Recipes – Page 16 – Rants Raves and Recipes

May 24, 2016June 29, 2016

Pot Roast

I’ve seen a lot of recipes on the internet for pot roast, most of them are a simple braising recipe. My version comes from my great-grandmother, a 100 year old recipe that never fails to please. Her rule was low, slow and dry.

The cut of meat is certainly up to you. Any number of “chuck” cuts, brisket or bottom round will produce a pretty good pot roast. We always used a bottom round- slightly tougher but if cooked properly it will be tender and delicious and it does hold up a little better making it easier to slice in the end.

You do need a good cast iron or enameled pot with a tight fitting lid .

For the gravy, a simple roux and the pan drippings will produce a wonderful sauce, if color is a concern you can always add a little “kitchen bouquet” to darken the gravy- don’t worry the gravy police won’t knock down your door if you do!

Ingredients for Pot Roast

Bottom round 6-8#’s
2-3 Tbsps cooking oil
3-4 Tbsps flour
salt and pepper
3-4 stalks of celery
1 medium onion quatered
2 carrots roughly chopped
Salt & Pepper

For the Gravy

2-3 Tbsps butter melted
2-3 Tbsps flour
1-2 cups cooking liquid.

Directions for Pot Roast

Preheat oven to 325º.

Lightly salt and pepper all sides of the roast. Sprinkle the flour over all sides and gently rub in to meat.

Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides. Once browned remove the roast to a plate pour off most of the excess oil.

Place the celery onion and carrot in the bottom of the pot to form a “vegetable rack” for the meat to sit on.

Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours. Using a baster or ladle remove excess liquid every 30- 45 minutes and reserve the liquid for the gravy.

Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables. Prepare the gravy in any way you are comfortable with by skimming the fat off the top and either by reducing or adding a roux.

Here are a few items to help make this recipe:

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven: http://amzn.to/1UbKRHb
Baster: http://amzn.to/1UbKOLA

Now this is more like it! Beef fit for a Princess and the gravy and carrots were not to be ignored! I would be happy with this every day! 5 paws!

Yum

Pot Roast

Ingredients

Ingredients for Pot Roast
Bottom round 6-8#'s
2-3 Tbsps cooking oil
3-4 Tbsps flour
salt and pepper
3-4 stalks of celery
1 medium onion quatered
2 carrots roughly chopped
Salt & Pepper
For the Gravy
2-3 Tbsps butter melted
2-3 Tbsps flour
1-2 cups cooking liquid.

Instructions

Preheat oven to 325º.
Lightly salt and peper all sides of the roast. sprinkle the flour over all sides and gently rub in to meat.
Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides. Once browned remove the roast to a plate pour off most of the excess oil.
Place the celery onion and carrot in the bottom of the pot to form a "vegetable rack" for the meat to sit on.
Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours. Using a baster or ladle remove excess liquid every30- 45 minutes and reserve the liquid for the gravy.
Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables. Prepare the gravy in any way you are comfortable with by skiming the fat off thwe top and either by reducing or adding a roux.

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April 29, 2016June 17, 2016

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom. This recipe is for large cap mushrooms about 10 to a pound. If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 – 10 crushed saltines crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.

In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.

Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

Again with the vegetable stuff in my sausage, I don’t get it?

Yum

Stuffed Mushrooms

Ingredients

1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 - 10 crushed saltine crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper

Instructions

Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
In the processor now finely chop the saltines and once done remove to a bowl.
Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.

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March 30, 2016June 17, 2016

Open- Faced Irish Reuben Sandwich

Open-faced Irish Reuben Sandwich

My favorite thing about St. Patrick’s Day is left-overs, and my favorite left-over is an open-faced Irish Reuben sandwich. I started making my Rubens open-faced years ago, they are slightly less messy and I did like that you could put more “stuff” on it when you eat with a fork.

I assume everyone knows the standard fare for a Reuben, Rye bread, corned beef, sauerkraut, and Russian or thousands island dressing and Swiss cheese. My version uses more beef and sauerkraut, more Russian dressing and cheese and since it’s a left over I always make sure I have plenty of soda bread to go with it.

The one “trick” to this recipe is to let the corned beef chill, it is so much easier to slice thinly when cold.

Ingredients for Open-faced Irish Reuben Sandwich

Chilled corned beef thinly sliced.
3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
Russian or Thousand Island dressing
Sauerkraut (with or without caraway seeds).
Medium thick slice of Irish Soda Bread
1-2 Tbs softened butter per sandwich
1+ cups heated beef stock or stock from cooked corned beef

Directions for Open-faced Irish Reuben Sandwich

Like all recipes, other than for certain sauces and baking, there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.

Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.

In a separate pot gently heat up the Sauerkraut.

Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a sauté pan or frying pan, that has a lid and is on medium heat.

Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.

The Scott’s-Irish in me also uses the left over potatoes, from the St. Patrick’s Day meal, to make a dill potato salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

Here are a few items to help make this recipe:
http://amzn.to/1M0yDkU Henckel Bread Knife
http://amzn.to/1RyxEVW Henckel carving Set

Skip the sauerkraut and bring on the beef!

Yum

Opened- Faced Irish Rueben Sandwich

Ingredients

Chilled corned beef thinly sliced.
3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
Russian or Thousand Island dressing
Sauerkraut (with or without caraway seeds).
Medium thick slice of Irish Soda Bread
1-2 Tbs softened butter per sandwich
1+ cups heated beef stock or stock from cooked corned beef

Instructions

Like all recipes other than for certain sauces and baking there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.
Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.
In a separate pot gently heat up the Sauerkraut.
Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a saute pan or frying pan that has a lid and is on medium heat.
Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.
The Scott's-Irish in me also uses the left over potatoes to make a dill potate salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/open-faced-irish-reuben-sandwich/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.