Tuesday, April 24, 2012

Peppy's Pot Roast Recipe

Nothing is as delicious as a pot roast made in a slow cooker.  It is a bit of agony if you will be home while this cooks as the whole house will smell like a restaurant.  But the results are well worth it.  Any left overs can be reheated, or sliced and put on a sandwich!  Yum!!



To start, you will need one of these:
This is typically what a chuck roast will look like. Look for a piece that is well marbled, but with excess fat removed.

A slow cooker and about 8 hours to make an absolutely delicious roast.

The good news: Chuck Roast is pretty inexpensive to buy.  The bad news: it is very fatty.  The good news: it give the meat excellent flavor.

Ingredients:
1 chuck roast 2-3 pounds.
1 pkg of lipton onion soup mix
1 can of tomato paste
freshly ground pepper
1 tsp thyme
1/2 tsp rosemary
1-2 bay leaf
2 stalks of celery cut lenght wise (for flavoring); 2 stalks of celery cut in 1 inch pieces added in the last 1 1/2 of cooking
1 carrot, cut lenght wise (for flavoring); 2-3 carrots cut in bite sized pieces, added in the last 1 1/2 hr of cooking
3-4 red potatoes cut in bit sized pieces - added in the last 1 1/2 hrs of cooking.
3 cloves garlic cut in 4ths
1 large red or vidalia onion cut into quarters - 1 onion diced to add at the 1 1/2 hour mark
1 cup red wine
1 cup water

Turn the slow cooker on low.  Add liquid ingredients to the pot, mixing in the tomato paste and soup mix until smooth and uniform.  Add spices. Gently place the meat in the cooker and add the vegetables. (You will be removing these later on and replacing them with fresh ones so that they're not mooshy). Place the lid on your cooker and walk away.  Let the cooker do its thing.  Try to avoid lifting the lid unless a bit more liquid is needed.  Cook for about 6 1/2 hours. At the 6 1/2 hr mark, remove the vegetables you put in and replace them with fresh ones.  Cook for an additional 1 1/2 hours. Taste test to see if additional salt is needed.  This is delicious the next day when put on some crusty bread as a sandwich!

Pot Roast Sandwich with Steak Fries

Monday, April 23, 2012

Recipe for Fried Fish and Tarragon Aioli Sauce

We recently discovered a tasty and inexpensive fish called Swai.  At $2.99/lb, you can't go wrong.  Even my finicky eater, who normally abhors fish, enjoys this meal.

Here is how my honey likes it best:

2-3 fillets of Swai
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For Dredging
1 C unbleached flour
salt & pepper to your liking
1/2 tsp paprika
1/2 tsp mustard powder
1 tsp dill
1 tsp tarragon
1/2 tsp majoram
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Egg Wash
2 eggs
2 tablespoons of milk
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Outer crust 












1 pkg Panko breadcrumbs (Japanese style)

Instructions 
1. Rinse fillets and pat dry with paper towel
2. In a bowl, crack eggs and  mix with milk.  Beat until well combined.
3. Combine flour and herbs, stirring well to evenly distribute herbs;
4. Place the breadcrumbs in a Ziplock bag
5. Cut fillets in strips measuring approximately 2 x 3 (more manageable)
6. Dip the fillets in the flour mixture coating both sides evenly.
7. Dip the fillets in the egg mixture
8. Place fillets one at a time in the breadcrumbs bag and shake until evenly coated

9. Fill a heavy skillet with approximately 1 inch Canola oil for frying. Preheat oil.  Test oil for temperature by taking one breadcrumb and letting it fall into the oil.  When the oil is ready the crumb should hit the bottom of the pan and immediately float to the top and sizzle.  (alternatively you can measure the temperature which should be about 350F degrees). On an electric stove this is a medium to medium high setting.

10. Fry fish pieces one or two at a time not to crowd the pan for about 4 minutes per side until golden brown.  Drain on paper towel.

Tartar Sauce:

This tastes best if made in advance and placed in the fridge to allow flavors to marinade.
Cornichons are tiny little pickles as pictured above.

1/2 C Mayonaise
2 Cloves Garlic minced
3 Cornichons diced in very small pieces
1 T capers
1 tsp dill
1 tsp tarragon
pepper
juice of one lemon

Serve dish with lemon wedges.  My kids love potato salad with this!