4 Kids 'n Us Recipes

Yield:
serves 8 persons

Beef Marinade
5
lbs. Beef (cut into 2-3 oz chunks)
1 cup canola oil
½ cup garlic (chopped)
¼ cup black pepper
Method:
1.
Place beef in a mixing bowl
2. Add oil, garlic, and pepper to beef and mix well
3. Place in a container, label, date it and allow it to marinate for
24 hours

Ingredients - Roasted Shallot-Garlic Butter
½ cup unsalted butter
2.5 oz. shallots
2 oz. garlic
1 TSP Lemon Juice
1 TSP Granulated Sugar
TO TASTE Salt and Pepper
Method

1. Roast shallots and garlic in separate pans until soft and golden
brown. Puree the shallots and garlic together and let cool.

2. Let the butter sit out at room temperature until it softens.

3. Add all remaining ingredients. Whip until all ingredients are incorporated
and butter is fully whipped.

INGREDIENTS:
1
TBSP Corn Syrup

1/2
tsp. Onion Powder
2
TBSP Molasses

2
Cups Canola Oil
4
TBSP Sugar

1
TBSP Dijon Mustard
1/2
Mango Pureed

1
TBSP Poppyseeds
1/2
Cup Apple Cider Vinegar

1
Pinch Salt
1
tsp. Garlic, chopped

To
Taste – White Pepper

METHOD:
1.
Wash and peel mango. Dice into cubes and puree in food processor.

2. Continue blending and add the rest of the ingredients (except
for the poppy seeds), blend until creamy consistency.
3.
Pour in canola oil slowly until completely emulsified; add poppy
seeds at the very end.
4.
Adjust seasoning to taste and keep refrigerated.

A
good accompaniment for all types of mixed greens or fruit and
vegetable relish.