Ingredients

1 1/2 pounds flank steak
German stone ground mustard, to taste
1/2 pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 1/2 cups water
1 cube beef bouillon

Directions

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

— > TRY IT! < —

{Via:  All Recipes}

Ingredients

2 cups fresh or frozen whole kernel corn
3/4 cup cucumber, peeled, seeded and diced
1/2 cup diced red onion
3 tomatoes, chopped
6 scallions, chopped into 1/4-inch segments
3 tablespoons sour cream
Salt and pepper
1/4 cup red wine vinegar
1/2 cup salad oil
3 tablespoons chopped cilantro {we subbed dill because cilantro is yuck-o}

Directions

Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve in large bowl, family style. {Yields 6 servings.}

{Recipe Via: Robert Irvine}

Ingredients

• 8 quahog or chowder clams
• 6 tablespoons butter, at room temperature
• 2 tablespoons minced garlic
• Kosher salt and freshly ground black pepper
• 8 ounces chopped chorizo sausage
• 1/2 cup minced onions
• 1/4 cup minced celery
• 1/4 cup minced green peppers
• Emeril’s Essence, for seasoning, recipe follows
• 1 cup dried fine bread crumbs
• 3 tablespoons chopped fresh parsley
• 1/4 cup reserved steaming liquid
• 1/2 cup grated Parmigiano-Reggiano
• Aluminum foil or butchers twine
• Chopped parsley, for garnish

Directions

Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.

Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.

In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.

Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.

Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.

Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.

Believe me, try L’Ecole. Yum yum in my tum tum.