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Post by Suluby on Feb 5, 2012 1:14:48 GMT -5
Asian London Broil
3 tablespoons Toasted Sesame oil
3 tablespoons brown sugar
1 or more cloves garlic - finely minced
1/2 inch fresh ginger, peeled and minced
1/3 cup soy sauce
1 tablespoon dry sherry (Marsala wine is a good substitute)
2 pounds London Broil
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Combine everything but meat and mix well.
Pour over meat and marinate at least 2 hours.
Broil meat to your liking.
Place marinade in a small saucepan over low-med flame and slowly cook until reduced to half of the volume.
Slice meat thinly, against the grain. Platter and drizzle with the cooked marinade.
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Post by Nora on Feb 5, 2012 10:33:07 GMT -5
Su, I just had a thought... perhaps we should create sub-categories for beef, fish, pork, cakes, cookies....If you like that idea, give me a list and I will do that. You can have us post our recipe on this general board and then you can move the threads to the category that you feel they belong in? Would you like to try that and if you dont like it, then we can change it back?
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Post by Suluby on Feb 5, 2012 10:56:46 GMT -5
Su, I just had a thought... perhaps we should create sub-categories for beef, fish, pork, cakes, cookies....If you like that idea, give me a list and I will do that. You can have us post our recipe on this general board and then you can move the threads to the category that you feel they belong in? Would you like to try that and if you dont like it, then we can change it back?
Right now, we can just go along as we are. If the board grows and gets unwieldy, we can always separate the recipes into categories. Right now, we don't even have enough recipes to have any in most categories.
YKWIM?
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Post by Nora on Feb 5, 2012 11:33:13 GMT -5
Sounds good to me. Just let me know if you are interested.
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Post by naz on Feb 5, 2012 12:42:36 GMT -5
Sounds good to me. Just let me know if you are interested. I would like that actually. Easier to find things later. |
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Post by sharon on Feb 8, 2012 17:21:03 GMT -5
Su that recipe sounds delicious! My step-dad grilled porterhouse steaks today for lunch. Unfortunately for mom and I, my step-dad is color blind......which means he ALWAYS over-cooks them because he times them instead of seeing the color of the blood on top. 
It would hurt his feelings if we mentioned it.......so, we just suffer along with nasty steaks. I mean mine was so dried out today I could barely chew it, even with A-1 sauce added for moisture!
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Post by Suluby on Feb 9, 2012 8:05:31 GMT -5
Su that recipe sounds delicious! My step-dad grilled porterhouse steaks today for lunch. Unfortunately for mom and I, my step-dad is color blind......which means he ALWAYS over-cooks them because he times them instead of seeing the color of the blood on top.
It would hurt his feelings if we mentioned it.......so, we just suffer along with nasty steaks. I mean mine was so dried out today I could barely chew it, even with A-1 sauce added for moisture!
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