Saturday Down South: NOLA-Style BBQ Shrimp

It's here again, folks... it's officially Alabama-LSU week in college football. It's essentially the biggest game of our season. Even though my Crimson Tide is undefeated and ranked #1, this game has got this entire house nervous. Unfortunately for us, we're playing in Baton Rouge this year, so we weren't able to go root on our boys in person, but we are certainly there in spirit! As a part of SEC tradition, everyone typically bases their tailgate spread on the food of what the opposing team is famous for. So naturally, that means Creole or Cajun recipes on this particular weekend. When we made the trip to New Orleans for the college playoff game two years ago, I heard about Barbecue Shrimp. Now, this isn't your ole typical BBQ. It involves unpeeled, head-on shrimp that is simmered in a shit ton of butter, hot sauce, worcestershire, and lemon. This buttery spicy sauce is heavenly in every way possible... and even better, there is a requirement of serving it with a baguette of french bread, so that you can sop up all that sauce. Um, yum. I added my own little touches to it by adding my favorite homemade BBQ rub, which sweetens it just a tad, and by also infusing the dish with some fresh parsley + chives. I think that it lends another element to the whole thing that is much needed. We adored this recipe for NOLA-Style BBQ shrimp and have every damn intention of making it over and over and over again. It is absolutely fabulous for feeding a crowd or you know, just you and a friend... whatever you wanna do is up to you!! Enjoy :)

oh here comes the bread for soppin'

um... perfection.

For the BBQ Shrimp:

6T Unsalted Butter

3 Sticks Unsalted Butter, Cut into Cubes + Chilled

4 Cloves of Garlic, Minced

1C Beer

1C Hot Sauce

½C Worcestershire Sauce

¼C Freshly Squeezed Lemon Juice

2T Homemade BBQ Seasoning

2T Fresh Cracked Pepper

3lbs Head-On Large Shrimp (unpeeled)

Kosher Salt (as needed)

1T Fresh Parsley, Minced

1T Fresh Chives, Minced

1 Lemon, Thinly Sliced (for garnishing)

Warmed French Bread, For Dipping

Directions:

1. Heat the 6T of unsalted butter in the largest skillet that you have over medium-high heat (we used a paella pan and it worked great). Add in the minced garlic and cook until it is soft and fragrant… about 1-2 minutes (do not burn the garlic).

2. Add in the beer, hot sauce, Worcestershire sauce, lemon juice, BBQ seasoning, and pepper. Stir to combine it into the melted butter and garlic. Bring this mixture to a simmer and cook until the sauce has reduced by half, about 8-10 minutes. Add the head-on, unpeeled shrimp; cook, flipping once, until the shrimp is cooked through (just when it begins to turn pink). This should only take a few minutes. Reduce the heat to medium-low and stir in the cubed, chilled butter to make a smooth sauce. Season with salt.

3. Remove the pan from the heat, sprinkle the chives and parsley all over the shrimp and place the sliced lemon evenly throughout the pan. Serve the BBQ shrimp with warmed French bread for sopping up the sauce. Enjoy.

Spicy Barbecue Bucatini with Caramelized Red Onions, Pulled Pork, + Smoked Cheddar Cheese

 

I realize that the recipe I am posting today sounds a little bit off and a little bit crazy, but doesn't some things that are called crazy, some of the best stuff? A lot of you pasta fanatics/lovers of food will turn your nose up or scoff at me for mixing Southern BBQ or Italian, but y'all, it totally works. Better yet, it is easy-peasy and the perfect meal to use leftover pork or any kind of BBQ meat (smoked chicken, brisket, etc). I started off by using some Bucatini Pasta, it's like spaghetti, but like on steroids. It is a little bit thicker, but the glorious part, by far, is that it has a hole through the middle. This is beneficial for many, many reasons, but mainly it rocks because the pasta sauce goes into the center and with every bite, you get the perfect ratio of pasta to sauce. Um, yum. But it's not just like you are going to throw in a pound of pasta, a shit ton of pork, and a bottle of BBQ sauce, it's more complex than that. I started off by caramelizing sliced red onions, which gives the pasta a nice, unctuous bite to the entire dish. The flavor is then boosted with other aromatics like fresh garlic and green onions before it is mellowed out with some crushed San Marzano tomatoes + tomato paste. After that mixture cooks down, it is then when you stir in your favorite BBQ sauce and some seasonings, to finish it off. I wouldn't recommend using any vinegar based sauces (like a North Carolina style) because the flavor might be slightly astringent and sinus-burning, so go with a sauce that is on the sweeter side because with the addition of the tomatoes, it will be much yummier. Now my Mountain Man + I obviously like to bring the heat when it comes to any recipe we make, so I added in one of my favorite condiments, Candied Jalapenos. These are literally the best little morsels you will ever put in your mouth... I know I've said that time + time again, but it is oh-so-true. Not only is this an easy leftover meal, but you can really make it all in just ONE pot, which doesn't happen around this joint often. SO TAKE ADVANTAGE OF IT :) Once you've finished the Barbecue Bucatini, place it into a serving bowl, drizzle it with some extra BBQ sauce, top it with a blanket of smoked cheddar cheese, fresh cilantro, and a few extra candied jalapeno rounds... and dinner is served!! I hope y'all enjoy it as much as our whole family did :)

