London Broil Marinade

Ingredients

  • 3/4 cup soy
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tbsp lemon fresh
  • 2 tsp fresh garlic minced
  • 1 tsp fresh ginger minced
  • 2 tsp brown sugar
  • 2 1/2 lb london broil

Instructions

  • In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
  • Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
  • Remove meat from the marinade, discard the marinade, and pat the meat dry.

  • To GRILL:

    Allow the meat to sit on the counter for about 30 minutes to come to room temperature. Remove meat from marinade and grill the meat for about 4 minutes per side over direct heat, then move to indirect heat until the meat reaches 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

  • To BROIL:

    Allow the meat and marinade to sit on the counter for about 30 minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes.

    Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag.

    Broil the steak for 8 to 12 minutes, turning once about halfway through. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Notes

  • Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don’t recommend leaving the meat in the marinade for more than 1-2 days. After that point, the acid or enzymes in the marinade can cause the meat’s tissue to break down so much that it becomes mushy.
  • The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it’s best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks), but then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
  • Slice the meat against the grain (across the natural lines that you see running through the meat). This way you cut through the fibers and shorten them, rather than cutting alongside the fibers. This makes it easier to chew the steak, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
  • Don’t have balsamic vinegar? You can substitute with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.
  • Add fresh herbs or dried herbs to the marinade, such as thyme, oregano, chives, fresh parsley, basil, or rosemary. An Italian seasoning blend would also work well.
  • Dijon mustard would also be a great addition to the marinade.
  • If you don’t have fresh garlic cloves or fresh ginger, you can substitute with smaller amounts of garlic powder and ground ginger.
  • Instead of brown sugar, sweeten the marinade with maple syrup or honey.
  • Use low sodium soy sauce, if desired.
  • Vegetable oil or canola oil will both work as an equal substitute for the olive oil.
  • Make the marinade spicy by adding crushed red pepper flakes or cayenne.

Dad’s Famous BBQ Rub

Ingredients

  • 1/2 cup paprika
  • 3 tbsp cayenne pepper
  • 5 tbsp freshly ground black pepper
  • 6 tbsp garlic powder
  • 3 tbsp onion powder
  • 6 tbsp salt
  • 2.5 tbsp tablespoons dried oregano
  • (new ingredient – experiment with amount) 3 tbsp brown sugar

Asian Stir Fry Marinade

Ingredients

  • 4 tbsp soy sauce
  • 4 tbsp water
  • 2 tbsp mirin
  • 1 tsp sesame oil
  • 2 tsp garlic minced
  • 2 tsp chili garlic sauce
  • 1 tsp sriracha
  • 2 tbsp brown sugar
  • 1/2 tsp ginger ground
  • 1 1/2 tbsp corn starch
  • 1 tsp canola oil

White Chicken Chili

Ingredients

  • 1 lb boneless chicken breast 1/2 inch chunks
  • 1 ea medium onion chopped
  • 1 1/2 tsp garlic powder
  • 2 can great northern beans 15-1/2 ounces each rinsed and drained
  • 1 can chicken broth 14 1/2 ounces
  • 2 can chopped green chili 4 ounces each
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • 1/4 tsp cayanne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • Tortilla chips optional
  • shredded cheese optional
  • sliced seeded jalapeno optional

Instructions

  • sauté chicken, onion and garlic powder until chicken no longer pink
  • add beans, broth chilis and seasonings
  • boil
  • reduce heat to simmer uncovered for 30 minutes
  • remove from heat, stir in sour cream and cream
  • garnish with optional ingredients

Simple Oven Roasted Turkey Breast

Ingredients

  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 2 tsp dried rosemary minced
  • 2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder

Instructions

  • preheat oven to 375 degrees
  • place turkey breast skin side up on rack
  • stir together olive oil, paprika, oregano, rosemary, salt, thyme, black pepper, onion powder and garlic powder to for a paste
  • loosen turkey skin with finger, spoon some of the spice mixture underneath
  • smooth it out to cover ad much of the meat as possible
  • rub remaining spice mixture on top of the skin
  • roast for about 20 minutes per pound, until turkey reaches an internal temp of 160
  • Boneless turkey breast cook faster – use a meat thermometer
  • remove from oven, cover with aluminum foil, let rest for 15 min – internal temp to 165

Perfect Steak – Beef – every time

Ingredients

  • 1 each Steak 2 1/2 inches at least for best results
  • olive oil
  • salt
  • pepper
  • garlic powder
  • onion powder

Instructions

  • best results is a nice thick steak – ribeye or your favorite cut
  • rub steak down with olive oil
  • salt, pepper, garlic powder and onion powder to taste
  • let sit in room temperature for at least 45 minutes

  • heat up grill – if using charcoal grill get the coals to a nice red ember and make sure there is a spot to move steaks off to the side for cooking.

    Gas grill – max the heat.

    Charcoal – let heat until the embers are nice and red

  • place steak on grill.

    Gas: do not lower cover, keep gas on high but watch for prolonged flareups. You don’t want the meat to get too charred, a little charring is very good though.

    Charcoal: You can put the meat right over the embers if they are far enough down, but be careful. Charcoal gets much hotter than a gas grill, so you may need to move the meat just off the embers to avoid too much charring.

