Marinated flank steak. 2 lbs. The marinade was simply teriyaki sauce, 2-3
cloves minced garlic, ginger powder (didn't have fresh ginger), a splash of
Worcestershire, a splash of dry sherry, a splash of balsamic vinegar, black
pepper. I marinated it in the fridge overnight; turned it periodically.
It's pouring down rain so I put it on the broiler pan and broiled it for
about 8 minutes per side one rack-level lower than the highest the rack can
go. I let it stand about 10 minutes before slicing thinly against the
grain. Done slightly more than rare but still YUM! I'll be steaming some
brussels sprouts (from frozen) to complete the meal.

The leftovers will be sliced, halved into short strips and frozen for use in
stir-fried "beef & broccoli" at a later date.

Jill (whose kitchen smells absolutely wonderful right now!)
--
I used to have a handle on life...but it broke off.

"jmcquown" >, if that's their real name, wrote:

>The leftovers will be sliced, halved into short strips and frozen for use in
>stir-fried "beef & broccoli" at a later date.

Again, leftover flank steak?

Carol, carnivore
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

I made dinner Sunday morning, because we had a birthday party to go to
and babysitters coming at 5 pm.

Roast pork loin bought on sale in a 4 lb. slab, cut in half, rubbed
with a marinade based on a Cuban recipe I saw once: juice of an orange
and half a Meyer lemon, 3 cloves of garlic crushed in a mortar with
salt, olive oil, ground cumin, paprika, and mexican oregano; stabbed
the meat with a knife and inserted more garlic slivers, then rubbed in
the marinade. Following a Mark Bittman recipe, I roasted at 450 for 30
minutes, then turned the heat down to 325 (ok my oven runs slow - 350)
for an hour. Basted a couple of times with pan juices. The loin had a
big old skin of fat on one side so I roasted fat side up for more
juiciness.
At the 30 minute point I slid a baking sheet of butternut squashes
slices in - squash was tossed in olive oil first. That's the other
reason for dialing up the temp - the oven slows down considerably when
you try to bake two things at once.
Smelled fabulous. Tasty at lunch time and it held fine in the fridge.
We'll be eating leftovers for a couple of days.

My kids ate the pork along with white rice, canned pintos, broccoli
from night before and the squash. Hubby and I dined well later, with a
green salad and rice for me but not him, that low carb fella.

Leila

Damsel in dis Dress > wrote:

>"jmcquown" >, if that's their real name, wrote:
>
>>The leftovers will be sliced, halved into short strips and frozen for use in
>>stir-fried "beef & broccoli" at a later date.
>
>Again, leftover flank steak?
>
>Carol, carnivore
And once again to Jill - I guess you won't marry me, since this is my
second proposal <G>. Oh, wait - I still have a proposal waiting to
the lady who said she would try BBQ'ed pig snout. Never mind.

TheAlligator wrote:
> Damsel in dis Dress > wrote:
>
>> "jmcquown" >, if that's their real name,
>> wrote:
>>
>>> The leftovers will be sliced, halved into short strips and frozen
>>> for use in stir-fried "beef & broccoli" at a later date.
>>
>> Again, leftover flank steak?
>>
>> Carol, carnivore
> And once again to Jill - I guess you won't marry me, since this is my
> second proposal <G>. Oh, wait - I still have a proposal waiting to
> the lady who said she would try BBQ'ed pig snout. Never mind.

LOL! I don't remember you proposing to me! Just as well since you have
another lady waiting in the wings, er, snout

Jill

"jmcquown" > wrote:
>> And once again to Jill - I guess you won't marry me, since this is my
>> second proposal <G>. Oh, wait - I still have a proposal waiting to
>> the lady who said she would try BBQ'ed pig snout. Never mind.
>
>LOL! I don't remember you proposing to me! Just as well since you have
>another lady waiting in the wings, er, snout
>
>Jill
It was several years ago, and under a different posting name. I had
been reading your food comments for a while and somehow or other, saw
a photo of you online. I was just as married then as now, so it was a
futile exercise <G>. Works out for the best - good lord, if you lived
here I'd weigh 300 pounds.

