Creole Pan Roast Recipes

CREOLE POT ROAST

Steps:

• Place marrow bone in a pan and cover with water. Boil for about 5 or 10 minutes, just until you see a thick layer of froth on the top. Remove the bone, pour off the water and rinse the scum off the outside. Don't worry about flavor loss. This short boil only renders out the scum. If you are using a short rib just place it on a baking sheet or skillet in a 400 degree oven until somewhat browned.
• In a large dutch oven fry the bacon until brown then set aside.
• Cut the beef into large chunks, dry off, then brown on all sides in the bacon fat. If there isn't enough fat in the pan add a tablespoon or two of vegetable oil. Remove and set aside, then pour off most of the fat.
• Put in all the sliced onions and cook over a medium heat for about 5 minutes, then stir in carrots and turnips and cook for a couple of minutes.
• Pour in the rum and stir it while boiling until it picks up the browned bacon and beef bits from the bottom.
• When most of it is boiled off stir in the cooked bacon bits, place the marrow bone in the center, put the beef chunks over & around it, and pour the wine over it. The marrow bone should be completely covered.
• Place the herbs, garlic half, onion quarter with cloves, on top for easy removal when the dish is finished.
• When the wine just comes to a boil, put foil over the pot, cover it and place in a 325 degree oven for about 2 hours.
• Check after one hour to make sure there is still liquid to cover. If not add some water.
• When the meat is fork tender remove and dispose of the herbs, garlic half and clove studded onion quarter. Remove beef chunks to a covered dish.
• Strain the sauce and adjust the seasonings. If the sauce is too thin, make a paste of teaspoon of cornstarch and 2 tsps. of water and whisk it slowly into the cooled liquid before bringing it back to a boil. Add a pat of butter before serving.

CAJUN ROASTED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

CREOLE POT ROAST

Steps:

• In heavy roasting pan, brown roast in oil on all sides.
• Add to pan beer, broth, onion, garlic, seasonings, mustard, paprika, seasoned salt, worcestershire, 57 sauce, tomato paste, hot sauce, and cayenne.
• Bring to a simmer and cover for 2 hours.
• Add mushrooms and olives, simmering covered for another hour.
• Remove roast from pan.
• Stir in cornstarch and parmesan, simmering until thickened.
• Slice roast against grain and return to pan.
• Simmer another 10 minutes.

ROASTED CREOLE POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
• Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.

CREOLE PAN ROAST

Steps:

• In a blender or food processor, empty the San Marzano tomatoes, Worcestershire sauce, hot sauce, heavy cream, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.
• In a large saucepan on medium low heat, add oil (I use my heavy-bottomed Le Crueset). When oil is hot, add onions and saute for about 2-3 minutes until translucent. Add celery, okra, & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.
• Turn the heat up to medium high, melt the butter. Add the sausage, shrimp, crab, chicken, and all the spices. Stir together to evenly coat the spices all over the shrimp and sausage. Cook until sausage is brown on both sides, and shrimp is pink.
• Add the brandy, white wine, chicken broth, & bay leaves to the pan. Bring to a boil & stir in the tomato paste.
• Slowly stir the reserved tomato cream mixture in. Bring to a boil. Taste and season with salt as needed. If you'd like the stew creamier, stir in the additional heavy cream and butter.
• Serve the Pan Roast with a scoop of rice & fresh parsley flakes

CREOLE-STYLE PORK ROAST

Steps:

• Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm. , Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.

LOUISIANA PAN ROAST

Steps:

• In a Dutch oven or large heavy pot, heat half of the butter over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes. Add the onions and celery seed, cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, and whisk to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes. Add 2 cups of the court-bouillon and bring to a simmer. Season the shrimp, crab meat, and oysters with Creole Seasoning. Add the shrimp and cook for 3 minutes. Add the oysters and cook until the oysters curl, 1 to 2 minutes. Add heavy whipping cream and boil for 1 minute. Add last 4 oz. of butter. Divide equally between 2 large soup bowls, and repeat with the remaining ingredients in 2 batches. Spoon 1/2 cup of rice into the center of each bowl and serve immediately. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup