London Broil
This is a dish that transforms a humble cut of beef into a symphony of bold flavors and succulent tenderness. This recipe isn’t just about cooking; it’s a celebration of the artistry of marination, where a vibrant blend of ingredients elevates the London Broil to new heights.
Imagine a marinade that’s a tapestry of flavors, a dance of the savory and the aromatic. olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar create the foundation, infusing the meat with a melody of richness and depth. Garlic cloves bring their pungent aroma, while Italian seasoning, Dijon mustard, and a hint of cayenne pepper add layers of complexity that will tantalize your taste buds.
But it doesn’t stop there. Picture the London Broil bathed in this flavorful elixir, soaking up the goodness of the marinade, ready to be transformed in the oven. The marriage of black pepper, salt, and onion powder adds the perfect balance, ensuring each bite is a harmonious blend of savory, salty, and aromatic.
So, whether you’re hosting a gathering or seeking to turn a weeknight dinner into a special occasion, our marinated London broil is the answer. It’s more than a recipe; it’s a culinary adventure that transforms a simple cut of meat into a masterpiece of flavor.
Man That’s Cooking
Ingredients
- 1 ½ – 2 pounds London broil top round
- ¼ cup olive oil
- ⅓ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 minced garlic cloves
- 1 tablespoon dry Italian seasoning
- 1 teaspoon dijon mustard
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Directions
In a small bowl, combine the marinade ingredients and whisk it together. If you have an immersion blender, use this instead of a whisk to better combine the marinade ingredients together.
Next use a fork or jaccard meat tenderizer to perforate the top round meat. This will help to tenderize the meat and allow for the marinade to penetrate into the meat.
Next, place the top round into a large zip seal bag or container then pour the marinade over the meat. Place the bag or container in the refrigerator and marinate it overnight.
On the next day remove the top round from the refrigerator and place it on the counter top for 30 minutes to bring it to near room temperature. Preheat the broiler to high heat or 500F and place the roast into a roasting pan or a 12 inch cast iron skillet. Broil it for 5 minutes then flip it over. If you have a thermometer, place it in and broil for another 3 – 5 minutes or until the thermometer registers 135 F.
Remove the pan and allow the beef to cool for 5 minutes. Slice the meat against the grain and enjoy.
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Loaded Twice Baked Potatoes
Loaded Twice Baked Potatoes
This indulgent dish is a celebration of comfort, blending the creamy richness of baked potatoes with the savory delights of crispy bacon, green onions, and a decadent medley of cheeses and seasonings.
Start with four russet potatoes, baking them to perfection until the skin crisps and the interior becomes pillowy and tender. But the magic doesn’t stop there. These spuds undergo a transformation that elevates them from ordinary to extraordinary, as we embark on the twice-baked journey.
Picture this: fluffy potato insides whipped to perfection with butter, half n half, and sour cream. This velvety mash becomes the canvas for an array of enticing ingredients, including crispy bacon strips that add a smoky crunch, and green onions that bring a burst of freshness and color.
But the real secret lies in the seasoning. Enter a tantalizing blend of kosher salt, black pepper, rosemary, garlic powder, and smoked paprika, infusing the potatoes with layers of flavor that dance on the palate.
As the final touch, a generous shower of shredded cheddar cheese blankets these savory creations, creating a golden crown that turns the humble spud into a loaded masterpiece.
Whether served as a decadent side dish or the star of your meal, these Loaded Twice Baked Potatoes promise a symphony of textures and flavors. The richness of the mashed potatoes, the smokiness of bacon, the freshness of green onions, and the savory allure of cheese come together to create a dish that’s as comforting as it is indulgent.
