Recipes

RECIPE INGREDIENTS
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse ground black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
For the Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh oregano, finely chopped
3 tablespoons olive oil
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon garlic, minced
3/4 teaspoon salt
DIRECTIONS
Whisk Mojo Sauce ingredients in small bowl. Set aside.

Cut beef steak into 1-1/4 inch pieces; season with pepper.

Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

Place kabobs on grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.

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RECIPE INGREDIENTS
1 1/2 cups long-grain rice
3 tablespoons lime juice (from about 2 limes)
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
2 tablespoons cooking oil
3 1/2 teaspoons sugar
Pinch cayenne
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
3 carrots, grated
4 scallions including green tops, chopped
6 tablespoons chopped cilantro or fresh parsley
2 pounds skinless center-cut salmon fillet, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
* Available at Asian markets and many supermarkets

Salmon with Thai Rice Salad Recipe at Cooking.com
DIRECTIONS
Stir the rice into a medium pot of boiling, salted water and cook until just done, about 10 minutes. Drain. Rinse with cold water and drain thoroughly.

In a large glass or stainless-steel bowl, combine the lime juice, fish sauce, 1 tablespoon of the oil, the sugar, and cayenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.

Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put the salmon on the pan. Broil until just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon.

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RECIPE INGREDIENTS
For the Cookies:
1 cup butter (no substitutes), softened
1 cup sugar
2 eggs
1/4 cup half-and-half cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the Frosting:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half-and-half cream
Food coloring and colored sugar, optional
DIRECTIONS
FOR THE COOKIES:
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2 1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 325 degrees F for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

FOR THE FROSTING:
In a mixing bowl, cream butter, sugar, vanilla and enough cream to achieve desired frosting consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.