Dinner 

The Perfect Date Night Steak

submitted by Hudson Hsieh 

11th grade


This simple to make, yet delicious recipe will be sure to wow your special someone. The recipe is extremely versatile as it can be applied to all your favorite cuts of steak. 


Step 1: Picking the Steak

Ribeye- Most popular cut because of it’s great marbling, favor, and distinctive look


T-Bone- Contains meat from two parts of the cow, leaner than the more expensive steaks, but still packs great flavor


Tenderloin (Filet Mignon)- Not as flavorful, but extremely tender with great marbling 


Flank Steak- Chewy steak that absorbs flavor extremely well

Sirloin- Extremely flavorful, and if cooked right, very tender


Tri Tip- Flavorful steak that has good marbling, which preserves the tenderness of the steak 


Step 2: Storing the Steak

Steak can be stored safely in the freezer for up to six months, but the quality will degrade after three months, which is when freezer burn will start to occur. To prevent steak from degrading in quality, it’s best to store it in a vacuum sealed bag or any bag that is sealed to prevent moisture from building up in the steak.  


Step 3: Thawing the Steak

When it’s time to cook your steak, take it out of the freezer for a few hours and place it on a plate in the fridge. Use a paper towel to catch the water that thaws with the meat. Doing it this way helps to slowly increase the temperature of the steak, this allows the muscle fibers of the steak to relax.


Step 4: Preparing the Seasoning

The best way to season steak is with flaky kosher salt and freshly grinded pepper

*Kosher salt is the best type of salt to use because the large salt crystals are visible to the eye, so it’s easy to tell when they are fully absorbed into the steak meat and they also help to cover more area of the steak, allowing for an even coating. 


Make sure to dry the steak with paper towels before seasoning in order to prevent moisture from building up, which can result in uneven cooking. 


When flavoring the steak, be sure to fully cover it with salt and pepper. 


Salt and pepper helps to enhance the natural meaty flavor of the steak while also chemically reacting with the outside of the steak in order to create a distinctive crust

*Make sure to season at least one hour before cooking, to give time for the salt and pepper to dry out and penetrate into the center of the steak. This will help the steak to develop an even better crust. 


Step 5: Getting Ready 

to Cook

The best pan to cook steak in is a cast iron pan because it holds heat better than other types of pan and helps to retain even heat throughout the pan. Set the stove to medium-high heat. 


Evenly coat the entire pan with a high smoke point oil such as canola or avocado oil, and wait until the oil starts to slowly shimmer before putting the steak in.


Step 6: Cooking

The steak should immediately sizzle upon being placed in the pan. Once in the pan, use a spatula to press down on the steak to ensure that every part of the steak is touching the pan. Feel free to move the steak around so the whole steak is exposed to the hottest part of the pan. 


After about four minutes, flip the steak, and the steak should have a nice hard crust on the other side. Repeat this for the other side.


*Place 3 tablespoons of butter with some garlic cloves that have been crushed with thyme and rosemary into the pan. Set the stove at medium to low heat. Use a spoon to pour the melted butter with the spices onto the steak. This will help to infuse even more flavor into the steak. Do this for 2 minutes. 


Use a kitchen thermometer while the steak is in the pan and the internal temperature should be:


120 degree fahrenheit for rare

130 degree fahrenheit for medium rare

140 degree fahrenheit for medium

150 degree fahrenheit for medium well

160 degrees fahrenheit for well done


If you enjoy your steak at a more doneness than medium rare, let it cook in the pan for two more minutes each side on medium heat and check the temperature until it reaches the desired doneness. 


Step 7: Plating

Feel free to take the steak off the pan a few degrees before the desired cook, and the residual heat will finish cooking the steak.


Let the steak rest for 5-8 minutes, allowing the fibers to relax from the heat and for the steak to reabsorb the juices. 


Cut against the grain of the steak when plating, and finish it off with some more flaky kosher salt prior to serving. 


Step 8: Sides

Mashed potatoes- It provides a creamy texture that complements the tenderness of the more expensive steaks while providing a neutral taste for the more flavourful cuts

*Tip- Make sure to use lots of butter and mix it well to create the smoothest possible texture*


Mac and cheese- A more playful and less formal side, Mac and Cheese done right are a perfect way to complement the heaviness of the steak’s fat and texture

*Tip- Jazz it up as much as possible and bake it until it has a nice golden brown crust*


Stuffed baked potatoes- Delicious, packed with goodness, and tender; a stuffed baked potato goes well with any dish

*Tip- Don’t undercook the potato, make sure it extremely soft*


Asparagus- A classic side dish for steak that is crunchy, delicious and flavorful

*Tip- Cook the asparagus in the steak fat*


Grilled corn- Juicy, tangy, and delicious. It’s just the best

*Tip- Don’t be afraid to go crazy with the seasoning. The more the better*

Instant Penne Pasta

a recipe from The Kitchn

submitted by Rimsha Abbasi 

11th grade


Ingredients:

- 1 1/2 cups water

- 1/2 cup heavy cream

- 1 jar marinara sauce

- 1/2 tsp salt

- 12 ounces dried penne pasta 


Recipe:

1) Add all the marinara sauce and the salt to your pressure cooker. Start stirring and add the penne to the pot. Stop stirring.

