Wednesday, May 22 2013 10:20 PM EDT2013-05-23 02:20:18 GMT
GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter orMore >>
GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter orMore >>
Wednesday, May 22 2013 10:17 PM EDT2013-05-23 02:17:45 GMT
GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoonsMore >>
GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoonsMore >>
Wednesday, May 22 2013 10:16 PM EDT2013-05-23 02:16:19 GMT
SAVORY LONDON BROIL 4 to 6 servings 1 (1½ to 2 pound) beef sirloin, chuck, sirloin tip, rib eye, Delmonico, London Broil, flank steak, or top round steak, boneless or bone-in as desired, cut atMore >>
SAVORY LONDON BROIL 4 to 6 servings 1 (1½ to 2 pound) beef sirloin, chuck, sirloin tip, rib eye, Delmonico, London Broil, flank steak, or top round steak, boneless or bone-in as desired, cut atMore >>
BAKED BEEF ROLLS WITH SAVORY GRAVY 4 to 6 servings
1 (6-punce) package long-grain and wild rice
1 to 2 tablespoons butter or margarine
1 cup sliced fresh mushrooms
½ cup chopped peeled onions
2 tablespoons chopped sweet red pepper
1 tablespoon minced parsley (no stems)
2 pounds boneless beef round steak
About 2 to 3 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil) or as needed
Wooden picks and/or kitchen twine as needed
Salt and freshly ground black pepper to taste
Savory Gravy
Minced parsley (no stems) as desired for garnish
Cook rice according to package directions.
In a large heavy skillet, melt butter over moderate heat; add mushrooms, onions, and sweet red pepper; sauté mixture, stirring frequently until crisp tender but not browned. Add mushroom mixture to cooked rice, mixing well; set aside. Also set aside skillet with vegetables/butter drippings.
With a meat mallet or the flat side of a French knife, pound round steak. Cut round steak into 4 to 6 equal-size serving pieces. Spoon rice mixture onto each steak piece, dividing evenly; roll-up steak pieces jelly-roll-style; fasten steak rolls with wooden picks and may also tie kitchen twine around each to secure rice stuffing.
Add oil to skillet and heat over moderate temperature. Brown beef rolls in hot oil, all sides. Transfer beef rolls to a 13 x 9 x 2-inch baking pan/dish; reserve meat drippings in skillet. Reserve any remaining rice to reheat just before serving and serve with BakedBeef Rolls. Prepare Savory Gravy and evenly pour over beef rolls. Bake in a preheated moderate oven (350 degrees F.) for 30 minutes.
To serve, remove wooden picks and/or twine from beef rolls. Arrange a stuffed beef roll on each dinner plate, spoon any remaining rice around beef rolls, and spoon gravy over each roll. Garnish each with a sprinkle of minced parsley.
