A Resolution for the New Year

     As we pass from one year to the next we look forward to doing better and being better.  And to that permit me to add "eating better."  For anyone wanting to hit the reset button and establish a more rewarding approach to food I would recommend a new cookbook and guide, Clean Slate.  The premise of the book is as much about how we eat as what we eat, since both affect our overall well-being.

     Focusing on whole (not processed) foods-- fresh produce, whole grains, and lean proteins--is a proven route to good health.  But eating clean also means preparing meals from scratch--and taking the time to savor them, without distractions.  That's the emphasis that the book is making.  It provides delicious, nutritious recipes organized into chapters, such as Replenish (breakfast), Reboot (juices and smoothies), Recharge (lunch), Reenergize (snacks). Restore (dinner), and Relax (desserts).

     Give yourself a present as you begin the New Year and go out and purchase Clean Slate.  It will be a new resource to help you make the healthiest choices, form healthy habits and enjoy a healthy relationship with food in 2015.

And now the Pans...

     There are many excellent food venues within the Disney complex in Florida.  But there are also some to avoid.  On my first evening there I had dinner reservations at an Irish themed restaurant, Raglan Road, over at Downtown Disney.  Even though I have to admit that I have never had a good meal in an Irish restaurant/pub, I thought that I should at least see what spin Disney put on that cuisine.  They say that first impressions are lasting, and mine was not a positive one.  The place was loud and crowded, two things I do not like when I dine out.  We were shown a small cramped table up against the far wall.  I guess that was due to our request to find a quieter space.  That theory didn't work well.  It took too long in my estimation for the server to arrive at our table to acknowledge our presence. That was probably because she had too many patrons to accommodate.  When I finally did get the menu I decided to order something authentic, like fish and chips.  That proved to be a bad move as well.  The high volume kitchen was using decidedly old oil in which to fry the fish and when it finally arrived at my table it was a sodden and soggy mass of fish mush accompanied by chips (fries to us in America) that were barely lukewarm.  Perhaps the good news was that since the portions were impressively small there was little to leave on the plate after deciding not to waste my time eating them.

     On another evening I was excited to try a different cuisine at a high end maritime restaurant, Narcoosee's.  Upon examining the menu I knew right away that it was high end when I saw the prices listed for the entrees!  Wow!  I didn't expect to be shelling out (no pun intended) $42 for grouper.  And when I saw the size of my portion I was even more dismayed.  Big plate, small meal.  It was barely larger than what I would anticipate for an appetizer.  Oh, the appetizers included shrimp and grits for $18.  And if I wanted "enhancements"with my fish I would have to pony up an additional $9 for mashed potatoes and an incredible $18 for lobster mac & cheese.

     

     It wasn't a large restaurant, seating only about 170 people, and shaped in a semi-circle in two tiers with windows looking out over one of Disney's lakes on the property within the Magic Kingdom.  That should have been a red flag.  Magic Kingdom=kids...lots of kids.  If there was any dinner music playing I wasn't able to hear it over the shouts and cries of all the infants and toddlers all over the place.  When the manager came over to inquire how I was enjoying my dining experience, I replied that it was like eating in Romper Room!



     But the absolute worst culinary misadventure occurred at the French pavilion in EPCOT.  Those wishing to dine a la Parisienne know to make reservations at the chic second floor Monsieur Paul restaurant.  But after climbing the stairs and affirming both our reservation and our dining discount plan we were escorted to a table so very close to another on each side.  So close in fact that I could have counted the grains of salt in the shakers on those tables.  The servers were snooty and condescending when we asked to confirm our Disney dining discount that had been accepted at every other food venue all week long.  They informed us it was not accepted in their restaurant.  It was at that point that I decided I wasn't interested in their Ballotine de poulet (chicken) for $39 or their Pot-au-Feu St. Jacques for $42.  Disillusioned by the pricing and the attitude, I walked out!

     The night wasn't a total loss, however.  Not far away a brand new restaurant was celebrating their opening night.  Trattoria al forno was more than happy to see us and equally glad to honor our "Tables of Wonderland" meal discount.  We had an interesting meal that began with a prosciutto & shaved fingerling potato pizza for two and then a whole roasted fish filleted at the table by our waiter.  No less than 3 managers stopped by the table to insure that we were pleased.  And we were.



