Grilled Sirloin Tip or Top Round Roast
Grilled Sirloin Tip or Top Round Roast
By: Jill O'Brien
Serves 8
This recipe has minimal preparation. Marinading roast prior to grilling will aid in tenderness, and is perfect for the great outdoors on a summer night.
INSTRUCTIONS:
Pierce the sirloin tip or top round roast with a fine-tipped fork.
Place in marinade of your choice & let rest 1 hr. at room temperature.
Refrigerate up to 48 hours.
Remove from marinade, and pat excess marinade off with a paper towel.
Let rest at room temperature 2 hours before grilling or roasting.
Sear all sides of roast over hot coals or medium high gas flame—about four turns at 5 minutes each.
Move roast to medium heat and cover grill.
Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 135°.
Remove from oven and place on platter.
Cover with foil and allow roast to rest for 5 to 10 minutes.
Slice thinly against the grain.
Temperature Guide–Internal temperatures of meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
http://wildideabuffalo.com/2012/grilled-sirloin-tip-or-top-round-roast/
Sour Cream Dutch Apple Pie (Serves 10)
Pie Crust
Ingredients:
* 1 cup whole wheat pastry flour
* 1/3 cup flour + for rolling
* 4 teaspoons sugar
* 6 ounces chilled salted butter, sliced
* 1 egg yolk
* 1 teaspoon lemon juice or cider vinegar
* 1 tablespoon cold water
1 - Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use.
2 - In pastry mixer add all dry ingredients and mix to incorporate.
3 - Add chilled butter slice at a time. Mix with dough hook or paddle until dough is formed.
4 - Remove ice cube from egg mixture and add to dough with mixer going.
5 - With floured hands remove dough and place on flour dusted surface, and form into ball.
6 - Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
7 - Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
8 - Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.
Apple Filling
Ingredients:
* 1 cup sour cream
* 1 egg, beaten
*2 teaspoons vanilla
* ¾ cup sugar
* ¼ teaspoon salt
* ¼ cup flour
* ½ teaspoon cinnamon
* 8 large or 16 small apples, peeled, cored and sliced
* Crumble Topping
Ingredients:
* 1/3 cup flour
* ¼ cup pure cane sugar
* ¼ cup brown sugar
* 1 tablespoon cinnamon
* 1/3 cup walnut pieces
* 1/3 cup pecan pieces
* 4 ounces butter, sliced and lightly chilled
1 - Mix all ingredients except apples together until well incorporated.
2 - Add apples and fold in gently.
3 - Place filling in prepared crust, pushing apples evenly into pie plate.
4 - Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
5 - Reduce heat to 350* and bake for an additional 30 minutes.
6 - While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
7 - Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.
8 - Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.
Frangelico Carmel Sauce
Ingredients:
* ¼ cup water
* 1 cup sugar
* ¼ cup Frangelico liquor
* ½ cup heavy whipping cream
* 1 tablespoon vanilla
* 4 ounces butter, cubed
1 - Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
2- With long handled spoon carefully whisk in liquor, as sugar will bubble up.
3 - Add cream and vanilla and whisk to incorporate. Bring to a boil.
4 - Whisk in butter, 1 cube at a time. Bring to a boil.
5 - Remove from heat. Serve slightly warmed.
http://wildideabuffalo.com/2011/sour-cream-dutch-apple-pie/
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