Herb Crusted London Broil

Herb Crusted London Broil

We got our first real snow this week -- a heavy slosh that dripped down from the roof tops the minute the sun came up. I'm not that into the cold, but I've been looking forward to snow. Not the sloshy kind, but the fluffy kind that makes everything look pristine and sparkly. 

Herb Crusted London Broil

Big snow storms are an excuse to stay holed up in your home, wrapped in a blanket, and sometimes that's just what you want. Big snow storms are an excuse to bring out your inner kid, and have a snow ball fight. Twelve and a half years ago we had one of those storms -- a storm that sticks in my mind as impossible to beat. It was the heaviest snowfall the area had had in over 90 years. Still, I'm sure I remember the drifts as twice their actual size. 

It's like a picture in my mind: me, my mom and a few friends working together to pack snow into a blue plastic tub (it was a recycling bin) and then turning the tub upside down to form the next brick of our igloo.  Meanwhile, my stepdad tested the limits of his favorite four-wheeling vehicle, driving it up and down the block and through the ever growing snow drifts. 

The thing about that storm: everyone was out. No one stayed in their house. Up and down the street, in every yard, someone was out being a kid (whether they were a kid or not). It was snowiest, coldest and most memorable block party I've ever witnessed. 

Herb Crusted London Broil

This week's snow is a far cry from that blizzard, but I'm always one to replay the past in my mind. With the Colorado sunshine peaking out over the horizon around 6:45, this storm didn't have a chance. Today, all that's left is a few patches of ice in shady spots that the snow can't reach. Still, it's like a beacon for winter, and the snowy days to come. 

Herb Crusted London Broil

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

London broil is often a cheap cut of meat, but this final dish is always elegant.

Serves: 5   |    Total Time:



Ingredients:

    Marinade:
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup dry red wine
  • 1 tablespoon fresh rosemary, minced
  • Salt & Pepper
  • Roast:
  • 2 tablespoons rosemary
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 pound London broil

Directions:

  1. Combine ingredients for marinade in a contain just big enough to fit the beef. Place the beef in the marinade, cover with air-tight lid (or plastic wrap) and place in fridge for 4-6 hours.
  2. Turn the oven to the high broil setting. Remove roast from fridge, and drain marinade. Combine herbs with salt and spices on a flat plate. Roll the roast in the herb mixture so that it is well coated. Place in baking dish.
  3. Place meat on top shelf of oven, and bake for 5 minutes. Flip roast, and cook for 5 minutes more. Check for doneness: use a fork and knife to cut into the middle of the steak. If you like your meat pink, it should be ready — if you prefer it more well done, you may need to return it to the oven. Cooking time may vary depending on thickness of roast.
  4. Remove from oven and allow to cool 5 minutes before serving. To serve, slice against the grain of the meat into thin, 1/4 centimeter slices. Great with Worcestershire sauce, any kind of mash, or roasted veggies! And don’t forget the wine.

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Simple Roasted Salmon with Garlic & Dill

I am always in a rush. Having things on my “to do” list can drive me crazy, so instead I just power my way through them, hoping to leave more checkmarks than spelling errors in my wake. I once had a Nicaraguan co-worker tell me that I need to spend a long time in a room all by myself, with nothing to do. He said I would learn something about myself that I didn’t know before. I remember thinking (and this is still what I think), That would be absolutely miserable.

I have yet to test this theory out (really, I don’t know that I will ever test it out), but I can see where he was going. Take a deep breath. Stop moving. Slow down. Notice the little things. In a way my whirlwind helps me. I can crank out my school papers when I need to, and having always been a focused person, I don’t get distracted. I just buckle down and go. Always being in go-mode, however, leaves little room for reflection. Sometimes, something will happen, like I will run into someone head on in the grocery store, and I will think Woah. Didn’t see that coming! Gotta slow down. I’ll take a few breaths, and try to wind down. It lasts an hour, max. 

Writing is not something you can't rush. When words are pumping through your mind you need to type as fast as you can, but when you’ve already written everything that you can think of and need something else, it becomes very slow. You must sit there. And think. With nothing to do. A few bloggers are pros at this, somehow swirling their personal insights into their recipes and whisking in a dash of something extra. The result is a beefy blog post that leaves you satisfied, the way a good meal does. It takes time to create a post like that. I’m not talking an hour and a good dose of creativity, I’m talking days. It takes far longer to write a blog post like that then it does to caramelize onions or roast this salmon so that is has perfect crispy skin. Maybe, instead of sitting in a room all by myself for a month, I can just practice the art of patient writing. 

