Straight Outta My Kitchen Cookbook V1

Straight Outta My KitchenStraight Outta My Kitchen is a website geared towards Sustainable, Fresh Local ingredients. www.straightouttamykitchen.co



Table of ContentsAppetizers.............................................................................. 4Baking................................................................................. 16Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Cannabis Recipes................................................................... 24Cast Iron Recipes................................................................... 34Dessert's............................................................................... 39Main Course......................................................................... 42Miscellaneous Recipes..............................................................83Salad's/Dressing..................................................................... 91Sauce/Seasoning/Marinade..................................................... 102Seafood.............................................................................. 131Soup's................................................................................ 136

4 Appetizers An Appetizer is part of a meal that's served before the main course. You might serve your dinner guests an Appetizer of crab-stuffed mushrooms when they first arrive for dinner. Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten before an entree, and often shared by several people. You can also call an appetizer an hors d'oeuvre. Anappetizer is meant to stimulate your appetite, making you extra hungry for your meal. This is wherethe word comes from, literally meaning \"something to whet the appetite\" or \"something to appetize.\"

Beer-Battered Oysters with Jalapeno Tartar Sauce 5Preparation: 30 min , Cook Time: 30 min Makes 4 Servingsfor oysters: blotted dry with paper towelsvegetable oil for frying for jalapeno tartar sauce:1 cup all-purpose flour 1/2 cup mayonnaise1 cup cornstarch 1 tablespoon capers, chopped2 teaspoons salt 1/2 teaspoon dijon mustard1/2 teaspoon baking powder 1 teaspoon lemon juice11 ounces cold beer (such as lager) 4 to 12 pickled jalapeno pepper rings (attabasco sauce, to taste least 4 for flavor, 12 for healthy spice)20 large shucked oysters, drained and 1 tablespoon chopped fresh parsley 2 tablespoons finely chopped onionsFill a large, heavy soup pot at least 3 inches deep with the oil and heat to 375F.While the oil heats, whisk the flour, cornstarch, salt, baking powder and a good grinding of black pepperin a large bowl until blended.Meanwhile, make the Jalapeno Tartar Sauce: Whisk all the ingredients together in a small bowl untilblended. Refrigerate until ready to serve.When the oil is at about 325F, whisk the beer into the dry ingredients and stir until the bubbles dissipate.Season with a few shakes of Tabasco, and stir again.When the oil reaches 375F, dip two oysters at a time into the batter to coat completely and carefully dropthem into the hot oil. Repeat with additional oysters, roughly 6 per batch. Fry for 1 to 2 minutes, or untilthe oysters are golden brown. Use a slotted spoon to transfer the oysters to a paper towel-lined plate todrain, and serve hot with tartar sauce. Repeat with the remaining oysters, allowing the oil to come backup to 375F between batches. (You may need to regulate the heat up and down as you fry.)

Cocotte Poached Sole Roll with Fruity Saffron- 6Peppers Makes 4 ServingsPreparation: 30 min , Cook Time: 14 min1 small yellow bell pepper 400 milliliters / 3 1/3 cups fish stock1 clove garlic salt, pepper2 tablespoons olive oil 1 zucchinijuice and zest of 1 orange 4 sole fillets, around 60 g / 2 oz. each75 milliliters / 5 tbs noilly prat juice of 1/2 lemon1/2 teaspoon saffronCut peppers in half; remove cores. Pare pepper halves and dice very finely. Peel garlic and grate finely.Heat olive oil in a pan; sauté garlic, peppers and orange zest. Deglaze with Noilly Brat. Add saffron,orange juice and fish stock; reduce by half. Season the stock generously with salt and pepper. Distribute2/3 of it among four mini cocottes.Preheat the oven to 180 °C / 350 °F. Wash zucchini and cut lengthwise into slices about 2 mm / 1/16inch thick. Rinse sole fillets and pat dry, then season with salt, pepper and a little lemon juice. Top eachfish fillet with 1-2 zucchini slices and roll up. Lay one roll into each mini cocotte, then cover with theremaining saffron-pepper stock. Put the lids on the cocottes and place them on a baking tray. Bake on thebottom of the oven for around 12-14 min.Serve with rice.

Crab Cakes 7Preparation: 25 Minutes , Cook Time: 15 Minutes Makes 8 Servingscrab cakes finely diced. put all ingredients into one1 lbs dungeness crab bowl and mix together. add salt and pepper1/2 cup mayonnaise to taste. chill before serving.1/2 cup celery, diced fennel salad1 tablespoon thyme, chopped 1/2 head fennel,shaved1/2 cup panko bread crumbs 1/2 cup mesclun greensTarter sauce 1/2 cup head frisée1/2 cup mayonnaise 2 ounces orange vinaigrette recipe 4 fennel3 shallots, diced finely sprigs1 ounce gherkins, diced finely orange vinaigrette1 ounce capers, diced finely 1 orange zested and juiced1 ounce chives,diced finely 2 ounces white wine vinegar2 lemons zested and juiced 1 teaspoon honeytartar sauce method 3/4 cup extra virgin olive oilensure everything that needs chopping isPlace all ingredients, excluding the panko bread crumbs, into a stainless steel bowl and mix togetherremembering to season generously with salt and pepper.Place mix into stainless steel ring molds and preheat oven to 375 degrees. On a plate, spread the pankoout evenly, generously covering both sides of the crab cake.On medium heat, place a frying pan with 10ml of canola oil. Once it has reached the smoking point, placecrab cake into the pan, presentation side down until golden brown.Flip crab cake over and place in pre-heated oven for approximately 4 minutes. Remove crab cake fromoven and place on plate. Use a spoon to tap side of the ring mold until crab cake releases.Serve with a small fennel salad, and top with 1/2 tsp of tartar sauce.

