Sunday, May 27, 2007

A Favorite Meal

This is my all-time favorite summertime meal. Savory london broil is perfectly complemented with Greek potatoes, corn pudding, and roasted asparagus. Occasionally, I make different sides, but this combination is just delicious, and is perfect for family nights or entertaining friends! Enjoy!

London Broil
family recipe...

1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon mustard
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2-3 lbs. flank steak or top round

Combine garlic, salt, soy sauce, mustard, vegetable oil, black pepper and oregano in gallon freezer bag. Place steak into marinade and coat evenly. Marinate for at least 8 hours. Place meat on prepared grill and cook approximately 7 minutes on each side or until desired doneness.

Greek Potatoes
family recipe...

5 pounds russet potatoes
1 cup vegetable oil
2 tablespoons lemon pepper
1 teaspoon garlic powder
1 tablespoon oregano
1 cup shredded or grated parmesan cheese

Preheat oven to 350 degrees. Peel and cut potatoes in half. Combine vegetable oil, lemon pepper, garlic powder, and oregano in medium bowl. Dip each potato in mixture to coat and place in a casserole dish or pan with at least a 1" lip to catch oil. Sprinkle potatoes with salt then parmesan cheese. Cover and cook for 1 hour. Uncover and broil to brown top.

Tee's Corn Pudding
recipe from Southern Living Homestyle Cooking...

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or margarine, melted
6 cups fresh corn kernels (about 12 ears)*

Combine first four ingredients in small bowl. Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish. Bake at 350 degrees for 40 to 45 minutes or until deep golden and set. Let pudding stand 5 minutes before serving.

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

Roasted Aparagus
recipe from Barefoot Contessa...

2 pounds fresh asparagus
olive oil

Preheat oven to 400 degrees. Break off the tough ends of the asparagus and, if thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a singe layer and sprinkle liberally with salt and pepper. Roast the asparagus for 20 minutes, until tender but still crisp.

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