Roast Beef

Ingredients

2 tablespoons ground coriander seeds
1 tablespoon cracked black pepper
2 teaspoons kosher salt
5 garlic cloves, crushed
1 (3-pound) sirloin tip roast, trimmed
3 cups beef broth
1 onion, sliced
2 tablespoons cornstarch
1/4 cup water
Cooking spray

Preheat oven to 450°.

To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Pour beef broth into roasting pan. Place slided onions on and around roast.

Bake at 450° for 20 minutes.

Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing). Cut roast against grain into thin slices.

Discard onions. Pour broth and drippings into a pan, heat over medium-high flame. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and serve with roast beef.

Chicken Noodle Soup

Ingredients
1 celery
1/2 cabbage, cut into quarters
1 onion
1 pound of carrots, peeled, halved
2 potatoes, peeled, halved
4 chicken thighs and legs
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
salt
pepper
paprika
water
16 ounces egg noodles

Directions
Put chicken into a large stock pot. Fill up 3/4 with water. Turn on stove burner.

Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.

Bring to a boil. Remove chicken fat that comes to the top of the pan. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.

Remove chicken from the pan, take off bone, and place in a bowl.

Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.

Cook noodles according to package directions. Place in a bowl.

Make a bowl of soup by adding chicken, noodles, your choice of vegetables, and broth.

Yields 8 servings.

Grilled Lamb Chops

Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.

Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes on each side. Then reduce heat to medium and cook for another 3 minutes per side for medium rare.

Greg's Famous Marinades

Ingredients
1/4 - 1/2 cup of Balsamic Vinegar
1/4 - 1/2 cup of Lime Juice ( bottled is ok )
1/8 -1/4 cup of Olive Oil
1 cup Fresh Cilantro ( chopped )
1 or 2 cloves of minced garlic

Combine all ingredients. Mix well.

Marinate your choice of meat (this recipe originally called for 2 - 3 lbs of Venison cubed with all sinew and silver removed) for 24 hours.

Grill with metal skewers.

This can be served on rolls, buns, or Italian bread - add more fresh cilantro to taste.

Ingredients
1/2 bottle of zesty Italian salad dressing
1/2 regular Coke (no Pepsi, no diet, no caffeine free)
2 tablespoons Worcestershire sauce
2-3 tablespoons of minced garlic

Combine ingredients and marinate meat 24 hours. Grill it.

Crab Cakes with Red Pepper Mayonnaise

Ingredients

Red Pepper Mayonnaise
1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)

Crab Cakes
1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
6 lemon wedges (optional)

Preparation
Preheat broiler.

To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.

Yields 6 servings.