Gordonstoasts Recipes

GORDON'S POT ROAST

Steps:

• Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
• Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
• Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
• Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .

GORDON'S TOASTS

Steps:

• Mix all the ingredients.
• Trim crusts. Cut into fours squares or triangles.
• Coat each square with some cheese mixture, making sure to cover the edges. Place on tray. Store triangles between wax paper.
• Freeze for up to 3 months.
• If using immediately, broil the toast sections until the cheese mixture is bubbly and golden, about 3 - 5 minutes. Serve hot.
• Frozen toast will require slightly longer under the broiler. There is no need to thaw them before broiling.

EGG SALAD & AVOCADO TOASTS

Steps:

• Mash eggs in a large bowl with a fork or potato masher. Stir in mayonnaise, capers, dill, lemon juice, mustard and hot sauce.
• Pat bell pepper and celery dry and stir into the egg mixture.
• Rub one side of each toast with garlic, drizzle with oil and sprinkle with pepper.
• Divide avocado among the toasts and top with the egg salad. Garnish with celery leaves and parsley, if desired.

GORDON'S BREAKFAST COCKTAIL

Steps:

• Jalapeno Simple Syrup:Bring sugar and 1/2 cup water to a boil in a saucepan. Cut a slit in the side of each jalapeno; add to syrup. Simmer 10 minutes. Let cool completely. Remove peppers; store syrup in a glass container in the refrigerator for up to 3 months.
• Cocktail:Muddle cucumber, 1 ounce jalapeno simple syrup, horseradish, and salt in a cocktail shaker. Add gin, lime juice, and 1 cup ice. Shake 30 seconds. Strain into a glass filled with ice; garnish with cucumber ribbons, pepper, and mint.