Leftover London Broil
Posted February 16 2006 - 12:52 PM
Posted February 16 2006 - 1:06 PM
Well onto my way to the next level!
There's not a fish out there I won't target or a technique I won't try! At the very worst I died with my rod in my hands!
Posted February 16 2006 - 1:16 PM
Posted February 16 2006 - 1:27 PM
Made some last week, and am still snacking on it....
Posted February 16 2006 - 3:03 PM
Put on hard roll open faced under broiler with some nice cheddar on top.
Put some ketchup or whatever you like on it...and you've got yourself a nice cheesesteak!
Posted February 16 2006 - 4:17 PM
While shrooms & onions are cooking you can combine 1/2cup flour, 12 oz of sour cream, 1/4 cup of milk or cream, and tablespoon of beef boullion (or beef stock - if using the stock - forget the milk/cream). Whisk together and pour into hot pan w/ shrooms/onions.
Raise heat until bubbling - then lower and simmer until thickens - add meat back into the mix and cook over medium heat few more minutes. Season w/ S&P - serve over extra wide egg noodles.
Posted February 16 2006 - 4:28 PM
if you have one of those frying pans with ridges on it, heat it slowly until it is again a bit warm in the middle
cut it very thin across the grain
toss it with just a little tangy,light (horseradish, lemon juice, black pepper, salt olive oil, balsamic or rice wine vinegar) dressing
serve on romaine lettuce with whatever goodies you have in the house:
grated parm, artichoke hearts, carrot matchsticks, fresh raspberries, cuke ribbons, dried fruit, toated pine nuts, pecans, bits of orange, avocado, a few capers maybe.....
Posted February 16 2006 - 6:20 PM
Posted February 16 2006 - 6:45 PM