In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and 1 teaspoon pepper until the sugar dissolves. Add the beef and stir to coat. Cover and let sit at room temperature for 15 minutes.
Meanwhile, in a separate medium bowl, combine the vinegar, the remaining 1 tablespoon of sugar and 1 teaspoon salt. Stir in the cucumber and pear. Cover and refrigerate until ready to serve.
Heat the broiler with an oven rack about 4 inches from the heat. Remove the beef from the marinade and pat dry with paper towels. Place the pieces on a wire rack set in a rimmed baking sheet. Cook until 125° at the center for medium-rare, 7 to 10 minutes, flipping the pieces halfway through. Transfer to a plate and let rest for 10 minutes.
Drain the cucumber mixture and transfer to a large platter, arranging it on one side. Sprinkle with the sesame seeds. Arrange the steak opposite the salad.
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Combine and shake over ice. Strain and serve in a coupé glass.
CN Traveler
Combine the first five ingredients in a blender, and pulse on high for 1 minute until the sauce is smooth and pale yellow.
Preheat the oven to 300 F. Pour half of the sauce over the ribs and marinate at room temperature for 30 minutes (or refrigerate overnight).
Season the racks with salt and pepper and wrap individually with foil. Place on a baking sheet lined with foil and bake for three hours. Remove the foil and flip the ribs. Add extra sauce and increase the temperature to 400 F. Roast for 30 minutes, rest for at least 15 minutes, and serve with extra sauce.
Frayed Apron
Heat oven to 350F. Grease a 13x9" baking pan.
Beat butter and suar until fluffy. Gradually add flour, beating until well blended. Press evenly into pan.
Bake 15-20 minutes, or until edges lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (10-12 minutes). Stir in 1/2 c. almonds and 1/2 c. coconut. Spread mixture to within 1/4" of edges of crust. Sprinkle remaining almonds and coconut over top.
Bake an additional 15 minutes, or until bubbly. Cool completely, and cut into bars.
Preheat the oven to 375 F.
In a small saucepan over medium heat, add butter, oil, water, honey, and brown sugar, and stir until melted and smooth. Remove from heat and let cool while preparing dry ingredients.
In a mixing bowl, combine flours, baking soda, baking powder, salt, cinnamon, and spice blend. Stir. Pour the honey mixture into the flour and stir to combine. Add the rum, vanilla, orange zest, and egg yolk, and stir.
Butter the bottoms of a muffin tin. Fill each with batter 1/2 to 2/3 full. Make an indentation and put a teaspoon of jam inside. (Alternatively, half-fill the molds, add the jam, and then add more batter.)
Bake for 12-15 minutes until golden brown and the dough springs back when pressed.
While baking, prepare the glaze by combining powdered sugar and lemon juice in a small bowl. While the nonnettes are still warm and in the molds, spoon the glaze over them, letting the glaze drip down into the molds. Remove when cool.
Daring Gourmet
Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.
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Melt the butter in a saucepan and sauté the shallots briefly until translucent (3 min). Deglaze with the Port and red wines and reduce until most of the wine has cooked off (5-6 min). Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened). Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve. The optional heavy cream gives the sauce a richer color and additional flavor.
Reluctant Gourmet
Wrap the thyme, parsley stems, peppercorns, and bay leaf in a piece of cheesecloth.
Combine the brown sauce and the beef stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer. Add the cheesecloth bundle, and reduce the liquid for about 45 minutes, or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet.
Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.
Spruce Eats
Arrange the bones in a heavy roasting pan, and drizzle with a bit of vegetable oil. Roast them in a hot oven (400 F) for around an hour. They should be moderately browned. Add the onions, carrots, and celery, and continue roasting for around 20 minutes. Add the tomato paste, stir, and roast for another 10 minutes.
Remove the bones to a stockpot. Deglaze the roasting pan with a bit of water. Add the cold (important!) water to the stockpot, along with the mirepoix and the deglazing liquid from the roasting pan. Add the spices, tied together in a bundle of cheesecloth.
Bring the pot to a boil, then lower it to a simmer. Simmer for 4 to 6 hours, skimming fat and scum from the surface every so often. The goal is to end with 4 qt. of stock for every 5 qt. of water that you started with, so partially cover the pot and/or add more water to maintain that level.
Strain through cheesecloth and chill.
Spruce Eats