Fried Green Tomatoes 8Preparation: 10 Minutes , Cook Time: 15 Minutes Makes 4 Servings3 medium, firm green tomatoes 1 eggsalt 1/3 cup cornmeal1 cup all-purpose flour 1/2 cup fine dry bread crumbs1 tablespoon cajun seasoning (optional) 1/4 cup peanut oil or other vegetable oil1/2 cup milk or buttermilkCut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk andegg, and bread crumbs and cornmeal.Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomatoslices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. Inthe skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce orremoulade.

Risotto-Stuffed Tomatoes 9Preparation: 15 MInutes , Cook Time: 20-25 Minutes Makes 4 Servings4 large vine tomatoes 50 g / 1/3 cup toasted pine nuts50 g / 1/2 cup dried apricots 50 g / 1/2 cup freshly grated parmesan2 to 3 sprigs basil 50 g / 1/4 cup butter2 shallots cayenne pepper5 to 6 tbs olive oils (total) sea salt, freshly ground black pepper,150 g / 3/4 cup risotto rice brown sugar500 milliliters / 2 cups chicken stockWash tomatoes. Cut the upper quarter of each tomato off like a lid. Carefully hollow out the tomatoeswith a spoon. Dice the apricots finely; pluck basil leaves and chop finely.) Peel shallots, dice finely and sauté briefly in 2 tbsp. olive oil along with the rice. Pour in 1/3 of thestock; simmer over medium heat until the rice has absorbed the liquid, stirring occasionally. Add theremaining broth bit by bit. After around 18 min., when the rice is cooked but still has some bite to it, stirin the apricots, toasted pine nuts and chopped basil. Stir in Parmesan and butter; season to taste with saltand cayenne pepper.)Preheat the oven to 200 °C / 395 °F. Fill the hollowed-out tomatoes with the risotto, and cover themwith the tomato lids. Place each stuffed tomato into a mini cocotte; drizzle with the remaining olive oiland season with salt, pepper and sugar. Set the cocottes onto a baking tray and bake for around 20-25minutes.

Rocky Mountain Oysters Recipe: 10Preparation: 2 Hours , Cook Time: 4 Minutes* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut andare much more tender than the larger bull testicles.** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up andsplattering) and to completely cover calf testicles while frying.2 pounds calf testicles* 1/4 cup yellow cornmeal2 cups beer salt and ground black pepper to taste2 eggs, beaten vegetable oil**1 1/2 cups all-purpose flour 1 tablespoon hot pepper sauceWith a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin(you can remove the skin easily if the testicles are frozen, then peel while thawing). Either leave wholeor slice each testicle into approximately 1/4- to 1/2-inch-thick ovals.Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours. In a shallowbowl, combine eggs, flour, cornmeal, salt, and pepper to make a wet flour dredge or closer to a batterconsistency.Remove testicles from beer; drain and dredge thoroughly in the wet flour dredge.In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to thesurface when done). Drain on paper towels.Serve warm with your favorite hot pepper sauce.

Savory Parmesan Spinach-Artichoke Dip - Kraft 11Recipes Makes 20 ServingsPreparation: 0 hr. 10 min. , Cook Time: Total Time 0 hr. 30 min. Yield: 20 servings, 2 Tbsp. eachWatch now and dive into our tasty Savory Parmesan Spinach-Artichoke Dip! This spinach-artichoke diptakes 10 minutes of prep, great for Thanksgiving.Read MoreRead LessAuthor: Recipe by KraftRated 5 out of 5 by petalouthitsa from This is a quick and easy dip that tastes delicious. This is a quickand easy dip that tastes delicious. I made it for a party and it was a big hit. I personally like artichokesa lot and added a lot more than the recipe called for...and it tasted great! Will definitely make this againDate published: 2014-04-071 package (8 oz.) philadelphia cream thawed, well drainedcheese, softened 1/2 cup kraft shredded mozzarella cheese1 jar (12 oz.) marinated artichoke hearts, 1/2 cup kraft grated Parmesan cheesedrained, chopped 1/2 teaspoon garlic powder1 package (10 oz.) frozen chopped spinach,Heat oven to 350ºF.Mix ingredients until blended.Spoon into shallow baking dish sprayed with cooking spray.Bake 20 min. or until heated through.Source: kraftrecipes.com

Stuffed Mushrooms 12Preparation: 25 Minutes , Cook Time: 45 Minutes Makes 12 Servings12 whole fresh mushrooms 1/4 cup grated Parmesan cheese1 tablespoon vegetable oil 1/4 teaspoon ground black pepper1 tablespoon minced garlic 1/4 teaspoon onion powder1 (8-ounce) package cream cheese, 1/4 teaspoon ground cayenne peppersoftenedPreheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Cleanmushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discardingtough end of stems.Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fryuntil any moisture has disappeared, taking care not to burn garlic. Set aside to cool.When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, blackpepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill eachmushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookiesheet.Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to formunder caps.