Picks and Pans

     Previously I mentioned the myriad of seemingly endless possibilities of food options at Walt DisneyWorld in Florida.  On my most recent visit I enjoyed a mere baker's dozen meals while there. But some were decidedly better than others.  First, let me begin with my picks:



     You can hit the ground running at WDW and I did with breakfast reservations each morning at 7:30am.  My absolute favorite place is the Kona Cafe located in the Polynesian Village.  Despite the fact that the entire atrium of the building is shrouded in construction tarps (that seemed to be a reoccurring theme all over the parks), the Kona Cafe was welcoming with a cheerful and friendly staff.  It was more than the standard polite greeting.  The head hostess chatted it up with us for some time as we awaited our order.  Even though normally pancakes are not at the top of my list I couldn't help but choose their pineapple macadamia nut fluffy stack.  Served with Kona coffee and a sausage link it was the fuel I needed to prepare for the day.



     Another breakfast spot that I would recommend is the Whispering Canyon Cafe in the Wilderness Lodge, a recreation of the famous Old Faithful Lodge at Yellowstone National Park.  While some of their menu items can be overwhelming, there is an interesting a la carte menu that is kinder on the stomach (and the wallet).  So I ordered up some gravy and biscuits and shared an order of sausage.  Even with a smaller breakfast I still carried one of the biscuits with me.  And again the service was cheerful and friendly.  



        And given my penchant for buffets, one of my favorite dinner destinations was Boma- Flavors of Africa located in the Animal Kingdom Resort.  A bit pricey (and even more so with a seasonal bump) it was worth the splurge with authentic dishes like Mater Paneer, Bobotie and Harira Soup.  And for the less adventurous there were more familiar dishes like mac and cheese, salmon, roast beef and chicken.  It was an all you can eat event and in order to say I had tried a little of everything I cleaned 3 plates of African (and American) fare, not including desserts.



     Another good evening meal was to be had at the 50's Prime Time Cafe located in Disney's Hollywood Studios.  The decor was like going back to my mother's kitchen!  And all the menu items were the comfort foods that we enjoyed growing up.  I couldn't help but order the fried chicken with mashed potatoes and green beans.  And it was as good as mother used to  make!



Christmas 2014

     From my table to yours, best wishes of the season!  May your table always be festive and may your menu be varied and healthy as we end the year.  And in the New Year that is about to be may your culinary adventures be many!



Fuel for the Flight

     I had some time at PHL after successfully passing through the TSA check point and before my flight was scheduled to take off for Orlando a few weeks ago.  So I decided to fuel my body for a long day ahead.  Even though it was very early in the morning many of the fast food franchises at the airport were already up and running.  But I felt that I needed something more substantial than a calorie laden breakfast egg and cheese McSandwich.  So I perused the menu of a sit down place and noticed that they had hot oatmeal on their menu.  That seemed like just the thing to keep me feeling full and energized when I hit the ground for a full day at Downtown Disney.

     But after I ordered I wondered, what exactly is in oatmeal?  It's been cultivated in various parts of the world for over two thousand years and was introduced into North America in the 17th Century by Scottish settlers.



     All the oats we eat, no mater how unprocessed, have been cleaned, toasted, and hulled.  The most nutritious are actually the least refined and are called groats.  They are the ones most often found in health food stores and take the longest to cook, according to an article in the most recent issue of Cuisine at home magazine.

     Steel-cut oats, sometimes called Irish oatmeal, are groats cut into 2 or 3 pieces with a sharp metal blade.  They take considerably longer to cook than rolled oats.

     Old Fashioned (or rolled) oats are groats that are steamed and flattened with huge rollers.  They take about a quarter hour to cook.

     Quick Cooking oats are groats taken through the same process, but they're first cut into several pieces, to become much thinner flakes.  They cook in just 5 minutes.

     Turns out it was a wise choice for me.  Oats contain an insoluble fiber that stays in the stomach longer and helps you feel fuller, longer.  There is also a special fiber, beta-glucen. that lowers high blood pressure and cholesterol levels, helps prevent heart disease, stabilizes blood sugar and enhances our immune response to infection.

     Though old-fashioned and quick-cooking oats are almost always interchangeable, the texture and flavor of quick-cooking oats aren't as satisfying.  But that can always be overcome with some brown sugar, raisins and warmed cream!



