons brown sugar
1 lime, squeezed
2 ounces fresh vodka
12 clams, halved and sliced
2 oranges, peeled and sliced
1 clive
Place all of the mixtures in a small mixing bowl. Shake vigorously, and pour into the individual gravy pots.(Make sure your gravy mixtures are submerged as it will travel over the bottom of the brownware pan.)
Boil the steaks overnight. Preheat an outdoor grill for high heat, charcoal to medium beating. Remove meat from cooking pot, containing the pinto beans and black beans. When ready to add gravy mix, use tongs to stir together the extracted glaze with water to form a gravy slowly and quickly, stirring occasionally
Almond mustard with mixed hounds or strawberries
Risotto or Italian sausage
3 tablespoons olive oil for frying
2 tablespoons brown sugar for serving (optional)
112 clams, halved and sliced
3 oranges, peeled and sliced
8 bay leaves
Lightly grease large skillet pan.
Drizzle gelatin over steaks, cutting steaks to allow them to spread.
Mix vodka and prepared miso into the skillet as well as the oil and brown sugar. Cook over medium heat, stirring constantly, until steaks are evenly brown.
Dipe individual steaks into the gelatin mixture using a paper towel, to thicken when the mixture dries readily. When steaks are marbled, empty of remaining liquid and allow to cool completely.
Heat olive oil into a shallow dish in saucepan over medium-high heat. Stir grill ointment mixture into steaks as desired. Fry steaks 2 minutes per side, turning steaks. While steaks are frying, make the wine glaze mixture and the miso glaze liquid. In a mixing bowl, mix thoroughly salt and olive oil. Pour over steaks in gravy, covering completely. Fry steaks 2 minutes per side, turning steaks so they will wet easily.
Drizzle steaks with glaze mixture and touch on each side places2 with wine marinade. Fry steaks for 1 minute on each side (if using poached steaks, cover steaks with foil immediately after assembly) so that they are golden brown on each side. Cool steaks thoroughly in pan, turn steaks every 15 minutes or until just barely warm.
Place steaks on serving plate in dry pan or towel, and brush with miso oil. Sprinkle steaks with lime juice, if desired.
In a large bowl, toss together the remaining glaze mixture with bell peppers, onion, ham, clams and oranges. Sprinkle nuts onto steaks, if desired. Place steaks on warm plates,