Thursday, March 29, 2007


Great Bleeding Slab of Beef
you need 1 London Broil, 3 pounds or so,about 2 inches thick, because it makes amazing steak salad the next day.
Mash up 4-6 big cloves of garlic, good and smashed
Rough chop a good fistful of fresh rosemary. Get it from the produce section if you don't have a bush. 1/4 cup or so, after chopping
Lots of cracked pepper. If you don't have a grinder, buy whole black pepper and crush it between 2 skillets. Alot, like 1/4 cup or so. I guess you could buy coarse ground pepper, but it's got more flavor if you crush it yourself.
Kosher salt. you ought to have this in your pantry, so go ahead and get a box if you don't have one.

Smear the mashed garlic all over the beef, both sides. Sprinkle the rosemary, pepper and salt generously on both sides. For some reason, kosher salt isn't as salty as table salt, and it adds a nice crunchy texture, so be generous with it.

Grill over a medium hot fire, 7-9 minutes per side depending how thick the meat it, to get it medium rare. Let sit 10 minutes before slicing. It'll be juicier if you do.
If you don't have a grill, get a skillet really hot, and throw in a little olive oil. Then sear the meat about as long as you would if grilling it- 7 mins per side.

Twice baked potatoes are good with this, and you can fix them ahead of time:
Bake however many potatoes you need.
Cut off the top and carefully scoop out the middle, putting the stuff in a bowl.
Mash the potato stuff up with a fork, and add (per potato you baked):
1 heaping spoonful of sour cream
1 heaping spoonful of butter
2 heaping spoonfuls of shredded cheddar cheese
some garlic powder (1/4 tsp or so per potato, or however you want)
chopped chives
salt and pepper
Mix all this together and scoop back into the baked potato shells.
Then sprinkle them with ground red pepper (paprika, or cayenne, or chipotle, whatever) and baked for about 30 minutes.

Ren- summer dessert:
Peach cobbler- not as sweet as most Southerners make it
6-8 fresh peaches, peeled and cut into chunks (OR 2 cans of water-packed canned peaches, drained)
Toss the peaches with 1 tablespoon of sugar mixed with 1/2 teaspoon cinnamon (or not, if you don't want to)

Get your favorite biscuit mix (bisquick, whatever)
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon (more or less) cinnamon
1-1/2 cups milk
1 stick butter, melted

Put half the butter in a casserole dish, and stick it in the 400 degree oven to get hot while you do every thing else.
Mix the dry ingredients together, stir in the milk and half the butter, stir well to make a batter. If it's real thick add a bit more milk, if it's runny like pancake batter, add a bit more biscuit mix. It needs to be thick but pourable.

When the pan is good and hot, pour the batter into it, on top of the butter. It will fry a bit around the edges. Put the peaches on top, spread evenly. Bake for 25-30 minutes, if it's turning really brown around the edges but the middle's not done, cover the edges with some foil.
The batter will puff up and cover the peaches. It's good with vanilla ice cream or (my preference)whipped cream.
It's also really good for breakfast the next day, warmed up and milk poured on top.


themuttprincess said...

You are the Queen! I love it. I can not think of the last time I used rosemary. I better start growing some along with my basil(s). And then add to it slowly for other herbs... It is too damn spendy to be buying it at the store every week.....

I am soo printing this off right now! I use grey salt, I assume that is ok?!? And that is so true about the pepper. I will not go back to non-freshly cracked.

Oh the potatoes sound YUMMY! I may have to test drive them this weekend as well. I am a potato slut. I could eat them at every meal! No shame.

Thank you soooo much! I really appreciate this! I can safely assume so do the other women!


Vera Venom said...

Oh my goodness. I am so making those potatoes.

Rootietoot said...

Grey salt is fine, but don't use a whole lot of it. It's easier to salt the meat on your plate than it is to take off the excessive salt from prep.

With the potatoes- basically imagine what you like on a baked potato, and put that in the mashed up stuff. Bacon, cheese, butter sour cream, I like chopped mixed herbs (oregano, thyme, chives whtever's available), whatever you like on a potato. (except maybe chili.) It's pretty to sprinkle a bit of cheese after you've assembled them, which, btw, you can do the day before, then bake them, just add time to the baking because they're cold.

Rootietoot said...

oh- you're welcome :o)