Disney by the Numbers

     Walt Disney World is big business, that's for sure.  It's also very expensive, especially for a family to stay there, enjoy the rides and attractions, and be fed.  But considering all that there is to see and do and experience it is an amazing place.  

   

Consider these numbers:

     There are over 40 themed attractions where food is served.  They include:
4 Major Parks: The Magic Kingdom, EPCOT, Hollywood Studios, and Animal Kingdom
2 Water Parks: Typhoon Lagoon & Blizzard Beach
3 Hotels: The Contemporary, The Dolphin, and The Swan
2 Lodges: Animal Kingdom & Wilderness
2 Spas: Grand Floridian & Saratoga Springs
2 Villas: Animal Kingdom & Boardwalk
14 Resorts (too many to list here)
3 Adult Theme Locations: Boardwalk, Downtown Disney & ESPN
1 Inn: Boardwalk
1 Campground: Fort Wilderness



And at all those venues there are no less than a combined 326 food options.  Everything from  food trucks, popcorn stands and fast food to fine dining with a 7 course prix fixe meal.  ...and lots in between.





Now consider that the menu in most places has at least 6 entree choices, which is reasonable.  That would add up to nearly 2,000 different options for a single diner.  That's almost 2 years of eating breakfast, lunch and dinner at Walt Disney World without duplicating a single meal!



After Christmas I will give you my picks and pans of culinary Disney.

World Showcase

     It was a daunting challenge.  But I managed to sample meals from around the globe last week.  Breakfasts were at places as near as the Jersey shore and as far away as Polynesia.  Lunches were diverse: a bowling alley, a seafood shanty and the lux Brown Derby.  For dinner I dined at an African buffet, an Irish pub and an Italian trattoria.  How was all this possible?  I was the guest for all of this courtesy of Walt Disney and his friends Mickey and Minnie, Donald, Goofy and Jiminy Cricket.  Yes, I spent the week in Disney World in Florida where in a matter of a few minutes I could walk from Canada to Mexico, Morocco to Japan, and practically every place in between.  If you are wondering, yes I did also enjoy some of the rides and attractions in between meals.  But no, I did not do Space Mountain or the log flume or the Tower of Terror. No need to recall the meal I had just eaten.

So here are some of the photographs I took on my world tour.  And in the coming weeks I will review the food venues that I visited.

 

 

 

 

 

 

Around the World

     For the next week I will be traveling to places like Japan, Italy, China, France, Morocco, Germany, Canada, the UK, Norway, & Mexico.  Oh, and I'll also make some domestic stops as well to places like Hollywood, New York City, Yellowstone, The Jersey shore, the wild west and down the Mississippi River.  On the itinerary is a planned safari into Africa, too, after breakfast in Polynesia.   It should be a fun week.

     So while I'm away please be patient and wait for a full report on my adventures when I return.

Vinny

A Tradition of Long Standing

     This recipe for an old fashioned mincemeat pie is a version of one featured in the classic 1861 volume "Mrs. Beeton's Book of Household Management." It involved some advance planning since she recommends that the mincemeat filling should be prepared at least two days and preferably two weeks prior to the making of the pies so that the fruit can soften and the flavors can meld.

TRADITIONAL MINCEMEAT PIE 

FOR THE FILLING

2 cups finely chopped beef suet

3/4 cup currants

3/4 cup finely chopped rump steak

1/2 cup raisins

1/2 cup packed dark brown sugar

2 Tbsp brandy

1 1/2 tsp chopped candied citron peel

1 1/2 tsp chopped candied lemon peel

1 1/2 tsp chopped candied orange peel

1 tsp fresh lemon juice

1/2 tsp grated nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1 1/2 Granny Smith apples, cored and finely chopped

Grated zest of 1/2 lemon

1. In a bowl, combine beef suet, currants, rump steak, raisins, brown sugar, brandy, citron peel, orange peel, lemon juice, spices, apples, and lemon zest.  Mix well.

2. Transfer mixture to a 1 quart jar.  Cover and refrigerate for 2 days to 2 weeks.

3. Heat oven to 350 F.  Make a pie dough, prepare crust and add filling.  Bake until golden, about 1 hour.

Christmas Pye

     There are many culinary traditions associated with the Christmas holiday.  But perhaps none are older than that of eating mincemeat pie.