On Sun, 20 Feb 2005 15:26:33 -0600, "jmcquown"
> wrote:

> Marinated flank steak. 2 lbs. The marinade was simply teriyaki sauce, 2-3
> cloves minced garlic, ginger powder (didn't have fresh ginger), a splash of
> Worcestershire, a splash of dry sherry, a splash of balsamic vinegar, black
> pepper. I marinated it in the fridge overnight; turned it periodically.

Hmm. Sounds good! I have fresh ginger, but no bottled
terriyaki.

Maybe I'll do (these are approximations only)
1 T brn sugar
1 t grated fresh ginger
3 cloves fresh garlic, minced
1 t soy
1/4 C. booze (dry sherry/bourbon)
chopped green onion or chopped cilantro
S & P
and I can add some coke or 7Up to make it Hawaiian style.



> It's pouring down rain

It's rainy on the West Coast too... but reversed from the
usual pattern. The South (Santa Barbara on down) is getting
it in buckets, moderate rain in the middle (normal) and the
North (Oregon/Washington) only has gotten hints on occasion.


sf

On Mon, 21 Feb 2005 14:26:25 GMT,
(TheAlligator) wrote:

> It was several years ago, and under a different posting name.

Who were you and why did you decide to change your posting
name?

sf

sf > wrote:
>Who were you and why did you decide to change your posting
>name?
>
>sf
Frankly, I'd rather not tell you who I was and I changed my name
because I made a complete ass out of myself, then grew up.

(TheAlligator), if that's their real name,
wrote:

>Frankly, I'd rather not tell you who I was and I changed my name
>because I made a complete ass out of myself, then grew up.

Well, welcome back!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

TheAlligator wrote:
> "jmcquown" > wrote:
>>> And once again to Jill - I guess you won't marry me, since this is
>>> my second proposal <G>. Oh, wait - I still have a proposal waiting
>>> to the lady who said she would try BBQ'ed pig snout. Never mind.
>>
>> LOL! I don't remember you proposing to me! Just as well since you
>> have another lady waiting in the wings, er, snout
>>
>> Jill
> It was several years ago, and under a different posting name. I had
> been reading your food comments for a while and somehow or other, saw
> a photo of you online. I was just as married then as now, so it was a
> futile exercise <G>. Works out for the best - good lord, if you lived
> here I'd weigh 300 pounds.

Nonsense! I don't weigh 300 lbs and I cook as well as I talk about cooking
<G>

Jill

sf wrote:
> On Sun, 20 Feb 2005 15:26:33 -0600, "jmcquown"
> > wrote:
>
>> Marinated flank steak. 2 lbs. The marinade was simply teriyaki
>> sauce, 2-3 cloves minced garlic, ginger powder (didn't have fresh
>> ginger), a splash of Worcestershire, a splash of dry sherry, a
>> splash of balsamic vinegar, black pepper. I marinated it in the
>> fridge overnight; turned it periodically.
>
> Hmm. Sounds good! I have fresh ginger, but no bottled
> terriyaki.
>
> Maybe I'll do (these are approximations only)
> 1 T brn sugar
> 1 t grated fresh ginger
> 3 cloves fresh garlic, minced
> 1 t soy
> 1/4 C. booze (dry sherry/bourbon)
> chopped green onion or chopped cilantro
> S & P
> and I can add some coke or 7Up to make it Hawaiian style.
>
>
>
>> It's pouring down rain
>
> It's rainy on the West Coast too... but reversed from the
> usual pattern. The South (Santa Barbara on down) is getting
> it in buckets, moderate rain in the middle (normal) and the
> North (Oregon/Washington) only has gotten hints on occasion.
>
>
> sf

We had some nasty thunderstorms move through early this morning; the cat hid
in the closet. Winds gusting up to 60 MPH and some areas reporting hail.
Luckily it all blew through very quickly.

I sliced up the rest of that steak, reserving a couple of slices for dinner
tonight. The remainder went in the freezer for the future stir-fry. Gosh
it's tasty! <G>

Jill

We're having a thunder and lightening storm here in Oakland,
California, at mid-day. This never happens, and it's the second one
this week.

Leila
making "hearty lentil soup" in the pressure cooker

i made a huge salald with baby greens, spinach, roasted red peppers,
fresh celery, f resh yellow peppers, kalamata olives, hearts of palm,
avocado and waterchestnuts. then i topped it with broiled shrimp, and i
made a yogurt-dill-lemon dressing. threw fresh croutons over the top
and served it with good hot crusty rolls. YUM!

dessert was leftovber brownies topped with ice cream, hot fudge and
whipped cream.

