Cooking with Polly

At my behest, there is a politanus-cro-magnus cooking in my kitchen. It’s not a new idea… in fact, it’s been relatively popular in the past dozen fortnights or so.

Today, we’ve decided to split a 2lb London Broil steak. Cut it in half? No way! This baby was torn apart by a natural means - unwashed manly hands!

I’ve been wanting to try this Ken’s Steakhouse Mesquite Marinade that’s been sitting in my fridge for a while (not that anyone I’ve ever come across in life has had any clue as to where the hell this steakhouse actually is…) In conversing with the grandmother last night upon my discovery of this sauce, I inquired as to why we’ve never used it. “We did!”, she said. –Apparently she wasn’t thrilled with the outcome, so I thought I’d give it a try myself. Thus, my recipe isn’t all that interesting. I poured this sauce on, threw in a splash of store-brand Cola, and some Texas Pete hot sauce.

The politanus, on the other hand, went into a bit more depth.

His pound of the steak was doused and drowned in La Choy Lite Soy-Sauce, with some paprika, plenty of crushed peppercorns, a generous amount of garlic powder, a few shakes of Adobo, and cilantro leaves.

Each of us let both marinate for about 30 minutes in our sauces, before flipping the steaks in the bowls and allowing for another 20-30 minutes of marinating.

At any rate, everything is done, and cooking on the grill.

Some garlic bread is being prepared, from a special Politanus family recipe dating back to the stone age, and we shall feast accordingly!

The outcome? Who knows. That’s for me to know, and you to cook and find out on your own!

Finished product?