Steaks As Big As Our Head Recipes

Steps:

• Up to one day ahead: Soften butter a bit but not quite to room temperature.
• Mix in the chopped rosemary, orange zest and pepper.
• Shape into a log on a sheet of waxed paper.
• Seal the ends and refrigerate.
• (best done at least an hour before serving).
• Place steaks in a large container with the first 4 ingredients.
• Turn to coat.
• Cover and marinate in the refrigerate for at least 2 hours, turning occasionally.
• Prepare grill to high heat.
• Do not wipe the garlic pices off the steaks.
• Grill steaks to desired doneness, adding some of the garlic and rosemary from the marinade as you grill.
• Allow steaks to rest, covered 5 minutes before serving.
• Slice compound butter into approximately 1 Tablespoon sized disks.
• Serve Steak topped with a disk of the butter.
• Call the cardiologist.

Steps:

• In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
• In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
• Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
• Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.