I take a steak or two and brush with Kitchen Bouquet on both sides. Then I add a little bit of butter, garlic powder, onion powder and a little salt and pepper. Put the steaks in a broiler pan and put under the broiler until nice and brown then turn over and add more butter, garlic powder, onion powder, salt and pepper and broil until done on that side.
That’s how I used to make them. I have an older gas stove where the broiler is on the bottom and I don’t use it because I would have to sit on the floor to make the steaks. It’s just not worth the pain and aggravation so I use my little George Forman grill to make them and they turn out just as good!
Category: recipes
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Tags: broil, broiler, brown, butter, garlic, grill, kitchen bouquet, onion, pepper, salt, steak
* 1/2 pint of oil
* 1 chicken, cut to 8 pieces
* 2 bowls of rice (1lb. 5 oz. approximately)
* 5 bowls of meat broth
* 1 green pepper
* 1 red pepper
* 1 small can of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove of garlic (optional)
* Parsley
* Salt
Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it’s brown, set it aside in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
Let it cook about 5 minutes more, mashing the tomatoes. Strain it and put it in the paella pan.
Add the rest of the oil to the paella pan. Add the green pepper, cut into half inch pieces. Add the fried chicken. Keep stirring without letting it get brown. Add salt, and the hot meat broth.
Meanwhile, chop up the garlic (optional), the parsley and the saffron, with a little bit of salt, and add a couple of soup spoonfuls of warm water. Put this mixture on the rice and stir.
When the broth has reduced to add red pepper cut to ribbons, and the peas.
Cook about 20 minutes.
Once the rice is cooked and the broth has reduced, remove the paella pan from the heat, and put it on a wet cloth for about 5 minutes.
Serve it with some lemon wedges for decoration.
