2/16/12 Featured Recipe 16 Feb 12

SPINACH SALAD WITH MANDARIN ORANGES

  • 1 pound fresh spinach leaves
  • 1 can Mandarin orange segments
  • 1 medium onion, sliced in thin rings
  • And for the dressing,
  • 2 tablespoons red wine vinegar
  • 6-8 tablespoons olive oil
  • 2 teaspoons prepared mustard

Reserved juice from Mandarin oranges

Salt and pepper to taste

Remove large stems from the spinach leaves and clean them thoroughly. Break into pieces. Toss with onions and Mandarin oranges in large salad bowl. Mix together the vinegar, mustard, reserved juice and salt and pepper. Gradually whisk in the oil until the consistency of a light mayonnaise. Pour over the spinach and toss.

 

LONDON BROIL

  • 1 to 1-1/2 lb. beef flank or top round steak
  • ¼ c cooking oil
  • 2 T vinegar or lemon juice
  • 1 clove garlic, minced
  • ¼ t each salt & pepper

Score the meat by making shallow cuts at 1’’ intervals diagonally across steak in a diamond pattern. Repeat on second side. Place meat in a plastic bag set into a shallow dish. For marinade, combine oil, vinegar, garlic, ¼ t salt, and ¼ t pepper. Pour over meat. Seal bag. Marinate at room temperature up to 1 hour or in refrigerator up to 24 hours; turn bag occasionally.

Remove meat from marinade and place on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil 5 to 6 minutes more for rare or 7 to 8 minutes more for medium-rare. Season to taste. To serve, thinly slice diagonally across the grain. Serves 4 to 6.

One of my notes says that as usual, cooking time may take a bit longer than specified.

 

BEARNAISE SAUCE

  • ½ c butter
  • 3 T white wine vinegar
  • 1 t finely chopped green onion
  • 1 t snipped fresh tarragon or ¼ t dried tarragon, crushed
  • 2/5 t snipped fresh chervil (or fines herbes)
  • 1/8 t. pepper
  • 4 beaten egg yolks

Cut butter into thirds and bring it to room temperature. In a small saucepan combine vinegar, onion, tarragon, chervil, and pepper. Bring to boiling; boil 2 minutes on high or till reduced by about half. In the top of a double boiler combine yolks, 1 T water, and vinegar mixture. Add one piece of the butter. Place over boiling water (the upper pan should not touch the water). Cook, stirring rapidly, till butter melts and sauce begins to thicken.

Add remaining butter, a piece at a time, stirring constantly. Cook and stir till thickened (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately beat in 1 to 2 T hot tap water. Serve with beef, pork, or poultry. This makes 12 1-5 servings (3/4 cup).

Grill directions: Prepare and marinate steak as above. Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn and grill to desired doneness, allowing 5 to 6 minutes more for rare or

7-8 minutes more for medium rare.

 

OVEN CROSS RIB ROAST

  • 2 lbs cross-rib roast
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced garlic
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • Brush the roast with balsamic vinegar.

Make a paste with the remaining ingredients and apply to meat. Roast the meat at 450 for 15 minutes. Reduce heat to 350 and cook for 40 to 60 minutes, or until done. Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.