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Our chef,
Kurt Kubesch, and hostess,
Norma Schroeder,
work together to make a few of Kurt's favorite recipes! Talk
about torturing the audience with an aroma! |
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Seared
Shrimp
with
Fresh Greens & Fire-Roasted Corn Vinaigrette |
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1
ear corn, kernels only
1 chopped onion
1/2 cup olive oil
1/4 cup white vinegar
2 TBS chopped cilantro
salt & pepper to taste
assorted fresh greens
peeled and de-veined
shrimp
1 quart of tomato juice
Heat
a large skillet over high heat. Add corn and onions and cook
till golden brown. Turn off the heat and add the oil, vinegar,
cilantro, and salt & pepper. Pour over the greens and toss. Use
the same skillet (with the remaining droplets of oil from the corn
vinaigrette dressing) to sear the shrimp over high heat for about
3 minutes. Add the shrimp to the salad and serve.
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Flank
Steak with skillet corn sauce and corn tortillas
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1
flank steak (about 2 lbs.)
2 TBS olive oil
1 TBS southwest seasoning
1/4 cup chopped, fresh cilantro
2 cups skillet corn sauce (recipe following)
Rub the meat with
the oil. Sprinkle with southwest seasoning and pack with the cilantro
leaves. Marinate for 30 minutes.
Grill or broil to medium-rare. Let rest for 5 minutes before
slicing and serving with skillet corn sauce and warm tortillas.
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Skillet Corn Sauce |
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in the dish above. |
2 ears
corn, kernels only
salt & pepper to taste
1/4 cup chopped onions
1/4 cup chopped green onions
1 TBS chopped garlic
2 cups beef broth
1/4 cup diced tomatoes
2 TBS chopped cilantro
Heat an iron skillet until very hot. Add corn,
salt & pepper and cook, stirring to char the corn evenly (about
2 minutes). Add onions, green onions, and garlic, and continue
to cook for one minute. Add the stock, tomatoes, and cilantro. Simmer
for 15 minutes and serve.
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