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Jim Coleman Recipes

Tapenade Glazed London Broil

For this recipe you will need:

  • 1 3-4 pound London Broil (flank steak)
  • 2 cups drained, pitted black olives
  • 3 tablespoons capers
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground black pepper
  • Salt and pepper to taste

To prepare London Broil:

In a blender or food processor combine the olives, capers, garlic, olive oil, mustard, oregano, and pepper. Blend until smooth. Prepare the grill. Season the meat to taste with salt and pepper. Grill the London Broil over medium high heat for 4 to 5 minutes, then turn it over. Spread the tapenade mixture evenly over the side that has been grilled. Grill for another 4 to 6 minutes for medium rare, or until desired doneness. Remove from the grill and let rest for 5 minutes. Slice using a very sharp knife and serve with any extra tapenade sauce on the side.

Jiggledelphia from the authors of Jiggelo

For this recipe you will need:

  • 3 oz pkg. cranberry raspberry gelatin
  • 1 cup boiling water
  • 2/3 cup pineapple rum
  • 1/3 cup vodka
  • 1 tablespoon Rose's Lime Juice

To prepare Jiggledelphia:

Place the gelatin in a heat-resistant bowl. Bring the water to a boil. Pour the water over the gelatin, stirring until dissolved. Add pineapple mix, vodka and Rose's Lime Juice, mixing well. Distribute the mixture among 20 disposable one-ounce cups. Chill in the refrigerator until firm, 2-4 hours. Makes 20 jiggelos.



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