Stuffed Peppers 13Preparation: 10 Minutes , Cook Time: 35-40 minutes. Makes 4 Servings1 red bell pepper 150 g / 1 cup cooked rice2 onions 400 g / 1 3/4 cup ground meat (pork/beef4 garlic cloves (total) mix)6 tablespoons olive oils (total) 1 egg250 milliliters / 1 cup vegetable stock salt, pepper, paprika2 to 3 tsp. sambal olek - hot chili puree 2 tablespoons chopped parsley150 milliliters / 2/3 cup cream 1 tablespoon oregano4 yellow bell peppers 50 g / 1/4 cup alpine cheese, finely dicedCut the red pepper in half; remove seeds and dice. Peel two cloves of garlic and the shallots, and dicefinely as well. Sauté everything in 2 tbsp. olive oil. Add stock, sambal olek, and cream, and simmer onmedium heat for about 15 minutes. Then puree everything thoroughly, salt to taste and divide among fourcocottes.Meanwhile, cut the top quarter off the top of the yellow peppers like a lid. Remove the core. Mix rice withground meat and egg in a large bowl. Peel the onion and the remaining garlic, dice finely and sauté in 2tbsp. olive oil. Add the mixture to the meat and season everything with plenty of salt, pepper and paprika.Stir in the chopped herbs and cheese.Preheat the oven to 200 °C / 395 °F. Fill the peppers with the meat/rice mixture and cover them with thepepper lids. Drizzle the peppers with the remaining oil, season with salt and pepper, and put each pepperinto one of the cocottes of sauce. Place the cocottes onto the bottom of the preheated oven and braise foraround 35-40 minutes.

Tangy Grilled Asparagus 14Preparation: 30 Minuters , Cook Time: 5-7 Minutes Makes 3 Servings1/4 cup of balsamic vinager 1 garlic clove (crushed)2 tablespoons of canola oil 24 aspargus spears (trimmed)1/2 teaspoon of ground black pepperIn a large resealable plastic bag, combine balsamic vinegar, salt, canola oil, pepper and garlic.Add asparagus and lightly squeeze bag to coat asparagus with marinade; seal bag. Let stand for 30minutes. Remove asparagus from marinade. Discard marinade.Grill asparagus over medium heat on barbeque, turning occasionally, until tender, about 5-7 minutes

Wine, Saffron and Chili Infused Mussels 152 • onions, peeled and halved 2 tablespoons • tomatoes paste2 • red chilies, stem removed • sea salt flakes and freshly ground black2 tablespoons • olive oils pepper1/2 teaspoon • saffron threads, soaked in 2 1 (27-ounce) package • fresh mussel,tablespoons hot water beards removed and cleaned300 milliliters • dry white wine • several thyme sprigs500 milliliters • fish stock1. For best results, use a KitchenAid® Stand Mixer and Food Processor Attachment.2. Fit the Food Processor Attachment to the Stand Mixer with the slicing disc. Place the mixing bowlunder the chute. Select 'thin' and turn to speed 10. Add the onions and chilies and slice3. Add the oil to the KitchenAid® Copper Core 3.3L Braising pan. Place the pan over a medium low heat,add the onions and chilies and cook stirring for 5 minutes until the onions glisten and soften4. Add the saffron thread mixture and cook 30 seconds. Add the wine, fish stock, tomato paste and seasonwell with the salt and pepper. Bring to the boil, reduce the heat to low and simmer 5 minutes5. Increase the heat to high, when the sauce is boiling add the mussels and thyme sprigs. Cover with thelid and cook 3-5 minutes, shaking the pan occasionally, until the mussels steam open6. Serve immediately with crusty bread

16 BakingBaking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types offoods are baked.[1] Heat is gradually transferred \"from the surface of cakes, cookies, and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre\".[2] Baking can be combined with grilling to produce ahybrid barbecue variant by using both methods simultaneously, or one after the other. Baking isrelated to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally been performed at home by women for domestic consumption and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, asbaked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.

Applesauce/Banana Bread 17Preparation: 20 Min , Cook Time: 55 Min Makes 4 Servings4 ripe bananas 2 cups of Gold Medal Better For Bread1 cup of C&H Pure Cane White Sugar Flour3/4 cup of Albertson's Apple Sauce 1/2 teaspoon of Morton Table Salt2 Island Farms 1 teaspoon of Schilling Vanilla ExtractPreheat the oven to 350 degrees and grease a 9” x 5” loaf pan. In a large bowl, slice the bananas and usean electric mixer to mash. Add the sugar and blend. Let mixture stand for 15 minutes. Add applesauceand eggs and mix well. Blend in the remaining ingredients. Pour into the greased loaf pan and bake for55 minutes. Remove from the oven and let stand again for 10 to 15 minutes. Transfer to a wire rack tocool completely.

Apple Fritter 18• egg tablespoon • sugar1/3 cup • milk 1/4 teaspoon • . salt1 cup • flour (all purpose) 1 cup apple (diced)1 • 1/2 tsp. baking powderBeat egg and add milk. Sift flour, measure and sift again with baking powder, sugar and salt. Add tobeaten egg and milk. Stir in apples. Drop by teaspoonfuls in shortening and fry until golden brown. Drainon paper towels. Serve with Kayro light corn syrup or sprinkle with powdered sugar.

