Heirloom Tomato and Burrata Cheese Platter

Slice your favorite colored Heirloom tomatoes and assemble them nicely on a plate with some fresh basil. In the center I added my favorite silky Burrata cheese. I crushed some fresh ground pepper and sea salt on top followed by some olive oil. Serve with some sliced sourdough bread or your choice of crackers.

Cooking With Style

SARIT

Home Made Korean BBQ

Korean BBQ is so easy to make and fun way to enjoy your food. For the marinates I made a chicken basil, skirt steak and mini burgers. For the chicken basil marinate I processed basil, olive oil, garlic. For the skirt steak I processed some garlic, favorite bbq sauce of your choice, olive oil, honey, cayenne pepper. For the mini burgers I processed the actual ground beef with some cumin, paprika, tumeric, some olive oil, salt and pepper.

Next step you can either use an actual bbq, but instead I used a mini electric grill indoors on my stove with the vent on so it does not get smokey in your home. Make sure to flip the meats over so they don't burn.

Cooking With Style

SARIT

Asian Noodle Stir Fry

For the stir fry sauce I mixed the following ingredients together, chopped up garlic, hoisin sauce, soy sauce, vegetarian oyster sauce, sesame oil, salt, pepper, chili flakes. First place a few spoons of the sauce with the already cut pieces of skirt steak into a bowl to sit and marinate for about 20 minutes before cooking begins. Next you want to cook the vegetables, I used carrots, mushrooms, snow peas, broccoli, beginning with sautéing the onions and then adding the rest of the vegetables one by one depending on which ones take the longest to cook. Once all the vegetables are cooked, next on a frying pan cook all the meat making sure to add in more sauce when needed. Once everything is cooked add the vegetables and meat together.

For the noodles I used flat glass noodles and boiled them until cooked, placed them into a bowl, then added in the stir fry and mixed everything together.

Cooking With Style

SARIT

Delicious Peppercorn Steak Dinner

I chose to complete this meal with a side of sauteed spinach and some mash potatoes, but you can add any side of your choice. I used a piece of rib eye steak, I first seared the meat on the stove on high heat. Make sure to flip over so both sides get nice and seared. Turn the oven on 375 and place the steaks in the oven after searing so the rest of your meat gets cooked.

For the Peppercorn sauce I first reduced a few cups of red wine in a saucepan, lots of crushed peppercorns, chopped up garlic, spoonful of margarine, a rue (I made by mixing some flour and cold water) few cups of beef broth. Once all reduced into a sauce smother the steak in the sauce before placing in the oven as well as serving the dish with a side sauce.

Cooking With Style

SARIT

Tomato Baked Chicken

If you love tomatoes then you will love this recipe. It is fairly simple and the results are pretty tasty. So for the marinate I mixed in tablespoon of tomato paste, half of spoon of honey, olive oil, salt, pepper, minced garlic, and one juice of lemon. Brush the marinate on the chicken and bake in the oven for an hour or so on 375.

Cooking With Style

SARIT

Chicken Kabobs

For the chicken kabobs you can use any vegetables of your choice. I used cherry tomatoes, onions, bell peppers and mushrooms. For the marinate I chopped up some fresh parsley. Along with the parsley I juiced a bunch of limes, juice of one whole tangerine, olive oil, salt, pepper, cumin, tumeric and a spoonful of honey. Leave the marinate and chicken together for about 30 minutes and then begin to skewer everything on either metal or wood skewers. If you use wood skewers make sure to place them in water before using so they do not burn. I used the oven to bake the dish however you can use the bbq grill.

Cooking With Style

SARIT