Marinade for London BroilOh Yeah! I made this a couple days ago, but it's not health food! * Exported from MasterCook * Fettuccini Alfredo...
Sour Cream and SalsaRight on, Kili. Salsa has become so popular in the US, it has recently overtaken ketchup in overall sales. And why not. Is not ketchup really just an...
I've been using our Traeger grill to cook most nights this summer. I love it, because it has an automatic thermostat -- all I have to do is prep and wait!
Tonight's menu: Chilean sea bbutt brushed with olive oil and lemon pepper Vegetable packets (heavy duty aluminum foil packets filled with each person's favorite veggies, salt, butter and, if desired pepper) -- my own is zucchini, yellow squash and onion Salad with balsamic vinegarette
I also started tomorrow night's dinner -- Bulgogi beef, Korean beef barbeque:
2 lbs meat (we use beef tenderloin) 3 T. korean soy sauce 1 asian pear, peeling and grated (or 4 T. fresh lemon juice) 3 cloves garlic, crushed and finely chopped 2 green onions, cut small 2 T. corn syrup or asian golden syrup 1 T. sugar 1 T. sesame oil 1 T. toasted sesame seeds 1/2 T pepper
Slice beef across the grain into large 1/8 inch pieces (or... as I do, purchase the thinly sliced meat at the asian grocery!). Combine the marinade and mix wel. Add the beef. Cover and marinate in the fridge for at least one hour.
We grill the meat, either on skewers or in a grill basket (the pieces are small and can drop down). We use large green leaf lettuce leaves to wrap the barbequed beef. Serve with rice and miso soup, if desired.
