Recipe: 02-23-2000: 10 Meat and Potato Recipes

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02-23-2000 – Meat and Potato Dinners
10 Meat and Potato Recipes

calliope,.NY (02:43:20) :
PERFECT ROASTED POTATOES...(and onions, *garlic......optional)

Preheat oven to 375

5 pounds red skinned little potatoes,("creamers") unpeeled, halved
***2 onions, cut into chunks.....optional...or see ***
you could also roast some whole garlic cloves...if you like garlic
1/2- cup olive oil...may need more
Juice of one large lemon, optional
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
...or more of the above amounts if using fresh...don't have to use all the herbs.
salt, freshly cracked black pepper
1-TBSP. or more, minced fresh rosemary
3-Tbsp. or more, minced fresh parsley
***2-6" stalks, scallion, sliced thinly***...but added after roasting!!!
...or you can roast some sliced red or yellow onions with them...or add the red ones raw and finely minced, instead of the scallions...depends on your taste
Cayenne and paprika for dusting

Wash and cut the potatoes to size of choice.
(You'll have to do this many potatoes in batches.) Begin by sauteing the potatoes in olive oil in a large skillet for about 15 min., then cover, turn heat down and steam another 10-15 min.. with some whole, fresh sprigs of rosemary or oregano. Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG...or Cajun Spice blend) and lightly sauteed onions...if using them......then spread both of them in a roasting or jellyroll pan and roast at 375 for about 20 min., or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness....empty them into a big bowl and add...the minced; scallion, and lemon juice, if using..........toss.
Serve as soon as possible as the crispiness is most desirable. They will re-heat well..but may loose some of the crunchiness, so don't enclosed them completely when you reheat.....unless you like them moister.

Gina,.Fla (09:46:09) : Roast Brisket

1 6- to 8-pound flat cut brisket of beef
3 tablespoons vegetable oil
2 cups chopped onions
4 ribs of celery, leaves included, chopped
2 carrots, diced
1 green or red bell pepper, diced
3 cloves of garlic, minced
2 beef bouillon cubes
1 to 2 bay leaves
1 teaspoon pepper
2 cups dry red wine
2 pounds new potatoes
10 carrots, chopped in large chunks

Trim any excess fat from brisket. In a large Dutch oven or roasting pan with a cover, heat the oil over medium-high heat. Add the brisket and brown thoroughly on all sides. Remove from pan and set aside. To the oil remaining in the pan, add the chopped onion, celery, carrots and bell pepper. Cook, stirring frequently, until onions are well browned. With a slotted spoon, remove half the vegetable mix and set aside.

Return the brisket to the pan and place on top of the vegetable mixture still in the pot. Make a paste by mashing the garlic, bouillon cubes and pepper into the reserved vegetable mixture. Rub on top of the brisket. Add the wine, cover and roast at 325 degrees for about 3 hours, until the meat is almost done. Add the new potatoes and carrots to the liquid surrounding the meat, adding more wine or water if needed.

Roast an additional 30 minutes, or until meat is fork tender and vegetables are done. Remove brisket from pan and let stand about 20 minutes before slicing across the grain. Serve surrounded by the new potatoes and carrots, with pan juices ladled on top. Makes 8 servings.

lisa,MI (09:45:43) : BEEF & BLACK BEAN CHILI
2lb. beef chuck roast
1 can (15oz) black beans, rinsed & drained
3 Tbs. olive oil
2 green peppers, chopped
1 large onion, chopped
2 jalepeno peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1/4 cup chili powder
1 Tbs. ground cumin
1 tsp. salt
1/2 tsp. pepper
1 (28oz) can crushed tomatoes

Trim fat from roast and cut into cubes, set aside. Heat oil in Dutch oven on medium heat. Add onion, peppers and garlic, saute 10 minutes till tender then turn up the heat and add beef cubes and cook until all browned. Reduce heat to low and add remaining ingredients, cover and simmer
for 1 to 11/2 hours Garnish with sour cream and cheddar cheese

Gina,.Fla (09:45:10) : POT ROAST WITH VEGETABLES
Courtesy of Gourmet Magazine

1 tablespoon vegetable oil
1 boneless chuck roast, 3 1/2 to 4 pounds, rolled and tied
1 onion, chopped fine
4 garlic cloves, chopped fine
3/4 cup canned crushed tomatoes
1/4 cup red-wine vinegar
1 tablespoon firmly packed brown sugar
1 bay leaf
2 1/2 cups water
3/4 pound carrots, cut diagonally into 1-inch thick slices
1 pound small red potatoes, peeled and kept in a bowl of cold water
1 1/2 tablespoons cornstarch dissolved in 1/2 tablespoons cold water
Minced fresh parsley leaves for garnish

In a large heavy flameproof casserole heat the oil over moderate high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper, on all sides. Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are golden. Stir in the tomatoes, vinegar, brown sugar, bay leaf, and water, bringing the mixture to a boil, and add the beef. Braise the beef, covered, in a preheated 350 degree oven for 1 hour, add the carrots and braise the mixture, covered, for 30 minutes. Add the potatoes, drained, and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender.
Pot roast may be prepared up to this point 2 days in advance, cooled, uncovered, and chilled, covered. Discard any solidified fat before rehearing the pot roast.

Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture and bring the mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring, to thicken the gravy to the desired consistency. Simmer the gravy mixture, stirring occasionally, for 2 minutes, season it with salt and pepper, and discard the bay leaf. Slice the beef and spoon some of the gravy over it. Serve gravy on the side, as well. Garnish the beef with the parsley.

Yield: 4 servings
Prep Time: 25 minutes
Cooking Time: 3 hours 0 minutes

Gina,.Fla (09:44:08) : CROCKPOT ROAST BEEF DINNER
Recipe By : BECKY
Serving Size : 6

1 large onion -- chopped
1 bell pepper -- chopped
1/4 cup parsley
1/4 cup celery -- chopped
1 clove garlic -- minced
2 bay leaf
1 chuck roast (seasoned w/salt, pepper)
1 cup water
5 carrots -- quartered
5 potato -- quartered
1 can mushroom soup

Brown roast in skillet.
Add first 6 ingredients to bottom of crockpot.
Place browned roast on seasoning.
Place carrots around roast.
Pour water in bottom of crockpot.
Place potatoes on top of roast.
Cook on high for 8 hours.
Remove potatoes, carrots and roast.
Discard bay leaves.
In blender or food processor puree all seasoning.
Return puree to broth stir in mushroom soup. Adjust salt and pepper.
**I like to put meat back into gravy for a few minutes.

Terrytx (09:34:16) : Italian Shepherd's Pie
Recipe By :Taste of Home
Serving Size : 8

1 (9") unbaked pastry shell
1 pound bulk Italian sausage
1 cup cream-style cottage cheese
1 egg
1 1/2 cups warm mashed potatoes (without added milk
and butter)
1/4 cup sour cream
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter or margarine -- melted
1 cup (4oz) shredded cheddar cheese
cherry tomatoes -- halved

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 7 min. Remove from the oven and remove the foil; set aside. Reduce heat to 350 degrees. In a skillet, cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in a blender; cover and process until smooth. Transfer to a large bowl; stir in potatoes, sour cream, oregano, salt and pepper. Place sausage in pastry shell; top with potato mixture. Drizzle with butter. Bake for 50-60 min. or until set. Sprinkle with cheese; let stand for a few min. until cheese melts. Garnish around outer edge with tomatoes.
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NOTES : I sauteed about a cup of chopped onion and a large clove of garlic with the sausage.

Terrytx (09:33:20) : Bavarian Pork Roast Dinner
Recipe By :Penzey's
Serving Size : 6

1 4-5 lb pork shoulder roast -- bone-in
2 pounds potatoes (6-8 med.)
1 large onion
1 tablespoon VEG. OIL
1 TO 2 TBL. Bavarian Seasoning
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/3 cup water

Preheat oven to 450 degrees. Wash roast, pat dry. Rub the roast with veg. oil, then coat meat with Bavarian seasoning, pepper and salt. Peel and slice onion into 1/4" rounds. Place a few rounds of onion in a roasting pan, place pork roast on top, put the rest of the onions on and around roast. Roast at 450 degrees for 15 min.., reduce heat to 350 degree. The roast will need about 2 hours cooking time. The potatoes should go in after 45 min.., as they need about an hour and 15 min. to reach perfection. Peel and quarter potatoes lengthwise, then chop into 3/4" cubes. When its time to add the potatoes, remove the roasting pan from the oven, place pork roast on a plate. Pour the water into the pan, scrape well to dislodge the browned bits and onion. Add potatoes, toss well to coat. Push the potatoes to side, place the roast back in the pan in the middle, and return to oven. Roast an additional hour and a quarter, (more for larger roast). Turn the potatoes every 15 min. while cooking, tossing well to coat with pan juices. Remove the roast at least 10 min. prior to serving. At this point, if the potatoes are not browned enough for your liking, turn the oven temp. to low-broil for 5-7 min, turning and shaking every few min. The liquid in the pan should reduce by half. Serve this simple meal with green beans or broccoli and fresh crusty bread.

Terrytx (09:31:54) : Taco Tot Casserole
Recipe By :posted by Trish

1 lb. lean ground beef
1 package (1.25 oz.) reduced-sodium taco seasoning mix
1 can (11 oz.) corn with peppers, drained
1 can (11 oz.) condensed nacho cheese soup, undiluted
4 cups Ore-Ida Tater Tots, OnionTater Tots or Hot Tots
salsa and sour cream (optional)

Heat oven to 375 . Cook ground beef with taco seasoning mix
according to package directions. Spoon meat mixture into an
ungreased 11 X 17-inch baking dish or 2-quart casserole. Spoon
corn over meat mixture; spread soup over corn. Arrange frozen
Tater Tots in a single layer over soup. Bake 40 to 45 minutes or
until potatoes are lightly browned and mixture is bubbly. Serve with
salsa and sour cream, if desired.

