Recipes by Godfrey Cambridge: Filet of Beef in Pungent Marinade; Spaghetti Carbonara

Godfrey Cambridge's Filet of Beef in Pungent Marinade

1 1/2 lbs. boneless filet of beef
1 tsp. chili powder
1 tsp. barbecue seasoning
1 tsp. paprika
1 tsp. unflavored meat tenderizer
1 1/2 cups teriyaki sauce
1 small yellow onion, sliced
1 tsp. onion flakes
1 small clove garlic, pressed
1 tsp. marjoram

1. Cut beef in thin strips across the grain. Combine chili powder, barbecue seasoning, paprika and meat tenderizer, blend well. Rub meat slices on both sides with the seasoned powder. Arrange meat in a shallow glass bowl. Combine teriyaki sauce, sliced onion, onion flakes, garlic and marjoram in bowl, mix. Spoon over meat strips.

2. ***Marinate uncovered at room temperature*** 8 hours, turning several times. Broil to desired doneness (or barbecue outdoors over coals). Serve with wild rice and a tray of "nibbles" (fresh vegetables) cut in bite-size pieces (carrots, cauliflowerettes, green pepper rings, cherry tomatoes, etc.). Serves 6.

*** Recipes is from 1970. Marinating at room temperature causes meat to enter the danger zone (between 40 degrees F. and 140 degrees F.) where bacteria multiply rapidly. If your recipe calls for marinating uncovered at room temperature, cover meat, increase the marinating time and marinate in the refrigerator.

Thoughts: The seasoned powder can be altered to suit the individual palate. For example, cayenne pepper or ground chili pepper (or red devil sauce) can be added for those who like a "hot steak." For a milder version, use sweet paprika and the sweeter spices (ginger or mace).

Godfrey Cambridge's Spaghetti Carbonara

6 slices lean bacon, diced
6 tbsps. butter
1 medium-sized onion, minced
1/2 cup light (or heavy) cream
1/4 cup dry white wine
2 egg yolks, beaten
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb. spaghetti
1 heaping tbsp. minced fresh parsley

1. Saute bacon, drain on paper, discarding fat. Set aside.

2. Melt 2 tbsps. butter in skillet, add minced onion, saute until tender; set aside.

3. Combine cream, wine, egg yolks, Parmesan cheese, remaining butter, salt and pepper in top of a double boiler; mix well. Cook over hot water, stirring until sauce is thick and smooth.

4. Meanwhile, cook spaghetti in salted boiling water until al dente (firm but tender to the tooth). Drain. While spaghetti is very hot, toss lightly with cheese. Garnish with onion, bacon, parsley and additional grated cheese as desired. Serve with tossed green salad. Serves 4.

Thoughts: Sausage (link or bulk) mild to hot may be used. Cook link sausages separately, cut into rounds to garnish. Saute bulk sausage with onion, pouring off excess fat. For a Lenten offering, omit bacon, increase amount of grated Parmesan to 1 1/2 cups.