Request for Clay Pot Recipes-here are some starters

Title: Marinated Pot Roast
Categories: Meats, Ceideburg
Yield: 8 servings

Stephen Ceideburg
3 1/2 lb Top, eye or bottom round
-beef
Marinade:
1 c Red wine
1/4 c Vegetable oil
2 tb Worcestershire or soy sauce
1 Onion, finely chopped
1 Clove garlic, finely chopped
2 Carrots, finely chopped
2 Stalks celery, finely
-chopped
3 Sprigs parsley
1/2 ts Thyme
1 Bay leaf
1 ts Peppercorns

The meat will be so tender you can cut it with a fork.

Soak the clay pot in cold water for 10 minutes. Tie the beef with
string in four places so that it will retain its shape as it cooks.
Combine all the marinade ingredients in the clay pot. Marinate the
beef for at least 24 hours, turning the beef several times. Add
sufficient water or beef broth to the marinade to cover 3/4 of the
height of the beef. Place the pot in a cold oven. Adjust the heat to
450 degrees F. Bake for 1 1/2 hours. Serve with horseradish.

_________________________________________

STUFFED PORK ROAST
Categories: Meats
Yield: 8 Servings

STUFFING
1 md Onion, minced
2 lg Green apples, peeled/chopped
1/2 lb Bulk pork sausage, uncooked
4 Celery stalks, chopped
3 tb Butter
1 c Raisins
1 c Bread crumbs, moistened with
-water to soften
1 ts Salt
ds Freshly ground pepper
1 ts Dried sage
2 ts Dried basil

ROAST
5 lb Boned pork roast,
-trimmed of fat
1/2 c White wine
2 tb White wine
2 tb Honey
1 tb Prepared hot mustard (opt)
2 ts Dried thyme, divided
1 ts Arrowroot

From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George
Macleod Sales and her husband, Grover.

Saute onion and celery in butter until slightly transparent. In large
bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash
of pepper, sage and basil. Add moistened bread crumbs and
onion-celery mixture, and combine well. Pre-soak a clay pot, top and
bottom, in water for 15 minutes. Lay open a roast and sprinkle with 1
teaspoon thyme. Spread cavity of roast with stuffing; press firmly.
Roll roast and tie with unwaxed dental floss or butcher's string. Rub
outside of roast with a mixture of thyme and pepper, then place
stuffed roast in pot. Combine wine, honey and mustard and pour over
roast. PLace covered pot in a cold oven. Set temperature at 480'F.
Cook for about 2 hours, or until thermometer registers 160 degrees.
Remove pot from oven and pour off liquid into a saucepan. Skim or
siphon surface fat from liquid and heat, Mix arrowroot with 2
tablespoons wine and stir into sauce.

______________________________________

ZINFANDEL BEEF STEW
Categories: Soups/stews, Blank
Yield: 6 Servings

4 lb Stewing beef, cut into 2"
-cubes
2 tb Olive oil
2 md Onions, peeled and sliced
4 Carrots, peeled and cut
-in thin slices
2 c Hot beef stock or bouillon
-(homemade, canned or
-reconstituted)
2 c Red Zinfandel wine
1 Garlic clove, unpeeled
1 Whole tomato (canned or
-fresh), peeled and coarsely
-chopped
1 ts Salt
1 ts Freshly ground black pepper
2 ts Thyme
3 Juniper berries
2 Bay leaves, crumbled
4 Carrots, cut into 3" chunks
5 Potatoes, peeled and cut
-into 3" chunks

Soak wet clay pot in water for 15 minutes. Dry beef cubes thoroughly
and saute briefly in a large skillet over high heat. Remove meat to
pot. Cook onions and carrots in skillet for 3 minutes over medium
high heat (add an additional tablespoon of oil if necessary). Pour
beef stock in skillet, add wine and bring almost to a boil. Simmer
for 5 minutes. Add salt, garlic, tomatoes and pepper. Place remaining
herbs in a square of cheesecloth and tie into a bundle with string or
thread. Bury bundle in meat. Pour contents of skillet over beef and
herbs. Cover and place in a cold oven. Set oven temperature at 450'F.
and cook for 90 minutes. While stew is cooking, steam additional
carrots and potatoes. Remove casserole from oven and discard herb
bundle. Strain juice over a large bowl. Return beef cubes to
casserole. Press baked vegetables in sieve placed over stewing juice.
Pour juice over beef cubes in casserole. Add steamed carrots and
potatoes to casserole. Cover and return to oven for 15-20 minutes.

________________________________________

Caramelized Fish in Clay Pot

From Chef Quach Thien Tuong of the Omni Saigon Hotel

Ingredients:

1/2 lb. snaked fish or mackerel
3/4 cup Coconut milk
1 tablespoon chopped shallot
1/2 teaspoon chopped garlic
1/4 teaspoon chopped chili
1 spring onion root (white part)
Sugar
3 tablespoon fish sauce
1 tablespoon pork fat
Seasoning
Chili sliced
Broken black pepper
Coriander
1 teaspoon caramel

Preparation:

1.Marinate fish with fish sauce, shallot, pork fat, chili, garlic and
spring onion.
2.Pan fry fish in pork fat.
3.Melt sugar and deglace with fish sauce and coconut milk.
4.Add the fish and simmer until cool.

Serves 4
____________________________________________
Chicken in a Clay Pot

This is a hearty and delicious Cantonese dish. It is ideal as a winter food
because the claypot keeps the dish piping hot. Cooking in claypots forms a
part of Cantonese culinary tradition that is seldom encountered outside
Asia.
In Singapore, there are restaurants that specialise only in claypot cooking.

Ingredients

450 grammes (1 lb) chicken, cleaned
Two-and-a-half Tbs peanut oil
6 thin slices young ginger, peeled
90 grammes (3 oz) Chinese mustard greens (choy sum)
10 cloves garlic, sliced and deep fried
10 shallots, sliced and deep fired

Sauce Ingredients

One-and-a-half Tbs oyster sauce
One-and-a-half tsp dark soya sauce
2 tsp Chinese yellow wine or sweet sherry
One tsp light soya sauce
A few dashes pepper
Half cup chicken stock or water

Instructions to Cook

1.Chop chicken into bite-sized pieces. Dry with kitchen paper.
2.Place a claypot* over high heat for one minute, add oil and when smoking, add oil and when smoking, add
ginger, garlic and shallots. Stir fry with a pair of chopsticks for one minute till fragrant.
3.Add chicken and stir fry for about 2 to 3 minutes till the chicken changes colour and is slightly browned.
4.Add oyster sauce and dark soya sauce and stir fry briefly.
5.Add remaining sauce ingredients. Cover with the lid and boil over high heat for about 8 minutes.
6.Wash choy sum, and cut off the root end. Pluck or cut into finger lengths.
7.Remove lid from the claypot, sprinkle some pepper and place the vegetables over the top. Cover and cook
for a further 2 to 3 minutes. Serve.

* To season a Chinese claypot, immerse it completely in water for 24 hours