The Girl Can Grill: London Broil

Since I started my Gluten Free/Paleo Diet  I’ve been eating more Meat, Fish & Protein in general.   London Broil has always been a favorite of mine and I came home to find a London Broil Marinating in Olive Oil, Garlic & Onion.  I decided to throw it on the grill and call it an evening.   Armed with a glass of Vino ( The Path Merlot- Found Exclusively at Wegmans) my grill tongs and a smile I set out to fire up that bad boy and slap the London Broil on it!

My family has always preferred meats to be Rare/Medium Rare ( I personally think anything over Medium is a waste of meat) So for a 2 inch thick Top Round Roast I seared on each side for about 5-6 minutes, flipped it over and let rest for a good 8-10 minutes.   This is a  GREAT and super easy recipe to do and London Broil is actually the method in which you cook, NOT a cut of meat. 

I encourage all you meat eaters to give this one a try!

 

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Surprise! Catering my fathers surprise 60th

I decided to take on the task of catering for my ultra picky family and my fathers friends for his surprise 60th. While murphy’s law was definitely at play:  

  • The Dog Ate a Portion of My Cake ( No, Really that happened) 
  • Someone who shall remain nameless ( mommy dearest) misplaced the cookbook with quite a few of my recipes 
  • Pastry dough that was to be refrigerated was accidentally frozen ( mommy dearest)  rendering it unusable

All that aside it worked out perfectly and I want to throw a HUGE thank you out to Sweet Lucy’s Bakery in Morristown NJ for the last minute order and amazing handling of a semi frantic phone call that went something like:

“Hi, due to a cake accident ( sure that’s what we’ll call it) I need 50 cupcakes or a cake made by this evening!…….. can you help….please? …….please?……”

Truly it worked out fabulously and I am SO grateful that the staff was able to accommodate with 50 delicious cupcakes ( all though we had a minor accident where a few of them toppled over- we lost 4 but that’s ok)

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Here’s a snap shot of the menu:

 

Frank’s Surprise 60th Menu

Moroccan Meatballs

Swedish Meatballs

Salmon Log

Olive and Blue Cheese Stuffed Baby Peppers

Baked Brie with Raspberry Jam

Ham & Jarlsburg Stromboli

Mozzarella balls wrapped in Roasted Red Pepper

Spinach & Artichoke Pizza

Traditional Italian Platter with Meats, Fruits & Cheeses

Brownies

Fruit Display

Shrimp Platter

Cheese Board

Mini Candy Buffet

Wine & Champagne Bar

 

A HUGE thank you to Jessica Williamson for assisting and doing a beautiful job of serving and passing!

 

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Sauteed Onions for the Meatballs!

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Beef & Parsley

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Beef, Parsley & Bread Crumbs

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Beef,Parsley, Bread Crumbs & Eggs

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Beef, Parsley, Bread Crumbs, Eggs, Salt, Pepper, Cumin, Cinnamon, & Dash of Coriander

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Combined Ingredients

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Cooking my balls in the oven

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Finished Product!

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Balls on a stick ready to go out

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Baked Brie with Raspberry Jam & Ham/Jarlsburg Stromboli(should have made 3)

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Stuffed Halved Baby Peppers with Olive Tapenade & Blue Cheese

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Table scape: tri color gum balls in martini/margarita glasses with zebra napkins, black cocktail plates and the Cup Cake Tower went in the center!

 

 

Thank you to everyone who attended, the gracious compliments you paid me, all the support, love and help!

 

Mom, I still love you ❤