Taking photos is also a slow moving process. I mean, you want to eat, desperately, but you have to get the light right, find the right angle, mess with your props. I rarely exhibit that sort of patience. Last week, in a rush to eat, I broke my lightbulb and later, still in a rush, replaced it with a sort of yellow-toned bulb I found at the store. I didn’t realize that it was yellow until I arrived home, when I was ready to plug it in and go. It turned on, and I instantly shuttered: Yellow toned bulbs and food aren’t friends. Being a total amateur, I need all the help I can get with my photos, and that yellow bulb? Not helping. Thank goodness for amazon--mail ordering is great when your in a rush. 

These are the things that are ongoing and difficult for me to overcome. They will always take time, as even the most polished writers and professional photographers will do several iterations of the same piece before being satisfied. (This is my second time writing this--progress is being made!) What is easier for me, is making other changes around here: checking things off of the list and getting it done: I revamped my recipe index so that it’s easy to find things (and hey, it actually contains everything!), and updated the About section of this site. I hope their new state is more useful to you! I would love to hear your ideas on how to make this even better. I’ll probably get to them since, well, I would hate to have anything sitting on my to do list for too long!

Like many good things, this recipe is best when you take your time, though it's very straight forward. Allow the pan to get nice and hot before you place the salmon in it. Patience will yield a flaky filet with crispy skin. And when you’re ready to eat, take a moment to let go of your to do list.

This recipe was inspired by Martha Stewart's Roasted Salmon with Butter

Simple Salmon with Garlic & Dill

Published February 6, 2015 by
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Serves: 4   |    Total Time: 15 minutes



Ingredients:

  • 2 tablespoons butter or coconut oil
  • 1/2 pound salmon fillet, with skin
  • 2 cloves garlic
  • 1/2 teaspoon dill
  • Salt & pepper

Directions:

  1. Preheat your oven to 450°F. Slice the butter into several pats and place them in a oven-safe skillet or roasting pan. Place the pan in the oven.
  2. While the butter heats, slice the garlic into thin "chips". Use a knife to cute horizontal slats into the salmon an inch apart. Stuff the garlic chips into the slats.
  3. After 5 minutes, the butter should be melted and hot. Remove the pan from the oven and place the salmon in the butter, skin side down. Sprinkle with salt, pepper, ad dill. Return to oven. Cooking time will vary depending on how thick your filet is: for a thin filet bake for 8-10 minutes, for a medium filet bake for 10-13 minutes, and for a thick filet bake for 13-15 minutes. Test the salmon with a fork. The flesh should be flakey and opaque. 

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Garlic Rosemary Shrimp & Paleo Cocktail Sauce (made without ketchup!)

Shrimp with cocktail sauce is not something I ate growing up. The entire category of shellfish was on my short list of foods that sucked, right there next to tomatoes, ketchup, asparagus, and carrots. I have only a few memories of actually eating shellfish as a kid, and most of them include my dad sneaking tiny shrimp into stews to see if I could detect them. 

Clearly, I just didn't understand that shrimp, roasted and tossed with garlic and rosemary is a gift from the sea. (I eventually learned to like everything on that list, aside from ketchup--ugh!).

I've also learned to appreciate a really good cocktail sauce. One that's zesty. One that actually makes the shrimp taste better, instead of masking it. On that does not include--you guessed it-ketchup. Instead it's made with real tomatoes, horseradish, and garlic. A bit of cayenne, and some lemon juice to round it out. When you start putting real ingredients in cocktail sauce, it actually becomes a power food! Did you know that horseradish is considered a cruciferous vegetable? With molecules called glucosinolates, it's been show to help fight cancer. Horseradish has ten times more glucosinlates than broccoli... So dig in already! 

The beauty of this recipe is it's flexibility. Sensitive tastebuds? Hold the cayenne. Timid when it comes to garlic? Add a little, taste it, and add some more. It's easy to take this recipe and turn it into you own signature sauce concoction.

Garlic Rosemary Shrimp & Paleo Cocktail Sauce (made without ketchup!)

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

More shrimp! Less ketchup.

Serves: 4   |    Total Time:



Ingredients:

    For the Shrimp:
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon coconut oil, melted
  • 1 garlic clove, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

  • For the Cocktail Sauce:
  • 1 cup canned diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire Sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/2 to 1 ounce piece of fresh horseradish
  • 3 cloves garlic
  • 1/4 to 1/2 teaspoon cayenne
  • Salt and Pepper to taste

Directions:

  1. Preheat oven to 400°F. Toss the shrimp with the melted oil, minced garlic, rosemary, salt, and pepper. Spread the shrimp out on a cookie sheet and place in the oven. Bake for 10 minutes, until shrimp are pink and cooked through.
  2. While shrimp cooks, prepare sauce: If you are using a high speed blender, add all of the ingredients and puree until smooth. If you are using a standard blender or food processor, mince the garlic and shred the horseradish with a microplane and then whisk all of the ingredients until combined.
  3. Serve shrimp warm on a platter alongside a bowl of sauce.

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