Well lots of people have been asking for Dave and John's
favorite recipes, and here you have a few of them for this
season!
LONDON BROIL
½ cup dry red wine
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh rosemary or
1-1/2 teaspoons dried
3 large garlic cloves, chopped
1 London Broil
2 tablespoons Dijon mustard
1 tablespoon cracked black pepper
Mix in wine, soy sauce,
Worcestershire sauce, rosemary, cloves and use as marinade for
meat. Marinate at room temperature at least 1 hour, or
in refrigerator for up to 6. Spread Dijon mustard over
beef and press black pepper into top. Bake in a 450
degree oven in shallow backing dish, for approximately 25
minutes for medium rare.
BEEF PROVENCALE
1-1/4 pounds beef tenderloin,
trimmed
1-1/2 teaspoons salt
dash of ground pepper
8 tablespoons butter, divided
¼ cup red wine
2 cloves garlic, minced
3 tablespoons fresh parsley, finely
chopped
Season beef with salt and pepper.
In a large ovenproof skillet, melt 2 tablespoons of butter
over medium heat. Add beef and brown on all sides.
Place skillet in 350 degree oven for about 20 minutes, turning
beef periodically, until cooked to medium rare. Remove
pan from oven and place beef on a plate, covering with foil.
Place pan on stove over medium heat. Add wine and simmer
for 2 minutes. Add remaining 6 tablespoons of butter,
garlic and parsley. Simmer for about 5 minutes until
slightly thickened. Slice beef into 1-inch slices and
serve with sauce on the side.
BOURBON GLAZED HAM
1/3 cup fresh ginger, chopped
3 tablespoons
light brown sugar
3 tablespoons
bourbon
¼ teaspoon ground
allspice
3 pounds fresh
ham
1 cup water
Mix ginger, brown sugar, bourbon
and allspice in a bowl and set aside. Preheat oven to
425 degrees. Slice ham with a very sharp knife making
diagonal lines in both directions creating a criss cross
design. Insert meat thermometer centered in thickest
part of ham. Place ham in a pan and just a small amount
of water. Place pan in oven and bake at 425 degrees for
20 minutes. Remove water. Turn ham over.
Brush with glaze mixture. Bake for an additional 30
minutes. Reduce oven temperature to 375 degrees and bake
for about 15 minutes longer or until meat thermometer
registers 160 degrees. Remove ham and let cool for 15
minutes. Slice and serve.
AUTUMN POT ROAST
1 garlic clove, minced
2 tablespoons canola oil
1 boneless rump roast, 5 to 6
pounds
3 tablespoons red wine vinegar
½ cup tomato juice
2 tablespoons tomato paste
1 tablespoon brown sugar
2 teaspoons salt
½ teaspoon pepper
6 carrots, peeled and cut into
thirds
½ pound small whole onions, peeled
½ cup all-purpose flour
salt and pepper to taste
In a Dutch oven over medium heat,
sauté garlic in oil for 1 minute. Add the roast; brown
on all sides. In a small bowl, combine vinegar, tomato
juice, tomato paste, brown sugar, salt and peppers; pour over
roast. Cover and simmer for 2 hours. Add carrots
and onions; cook over low heat for 1 hour or until meat and
vegetables are tender. Remove to a serving platter and
keep warm. Skim fat from pan juices. Add water to
juices to measure 3 cups. Mix flour and 1 cup cold water
until smooth: stir for 2 minutes. Season with salt and
pepper. Slice roast; serve with vegetables and gravy.
Makes 14-16 servings.
SUNDAY PORK ROAST
4 tablespoons all purpose flour,
divided
1 teaspoon salt
1 teaspoon pepper
1 bay leaf, finely crushed
1/2 teaspoon dried thyme
4-5 pounds pork loin roast, bone-in
2 medium onions, chopped
1/3 cup brown sugar
1 parsnip, chopped
Combine 2 tablespoons flour, salt,
pepper, bay leaf and thyme; rub over entire roast. Place
roast with fat side up in a shallow roasting pan.
Arrange vegetables around the roast. Pour 2 cups cold
water into pan. Bake, uncovered, at 325 degrees for
1-1/2 hours, basting with pan juices every 30 minutes.
Sprinkle roast with brown sugar. Bake 30 minutes longer
or until a meat thermometer reads 160 degrees. Remove
roast to a serving platter; keep warm. Strain pan
drippings, reserving the broth to measure 1-2/3 cups.
Pour into small saucepan and add the remaining 2 tablespoons
of flour. Stir until smooth; bring to boil and let
simmer for 2 minutes, stirring occasionally. Serve with
the roast. Makes 10 servings.
NEW YEAR’S EVE STEAK
New York Strip Steak, 8 ounces
1 tablespoon butter
1 tablespoon olive oil
¼ cup shallots, chopped
¼ cup dry red wine
½ teaspoon garlic, crushed
Pre-heat cast iron skillet on
medium. Partially cook shallots, then add butter, olive
oil, garlic and wine; cook until reduced by more than half.
Pour off shallot mixture into heat-proof cup. Increase
heat to medium high until pan just barely starts to smoke.
Place steak in pan just barely starts to smoke. Place
steak in pan for about 3-4 minutes for medium-rare depending
on thickness and temperature of steak. Pour shallot
mixture on steak. Salt and pepper to taste.
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