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patriot45
07-28-2009, 08:14 PM
Here is a great and flavorfull london broil recipe! Goes great with string beans almondine and oven roasted red bliss mushroom potatos!

INGREDIENTS
2 cups tomato juice

1/4 cup Worcestershire sauce

3 tablespoons prepared commercial horseradish

3 tablespoons dry sherry

2 teaspoons crumbled dried marjoram

1 teaspoon crumbled dried basil

1 teaspoon freshly ground black pepper

3-1/2 pounds london broil, about 1-1/2 inches thick, trimmed

Vegetable oil cooking spray



DIRECTIONS
1. Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil and pepper in a small bowl.
2. Place the steak in a single layer in a glass or ceramic dish. Spoon the tomato juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours or set aside at room temperature for no longer than 30 minutes. Turn the meat once or twice and return to room temperature if refrigerated before grilling.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

4. Lift the meat from the marinade and discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes longer for medium rare, or until it reaches the desired doneness.

5. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.

Out of the marinade and onto a hot grill!
http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop007.jpg

OMG! Off the grill and cooked to a T.
http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop008.jpg

And to have a little fun, lets make some mushroom potatos!

If you feel creative, you can easily sculpt the potatoes into a mushroom shape. Insert an apple corer halfway into a raw potato. With the corer in the potato, take a sharp knife and cut crosswise into the potato until the knife touches the corer. Remove the apple corer. When you remove the loosened triangular pieces on either side of the potato, you will have created a "mushroom" with the stem.

Ingredients

2 pounds small Red Bliss or new potatoes, unpeeled
3 tablespoons fresh garlic, peeled and chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/4 cup fresh parsley, chopped
3 teaspoons salt
2 teaspoons cracked black pepper
1/2 cup butter, melted

Method of Preparation

Select potatoes no larger in size than a golf ball. With a paring knife, carefully peel around the center of each potato; remove a 1/2-inch wide strip of peel.

Rinse the potatoes.

Place the potatoes in a buttered roasting pan. Roast for 15 minutes in an oven preheated to 375°F. Shake the pan occasionally or turn the potatoes to make sure they brown on all sides.

While potatoes are roasting, combine the rest of the ingredients in a medium bowl.

Remove potatoes from oven and reset oven to 425°F. Take potatoes out of the roasting pan, and transfer to bowl with other ingredients. Gently turn the potatoes to coat with the herbs and butter. Return them to the roasting pan.

Roast at 425°F for 10 to 15 minutes or until tender. Keep warm until ready to serve.

Feeling creative!
http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop003.jpg

BAck in the oven with ya!
http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop004.jpg

patriot45
07-28-2009, 08:18 PM
Green beans almondine

1 1/4 pounds fresh green beans, trimmed
• 1 teaspoon low saturated fat margarine
• 1/2 teaspoon shallot, minced
• 1 garlic clove, minced
• 1/4 cup toasted sliced almonds
• Salt
• Fresh ground black pepper

In a large pot, blanch green beans in simmering, lightly salted water for 3 minutes or until slightly tender yet firm. Remove green beans and immediately submerge in ice water to chill thoroughly. This step halts the cooking process allowing vegetables to retain their crispness and color.

Melt margarine in a large sauté pan over medium heat. Add shallot and garlic, sauté until translucent. Add blanched green beans, almonds.

Sauté For 3 - 4 minutes while stirring to heat through. Season with salt and fresh ground black pepper. Transfer to a warm serving platter or bowl to serve.

Blanch them, then a cold bath to keep the color fresh
http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop005.jpg

Oooh lookin good!
http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop006.jpg

I'll never get this plating thing down pat! And I chipped our good gold rimmed china!

http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop009.jpg

http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop010.jpg

I'm too full, desert tomorrow!

Rockntractor
07-28-2009, 08:21 PM
Those beans! It is as if they were still growing on the vine! They are beautiful. I'm kinda choked up here! Later.

PoliCon
07-28-2009, 08:23 PM
Those beans! It is as if they were still growing on the vine! They are beautiful. I'm kinda choked up here! Later.

brown noser!:p

PoliCon
07-28-2009, 09:00 PM
http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop009.jpg

http://i73.photobucket.com/albums/i230/patriot45270/food/poli-poop010.jpg

I'm too full, desert tomorrow! You're improving. But you're going way too overboard on the garnishes! It looks like you're covered the plate with lawn mower clippings!:p

Seriously though - scale back. Less is more with garnishes.

patriot45
07-28-2009, 09:10 PM
You're improving. But you're going way too overboard on the garnishes! It looks like you're covered the plate with lawn mower clippings!:p

Seriously though - scale back. Less is more with garnishes.

I agree, I should have lost the damn frou frou garnishes and just went minimal! 3 separate foods, lots of white between and it is the way they are cooked that always mattered to me! The plating is something I have been destroying for years! :D

Bubba Dawg
07-28-2009, 09:58 PM
Ambrosia and nectar.

And them beans.

Oh Man.

Johnny Cash should sing a song about beans like that.

The taters look good too.

But the beans. Really. They are sooooo green.

patriot45
07-28-2009, 10:00 PM
Ambrosia and nectar.

And them beans.

Oh Man.

Johnny Cash should sing a song about beans like that.

The taters look good too.

But the beans. Really. They are sooooo green.

LOL!

PoliCon
07-28-2009, 11:11 PM
Ambrosia and nectar.

And them beans.

Oh Man.

Johnny Cash should sing a song about beans like that.

The taters look good too.

But the beans. Really. They are sooooo green. not like someone elses GREY beans eh?

Rockntractor
07-28-2009, 11:31 PM
not like someone elses GREY beans eh?

Old color blind pinkeyed .............................

PoliCon
07-29-2009, 12:27 AM
Old color blind pinkeyed .............................

what about Bubba??:p

Rockntractor
07-29-2009, 12:36 AM
what about Bubba??:p

He wears quatrofocals more lenses then the ball they drop in times square at new years eve!