Cookies 19Preparation: 4 min , Cook Time: 18-25 minutes Yield: 20 Cookies1 1/3 cups of all-purpose flour 1 1/3 tablespoons of chocolate chips1/3 cup of sugar 1/4 teaspoon of baking soda2/3 cup of brown sugar 1/4 teaspoon of kosher salt1/2 cup of butter 2 teaspoons of vanilla extract 1 egg(1) The first step is to pre-heat your oven to 325 degrees and grease the baking sheet that you will beusing. Grab a medium sized bowl and combine the 1 1/3 cups of all purpose natural flour, 1/4 tablespoonof baking soda and 1/4 tablespoon of salt. Whisk this mixture until everything is combined and the set itaside for the time being. Grab another medium sized bowl and mix the 1/2 cup of cannabutter, 1/3 cup ofgranulated sugar and 2/3 cups of packed brown sugar. For the best results, I like to use a mixer.Continuemixing until the contents in this bowl are creamy.(2) Once the mixture is all set, add in the 2 tablespoons of vanilla extract and egg. Continue mixing withyour hand mixture until the butter/sugar/brown sugar combination has a light consistency, and then addin the chocolate chips. Once the chocolate chips are added, gently stir in the flower mixture from the firstbowl into the second. It may take awhile, but continue mixing until you have decent looking and firmcookie dough.(3) Once the dough is ready, you will then spoon the mixture out into 1/4 cup cookies on a sheet andspread them out accordinly. Place them into the preheated oven at 325 degrees and let the cookies bakefor 18-25 minutes. Remove the sheet from the oven when the cookies are a crisp golden brown and letthem cool for approximately 10-15 minutes before removing from the sheet. Once the cookies have cook,sit down and enjoy your hard work! Don’t forget the milk! We’ve included a video outlining the stepslisted above to help you visualize the entire process.

GINGERSNAPS 20Cook Time: 10 Mintues Yield: 6 DozenWafer thin with a perfect crunch, gingersnaps are delicious alone or alongside fresh apples or pears.1 3/4 cups firmly packed dark brown sugar 2 tbsp. ground ginger1 1/2 cups (3 sticks) unsalted butter, 3 teaspoons ground cinnamonsoftened 1 1/4 teaspoons . baking powder1 large egg 1/2 teaspoon ground white pepper1 tbsp. grated peeled fresh ginger 1/4 teaspoon ground cloves1 1/2 teaspoons . grated lemon zest 2 tbsp. turbinado (raw) sugar3 3/4 cups all-purpose flourUsing an electric mixer, beat the sugar and butter until smooth. Add the egg, fresh ginger, and lemon zestand beat well.In a bowl, whisk together the flour, ground ginger, cinnamon, baking powder, white pepper, and cloves.Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough intoa large disk, wrap in plastic, and chill for at least 4 hours or overnight.Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of yourhands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinkingglass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of thecookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wirerack to cool.

21 Bread Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional orreligious reasons. Non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, and ease of manufacturing. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffings designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions (\"He stole the bread from my mouth\"), in prayer (\"Give us this day our daily bread\") and in the etymology of words, such as \"companion\" (from Latin com \"with\" + panis \"bread\").

Bannock 223 cups all-purpose flour 1/4 cup Island Farm's Salted Butter ,1 teaspoon salt melted2 tablespoons baking powder 1 1/2 cups water1. Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water overflour mixture. Stir with fork to make a ball.2. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4to 1 inch thick.3. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use twolifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C)for 25 to 30 minutes.

Focaccia 23Preparation: 30 Minute’s , Cook Time: 14 Minute’s Makes 8 Servings4 cups • of all-purpose flour 2 teaspoons • of sugar1 tablespoon • of salt 2 teaspoons • of instant yeast 1 cup • of water 1/4 cup • of vegetable oil1. Preheat oven to 450 degrees. Coat the bottom and sides of a baking sheet with oil.2. In a large bowl stir together the flour, salt, sugar, and yeast. Add the water and oil, stir until a soft,sticky dough forms. Knead the dough for 2-3 folds on a flour surface. Dig a knuckle into the dough is nolonger sticky.3. Let the dough rise, covered with a cloth, for 30 minutes.4. Turn the dough into the pan and stretch it out to fill the pan. With your fingertips, make imprints allover the dough. Brush the dough all over with oil, sprinkle with salt and pepper to taste.5. Bake for 18 minutes or until golden brown. Let focaccia sit for 5 minutes before slicing and serving.

24 Cannabis Recipes A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food product that contains cannabinoids, especially tetrahydrocannabinol (THC). Although the term edible may refer to either a food or a drink, a cannabis- infused drink may be referred to specifically as a liquid edible or drinkable. Most edibles contain a significant amount of THC, which can induce a wide range of effects, including relaxation, euphoria, increased appetite, fatigue, and anxiety. THC- dominant edibles are consumed for recreational and medical purposes. Some edibles contain a negligible amount of THC and are instead dominant in other cannabinoids, mostcommonly cannabidiol (CBD).[4] These edibles are primarily used for medical purposes only

Bud Rice Krispie Treats 25Preparation: 15 Minutes , Cook Time: 30 Minutes Yield: 10 Servings4 to 5 tbs of cannabutter 6 cups cereal6 cups marshmallowsCook up the butter and melt the marshmallowsAdd cereal after and put into 13/9 dish, we recommend using the berry rice krispies as well as theoriginal.

