Friday, April 4, 2014

London Broil And Moreover Hash..

Every now and then,
I want red meat.
Doesn't happen very often,
but I figger if my body wants it,
it must need it.

So for lunch today, it's a nice London Broil,
one of my favorite cuts.

First, I made Uncle Bubba's Cornbread Muffins.
And speaking of Uncle Bubba,
check this out!

Pauler herself was there
and was gracious enough to pose
with Mr. Hawthorne and ...
... me!

I was just there a couple of weeks ago
and now they're closing!
Was it something I said?
Or did?

Uncle Bubba's Corn Muffins
This recipe calls for a 12-cup muffin tin.
The muffins at Bubba's were smaller - 24/sheet.
Grease a 12-cup muffin tin.
In a large bowl, mix:
1 cup self-rising yellow cornmeal
(I didn't have self-rising cornmeal
so I used plain yellow cornmeal
mixed with 1 1/2 tsp baking powder.)
 3/4 cup self-rising flour
1/2 tsp salt
1/2 tsp cayenne pepper
In another bowl, beat until well-blended: 
2 eggs
1/2 cup vegetable oil
1 cup sour cream
Stir in 8 ounces cream style corn.
Add corn mixture to flour mixture and stir until just mixed.
Pour into muffin tins and bake approximately 24 minutes,
or until golden brown.

For the London Broil:
First I made a rub for the meat.
Freshly cracked kosher salt and pepper
2 tsp Montreal Steak Seasoning
2 tsp cayenne powder
2 tsp ground coffee
Give the meat a light sprinkling of the salt and pepper,
then rub the Montreal seasoning, cayenne, and coffee into the meat.
Let the meat sit until it comes to room temperature.

Heat oven to 350°.
Heat an iron skillet over high.
When the skillet is hothothot,
add in a tablespoon each of peanut oil and unsalted butter.
Sear each side for 2 - 2 1/2 minutes.
Place in oven.
Cook about 3 - 4 minutes for rare.
Remove from oven, place meat on cutting board,
and let meat sit for 10 minutes
to reabsorb the juices.

Return skillet to burner
and add a little water to the pan juices,
scraping up the goody bits to make a nice gravy.

Almost overdid it.

The coffee gives it an interesting grilled-like flavor.
I don't think you'd guess it was coffee.

Previously, I had made some lovely baguettes.

Slice, butter, and toast.

Perfect dinner.
Nice, rare London broil slices.
Peas (frozen not canned) and carrots.
Sliced cornbread muffins with butter and gravy.

 Next, I'm making London Broil Moreovers,
in the form of hash.
Talk about your comfort food,
this takes me back.

Mama Hawthorne's Hash 
Any leftover roast, except a chuck roast, 
 cut into 1/2 - 3/4" cubes
Chuck would just fall apart and you'd get a gloppy stew.
I happened to have London Broil,
but either a top or bottom round,
 sirloin, or flat iron would work.
1 TB oil
1 TB unsalted butter
1 potato, diced 
 I don't bother to peel.
1 onion, peeled and diced.
2 beef bouillon cubes dissolve in 2 cups water
Yes.  Rosie said beef bouillon.  I'm slumming today.

Heat oil and butter and when butter foams,
add in diced potatoes.
Sauté over medium low heat until tender - about 20 minutes.
Add in diced onions and cook 2-3 minutes.
Add in cubed meat and cook over low heat 
at a bare simmer for 30 minutes.

Serve with Uncle Bubba's cornbread muffins
and my homemade baguette toasts.

I diced one potato and one onion and the leftover London broil.

Sauté the diced potatoes in a little oil and butter
until slightly tender, about 15-20 minutes.
Add in diced onions and cook about 2 - 3 more minutes.

Add in cubed meat.

Add in two cups of beef broth,
turn to low, and let barely simmer for about 30 minutes.

I sautéed cornbread slices in butter.

Serve with crisp, sautéed cornbread slices
and homemade baguette toasts.
Dip the crispness into the broth.
This takes me back.
Way back.
Reminds me of Mama Hawthorne's hash.

Her and my hashes taste exactly the same.
The only difference is I have homemade baguette toasts
 and sautéed corn muffins.
Mama Hawthorne would have had
white Wonder bread slices, buttered and toasted.

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