For the Barbecue Bucatini:

1lb Bucatini Noodles (or spaghetti noodles if you can’t find those)

4T Unsalted Butter

2 Red Onions, Thinly Sliced

1lb Pulled Pork

6 Cloves of Garlic, Finely Diced

1 Bunch of Green Onions, Sliced

8oz Whole, Peeled San Marzano Tomatoes (crushed into smaller pieces by hand or diced)

3T Tomato Paste

¼C Candied Jalapenos, Finely Diced in a Food Processor (almost to a puree)

2-3C Homemade BBQ Sauce (or you can substitute in your favorite store-bought sauce)

½t Red Pepper Flakes

¼C Minced Fresh Cilantro, Divided (half will be put into the pasta, half will be used to garnished)

Smoked Cheddar Cheese, For Garnishing

Whole Candied Jalapenos, For Garnishing

BBQ Sauce, For Drizzling

Kosher Salt + Fresh Cracked Pepper, To Taste

Directions:

1. For the Pasta: In a large stockpot, bring water to a boil, making sure to add a good bit of salt to the water and a touch of olive oil. Cook the noodles according the package until they reach al dente. Strain the pasta and let them sit while you make the remainder of the dish.

2. Beginning the Dish: In the same stockpot that used to cook the pasta, add the 4T of butter and melt over medium heat. Add in the sliced red onions and a heavy sprinkling of kosher salt, and caramelize them for about 15-20 minutes, stirring constantly, so that they do not burn. Once they have caramelized, add in the garlic and cook for just a minute or two, and then toss in the pulled pork and green onions. Sautee these ingredients for about 5 minutes before adding in the crushed San Marzano tomatoes, tomato paste, candied jalapenos, BBQ sauce, and red pepper flakes. Let these flavors meld by simmering them on low-medium heat for about 10-15 minutes.

3. Finishing the Dish: After everything has cooked down, it’s time to add in the cooked Bucatini noodles into the pork + onions mixture, and toss to combine everything together. Add in the fresh cilantro and any salt & pepper to taste if it is needed.

4. Serving the Dish: Place the finished pasta dish into a bowl and garnish with a drizzle of a extra BBQ sauce, a mound of shredded smoked cheddar cheese, and a sprinkling of cilantro. If you want to make it extra spicy, you can top it with extra candied jalapenos. Eat it while it’s still hot! 

Homemade Peppermint Bark Topped Red Velvet Brownies with Chocolate Fudge Icing, White Chocolate, + Crushed Peppermint Candies

Homemade Peppermint Bark Topped Red Velvet Brownies with Chocolate Fudge Icing, White Chocolate, + Crushed Peppermint Candies

