Kitchen Hint of the Day!

May 19, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hold the foil….

Don’t cover a roast with foil while it’s in the oven. The meat steams rather than roasts, and it toughens.

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One of America’s Favorites – Roast Beef Sandwich

April 1, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A roast beef submarine sandwich

The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains, such as Arby’s and Roy Rogers Restaurants. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef (either the leftovers from a homemade dinner or deli meat), lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh/powdered chili pepper and even in some cases red onion. Roast beef sandwiches may be served cold or hot, and are sometimes served open faced.

Some trace the origins of the modern (American-style) roast beef sandwich as far back as 1877, with the then little known “beefsteak toast” recipe: cold beef, bread and gravy dish. In 1900, the dish was described by The Washington Post as “unattractive” and as “a tired ark in a gravy flood”. The dish gained popularity in the coming years and by 1931, some critics even went as far as to describe it as “a true taste of South Dakota”

 

A fast food hot roast beef sandwich with fries

Roast beef sandwiches have been a specialty of the Boston area, in particular in the North Shore of Massachusetts, since the early 1950s, typically served very rare, thinly sliced (sometimes referred to as shaved) and piled on an onion roll. Restaurants specializing it include Londi’s in Peabody, King’s of Salem, Hot Box of Somerville, Mike’s of Everett, Nick’s of Beverly, Harrison’s of North Andover, Land & Sea of Peabody, and Bill and Bob’s of Peabody, Salem and Woburn. In Brooklyn a small handful of establishments, beginning with Brennan & Carr in 1938, have served a variant of the sandwich, and two more directly Boston-derived roast beef restaurants opened in the early 2010s.

A modern variety of roast beef sandwich has become a staple in Eastern Massachusetts. Their most popular toppings are mayonnaise, James River BBQ sauce, and cheese (white American cheese on the bottom) individually or in some combination of the three, all together being called a “3-Way”. A horseradish cream sauce can also be added for extra tang/zest. Kelly’s Roast Beef restaurant of Revere, Massachusetts, claims to have invented the sandwich in 1951.

Similar sandwiches

A traditional beef on weck sandwich

Beef on weck
A traditional beef on weck sandwich
The beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.

Chivito sandwich
The chivito sandwich is a national dish in Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.

Corned beef sandwich
The corned beef sandwich is a sandwich prepared with corned beef. The salt beef style corned beef sandwiches are traditionally served with mustard and a pickle. In the United Kingdom, pickle is a common addition to a corned beef sandwich.

French dip

A French dip sandwich

A French dip sandwich
The French dip sandwich is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a “French roll” or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.

Pastrami on rye
The pastrami on rye is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. First created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City. It became a favorite at other delis, served on rye bread and topped with spicy brown mustard. Delis in New York City, like Katz’s Delicatessen, have become known for their Pastrami on rye sandwiches.

 

Healthy Pulled Pork Recipes

March 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Pulled Pork Recipes. I love Pulled Pork, and here’s some Delicious and Healthy Pulled Pork Recipes with recipes like Shredded Pork Burrito Bowls with Veggie Slaw, Five-Spice Pulled Pork Sandwiches, and Slow-Cooker Red Curry Pulled-Pork Sandwiches. Find these recipes and more all at the EatingWell website. Enjoy and make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Pulled Pork Recipes
Find healthy, delicious pulled pork recipes including pulled pork sandwiches, crockpot pulled pork and spicy pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.

Shredded Pork Burrito Bowls with Veggie Slaw
This burrito recipe may lack a tortilla but it doesn’t lack anything in taste. Spicy shredded pork, crisp and vibrant veggie slaw, and warm pineapple-lime rice combine to deliver a beautiful presentation in your bowl………

Five-Spice Pulled Pork Sandwiches
These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill…….

Slow-Cooker Red Curry Pulled-Pork Sandwiches
Thai flavors—curry paste, fish sauce, lime and coconut milk—and a cabbage and cilantro slaw update this healthy slow-cooker pulled-pork sandwich recipe. A smaller slow cooker (such as a 4-quart model) is ideal for this healthy crock pot pulled-pork recipe. Look for red curry paste in jars in the Asian section of the supermarket……..

