London broil and more

2020-09-21

An meal with lots of different flavors.

a. potatoes with basil tomato sauce

Basil tomato sauce is almost identical to basil tomato soup, but because the sauce will have to compete with other flavors in the meal, it's OK to reduce it further and add considerably more basil leaves.

Making tomato sauce from scratch can take 3-6 hrs. Start early enough, or use canned tomatoes instead.

INGREDIENTS

This is what you need for 4+ servings:

4 cups tomato sauce
1 branch basil

Pic1: potatoes with basil tomato sauce

Directions

2020-09-18

Pic2-4: tomato sauce

Prepare a simple tomato sauce by simmering down 4 lbs. tomatoes to 4 cups.
I used tomatoes only here with a little bit of garlic, but no onions or other vegetables.

2020-09-21

Pic5-7: basil tomato sauce

Just before serving, dunk an entire basil branch into the sauce = 30+ leaves.
Simmer over low heat for 1-5 minutes, depending how strong you want the basil flavor to be.
Remove the basil branch when the sauce tastes strongly enough of basil to your liking.
Serve with or over boiled potatoes, meat.

b. London broil with tomatillo-stuffed poblanos

The rest of the meal goes a lot quicker = 15-25 minutes.

INGREDIENTS

This is what you need for 2 servings:

London broil steak for 2
2-4 poblano peppers
4-8 smaller tomatillos

Pic1: London broil with tomatillo-stuffed poblanos, potatoes in basil tomato sauce

Directions

2020-09-21

Pic5: steak
Pic6: tomatillo-stuffed poblano peppers
Pic7: boiling potatoes

Preheat the oven to 380 ºF.
I always cut a piece off of the steak and split it through the middle to cook quicker.
Core poblano peppers. Wash away remaining seeds.
Stuff with 2 small ripe tomatillos. Use toothpicks to keep them in place.
Peel and quarter potatoes. Boil for 12 minutes.

Pic8+9: cooking
Pic10: served

Bake the steak and poblanos at 380 ºF. for 8-12 minutes depending on the thickness of the steak.
Switch to broiler for 5 minutes.
Turn the poblano peppers halfway to have them blister evenly.
Serve steak, pepper, potatoes.
The poblano peppers and tomatillos inside should be fully cooked by now.
Serve tomato sauce with or over the potatoes and meat.

Pic11-13: served

Each diner can peel their own poblano pepper in their plate, or you peel all before serving.
Serve the poblano peppers on the side or on top of the steak.
Cutting the poblano and tomatillos on top of the steak creates a tomatillo-poblano sauce that is a very nice contrast with the tomato sauce.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org