I come to you with a sad message today... it's the end of 2014, which means this is my last new recipe for the year :( But the good news is that I will be back tomorrow with out Top Ten Favorite Recipes: Salty + Sweet of the year... YAY!! This is by far our favorite post of the year because we get to reminisce and reflect back on all of the yummy food we were able to create, and more importantly, EAT. But before we get to talkin' about the festive Christmas-treat inspired red velvet brownies I made, let's talk about last night, shall we? As many of my followers know, my Mountain Man + I both attended the University of Alabama and are huge football fans, so we decided to travel down to New Orleans for the Sugar Bowl/First College Football Playoff Game where our Crimson Tide is taking on the Buckeyes of Ohio State. We woke up early, drove all day, unpacked our stuff, and got ready to head out for a night of good cajun food, lots of booze, and even more shenanigans. And I know as I type this story out to y'all, you are probably thinking... Oh man, New Orleans, she got hammered, what if she was arrested, did she get any beads? Well, my friends, the complete opposite happened. We had arrived at the restaurant and just ordered our food, and while waiting, I went outside to answer a phone call. I opened the door and assumed that there were at least 2-3 steps until the sidewalk, but there weren't any, just one largeeeeeeee drop off. I fell to the ground, rolled my ankle, and crashed it into the cement sidewalk. It was so bad that it immediately started swelling and I had to go to the Emergency Room. So, our first night in New Orleans, we spent it getting x-rays, crutches, finding an open pharmacy, and finished by icing my ankle for the rest of the night. Do I have the best luck or what? I mean, I guess I just like to make a big fat freakin' grand entrance wherever I go. Okay, the depressing start of my NYE vacation has come to an end, so let's get to that recipe. My Mountain Man's family always has a huge reunion Christmas party every year, and I knew I had to make a festive dessert to join in on the potluck. As we all know, my borderline-unhealthy relationship has taken over just about every type of dish you can think of, but I had yet to make red velvet brownies. I made them with the all classic "secret southern" ingredients Mama Jones used to make her red velvet cake with... red food coloring, white vinegar, buttermilk powder (instead of buttermilk for better brownie texture), and just a tad bit of mayo to keep it moist. After you mix up the batter, dump it into a prepared baking pan, bake them, and allow them to cool slightly... then you whip up my mother's easy-peasy chocolate fudge poured icing and drown the top of the red velvet brownies in a thick layer of sugary-chocolatey-heavenly goodness. While the fudge icing is beginning to set, yet still a little warm, scatter a thick layer of chopped up Ghirardelli white chocolate peppermint bark bars over the top. The peppermint will begin to melt as well, and that is the perfect time to top the white chocolate with some more crushed peppermint candies. All you gotta do now is wait for the icing and peppermint bark topping to set and firm up before lifting them out of the pan and cutting them into squares. I really think y'all are going to love these because you get to enjoy everything... layers of moist red velvet brownies, melt-on-your-tongue chocolate fudge icing, the texture of set peppermint bark, and the slight crunch/crackle/pop of the refreshing peppermint candies. Go on ahead and try to tell me who doesn't love red velvet + brownies + fudge frosting + peppermint bark... you can't because it's impossible :) So, it might be a little late to make now since the holiday season has passed us, but I could eat these bad boys all year long!! Enjoy :)

For the Red Velvet Brownies:

2 Large Eggs

2T Mayo

1 Stick of Unsalted Butter

2t Vanilla Extract

¼C Unsweetened Cocoa Powder (preferably high-quality)

Heavy Pinch of Salt (or to taste)

1T Red Food Coloring (or more until you reach your preferred, desired red color)

1t White Vinegar

¾C AP Flour 

2T Buttermilk Powder

For the Chocolate Fudge Icing:

1 Stick of Butter

1/3C Dark Cocoa Powder (preferably high-quality)

1 Box of Confectioners’ Sugar

1/3C Milk

Splash of Espresso

1t Vanilla

Pinches of Fleur de Sel, For Sprinkling (optional; but we love the balance)

For the Peppermint Bark Topping:

1-2C Chopped Ghirardelli White Chocolate Peppermint Bark (depending on your preference on how minty you want the brownies to taste, as well as how thick of a topping you want)

Extra Crushed Peppermint Candies, Crushed (for extra flavor and a nice crunch)

Directions:

1. Preheat your oven to 350 degrees and line 13x9 sized baking pan with foil (let it hang over top of pan) and spray with nonstick cooking/baking spray. Set it aside while you make the brownie batter.
2. For the Red Velvet Brownies: Whisk together the cocoa powder and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
3. Baking the Red Velvet Brownies: Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 45 minutes (depending on the size of your pan and heat of your oven). Transfer the warm brownies to wire rack and let cool for 20-30 minutes.
4. To Make the Fudge Icing: Melt the butter in a large saucepan. Stir in the cocoa, keeping the mixture hot. Add in the remaining ingredients quickly and beat until smooth. Spread warm icing on the cooled brownies, and sprinkle with a little fleur del sel (optional).
5. Finishing the Brownies: While them icing begins to firm (yet is just slightly warm), scatter the chopped up white chocolate peppermint bark all over the fudge icing until you have a thick layer that begins to melt on top. Since the white chocolate is beginning to melt, sprinkle the tops of that with crushed up peppermint candies.
6. Serving the Brownies: Once the icing and peppermint back set, lift the brownies out of the pan, using the parchment paper, and cut them into squares. Serve immediately at y'all's Christmas parties!

source: red velvet brownies.