Man That’s Cooking
Ingredients
- 4 russet potatoes
- 8 strips thick bacon
- 5 green onions
- 4 tsp butter
- ½ cup half n half
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp rosemary
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
Directions
Preheat the oven at 425 degrees. Wash the potatoes then dry them off with a paper towel. Poke several holes in each potato with a fork. Rub each potato down with vegetable or olive oil, then heavily season them with kosher salt. Roll the potatoes around in the excess salt. Don’t worry about having too much salt as much of this salt will fall off during the upcoming steps.
Place the potatoes on a cooling rack that is on a cookie sheet with aluminum foil. Bake for 50 to 65 minutes until they reach 205 F internally. Remove the potatoes from the oven and carefully slice a strip lengthwise down the top of each potato. Give each potato a squeeze from the ends of the slice strip to push them slightly open. Allow them to cool to touch before their next step.
While the potatoes bake, dice the green onions and divide them in two piles. Finley chop one of the piles and set that aside to use in the potato mixture. Set the other larger diced pile aside to use as a topping.
Next, stack the bacon slices and then cut them into small bits. Cook the bacon bits in a frying pan on medium heat until they start turning brown and the grease starts foaming. Use a slotted spoon to carefully remove the bacon bits and place them on paper towels to absorb the grease. After the bacon cools, finely chop half of the bits and set them aside to use in the potato mixture. Set the rest aside to use as a topping.
When the potatoes are cool to touch, use a spoon to remove the potato flesh and leave a small amount on the inside skin surface. Add the potato flesh to a large mixing bowl, then use a potato masher to break down the potato flesh into a smoother consistency. Add the room temperature half and half, the softened butter, room temperature sour cream, salt, pepper, rosemary, 3/4 of the cheddar cheese, finely chopped green onion and bacon. Mix everything together then stuff the potatoes with this filling. Top the potatoes with the remaining cheese. At this point you can place the potatoes in the refrigerator and hold them there for up to 1 day until you are ready to give them the final bake.
Place the potatoes back on the cookie sheet and bake at 350 F for 15 minutes. Top with the remaining bacon and green onions.
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Oven Baked Turkey Meatloaf
Oven Baked Turkey Meatloaf
This recipe takes the wholesome goodness of ground turkey and elevates it to new heights, creating a flavorful and comforting dish that will have your taste buds dancing.
At the heart of this creation is 2 pounds of lean ground turkey, a canvas ready to absorb a symphony of flavors. As we dive into the process, you’ll witness the marriage of ingredients like breadcrumbs, a single egg, and a touch of half n half, working together to create a meatloaf that’s not only moist and tender but also full of delightful textures.
The flavor journey continues with the aromatic dance of onions, garlic, and a medley of herbs including thyme and sage. A dash of mustard powder, black pepper, and a hint of cayenne pepper add layers of depth, creating a profile that’s both savory and subtly spicy.
But what truly sets this meatloaf apart is the tangy glaze that will grace its surface. A magical blend of tomato paste, ketchup, balsamic vinegar, Worcestershire sauce, and Dijon mustard will be brushed on top, creating a caramelized finish that’s both sweet and tangy. It’s the crowning glory that takes this meatloaf from ordinary to extraordinary.
As this delectable creation bakes in the oven, the tantalizing aroma will fill your kitchen, building anticipation for the flavorful experience to come. Whether you’re cooking for a family dinner or looking to impress guests, our Oven-Baked Turkey Meatloaf with Tangy Glaze is a delicious journey that promises satisfaction in every bite.
Man That’s Cooking
Ingredients
- 2 pounds ground turkey
- 1 egg
- 1 cup breadcrumbs
- 1 small yellow onion
- 3 minced garlic cloves
- 1/4 cup half n half
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp thyme
- 1/2 tsp ground sage
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp cayenne pepper
Glaze Topping
- 8 oz tomato paste
- 1/2 cup ketchup
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp dijon mustard
Directions
First dice and sauté the onion on medium heat with a splash of cooking oil. Cook for a few minutes then add the minced garlic and cook for one more minute.