* Click the link below to get all the Healthy Pulled Pork Recipes
http://www.eatingwell.com/recipes/19021/ingredients/meat-poultry/pork/main-dish/pulled/

Wild Idea Buffalo Recipe of the Week – Wild Idea Stuffed Bison Roast with Red Wine Gravy

January 23, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. You’ll be using the Wild Idea 3 lb. Sirloin Tip Roast along with an incredible homemade stuffing (recipe below). You can find this recipe or purchase any of the healthy and delicious Wild Idea Buffalo Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!
http://wildideabuffalo.com/

Wild Idea Stuffed Bison Roast with Red Wine Gravy

I tested this recipe out on visiting guests, and it was a big success! prepping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Ingredients for Roast & Gravy:
1 – 3 lb. Wild Idea 3 lb. Sirloin Tip Roast 
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage

Instructions: *Preheat oven to 185°
1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7) Pour onions with juices over roast, and press lightly in to meat.
8) Place roast in pre-heated oven and roast for 5 hours.
9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11) Slowly whisk in stock and wine, stirring constantly.
12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing
Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Chorizo Sausage or Italian Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

Instructions:
1) In heavy skillet over medium high heat, heat butter and olive oil.
2) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3) Add herbed stuffing and stir to incorporate.
4) Slowly add you stock. Mixture should be moist and hold together.
5) Transfer stuffing to a different pan to cool, and follow instructions above.

http://wildideabuffalo.com/blogs/recipes/55195073-wild-idea-stuffed-bison-roast-with-red-wine-gravy

Kitchen Hint of the Day!

January 11, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Reducing the fat…….

Grill or roast meat on a rack so the fat drips away.

Kitchen Hint of the Day!

January 9, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Don’t slice that yet…………

If you slice into meat right after it finishes cooking, precious juices will escape. Wait 5 minutes before biting into burgers or grilled chicken, 7 minutes before cutting into steaks, and 15 minutes before carving a large roast.

Healthy Pot Roast Recipes

December 22, 2018 at 6:01 AM | Posted in Eating Well | 3 Comments
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From the EatingWell website and Magazine its Healthy Pot Roast Recipes. It’s Comfort Food time with these Healthy Pot Roast Recipes. With recipes like; Mushroom and Thyme Roasted Beef Tenderloin, Fork-Tender Pot Roast, and Wine-Braised Beef Brisket. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Pot Roast Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.

Mushroom and Thyme Roasted Beef Tenderloin
The beef tenderloin in this main dish recipe really benefits from a long soak in the mushroom- and thyme-flavored marinade. Roasted in the oven alongside onions, carrots, and more mushrooms, this meal is a definite crowd-pleaser…………

Fork-Tender Pot Roast
For a meal that’s ready when you get home after a long day, try this flavorful and hearty pot roast……………..

Wine-Braised Beef Brisket
Got the weeknight “what’s-for-dinner” blues? You’ll sing another tune when you come home to a slow-cooked, tender beef brisket with a wine-enhanced sauce. Served with mashed potatoes, this is comfort food at its finest…………

* Click the link below to get all the Healthy Pot Roast Recipes
http://www.eatingwell.com/recipes/22801/ingredients/meat-poultry/beef/main-dish/pot-roast/

Kitchen Hint of the Day!

May 23, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Kepping Pork tender………

Keep pork from drying out in the refrigerator by keeping it tightly wrapped. If the meat dries out it will become tough.

The Ohio Pork Council’s Pork-a-Palooza Saturday, May 19, 2018

May 15, 2018 at 5:01 AM | Posted in Festivals, Pork | Leave a comment
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The Ohio Pork Council’s Pork-a-Palooza

DATE AND TIME
Sat, May 19, 2018 1:00 PM – 7:00 PM EDT

LOCATION
Delaware County Fair
236 Pennsylvania Avenue
Delaware, OH 43015

The Ohio Pork Council’s Pork-a-Palooza, featuring: bacon, BBQ and beer, will be held on Saturday, May 19, 2018 from 1:00 p.m. to 7:00 p.m. at the Delaware County Fairgrounds.

Join us for an afternoon of delicious pork products from your favorite local restaurants and food trucks. Dance the afternoon away with live music from Big Daddy Blue, or take part in one of our family-friendly activities!
https://pork-a-palooza.com/

Kitchen Hint of the Day!

April 14, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Grab a tomato…………..

Tomatoes added to roasts will help tenderize them naturally. They contain an acid that works well to break down meats.

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