Ingredients:
6 beef sirloin tips, or top round steak, thinly sliced
6 teaspoons yellow mustard
1 cup fresh parsley, chopped
4 cloves garlic, minced
1 large onion, thinly sliced
6 dill pickle sandwich toppers
8 slices bacon, uncooked
2 cups beef stock
salt, pepper, garlic and onion powder (for sprinkling)
Thinly slice beef tips and pound flat between waxed paper (or use round steak - the same as what is used to make bracciola; about 1/4-1/2" thickness).
Season meat lightly on both sides with salt, pepper, garlic powder and onion powder (not too much).
Finely chop the garlic and parsley together to make a paste.
Spread each of the six thin beef steaks with 1/2 teaspoon prepared yellow mustard (such as French's), the parsley and garlic paste, a few thin slices of onion, and a dill pickle sandwich topper. Roll up the beef jelly-roll style keeping the contents inside, and wrap with a raw slice of bacon. Pierce through with a wooden toothpick to secure.
In a casserole dish, add the 2 cups of beef broth.
Place beef rolls side by side in the casserole dish. Lay the two remaining slices of bacon across the top.
Cover the casserole dish (or use foil). Bake at 325°F for 80 minutes. Remove cover; increase oven temperature to 375°F and bake for 15 more minutes or until lightly browned on edges and bubbly.
Tip: Be careful not to allow oven to cool when removing foil (or cover); keep oven door closed.
Serves 6.
Monday, June 18, 2007
Monday, June 11, 2007
Black Pepper-Crusted Roast Beef
Ingredients:
10 garlic cloves, 4 minced and 6 smashed and cut in half
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1 teaspoon finely chopped rosemary
4 pound boneless rib-eye beef roast
Directions:
In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make twelve 1-inch-deep cuts in the top and bottom of the roast and insert a thin half a clove of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.
Preheat the oven to 500 degrees F. Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350 degrees F. and cook the roast for about 2 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees F. for medium-well to well done.
Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into chunks as it will be falling off the bone.
WINE RECOMMENDATION: Peppery, garlicky and meaty, this dish requires a similarly meaty California Syrah with some spice of its own, such as the 1997 Qup or the 1995 Preston Vineyard Select.
SERVE WITH: Roasted shallots and mixed baby vegetables, such as potatoes, beets and carrots.
Recipe reprinted by permission of Food and Wine. All rights reserved.
I apologize to guests I had recently. We were all playing Boardgames and I did not pay enough attention to the dinner and the carrots were not quite done; the shallots were not roasted; and the meat was a little over done. The potatoes I hear were good though. This recipe cooks by itself, just pay attention at the end. lol
10 garlic cloves, 4 minced and 6 smashed and cut in half
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1 teaspoon finely chopped rosemary
4 pound boneless rib-eye beef roast
Directions:
In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make twelve 1-inch-deep cuts in the top and bottom of the roast and insert a thin half a clove of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.
Preheat the oven to 500 degrees F. Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350 degrees F. and cook the roast for about 2 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees F. for medium-well to well done.
Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into chunks as it will be falling off the bone.
WINE RECOMMENDATION: Peppery, garlicky and meaty, this dish requires a similarly meaty California Syrah with some spice of its own, such as the 1997 Qup or the 1995 Preston Vineyard Select.
SERVE WITH: Roasted shallots and mixed baby vegetables, such as potatoes, beets and carrots.
Recipe reprinted by permission of Food and Wine. All rights reserved.
I apologize to guests I had recently. We were all playing Boardgames and I did not pay enough attention to the dinner and the carrots were not quite done; the shallots were not roasted; and the meat was a little over done. The potatoes I hear were good though. This recipe cooks by itself, just pay attention at the end. lol
Monday, June 4, 2007
English Muffins: Not Just for Breakfast Anymore
English Muffins have been around since the 1800's.
Originally eaten by the "downstairs" servants in England's Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the "upstairs" family tasted these rich muffins, they began to request them for themselves - especially during teatime.
As a result of the English muffin becoming the "most fancied" bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when "Oh, do you know the muffin man" became a popular children's nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.
