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Sale Meat Special: Rosemary Garlic London Broil

Oh, what you can do with a good sale and some free stuff!  Times are still tough, and I constantly find myself in need of a healthy, delicious, and satisfying meal on the cheap, the real cheap.  But, I honestly have a hard time sacrificing quality for price.  I struggle with it throughout nearly every visit to the market.  So when I find something like gorgeous, lean, slabs of london broil (in reality it’s a preparation, not a cut, but we all know it as the latter), for less than three dollars per pound, I get excited, I can’t help it.  The promise of an awesome steak dinner that’s not only easy, but affordable, and quick, just lights my fire.  Not only that, a few weeks ago, my buddies over at FoodBuzz sent me an unbelievably generous package of Emeril Brand goodies, for free!  I was siked to be able to use his Steak Rub on a blogworthy dish and I was definitely not disappointed in the product.  Now to the sharing:

Ingredients

Fresh Rosemary (dried would actually work too)

Fresh Garlic

Butter, softened

London Broil Roast (any cut with this label will do)

Steak Seasoning (again, I used Emeril’s Steak Rub)

Kosher Salt

Freshly Ground Black Pepper

Red Wine (as long as it’s not “cooking wine” you’re in good shape)

Process

Okay, the first thing you want to do is gather the ingredients for the Rosemary Garlic Butter.  You’ll need the garlic, rosemary, and of course, the butter (make sure you take this out in advance, or you will have to nuke it like I did, and risk getting it a little too soft, like I also did:)).

001Now, finely chop the rosemary and use a Microplane or finely mince the garlic.  Toss them both in the bowl with the softened butter.

003Now, get crazy with a fork or a rubber spatula and mash it, smash it, and mix it all around.

004If like mine, your butter got a little melted, you want to pop it in the fridge now.  It should be a spreadable consistency.  Now, for the MEAT!  Grab your roast and use a paper towel to pat off any excess moisture.

005Then, liberally (and I mean liberally, the beef needs it) season the roast with salt, pepper, and steak seasoning.  Remember to do both sides, we don’t want meat with flavor on one side, it’s just not right.

006Now it’s time to turn your broiler on.  I use mine on high, which is about 500 degrees.  Before it gets hot though, grab the pan out of it.  If yours doesn’t have a pan, find a flat baking dish that will fit in the broiler.  This next step is kind of messy, so if you’re squeamish about this kind of thing you can put gloves on, but for me, they really just get in the way.  Reserve a couple tablespoons of the butter, then put half of what remains onto the top side of your roast.

008Dig your hands in and rub the butter into the meat.  The surface should be completely covered in the butter mixture.

011Transfer the meat to your broiler pan (or baking dish), buttered side down, then butter the rest of the steak.

013Now, pop the whole pan into the heated broiler.  For a roast about this thick, it will take about seven to eight minutes on each side to cook to medium.  While the meat cooks, you can make a nice red wine reduction sauce.  Grab a small sauce pan and add about a cup of wine (if you are serving more than 2-3 people you will need more).

015Bring the wine to a boil, over high heat.  When it has reduced by half, add your reserved butter.

020

Stir in the butter, lower the heat, and continue to cook until butter is melted in.  Then, remove from heat.  When the steak is cooked to your liking, remove it from the oven and allow to rest.  This is very, very important or your meat will be dry.  I usually give london broil about 10 minutes, but the bigger it is, the longer it needs.

022To serve, slice thinly, against the grain.

025Can you say delicious?  Especially when served up with brown rice and a tomato, mozzarella, and kalamata salad…  HMM, HMM Good.  ENJOY!

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Filed under Beef, Uncategorized

Laine’s Favorite Shrimp and Grits

How the topic of shrimp and grits came up one night while watching So You Think You Can Dance (one of the best shows on TV, by the way), I really don’t remember, but it did.  And then it kept coming up.  My friend, Laine, and I decided that they are simply awesome and I told her that I would make her some soon.  The next night I was watching a little late night Food Network, and what was on?  Bobby Flay’s Shrimp and Grits Throwdown!  Of course, now I had grits on my mind, so the next day at work, a co-worker and I were waxing poetic on their virtues for quite awhile.  Inevitably, the next Wednesday, when Laine planned to come over for the latest installment of SYTYCD, I decided to whip some up for dinner.  Only problem was, despite my efforts to let her know, she didn’t realize what I was making and decided to skip dinner and just join us for the show.  Well, she was at least a little disappointed when she realized what she had missed out on.  So, of course, I promised that I would make the dish again on our next TV night.  Well, you know how I don’t measure and don’t really write down what I use unless I’m blogging?  That really worked out for me this time around.  This week’s version was clearly far superior to the previous week’s.  The earlier batch was a little too spicy and being that I forgot to start the dish out with the bacon and had to add it separately at the end, it really lacked the porky essence that makes shrimp and grits so special.  Luckily, I had already decided that I would blog about this dish the next time I made it, so now, I (and you) will always know how to make the version that quickly became Laine’s Favorite Shrimp and Grits.  BONUS:  From start to finish this meal takes less than 20 minutes to prepare!

Ingredients

Bacon

Onion

Garlic

Shrimp

Lemon Zest and Juice

Hot Sauce

Chicken Stock

Tomato Sauce

Fresh Parsley

Italian Seasoning

Quick Grits

Milk

Water

Kosher Salt

Freshly Ground Black Pepper

Butter

Cheddar Cheese (I always use extra sharp)

Process

Since this is a pretty quick process, you want to gather up all of your main ingredients before you start.

