Pete’s Yankee Pot Roast with Root Veggies tested: 9/10/11
I put this together for Lynda’s birthday celebration and my first ever “Sit Down Wine Dinner” where 14 lucky souls partook of great wine and foodstuffs!
4 lb beef bottom or chuck roast, trimmed of excess fat
3 Tbl olive oil
½ c each peeled carrots, onions, celery and parsnips; cut into ½” chunks
1 medium turnip, peeled and cut into ½” chunks
3 cloves garlic; smashed, peeled and minced
2 Tbl tomato paste, or ketchup (hey, I did say Yankee Pot Roast!)
1 c dry red wine
¾ c filtered water, heated in microwave
1 tsp chicken broth paste, or from bullion
¼ c all-purpose flour
1 tsp bouquet garni
salt & pepper, to taste
2 Tbl Bisto thickener, (or brown gravy mix)
Rinse the meat well in cold water and pat dry with paper towel. Heat a large skiIlet over medium high flame. In a large, shallow dish whisk together the flour and seasonings and dredge the roast in seasoned flour. Add 1 tablespoon of the oil to the skillet and swirl to coat the bottom. Brown the roast on both sides well and place into the bowl of a 4-quart Crock Pot, cover and set to HIGH. Return the pan to the flame and add the remaining 2 tablespoons of oil scraping the “fond” off the bottom of the pan. Add the onions and toss to coat – sauté for 5 minutes or until sweated nicely, but do not brown! Add the garlic, carrots, celery, parsnips and turnip chunks and toss well to coat. Continue to sauté for 5 to 10 minutes until softened nicely. Heat the water in the microwave on 100% power for 3 minutes. Whisk the chicken broth paste into the water and pour over the veggies. Pour the wine into the skillet and heat mixture to a low simmer. Whisk in the Bisto, or brown gravy mix and continue to simmer until broth is slightly thickened. Pour the veggie/broth mixture over the roast in the Crock Pot and cover; slow cook on HIGH for 2 to 3 hours. Test meat with a quick reading thermometer and switch to LOW when an internal temperature of 150 degrees is achieved. Continue to slow cook on LOW until ready to serve. Remove meat from Crock Pot and arrange on heated platter. Slice the roast if still in one piece, but it will probably be completely falling apart after cooking all day! Serve with mashed potatoes or steamed new potatoes with the gravy from the Crock Pot. Serve with steamed green beans or new pease with pearl onions and mushrooms. Serves 6 hearty eaters – YUM!
Carrots and Parsnips in an Orange/Honey Glaze tested: 9/10/11
Here’s another side dish from the “Sit Down Wine Dinner” that works as a great foil for any roasted meats! Move over, candied carrots!
1 ½ lb carrots, peeled and cut into 1” chunks
1 ½ lb parsnips, peeled and cut into 1” chunks
1 c freshly squeezed orange juice
½ c orange blossom honey
zest of 1 orange
3 Tbl unsalted butter
¼ tsp ground cardamom
¼ tsp ground white pepper
salt, to taste
Pre-heat the oven to 425 degrees and move the oven rack to the top position. Spray the bottom and sides of a 1-quart covered casserole dish with no-stick. Arrange the peeled and cut up carrots and parsnips into the bottom of the dish. In a 4-cup microwave safe measuring cup combine the honey, orange juice and butter. Heat on 70% power for 3 minutes or until butter in melted. Season orange juice mixture with salt, pepper and cardamom and whisk together until smooth. Pour over carrots and parsnips and toss well with a spoon. Cover the casserole and roast for 1 hour at 425 degrees. Remove the lid and give the veggies a stir checking for doneness. If still not soft return to the oven, uncovered and reduce the heat to 350 degrees and continue to roast another 30 to 45 minutes. The veggies are done when they are soft but not mushy! Serve on the side with roast meats – YUM!
And, from the Labor Day BBQ at Willie & Janet's...
Turkey Burgers for a Crowd tested: 9/5/11
Willie and Janet had a little backyard BBQ at their place on Labor Day and I threw together these turkey burgers… now, everybody wants the recipe!
1 ½ lb lean ground turkey
½ white onion, peeled and minced
2 cloves garlic; smashed, peeled and minced
½ c bell pepper, seeded and chopped finely
3 Tbl fresh basil leaves, chopped
½ c crushed soda crackers (opt’l)
3 Tbl olive oil
1 tsp dried Italian herbs
½ tsp poultry seasoning
salt & pepper, to taste
In a large metal bowl break up the ground turkey and add the onion, garlic, bell pepper, basil, crackers, oil and seasonings. Using your fingers mix the ingredients together, making sure they are evenly distributed throughout the burger mix. Cover with plastic wrap and store in fridge until about ½ hour before the coals are ready. Remove the turkey burger mix from fridge and start the coals. When coals are ready spread them evenly across the bottom of the barbecue and set the grill over them. After the grill has heated nicely brush off any left over char with a brass bristle brush. Shape into 9 – 1/3 pound, or 12 – ¼ pound burgers and arrange onto a platter lined with waxed paper. Wipe down the grill with a little olive oil so the burgers do not stick. Arrange the burgers on the grill and cook approximately 4 to 5 minutes per side, turning them often – DO NOT PRESS DOWN ON THE BURGER AFTER TURNING THEM – EVER! Serve as is or in buns with all the fixin’s! NOTE: These burgers can be pan fried, as well, in 2 tablespoons of olive oil browned nicely for 4 to 5 minutes per side – ENJOY!
That's it, for now! Keep checking back for more Burgermeister recipes and blogs on local beirgartens, and such!
Ciao, for now...