     

     Mincemeat was first created as a way of preserving meat -- usually mutton -- without having to salt or smoke it.  The term "mince" is derived from the Middle English mincen and the Old French mincier which are both from the Vulgar Latin minutiare meaning "smallness."  Mincemeat is an adaptation of the earlier name minced meat, that is, finely chopped meat.

     English recipes from the Middle Ages describe a mixture of meat and fruit and included vinegars and wines, and by the 18th Century distilled spirits like brandy were used.  But the tradition goes back much further than that.  Mincemeat became associated with Christmas when the Crusaders returned home in the 12th Century bringing with them spices from the Middle East: cinnamon, cloves, and nutmeg.  Those three spices were symbolic of the three gifts of the Magi given to the Christ Child.  The spices also happened to contain antimicrobial properties that helped preserve the meat.  They also no doubt masked any flavors of old meat.  Mincemeat Pie, sometimes referred to as Shred Pie, Mutton Pie and Christmas Pye, was baked during the Christmas season and was originally shaped in the form of a cradle, another reminder of the birth of Jesus.  They were not very large and it was considered good luck to eat one on each of the twelve days of Christmas that concluded on Epiphany.



     
     But over the years and centuries things began to change.  The shape was modified from oblong to round and the meat content was gradually reduced. Thus mincemeat pie was less of a savory dinner course and more of a dessert offering.  In England Oliver Cromwell, the self-proclaimed Lord Protector of the Kingdom abolished the celebration of Christmas all together in 1657.  His decree forbade the consumption of mincemeat pies which he considered a guilty, forbidden pleasure.  Fortunately at his coronation in 1660 King Charles II restored Christmas festivities.  But the edict had already spread to some of the Colonies and Christmas was banned in Boston from 1659 until 1681.  Those caught celebrating the holiday during that time were fined.

     By the 20th Century beef suet had replaced the meat, and fruits took center stage.  And it is not uncommon to find contemporary versions that lack any meat or suet at all.  In her diatribe against such a practice Lauren G. Fink in her essay Old World Christmas Pie writes:

     "Modern day mincemeat pie contains no meat, sometimes no alcohol, and is a wimpy salute to the manly, beefy pie of mincemeat history.  The real thing comprises several classic Christmas elements --goose, venison, or beef, seasoned apples, dried fruit, cider, molasses, and candied peel -- diced, spiced, and doused in brandy, then baked in a golden crust."

     If you would like to make your own mincemeat pie, be aware that the list of ingredients is formidable, but the end result will be worth the effort and you will then be a part of a long standing Christmas culinary tradition.



     

Fit for a King

     Ever wonder what kind of icing is used on all those gingerbread men and festively decorated cookies at Christmas?  It seems to abound in almost every color imaginable and never smears nor smudges.  What is it?



     Ask any professional baker and they will tell you, "Why, that's Royal Icing, of course!"  It is the standard for cookies and other cutouts that need decoration.  This is according to Nicole Weston, pastry chef and author of Baking Bites, a food blog she writes in Los Angeles.

     Royal icing "is made primarily from confectioners' sugar and lightly beaten egg whites, and often a bit of cream of tartar..." Lemon juice can also be added in as well.  She comments that the icing is very popular because the basic recipe can be flavored or colored very easily.  "The icing can be made thick, best for pining or writing greetings.  And it can be made thin, which is good for flooding large areas with color."  It also dries to be hard and shiny and won't smear the face of the gingerbread man when it is packed and shipped.

     "Royal icing can be whipped up to a thicker,fluffier consistency and spread onto cakes as frosting, as well" she goes on to say.  "When used this way, the icing will still dry to be quite stiff on the outside, again leaving you with an icing that will hold up well to transport, as well as one that will help trap moisture inside the cake and keep it soft and tender."

     "Most of the time, royal icing is not made with fresh egg whites.  The icing is not cooked and there is a risk of salmonella from using fresh whites unless you start out with whole, pasteurized eggs.  Most of the time, royal icing recipes call for meringue powder.  Meringue powder is a fine white powder made primarily from dried egg whites, with a bit of cornstarch to keep it from clumping while stored.  The powder can be reconstituted easily with a little water and whips up into a nice, fluffy meringue--just like regular egg whites--when beaten at high speed with a mixer.  It has a very long shelf life and is definitely something you'll want to have on your shelf if you're planning on using royal icing on a regular basis."



