Steak Lovers Cherry Chocolates A1 Recipes

Steps:

• Heat grill. Grease with non stick spray.
• In double boiler add chocolate and melt on low heat. Stir until completely melted.
• Add mayo. Stir to combine.
• Add beer. Stir to combine.
• Add all other ingredients, except cherries. Stir and heat for approximately 3-5 minutes Sauce should be semi thick.
• Take 1/2 of the sauce and brush both sides of steak. Grill for 4-5 minutes on both sides. Let rest for 5 mins before slicing.
• Add chopped cherries to remaining sauce. Stir. Serve with sliced meat.

Steps:

• Combine one tablespoon of the A1 with one tablespoon of the lemon juice and the grated garlic and half of the olive oil. Whisk to combine.
• Place rosemary sprig in the bottom of a marinating container an top with steak.
• Pour the marinade over the steak. Cover and refrigerate for 24 hours. Remove from refrigerator about 30 minutes before grilling.
• Cook pasta per package directions. Once drained, mix with one tablespoon of the remaining olive oil.
• Preheat grill pan to smoking hot.
• Season the steak with the spiced sea salt.
• Grill skirt steak on both sides for about two minutes each side. Remove from heat and let steak rest.
• Add porcini to a microwave safe bowl with the chicken stock. Microwave for 30 seconds on high.
• Add one half of the rest of the olive oil, the shallot and the butter to a sauté pan. Cook until shallots just begin to brown.
• Add in the remaining A1 from the 1/4 cup along with the porcini and hot stock. Stir an set aside.
• Add remaining olive oil to large skillet. Add 1/2 of the spinach and the nutmeg.
• Once the spinach is wilted, add the cooked pasta, the rest of the spinach, and the sauce mixture. Stir to combine.
• Slice steak against the grain into bite sized pieces.
• Pour into pasta bowl. Top with steak.
• Pour any remaining steak juices into plating bowl and combine.
• Add goat cheese right before serving.
• Top with fresh parsley.
• Drizzle with the extra A1 before serving.

Steps:

• boil 16 ounces of water for pasta, add a pinch of salt.
• once water comes to a boil, add uncooked pasta for 7 to 8 minutes, a la dente.
• season your steaks with a tablespoon on each of A1 sauce.
• cook steak for five minutes on each side on a low to medium heat.
• take pasta off once done, drain water off from pasta into a colander.
• let your steak rest for about 5 minutes to seal in the juices, before slicing thinly into thin strips.
• plate your pasta, put your thin strips of steak on top.
• make your Aioli Sauce.
• blend 3 egg yolks, 1 pint of virgin olive oil, 1/4 teaspoon of minced garlic.
• Add 2-3 tablespoons of lemon juice at the end of the sauce if too thick, too unthicken (5 minutes).
• Warm your sauce with the spinach for about 5 minutes.
• Drizzle the sauce with the spinach over the plated pasta and steak.
• May grate some fresh parmesan on top of each plate.
• Enjoy your A1 Pasta with Steak with A1 Spinach Aioli Sauce A1.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.