Kensington Club Steak Marinade and Mushrrooms

Kensington Club Steak Marinade

 4-5 steaks 

1 3/4 cup pineapple juice

1/2 cup soy sauce

1/2 cup dry white wine

1/4 cup red wine vinegar

1/4 cup + 2 TB sugar

1/2 tsp garlic powder

Combine all marinade ingredients.

Mix until well combined and seasonings dissolved into liquid.

Place meat in ziploc bag; pour marinade over.

Marinade all day or overnight, turning occasionally.

Grill meat according to desired doneness.

From: https://www.familysavvy.com/kensington-club-steak-marinade/

Steak and Ale Sauteed Mushrooms

1 lb mushroom

4 tablespoons butter

4 tablespoons margarine

1/4 cup chopped onion

2 teaspoons beef base

1 teaspoon garlic powder

1 teaspoon black pepper

1 cup red wine

Wash mushrooms in hot water. Melt butter and margarine; add beef base, onion, garlic powder and black pepper. Simmer mushrooms in mixture until soft. Add wine and reduce. 

From: https://www.food.com/recipe/steak-and-ale-sauteed-mushrooms-160333

Carne Asada

3 pounds flank steak

Marinade:

¾ cup orange juice

½ cup lemon juice

⅓ cup lime juice

1 bunch fresh cilantro, chopped

½ cup soy sauce

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground paprika

1 tablespoon ground black pepper

1 teaspoon finely chopped canned chipotle pepper

1 teaspoon dried oregano

½ cup olive oil

Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.

Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.

When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

Remove steak from grill and slice across the grain. Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

From: https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/#recipe-body

Borracho Beans

 Borracho Beans 

4- 15oz cans Pinto Beans, drained and rinsed

1/2 pound uncooked bacon

1 small onion, diced

1 jalapeno, diced (seeds and veins removed if you don't want it spicy)

4 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ancho chili powder (or regular if you don't have ancho)

1 teaspoon dried oregano (Mexican oregano preferred)

1 teaspoon coarse kosher salt

1/2 teaspoon ground cumin

1 14-ounce can diced tomatoes

1 12-ounce bottle dark lager beer (I used Negra Modelo)

1 tablespoon dark brown sugar

1/4 cup chopped cilantro

INSTRUCTIONS

Drain and rinse canned beans, transfer to a large bowl, and set aside. Rinse and dry the pot.

Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.

Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.

Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.

Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.

Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. 

CB Rice

2 cups water

4 cups Chicken Broth

5 cups Parboiled Rice

1/2 cup Diced Fresh Tomatoes

1/2 Green Chilis

1 heaping TBSP of Salt

1 heaping TSP Black Pepper

1/2 TSP Garlic Powder

1/4 Margarine/Butter

Bring all ingredients (except rice) to a boil in a large saucepan. Add Rice then reduce heat.  

1/4 of Original recipe:

1/2 cups water

1 cups Chicken Broth

1 1/4 cups Parboiled Rice

1/8 cup Diced Fresh Tomatoes

1/8 Green Chilis

1/4 heaping TBSP of Salt

1/4 heaping TSP Black Pepper

1/8 TSP Garlic Powder

1/8 Margarine/Butter

1/3 of Original Recipe:

2/3 cups water

1 1/3 cups Chicken Broth

1 2/3 cups Parboiled Rice

1/8 cup Diced Fresh Tomatoes

1/8 Green Chilis

1/3 heaping TBSP of Salt

1/3 heaping TSP Black Pepper

1/8 TSP Garlic Powder

1/8 Margarine/Butter

Recipe Converter Website

 https://www.inchcalculator.com/recipe-scale-conversion-calculator/

Meatballs

 1 1⁄2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)

1  large egg, slightly beaten

1⁄2 cup  grated parmesan cheese

1⁄3 cup  breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )

1 -2  tablespoon  fresh minced garlic (or use 1 teaspoon garlic powder or to taste)

1 -2  teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)

1  teaspoon fresh ground black pepper

1⁄3 cup milk (can use up to 1/2 cup milk)

1⁄2 teaspoon dried oregano (optional, or to taste)

1⁄4 cup  chopped fresh parsley (or 2 tablespoons dried parsley)

Mix all ingredients together in a large bowl.

Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

From:https://www.food.com/amp/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173