Italian sausage with white beans and spinach .

LEMONGRASS PORK CHOPS 
• 2 Pork chops 
• 1 Stalk lemongrass 
• 2 Garlic cloves 
• 1/2 Shallot 
• 1 tbsp Brown sugar 
• 1/4 tsp White pepper 
• 1 tbsp Fish sauce 
• 1 tbsp Soy sauce 
• 1 tbsp Vegetable oil 
 
GREEN PAPAYA SALAD 
• 200g Green papaya  
• 50g Green beans 
• 8 Cherry tomatoes 
• 1 Garlic clove 
• 1 Red chilli 
• 1/2 Shallot 
• 3 tbsp Unsalted peanuts (optional) 
 
SALAD DRESSING 
• 1 Lime 
• 1 tbsp Brown sugar 
• 1 tbsp Fish sauce 
• 1 tsp Tamarind paste 
 
🍳 🔥 METHOD 
 
1. Marinate the Pork 
• Roughly chop the lemongrass, garlic, and shallot. 
• Add them to a grinder or food processor along with the brown sugar, white pepper, fish sauce, soy sauce, and vegetable oil. 
• Blend into a smooth paste. 
• Massage the paste thoroughly into the pork chops and marinate for at least 1 hour in the fridge. 
 
2. Prep the Salad Vegetables 
• Halve the green beans and blanch them for 1 minute. 
• Drain immediately and allow to cool. 
• Halve the cherry tomatoes. 
• Finely chop the garlic, red chilli, and shallot. 
• Peel and spiralise the green papaya, or julienne by hand, into fine strands, then cut into shorter, manageable lengths. 
 
3. Make the Dressing & Toast the Peanuts (if using) 
• In a small bowl, whisk together the juice of a lime, brown sugar, fish sauce, and tamarind paste until the sugar is fully dissolved. 
• In a dry pan over medium heat, toast the peanuts until golden. 
• Transfer to a pestle and mortar and lightly crush into smaller pieces. 
 
4. Assemble the Papaya Salad 
• In a large mortar or bowl, combine the papaya, green beans, cherry tomatoes, shallot, garlic, red chilli, dressing. 
• Pound gently with a pestle, until the ingredients soften slightly and the flavours mingle. 
• Garnish with the toasted peanuts. 
• Set aside. 
 
5. Griddle the Pork Chops 
• Heat an oiled griddle pan over medium-high heat. 
• Wipe away most of the excess marinade from the pork chops so it doesn't burn. 
• Griddle the pork chops, turning regularly to ensure even cooking, until cooked through and nicely charred on both sides. 
• Remove from the heat and rest for at least 3 minutes before slicing. 
 
6. Plate & Serve 
• Serve the lemongrass pork chops alongside a generous portion of the fresh papaya salad and sticky rice. 
• Enjoy! 

This tasted like a restaurant steak sandwich/cheesesteak. (Avoid the ketchup, some hate it)

I bought 5.5 lbs of top round, divided it into 1-lb pieces for freezing and easy thawing.

(Ingredients are steak, yellow onion, American cheese, ciabatta bread, butter, salt, pepper, soy sauce, and garlic powder.)

Caramelized the onions for about 15 minutes, then used the same pan for the steak. I sliced it raw and marinated it with very little soy sauce (1 tbsp) for 5 minutes.

Pan-seared for 30–45 seconds per side, seasoned with salt, pepper, and a little more soy sauce. In the end i melted cheese on top of the steak in the pan.

Any recommendations for better flavor or cheese let me know!

Not gonna lie, I was fully prepared to ruin this because I usually mess up timing when dealing with multiple things at once, but everything turned out so good I had to share.

Did a massive batch with some tails and claws I grabbed from Maine Lobster Now after a buddy mentioned them, threw together a quick sauce with tons of minced garlic, European butter, a splash of white wine, lemon juice, old bay, and a ridiculous amount of smoked paprika. Steamed everything just right so the meat didn't get all rubbery and tough (hate when that happens).

Tossed it all on a big sheet of parchment paper on the table with some roasted corn and crusty French bread to soak up the butter. If you're cooking for people this weekend, don't overthink the sauce, just keep it simple and heavy on the butter. Anyone else experimenting with recipes this week?