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1. Recipe Name: Grilled Lobster with Creamy Chili Vinaigrette


1/4 cup chopped fresh cilantro

3 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

2 tablespoons chili-garlic sauce*

2 garlic cloves, minced

2 teaspoons sugar

3/4 cup plus 2 tablespoons olive oil

9 ounces angel hair pasta

2 8oz lobster tails (thawed if frozen), split lengthwise in half

1 tablespoon butter

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

Lemon wedges


Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside. Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil. Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette. *Available at Asian markets and in many supermarkets.

Nutritional Info:

Servings: 2

Prep Time: 30 minutes


Recipe Name: Beef Tenderloin “Chimichurri”

 Ingredients: Beef Tenderloin

1 Tbsp Olive Oil

1 Tbsp Kosher Salt

1 Tbsp Ground Black Pepper

1 Tbsp Granulated Garlic

1 Cup Fresh Cilantro (Packed Tight)

1 Cup Fresh Italian Parsley

6 Tbsp Olive Oil

3 Garlic Cloves

2 Tbsp Red Wine Vinegar

2 Tbsp Cold Water

1 Tsp Crushed Red Pepper Flakes

1 Tsp Kosher Salt

1 Tsp Ground Black Pepper


In a Food Processor combine the following ingredients: Cilantro, Italian Parsley, Garlic, Olive Oil, Red Wine Vinegar, Cold Water, Crushed Red Pepper Flakes, Kosher Salt & Ground Black Pepper. Turn Food Processor on and let everything mix until well incorporated. If sauce looks to dry add more liquid if the sauce looks to loose add more cilantro or Italian parsley until it gets to the right consistency. Place in Plastic Container and put in refrigerator until ready to use. Preheat Grill Take Beef Tenderloin`s and rub with Olive Oil then season with Kosher Salt, Ground Black Pepper & Granulated Garlic. Place seasoned Beef Tenderloin`s on Grill. Cook Beef Tenderloin`s for about 4 minutes per side until desired doneness. When Beef Tenderloin has reached its desired doneness take off grill and set aside. Take Beef Tenderloin and using a knife carefully slice down one Beef Tenderloin at a time. Place sliced pieces of Beef Tenderloin on plate. Take Chimichurri Sauce out of refrigerator. Using a spoon pour over Sliced Beef Filet Mignon. Serve with favorite Side Dishes & Enjoy!!!

Nutritional Info:

Servings: 4 to 6

Prep Time: 40 minutes



Savory Garlic Marinated Steaks

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 1 Day 30 Min

2 servings


1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks


In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.