London Broil Roulade

Marinade:
1/2 cup Soy Sauce
1/2 cup Olive Oil
2 Tbsp Lemon Juice
3 cloves of Garlic
2 Tbsp parsley

Roulade:
2 lbs London Broil (Cut thin lengthwise)
6 strips of bacon (cooked)
1/2 lb Shitake Mushrooms (cleaned and sliced)
2 cups fresh spinach (collapsed)
1 large onion (sliced)
1/4 lb Provolone Cheese (sliced)
4 cups Arugula leaves
1 tbsp Brandy

Prepare marinade. Combine all ingredients for the marinade and place meat and marinade in a plastic bag and let sit at room temp for 4-6 hours.

In a small saute pan, melt 1 tbsp butter and heat 1 tbsp olive oil. Saute the onion rings until tender. Remove from pan and set aside. Add mushrooms to the same pan, add 1 tbsp of red wine vinegar and one clove of garlic and cook until tender.

Lay the meat on flat surface. Line meat with a thin layer of spinach, then layer bacon, add a layer of cheese, mushrooms and onion. Note: You won't use all of the mushrooms or onions. The remaining mushrooms and onion will be used later. Roll meat and secure with toothpicks. Sear the roulade in a large frying pan, seam side down first to seal it. Then cook on each side until done, about 8 minutes.

Meanwhile in a large saute pan, melt 1 tbsp butter and heat 1 tbsp olive oil, add arugula leaves and remaining mushrooms. As leaves start to wilt add the brandy.

When roulade is cooked through, remove from heat and slice approximately 1" thick.

Place wilted leaves on a plate, then add sauteed onions, and top with a slice of the roulade.

Corn Chowder

This morning we packed up the family, and headed out to the pumpkin patch. Oh the kids had a blast. Moon bounce, pony rides, and of course pumpkin picking. My 3 year old felt the need to touch every pumpkin in the field, either by rolling, or picking it up and throwing. I guess he was just testing their sturdiness. If it didn't smash into a pile of goo, then it was good enough to bring home. This was the first time I really noticed the colorful leaves. Nothing puts you in the mood for cooking like driving down, a highway lined with splashes of orange and bright read. We got home and the oven came on.

1 lb bacon

1 onion (finely chopped)

2 celery stalks (halved, and sliced)

2 cups chicken broth

2 cups vegetable broth

2 cans (14.75 oz) of creamed corn

2 cans (14.75 oz) of corn kernals (Iuse one can of sweet corn and one can of bread & butter corn)

1 can (12 oz) of evaporated milk

1 tsp basil

1 tsp oregano

1 1/2 tsp garlic (minced)

salt and pepper to taste

Using a pair of kitchen shears, cut bacon in to strips. In a large dutch oven pot, cook bacon pieces until crisp. Remove bacon, and discard all but 2 tablespoons of grease.

In remaining grease, saute onion, celery and garlic until almost tender. Add basil, oregano, and garlic. Put bacon back into pot. Add the chicken broth, and vegetable broth to pot. Bring to boil and let simmer for 15 min. Add cans of corn, and creamed corn. Bring to boil and let simmer for another 15 min. Add the can of evaporated milk.

Bring to a boil then reduce heat and simmer until ready to serve. I like to keep mine simmering for several hours.

Twice Baked Potatoes With Bacon & Scallions

These are the ultimate loaded potatoes.


4 med baking potatoes
1 stick salted butter
1 pint sour cream
1 tsp lemon juice
3 slices bacon (cooked and crumbled)
1/4 c shredded cheddar cheese
1/4c shredded monterey jack cheese
2 scallions (thinly sliced)
1/4 tsp ground cayenne pepper (more if you like spicy)
salt and pepper to taste
paprika

Preheat oven to 425*. Wash potatoes thoroughly and pierce. Bake in oven for 45 min or until done.


Once potatoes are done, cut in half lengthwise, and scoop out the potato leaving the skins intact. Put scooped out potato in a large bowl. Add butter and sour cream. And mash until smooth. Stir in remaining ingredients.

Using a large spoon, fill the potato skins with mixture. Top with additional shredded cheese and sprinkle with paprika. Place back in the oven for 15-20 min.

Green Bean Bundles

A delicious twist to your standard green beans. You'll never look at a green bean the same way again.

30-40 fresh green beans
1 lemon wedge
½ cup water
1 lb bacon
4-5 scallions (sliced)
3 cloves fresh garlic (minced)
Black pepper

Cook bacon, until nearly done, but is still pliable. Remove bacon from grease; add scallions and garlic and sauté for 3 minutes. Reserve bacon for bundles.

In a microwaveable bowl, add green beans, water, the zest and juice of lemon wedge. Cook on high for 5 minutes.

Arrange beans in a bowl and pour them, the scallions and garlic with the bacon drippings. And refrigerate over night.

Combine 6-8 green beans, and wrap with one piece of bacon, making a bundle. Do this until all of the bacon slices are used.

Bake at 425* for 15 min and serve.

Wilted Spinach with Bacon and Mushrooms

A soul-warming gastronomical gift from on high. Very easy to fix, and versital enough to go with just about any main dish. Use is as a side or as the salad. You won't be disappointed.

5 strips bacon (cooked and crumbled)
1/2 lb sliced bella mushrooms
6 cups fresh spinach

1/2 diced onion
1/2 tsp minced garlic
1 tbsp olive oil
1 tbsp butter
2 tbsp brandy

Fresh grated asiago cheese

In a large saute pan, add oil and butter until melted. Add mushrooms and onions and cook until onions are tender and translucent over medium heat (about 8 min), add garlic. Add spinach and brandy. Cook until spinach is just starting to wilt. Add bacon, cook until wilted, and serve warm. Add pepper to taste and top with freshly grated asiago cheese.