     Here is the way to make some for your next batch of Christmas cookies:

Basic Royal Icing 

Ingredients

2 Tbsp, meringue powder plus 6 Tbsp warm water

4 cups confectioners' sugar
1/2 tsp cream of tartar

1 1/2 tsp vanilla extract

food coloring as needed

Reconstitute the meringue powder with the warm water in a large bowl.  

Beat, using an electric mixer, until thickened and smooth.

Gradually incorporate confectioners' sugar and cream of tartar until mixture is thick and fluffy.

Beat in vanilla extract.

Divide icing into small bowls and add food coloring until desired colors are reached.

Edible Presents

     For many of us Christmas time is filled with the joyous anticipation of home baked goodies.  Kitchen masterpieces are planned and prepared as gifts to be given to others.  Our family eagerly awaits an annual present of wonderful home made cookies baked according to generations old authentic German recipes.  Somehow it wouldn't be Christmas without them!

 

     Food Network Magazine in their most recent issue provides some helpful hints on baking a better cookie.  Here's what they have to say:

DOUGH TIPS

     Bring butter to room temperature about 30 minutes to 1 hour before you start (unless otherwise directed).  If you're short on time, cut the butter into pieces and microwave in 5-second intervals just until it's soft but not melted.

     To measure flour, spoon it into your measuring cup, then level it with a knife.  If you pack flour into the cup, your cookies could turn out dry and heavy.

     Check the expiration dates on your baking powder and baking soda, or test the freshness by dropping a pinch into vinegar:  If the baking powder or soda foams and bubbles, it's still good.

     Use "pure" extracts--the imitation stuff just isn't the same.

BAKING TIPS

    

     Buy an inexpensive oven thermometer and adjust your oven setting accordingly.

     If you're baking more than one tray of cookies at a time, switch the position of the pans from top to bottom halfway through baking and give each pan a 180-degree turn.

     Cool and quickly wash your baking sheets between batches.  If you drop dough onto a hot baking sheet, the butter will start melting instantly and the cookies could lose their structure.

     Let cookies cool for a few minutes on the baking sheets (just until they're firm enough to move), then remove them to a rack to cool completely (unless otherwise directed).  If you leave the cookies on the pan, they could end up too crisp.

An Essential Element



  Recently I came across an article extolling the virtues of mushrooms, the tasty fungus that has put nearby Kennett Square on the map.  Among other things it was noted that certain mushrooms are high in something called choline.  Unaware of exactly what that was, I did some preliminary research.  Turns out that it is a vital part of our body's chemistry.  Here's what I learned:

     Choline is a water soluble essential element that is part of the B complex of vitamins.  While it can help lessen the effects of such things such as depression and memory loss it was not until 1998 that the National Academy of Sciences saw fit to add it to the list of required nutrients.  As the saying goes, "It does a body good."  It can reduce high cholesterol and symptoms of bi-polar disease.  A choline deficiency can trigger liver disease, atherosclerosis and certain neurological disorders.  Some nutritionists say that it is also a beneficial anti-inflammatory agent.

     But how much choline do we need on a daily basis?  That still remains an open question according to experts.  While being controversial to some, eggs are an excellent source of choline.  Also very good sources include things like shrimp, scallops, cod, Brussels sprouts, cauliflower, asparagus, turkey, beef, tomatoes, and of course mushrooms.

     Can you ingest too much choline?  Well, yes.  And there are some dangers to that as well.  Consuming too much of this essential element can dangerously lower blood pressure.  And another unfortunate side effect is emitting a fishy body odor.

     Guess I will forgo that second helping of Brussels sprouts and mushrooms!

Snow Memories

Last week we had our first snowfall of the season.  Watching the flakes fall and accumulate took me back to my childhood and all the joy that the snow brought to me.  There were snow men and snow forts constructed in our yard and just a couple blocks away there was a great sledding hill on Pennsylvania Avenue.  The town would block off the cross streets so we could go for blocks down hill.

     And of course after all that winter activity I always looked forward to a mug of steaming hot chocolate with those little marshmallows floating on top.  It was a celebratory ending to a wonderful day outdoors.



