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The good Martha Stewart, the one everyone fell in love with...not the evil bitch of today.
For dinner tonight, I made a 2 1/2 pound london broil and some roasted potatoes. Nothing too fancy, but I did a really good job, and I am proud of myself. :)
The potatoes:
Preheated oven to 450*. Took 2 baking potatoes, skinned and chopped them into even bite-sized pieces. Freshly ground salt and pepper all over. Drizzled saved chicken drippings* over them (about 3-4 oz), and added a bit of water, almost covering. Cooked about 30-40 minutes until they looked done, after periodically stirring to get color all over.
When they were done I spooned them into a bowl, and wiped out the pan, making it ready for the meat.
The meat:
Sprinkled liberally with Melting Pot Garlic and Sherry seasoning blend. The highly coveted Melting Pot spice. The same spice that my family members kept stealing frm each other on visits. It is only $4...buy your own sillies! Anyhow. Melted a bit (a TBS?) of ghee (clarified butter) in a 12" saute pan over medium heat. Put meat in and left it the fuck alone for about 5 minutes or so, until the meat was browning on the bottom, but not sticking to the pan. Flipped it and gave it the same treatment. Stuck it in a 450* oven for 10 minutes per side. Took the cooked meat out of the pan, and set it on a plate to rest, and also to catch remaining juices. Wiped out some of the grease and added a mixture of water with a splash of red wine to the hot pan, and stirred with a flat wooden spoon to loosen up the brown bits from the pan (aka deglaze the pan). Let it simmer a little bit then strained it.
With my perfect timing, Chas got home just as I was deglazing the pan and the meat was resting before slicing. Whee! He sliced it and it was medium on the outside and medium rare on the inside, just how my boys like it.
*I always save them whether from my own roasts or the store-bought chickens.
The potatoes:
Preheated oven to 450*. Took 2 baking potatoes, skinned and chopped them into even bite-sized pieces. Freshly ground salt and pepper all over. Drizzled saved chicken drippings* over them (about 3-4 oz), and added a bit of water, almost covering. Cooked about 30-40 minutes until they looked done, after periodically stirring to get color all over.
When they were done I spooned them into a bowl, and wiped out the pan, making it ready for the meat.
The meat:
Sprinkled liberally with Melting Pot Garlic and Sherry seasoning blend. The highly coveted Melting Pot spice. The same spice that my family members kept stealing frm each other on visits. It is only $4...buy your own sillies! Anyhow. Melted a bit (a TBS?) of ghee (clarified butter) in a 12" saute pan over medium heat. Put meat in and left it the fuck alone for about 5 minutes or so, until the meat was browning on the bottom, but not sticking to the pan. Flipped it and gave it the same treatment. Stuck it in a 450* oven for 10 minutes per side. Took the cooked meat out of the pan, and set it on a plate to rest, and also to catch remaining juices. Wiped out some of the grease and added a mixture of water with a splash of red wine to the hot pan, and stirred with a flat wooden spoon to loosen up the brown bits from the pan (aka deglaze the pan). Let it simmer a little bit then strained it.
With my perfect timing, Chas got home just as I was deglazing the pan and the meat was resting before slicing. Whee! He sliced it and it was medium on the outside and medium rare on the inside, just how my boys like it.
*I always save them whether from my own roasts or the store-bought chickens.
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My mom is going to New York this weekend with the girls. Bugger. Wish I could go. I have never been (except in the airport for a layover).
Should stop rambling now. :P