Terrytx (09:31:12) : Vietnamese Beef Stew

2 stalks fresh lemon grass or 2Tbsp finished product (discard tough outer leaves and upper half of the stalk) mince, I use a processor. If using a dried product, soak in warm water for 1 hour before chopping.
2 # beef (marbled chuck roast is great) in 2-" cubes
2 fresh chile peppers, seeded and minced
2 tsp sugar
2 Tbsp fresh grated ginger
2 tsp ground cinnamon (Oh yeah, do NOT omit)
2 tsp curry powder
3 Tbsp nuoc mam (Vietnamese fish sauce, Filipinos call their version patis)
black pepper to taste
1 tsp salt
Combine, mix, and let stand for 1/2 hour.
In a large, heavy pot on high heat place 2 Tbsp oil, then add beef mixture, stir while quickly searing meat, about 2 minutes. Remove to a bowl.
Add to the same pot:
1 Tbsp oil-when hot, add the rest:
1 large onion, minced
6 cloves garlic, minced
stir fry until fragrant about 1 minute
Add:
1/4 c tomato paste-fry 2 minutes
Add:
beef mixture
4 star anise
1 tsp salt
4 c water
Cover and simmer on low for 1 1/2 hours, until beef is tender.
Add, and simmer for 10 minutes:
2 peeled medium carrots, in 1" chunks (diagonally cut is better for presentation)
Add, and simmer for 10 minutes longer:
2 peeled medium potatoes, in 1" chunks
Add, and simmer for 10 minutes more:
1 small peeled daikon or 2 turnips, chunked
Serve hot over rice, noodles, or with bread.
Traditionally you would sprinkle chopped fresh basil on top of the stew and serve it with crusty French bread.

Terrytx (09:29:38) : Chipotle-Seasoned Pot Roast with Mexican Vegetables
Source: 'RICK BAYLESS'S MEXICAN KITCHEN' BY RICK BAYLESS (SCRIBNER, 1996)

Roasted Tomatillo-Chipotle Salsa:
3 to 6 ( 1/4 to 1/2 ounce) steamed, dried chipotle chiles or canned
chipotle chiles en adobo
3 large garlic cloves, unpeeled
8 ounces (about 5 medium) tomatillos, husked and rinsed
3 to 4 tablespoons water
1/2 teaspoon salt
1/4 teaspoon sugar
Roast:
1 (3-pound) boneless beef chuck roast, 2 1/2 to 3 inches thick (see
Note) 1 tablespoon vegetable oil
1 cup water
4 medium carrots, peeled and cut into 1/2-inch rounds
2 chayotes, peeled, pitted and cut into 1/2-inch pieces
4 medium boiling potatoes (red skin), cut into 1/2-inch cubes
1/4 cup finely chopped cilantro
Coarse salt

Salsa: For dried chiles, toast them on an ungreased griddle or heavy
skillet over medium heat, turning regularly and pressing flat with a
spatula, about 30 seconds. In a small bowl, cover the chiles with hot
water and let rehydrate 30 minutes, stirring frequently to ensure
even soaking. Drain and discard the water. (Canned chiles need only
be removed from their canning sauce.)

While chiles are soaking, roast the unpeeled garlic on the griddle or
skillet over medium heat, turning occasionally, until soft (they will
blacken in spots), about 15 minutes; cool and peel. Roast the
tomatillos on a baking sheet 4 inches below a very hot broiler until
blackened on 1 side, about 5 minutes, then flip and roast the other
side.

Put tomatillos and their juices, rehydrated or canned chiles and
garlic into a food processor or blender and process to a
fine-textured puree. Transfer to a bowl and stir in enough water to
give the sauce a medium consistency. Taste and season with salt and
sugar.

Roast: In a shallow dish, smear the meat with salsa, cover and
refrigerate for several hours or up to 24 hours.

When you're ready to cook the meat, preheat oven to 325 degrees.
Scrape salsa off meat and reserve. Dry meat on paper towels and
sprinkle with salt. Heat oil in Dutch oven over medium-high; when
hot, add roast and brown on one side, about 5 minutes, then flip and
brown the other side. Move roast to a plate; pour water into pot and
boil over medium, scraping up the browned bits. Stir in reserved
salsa, then return the roast to pan. Cover tightly and bake for 2
hours, until meat is just tender.

Distribute carrots, chayotes and potatoes around meat, and stir to
coat with pan juices. Cover and cook 30 to 45 minutes until meat and
vegetables are tender. Transfer roast to a large, warm serving
platter. Scoop out vegetables with a slotted spoon and distribute
around meat. Skim off fat from pan juices, and boil juices to reduce
until lightly thickened; there should be about 1 cup. Taste and
season with salt if necessary, then spoon sauce over meat and
vegetables. Sprinkle with cilantro and salt.

Note: An equal-size pork shoulder roast or equal weight of chicken
thighs can be substituted for the beef. Chicken and vegetables can
cook together for a total of 40 or 45 minutes.

Makes 6 servings.