Recipes submitted and prepared by William Furlong.

Flank Steak

Ingredients

1.5 to 2.5 pounds flank steak

1 tablespoon Tony’s Chachere’s seasoning

¼ cup Soy Sauce

¼ cup Worcestershire sauce

Instructions

In a plastic storage bag, combine steak, Tony’s, soy, and Worcestershire sauce. Marinate for at least one hour. Preheat oven to broil-high. Line a baking sheet with aluminum foil. Place marinated steak on lined pan and pour marinade over steak. Broil for seven minutes on each side. Let stand for at least 10 minutes before slicing.

Chimichurri

Ingredients

1 cup tightly packed chopped parsley leaves

1 cup tightly packed chopped cilantro leaves

¼ cup red wine vinegar

½ onion, coarsely chopped

5 cloves garlic

1 teaspoon coarse salt

1 teaspoon dried oregano

1 teaspoon hot pepper flakes

1 teaspoon freshly ground black pepper

½ cup extra-virgin olive oil

Instructions

Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.

Refrigerate until flavors have blended, about two hours.

Banana Pudding

Ingredients

1 12-ounce container frozen whipped topping, thawed, or equal amount sweetened whipped cream

1 14-ounce can sweetened condensed milk

1 8-ounce package cream cheese, softened

2 cups milk

1 5-ounce box instant French vanilla pudding mix

6 to 8 bananas, sliced

2 bags chessmen cookies

Instructions

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Sangria

Ingredients

½ medium apple, cored, skin on, chopped into small pieces

½ medium orange, rind on, sliced into small pieces, large seeds removed, plus more for garnish

3-4 tablespoons brown sugar

¾ cup orange juice

1/3 cup brandy

750 milliliters bottle dry Spanish red wine

1 cup ice to chill

Instructions

Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds. Add orange juice and brandy and muddle again to combine for 30 seconds.

Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional). Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh