Korean Beef

Luke 19:10 For the Son of Man came to seek and to save the lost."
                                                                                                                          

2 tablespoons olive oil

2 boneless beef ribeye, thin sliced

1 head garlic, head crushed

1 large onion, sliced

2 tablespoons ginger

1/2 cup soy sauce

1 tablespoon sugar

1 tablespoon red wine

1 teaspoon sesame oil

1 tablespoon chili sauce

3 1/2 cups hot water

2 tablespoons sesame seeds, toasted

1 leek, chopped or cut longwise in strips

Heat large pan. Sauté onion and garlic in oil.

Dump in the beef and stir fry till beef changes color.

In a large bowl, mix soy, sugar, wine, sesame oil, chili sauce and hot water.

Mix till well blended.

Pour on beef.

Let simmer on low for 15 minutes.

Add in toasted sesame seeds and chopped leeks last 10 minutes of cooking.

Serve over rice.

Beef Ragu

                                                                                                                                                                                                                                                                 

2 Thess. 2:13 But we ought always to give thanks to God for you, brothers beloved by the Lord, because God chose you as the firstfruits to be saved, through sanctification by the Spirit and belief in the truth.

1 1/2 ounces pancetta

¼ c extra-virgin olive oil

2 pounds boneless beef short ribs

Salt and pepper

2 large Spanish onions, thinly sliced

3 medium carrots, coarsely chopped

2 ribs celery, coarsely chopped

1/2 jar of sundried tomatoes, chopped

½ c spicy v-8

1/2 t salt

1 1/4 cups dry white wine

Chop the pancetta. In a large, heavy-bottomed pot, heat the olive oil and add pancetta. Cook over medium heat to soften but not color. Add the beef and brown well on all sides so that a deep brown crust is formed. Remove the beef and set aside.

To the same pan, add the onions, carrots, and celery and cook 1 to 2 minutes, to soften but not brown. Add the tomatoes, 1/2 teaspoon salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hours or until the meat is fork-tender. Remove the meat from the pan and allow to rest 15 minutes before serving.

Tomato Tomatillo Salsa

                                                                                                                   

2Cor.5:7 for we walk by faith, not by sight.

6 tomatillos, husks removed

3 plum tomatoes

1 shallot, peeled

1 clove garlic, peeled

1 jalapeno, sliced

½ of a lime, juiced

1t red wine vinegar

fresh cilantro

Sea salt and pepper, to taste

Quarter the tomatillos, tomatoes and shallow and add to food processor. Add the garlic, lime juice, cilantro, sea salt and pepper. Pulse to desired consistency. Transfer the salsa to an airtight container and chill until ready to serve.

Homemade Sausage

                                                                                                                                        

2 Cor.5:21 For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

2 lbs. ground chicken or turkey

1 small, finely minced

1 clove garlic, minced

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon sage

1 1/2 teaspoon salt

3/4 teaspoon freshly ground pepper

In a large bowl combine all the above ingredients. Form the mixture into small patties, about 2 inches in diameter each. Heat a non-stick pan over medium high heat. Cook a few patties at a time in the pan until golden brown, about 3 to 4 minutes per side. Remove from the pan and serve hot.

Trout Almondine

                                                                                                                                      

2Cor.5:10 For we must all appear before the judgment seat of Christ, so that each one may receive what is due for what he has done in the body, whether good or evil.

6 tablespoons flour

4 trout fillets

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon butter

6 tablespoons sliced almonds

1 tablespoon fresh lemon juice

Directions:

Sprinkle trout with salt and pepper.

Dust the fish filet's in the flour.

Heat the olive oil and butter on medium high heat.

Add fish filet's and cook until light brown on both sides.

Remove from pan and cover to keep warm.

Return pan to heat and add 1 T butter.

Add the almonds and sauté, add the fresh lemon juice.

Heat it through, then spoon over the fish filet's.