Pot Roast Provencal:
( Serves 16 )
When it comes to pot roasts it's very easy to do, and you rarely can burn/ruin the meat by over cooking it. This always assures that no matter who is doing it it can't ruin the meal. plus whit use of such a big meat portion you can use it as an item at the barbeque/cook out . I find that even though it lakes a long time to cook; it still saves you time by giving you the chance to go and work on something else. the fact that you can prep it to the point that it just needs to go into the oven the next day can save you a bit of work. so you could make five of these and cook one each day of the week if you wanted to .
( Serves 16 )
When it comes to pot roasts it's very easy to do, and you rarely can burn/ruin the meat by over cooking it. This always assures that no matter who is doing it it can't ruin the meal. plus whit use of such a big meat portion you can use it as an item at the barbeque/cook out . I find that even though it lakes a long time to cook; it still saves you time by giving you the chance to go and work on something else. the fact that you can prep it to the point that it just needs to go into the oven the next day can save you a bit of work. so you could make five of these and cook one each day of the week if you wanted to .
Ingredients:
1LB. Bacon diced 4 Tablespoons oil 1 Onion sliced 1 Carrot diced 4 Stalks Celery diced 1 Leek sliced 4 Tablespoons Garlic minced 2 Sprigs Parsley 2 Sprigs Fresh Thyme 4 Bay Leaves 28oz. Diced Tomatoes and Juice 6 cups chicken stock 2 Tablespoons Tomato paste A bottom round ( type of meat used ) |
Directions:
Step 1: Add in to a rondeau pot on low the bacon and oil. once the bacon is cooked half way add the meat. sear the pot roast on both sides. Step 2: Add in your onion, carrot, celery, leek, tomato and juice, chicken stock, tomato paste, and your herbs in to the pot. let it cook for a while. Step 3: Transfer the pot roast and the other ingredients into a pan and tin foil the top. ( you can stop here and leave the cooking for tomorrow by leaving it covered in the fridge. ) cook the pot roast in the oven for 2 1/2 to 3 hours at 350, Or till meat is soft. Cooking Note: you have three types of cooking methods; moist, dry, and combination. The pot roast uses a combination, and the name for it is braising. braising is when you sear the outside of the meat on all sides and lock the juices in the meat; then put it into the oven to cook it off. |
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The Final look....
Beef Wellington:
Though a favorite dish to have at the table not many know that it was a dish favorited by a Arthur Wellesley who had previously won the battle against Napoleon at Waterloo in 1815. After defeating Napoleon he was made the Duke of Wellington, thus the beef, mushrooms, truffles, Madeira wine, and pâtécooked in pastry dish that he was very fond of was named after him in his honor. The best part about Beef Wellington is that it can be made in many ways and be combined with many different sauces that could complement it. I believe that the best part of Beef Wellington is the beef tenderloin inside it is so soft that you could cut it while only using a fork. I can see now why the Duke of Wellington prized this dish to such an extent.
Though a favorite dish to have at the table not many know that it was a dish favorited by a Arthur Wellesley who had previously won the battle against Napoleon at Waterloo in 1815. After defeating Napoleon he was made the Duke of Wellington, thus the beef, mushrooms, truffles, Madeira wine, and pâtécooked in pastry dish that he was very fond of was named after him in his honor. The best part about Beef Wellington is that it can be made in many ways and be combined with many different sauces that could complement it. I believe that the best part of Beef Wellington is the beef tenderloin inside it is so soft that you could cut it while only using a fork. I can see now why the Duke of Wellington prized this dish to such an extent.
The steps to make Beef Wellington:
Step 1: make a Mizen place ( a setup of your station) that includes two cutting boards, two knives, a pan for you discarded meet product, a trach for the discarded fat, beef tenderloin, puff pastry, and the mushroom duxelles or mushroom pate. Step 2: take the tender loin and start to trim away the excess meat on it, and this excess can go in the pan for use in other recipes. The fat and silver skin is trimmed away and discarded into the trash leaving only the beautiful beef tenderloin. Step 3: Cut the tenderloin into big thick slices or also known as chateaubriand (a thick tenderloin of beef, typically served with Béarnaise sauce.)and slightly press down on them after you put them into a pan for grilling. Then you should now grill the tenderloin for about a minute on each side is all. Step 4: Now you want to cut your puff pastry on your second cutting board into six even squares. put a bit of the mushroom duxelles onto each of your puff pastry squares. Then each one now gets their own tenderloin placed on top of the mushroom duxelle. Step 5: Next is for you to fold the edges of the puff pastry over the tenderloin and pressing down on it while doing so , so the pastry stays together and creates an enclosed environment for the mushroom duxelle and tenderloin to get friendly. Then you place it folded side down on a sheet pan that has been sprayed with nonstick spray. All that is left is to bake it of to your desired tenderloin specifications. ( rare, medium rare, well done, ect. ) |
Here We have a finished Beef Wellington placed on top of a wild mushroom sauce. other sauces that would be good to use with are sauce perigordine, bearnaise sauce , and a red whine reduction might also do the trick for this splendid dish.
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Chicken Chasseur:
This dish is quit delicious coming from one who made it from start to finish. The only problem I faced was how the whole chicken I used awsa still partly cold causing my fingers to go numb. Yet it is very satisfying seeing the dish come together in the pan. With this dish though you truly do not need all of huge amount of ingredients in your pan, you can pick which ones to put more in or less of at will. Especially because you will be the one to eat it so why should you have to deal with an overflow of mushrooms or tomatoes. Ingredients: 2 chicken breasts bone in 1 Tb minced shallots 1 tomato concasse 3 mushrooms sliced 1 Tb chopped tarragon 6-8 oz. chicken stock 1 oz. whole butter ( solid ) Steps: step1: you have to by a whole chicken and break it down ( use a filet knife ) and what that implies is to take it apart into its different usably section. so once you obtained your chicken you would lay it back side down and spread out the wings and legs. next you would cut off the wings but only the first bit the part of the wing connected to the breast you want to stay in. then you loosen the skin that holds the legs to the chicken, when you see the joint that connects the thigh and the chicken you want to cut it at the joint and not the bone. from their you want to find the bone that separates the breast and cut along the ribs as you are simultaneously pulling at the breast slowly. thus the breast ment with the bone is being separated from the chicken neatly, you will do this to both sides. step2: in a saute pan with some olive oil. get pan hot and then place chicken skin side down. allow to cook, make sure the chicken does not stick. once skin is browned flip over and sear the other side for about 2 minutes. step3: add in 4 oz. of chicken stock and then place in 350 degree oven for about 10-12 minutes. when the chicken comes out check if the inner temp it 161*F or higher for it to be done. step4: place on stove top and then add in and saute the mushrooms and minced shallots. step 5: once cooked add in 2 oz. of chicken stock, tomatoes, and fresh tarragon. step6: add in 1 oz. whole butter and remove from heat and stir to make sauce, season with salt and pepper, and plate it with some sauce drizzled on top. |
The finished product.
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