BLOCK : F NAME : YESEUL LEE Meal Planning

Menu Shrimp soup Grilled steak Key Lime Pie

Shrimp Soup

Ingredient 1/4 cup sliced green onions 3 tablespoons butter 1/4 cup all-purpose flour 1 teaspoon ground mustard Pinch cayenne pepper 2 cups half-and-half cream 1 cup chicken broth 2 tablespoons minced fresh parsley 1/8 teaspoon dried thyme 1/8 teaspoon hot pepper sauce 1/8 teaspoon Worcestershire sauce 1-1/4 cups cooked small shrimp, peeled and deveined 1/4 cup dry sherry or additional chicken broth Salt and pepper to taste

How to make In a large saucepan, sauté onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.

Grilled Steak

Ingredient 4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed 2 tablespoons canola or extra-virgin olive oil Kosher salt and freshly ground pepper

How to make About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Key Lime Pie

Ingredient Crust 1 1/4 cups (310 ml) graham cracker crumbs 1/4 cup (60 ml) unsalted butter, melted 2 tablespoons (30 ml) sugar Filling 1 cup (250 ml) lime or key lime juice 2 tablespoons (30 ml) cornstach 1 can 300 ml sweetened condensed milk Grated zest of 1 lime or Grated zest of 6 key limes 2 tablespoons (30 ml) 35% cream 2 eggs Whipped Cream 1 3/4 cups (430 ml) 35% cream 1/4 cup (60 ml) icing sugar Grated zest of 1 lime (optional)

How to make Crust 1.With the rack in the middle position, preheat the oven to 180 °C (350 °F). 2.In a bowl, combine all the ingredients. Press into a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Set aside. Filling 3.In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled. Whipped Cream 4.In a bowl, beat all the ingredients with an electric mixer until stiff peaks form.

Time Plan Pie filling need 3 hours to cool, so make it first. Takes 20 minutes. About 30 minute for Shrimp soup Let the steak meat on the room temperature while cook the shrimp soup. Preheat the oven and start to make pie crust. Takes 20 minutes. Whipped cream takes little. When finished to make whipped cream, fill the crust with filling and put on the whipped cream. To make medium rare steak, grilled steak for 8 to 10 minutes.