Southern-Style Jalapeno, Crystallized Aged Cheddar, Bacon Cornbread with Cilantro, Buttermilk, + Scallions, Fried in Bacon Fat Filled Skillet

Southern-Style Jalapeno, Crystallized Aged Cheddar, Bacon Cornbread with Cilantro, Buttermilk, + Scallions, Fried in Bacon Fat Filled Skillet

While at my in-laws home for the holidays in Birmingham, Alabama, we had the opportunity to go hang out with some good friends at night. After one night we arrived, our friend has made some cornbread, and then all of a sudden, we were on a cornbread-talking-kick for about a day straight because I told him of my favorite cornbread recipe. This isn't just any ordinary cornbread you make out of the box, this is a recipe I had adapted from the most famous cook in our family, Mama Jones. Mama Jones always instead on using stone-ground cornmeal (for better texture), a little bit of mayo (for extra added moisture), and frying it in a bacon fat filled cast iron skillet (for even more flavor). Now it might sound crazy to add mayo to a cornbread because as far as I know, no one else does it (well, besides when she did of course). But if you really break it down, it's mainly just eggs and oil whipped together. And in the deep South, we even add mayo to our red velvet cakes and any kind of chocolate cakes. So just take my word for it; it works fabulously. The process may seem tedious, but it is well worth the work, as long as you are organized. Start with three separate mixing bowls... one large and two small. In the large bowl, whisk together all of the dry ingredients until it is a complete cohesive mixture. In one of the other small bowls, whisk together the wet ingredients until it is smooth and well incorporated. Lastly, prep the mix-in bowl by tossing the shredded cheddar, sliced scallion, crispy bacon bits, diced jalapeno, and minced cilantro in a little bit of AP flour. This will help the mix-ins to remain evenly dispersed throughout the cornbread, instead of sinking to the bottom. And now the best part happens... the bacon cooking part, #butofcourse. Fry an entire pound of bacon until super crispy in a large, deep cast-iron skillet. After the bacon has fried, strain the fat through a fine mesh sieve to remove it burnt, black bits from the bottom of the pan (make sure to rub down skillet with a paper towel to make sure there is no residue remaining. After that process, pour the bacon fat back into the skillet and return it to medium-high heat. Allow it to almost reach it's smoking point before pour in the cornbread batter, making sure to even spread and smooth out the batter, so that it fills up the whole pan. Cook for a few minutes until the edges begin to bubble and cook slightly. Afterwards, take that bacon fat-soaked-fried cornbread skillet and place it onto a baking sheet and cook it until you can insert a toothpick into the center and it comes out clean. After pulling it out of the oven, let it chill for 5-10 minutes before inverting it onto a cutting board and slicing it into pieces. I suggest your serve your cornbread with a softened high-quality butter or even a compound butter made with fresh cilantro or candied bacon or pepper jelly. This cornbread is the bomb... it is super moist, yet still has the desirable crumbly cornbread texture, while also having a spicy kick, a toasty cheese taste, and the smokey bacon flavor. Make sure to eat this cornbread while it is still hot and the butter is stilling melting on your slice of cornbread, yummmmmmm!! Enjoy :)

 

For the Cornbread:

1lb Thick-Cut Applewood Smoked Bacon

3 ½C AP Flour

1C Yellow Cornmeal (preferably coarse ground, we like Anson Mills)

2T Baking Powder

¼C Sugar

Fresh Cracked Black Pepper + Fleur de Sel, To Taste

2 Spoonfuls of Mayonnaise (for added extra moisture)

1-2T Honey

2C Buttermilk, Freshly Shaken

4 Medium Eggs, Lightly Beaten

2 Sticks of Unsalted Butter, Melted & Cooled (you can brown it to if you like, but we didn’t)

1 Lime, Zested

8oz Crystallized Aged White Cheddar, Shredded (but any high-quality aged cheddar will do)

½C Sliced Scallions

2-3 Jalapenos, Minced (depending on your heat preference)

2-4T Fresh Cilantro, Minced (depending on your preference)

High-Quality Butter or Compound Butter, For Serving

Directions:

1. Preheat the oven to 350 degrees and get out your cast iron skillet.

2. For the Bacon: Heat a cast iron skillet over medium-high heat and fry the bacon slices until they are all quite crispy. You do not want them to be chewy because when they are baked into the cornbread, they bacon bits tend to get soggy and you want crispy nuggets of gold. After you have fried all of the bacon, strain the fat through a fine mesh sieve into a bowl. Wipe out the skillet, in order to remove any black, burnt bits from the bottom of the pan (because that won’t taste to good at the end). Pour the strained bacon fat back into the rubbed-down skillet and let it sit there while you make the cornbread.

