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Steak with Fried Egg - (Makes 2 servings)



2 (6 oz.) steaks, 1/2 inch thick

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 tablespoons olive oil

3 tablespoons butter

2 large eggs



1.  If needed, dry the steaks well with paper towels.  Sprinkle both sides of the steak with garlic, salt, and pepper then let rest for 15 minutes.


2.  Heat the oil in a large heavy skillet over high heat until skillet is very hot.  Add the steaks and cook for 5 minutes without turning them.  When you start t see the juices coming to the surface, turn the steaks.


3.  Cook the steaks for 3 to 5 minutes on the other side, or until well browned.  Touch the center of the steak to test for doneness.  When cooked to desired doneness, remove steaks from skillet, place them on a plate, and cover with foil.


4.  Add the butter to the skillet and reduce heat to medium.  Pour the eggs into the skillet, spacing them well, cook until the whites are firm.


5.  Top each steak with a fried egg and serve immediately.



Breaded Fried Steak - (Makes 4 servings)



4 (5 oz.) thin-cut top round sirloin steaks

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 large eggs

1 to 2 tablespoons water

1 cup all-purpose flour

1 cup very fine bread crumbs

1/2 teaspoon salt

1 teaspoon dried oregano

 2 tablespoons finely grated Parmesan cheese

1/3 cup vegetable oil



1.  Pound the steaks to about 1/4 inch thickness.  Season with garlic, salt, and pepper then let rest for 15 minutes.


2.  Place the eggs in a shallow bowl and whisk them together with 1 to 2 tablespoons of water.  Place the flour on a plate.  Mix the bread crumbs with the salt, oregano, and Parmesan, and place on a separate plate.


3.  Dip each steak in the flour, coating both sides, then the egg (letting the excess drip off(, and then in the read crumb mixture to coat.


4.  Heat the vegetable oil in a large skillet over medium-heat.  Once the oil is hot, cook the steaks, turning once, until they are dark golden brown, about 3 to 4 minutes.


5.  Remove steaks to a plate lined with paper towels.  Serve warm.



Ham & Cheese Blender Casserole - (Makes 8 servings)



1/2 cup vegetable oil

1/2 cup melted butter

2 cups milk

1 cup low-fat plain yogurt

2 large eggs

1 1/2 teaspoon salt, divided

1 teaspoon ground black pepper, divided

4 tablespoons grated Parmesan cheese, divided

1 teaspoon dried oregano

1 tablespoon baking powder

1 cup cornstarch

2 cups all-purpose flour

10 oz. sliced smoked ham

2 tomatoes, peeled, seeded, and diced

4 oz. grated Mozzarella cheese

5 oz. grated Monterey Jack cheese



1.  Preheat oven to 350 degrees F.  Butter a 10-inch round cake pan or a 9-inch square casserole dish.


2.  Place oil, butter, milk, yogurt, eggs, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons Parmesan cheese, oregano, baking powder, cornstarch, and flour in a blender.  Pulse until smooth and well blended.


3.  Pour half the batter into the cake pan.  Place the ham slices on top.  Scatter the tomato over the ham, and sprinkle the remaining salt and pepper over the tomato.  Cover the tomato with mozzarella and Monterey Jack.  Pour the remaining batter over the cheese.  Sprinkle remaining Parmesan over the top of the casserole.


4.  Bake the casserole for 35 to 40 minutes, until puffed and golden brown.  Let cool for 5 to 10 minutes before slicing into wedges to serve.



Seafood Stew from Espirito Santo - (Makes 6 servings)



1 1/2 lbs. fish fillets (sea bass or other firm white fish)

Juice of 2 limes

1 teaspoon salt

1 teaspoon ground black pepper

6 tablespoons olive oil, divided

3 cloves garlic, minced

2 teaspoons annatto powder, divided

1 to 2 teaspoons red chili pepper, minced

4 tomatoes, seeded & chopped

2 onions, chopped

1 large bunch cilantro, stemmed & chopped

1 bunch scallions, chopped

2 cups seafood stock



1.  Cut fish into 2 to 3 pieces and place them in a zip-top bag with the lime juice, 1 teaspoon salt, and black pepper.  Refrigerate for 1 hour.