In a large mixing bowl, add the egg, milk, Worcestershire sauce and dry seasonings. Whisk this mixture together then add the turkey, onions, garlic and breadcrumbs. Thoroughly mix together these ingredients for 1 to 2 minutes.
For the glaze sauce, combine in a small bowl the tomato paste, ketchup, Worcestershire sauce, and dijon mustard. Whisk together the ingredients thoroughly. Set aside 1/4 of the glaze in a small container for later as there will be enough for extra on the side.
Place a sheet of aluminum foil on a cookie sheet. Transfer the turkey mixture to the center of the cookie sheet and form it by hand into a bread loaf shape. Next generously brush on the glaze sauce on all surfaces of the meat loaf.
Bake the meatloaf at 365 F for 1 hour or until the internal temperature reaches between 162 F – 165 F. Remove the meatloaf from the oven and allow it to rest for at least 10 minutes before slicing.
After cooling, slice into 1 inch portions. Serve with the set aside glaze sauce if desired.
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Oven Roasted Boneless Rib Roast
Oven Roasted Boneless Rib Roast
In this recipe, we’re diving into the world of succulent, melt-in-your-mouth Oven Roasted Boneless Rib Roast. This classic dish is the epitome of indulgence and is sure to be the centerpiece of your next feast.
Our star of the show is a magnificent 7-pound boneless rib eye roast, promising tender perfection in every slice. To elevate its natural richness, we’ll generously season it with the timeless trio of salt, pepper, and a hint of aromatic garlic powder. Then, we’ll invite the vibrant freshness of thyme to dance on this beautiful canvas of flavors.
But before the magic truly begins, we’ll start by giving this magnificent roast a warm, rustic embrace. In a trusty cast iron skillet, we’ll carefully brown the roast on all sides, locking in those precious juices and setting the stage for a mouthwatering masterpiece.
Now, here comes the pièce de résistance: the gentle roasting in the oven. Set at a low and slow 200°F (93°C), the oven will work its magic, slowly coaxing the flavors to meld and the meat to become incredibly tender. This method ensures an even and controlled cook, ensuring that every bite is a symphony of succulence.
After the oven has worked its magic, our roast will need a well-deserved rest. A half-hour of resting time, during which the roast will relax and redistribute its juices, will result in a texture that’s incredibly juicy and incredibly delicious.
So, whether you’re celebrating a special occasion or simply seeking to elevate your everyday dinner, our Oven Roasted Boneless Rib Roast is the answer. With its tender texture, flavorful seasoning, and that inviting aroma that fills your home, this roast will make a lasting impression on your taste buds and in the hearts of your loved ones.
Man That’s Cooking
Ingredients
- 7 pound boneless rib eye roast
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp fresh thyme
Directions
First, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast. Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.
Next generously apply kosher salt on all sides of the roast. Place the roast on a cooling rack on a cookie sheet to allow for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.
After 24 hours of dry brine, remove the rib roast from the refrigerator and truss the roast using butcher twine. This helps keep the meat in an even shape while cooking so that it will cook evenly. If your roast is mostly a uniform shape, you can make this an optional step.
Pre-heat a 12 inch cast iron skillet on medium heat until it reaches between 500 and 550 F. Using silicone or cotton with nitrile gloves, hold the roast into the skillet and brown each side for 2 – 4 minutes. Be aware of any smoke detectors nearby that may alert from the smoke of this step.
After searing the roast, apply garlic powder, black pepper, and finely diced fresh rosemary to all sides of the roast.
Place the roast on the same cooling rack and cookie sheet used for the dry brine, then put it on the middle rack of a 200 F preheated oven.
Roast in the oven until the temperature probe alerts on 125 F, or roughly 39 minutes per pound. Remove the roast from the oven and lightly tent it with aluminum foil. Allow the roast to rest for 30 minutes. During this time, carryover cooking will raise the temperature by around 10 degrees making the roast a perfect color on the inside. After resting, slice to serve and enjoy.
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