On Mon, 21 Feb 2005 18:19:11 GMT,
(TheAlligator) wrote:

> sf > wrote:
> >Who were you and why did you decide to change your posting
> >name?
> >
> >sf
> Frankly, I'd rather not tell you who I was and I changed my name
> because I made a complete ass out of myself, then grew up.

I forgive you, in that case.



sf

On Mon, 21 Feb 2005 13:00:40 -0600, "jmcquown"
> wrote:

> TheAlligator wrote:
> > "jmcquown" > wrote:
> >>> And once again to Jill - I guess you won't marry me, since this is
> >>> my second proposal <G>. Oh, wait - I still have a proposal waiting
> >>> to the lady who said she would try BBQ'ed pig snout. Never mind.
> >>
> >> LOL! I don't remember you proposing to me! Just as well since you
> >> have another lady waiting in the wings, er, snout
> >>
> >> Jill
> > It was several years ago, and under a different posting name. I had
> > been reading your food comments for a while and somehow or other, saw
> > a photo of you online. I was just as married then as now, so it was a
> > futile exercise <G>. Works out for the best - good lord, if you lived
> > here I'd weigh 300 pounds.
>
> Nonsense! I don't weigh 300 lbs and I cook as well as I talk about cooking
> <G>
>
>
He said HE would weigh 300 pounds.... because he wouldn't
stop eating your food, not because it would be fattening.

sf

On Mon, 21 Feb 2005 13:02:46 -0600, "jmcquown"
> wrote:

> sf wrote:
> > On Sun, 20 Feb 2005 15:26:33 -0600, "jmcquown"
> > > wrote:
> >
> >> Marinated flank steak. 2 lbs. The marinade was simply teriyaki
> >> sauce, 2-3 cloves minced garlic, ginger powder (didn't have fresh
> >> ginger), a splash of Worcestershire, a splash of dry sherry, a
> >> splash of balsamic vinegar, black pepper. I marinated it in the
> >> fridge overnight; turned it periodically.
> >
> > Hmm. Sounds good! I have fresh ginger, but no bottled
> > terriyaki.
> >
> > Maybe I'll do (these are approximations only)
> > 1 T brn sugar
> > 1 t grated fresh ginger
> > 3 cloves fresh garlic, minced
> > 1 t soy
> > 1/4 C. booze (dry sherry/bourbon)
> > chopped green onion or chopped cilantro
> > S & P
> > and I can add some coke or 7Up to make it Hawaiian style.
> >
> >
> >
> >> It's pouring down rain
> >
> > It's rainy on the West Coast too... but reversed from the
> > usual pattern. The South (Santa Barbara on down) is getting
> > it in buckets, moderate rain in the middle (normal) and the
> > North (Oregon/Washington) only has gotten hints on occasion.
> >
> >
> > sf
>
> We had some nasty thunderstorms move through early this morning; the cat hid
> in the closet. Winds gusting up to 60 MPH and some areas reporting hail.
> Luckily it all blew through very quickly.
>
> I sliced up the rest of that steak, reserving a couple of slices for dinner
> tonight. The remainder went in the freezer for the future stir-fry. Gosh
> it's tasty! <G>
>
I <sort of> followed the recipe I posted, no green
onion/cilantro (not on hand) or coke and used marsala (more
like 2T not 1/4C), not bourbon. It was fabulous!

Oh yes, I added a few drops of basalmic - just because you
did.



sf

On 21 Feb 2005 18:14:16 -0800, "Jude" >
wrote:

> i made a huge salald with baby greens, spinach, roasted red peppers,
> fresh celery, f resh yellow peppers, kalamata olives, hearts of palm,
> avocado and waterchestnuts. then i topped it with broiled shrimp, and i
> made a yogurt-dill-lemon dressing. threw fresh croutons over the top
> and served it with good hot crusty rolls. YUM!
>
> dessert was leftovber brownies topped with ice cream, hot fudge and
> whipped cream.

Shoot!
You're making me hungry and I've already eaten dinner.

sf