Then in America, the story is that an English baker, a certain Samuel B. Thomas, started making these flat chewy things over 100 years ago, from his mother's tea cake recipe. The English deny that they ever heard or saw anything like it until they were imported from America. Today you can find Thomas' English Muffins in most English supermarkets. Imported from America
The curious thing is that 'muffins' in the U.S. are not anything like these so-called 'English Muffins'. (Maybe this was an inexperienced English immigrant baker's attempt to make crumpets* from a half remembered recipe of his mother's.) Muffins in America are 'quick breads' that is, made with no yeast, but leavened with egg and baking powder.
‘English Muffins’ are about 3 inches round and 1 inch high, yeast raised (basically a bread dough) and baked on a griddle. To get the proper texture when split in two they should not be cut with a knife, but should be split with a fork. The resulting rough texture gives them a certain crunchiness when toasted (and helps them hold gobs of butter and preserves).(JUST HOW YOU LIKE THEM KEN)
They are an essential ingredient in Eggs Benedict.
However there are a couple of other tasty treats that we have tried using English Muffins other than for breakfast with butter and jelly:
1) An English Cuban Sandwich
This resembles a Cuban Sandwich but instead of Cuban bread, you use an English Muffin.
Toast the muffin; put butter on both sides; place one slice of Canadian Bacon on one side of the muffin; put mayonnaise on it; place another piece of Canadian Bacon; put mustard on it; place another piece of Canadian Bacon; add some pickle slices and a piece of baby Swiss cheese; Put second piece of the muffin on the sandwich and return to the over for 5 minutes so the cheese melts. Delicious.
2)A Grilled Canadian on a Toasted English
This is simply based on the American equivalent of a Grilled ham and cheese sandwich but it uses an English Muffin and Canadian "ham" instead of the more traditional boiled ham.
3) An English Mini Pizza
Simply toast the two pieces of an English muffin; add a little bit of your favorite Pasta sauce; a piece of your favorite cheese; a little crushed, sliced fresh oregano leaves and some pepperoni slices. Put in oven for 5 minutes until cheese melts.
Please let US know how YOU enjoy YOUR English Muffins. We hope you you enjoy our experiences and suggestions.
Let us hear from you.
Originally eaten by the "downstairs" servants in England's Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the "upstairs" family tasted these rich muffins, they began to request them for themselves - especially during teatime.
As a result of the English muffin becoming the "most fancied" bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when "Oh, do you know the muffin man" became a popular children's nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.
Then in America, the story is that an English baker, a certain Samuel B. Thomas, started making these flat chewy things over 100 years ago, from his mother's tea cake recipe. The English deny that they ever heard or saw anything like it until they were imported from America. Today you can find Thomas' English Muffins in most English supermarkets. Imported from America
The curious thing is that 'muffins' in the U.S. are not anything like these so-called 'English Muffins'. (Maybe this was an inexperienced English immigrant baker's attempt to make crumpets* from a half remembered recipe of his mother's.) Muffins in America are 'quick breads' that is, made with no yeast, but leavened with egg and baking powder.
‘English Muffins’ are about 3 inches round and 1 inch high, yeast raised (basically a bread dough) and baked on a griddle. To get the proper texture when split in two they should not be cut with a knife, but should be split with a fork. The resulting rough texture gives them a certain crunchiness when toasted (and helps them hold gobs of butter and preserves).(JUST HOW YOU LIKE THEM KEN)
They are an essential ingredient in Eggs Benedict.
However there are a couple of other tasty treats that we have tried using English Muffins other than for breakfast with butter and jelly:
1) An English Cuban Sandwich
This resembles a Cuban Sandwich but instead of Cuban bread, you use an English Muffin.
Toast the muffin; put butter on both sides; place one slice of Canadian Bacon on one side of the muffin; put mayonnaise on it; place another piece of Canadian Bacon; put mustard on it; place another piece of Canadian Bacon; add some pickle slices and a piece of baby Swiss cheese; Put second piece of the muffin on the sandwich and return to the over for 5 minutes so the cheese melts. Delicious.
2)A Grilled Canadian on a Toasted English
This is simply based on the American equivalent of a Grilled ham and cheese sandwich but it uses an English Muffin and Canadian "ham" instead of the more traditional boiled ham.
3) An English Mini Pizza
Simply toast the two pieces of an English muffin; add a little bit of your favorite Pasta sauce; a piece of your favorite cheese; a little crushed, sliced fresh oregano leaves and some pepperoni slices. Put in oven for 5 minutes until cheese melts.
Please let US know how YOU enjoy YOUR English Muffins. We hope you you enjoy our experiences and suggestions.
Let us hear from you.
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