Cannabis Butter 26Preparation: 10 Minutes , Cook Time: 60 Minutes Yield: 1 PoundThe amount of cannabis you use will determine how weak or strong it will be. Some people add as littleas 1/4 ounce, some more. You can also use margarine, lard, shortening, and any oil (sunflower, sesame,olive, peanut, vegetable, etc.) instead of butter. If you don’t want the house to smell like cannabis, just add7-28 grams of whole cannabis into a jar with oil and let sit for at least a week, this is known as CannaOil.The same goes for flour, by mixing powdered cannabis into flour will leave you with a perfect floursubstitute, CannaFlour. Just remember, any recipe that calls for butter, oil, or a fat can be substituted withthe cannabis version1 pound . butter (not margarine!) 1/2 ounce of finely ground marijuanaMelt the butter in a sauce pan until it's simmeringPut this on VERY low heat to only warm the butter. Overheating will turn the butter black and add a burntflavour.Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from themarijuanaPour butter through a strainer to remove all the pieces of marijuanaChill until solidMelt the butter in a sauce pan until it's simmeringPut this on VERY low heat to only warm the butter. Overheating will turn the butter black and add a burntflavour.Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from themarijuanaPour butter through a strainer to remove all the pieces of marijuanaChill until solid

Cannabis Cooking Oil 27Preparation: 10 Minutes , Cook Time: 1 Hour 30 Minutes Yield: 48 oz48 ounces canola cooking oils as you can fit in there)1 large-sized cooking pot 1 steel or metal strainer (to filter out the1 ounce of marijuana nuggets or a 1/4 oil)pound brick marijuana (or as much trim 1 funnel that will fit in the canola bottleTake the bottle of canola oil and poor the whole bottle into the potTurn the stove on and put it on medium, place the pot on the stove and keep it on there till it is hot, DONOT LET BOIL.Now take the marijuana / shake crumble it up into small bits, put all this into your pot.Now every ten minutes or so stir the pot for the next two hours, the trick is not to let it boil over just tokeep it hot. If it starts to boil just lift the pot up and let it cool down a bit & turn your heat down a bit.Once or twice of this you will find the exact heat.If you let it boil over the oil will turn black and it will taste badKeep doing this for about two hours, after a bit the oil might turn a little bit green and brown. This is allnormal, and means that the resin extraction is working properly.After two hours take the pot off the burner and let it cool for about thirty minutes. Then take the pot andpour the oil thought that metal strainer, do this a couple times to make sure no leaf bits or anything endsup in the final product.Take the filtered oil and funnel the final product into the canola oilIt's the same as regular cooking oil but try to keep out of light as the light will take some of the effect outof the THC.

Ganja Garlic Bread 28Preparation: 5 Minutes , Cook Time: 20 Minutes Makes 7 Servings1 baguette or french stick/loaf 11 ounces roughly/ 300 g cannabutter or3 to 5 garlic cloves, chopped about an 1/8 of a marijuanaa handful of fresh basil leaves, choppedThe bread should be cut diagonally along the length at about 3 in / 7.5 cm intervals, not cut all the waythrough.All the other ingredients can now go into a bowl and be gently mixed into a paste until there's an evenspread of herbs through the butter.The mix should be liberally spread in each cut in the bread and baked in a hot oven (400F / 200C) for 20minutes, or until all the butter has melted and the bread starts to turn brown.

Grassy Knoll Guacamole 29Preparation: 5 minutes , Cook Time: 5 minutes1 fresh red chile 2 2/3 teaspoons finely chopped or groundthe juice of 2 lime marijuana1 tablespoon extra virgin olive oil 3 large ripe avocados 1/2 cup / 80 g very finely chopped onionEverything needs to be mixed together except avocados and onion and left to stand for about an hour. Thelime juice will react with the rest of the ingredients to draw out the flavors and THC.The avocados and onion can then be added and mashed up. A hand blender will give a really smooth mix.

Lifesaver Pizza 30Preparation: 5 Minutes , Cook Time: 15 Minutes1 pre made pizza base 1 can tomato drained2 tablespoons olive oil 1 to 3 tbls marijuana finely chopped/grated1 large onion 1 tablespoon fresh basil chopped1/4 cup tomato sauce 1 teaspoon chilli flakes2 garlic cloves, minced 5 sliced hot italian sausages 3/4 cup mozzarella cheesePre heat oven 180cCook sausages in frying pan slice when coolHeat olive oil in frying pan add onion and garlic cook til tenderSpread tomato sauce on dough, sprinkle with your toppingsScatter the sausage and mozzarella evenly over crustPut in oven and bake pizza for 12 to 15 minutes or til the crust is golden brown and chesse is starting tobrown

Oreo Weed Brownies 31Preparation: 10 minutes , Cook Time: 30 minutes1 ounce 19- package fudge brownie mix 2 eggs1/4 cup water 7 oreo cookies, coarsely crumbled1/2 cup cannabutter, softened 1/2 cup powdered sugar 2 to 4 teaspoons milkHeat oven to 350 degrees Fahrenheit.Grease bottom only of 13×9 inch pan with shortening.Stir brownie mix, water, cannabutter, and eggs in large bowl until well blended.Pour into prepared pan.Sprinkle crumbled cookies over batter.Bake 28 to 30 minutes. Cool completely.Stir together powdered sugar and milk smooth and thin enough to drizzle.Drizzle over brownies.Store covered at room temperature

POT BUTTER V 2.0 32Preparation: 15 Minutes , Cook Time: 2-3 Hours Yield: 1 PoundButter to Bud Ratios: 1/4 ounce to 1 oz marijuana budsWeed Quality vs. Weed QuantityButter Your Bud Quality Ounces1 lb (4 sticks) Strong/Dank/Chronic 1/4 – 1/21 lb (4 sticks) Medium/Mids/Regs 1/2 – 3/41 lb (4 sticks) Weak/Dirt/Schwag 3/4 – 11 lb (4 sticks) Shake/Leaves 1 – 2 1 pound unsalted butter (4 sticks / 2 cups)Using a double boiler (or two pots), melt the butter on low heat. If using two pots, fill the larger (bottom)pot with water and the smaller (top) pot with butter. (Figure 9.1 shows a small bowl inside of a pot.)PotButter / Cannabutter / Marijuana butterOnce the butter has melted, add the weed. *See the table below for estimated weed quantity.Simmer on low heat for at least 30 minutes (stirring every 5 minutes.) To extract more THC from yourpot, simmer for 2-3 hours.Let the melted pot butter cool for 5-10 minutes then strain the pot butter using a strainer or cheesecloth(Figure 9.2) into a small container.Pot Butter - Cheesecloth, Cannabutter, Marijuana butterCover and refrigerate your pot butter until semi-solid (or as required by your recipe.)

