From Cheryl of North Carolina
Orange Ancho Chile Sauce
Makes 6 Servings

2 C. Orange Juice
1 C. Orange Sections, chopped; white membrane
   removed (about 1 large or 2 medium oranges)
2 T. Butter
2 T. Chopped Shallots (about 1 – 2 shallots)
1 T. Cornstarch
2 tsp. Ancho Chili Powder
1 tsp. Grated Orange Zest
½ tsp. Ground Cumin
½ tsp. Kosher Salt (or other coarse salt)

In a medium saucepan, melt the butter over medium
heat and add shallots; sauté shallots until softened.
Whisk cornstarch into the orange juice, then pour into
the saucepan with the butter and onions.  Simmer,
stirring occasionally for 5 minutes (mixture will begin
to thicken).  Add the remaining ingredients to pan,
stir to combine well.  Continue to cook and stir over
medium heat for 10 minutes.  Mixture will be thickened
and syrup-y.  Serve warm with grilled steaks.

From Michael in New Mexico
Cranberry Teriyaki Steak Sauce
Makes about 1 Cup

2/3 C. Diced White Onion
½ C. White Wine
½ C. Brown Sugar
½ C. Chopped Dried Cranberries
¼ C. Teriyaki Sauce
¼ C. Soy Sauce
1 tsp. Minced Garlic
¼ tsp. Cayenne Pepper

In a medium saucepan, stir together all ingredients
except cranberries, and heat over medium-high
heat.  Stir occasionally until mixture begins to
boil; reduce heat to low and simmer for 5 minutes.
Add cranberries; cook and stir over low heat for
15 minutes.  Remove from heat and keep warm
until ready to serve.

Appetizers Make Any Occasion Festive!

Even Saturday night dinner at home can be special when you
take time to prepare something special, like an appetizer or
fancy dessert.  Seafood appetizers are a good foil with steak,
and you can find both at Kansas City Steak Company.

Our jumbo shrimp are just that – jumbo in size and flavor -
and they’d be perfect for the recipe we’ve posted for
you today.  Dates for holiday parties will soon fill everyone’s
calendar, from neighborhood get-togethers to office potlucks.
If you stock up now on our jumbo shrimp, you’ll have it on hand
for the busy holiday season ahead.  Click here to see our jumbo shrimp:
http://www.kansascitysteaks.com/Jumbo-Shrimp.3.htm

From Sarah in Oregon
Shrimp Appetizer
Makes about 45 pieces

1 Pound Medium Shrimp, peeled and deveined
    (about 45 pieces)
1 lb. Bacon, cut into thirds crosswise
½ tsp. Garlic Powder
Salt and Black Pepper, to taste

Pre-heat broiler in oven.  Sprinkle shrimp with garlic
powder, salt and pepper.  Wrap each shrimp in one-third
of a piece of bacon.  Arrange shrimp on a broiler pan, and
broil 3 to 4 inches away from broiler element.  Watch
carefully, and turn shrimp over when bacon begins to
sizzle.  Continue to turn shrimp as it cooks, for about
8 to 10 minutes.  Bacon should be crisp and shrimp
should be opaque and easy to cut with a fork.  Serve
on picks.

A Pesto For Any Special Occasion

Today’s pesto recipe calls for mint leaves and hazelnuts-
not the usual basil leaves, pine nuts and parmesan cheese.
We thought this original recipe with its uncommon mix
of ingredients would be an interesting one to try, and
perhaps serve, with your upcoming holiday meals.

We’d love to hear about more pesto recipes using ingredients
that are unexpected and unique! Post them here to share
with all our visitors, and let us know what meat or main
dish they compliment.

From Paul in Colorado
Mint and Hazelnut Pesto
Makes about ¾ – 1 Cup Pesto

1 C. (Packed) Fresh Mint Leaves
½ C. Toasted Hazelnuts
½ C. Olive Oil
¼ C. Fresh Lemon Juice
3 Garlic Cloves, peeled and crushed
1 tsp. Black Pepper
1 tsp. Salt

Combine all ingredients, except olive oil, in a food processor or
blender and process until finely chopped.  Turn processor off, and
scrape down mixture from sides of processor bowl.  Turn processor
on, and while its running add the olive oil in a slow stream through
the feed tube, until all oil is incorporated with the mint mixture.
Turn off processor; add additional salt and pepper to taste, if
necessary, before serving.

Kathryn Cleaver
Bowie, MD

Mango Curry Marinade and Sauce

Ingredients:
1 Chipotle Pepper in Adobo Sauce
1 12 oz. Can Mango Nectar
1 Tbsp Major Gray’s Chutney
1 Tbsp Madras Curry Powder
1/2 Tsp Ground Cloves
2 Tbsp Brown Sugar
1/4 Cup Vegetable Oil
1 1/2 – 2 lb Top Sirloin (One large or 4-6 individual steaks)

Directions:
Chop one chipotle pepper.  Mix all ingredients including chopped chipotle pepper in medium bowl.  Place steak(s) in one gallon zip top bag and pour marinade over steaks.  Seal well and place in refrigerator for 3 hours.  Start grill and bring to medium heat.  Remove steak from marinade, reserve marinade.  Cook steak to medium, apporximately 6 minutes each side.  While steak is cooking, bring marinade to boil in one quart pan, and continue to boil for 5 minutes, until it becomes a gently thickened sauce.  Removes steak from grill to serving platter and let rest 5 minutes.  Drizzle steaks with sauce and serve.

Beef: An Important Part Of Your Diet!

Did you know that almost half of the fat contained in beef is the
same variety that scientists have determined actually lowers your
blood cholesterol levels?  It’s monounsaturated fat – the very same
kind found in olive oil.  Cholesterol is a necessary nutrient in a
well-balanced diet; among other critical functions, it helps us metabolize
Fat-soluble vitamins A and D.  Too much of it in the bloodstream, though,
contributes to cardio-vascular disease.  Monounsaturated fats ”clean” the bad
cholesterols from our blood.

So, what kind of sauce would you serve with lean beef? One that starts with the
humble carrot! You’ve probably read about the benefits of beta-carotene – a
nutrient that has been proven to neutralize toxins in the body.  All orange-colored
vegetables contain some beta-carotene, and carrots have one of the highest percentages
of them all (also high in fiber, but low in calories).

Try this sauce with a Kansas City Steak Company top sirloin, and see
how delicious “nutritious” can be!

From Rebecca in Texas
Sherried Carrot Steak Sauce
Makes 4 Servings

1 Large Carrot, peeled and cut into 1″ pieces
1 C. Dry Sherry
1 Clove Garlic, minced
5 T. Butter, divided
1 T. Worcestershire Sauce
Salt and Black Pepper, to taste

In a medium saucepan, bring salted water to
a boil; add the carrot pieces and cook until
easily pierced with a fork.  Place carrot in a food
processor or blender, and puree; set aside.
In the same saucepan, over medium-high
heat, place garlic, 1 tablespoon of the butter,
and the sherry.  Cook and stir occasionally,
until reduced by half.  Add the pureed carrot
to the mixture, and continue to stir constantly
for 1 minute.  Remove the pan from heat, and whisk
in the worcestershire sauce.  Add the remaining
butter, one tablespoon at a time, until all is
incorporated and the sauce is smooth.  Season
to taste with salt and pepper before serving.

Citrus-Maple Marinade

Mary Shivers
Ada, OK

Ingredients:
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup pure maple syrup
1/4 cup white cooking wine
1 teaspoon lemon pepper seasoning
1/2 teaspoon Greek seasoning

Directions:
Stir all together.  Pour over sirloin steaks.  Cover and marinate overnight before grilling.