Marinated Beef Tips

The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own Marinated Beef Tips.

Ingredients:
•1-1/2 cups beer
•3 minced scallions
•1/3 cup olive oil
•3 tablespoons soy sauce
•2 tablespoons sugar
•1 tablespoon grated ginger
•2 cloves garlic, minced
•1 teaspoon salt
•1/4 teaspoon hot sauce
•2 – 2-1/2 lb flank steak

Directions:
Combine first nine ingredients to prepare marinade.

Grill over hot coals 4 to 5 minutes, basting with marinade, and turning once. Serve immediately.

Grilled Marinated Flank Steak with Hickory Wood

The Grilling Season is Here!
The following recipe is from our Westport Cooks Archives and a previous class with River View Caterers. You can use this recipe and add your own style as you make your own Grilled Marinated Flank Steak with Hickory Wood.

Ingredients:
• 1 1/2-2 LB. Flank steak, cleaned
• 1/2 cup molasses
• 1/4 cup oil, peanut
• 2 Tablespoon ground cumin
• 1/4 cup zinfandel wine
• 1 cup hickory wood chips

Directions:
• Mix all marinade ingredients and rub the flank steak with salt and pepper.
• Place marinade ingredients in marinade bag with flank steak and marinade overnight.

Grilling:
When charcoals turn white add the hickory chips and as the fire dies down grill the steak to medium rare for approximately 7-10 minutes. Slice and serve.

Stuffed Scallops

The following recipe is from our Westport Cooks Archives and a previous class (Scallops at the Table) with Karin & Elaine Tammi. You can use this recipe and add your own style as you make your own Stuffed Scallops.

Ingredients:
• 1 stick margarine or butter
• 1 small onion, diced
• 1/3 cup white wine
• 1/2 teaspoon Worcestershire sauce
• 2/3 – 1 cup breadcrumbs
• 1 lb. bay scallops, diced and cleaned
• 18-20 cleaned scallop shells (2”-3”)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

Directions:
• Melt the margarine or butter in a large frying pan over medium heat, add diced onion and sauté until transparent.

• Add the wine and Worcestershire sauce and mix well. Stir in bread crumbs and brown the mixture, adding more wine if necessary to get a stuffing like consistency.

• Combine the scallops with the stuffing. Fill the scallop shells with the mixture, and top with chopped parsley and cilantro.

• After the scallop shells are stuffed, place in 375°F oven for about 8-10 minutes, or on a preheated grill to heat until bubbly.
Serves 4-6.

Recipe Variation: Mushroom caps may be substituted for the scallop shells. In this case, remove the stems from the mushroom caps and stuff the caps with the scallop stuffing. Top the mushrooms with the herbs. Cook in frying pan with butter over medium heat, for about 10 minutes.

Yaeger Schnitzel

Ingredients:
Hunter Sauce:
2 tablespoons butter
2 tablespoons shallots, chopped fine
1 cup mushrooms, sliced or for small mushrooms, quartered
1/2 cup dry white wine
1/2 cup tomato sauce - or puree
1 cup brown sauce
Salt and black pepper to taste
1 teaspoon chopped parsley

Breaded Veal:
12 3 oz veal cutlets
1 cup flour, seasoned
1 cup egg wash
2 cups bread crumbs
4 oz oil
4 oz butter

Directions:
Hunter Sauce:
1. In saucepan, heat butter and saute shallots. Add mushrooms and cook 2 minutes. Add white wine and simmer until liquid is reduced by 1/2.

2. Add tomato sauce and brown sauce. Cook on low heat for 8 - 10 minutes. Season with salt and pepper. Add parsley.

Breaded Veal:
1. Pound cutlets to about 1/4 inch thickness. Dredge cutlets in seasoned flour and shake off excess. Dip floured cutlets into bread crumbs and lightly press crumbs onto cutlets.

2. In hot oil, fry cutlets until golden brown. Set cooked cutlets on paper towels to absorb oil.

3. Heat butter in clean pan and add cutlets to absorb butter, cooking on both sides.

4. Serve with Hunter’s Sauce.

Shrimp Mozambique

Ingredients:
• 2 lb. large shrimp (16-20) Peeled and deveined
• 1 stick butter
• 1 cup chicken stock or seafood stock
• 3 cloves garlic
• ½ bunch parsley
• 1 can of beer
• 1 package sazon seasoning
• 2 tablespoon. pimento moida
• 1 onion, chopped
• ¼ c. olive oil
• cup of white rice, whole grain

Directions:
1. Melt butter in a large sauté pan until foam recedes. Add onion and sauté until translucent. Chop garlic and add. Sauté for 1 minute, being careful not to brown garlic. Add pimento moida, seafood stock, and sazon. Bring to a boil.

2. Add beer, return to a boil. Add rice and olive oil. Cover and simmer for 20 minutes or until most of the water is absorbed.

3. Add shrimp and chopped parsley and sauté until shrimp is cooked. Aprox. 10 minutes, or until shrimp is firm to the touch and loses its translucency.

4. Ready to Serve!