Gourmet List

Bex:

Japanese Beef Rolls-
INGREDIENTS

* 1 tablespoon vegetable oil
* 12 shiitake mushrooms, sliced
* 24 spears fresh asparagus, trimmed
* 8 thin-cut top round steaks
* 1/4 cup soy sauce
* 1 bunch green onions, green parts only

DIRECTIONS

1. Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Dunk the asparagus into the boiling water, then place into ice water to stop the cooking. Set aside.
2. Preheat the oven broiler. Grease a broiling pan.
3. To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
4. Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to over cook, this could burn the steaks or make them tough to eat.

ANOTHER GREAT RECIPE:
Pan Seared Scallops with Pepper and Onions in Anchovy Oil-
INGREDIENTS

* 1/3 cup extra virgin olive oil
* 1 (2 ounce) can anchovy fillets, minced
* 1 pound large sea scallops
* 1 large red bell pepper, coarsely chopped
* 1 large orange bell pepper, coarsely chopped
* 1 red onion, coarsely chopped
* 2 cloves garlic, thinly sliced
* 1 teaspoon minced lime zest
* 1 1/2 teaspoons minced lemon zest
* 1 pinch kosher salt and pepper to taste
* 8 sprigs fresh parsley, for garnish
DIRECTIONS

1. Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
2. Meanwhile, toss the bell peppers, onion, garlic, lime zest and lemon zest in a bowl; season to taste with salt and pepper. Sprinkle the pepper mixture onto the scallops, and continue cooking a few more minutes until the scallops have browned on one side. Flip the scallops over, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.

Laura:

Make mini cheesecakes and put them on plates. Melt both white chocolate and dark chocolate and do zig zag lines alternately using each chocolate on a piece of parchment paper. Do the lines pretty close together to make the pattern. Refrigerate it for a few hours then take it out and break the chocolate into triangles and poke them into the cheesecake.