I pulled this recipe out of the archives, since I’m planning ahead for summer barbeques. This recipe for London Broil or Tri-Tip (AKA “bottom sirloin butt” or “triangle roast”) is economical and flavorful. (Did you know the expensive cuts are much more tender, but cheaper cuts have a more robust flavor?)
A bit of sugar helps the meat to brown; soy sauce adds savory flavor, and vinegar tenderizes. Easy!
To roast fresh Anaheim or Pasilla peppers at home, broil them or grill in very hot pan with a lid on it; turn the peppers as needed until all sides are blackened. Let cool, then peel off skin and remove core and seeds, trying to keep peppers as whole as possible. Canned peppers can also…
A good marinade has a few simple elements: Vinegar or lemon for tenderizing, sugar to help the meat to brown well, soy sauce (or other salty additions) to add savory flavor, plus favorite herbs and spices. This recipe uses fresh ginger and garlic, mixed in with a basic soy sauce/vinegar/brown sugar mix. It’s a quick…
The following recipe makes extra of the rice, which is nice—it makes a great side dish later in the week. It keeps well, and can even be frozen. And- it’s perfect for gluten-free folks! To “stuff” the chicken, simply lift the skin up off the breast a bit, stuffing the rice underneath. (The trickiest part…
This dish can be thrown together easy, with some pasta on hand, and a bit of sour cream, chicken, and spice. This version is a newer, easier, healthier version of a classic. The sour cream adds a bit of fat, but it’s still lower-fat than the original recipe, and it seems to be a crowd-pleaser….
This elegant dinner entree has a light, flavorful sauce, with capers giving it a distinct, piquant flavor. The method is streamlined for making a simple recipe. Plan 1/3 to 1/2 lb. serving per person. Serves 6-4. INGREDIENTS Approx. 3 lb. boneless, skinless chicken breast (about 8 large half breasts) 1 c. chicken stock 1/4 c….
These flavors are bold; a goat cheese stuffing holds its own against a tomato sauce containing Greek olives and a dash of anchovies. Anchovy paste can be used, or fine-chop a small can of whole anchovies, freezing the leftovers to preserve flavor. Plan 4-6 oz. of meat per serving; this recipe serves 6 or so….
This classic recipe is sped up by using a pressure cooker to simmer the beef, which also seals in flavor. A crock pot, left on low all day, can also be used (or cooked in a low-heat oven). With a few extra ingredients, like carrot, red wine and tomato paste, a simple Beef Bourguignon can…
This take-off on Julia Child’s recipe uses a few shortcuts to make dinner easier. Bacon can be used, but is optional; the recipe’s still great without it! A pressure cooker will cook the meat tender in 40 minutes. Or, a slow cooker or crock pot can be used; meat cooks throughout the day and is…
“Leftovers”? Put to Work, and Awesome! This popular Italian pasta dish, with its creamy base and fresh garlic flavor, can utilize “leftover” chicken. Delicious! While “Fettucine Alfredo” is most traditional, we use rotelle pasta at The New Deli, which cooks up easily (it’s less likely to stick together). Our version is also lighter than most…
