Friday, May 20, 2011


Yes, last night was Patrick’s last night at home for a while as he headed up to North Carolina to intern as a youth leader at a church there.   It would only be appropriate to cook one of his favorites – Grilled London Broil. 

The marinade for this is a simple one, and I’m afraid I don’t measure it all out.  (I guess it’s a little different each time) It goes something like this. 
¼ cup of cooking sherry
½ cup soy sauce
2 cloves minced garlic
½ cup red wine
½ tsp pepper
Mix them up and pour it over the meat in a Ziploc bag and put in the fridge for at least an hour.  I mixed mine in the morning before work and let it sit till grilling time.

Nattie could'nt wait.  She loves SHRIMP!!

Of course we had to have an appetizer – Shrimp Cocktails!!!   I simply boiled two pounds of medium shrimp with a bag of Zatarain’s Crab Boil for a few minutes then drained.  The secret between a good shrimp cocktail and a GREAT shrimp cocktail (there are no BAD shrimp cocktail’s) is in the cocktail sauce!  My special ingredient is the EXTRA HOT horseradish sauce.  YUM!
I also made caramelized onions, roasted broccoli with baby carrots and some rice to go with the “COOK with FIRE” MEAT. 

The London broil was thrown on the hot grill over direct heat.  The flame reduced to low and cooked about 12 to 14 minutes each side.  I always check my grilled meats with a digital thermometer.  It was right at 145 degrees – perfect for our taste!

I brought the meat in to sit while I got the rest of the meal ready to serve.  The meat needs to sit for about 10 minutes to let the juices resettle and keep the meat from drying out.  It was time to slice it up and plate it!


1 comment:

  1. the cocktail sauce is the trick huh? sounds good to me.


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