Repost,My Marinated London Broil

My cookbook book club group is getting together this weekend for our Christmas party. This will be a heavy appetizer dinner party. Our hostess chose for us to bring an appetizer from about 5 specific blogs instead of choosing from a specific cookbook. Three of us in our group do have food blogs so our blogs were, of course, on the list from which to choose an appetizer. I am reposting this recipe mainly so members in my group can see it, since they may want the recipe but this is a recipe that can be served as an entrée but works very well for an appetizer. Besides that those meat and potatoes men seem to love it when I bring this appetizer and husbands will be joining us. It will be sliced very thinly, served on appetizer size parker house rolls and the sauce is a horseradish mayonnaise. This will be a fun party which I am looking forward to and my "foodie friends" always serve up some of the absolute BEST choices.

I have used this recipe for at least 40 years and it has served me well. I was given this recipe by a friend and have changed it up somewhat but the proportions are perfect. I most often use this when cooking a London Broil on the grill but it would work just as well with cubed meat for Shish Kabobs. I usually don't share this recipe and have been asked for it many many times but then I thought, "How silly is that????"

Carolyn's Marinated London Broil

1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice, freshly squeezed
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
2-3 cloves garlic, finely minced
1 tablespoon pepper

Mix all ingredients together and place in a Pyrex dish. Add London broil and marinate in the refrigerator overnight turning frequently. I also poke holes in the London broil so the marinade can seep into the meat.

I usually get a fairly thick London broil and have found that if the London broil does not stick fairly tender when pierced it wouldn't tenderize if you marinated it for a week. But I must say even if a little tougher the flavor is excellent with this marinade. I also often marinade two in the same dish with just one recipe when having company.

We always use our charcoal grill for the best flavor but does just as well on a gas grill. I have tried roasting it in the oven using this marinade and DID NOT like the taste. It is a marinade specifically for grilling.

It is quite honestly delicious and more narrow ends that are not quite as rare are my favorite.

My Mr. Picky Eater is strictly a meat and potatoes kind of guy and this is one of his favorites. Leftovers are also fabulous simmered in your favorite Bar B Que Sauce and served on your favorite buns. Simply delicious!!! When grilling season begins in your area I hope you will give this marinade a try. My favorite way to serve this is with a Baked Potato with all of my favorite toppings and a simple Mixed Green Salad.

I am also sharing this post for Foodie Friday at Michael Lee's blog Rattlebridge Farm.

Reprise~Crab Cakes with Remoulade Sauce

Recently I was talking with a friend and we were talking about recipes using crab. Blue Crabs are so abundant in our area almost year round, we are so fortunate to be living near the Gulf of Mexico. I told her about the BEST crab cake recipe I have ever prepared.

Chari at Happy to Design has suspended her Sunday Favorites which is a repost of one of your favorite posts but I thought this should be reposted and hopefully soon Chari will be posting again and we can rejoin her blogging party. These crab cakes are excellent.
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I am sharing a borrowed recipe from one of my favorite blogs, Savoring Time in the Kitchen. Susan is on a blogging break but she has been sharing some of the most wonderful recipes.

This past week I prepared her Crab Cakes with Remoulade Sauce and they are fabulous. Here in our area of North Florida we are able to enjoy Blue Crabs from the Gulf year round. I also want to mention that our area was thankfully not affected by the oil spill either.  If you are able to get some fresh crab these crab cakes will not disappoint.

Crab Cakes with Remoulade Sauce

Adapted from this recipe~from Savoring Time in the Kitchen

1 pound fresh crabmeat (I used crab claws)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce
2-3 cups fresh breadcrumbs from crustless French bread (I make my own in the food processor)
1 large egg, lightly beaten
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

Mix the first 9 ingredients in large bowl. Season with salt and pepper to taste. Mix in 1/4 cup of the breadcrumbs and the egg, blending lightly. Shape crab mixture into 6-8 patties. Place the remaining breadcrumbs in a shallow dish. Coat crab cakes lightly in breadcrumbs, one at a time, pressing crumbs onto the crab cakes. At this point, they can be covered and refrigerated until time to saute them, up to 6 hours ahead of time.

