It was Get Your Beef On Sunday on the homefront. Generally, my family and I try and use Sundays as family meal night. Sundays generally being the one day where everyone is home.

As panic spreads over the Swine Flu, the grocery stores have been having some pretty sweet deals in the meat department - pork products mostly. Although, lucky us, during our piglet frenzy in the meat department we ran across London Broils that ran around $10 and under. Unable to pass up a good deal or such delightful cuts of beef, my Mom and I sangged one each.

My Mom put a rub on their slab of moo and J and I did a Tequila Marinade. My Mom’s rub I’ll add to The Nomming later as I realized I can’t read my own chicken scratch (Doh!).

This recipe I nabbed off The Food Network.

This marinade gets thumbs way, way up from my family.

Enjoy!

- The Pajama Chef

Ingredients

• 1 jalapeno pepper, seeded
• 1 clove garlic
• 1 cup tequila
• 1 cup teriyaki sauce
• 1/4 cup sesame oil, optional
• 1/4 cup Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 pounds London broil
• Cilantro leaves, for garnish

Directions

In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.

Preheat grill to high.

Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).

Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

A Cafeteria Food Special.

I think there were two things I ever really loved during my cafeteria years and they were Bologna Boats & Weiner Wraps. If Mom announced that either of the aforementioned were being served, you could guarantee that there’d be no metal lunch box going to school with me that day. Punch card lunch ticket for me and the hope that I could weasel/worm/talk/trade others for their portion.

After school, I started making these at home. It was quick, simple and in college…something I could do in a pinch as I not only had schoolwork to contend with but my adopted sisters banging on the doors. One with her high school dramas and the other with her son (and later) a daughter running around underfoot.

I could feed myself, listen to them and in some cases feed their kids too while juggling my bookwork.

Enjoy!

Bologna Boats

1. Fry up slices of your favorite brand of bologna
2. Boil and Mash potatoes or use Potato Buds
3. Grate favorite cheese to sprinkle/melt over top

Directions

Once the bologna is fried, spoon out some mashed potatoes (flavored as you like them) on each one and add grated cheese to the top. I usually plop the them in the microwave or oven to get the cheese to melt, though friends have preferred to just dish it up and go.

- The Pajama Chef

J is very big on shrimp and I’m pretty keen on it myself. This was a quick and easy recipe that I was given and we’ve made ample good use of it. Especially, as J pointed out, what one has to pay if you buy it in a restuarant. Since we’ve discovered this…we just do it up at home to where we can season to taste.

Enjoy!

Simple Shrimp Scampi

3/4 cup butter, cubed
2 pounds uncooked medium shrimp, peeled and deveined
5 teaspoons lemon-pepper seasoning
2 teaspoons garlic powder
8 lemon wedges, optional

Directions

In a large skillet over medium heat, melt butter. Add the shrimp, lemon-pepper and garlic powder; cook for 5-8 minutes or until shrimp turn pink. Transfer to individual serving dishes. Serve with lemon wedges, if desired.

Yield: 8 servings

Chef’s Notes: To add a bit of heat, last night I put some red chili flakes in ours. Also, I’ve substituted minced garlic for the garlic powder. I like to experiment with different spices in our spice rack, so experiment away.

- The Pajama Chef

J and I have only had London Broils in restraunts, but once we started haunting the aisle of our local butcher, we decided it’d be fun to try our hand at doing one at home. So, here it is. However, this photo is not only horrible, but this was what it looks like as it was being marinated. There’s only a ‘Before’ photo rather than an ‘After’ photo, because once it was cooked and ready to eat…

It um…disappeared rather quickly. Very quickly to be precise. ;)

However, I’m including a link to the Food Network where we snagged the recipe. They have a much more appetizing ‘After’ photo.

Enjoy!

London Broil with Cherry-Balsamic Sauce

1/3 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoons cherry preserves
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds London broil, trimmed (see Ingredient note)
3 tablespoons finely chopped shallot
1 teaspoon extra-virgin olive oil
2 teaspoons butter

Directions

Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.

Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don’t worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.

While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.

Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.

Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.

- The Pajama Chef