Wednesday, September 14, 2011
We are still officially in summer, we are enjoying beautiful weather on the farm this week.
On Friday however it is supposed to be 60 aka. Belgian weather.
I have taken out my fall/ harvest decorations and stacked them on them on the floor in the quest room. I plan to decorate for fall the week of I Sept. 23, start of Autumn. I have planned a "fall cook out" of chowder on the fire for Sept. 24th, I just need to send the invites out.
That being said I am officially thinking Christmas... This week end I plan to start my Christmas "shopping".
I like to make a large portion of my gifts but given that i am NOT a crafter this usually means food.
I am thinking the recipients of my gifts, may be getting tired of my jar's of salsa and Piccadilly so I am testing some new "stuff".
"That's what it's all about, isn't it? That's what it's always been *about*. Gifts, gifts... gifts, gifts, gifts, gifts, gifts. You wanna know what happens to your gifts? They all come to me. In your garbage. You see what I'm saying? In your *garbage*. "
What I will be shopping for is great jars that can hold, and store salts and rubs. I will be testing new salts and rubs on the upcoming menu's, starting next week with this one:
Dry Rubbed London Broil
Dave Lieberman / Food Network
1 (2-pound) London broil
2 tablespoons olive oil
1 recipe Dave's Rub, recipe follows
Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
Preheat a grill pan over medium-high heat.
Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons garlic powder
4 pinches salt
15 grinds black pepper
Mix all ingredients together thoroughly in a small bowl.