"SPECIAL" ROASTED POTATOES
The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
- Preheat oven to 375 degrees F (190 degrees C).
- When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.8 g, Fat 4.7 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 2401.7 mg
SPECIAL SUNDAY ROAST CHICKEN
Provided by Jeanne Thiel Kelley
Categories Wine Chicken Potato Roast High Fiber Dinner Parsnip Sweet Potato/Yam Winter Family Reunion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Preheat oven to 400°F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
- Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
- Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
SPECIAL ROAST
This recipe was given to me by "Mo", a camp cook up in Canada. She was my savior. My son-in-law talked me into being a camp cook and said that it was so easy to do. "Just go to the store" The first words out of her mouth was can you make bread? pies? of course I didn't. So she stayed around for the next day and gave me a crash course in cooking. I made a lot of scribbled notes and she left. A lot of hungry hunters, all smiling after a full meal was good enough for me, to tell it was working out Great!
Provided by deb baldwin @messinthekitchen
Categories Beef
Number Of Ingredients 9
Steps:
- In a coffee cup, add the rest of the ingredients for the paste. Add ketchup a little at a time and stir, to make a thick paste. You can add more of the other ingredients, as nothing is measured out..just a little of this and that. Trim fat off as needed.
- Place roast in roaster and add a little water (about 1" to bottom of pan) Put the paste on the top of the roast and cover as much as possible. this will seal the meat and make it tender. Cover and bake for 3 hours. I have made gravy out of the drippings in the bottom of the pan after the roast has cooked, but the flavor of the seasoning it was a little to strong for my taste. Also, if your roast is smaller, just cut the ingredients in 1/2. I have also used the crock pot and this has worked out well. I added potatoes and carrots for the last hour of cooking.
- This works very well with a wild game roast.
SPECIAL SLOW-COOKED BEEF
This hearty entree is easy to prepare for Sunday dinner. While the beef is slow cooking, the cook has lots of time to attend to the other details. With mashed potatoes on the side, it's comfort food for the cool months ahead. -Juli George, Grandville, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low until meat is tender, 6-8 hours., With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat., Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.
Nutrition Facts : Calories 332 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 551mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein.
SPECIAL SUNDAY ROAST CHICKEN
Bon Appétit | February 2009 - By Jeanne Thiel Kelley - Read More http://www.epicurious.com/recipes/food/views/Special-Sunday-Roast-Chicken-351257#ixzz1cVJu8TLg
Provided by Queen Dana
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Preheat oven to 400°F Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
- Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
- Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
Nutrition Facts : Calories 928.4, Fat 55.2, SaturatedFat 17.3, Cholesterol 242.1, Sodium 553.2, Carbohydrate 42.1, Fiber 9.3, Sugar 5.7, Protein 61.3
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