Tinctures 33Preparation: 5 Minutes , Cook Time: 4-5 Month Yield: 750 mlCannabis meet Alcohol 1/8 to 1/4 of marijuana 1 fifth of hard alcoholGrind up your marijuana decently fine then add it to your hard alcohol( example: 151)Let the mixture steep (covered) for a week to a month shaking it twice a day to mix up the solution takethe cap off of the bottle to release gasses once a day, after steeping for long as you want strain out theexcess plant matter through a cheesecloth squeezing the extra juices outFor tinctures without alcohol follow the same recipe as above replacing alcohol with glycerin

34 Cast Iron Recipes Cast-Iron [kast-ahy-ern, kahst-] cast iron noun 1. an alloy of iron, carbon, and other elements, cast as a soft and strong, or as a hard and brittle, iron, depending on the mixture and methods of molding. Cast iron vessels have been used for cooking for over two thousand years, Cauldrons and cookingpots were valued as kitchen items for their durability. Their ability to retain heat thus improving thequality of cooking meals. In Europe, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace. Cast iron pots were made with handles to allow them to be Hung Over A Fire, or with legs so that they could stand Up In The Fireplace

\"On the Fly” Beef Gravy 35Cook Time: 2 minutes Makes 6 Servings Yield: 1 quart1 quart water 1/2 cup heavy whipping cream1/2 cup beef stock base (commercial beef 1/2 cup butterbouillon) 1/2 cup flourIn a 10” Dutch oven, over high heat, bring the water and beef base to a boil. While the water is boiling,melt the butter in a skillet over medium heat. Add the flour to the melted butter and stir well untilsmooth. Set aside after cooking for 2 minutes. To the boiling water mixture, add the cream then the flourmixture to thicken.Makes a little more than 1 quart, enough for 6 to 8 servings.

Mustard Grilled Red Snapper 36Cook Time: 8 minutes Makes 4 Servings1/2 cup Dijon style mustard 1 teaspoon ground red pepper flake1 tablespoon red wine vinegar 4 red snapper filletsSpray cold B.B.Q. grill with food release spray. Prepare fire, or preheat broiler.In a medium bowl, combine all ingredients but the fish and mix well to combine. Coat fillets with mustardmixture.Grill fish over medium high heat or broil for about 4 minutes per side until fish flakes easily with a fork.Garnish with Italian parsley and red pepper flakes.

Rock Fried Fresh Fish 37David Herzog wet rock from water (these rocks can 1 fresh caught, cleaned fish, head on explode when heated) 1 Willow branch, bark removed, or bamboo seasoning to taste that you like on fish, or skewers soaked in water salt and pepper 1 flat rock, not shale, sandstone, slate orBuild a fire then place a flat rock on the edge of the fire pit, and pre heat the rock. Cut Willow branch orwet bamboo into 3” pieces with a point on both ends. Place the sticks into the belly area of the fish tohold the cavity open. Sprinkle the interior of the cavity with seasoning or salt and pepper.Place fish on the rock with the cavity facing the fire. Turn fish over onto other side to cook on rock.Continue cooking and turning until fishes head falls off the body. Enjoy!

Chicken Gumbo 38Cook Time: 70 minutes Makes 6 ServingsDavid Herzog 2 tablespoons fresh garlic, minced 2 chicken breasts or 12-oz leftover chicken, 1 teaspoon tarragon bones removed 1 teaspoon basil 2 quarts water 1 1/2 teaspoons black pepper 1 tablespoon chicken Montreal seasoning 1 1/2 teaspoons A1 Steak Sauce 1/2 tablespoon chicken bouillon 1 teaspoon Tabasco Hot Sauce or other red 1 medium onion, diced pepper sauce 1 cup celery, diced 1 cup uncooked white rice 2 medium tomatoes, diced 8 strips bacon, diced 1 large green bell pepper, diced 2 tablespoons flour 1 cup frozen sliced okra 1 1/2 tablespoons paprikaBoil chicken in water with Montreal seasoning and bouillon for 10 minutes. Add onion, celery, tomatoes,and green pepper. Boil 15 minutes longer. Add paprika, garlic, tarragon, basil, pepper, A-1, and Tabasco;reduce heat and simmer for 5 minutes.Add rice and simmer20 minutes. While the soup is simmering, fry bacon in a small skillet until bacon juststarts to brown. Add flour and stir well until flour starts to turn a light brown, set aside. After soup hassimmered 20 minutes, thicken with bacon and flour mixture, bring to a boil and remove from heat. Servehot.Serves 6 to 8

39 Dessert's Dessert (/d??z??rt/) is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may includecoffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central andwestern Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term \"dessert\" can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

1914 Butterscotch 40 Makes 30 ServingsFrom Jean Price 1/4 cup butter 1/2 cup firmly packed brown sugar 2 teaspoons vinegar 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 cup waterCombine all ingredients except the vanilla in a saucepan. Cook until mixture begins to boil. Coversaucepan and boil without stirring until mixture reaches the soft cracked stage (275 to 280). Removefrom heat and add vanilla. DON'T STIR. Pour quickly into a well-buttered baking pan. It should be in athin sheet. Cool just slightly and mark in squares.

