Philly Cheesesteak

1/2 lb per person of Sirloin Tip Roast ($5.49/lb @ Whole Foods in SF)
American Cheese (can substitute Provolone or Cheez Whiz)
Sub rolls (we used small circular buns)

Salt
Peppa
Worchestershire Sauce
Olive Oil

Onion

-Slice the Sirloin Tip Roast paper thin (1/8th inch thin)...if you can't do that, cut it into pieces that will be chewable in a sandwich.
-the rest is simple!

Mango Smoothie and Berry Smoothies

Juice Blend Mango Smoothie Recipe

Ingredients:
1 large mango diced and chilled
1 banana
1/2 cup of yogurt
1 cup of orange juice
6 ice cubes

Tangy Mango Smoothie Recipe

Ingredients:
1 large mango diced and chilled
5 slices canned pineapples chilled
1 banana
1 cup of Welch's Orange Pineapple juice
4 ice cubes

Triple Berry Smoothie Recipe

This berry smoothie is great for several reasons. It contains high level of antioxidants, vitamins C&E, and other nutrients. Great healthy snack.

Berry Smoothie Tips

Berries provide natural sweetness, instead of adding sweeteners, add more fruit instead for a healthier smoothie.

1/2 cup strawberries
1/2 cup blueberries
1/2 cup raspberries
1 banana
1/2 cup yogurt
1 cup milk
1/2 cup ice cubes

Best Thing I Ever Ate: Pizza

Yukon Gold Potato Pizza at Five Hands (NYC): Thin slices of potato (using a mandolin), cheese, and white truffle oil. Dough is thin.

Breakfast Pizza at (Little Dom's (LA)). Super thin 900* for 1:10 minutes. Crust is crack: tomoto sauce, a little mozzarella. Two eggs cracked on top. and Speck (smoked Proscitto). Paper thin pasta - through a pasta roller.

Pizzeria Bianco (Phoenix, AZ) "Rosa Pizza". Parmesan cheese, rosemary, red onion. AZ Pistachios. Crust is chewy with it. Blistered crust.

Chocolate Pizza: Aaron Sanchez - Max Brenner in NYC. Type of chocolate you use. Milk chocolate made in Belgium. Chocolate sauce replace tomato. Marshmallow replaces cheese. Pizza dough (not flatbread). Then hazelnuts. Banana slices.

Cinnamon-Pancetta Carbonara

Ingredients
4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Directions
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

(Last time, carbonara was a bit cooked long on the pan).

http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe/index.html

Miso-Ginger Marinated Salmon

Ingredients
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Directions
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Delishiousness! Don't overdo the salt on the fillet!

Short Notice, Grilled Chicken, Mash and Baby Carrots

Dinner with Q and Bryna and Alice:
Q was visiting for the week, and I had talked to Bryna this morning about getting flights to Baltimore for Thanksgiving. I asked if Bryna and Q wanted to do a dinner tonite, and we decided to have it at our place and not eat out - just cook in. So on short notice, we cooked up this menu: Grilled Herbs de Provence Chicken, Dijon Mashed Potatoes, and Grilled Honey Thyme Carrots.


Grilled Chicken With Balsamic and Herbs
Recipe #293789 | 45 min | 30 min prep | add private note


By: Alison J.
Mar 24, 2008

From License to Grill, with Rob Rainsford. This is a quick and easy dish, and goes really well with Grilled Honey Tarragon Carrots and Grilled Potatoes and Herbs for a well-rounded menu. Prep time includes 20 minutes to marinate.

SERVES 4 (change servings and units)

Ingredients

* 4 boneless skinless chicken breasts (substituted 4 Half chicken with ribs), doubled the remaining recipe)
* 2 teaspoons herbs de provence
* 2 teaspoons Dijon mustard
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/4 cup extra virgin olive oil
* 1 tablespoon balsamic vinegar
* 1 pinch salt
* 1 pinch pepper

Directions

1.
1
In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper.
2.
2
Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time).
3.
3
Preheat barbecue to medium.
4.
4
Remove chicken from marinade and pat lightly with paper towel to remove excess moisture.
5.
5
Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through.
6.
6
Remove chicken from heat and cover with foil for 5 minutes before serving.



http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7634
EASE OF PREPARATION: Easy
Ingredients:
Grilled Honey Tarragon (thyme substitute) Carrots

* 7 Small fresh carrots with stems on peeled
* 1 tablespoon sesame oil (15ml)
* 1 tablespoon honey (15ml)
* 2 tarragon sprigs torn
* 2 teaspoons chopped ginger (10ml)
* 2 tablespoons vegetable oil
* salt and pepper to taste


Directions:
Grilled Honey Tarragon Carrots

1. Cut the tops of the carrots off leaving only an half an inch at the root. Clean the carrots and cut them in half lengthwise. Place into a sealable plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.

2. Preheat barbecue to medium heat.

3. Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.

4. Remove from heat.

Spicy Cauliflour - From Pizzeria Delfina

This recipe is from the Pizzeria Delfina restaurant in San Francisco. This cauliflower is a combination of chewy, crunchy, soft, spicy, mild, and briny all at once. The end result is excellent!

More of Linda's delicious Cauliflower Recipes.
Spicy Cauliflower

1 large head cauliflower (about 3 pounds)
Extra-virgin olive oil or mixture of canola and extra-virgin olive oil
Coarse salt to taste
1/4 cup chopped Italian parsley
1/4 cup drained capers, dried
2 large cloves garlic, thinly sliced lengthwise
1 teaspoon chile flakes
Thinly sliced pickled Calabrese peppers (optional)*

* Peppadew Sweet Piquanté Peppers may be substituted.
Cut the cauliflower in large even-size florets by cutting around the core, down around the stem. Dry well with a clean dish towel if wet or damp. NOTE: As cauliflower breaks down as it cooks, keep it in large segments of about two clusters each. If the cauliflower doesn't fit in the pan without crowding, fry one batch first, drain, then fry the second batch and follow with the parsley, capers, and garlic.

Place a metal strainer over a bowl; set aside.

In a wide shallow pan with a heavy bottom, pour 1/2-inch olive oil. Heat the olive oil on high heat until very hot but not smoking.

Place the cauliflower in the pan and cook on high heat until it begins to brown, about 1 minute, then reduce to medium/medium-high and continue cooking until it is deeply brown all over, flipping over to fry all sides, 8 to 10 minutes total. Season well with salt. NOTE: The oil should stay bubbly hot. By the time the cauliflower is deeply browned, it should be pretty much cooked through.

When the cauliflower is 1 to 2 minutes from being done, add the parsley, capers, and garlic. Cook until the garlic has browned, then add the chile flakes.

Remove from heat and immediately drain into the strainer. Allow to drain well before seasoning with salt to taste and tossing with the peppers, if using.

Makes 4 to 6 servings.