2) Add water to the empty jar, shake, and pour it over the penne. Still no stirring.

3) Lock the lid and seal the pressure vault. Cook it on high pressure for about 5-7 minutes. 

4) After 5-7 minutes, release the pressure and turn the cooker off. 

5) Pour the heavy cream in the pot and stir to mix it well. 

6) Enjoy!


Penne Ala Vodka

a family recipe

submitted by Dionisus Liveris 


Penne vodka is a classic Italian-American pasta dish that features penne pasta tossed in a creamy tomato and vodka sauce. The sauce is typically made with ingredients like tomatoes, heavy cream, vodka, garlic, onions, and sometimes crushed red pepper for a hint of heat. The vodka adds a unique flavor and helps enhance the overall richness of the sauce. Penne vodka is known for its creamy and slightly tangy taste, making it a

comforting and flavorful pasta dish.


Ingredients:

● Penne pasta

● Olive oil

● Garlic, minced

● Onion, finely chopped

● Crushed red pepper flakes (optional, for heat)

● Vodka

● Canned crushed tomatoes

● Heavy cream

● Salt and black pepper

● Parmesan cheese (optional, for garnish)

● Fresh basil or parsley (optional, for garnish)


Recipe:

Cook Penne:

● Cook the penne pasta according to the package instructions until al dente.  Drain and set aside.


Sauté Aromatics:

● In a large pan, heat olive oil over medium heat.

● Add minced garlic, chopped onions, and optional crushed red pepper flakes. Sauté until the onions are soft and translucent.


Deglaze with Vodka:

● Pour in a splash of vodka to deglaze the pan, stirring to incorporate any browned bits. Allow the alcohol to cook off, leaving behind the flavor.


Add Tomatoes:

● Stir in the canned crushed tomatoes. Simmer the mixture for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.


Incorporate Cream:

● Reduce the heat and pour in the heavy cream, stirring well to combine. Simmer for an additional 5-10 minutes until the sauce reaches your

desired consistency.


Macaroni and Beef

a recipe from Linneahhhh

submitted by Guerthendrick Julien

11th grade


Ingredients:


Recipe:

1) In a pan, add ground beef making sure every part is browned


2) Season with salt and garlic salt as beef is browning


3) Into a pot, boil macaroni on the side


4) Once beef is completely cooked, add in 2 cans of tomato soup and stir


5) Once pasta is cooked, drain and add into beef and mix


6) Done!

Moussaka

a Greek family recipe

submitted by Dionisus Liveris

Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. Today I will recommend the Greek variation and list the recipe below.

Ingredients:

Eggplant (aubergine) - sliced

Olive oil - for cooking

Onion - finely chopped

Garlic - minced

Ground lamb or beef

Tomatoes - chopped or canned crushed tomatoes

Tomato paste

Red wine (optional)

Cinnamon - ground

Allspice - ground

Salt and pepper - to taste

Potatoes - sliced (optional, some moussaka recipes include a layer of potatoes)

Béchamel sauce (white sauce):

Butter

All-purpose flour

Milk

Nutmeg - grated

Salt and pepper


How to make Moussaka


There are 4 components to Moussaka:


cooking the eggplant


the meat sauce, a rich Bolognese type sauce made with lamb or beef but with traditional Greek flavors of oregano and cinnamon


thick béchamel sauce – thicker than used in Lasagna and things like Broccoli Gratin, it’s semi-set using eggs;


layering it all up, lasagna style.

3 Cheese Pasta

a recipe from Jayy Rene

submitted by Guerthendrick Julien

11th grade


Ingredients:


Recipe:

1) Add beef and sausage into frying pan and cook until ready for use


2) Add garlic powder, onion powder, red pepper flakes, and ragu. Mix Well


3) Set aside at low heat and prepare a pot for boiling pasta


4) Boil pasta and mix meat once pasta is completely boiled and water is removed


5) Add mix into glass baking dish


6) Add ricotta cheese, mozzarella cheese, and colby jack cheese on top


7) Place into oven at 350 degrees until all cheese is melted


8) Done.


Creamy Pasta

a recipe from TikTok

submitted by Guerthendrick Julien

11th grade


Ingredients:


Recipe:

1) Boil pasta to al dente


2) Drain pasta


3) Melt butter in a pan


4) Add in pasta sauce and sitr


5) Add chili flakes, salt and stir


6) Add in cooking cream and stir


7) Add in pasta and stir


8) Done.


Taco Lasagna

a recipe from Aldente Diva

submitted by Guerthendrick Julien

11th grade


Ingredients:


Recipe:

1) Brown 2 lbs of ground beef, add in taco seasoning packets


2) Shred cheese


3) Cover baking dish with oil


4) Cover dish with tortillas


5) Add in the seasoned ground beef, beans, and shredded cheese


6) Cover with tortillas


7) Repeat steps and add remaining cheese on top of tortillas


8) Bake at 375 for 20 minutes, until all cheese is melted.