Company is coming for dinner and I plan to prepare a menu that I have served numerous times and it always gets rave reviews. In fact, last month my dearest friends or I should say my surrogate family, Christopher Lowell and his sister, Laura, came for a visit and I prepared several meals for them.
It was such a thrill for me to cook for Christopher who has visited several times. Usually, if we didn’t go out to eat, he would do the cooking while I was his assistant chef, which really meant I did the chopping and stirring while he did all the work. He is a master cook, so I am always honored to be his assistant.
Christopher had been busy with his writings, television shows, interviews, you name it, that he was looking forward to just relaxing and letting me do the cooking while he got a chance to sit back, visit with George, and play with Freddie. Everyone was very pleased with these arrangements.
My main dish was a grilled London broil along with various vegetables. I’ve written previously about how my Mother and Aunts introduced me to wonderful foods. I also have an Uncle, and he and his wife would always do a London broil for our family cookouts. That was the first time I tasted London broil and I loved the flavor and the ease of preparing it for grilling. You will also be surprised how inexpensive London broil is compared with other cuts of beef for grilling.
Along with the London broil, I prepared baked potatoes, cooked the way my son, John, taught me, and grilled whole onions, a recipe given to me by a wonderful old friend in Tulsa, Oklahoma. I love this meal and as you can see, so many of my favorite people played a part in the menu. Christopher and Laura enjoyed it so much they both prepared it when they returned to their homes and got great results.
You can visit Christopher’s website and learn more about his latest ventures www.christopherlowell.com.
London Broil Recipe:
- 2 lb. London broil (2 inch thick)
- 1 package Grill Mates Montreal Steak marinade
- ¼ cup water
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon red wine
- 1 tsp. dried Italian seasonings (optional)
- ¼ teaspoon paprika
Combine package marinade with remaining ingredients in a small bowl and mix well. Place meat in a plastic bag or covered glass dish. Add marinade mixture to bag and coat meat well. Refrigerate overnight (24 hours).
Remove meat from marinade and grill until done (8 minutes on both sides). Let meat sit for 10 minutes and thinly slice across the grain.
John’s Baked Potatoes:
- 4 large Idaho potatoes
- Olive oil
- Coarse ground salt (Sea salt, Kosher salt)
- Coarse ground black pepper
- Garlic powder
Poke potato several places with a fork. Wrap in aluminum foil and grill for 40 minutes. Unwrap potato but keep nestled in foil. Coat with oil, sprinkle salt, pepper and garlic powder. Return to grill with potato partially covered in foil and grill 10 minutes or until skin is crisp.
- 4 medium sweet onions (peeled and kept whole)
- 4 Tablespoons butter (softened)
- Coarse ground salt
- Coarse ground black pepper
Cut four square pieces of aluminum foil large enough to totally cover onion. Place onion on a square sheet and place one tablespoon of butter on top of onion. With hands, spread the butter over the top of onion, generously sprinkle salt and pepper. Wrap onion in foil, securing the ends. Place on grill and cook 30-40 minutes until tender to the touch.