3. Beginning the Cornbread: In a large mixing bowl, sift or whisk together the flour, cornmeal, baking powder, sugar, fresh cracked pepper, and fleur de sel until a cohesive mixture is formed. In another small bowl, plop in the two spoonfuls of mayo and whisk until smooth. Slowly whisk in the honey, buttermilk, beaten eggs, the melted (and cooled) butter, and the zest of one lime. We don’t want no scrambled eggs in our cornbread, y’all (so be careful with hot butter).

4. Prepping the Mix-Ins: Grate the crystallized, aged cheddar into large shreds. Add it into another small mixing bowl. Slice the scallions and add them to the cheddar bowl. Dice the fresh jalapenos and add them to the same bowl as well. Finely chop of the super crispy bacon until they resemble (slightly-larger) bacon bits and toss them into the bowl. Lastly, mince up as much fresh cilantro as you like and lastly add that to the mix-in component bowl. Add in a couple tablespoons of AP Flour into the mix-in bowl and toss all of the ingredients around, so that they are all lightly coated in the flour. This will help the mix-ins to remain evenly dispersed throughout the cornbread, instead of sinking to the bottom.

5. Finishing the Cornbread: Using the large mixing bowl of dry ingredients as the starting point, pour in the small mixing bowl of the wet ingredients. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't please DO NOT over-mix or it could become quite dry + crumbly. Lastly, add in the flour-tossed mix-ins by gently folding them into the batter, just until everything is combined and mixed throughout. Set this aside and get that bacon fat skillet ready.

6. For the Bacon Fat Fried Cornbread: Reheat the bacon fat in the cast iron skillet to medium-high heat until it is almost to its smoking point. Once it has reached that point, slowly pour or spoon in the loaded cornbread batter into the hot bacon fat. It should begin to sizzle and pop… this a good thing and what develops the most delicious crisp crust. Just make a concerted effort to spread out the cornbread, so that the whole pan is filled. Fry the bread just until the edges begin to bubble and cook, about 3-5 minutes, depending the size of your skillet. Place the hot skillet onto a baking sheet (this will help keep any drippings of bacon fat that might spill over while cooking) and place the whole thing into the preheated oven. Cooke the cornbread for 45 minutes to an hour, making sure to check the cornbread at the 30 + 40 minute mark with a toothpick for doneness (so it doesn’t get overcooked).

7. Serving the Cornbread: Once the cornbread it cooked thoroughly through, remove it from the oven and use a knife to run along the edges of the skillet to loosen up any stuck sides. Let it cool for 5-10 minutes in the pan, just so it can chill a bit. After settling, invert the cornbread out of the skillet and onto a cutting board. Cut the bread into cake-style slices (we hade about 12 generous slices of cornbread at the end). Serve the cornbread with softened, high-quality butter (or even a cilantro compound butter or candied bacon butter, um yum) for even more flavor! Enjoy while it’s still hot and the butter begins to melt on each slice! 

Fancy Pot Roast with Caramelized Shallots

Fancy Schmancy Pot Roast with Caramelized Shallots

I'm going to go right out here and say it... I hate the idea of a slow cooker and braising a tough piece of meat for hours upon hours for it to get tender and any notion of making meat into a "loaf". I know that's odd because I believe that most of these types of dishes are classic Americana cooking. Besides me, everyone I know loves Pot Roast, Meat Loaf, & Casseroles. In fact, my Mountain man would prefer these types of dishes over some of my favorite (and sometimes very complicated) recipes. That being said, I am really trying to make a conscious effort to make these dishes, but on my terms and high-end ingredients. First, you gotta find a big 'ole boneless chuck roast and heavily salt + pepper all sides of the meat. After seasoning it, I like to lightly coat the roast with some flour, which will aide in the browning process of the meat. So it looks like this...

