Saturday, January 16, 2010
Ode to Twenty Eight
Luscious London Broil
4 lb. london broil steak
4 tbsp. minced garlic
1/2 cup red wine
2 tbsp. worchestershire sauce
London Broil Sauce
1/2 cup butter
1/2 cup red wine
Place london broil in a baking dish and score crisscross lines into the steak with a sharp knife. Combine the onion and garlic in a small bowl. Press the mixture into the scored whole in the meat. Mix the red wine and worchestershire sauce together and pour over the steak. Let the meat marinate for at least an hour. We marinated the steak overnight in the fridge covered in plastic wrap and aluminum foil.
When ready to cook the steak, remove the steak from the marinade, reserving it for the sauce. Heat your grill to 450 degrees. Place the steak on the grill and cook until desired doneness. It is 8 minutes a side for medium steak. Cook less for more rare and a few minutes more for well done. Remove from grill and let sit for at least 15 minutes to allow flavors to distribute.
Meanwhile, to make the sauce, strain the onions out of the marinade and pour the marinade into a sauce pan. Add another 1/2 cup of red wine and whisk in a half a cup of butter. Continue whisking until all butter is melted and sauce is shiny in consistency.
To serve, thinly slice the beef and spoon the sauce over the beef.
2 cups of chicken broth
1/2 cup shredded cheddar cheese
Place cauliflower, potato, and garlic in a large sauce pan and cover with chicken broth. If not entirely covered add water until just covered. Bring to a boil and reduce heat to medium-low and let simmer 15-20 minutes or until cauliflower is tender.
Drain liquid reserving 2 tbs. of the liquid. Add sour cream and cheddar cheese to the drained cauliflower and mash using a hand held potato masher. Season with salt and pepper to taste and serve with fresh chives sprinkled over the top if desired.
Italian Cesear Salad
1 head Romain lettuce
1 can artichoke hearts
1/2 cup sun dried tomatoes
1 cup black olives diced
1/4 cup ceasar dressing
Slice and clean lettuce and place in bowl. Add sliced artichoke hearts, sun dried tomatoes, and black olives. Toss with cesear dressing (our favorite is Brianna's home style asiago cesear). Top with the home made croutons that are in the 'Transformation' blog entry from 12/21/09.
Lee’s Special Dark Chocolate Whiskey Cake
Heat oven to 350 degrees F.
Grease and flour two 8.5 or 9-inch cake pans.
2 C. Organic Flour
1 ½ tsp. baking soda
¾ C. Dark Chocolate Cocoa
1 tsp. salt
1 ½ tsp. baking powder
1/3 C. Milk powder
Mix dry ingredients together.
3 teaspoons vanilla
½ C. Irish whiskey
¾ C. agave nectar
½ C. water
½ C. canola oil
Add wet ingredients to dry ingredients and mix well-about 2 minutes on medium.
1 ¼ boiling water
¼ cup honey
Mix together aditional ingredients then add to cake mixture. Batter will be thin.
Cook 30-35 minutes or until toothpick comes out clean. Cool 10 minutes then remove from pan and cool on rack. When cakes are cool, they are ready to Frost.
Orange Liqueur Chocolate Frosting
6 T. organic butter
2 C. powdered sugar
1/3 C. Orange Liqueur with Cognac
½ C. Cocoa
2 tsp. vanilla (I used Royal Montaine-fairly cheap & good)
2-3 T. half and half as needed
Melt butter. Stir in cocoa. Alternate powdered sugar with orange liqueur, half and half and vanilla and beat until desired spreading consistency. Add more liquid of choice as needed.
~ "Too Lovely" Hot Messes in the Kitchen
Posted by Hot Mess Cooking at 2:47 PM