Weekend dinner???

[perc-o-prince]

We had a pork rib roast that was postponed from last week because Rich wasn't feeling well. I had already marinated it, so I wrapped it in plastic wrap, put it in a freezer bag, and held it for this weekend.

I pulled it out of the freezer Thursday to partially defrost it in the fridge. Pulled it out, put it on a rack in a pan with wine and broth (chicken) in a 450 oven to give a good start to the crust. The onion is to prop that end up.

 

[perc-o-prince]

Then I layed bacon over the roast and lowered it to 350 for a few hours. Also put some aromatics in the broth at this time.

 

[perc-o-prince]

Not quite ready

 

[perc-o-prince]

Now it's ready!!!

 

[perc-o-prince]

And after Rich used the stick blender on the juices and aromatics (blended it all together to use for the gravy), he used it to mash the taters!

 

[perc-o-prince]

And, speaking of gravy....

 

[perc-o-prince]

Tonight we had leftovers, and there's more to go! Looks like some sliced pork sandwiches for lunch tomorrow!!!!

What'd y'all have????

Chuck

 

[appnut]

chicken breast, peas, and tortelini.

 

[hoover1060]

wow

Looks very tasty guys, I am letting my belt out a notch just looking at the pics!

 

[tlee618]

Chuck that looks delicious!! Have never tried the stick blender to mash potaotes, how did it do? I fixed a pot roast in the crock pot. Turned out pretty good!

 

[spankomatic]

Looks realy yummy!

 

[pturo]

Well,my Cholesterol devil says "Make it and eat it, you idiot" and my Cholesterol Angel says " You could get the same nutrition from boneless skinned chicken cooked in salsa."

When did I ever listen to my cholesterol Angel?

The meal looks just yummy!!

 

[veg-o-matic]

Neglected to take pictures

We had Jesse (my stepdaughter) over for her birthday dinner yesterday. I made green chile chicken enchiladas, rice, and a salad with mandarin oranges and pecans.
Dessert was a disaster. I made chocolate lava cakes, but there was no lava to be found. Instead, they turned into brown spongy...things...that tasted nasty and had a particularly repulsive texture. At least the raspberries were good.
Keith keeps reminding me that not everything can be perfect, but I think I really lost some "Martha points" on that one!

veg

 

[perc-o-prince]

Have never tried the stick blender to mash potaotes, how did

Quite honestly, when Rich started to do it, I was doubtful, and even said so! Mistake on my part. It worked just fine, and made great whipped potatoes! He even left a few un-pulverized pieces in them like I like!

Meanwhile, please enlighten me as to timing for pot roast in the slow cooker. I bought a 6 qt one a couple of months ago, but haven't test-driven it yet. I usually do a (3-4#) boneless chuck roast at about 350 for about 3 hours, and it pulls apart nicely. I have KEEP WARM, LOW, and HIGH for my new pot. My best guess would be 7-8 hrs on low w/liquid and other veggies (OK, I haven't looked at the recipe book yet!).

I guess I could still sear the roast on the grill like I usually do, then toss it in the crock with celery, onions, and garlic (about 10am). But, when can I put the carrots in? Or, should I do the carrots as a side veggie (cooked outside the pot) and only chop one up to throw in with the onion for flavor?

Ideas invited!!

Chuck

 

[perc-o-prince]

but I think I really lost some "Martha points" on

Veg,

Did they really taste that bad? Or, was it the fact that you had a pre-concieved notion of what they should look/taste like?

If it was real, use it as a learning experience. Maybe try a different recipe? Check the oven temp with a reliable thermometer? I've thought of trying lava cakes lots of times, but haven't gone there yet. At least you went there!!! Martha points given!

I, too, beat myself up when something doesn't come out how I think or want it to. Luckily, Rich is usually a voice of reason in those times.

Happy Monday!

Chuck

 

[58limited]

~Meanwhile, please enlighten me as to timing for pot roast in the slow cooker.

I can put a pot roast together on my lunch hour, I set the pot to high, and it is ready by 6 or 7 pm depending on the size. I sear the meat in a skillet first, put in water, potatos, carrots, onions, and sometimes celery and let it all cook together. I make gravy out of the liquid and put it back into the pot with everything else when it is ready to serve.

 

[tlee618]

Chuck and David, I did brown the roast which was really a boneless chuck, three and a half pounds. Added carrots, potatos, clery, and a onion. Topped this with a can of Golden Mushroom soup cooked on high for four hours then on low for two and a half more hours. It fell apart and was tasty. Terry

 

[hoover1060]

Crock Pot roast

Chuck,
It sounds like we have the same cooker, I love mine!

Try the following for a roast:
I will buy something like an eye of the round. Brown it in a skillet in a bit of oil, then place it in the crock pot with the aromatics. I usually use 3-4 celery ribs, a tennis ball sized onion(quartered), and a pound of carrots, peeled and cut into chunks.
You can also add potatoes here if you wish, or wait til about 2 hours before you want to eat.
For liquid I use the beef stock that you can buy in the paper cartons.

1 8 ounce carton is all you'll need.
If you put the roast on at noon-ish, it will be ready at 5pm.

I'll be making one for dinner one night this week, I will take pictures!

 

[frigilux]

M-m-m-m-m-m, M-M-M-M-M-M!!

Man, that looks great, Chuck. Too bad we can't savor the aroma over the internet.

 

[mickeyd]

That looks so good

Roast Pork is my hands-down favorite Sunday Supper. I roasted a humble tiny tenderloin with a couple 'o cut-up apples, but I can taste--and like Eugene, smell--the superiority of yours. You know after Kelly Mixfinder left the set, I though we'd never see marvelous food again, and here you are. Praise Jesus (laughing and irreverent.)

Now 'bout them lava cakes:

They go by many names, evolutions of the bombe cake with the mousse in the center. Haven't made one; agree that Veg gets huge Martha point for trying, not to mention being better looking than Martha

Has anyone successfully made one of these and how good are they, i.e. better than the mousse cake in raspberry sauce?

 

[tlee618]

I have made the lava cakes twice with excellent results. I got the recipe from the Kraft Foods Magazine. He it is, very easy too.

4 squares Baker's Semi-Sweet baking chocolate
1/2 cup butter, real of course
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour

Heat oven to 425
butter 4 3/4 cup size custard cups or souffle dishes and place on a baking sheet.
Microwave chocolate and butter in a large bowl on high for 1 minute or till butter is melted. Stir with a wire whisk until chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between the four custard cups.

Bake for 13-14 min. or until sides are firm but centers are soft. Let stand 1 min. carefully run a small knife around the cakes to loosen. Invert cakes onto dessert dishers and serve immediately. Dust with powdered sugar for an extra nice touch. A perfect special dessert for that special valentine!!!

Hope it works as well for you as it has for me.

Terry

 

[mickeyd]

gosh, it's easier than a regular cake

confirmed chocoholic, i can't wait to try out your perfect recipe.

Thanks, Terry

Never in recovery from chocoholism,

Mickey

Shall we have a bake-off, Veg?

 

[tlee618]

It would be so much fun to get together for our very own
AW bake-off! Michael I hope they turn out for you, they are so good with that warm "lava" rolling out of them.LOL