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Roadhouse BBQ Steak with Peppers & Onions and Your Favorite Steak Sauce
Serves 4
Prep Time: 30 minutes
Cook Time: 15 minutes
285g (10-oz) sirloin steaks
4 Flavor Magic Memphis BBQ Seasoning Sheets
1 Yellow bell pepper
1 Red bell pepper
1 Green bell pepper
2 Red onions
1 Your favourite steak sauce
2 Teaspoons minced chives
Gather one baking sheet, tray or very large plate, and place four Flavor Magic Memphis BBQ sheets on it (spice side up).
Arrange one steak on each sheet and cover tightly with cling film. Refrigerate for 30 minutes, or more for deeper flavour prior to cooking.
Over medium-heat place a heavy non-stick grill pan; or prepare an outdoor grill.
Cut the peppers and onions crosswise to create rings, and grill on all sides until well cooked.
Remove the steaks from the sheet, and discard the sheets. Grill until desired doneness. Let steaks rest 5 minutes, then finish plate with a stack of grilled peppers and onions, the grilled steak, and finish with your favourite steak sauce. Sprinkle with chives and serve immediately.
© 2006 Real Chef. All rights reserved. Used With Permission
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Appalachian Barbecued Pork with Herbed Corn Bread
Serves 4
Prep time: 30 minutes
Cook time: 20 minutes
4 Flavor Magic Memphis BBQ Seasoning Sheet
225g (½ pound) boneless pork loin, trimmed and cut into 8 equal slices
2 Tablespoons milk
1 Egg
315g (11 oz) corn, drained
1 Tablespoon chives, minced
1 Tablespoon parsley, minced
225g (8 oz) cornstarch
Prepare an oven to 200° C (400°F/Gas Mark 6).
Gather one small baking sheet, tray or large plate, and place four Flavor Magic Memphis BBQ sheets on it (spice side up).
Arrange two pork slices snugly on each sheet. Cover tightly with cling film and refrigerate for 30 minutes or more for deeper flavour prior to cooking.
In a medium bowl, whisk together the milk and egg. Stir in the drained corn and the herbs. Add cornstarch and stir until just combined. Transfer mixture to prepared pan, and bake until a toothpick inserted into centre comes out clean, about 20 minutes.
Over medium-heat place a heavy non-stick pan; or prepare an outdoor grill. Remove the pork from the refrigerator, and then remove the pork from the sheets (discarding the sheets). Grill with the seasoned side facing up. Cook for about 2 minutes on each side, then transfer pork to the hot oven and continue cooking until done, another 5 to 10 minutes. Let pork rest 5 minutes then serve with herbed corn bread.
© 2006 Real Chef. All rights reserved. Used With Permission
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Peppered Pork Tenderloin with Roasted Apples and Cipollini Onions
Serves 4
Prep time: 25 minutes
Cook time: 35 minutes
675g (1 ½ Pound) pork tenderloin (about 1 – 2 tenderloin)
4 Flavor Magic Lemon Peppercorn Seasoning Sheets
3 Granny Smith apples, peeled, halved, cored and cut into large chunks
12 Cipollini onions, peeled and cut in half
1 Tablespoons fresh oregano leaves
½ Teaspoon salt
½ Teaspoon freshly ground pepper
2 Tablespoons olive oil
Preheat an oven to 180° C (350° F/Gas Mark 4)
Cut the pork tenderloins in half lengthwise yielding roughly 12.5 cm (5-inch) long segments. On one small baking sheet or tray place the four Lemon Peppercorn Flavor Magic sheets (spice side up). Arrange one tenderloin segment lengthwise on each sheet, then wrap it so that the entire sheet comes in contact with the meat. Cover tightly with cling film, and refrigerate for 30 minutes or longer for deeper flavour prior to cooking.
