Garnish with remaining green onions. Stir in pear and beef. In bowl, whisk together soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic, ginger and all but 2 tbsp of the onions until sugar dissolves. stir-fry beef mixture until beef is browned, about 3 minutes
Toss chicken with half each of the chili powder, salt and pepper. cook onion, garlic and remaining chili powder, salt and pepper, stirring occasionally and scraping up browned bits, until softened, about 5 minutes
whisk into sauce. In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes. simmer until sauce is thickened, about 2 minutes
Transfer to warm platter and tent with foil. In food processor, puree green onions, garlic, Scotch bonnet pepper, onion, orange juice, soy sauce, oil, vinegar, allspice, thyme, salt, pepper, curry powder and cinnamon
you’re now ready to place on the toppings… start with a generous helping of the whitesauce which you should spread on with a spoon but don’t go all the way to the edge, then add the onions and a sprinkling if kale and spinach followed by a stalk of vine tomatoes
Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely
This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"