001

Heat a large skillet over medium-low.  Chop the bacon into about one inch pieces and add to the pan.  While the bacon is cooking.  Chop the onions and mince the garlic.  When the bacon is golden, drain off some of the fat, return to the heat, and add the onions and garlic.

007If your shrimp are frozen, you can defrost them now.  I do this by placing the frozen shrimp in a large bowl and covering with cool water.  They defrost pretty quickly this way.  Then you can peel them and pat dry.

004

Start grits by following package instructions for the amount you are cooking.

008While the grits cook, toss your shrimp into the skillet with the bacon.

011Season with salt and pepper.

012When the grits are thickened and cooked according to the package, add a generous splash of milk.

010

Next, you can stir in some shredded cheddar cheese and butter to taste.  Reduce the heat and allow to simmer, covered until your shrimp is finished.  Stir occasionally to prevent them from sticking.

021

Your grits should be smooth, rich, and creamy at their finish.

025

When the shrimp is almost cooked through, use a microplane to grate in some lemon zest.

013Now, the final step is to prepare the sauce.

015First, add a hefty glug of chicken stock and use a spoon to scrape up any brown bits and incorporate it into the sauce.

016Next, add in about an equal amount of tomato sauce.

017Then stream in hot sauce to taste.

019Stir it all up to combine and reduce the heat to low.  Allow to simmer for another minute or so.  While it simmers finely chop up a bit of fresh parsley.  Now add a squeeze of fresh lemon juice.

022Remove from heat and stir in the fresh parsley.

023

You’re Done!  Seriously, I know there is a lot of multi-tasking involved here, but it’s totally worth it and really only takes about 20 minutes from start to finish until you can ENJOY!

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Filed under Seafood, Uncategorized

A Long, Leisurely Christmas Eve

This year, DH and I spent Christmas Eve at home, just the two of us.  After working many, many hours all throughout December, I couldn’t have asked for anything more.  I cooked slow, we ate slow, we drank slow, and we truly enjoyed.  Because of our love for all things Spanish, I made a leisurely tapas style meal, consisting of two rounds of food.

The Menu

Round One

Kalamata Olives

Manzanilla Olives

Pa Amb Tomaquet

Tempranillo Wine

Pa Amb Tomaquet is a Catalan specialty consisting of lightly toasted bread rubbed with garlic and vine ripened tomatoes and drizzled with extra virgin olive oil, then sprinkled with kosher salt...muy delicioso!

Pa Amb Tomaquet is a Catalan specialty consisting of lightly toasted bread rubbed with garlic and vine ripened tomatoes and drizzled with extra virgin olive oil, then sprinkled with kosher salt...muy delicioso!

Round Two

Roasted Brussel Sprouts with Bacon and Onions

Chorizo

Patatas Bravas

…and, more Tempranillo

My first attempt at brussel sprouts...yeah, they're good.

My first attempt at brussel sprouts...yeah, they're good.

The Star

Patatas Bravas…I searched high and low for a recipe that sounded like what  I ate in Barcelona.  I finally found a recipe that seemed right and they came out terrific.  Probably the best I’m gonna get on this side of the Atlantic.

Behold, a true beauty!

Behold, a true beauty!

Hope everyone ENJOYED their holiday celebrations, and wishing peace, love, prosperity, and of course more good eats in 2009!

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Filed under Ethnic, Uncategorized

Thanksgiving Part Two

For the first time in several years, I did not host Thanksgiving dinner. For DH and I, we’ve split the years that we’ve lived together between spending Thanksgiving with my brother and his partner and staying home and just cooking for the two of us.  But this year, my aunt, my mom’s older sister, invited us over and although I absolutely love cooking a big Thanksgiving meal, I simply could not refuse.  What can I say?  I love my family and could never pass up the opportunity to spend a holiday with them.

That being said, I just couldn’t help myself.  Thanksgiving is just not the same without sausage and apple stuffing and fresh cranberry sauce.  So in addition to the cake I made to bring to my aunt’s house (Paula Deen’s Pumpkin Gooey Butter Cake:  see my polls tab), which was a big hit, I made a citrus and herb turkey breast, gravy from the drippings, and the aforementioned stuffing and sauce.  The intention was to eat the meal I cooked on Friday, but before we joined up with the family, I helped myself to a serving of stuffing and cranberry sauce, and after returning home, DH spooned up a serving for himself, announcing, “Thanksgiving’s not the same without your stuffing.”  So although we both had impromptu tasting sessions of Thanksgiving Part Two, we really enjoyed it on Friday.  Everything heated up beautifully, you would never had known it was cooked the day before.

The Menu

Citrus and Herb Turkey Breast

Sausage and Apple Stuffing

Fresh Cranbury Sauce with Orange Zest

Pumpkin Gooey Butter Cake

Note:  All of the above were prepared on Thursday.

002I think this was the best stuffing I’ve ever made.  I used in artisan sourdough boule and I think it made all the difference.

001Could food be any prettier?

003To complete the meal, on Friday I used reserved turkey drippings to make gravy scented with fresh sage and rosemary and served everything alongside some buttery black pepper corn.  We were in heaven!

005004We didn’t think to get a pic of dessert but, it was delicious, here is the Food Network photo.

Anyway, who says you can’t have two Thanksgivings!?!  It’s impossible not to ENJOY!

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Filed under Party Time, Sides