Nanaimo Bar 41crust temperature1 cup graham cracker crumbs 2 cups icing sugar, sifted3 cocoa powder 2 tbsp vanilla custard powder1/2 teaspoon salt pinch of salt1 cup sweetened flaked coconut 3 tbsp milk1/2 cup walnut pieces 1 teaspoon vanilla extract6 tbsp unsalted butter, melted topping1 large egg, lightly beaten 4 ounces semisweet chocolate, choppedfilling 2 tbsp unsalted butter1/2 cup unsalted butter, at room sea salt, for sprinkling (optional)Crust1. Preheat the oven to 350 °F (180 °C). Lightly grease an 8-inch (20 cm) square pan and line it withparchment paper so that it comes up the sides.2. For the crust, combine the graham crumbs with the cocoa powder and salt, then, add the coconut &walnut pieces. Stir in the melted butter and the egg and stir until blended. Press this into the bottom of theprepared pan and bake for 12 minutes. Cool the crust completely before preparing the filling.Filling1. By hand, beat the butter with 1 cup (130 g) of the icing sugar, the custard powder and a pinch of saltuntil smooth. Add the milk and vanilla and beat in (don’t worry if it doesn’t look smooth at this point –it will smooth out), and then beat in the remaining 1 cup (130 g) of icing sugar. Do not overbeat – thefilling should be smooth but not fluffy. Spread this evenly over the cooled crust.Topping1. For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmeringwater, stirring gently with a spatula until melted. Cool the chocolate slightly and then pour this over thefilling, spreading to cover it. If you wish, sprinkle the top with a little sea salt. Chill the pan for about 2hours before slicing into bars.

42Main Course The main course is the featured or primary dish in a Meal consisting of several courses. It usually follows the Entrée (“entry”) course. In the United States and Canada, the main course may be called “entrée” According to linguist Dan Jurafsky, North American usage (“entrée”) retains the original French meaning of a substantial meat course.A Sirloin Steak dinner. This may be the main course of a meal. The main dish is usually the heaviest,heartiest, and most complex or substantial dish on a menu. The main ingredient is usually Meat, Fish or another protein source. It is most often preceded by an Appetizer, Soup or Salad, and followed by a Dessert. For those reasons the main course is sometimes referred to as the “meat course”. In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the Palate and the Stomach, acting as a sort of Dénouement or anticlimax.

Butter Chicken 43Preparation: 15min , Cook Time: 35min Makes 6 Servingsfor chicken & marinade: 2 1/2 cups chopped onions (about 22 1/5 lbs (1 kg) boneless, skinless chicken medium-large)breasts cut in 1\" - 2\" cubes 2 tbsp coarsely chopped garlic2 tbsp lemon juice 2 tbsp garam masala2 cloves garlic, minced 2 teaspoons paprika1 tbsp garam masala 1/4 teaspoon cinnamon1 teaspoon kosher salt 2 teaspoons kosher salt, or to tastefor sauce: 2 cups diced no-salt-added canned tomatoes1/4 cup vegetable oil 3/4 cup heavy (35% or whipping) cream 2 tbsp butter chopped cilantro, to garnish (optional)For marinade:Combine all ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken.Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.For sauce:Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden,about 20 minutes, reducing heat if they are getting crispy or browning quickly.Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt;cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using animmersion blender (or standing blender, but do it in batches or the steam will blow the top off).

44Return sauce to saucepan and bring to a simmer. Add chicken to the sauce, cover, and simmer overmedium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure theyare no longer pink inside). A gentle simmer is required to gently cook the breasts so they don't becometough, and you don't want to overcook them.Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.

Chicken Enchiladas with Chili Verde Sauce 45Preparation: 15 minutes , Cook Time: 25 minutes Makes 4 Servings2 boneless skinless chicken breasts, cut 4 . 1 medium onions, dicedinto strips 5 . 2 cloves garlic, minced1 tablespoon olive oil 6 . 3 cups pepper jack cheese, shredded1 tablespoon cumin 7 . 1 cup sour cream2 teaspoons chili powder 8 . 8 small flour tortillas (corn blend if you1 teaspoon garlic powder can find them)1 . 1 teaspoon salt 9 . 1 jar salsa verde2 . 1 tablespoon olive oil 10 . preheat over to 350 degrees f.3 . 1 jalapeno pepper, dicedIn a small bowl combine the cumin, chili powder, garlic powder, and salt. Place chicken strips on arimmed baking sheet and drizzle with olive oil. Sprinkle with the chili powder mixture, reserving anyunused mixture. Bake for 15 minutes and remove from oven, set aside to cool.Meanwhile in a medium skillet over medium heat, drizzle a tablespoon of olive oil. Add the onions,jalapenos, and garlic. Saute until the onions are translucent and the peppers have softened, about 5minutes. Remove from heat.Shred the cooled chicken strips with two forks and place in a medium sized bowl. Add the onion mixture,sour cream, 2 cups of cheese, and the remaining spice mixture. Stir to combine well.Spoon 1/8th of the mixture into a tortilla and roll it up. Place the enchilada in a 10 x 13 pan and continuewith the remaining 7 tortillas. Pour the salsa Verde over the top of the enchiladas and sprinkle with theremaining shredded cheese.Bake at 350 degrees F for 25 minutes. Remove from oven and serve with Salsa Rice.

