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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
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Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
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Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
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Recipe from Chef Michael Solin of Springfield, Mass.
Prep Time: 20 Min Total Time: 40 Min
4-Beef Shoulder (Teres Major) 2T-EVOO 2-Garlic Cloves Salt to taste Pepper to taste 2-oz Burbon 1T Butter 12-OZ. Baby carrots 1-oz beef stock or Demi Glaze 1T Garlic Crushed(fresh) Chives for garnish
1. In a saute pan heat the EVOO then add the Beef Shoulder, salt and pepper then sear beef(Teres Major) untill carmalized on all sides.
2. Add crushed garlic put in a 500 degree oven until desired doneness.
3. Steam carrots until fork tender. Then add to another pan along with the butter, pinch of salt and pinch of pepper. When butter is melted pull away from heat and add the bourbon and ignite*, Add stock or Demi Glaze and reduce by 50%.
4. After the beef has been cooked to desired doneness and has rested for 15 minutes set on center of dish and pour carrots with bourbon mixture over top and garnish with chives.
This dish is simple but elagent. ENJOY!! For more recipe's FREE e-mail me Chef Michael Solin - yourlawnguys@aol.com
Servings: 4
Comments: There is no alcohol left after it has been ignited
*Always be careful when using an open flame and be sure to have a fire extinguisher handy
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