     That classic treat has undergone some significant tweaking since my childhood, however.  How about serving up some cardamom hot chocolate, or adding some salted caramel made with Maldon sea salt flakes?  Ever try some red velvet hot chocolate, or including a pinch of lavender buds to the steamy warm mixture?

     The website A Beautiful Mess offers up this recipe for Aztec Hot Chocolate:

Aztec Hot Chocolate Recipe

Is it too soon for hot chocolate? As soon as September 1st hits I am so in the mood for warm drinks and cozy blankets, no matter the temperature outside. Call me crazy, but dude, it's time for Fall! One of my all time favorite drinks for the season is hot chocolate. We love classic hot chocolate but here's a fun way to spice it up!Aztec Hot Chocolate, makes 4 servings.

Needed: 6 cups milk, 10 ounces chopped dark chocolate, 1/4 teaspoon cinnamon, a pinch or two of cayenne (optional) and marshmallows/cinnamon sticks for garnish.

In a pot combine the milk and chocolate. Melt the chocolate over low/medium heat, stirring constantly. Once melted and the mixture is warmed through stir in the cinnamon and cayenne (if using). Serve hot! I love to serve these with giant marshmallows and a few cinnamon sticks. Have fun spicing up your hot chocolate this season! xo. Emma

© A BEAUTIFUL MESS

A Jersey First

     In researching the origin of the turkey London broil I came across an interesting factoid.  It was created in New Jersey!  Yes, in Shrewsbury, NJ at Sal's Original no less.  Salvatore Vella holds U. S. Patent #6,171,639 for a lemon-basil and garlic marinade that in 2001 he used on a skinless, boneless turkey breast before grilling it.

     Apparently the same method is applied to turkey as it is to the lesser quality cuts of beef that become London Broil.  The white meat of a turkey breast can turn notoriously dry when cooked, but when marinated takes on the flavor of the marinade and is quite juicy.  The marinade enhances the flavor when the turkey breast is grilled for 12 minutes on one side and then for 4 minutes on the other using a very hot, closed grill.  It is then sliced thin, across the grain of the meat.



     A properly marinated and grilled turkey London broil has been called a "work of art" according to Allison Fishman writing on the subject in NJ Monthly Magazine.  She is the author of "You Can Trust A Skinny Cook."

A Cut Below

     As I mentioned yesterday the term London Broil does not refer to a specific cut of beef but to a method of preparing a less expensive, tougher piece of meat and with a marinade making it more pleasing to the palate.

     All the major media culinary masters have their own spin on the best way to accomplish that,  Bobby Flay, Martha Stewart and Emeril Lagasse among them.  But here is a simple recipe that I came across that will make you a chef extraordinaire in your own kitchen:

• 1 clove garlic, minced
• 1 teaspoon salt
• tablespoons soy sauce
  1 tablespoon ketchup
  1 tablespoon vegetable oil
  1/2 teaspoon ground black pepper
  1/2 teaspoon dried oregano
  4 pounds flank steak

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• PREP
  30 mins
• COOK
  15 mins
• READY IN
  5 hrs 45 mins

Directions

1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

Meat or Method?

     During Thanksgiving week our DC daughter was home.  She always requests that while she in in residence I cook her favorite food item, London Broil.  So prior to doing the actual meal preparation and cooking I did some investigation of this supposed meal from the British Isles.

     And to my surprise I learned that it is unknown to the Brits and according to James Beard  was first created in 1931 in Philadelphia, The Big Scrapple.  Who'd have thunk it?  The name London Broil does not refer to a specific cut of meat but rather to the process of cooking any lean, tougher cut of beef.  So what is labeled as such at the butcher shop could be actually to round, sirloin tip, chuck shoulder or most likely flank steak.

     But the key to London Broil is to marinate the beef so it is tenderized before being either broiled in the oven or cooked on an outdoor grill.  And the marinade isn't specific either.  It can be a combination of any or all of the following: olive oil, honey, balsamic vinegar, soy sauce, ground pepper and ginger.  The beef should be marinated in the refrigerator for a minimum of 4 hours but less than 24 hours before being seared with high heat and then cut across the grain into thin strips and served.



   Now I need to figure out what to do with the meat labeled "London Broil Turkey Breast" I purchased as a back up.