  • Based on thickness, follow these cooking times:
  • around 2 1/2 inches thick – 5-7 minutes side A, turn, do not flip, to get the grill marks, another 5-7 minutes (do not touch the meat during the cooking). Flip to side B, 5-7 minutes, turn do not flip to get grill marks, another 5-7 minutes. This is a perfect medium-rare to medium steak.
  • thinner steaks will require less minutes
  • for a more well done steak, add 1 minute to each cooking time (IF YOU DARE!)
  • ALWAYS let the steak rest for at least 5 minutes after cooking

Pork on a Fork

Ingredients

  • 1/4 cup soy sauce reduced sodium prefered
  • 2 tbsp sugar
  • 1 clove garlic, peeled and finely chopped can use more – we like garlic
  • 1 tbsp finely grated fresh ginger
  • 1 each Thai chili – see note
  • 1 tbsp toasted sesame seed oil
  • 1.5 lb pork tenderloin – fat trimmed cut to 1 inch medallions

Instructions

  • Whisk soy sauce and sugar in a medium bowl until sugar is dissolved
  • stir in garlic, ginger, ghile and oil
  • marinate pork with this mixture in a zip lock bag for 2 hours in refrigerator, turning it periodically
  • with grill on medium heat, grill pork until just cooked through, 3-5 minutes per side

Notes

Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4 inch or less in diameter. They are on the high side of hot. Find in Asian markets. you can substitute fresh cayenne chiles or 1/2 teaspoon chili sauce such as siracha.

Perfect Chicken Breast

Ingredients

  • 4 Each Boneless skinless Chicken breast

Instructions

  • Pound breasts flat
  • Season to taste
  • Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
  • Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
  • Flip each chicken breast over.
  • Reduce the heat to low.
  • Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek
  • After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
  • After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check — the chicken should be at least 165°F. Slice and eat.

Lemon Fish

Ingredients

  • 1 part lemon juice
  • 2 part butter
  • some dash thyme optional for marinating
  • some dash peppercorn optional for marinating
  • some dash salt
  • some dash pepper lemon pepper if available
  • some drizzle olive oil

Instructions

  • Marinate the swordfish (optional) with lemon juice, thyme sprigs, peppercorns for 10 to 15 minutes.
  • While the swordfish marinates, prepare the charcoal grill for high-heat grilling.
  • Brush the fish with oil (if not marinated) and season on all sides with Kosher Salt and freshly ground pepper.
  • Grill for 3 to 8 minutes per side, or until internal temperature reaches 140° F. The fish should be browned on the outside and still slightly pink on the inside.
  • Melt the butter in a small pan on the grill until it starts to turn golden brown, 3 to 4 minutes.
  • Move it off the heat and carefully add lemon juice and swirl to combine.
  • Once you turn the fish over, begin brushing some of the lemon-butter onto the cooked side as it finishes grilling.
  • Serve the swordfish with a drizzle of the lemon-butter, a sprinkle of coarse salt and a lemon slice.

Lemon Cod

Ingredients

  • 4 6OZ Cod Filets Look for fillets that are about 1-inch thick. Thinner or thicker will work cook times will just
  • need to be adjusted accordingly. Fresh is best but if you only have access to frozen (and thawed) that works fine too.
  • 1 tbsp Flour This soaks up moisture and encourages browning, plus it helps the sauce stick to the fish. Only a little is needed.
  • 1/2 tsp Paprika
  • 1/2 tsp Onion Powder
  • 1/4 tsp Thyme
  • 1/4 tsp Oregeno
  • 1/8 tsp Cayenne Pepper
  • 3/4 tsp Salt optional – or to taste
  • 3/4 tsp Black Pepper
  • 5 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 tbsp Garlic fresh minced
  • 1 1/2 tbsp Lemon Juice from fresh lemons
  • 1 1/2 tbsp Chicken Broth Just a little is added to thin out the sauce
  • Parsley Used for a nice finish for a pop of color and hint of fresh herb flavor

Instructions

  • Mix flour and seasonings: In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.
  • Spread mixture over cod: Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture).
  • Heat fats in skillet: Melt 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium-high heat.
  • Cook cod in skillet, transfer: Add cod and sear until golden brown and cooked through on each side, about 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.
  • Melt remaining butter in skillet: Reduce burner temperature to medium-low. Melt remaining 4 Tbsp butter in same skillet.
  • Saute garlic: Add garlic and saute just until fragrant and just lightly deepened in color (but not browned), about 15 seconds.
  • Add liquids to butter: Remove from heat and carefully pour and stir in chicken broth and lemon juice (careful it will steam!).
  • Pour sauce over cod, garnish and serve: Immediately pour sauce over cod fillets. Sprinkle with parsley and serve warm.

Notes

  • If it is frozen be sure to thaw thoroughly before cooking. Usually it takes one day of thawing in the fridge, never defrost in the microwave or you can ruin the texture and even partially cook it.
  • If cod is overly wet, dab fairly dry with paper towels. It should be barely damp so flour sticks, but dry enough it will brown nicely.
  • Be careful not overcook the cod or it will be tough and bouncy.
  • To know when it’s done, cod should flake easily with a fork and it should lose it’s translucent and raw appearance.
  • Cod can be cooked skin-on or skinless. Per personal preference, I like to remove skin but you could leave it on if preferred.
  • If you opt to leave skin, cook skin side down first. Then to keep that skin nice and crisp plate with sauce underneath and serve skin-side upright.
  • Atlantic or pacific cod may be used, though many argue Atlantic is better. There are some textural and light flavor differences.