Kitchen Resources | Videos
- Recipe: Grilled Marinated London Broil
Grilled Marinated London Broil
- Below is approximately enough to do 2 lbs of product (Flat Iron CRS #19173 8 ounce)
- 4 tablespoons balsamic vinegar
- 4 tablespoons fresh lemon juice (2 large lemons)
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- ⅔ cup olive oil
- 1 teaspoon pepper
- ½ teaspoon dried hot red pepper flakes
- 1 bay leaf, if available, crumbled
- 1 medium sweet yellow onion, finely chopped
- 4 large garlic cloves, minced
Mix above products and along with steaks, put in an airtight container allowing to marinate for 3-4 hours in refrigerator.
After marinating, pull steaks, char broil, and cut into 1/4” slices across the grain.
Serve on platter with CRS #30641 Redskins/Vegetables, CRS #30622 Mediterranian, CRS #30675 Baby Bakers or any other combinations of frozen vegetable we have available.
- Steaks: T-bone vs. Porterhouse
All Porterhouses are T-bones…
For a T-bone steak to qualify as a porterhouse, the filet side is required to be at least 1.25 inches wide. This width is measured from the bone to the widest point on the filet side. Porterhouses comes from the rear of the short loin, where the tenderloin is widest. The result is an incredibly hefty cut of steak. Many porterhouses weigh about 24 ounces and are served at steakhouses as meals for two.
…but not all T-bones are Porterhouses.
If a T-bone’s filet falls short of the 1.25-inch mark, it can only be labeled as a T-bone steak, not a porterhouse.
- Spice Up Your Life! // Recipes for your Keurig
Just when you thought your Keurig was only for making your cup of standard morning joe…
For some fun flavors, try these other recipes!
- Recipe: Party Meatballs
Serve these meatballs as a delicious appetizer!
1 14oz can jellied cranberry sauce
1 12oz bottle Heinz Chili Sauce
1 2lb bag frozen meatballs, precooked
Directions: Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Slow cooker: Place meatballs in slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on high.
Makes: 30 appetizer servings
- Recipes: New Orleans Gumbo
Spice up your winter soup menu with this recipe for New Orleans Gumbo!
New Orleans Gumbo
5 cups Deluxe Pulled Chicken
2 Cans Vanee Chicken Broth
1 1/2 Cans Ham Shanks in Natural Juices
1 1/2 Cups Celery, copped
1 Cup Flour
1 Tablespoon Garlic, chopped
1 1/2 Cups Green Peppers, diced
1 1/2 Pounds Smoked Sausage, sliced
1 Cup Vegetable Oil
2 Cups Yellow Onions, diced
Salt, Ground Black Pepper, and Cayenne Pepper, to taste
Heat the oil in a large stockpot over medium heat. Add the flour and cook for approxinately 20-30 minutes or until a dark consistency is obtained. Add the onions, celery, green peppers, and garlic, and cook for 5 to 7 minutes. Add the smoked sausage, chicken broth, salt, black pepper, and cayenne pepper, and simmer for 50-60 minutes. Gently stir in the chicken and ham shanks, and let cook for approximately 5 minutes.
Serving Size: 12 oz.
Makes 32 servings