Pork Chops with Sunflower Seed Gremolata

● Four 12-ounce bone-in pork rib chops, cut 1 1/2 inches thick
● Kosher salt
● Pepper
● 1 tablespoon canola oil
● 1/2 cup finely chopped parsley
● 1/4 cup roasted salted sunflower seeds
● 1 garlic clove, finely grated

Directions
● Heat a large cast-iron skillet. Season the pork chops all over with salt and pepper.
Add the oil to the skillet and swirl to coat. Add the pork chops and cook over
moderately high heat, turning occasionally, until browned and an instant-read
thermometer inserted in the thickest part registers 135°, 12 to 14 minutes. Transfer
to a plate and let rest for 5 minutes.
● Meanwhile, in a medium bowl, mix the parsley with the sunflower seeds, garlic and
lemon zest. Season the gremolata with salt and pepper. Serve the pork chops with
lemon wedges and the gremolata.
Chicken Florentine Style
● 4 boneless skinless chicken breasts
● Salt and freshly ground black pepper
● All-purpose flour, for dredging
● 6 tablespoons (3/4 stick) unsalted butter
● 2 tablespoons shallots, sliced
● 1 tablespoon chopped garlic
● 1 1/2 cups dry white wine (use ½ vinegar and ½ water for similar flavor results)
● 1 cup whipping cream
● 1 tablespoon chopped fresh Italian parsley
● 2 (10-ounce) packages frozen cut-leaf spinach, thawed, Drained

Directions:

Sprinkle the chicken with salt and pepper. Dredge the chicken in
the flour to coat lightly. Shake off any excess flour. Melt 2
tablespoons of butter in a heavy large skillet over medium heat. Add
the chicken and cook until brown, about 5 minutes per side. Transfer
the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic
and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom
of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the
liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half,
stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper.
Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the
sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat.
Add the spinach and saute until heated through. Season the spinach, to taste, with salt and
pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce
over and serve.
Beef Salpicao
● 1 ½ lbs. beef tenderloin cubed
● 1 head garlic
● 1 teaspoon salt
● 3 tablespoons butter
● ¼ cup olive oil
● ½ teaspoon ground black pepper
● 5 tablespoons Worcestershire Sauce
● 2 tablespoons oyster sauce

Instructions

1. Pound garlic using a mortar and pestle tool.

2. 1 head garlic
3. Combine garlic and olive oil in a pan. Turn on your stove and set the heat to between
low and medium. Cook garlic while stirring until it turns golden brown.
4. ¼ cup olive oil
5. Remove the fried garlic and oil from the pan and place these in separate bowls. Set
aside.
6. 1 head garlic,¼ cup olive oil
7. Combine beef, salt, ground black pepper, olive oil, and Worcestershire sauce. Mix well.
Let it stay for 10 minutes.
8. 1 ½ lbs. beef tenderloin,1 teaspoon salt,½ teaspoon ground black pepper,5
tablespoons Worcestershire Sauce,¼ cup olive oil
9. Heat a clean pan. Once the pan gets really hot,
sear the marinated beef until the sides turn
brown.
10. 1 ½ lbs. beef tenderloin
11. Add oyster sauce and a bit of butter. Note: save
the remaning butter for later. Continue cooking for
3 minutes.
12. 2 tablespoons oyster sauce
13. Add remaining butter along with the fried garlic
and parsley. Continue cooking until the liquid
evaporates completely.
14. 3 tablespoons butter
Beef Stir Fry
● 1 lb. beef tenderloin thinly sliced
● 3 tablespoons oyster sauce
● 1 teaspoon soy sauce
● 1 ½ tablespoons cornstarch
● 1/2 teaspoon ground black pepper
● 1- piece green bell pepper sliced into thick strips
● 1- piece red bell pepper sliced into thick strips
● 1/2 cup cooking oil

Instructions
1. Combine beef, oyster sauce, soy sauce, and ground black pepper. Mix well. Let it stand for 5
minutes.
2. Add cornstarch into the bowl. Mix until all ingredients are well distributed. Set aside.
3. Heat oil in a pan. Fry bell peppers for 1 minute. Stir once in a while. Remove bell peppers from
the pan. Set aside.
4. Using the remaining oil, stir fry marinated beef until it starts to brown.
5. Add fried bell peppers and toss until all ingredients are distributed.
6. Transfer beef stir fry to a serving plate.
7. Serve with rice. Share and Enjoy!
Honey Garlic Shrimp
● ⅓ cup honey
● ¼ cup tamari soy sauce (or coconut aminos)
● 4 garlic cloves minced
● 1 teaspoon freshly grated ginger
● ¼ teaspoon crushed red pepper flakes
● 1 tablespoon olive oil
● 1 pound raw shrimp peeled and deveined
● 1 tablespoon finely chopped cilantro or parsley
● 1 green onion thinly sliced
●
Instructions

1. In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.
2. Place the shrimp into a separate bowl and pour 1/3 of the sauce on top. Toss to coat
the shrimp, then marinate for 15-20 minutes.
3. Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover
marinade) and cook for 1 to 2 minutes on each side, until pink and just barely cooked
through.
4. Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the
shrimp as it slightly reduces and warms through, for about a minute.
5. Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before
serving.
Classic Shrimp Scampi
● 2 tablespoons butter
● 2 tablespoons extra-virgin olive oil
● 4 garlic cloves, minced
● ½cup dry white wine or broth
● ¾teaspoon kosher salt, or to taste
● ⅛teaspoon crushed red pepper flakes, or to taste
● Freshly ground black pepper
● 1¾pounds large or extra-large shrimp, shelled
● ⅓cup chopped parsley
● Freshly squeezed juice of half a lemon
● Cooked pasta or crusty bread

Step 1
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add
wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine
reduce by half, about 2 minutes.

Step 2
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the
parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Orange Soy Salmon

● 2 cups uncooked instant rice

● 4 salmon fillets (5 ounces each)
● 1/4 teaspoon salt
● 1/4 teaspoon pepper
● 6 tablespoons orange juice
● 6 tablespoons soy sauce
● 1 teaspoon sesame oil
● Optional: Julienned green onions, sesame seeds and orange slices

Directions

​ 1. Cook rice according to package directions. Meanwhile, sprinkle salmon with salt and
pepper. In a large skillet coated with cooking spray, cook salmon over medium-high heat
until fish just begins to flake easily with a fork, 3-4 minutes on each side.

​ 2. Remove salmon and keep warm. Add orange juice and soy sauce to the skillet; cook
over high heat until thickened slightly, 1-2 minutes. Stir in sesame oil; spoon over salmon.
Serve with rice. If desired, top with julienned green onions and sesame seeds and serve
with orange slices.