In a large mixing bowl, toss together the apples, onions, oregano, salt and pepper with the oil (its okay of the onions fall apart). Spread the mixture out on a non-stick baking sheet in a single layer. Roast stirring occasionally and rotating the plan after about 15 minutes, until the onions are tender and golden around the edges, 25 to 35 minutes. Reserve mixture in warm area until serving. Increase oven to 200° C (400°F/Gas Mark 6).
Over medium-heat place a heavy non-stick grill pan; or prepare an outdoor grill. Remove the pork from the refrigerator discarding the sheets. Cook the tenderloins until well browned, 3 to 4 minutes per side. Transfer the pork to the hot oven, and continue cooking until an instant-read thermometer inserted into the centre of the pork registers 60° C for medium, 10 to 20 minutes. Remove and let rest at room temperature for 5 minutes.
Slice tenderloin into four pieces, and arrange on one large plate. Spoon the apple-onion mixture over the top and serve family style.
© 2006 Real Chef. All rights reserved. Used With Permission
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Ridiculously Fast Lemon Peppercorn Prawns
Serves 4
Prep time: 5 minutes
Cook time: 1 minute
3 Flavor Magic Lemon Peppercorn Seasoning Sheets
450g (1 pound) large prawns, raw and shelled
1 Tablespoon butter
On one or two non-metallic plates place the Lemon Peppercorn Flavor Magic sheets (spice side up). Arrange the prawns snugly on the sheets, and top with several slivers of butter. Cover tightly with cling film. Cook in the microwave on HIGH for 45 – 60 seconds or until fully cooked (depending on model). Unwrap hot plate carefully, discard the sheets, and serve as-is or garnish to taste.
© 2006 Real Chef. All rights reserved. Used With Permission
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Teriyaki Chicken Skewers
Serves 4 (2 skewers per person)
Prep time: 30 minutes
Cook time: 15 minutes
8 Bamboo skewers (20 to 30 cm long)
675g (1 ½ pound) boneless, skinless chicken breasts, trimmed and cut into 16 x 4 cm (1 ½ inch) cubes
2 Green or red bell pepper, cut into 2.5 cm (1 inch) cubes
225g (½ pound) pineapple chunks in juice, un-drained
4 Flavor Magic Asian Citrus-Ginger Seasoning Sheets
Soak skewers in water for 10 minutes while you prepare the above ingredients.
On each skewer, thread one piece each of chicken, pepper then pineapple. Repeat one more time. When done, every skewer should have two of each ingredient.
Gather one small baking sheet or tray, and place two Asian Citrus-Ginger Flavor Magic sheets on it (spice side up). Arrange four skewers lengthwise on the sheet then top with the second two sheets. Cover tightly with cling film, and refrigerate for 30 minutes or more for deeper flavour prior to cooking.
Over medium-heat place a heavy non-stick grill pan; or prepare an outdoor grill. Remove the skewers from the sheets, and discard the sheets. Place skewers on the grill and cook until chicken is thoroughly cooked, about 3 to 5 minutes per side. Serve immediately.
© 2006 Real Chef. All rights reserved. Used With Permission
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Cantonese Spiced Mushrooms with Scallion
Serves 4
Prep time: 10 minutes
Cook time: 2 minutes
225g (8 oz) white button mushrooms, cleaned and thinly sliced
225g (8 oz) shiitake mushrooms, cleaned and thinly sliced
2 Flavor Magic Asian Citrus-Ginger Seasoning Sheet
2 Tablespoons butter
1 Bunch scallions, trimmed and finely chopped
In one small non-metallic baking dish place the two Asian Citrus-Ginger Flavor Magic sheets (spice side up). Arrange the mushrooms on the sheets, top with several slivers of butter and the scallions, and cover with cling film. Cook in the microwave on HIGH for 2 to 3 minutes (depending on model). Unwrap hot dish carefully and discard the sheet. Stir well and serve as-is or use garnish for other dishes.
© 2006 Real Chef. All rights reserved. Used With Permission
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