When ready for the final preparation, melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 3-4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes.

Serve with remoulade sauce (recipe follows).


Remoulade Sauce


1 Large Rib Celery, cut into pieces
2 Green Onions, cut into pieces
1 Garlic Clove, cut into pieces
1 tablespoon Italian Parsley, chopped
2 tablespoon stone-ground with horseradish
1 tablespoon paprika
1/4 cup white wine vinegar
1 tsp Worcestershire sauce
1 rounded teaspoon prepared Horseradish
1 tsp Tabasco
2 tablespoons ketchup
1/4 teaspoon Cayenne
Salt & Pepper to taste
1 oz. Extra Virgin Olive Oil
1/4 Cup Vegetable Oil

Combine the first set of ingredients (excluding oils) in a food processor and process until smooth. With the motor running, slowly add the oils. The sauce should be fairly thick. Adjust the seasonings, if necessary. This is best made a day ahead if time allows.

I served these simply with Cole slaw, Heirloom Tomatoes drizzled with Basil infused Olive Oil and sprinkled with an Herbed Sea Salt.

I used this Gardener Salt all the time. It comes from France, it does have dried herbs in it and I always use it in pasta water, vegetables, and sprinkled over sliced tomatoes. It is a "Good Thing".

These crab cakes were absolutely delicious, the ingredients did not over power the taste of the crab which is always a criteria for me. Thank you Susan for sharing this recipe, it truly is a keeper.

Pioneer Woman's Christmas Rum Cake

I think Ree Drummond prepared this cake on her Christmas Special (not quite sure thats where I saw it?). However, when I first saw this being made I thought it sounded like pure heaven. Now I do not often use bought cake mixes BUT with this recipe one should OR you could do your own yellow cake recipe. I don't think you would find any difference what so ever.

My daughter dropped by with the baby while it was in the oven and since I spent the whole time they were here playing with the baby I never got a photo with the whole cake. My daughter waited until it cooled completely and told me, "I HAVE to take some of that home." It was already fragrancing the whole house when she walked in the door.

I must say it is absolutely DIVINE!!!!! A boozy cake but OMG so delicious. It does not need the whipped cream, that is surely over kill but I placed it on the plate only for my photo.

It surely looks pretty sitting on my French Pastry Table but I feel quite certain that it won't last long.

"Mr. Picky Eater" (my husband) arrived shortly after our daughter left and had some after dinner. Said he LOOOOOOVED it. Yah, it was a hit in my house.

Pioneer Woman’s Rum Cake


1 box (about 18 oz.) Yellow Cake Mix

1 package (3.5 oz.) instant Vanilla Pudding Mix

4 eggs

½ cups cold water

½ cups canola oil

½ cups Rum (dark or light)

1 cup chopped pecans

Brown sugar (optional)


GLAZE

1-½ sticks butter

¼ cups water

1-½ cup sugar

¾ cups Rum

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth the batter out until the top is even. Bake for 1 hour, or a little less if the pan is black. Do not over bake!

Glaze:

While cake has ten minutes left to bake, begin preparing the glaze.

Melt butter in a saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off the flame and pour in the rum. Stir to combine and reheat for 30 seconds.

Remove the cake from the oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork very gently. Slowly drizzle the remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.

My Notes: I used a Duncan Hines Butter cake mix, did use light rum, also sprinkled the brown sugar over the nuts in the bottom of my bundt pan and used a cake tester to prick the holes. A fork seemed to crush the crust.

This is such a good cake, lots of calories of course, but for a special occasion it would definitely be a hit.

It's a moist cake and should keep for several days.

I am linking my post today to Foodie Friday hosted by Michael Lee at Designs by Gollum. Click here to see many wonderful recipes shared by other participants.

Wordless Wednesday~Nativity made by my Grandmother more than 40 years ago