Chicken with balsamic Vinegar, Sweet Onion & 46Thyme Makes 4 ServingsPreparation: 20 Minutes , Cook Time: 30 Minutes3 tablespoons of all-purpose Gold Medal 1 chopped onion (thinly-sliced)All Purpose Flour 2 tablespoons of white bread3/4 teaspoon of salt 1 tablespoon of fresh thyme1/2 teaspoon of ground black pepper 2 teaspoons of butter1 pound of chicken breast 1 cup of chicken broth2 teaspoons of vegetable oilOn a plate combine flour, 1/2 tsp salt & 1/4 tsp pepper. Dredge chicken in flour mixture and turn to coat.Shake off excess.Heat oil in a large non stick frying pan over medium heat add chicken and cook turning once. Untilgolden and cooked through, about 7 minutes, remove to a serving plate and cover to keep warm.Add onion to pan sauté over medium high heat until lightly browned, about 4 minutes. Add broth,vinegar, thyme and remaining 1/4 tsp each of salt and pepper. Bring to a boil, stirring often until onionsare tender about 5 minutes.Remove pan from heat and stir in butter until melted, spoon sauce over chicken. Yields 1 chicken breastand about 1/4 cup onion sauce per serving.NOTESDon't have fresh thyme use 1/2 tsp of dried thyme

Chicken with mushroom cream sauce 472 Boneless Skinless Chicken Breast Fillets 1 cup of white mushrooms1/2 teaspoon of ground black pepper 2 tablespoons of dry white wine1/4 teaspoon of salt 1/4 cup of Campbell's Chicken Broth Soup1 tablespoon of Unico tablespoon of Island Farms1 shallot (minced) 2 tablespoons of green onions (sliced)

Chicken with Truffles, Wild Mushrooms and 48Potatoes3 tablespoons olive oil truffle sauce*1 pound chicken wings 2 teaspoons white truffle oil**4 shallots, sliced 1 1/2 pounds yukon gold potatoes, peeled,1 cup dry white wine cut into ?-inch pieces4 cups canned low-salt chicken broth 1 pound shiitake mushrooms, stemmed1 6 - to 7-pound roasting chicken 3 thick bacon slices, cut into 1/2-inch8 fresh thyme sprigs pieces6 garlic cloves 1 cup frozen peas, thawed12 slices black truffle or 2 teaspoons black 2 tablespoons (1/4 stick) butterHeat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirringoften, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil.Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauce into mediumsaucepan. (Can be made 1 day ahead. Cover; chill.)Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper. Place thyme andgarlic in cavity. Run fingers between skin and meat on breast to loosen. Arrange truffle slices under skinor spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan.Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper.Spoon mixture around chicken. Roast chicken until juices run clear when thickest part of thigh is pierced,stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas intovegetable mixture; stir to heat through.Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle oil, then butter and whisk just untilbutter melts. Season with salt and pepper. Spoon vegetables onto plates. Serve with chicken and sauce.*Black truffles and black truffle sauce are available at specialty foods stores.**Available at Italian markets, specialty foods stores and some supermarkets.

Chilean Potato Pie (Pastel De Papas) 49Preparation: 20 Minutes , Cook Time: 40 Minutes Makes 8 Servings5 cups potatoes, peeled and cubed 2 tomatoes, diced2 tablespoons butter, or to taste 1 tablespoon tomato pastesalt to taste 1 pound ground beef2 eggs, beaten 2 tablespoons shredded panquehue cheese1/2 cup vegetable oil 1/2 teaspoon chopped fresh parsley1 clove garlic, minced salt and black pepper to taste1 onion, diced 1 pinch cayenne pepper (optional)Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir untilthe onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste;continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cookuntil browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt,black pepper, and cayenne pepper.Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beefmixture, then spread the remaining mashed potatoes over the beef to completely cover.Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Chilean Steak Salad with Sherry Vinaigrette 501 1/2 pounds small red new potatoes 1/4 cup plus 2 tablespoons extra-virginsalt olive oil1/2 pound green beans, cut into 1 1/2-inch 1 head romaine lettuce (1 pound), cutlengths crosswise into 1-inch ribbonspound two 1- strip steaks, about 1-inch 1 cup grape or cherry tomatoesthick 4 radishes, thinly slicedfreshly ground pepper 2 carrots, coarsely grated3 tablespoons sherry vinegar 1 avocado, cut into 1/2-inch slices1 teaspoon whole-grain mustardIn a large saucepan, cover the potatoes with lightly salted water and bring to a boil. Cook the potatoesover high heat until tender, about 20 minutes. Drain and let cool, then quarter. Meanwhile, in a mediumsaucepan of boiling salted water, cook the green beans until crisp-tender, 5 to 6 minutes. Transfer thebeans to a colander and refresh under cold water. Drain and pat dry.Preheat the broiler or light a grill. Season the strip steaks with salt and pepper and broil them about 8inches from the heat source or grill directly over the fire for 10 to 12 minutes for medium-rare meat.Allow the steaks to rest for about 5 minutes, then slice crosswise 1/4-inch thick.In a glass jar, combine the sherry vinegar, mustard and oil. Cover the jar tightly with a lid and shake untilthe vinaigrette is emulsified.In a large bowl, toss the potatoes and beans with the lettuce, tomatoes, radishes and carrots. Pour two-thirds of the vinaigrette over the vegetables, season with salt and pepper and toss to coat. Add theremaining vinaigrette and the avocado, toss gently and mound the salad on plates. Arrange the steak overthe salad and serve.