Saturday, November 11, 2017

Sunday Dinner November 12, 2017

On the Menu


Savory Pot Roast Potatoes & Carrots
6 - 8 Servings
Ingredients 
5 to 6 pound pot roast (rump)
salt to taste
Savory Spice Rub – Recipe to follow
1 to 2 tablespoons vegetable oil
2 cup vegetable stock
1 large onion, diced
1 tablespoon minced garlic
2 pounds potatoes peeled and diced
1 pound carrots, sliced – about the same thickness as the potatoes

Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½  tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger powder
1 tablespoon brown sugar

Method 
Season the roast with salt and sit aside. 
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, grind until seeds are cracked add the remaining spices and sugar and grind until they are well mixed.
Place the spices in a large dish or bowl and roll roast in spices until well coated.  Wrap roast in plastic wrap or foil and let marinate over night. 
Heat a large pot on high, add the oil, once the oil is heated, add the roast and brown on all sides.  Lower the heat and add the vegetable stock, onions and garlic.  Cover with a tightly fitting lid and let simmer.
After 1 hour of cooking, turn roast with tongs (do not pierce with a fork because you will release the juices), cook another 30 minutes and turn again.  After 1½  hours of cooking, add the potatoes and carrots, season with salt and pepper and continue to cook until potatoes are fork tender. 

Plating:  On a very large platter, place the roast and surround it with the vegetables.  




Collards and Red Cabbage

6 Servings
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced thin  
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 - 6 large garlic cloves, sliced thin
3 - 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange  
½ teaspoon liquid smoke

Method
In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
Remove the thyme sprigs before serving.


Note: You can finely chop a few sprigs of thyme and sprinkle over dish before serving.


 White Beans with Roasted Tomatoes and Peppers
6 Servings


Ingredients 
1 cup of white beans (great northern, cannellini or navy)  
4 cups water  
2 bay leaves  
2 teaspoons granulated garlic - Divided  
2 teaspoons granulated onion - Divided  
2 teaspoons basil, dried - Divided  
1½ teaspoon sea salt – Divided  
½ teaspoon black pepper  
2 tablespoons olive oil  
3 medium tomatoes  
3 medium jalapeno peppers  
3 garlic cloves 

Method 
Place beans, water, bay leaves 1½ teaspoons garlic, 1½ teaspoons onion, 1½  teaspoons basil,1 teaspoon salt and the pepper in a medium pot and cook partially covered 1 ½  - 2 hours.
While beans are cooking, preheat oven 400 degrees F. 
In a medium bowl, whisk together the olive oil and the remaining ½ teaspoon garlic, ½ teaspoon onion, ½ teaspoon basil and ½ teaspoon sea salt.
Half the tomatoes and add them to the olive oil mixture.
Cut the pepper in half and remove the seeds and vein and add them to the olive oil along with the garlic cloves.
Mix the tomatoes, peppers and garlic in the oil mixture until everything is well coated.
Place vegetables on a sheet pan and roast in the oven 15 – 20 minutes or until vegetables are brown; they do not have to be done.  
Let vegetables cool down enough to handle then dice and add to the beans along with any leftover oil.  
Continue cooking until beans are tender, stirring occasionally.

 

No comments:

Post a Comment