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Makes about six 1/2 cups servings 1 pint Gulf oysters in their liquor 1 cup cold water 8 tablespoons (1 stick) margarine 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers Seasoning Mix (recipe follows) 1 teaspoon minced garlic 3 bay leaves 1 cup fine, dry breadcrumbs 2 tablespoons unsalted butter, softened 1/4 cup thinly sliced scallions, green parts only Combine the oysters and water

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Togarashi Steak Salad Ingredients Seared Filet Mignon Recipe 1 lbs beef tenderloin cut into 3 1-inch-thick steaks salt and freshly ground black pepper 3 tbsp togarashi 2 tbsp unsalted butter 2 tbsp olive oil Kewpie Toasted-Sesame Dressing Recipe 1 tbsp karashi 3 tbsp Kewpie mayonnaise cup tamari cup seasoned rice vinegar 3 tbsp mirin 1 tsp toasted sesame oil 1 tsp granulated sugar 1 clove garlic coarsely chopped cup avocado oil salt and freshly ground black pepper Salad Recipe cup cooked soba noodles 3 cups shredded curly kale 1 cup thinly sliced bok choy avocado diced cup frozen edamame thawed and rinsed cup shredded carrots cup shredded red cabbage cup diced cucumber cup sliced scallions 2 tbsp sesame seeds black and white 2 tbsp minced nori 4 oz Seared Filet Mignon sliced cup Kewpie Dressing Instructions Seared Filet Mignon Season the meat generously with the salt and pepper (and the togarashi if using)