Saturday, September 8, 2012  UCLA v. Nebraska

GAME DAY APPETIZERS

TOMATO ZUCCHINI TART1/2 15 oz package refrigerator piecrust1 medium zucchini, thinly sliced2 tsp olive oil3 medium plum tomatoes1/2 cup fresh basil, chopped1/3 cup grated parmesan1/3 cup mayonnaise1/2 teaspoon pepper
Fit piecrust into 9" tart pan. Trim excess. Prick bottom and sides with fork. Bake crust at 450 9-11 minutes until brown.
Sauté zucchini in oil over medium high heat until tender. Arrange on piecrust, tomatoes on top.
Stir basil, cheese, and mayonnaise. Drop spoonful on each tomato, spread evenly. Sprinkle with pepper. Bake at 425 10-15 minutes or until done.
CURRIED SHRIMP TARTS1 cup shrimp, chopped1/2 package cream cheese3 tbl green onions, chopped1 tbl fresh lime juice3/4 tsp curry1/4 tsp ground red pepper15 phyllo pastry cups31/2 tbl mango chutneyFlaked coconut, toasted

Main Course

Steve’s Marinated Flank Steak

1 flank steak, about 11/2 pounds
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 T brown sugar
Freshly ground pepper

½ cup red wine

In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours or overnight.

Remove the steak from the marinade.
Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve. 

Desert

Marie Callendar's Razzleberry Pie