Cami
Queen Bee
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- Dec 27, 2011
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As per Mr. Monkeys request, here is the recipe to the meal I made tonight. I made London Broil, Asparagus, and mashed Patatoes.
The Asparagus: rinse, snap in half, place in PAN of boiling water for about 20 minutes. Drain. Put Asparagus back in pan on medium low heat, add two SQUIRTS of lemon juice, and a teaspoon of salt (or too taste).
Mashed potatoes: Steve likes the Idaho little baby red mashed (or something like that)...Directions call for 2 cups of water and Potatoes. I use 1 cup water, 1 cup milk, 2tablespoons butter. Yumm!
London Broil: BE CAREFUL Only BROIL for five minutes at a time on each side. Medium is how you want it done, you want it PINK in the middle, because even after you take it out of the oven, the meat will still cook itself for a fewminutes. Very easy to over cook, so KEEP AN EYE ON IT!!!! CLOSELY!!!
so, if you have any Meat left over, you can use it for a version of the French Dip sandwich the next day. Place left over meat, uncut, in fridge. When making sandwiches, Slice the meat as thin, AS THIN, as you possible can, I use a bread/carving knife, and cut is super super thin, almost chiiped like. I place that meat on a nice bun or hoggie style fresh baked bread, next use very thin slices of sliced Swiss cheese over the meat, next sprinkle some finally diced FRESH parsley over the cheese. Place top and bottom halves in oven and bake at 325 degrees for at least 5 minutes. Dip in homemade Au Jus sauce.
Homemade Au jus sauce:
Chop one Red Onion and caramelize with 1 tBS Minced Garlic, in one to two Tbs (tablespoons) of EVOO (extra virgin olive oil). Once caramelized, add 1/4 cup White wine, CONSTANTLY stirring, then add 1 TBS Worcestershire Sauce and cook for an additional minute stirring constantly, Add 2.5 cups of Beef Broth, pan drippings from meat, and boil for 5 minutes, reduce heat and simmer for 30 minutes. Drain garlic and onion from sauce, save onion and garlic, pour liquid back into pan, set heat to medium, add 1 tablespoon to liquid and whisk until blended and thick.
Sanwiches:
Slice left over London Broil as thin as possible, place on bun, layer THIN sliced swiss chz, then sauteed onion mixture, then fresh diced parsley, bake in oven for 5 minutes, dip in homemade sauce.
ENJOY!
Will post video tomorrow.
The Asparagus: rinse, snap in half, place in PAN of boiling water for about 20 minutes. Drain. Put Asparagus back in pan on medium low heat, add two SQUIRTS of lemon juice, and a teaspoon of salt (or too taste).
Mashed potatoes: Steve likes the Idaho little baby red mashed (or something like that)...Directions call for 2 cups of water and Potatoes. I use 1 cup water, 1 cup milk, 2tablespoons butter. Yumm!
London Broil: BE CAREFUL Only BROIL for five minutes at a time on each side. Medium is how you want it done, you want it PINK in the middle, because even after you take it out of the oven, the meat will still cook itself for a fewminutes. Very easy to over cook, so KEEP AN EYE ON IT!!!! CLOSELY!!!
so, if you have any Meat left over, you can use it for a version of the French Dip sandwich the next day. Place left over meat, uncut, in fridge. When making sandwiches, Slice the meat as thin, AS THIN, as you possible can, I use a bread/carving knife, and cut is super super thin, almost chiiped like. I place that meat on a nice bun or hoggie style fresh baked bread, next use very thin slices of sliced Swiss cheese over the meat, next sprinkle some finally diced FRESH parsley over the cheese. Place top and bottom halves in oven and bake at 325 degrees for at least 5 minutes. Dip in homemade Au Jus sauce.
Homemade Au jus sauce:
Chop one Red Onion and caramelize with 1 tBS Minced Garlic, in one to two Tbs (tablespoons) of EVOO (extra virgin olive oil). Once caramelized, add 1/4 cup White wine, CONSTANTLY stirring, then add 1 TBS Worcestershire Sauce and cook for an additional minute stirring constantly, Add 2.5 cups of Beef Broth, pan drippings from meat, and boil for 5 minutes, reduce heat and simmer for 30 minutes. Drain garlic and onion from sauce, save onion and garlic, pour liquid back into pan, set heat to medium, add 1 tablespoon to liquid and whisk until blended and thick.
Sanwiches:
Slice left over London Broil as thin as possible, place on bun, layer THIN sliced swiss chz, then sauteed onion mixture, then fresh diced parsley, bake in oven for 5 minutes, dip in homemade sauce.
ENJOY!
Will post video tomorrow.
