COOKING LONDON BROIL IN OVEN. RECIPES FOR DUTCH OVEN COOKING. RECIPES FOR OUTDOOR COOKING
Cooking London Broil In Oven
- A large steak generally grilled or broiled and cut out of the rib cap, flank, or chuck of beef.
- London broil is a North American beef dish made by broiling or grilling marinated flank, then cutting it across the grain into thin strips. The origin of the name is obscure; the food is unknown in London, England.
- A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then sliced into thin strips across the grain before it is served.
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- (cook) someone who cooks food
- An enclosed compartment, as in a kitchen range, for cooking and heating food
- A cremation chamber in a Nazi concentration camp
- (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.
- An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
- kitchen appliance used for baking or roasting
- A small furnace or kiln
Cast iron lamb with feta, broiled eggplant and okra
My Greek friend loves feta. I mean, she really, really loves the stuff. I called her today as I was driving to the weekend market. It was great catching up with her and I miss her a lot since she moved to London.
I had Greece, friends, and feta on my mind as I walked past the busy stalls. I never really go there with a purpose or a shopping list, but today I picked up some freshly-cut, bone-in lamb chops and some dry, crumbly feta since I was on a Mediterranean-inspired mission. I also thought some pretty looking baby eggplant and okra would be a nice creamy offset to the cheese and robustly seasoned lamb chops, so grabbed a few.
There is a salad I like to make -- chunks of cucumbers, tomatoes, Greek olives, and red onion tossed in parsley, lemon juice, oregano, and olive oil. And of course feta! Today, I miniaturized it, keeping the flavors and the essence of the dish, while turning it into more of a relish.
The chops were tossed in a quick marinade of olive oil, lemon juice, cumin seeds (which really mellow out and get toasty flavored when they pop), oregano, paprika, and salt and pepper. I allowed to crust on a hot cast iron pan. The paprika from the market turned the olive oil a beautiful hue of deep red.
I let the seasoned and oiled eggplant and okra take their time in the broiler oven till they were golden brown on the outside and velvety on the inside.
I plated with a few triangles of that delicious feta and some olives (I know you don't like olives but you know I do, sorry!).
Next time you come to town, make some of those awesome spinach pies and I'll whip up some lamb! Ciao! :)
The Perfect Accident: London Broil
Very simple prep: took it out of the fridge when I got home from work, didn't trim. Just rubbed in a marinade of little bit of leftover wine (rose malbec, to be exact), soy sauce, starch, black pepper, a lot of garlic. Let sit while the oven pre-heats.
Baked at 375F for almost an hour, but it was still not quite done. When I turned the oven back on, I accidentally had it on Broil when I was going to do it later. In about 10 minutes, it smelled really good.. In another 5 minutes, it was perfectly done. Surprisingly juicy and flavorful. I think the starch helped the steak retain some of the juices.
Check out the closeup in my Kitchen Konfidential album.
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