Thread: London Broil :)

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  1. #1 London Broil :) 
    CU's Tallest Midget! PoliCon's Avatar
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    CUCUMBERS IN SOUR CREAM

    3 or 4 cucumbers -depending on size
    2 cups DILL pickle brine
    1 c. sour cream or lite version
    1 tsp. fresh dill weed, chopped or 1/4 tsp. dried dill weed
    1 tsp. sugar
    Dash pepper
    Optional: thinly sliced onion rings can be added with sour cream

    Combine cucumbers and pickle brine for 30 minutes, stirring occasionally. Drain; rinse and drain again. Combine sour cream, a 1/4 cup of pickle brine, dill and sugar. Pour over cucumbers, garnish with fresh cracked pepper and serve.




    RUSTIC MASHED POTATOES WITH ASIAGO AND ROASTED GARLIC

    Boil your potatoes - diced and with skins on - until thoroughly cooked. Drain. With a mixed, mash your potatoes until only slightly lumpy - add butter (melted or at least very soft), and instead of milk - add ½ cream cheese and ½ sour cream, salt, beat until smooth. Add cheese and finely chopped roasted garlic (remember - a little garlic goes a long way). Place in casserole. When you make mashed potatoes with cream cheese and sour cream instead of milk - they reheat and maintain their consistency. So feel free to make the day before. :) (Saves time on holidays)



    STEAMED CARROTS IN BUTTER SAUCE

    Do I really need to give a recipe for these? Slice fresh carrots. Steam. Serve with butter sauce.
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  2. #2  
    CU's Tallest Midget! PoliCon's Avatar
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    SAUTEED GREEN BEANS

    Clean fresh green beans - and trim them to roughly 2 inches in length (save everything else for use in other recipes - I use mine in stews).


    Blanch. In a medium skillet - heat EVOO - MAKE SURE IT IS HOT BEFORE YOU START - add diced onions. Saute. When onions are beginning to go translucent - add minced garlic and green beans. Saute. When nearly done - if you like, add sliced mushrooms.



    LONDON BROIL

    Liberally coat meat with Montreal Steak Seasoning. Cover. Let sit in refrigerator 24-36 hours. Heat 1/4 inch of high quality high temp oil. OIL MUST BE HOT. Braise the meat on all sides to seal in juices. Place into roasting dish. Generally I cover the bottom of my roasting dish with raw sliced onion and enough liquid to cover the onions - placing the meat on top. Coat the top of the boil again with Montreal Steak seasoning to give it a nice crusting. :) Cook at 350 until meat reaches desired doneness. (140 degrees for Medium rare). Remove from oven and let the meat rest for 10-15 minutes to allow the juices to set. Slice.



    SEASONED ONION GRAVY
    using the drippings from the roasting pan - make sure you get all the lovely seasonings that will be left behind by the roast - make a simple onion gravy. Bring drippings to a boil, stir in a rue of cornstarch and water, simmer until thickened.

    I’m out of rock salt so the ice cream will have to come another day.
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  3. #3  
    CU's Tallest Midget! PoliCon's Avatar
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    and this is what a properly prepared plate looks like - take notes Patriot :p



    and in case you don't like that angle -

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  4. #4  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Looks good but the beans are a little off color.
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  5. #5  
    CU's Tallest Midget! PoliCon's Avatar
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    Quote Originally Posted by Rockntractor View Post
    Looks good but the beans are a little off color.
    How do you figure?

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  6. #6  
    CU's Tallest Midget! PoliCon's Avatar
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    eat it boys!

    I sure did :) had seconds too!
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  7. #7  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by PoliCon View Post
    How do you figure?

    Much better in the closeup!
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  8. #8  
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    Sounds and looks delicious!
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  9. #9  
    CU's Tallest Midget! PoliCon's Avatar
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    I knew you were going to say something so I had the close up ready :p
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  10. #10  
    CU's Tallest Midget! PoliCon's Avatar
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    Quote Originally Posted by Phillygirl View Post
    Sounds and looks delicious!
    thank you. It was ;) this is actually the same menu I made for Easter Monday dinner when we had a bunch of friends over after the holiday. :)
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