Mark Curry's Fundraiser
We can change lives in Guatemala through school health programs and health career scholarships
Join me and help change lives in Guatemala, please give today.
We are no longer accepting donations on this campaign, but there are other ways for you to support us today!
Julia Swan
I donated in support of this campaign.
$200
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Mary Berry
I donated in support of this campaign.
Jenny & Wright Hartsell
"Love the recipe guys!"
$100
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Mary Perna
I donated in support of this campaign.
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Rick Baker
I donated in support of this campaign.
$100
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John & Karen Saucier
"Wonderful support for the children and families. Keep up the good work!"
$100
A supporter of Mark Curry
I donated in support of this campaign.
A supporter of Mark Curry
"A small effort to help remove a disastrous wall that never should have been built. "
$25
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Otey Smith & Nancy Egan
"Wonderful cause. Hope you go WAYYYY over!"
$250
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Stephen Lunt & Kathie Leonard
"This is a great thing you guys are doing!"
$100
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Mark Curry
I donated in support of this campaign.
$300
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Susan Cherbuliez
I donated in support of this campaign.
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Glen and Susan Rainsley
"As expected, a wonderful recipe. Many thanks for Mark and Bev's work and commitment."
$100
The "Cook-to-Share" fundraiser is a fun way help Shared Beat, a non-profit working with the youth of Guatemala, realize their dreams! I'm fortunate to be on the Board of Directors for Shared Beat as Finance Director and Treasurer, and in a position to see all the good that comes out of our programs!
Shared Beat changes the lives of countless Guatemalan kids and young adults by sustainably ensuring good health, great education, and our medical scholarship program. These programs improve lives for Guatemalans and the country overall and are desperately needed! Shared Beat's Vision is continuing these programs so as to have measurable results well into the future for the people of Guatemala. Your generous donation enables us to continue and expand impact!
And, if I may say so, this winning recipe is perfect for the grill his Summer! The grilled Porterhouse steak and the roasted asparagus are bursting with yummy flavors! If you like olive oil, garlic and the herby influence of sage and rosemary, try this recipe and think of all the youngsters benefiting from your generous donation!
TUSCAN-STYLE PORTERHOUSE STEAK
- Porterhouse Steak (1 1/2 to 2 inches thick) bone in
- Course salt and black pepper
- 3 cloves garlic
- Generous TBS (fresh, nor dried) chopped rosemary
- 6 (or more) large leaves of sage (fresh, not dried) cut in half
- 1/2 cup best quality EVOO (extra-virgin olive oil
- bunch of fresh asparagus
Set up your grill for direct heat using charcoal or wood chunks.
Generously season with salt and pepper
Prepare a larger casserole pan or dish by heating in warming oven. Place olive oil, minced garlic, rosemary and sage leaves in the cassarole.
Grill 7-10 minutes per side for rare, or 125 on instant read thermometer. Rotate and flip to ensure good braise, and check temp frequently. Move to cooler side if coals too hot.
Carce the steak off of the bone, carve into 1/2 inch slices, place in casserole with EVOO/Herbs and toss. Allow to marinate for three to five minutes, spooning over the slices. If the cassarole dish is warm, the meat stays hot.
The asparagus can be roasted on the coals with a sesame oil, soy sauce, minced garlic, sesame seed, salt and pepper dressing brushed on. They can roast during the meat marinade time, They'll just tke a few minutes per side. We raft them with skewers and "X" the fatter stems.
French bread. a salad, and red wine! Yummmm! Enjoy!
Donate to Mark and Bev
$
Donate a small donation will go a long way to helping me meet my goal for Shared Beat.