Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon

Recipe courtesy Gourmet Magazine

6 hard-boiled large eggs, peeled 1 tablespoon finely chopped shallot 2 teaspoons finely chopped fresh tarragon leaves 2 tablespoons drained capers, rinsed and finely chopped 1/2 cup mayonnaise 6 (4 to 5-inch) soft round seeded rolls, split 18 watercress sprigs, tough stems discarded 1/4 pound sliced smoked salmon
Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.

Famous Korean Bul-go-gi - Beef marinated in soy sauce

Serves 4
2 lb beef (loin tip steak)*, thin sliced
SAUCE
3 green onions, sliced in a bias
1/4 cup soy sauce
1/4 cup sugar
2 tbsp sesame oil
2 tsp pepper
1 tsp sesame seeds - optional
1-2 tbsp minced garlic
1 tbsp juice of ginger - optional
1/2 onion, grind in a food processor

VEGETABLES
4 button mushrooms, sliced
1/2 onion, thinly sliced
Slice beef very thin.

Combine all ingredients for sauce in a big bowl. Marinade beef and vegetables for at least 30 minutes. 1-2 hours is the best, after more than several hours it will taste too salty.
Grill with medium high heat and have the juice of beef and vegetables on rice.

Puerto Rican Eggnog (Coquito)

2 cups coconut milk
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum

Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until
sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into
an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon
Should serves about 4 cups.

Contributed by Brenda Hurtado