, Unshelled (Tails Left On): cooked long grain rice
, approximately 45 minutes
Combine and melt sauce ingredients in a pan. Keep warm, stirring occasionally
Grill shrimp on a skewer for 10 minutes. Serve on a bed of rice with melted butter on the side
Directions:
Combine vinegar, soy sauce, lemon juice, sugar, cilantro and oil. Mix well. After cutting lobster tails in half, from the head pull the meat towards the tail, stopping at the tail. Lay the meat back on the shell. Lay out tails and brush with vinaigrette. Season with salt and pepper to taste.
Start grilling with meat side down, flipping over onto shell side. Cook evenly until meat is white
Ingredients:
3/4 c. dry white wine
1/4 c. olive oil
4 tbsp. crushed garlic cloves
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. crushed red pepper
2 tbsp. parsley
4 tbsp. butter
Directions:
Combine above ingredients, excluding butter (mix well), place steak (filet mignon is a nice choice) in a ziploc bag and pour marinade over steaks, refrigerate approximately 4-6 hrs. Remove steaks from bag and reserve marinade. Cook steaks as desired (grill, broil, etc.) In sautee pan over medium heat, melt butter then add remaining marinade. Cook for about 5 minutes then pour over cooked steaks.
Ingredients:
Directions:
Mix the applesauce, apple juice, cocoa, garlic,
pepper, soy sauce and hot sauce in a blender or
with your mixer until well blended. Marinate
steaks for at least 1 hour, longer is better if
time permits. Removed Steaks from marinade and
cook. Discard remaining marinade. Best cooked
over hot coals to rare or medium.
Directions:
Combine ingredients, and mix in blender. Place Wagyu Kobe Steaks in large marinade dish. Pour marinade slowly over top of steaks. Cover and refrigerate for 4 hours. Remove from marinade and place on hot grill.
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