Robert Stack's Barbecued Steak with Marinade
1 cup thinly sliced onion
3/4 cup thinly sliced carrot
1 tsp. finely chopped garlic
2 bay leaves, crumbled
2 tbsps. finely chopped parsley
1 tsp. thyme, crumbled
3 lbs. filet of steak, cut at least 2 inches thick
3 cups dry white wine
1/2 cup olive (or vegetable) oil
1 cup vinegar
1 tbsp. salt
1 tsp. freshly ground black pepper
1. Combine all ingredients except salt, pepper and steak. Mix well. Rub salt and pepper into both sides of the steak.
2. Place meat in a shallow glass dish. Pour marinade over beef until it is well moistened on all sides. The oil floating on the surface prevents the meat from discoloring and helps the marinade retain its flavor.
3. Cover and marinate at least 6 hours at room temperature (or 12-24 hours in the refrigerator), turning over every few hours.
(Recipe is from 1970. Marinating at room temperature is no longer recommended because of danger of bacterial contamination. Marinate in refrigerator only.)
4. When ready to cook, wipe the meat with a cloth. Preserve marinade for basting.
(Reusing marinade: Never reuse marinade used on raw meat or poultry unless you boil it first to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it.)
Cook meat in Chinese oven using aromatic chips (orange or hickory) according to manufacturer's directions, (or on outdoor barbecue or place on broiler pan 3-4 inches from heat cooking 8-10 minutes on each side for rare steak, slightly longer for better done). Baste several times with marinade. (See above about danger of reusing marinade.) Serves 8-10.
Thoughts: To roast duck, buy a 5-pound Long Island duckling (or use wild mallard). Clean duck. Season cavity generously with salt, pepper and fill with 3 or 4 diced green apples. Close cavity with skewers or lacing. Marinate according to directions given above substituting red for white wine. To oven-roast, tie wings and legs in place; place breast-side up on rack in roasting pan. Cook in preheated 300 degrees F. oven allowing 25 minutes to the pound or until duck tests done (when leg bone moves easily in the socket). Baste duck frequently with marinade during cooking. Remove to heated platter, allow bird to firm up before carving. Remove cooked apples and discard.
Robert Stack's Roast Leg of Lamb with Mustard Coating
5-6 pound leg of lamb (bone-in)
1 clove garlic
Freshly ground black pepper
1/2 cup Dijon prepared mustard
2 tbsps. soy sauce
1 tsp. ground rosemary (or thyme)
1/4 tsp. ground ginger
2 tbsps. olive (or vegetable oil)
1. Wipe leg of lamb with damp cloth. Using a sharp knife, insert slivers of garlic into the roast at several points. Prepare sauce adding mustard to mixing bowl with soy sauce, rosemary (or thyme) and ginger. Add olive (or vegetable) oil by droplets blending until smooth and thick in appearance.
2. Spread sauce evenly over roast; let stand several hours (in refrigerator per modern instruction), basting several times.
To oven-roast: Cook in preheated 300 degrees F. oven allowing 30 minutes per pound or eliminate guesswork by using a thermometer. Insert thermometer into thickest part of the roast being certain it does not rest on bone or fat. Cook until temperature is 140 degrees to 150 degrees F. for rare; 170 degrees for medium; 180 degrees to 182 degrees for well done.
To cook on rotisserie: Have butcher bone, roll and tie roast. Run spit through center of roast. Spread with mustard coating as directed. Arrange spitted lamb on rotisserie above glowing coals, turning often and basting frequently. If using an electric rotisserie, cook according to manufacturer's directions. Start motor revolving, allowing 25-30 minutes per pound. Brush often with coating sauce if unit is not self-basting. Use short meat thermometer designed for rotisserie use, if desired.
3. When lamb is cooked, remove roast from oven (or rotisserie) to heated platter. Allow roast to sit a few minutes to firm up before carving. Garnish with cinnamon apple rings, orange shells filled with cranberry sauce, whole spiced fruit (pears, peaches or apricots), orange slices topped with guava jelly, peach halves filled with chutney or minted fruit (pineapple or apple rings simmered in a mint sugar syrup). Serves 8-10.