2.  Add 3 tablespoons olive oil to a deep skillet.  Ad the garlic, 1 teaspoon annatto, and chili pepper, then cook over medium heat until garlic is soft, about 5 minutes.  Add the fish fillets and cook for 1 to 2 minutes on each side, then remove to a plate and set aside.


3.  Add the tomatoes and onions to the pan and cook until onions are soft, about 5 to 8 minutes.  Add the cilantro and scallions and cook, stirring, for 2 minutes.


4.  Gently place the fish pieces in the pan, on top of the vegetables, spooning some of the vegetables mixture over the fish.  Add the seafood stock.  Sprinkle remaining annatto and olive oil over the vegetables and fish.  Cover the pan, and simmer for 15 to 20 minutes, or until fish is cooked.


5.  Serve warm with white rice.



Seafood Frittata - (Makes 12 servings)



1/2 lb. jumbo lump crab meat

1/2 lb. salt cod, desalted & flaked (optional)

1/2 lb. shrimp, peeled & deveined

Juice of 2 limes

6 tablespoons olive oil, divided

3 cloves garlic, minced

1 teaspoon annatto powder

1 large onion, finely chopped, plus 8 small round onion slices

2 medium tomatoes, seeded & chopped

1 (14 oz.) jars harts of palm, drained & finely chopped

1 teaspoon salt

1 teaspoon ground black pepper

1/4 cup scallions, chopped

1/4 cup cilantro, chopped

1/2 cup chopped green olives, plus 6 whole olives

8 large eggs

2 large hard-cooked eggs, sliced



1.  Season the crab, salt cod, and shrimp with the lime juice.


2.  Place 3 tablespoons olive oil in a large skillet. Add the garlic and annatto then cook over medium heat for 1 minute.  Add the crab meat and salt cod and cook for 2 minutes.  Add the shrimp and cook until the shrimp turns pink.  Remove seafood from skillet and set aside.


3.  Place the remaining olive oil in the same skillet and add the chopped onions.  Cook until very soft, about 5 to 7 minutes.  Add the tomatoes and cook until soft, about 5 more minutes.  Add the hearts of palm, salt, and pepper then cook until all of the liquid has evaporated.  Add the scallions, cilantro, and chopped olives.


4.  Beat 2 of the eggs slightly and stir in the vegetables, along with the reserved seafood.


5.  Preheat oven to 350 degrees F.  Place everything in a deep baking dish.  Press down with a spatula to make all the ingredients level.  Bake for 15 minutes.


6.  Beat the remaining eggs until very light and slightly stiff, like a meringue.  Spread over the top of the casserole.  Arrange the onion slices, egg slices, and whole olives decoratively on top of the eggs.


7.  Return to oven and bake until beaten eggs are lightly browned and puffed, about 15 to 20 minutes.



Salmon Burgers - (Makes 4 servings)



Juice of 1 lime

1/4 cup cilantro

1/4 cup scallions, chopped

2 cloves garlic

1/4 cup mayonnaise

1 tablespoon teriyaki sauce

1 teaspoon salt

1 teaspoon ground black pepper

1 lb. salmon, cut into large chunks

1 large egg

1/2 cup very fine bread crumbs

2 tablespoons olive oil

4 hamburger buns



1.  Place the lime juice, cilantro, scallions, and garlic in the bowl of a food processor and process in short pulses until everything is finely minced.  Remove 2 tablespoons of the mixture and mix with the mayonnaise.  Set aside.


2.  Add the teriyaki sauce, salt, pepper, and salmon to the food processor and pulse 2 or 3 times briefly, until salmon is shredded.  Transfer mixture to a medium bowl.


3.  Stir in the egg and the bread crumbs into the salmon mixture.  Shape into 4 round patties.  Heat the olive oil in a skillet over medium heat, and cook the salmon patties for 4 to 5 minutes on each side, or until cooked through.


4.  Spread the buns with the prepared mayonnaise, place the salmon burgers on the buns, garnish with lettuce and tomato or other garnishes, if desired, and serve.

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