perfectly browned chuck roast

Next, prep all your precious veggies... we like to use vidalia onions, peeled carrots, leeks, and celery. Sautee them in some butter + olive oil until they become softened, translucent, & caramelized. Pour in the red wine, beef stock, beef consomme, and 1 packet of onion soup mix. Whisk to combine the soup mix with variety of liquids. And like most food I eat + create, I always add a little bit of sugar, honey, maple syrup, or agave because it balances so perfectly against the richness of the pot roast. My secret ingredient comes from a good family friend who claimed that putting some prepared horseradish took a simple pot roast over the top... AND BOY SHE WAS RIGHT. So instead of just spooning it on top of your plate, I decided to whisk it into the braising liquid and it enhanced the flavor instantly. I recommend that you go by your own taste preference. Another key component is the use of fresh herbs; we liked the combination of dried bay leaves, fresh thyme, fresh rosemary, and garnished the finished product with minced chives.

veggies + aromatic herbs

Finally, add in cloves of roasted garlic, mushrooms, baby new potatoes, & wedges of cabbage (core removed). Now that your pot roast is ready, place the large dutch oven on a large baking sheet pan, and put the top to cover the pot (this will help to keep your oven clean; no drippings down the sides). Pot Roast is all about braising and baking for long periods of time, so it is a great meal to start early afternoon and pull out of the oven by dinner time. While it's gettin' all tender n' such for 4 hours, it's time to make my favorite part of the "fancy pot roast", which are the sweet + sticky caramelized shallots. I swear I could eat the whole pan of these onions. They are that good. Once all of 'em are baked, they just melt in your mouth, so much so that it seems like they have this fatty texture from boston butt or a ribeye steak (without being gross, I promise). And although I may be biased because my obsession with shallots has no boundaries, you're going to have to take this advice on blind faith. They are the BEST caramelized onions I have ever had, and they are as easy as pie, too.

heavenly caramelized shallots.

nuggets of shallot candy, garnished with fresh herbs

Literally the most difficult part of this recipe is peeling the shallots so that they remain whole. But I've found a way around that by hittin' up a Whole Foods and buying 2 pounds of their peeled shallots (already in small containers, so you have to buy a few of them). The caramelization all happens because of creamy butter, sweet sugar, tangy red wine vinegar, hearty red wine, salt, pepper, and a garnish of fresh herbs. After all of it is said and done, these plain/raw shallots turn into shallot candy. Once you start poppin' them into your mouth, there isn't any way of stoppin'. However, you're going to have to resist the temptation because the shallot candy gets placed into the pot roast as a garnishing component (yes, I realize that they are the biggest garnish in the culinary world, but who cares when it's that delicious). Now like I said before, I used to hate Pot Roast, and I think it's because it was all to salty for me. And these shallot candy nuggets, well, they made me a true believer and an advocate for Pot Roast. In other words, you gotta make this pot roast with these caramelized shallots, and you'll never go back to your grandmother's basic pot roast recipe. Sorry granny, I still got mad respect for you though. So, here it is... the recipe for my Fancy Pot Roast with Caramelized Shallots. Oh and did I mention that we make it on a weekly basis now? Especially when Autumn has arrived and you need a hearty dish to keep you warm from the chilly weather outside (you'll be significantly stuffed after) !! ENJOY :)

see the shallot candy bulbs? yesssss. 

the anatomy of the perfect, fancy pot roast with caramelized shallots

For the Pot Roast:

5lbs Boneless Chuck Roast (sprinkled heavily with salt & pepper)

2T EVOO + 2T Unsalted Butter

2 Vidalia Onions, Peeled & Cut into Wedges

8 carrots, Peeled & Cut into Sticks

2 Leeks, Sliced & Sautéed

2 Stalks of Celery, Finely Chopped & Sautéed

1C red wine

2-3C beef stock

1 can of Beef Consommé 

1 Packet of Onion Soup Mix

1-2T Sugar (or to your desired sweetness, to balance out the flavors)

1-2T Prepared Horseradish

2 Dried Bay Leaves

3 Sprigs of Fresh Thyme

3 Sprigs of Fresh Rosemary

8 Cloves of Roasted Garlic

1 Package of Portabella Mushrooms

½lb Baby New Potatoes

1 Small Head of Cabbage, Core Removed + Cut into Wedges

For the Caramelized Shallots:

6T Unsalted Butter

2lb Shallots, Peeled & Left Whole

3T Sugar + 2T Red Wine Vinegar

Splash of Good Red Wine

Salt & Pepper

Fresh Minced Parsley or Chives, For Garnishing

Directions:

1. Prepping the Meat: Generously salt and pepper your chuck roast. Lightly coat all sides of the meat with flour (this will help the meat brown better). 

2.Heat a large pot or Dutch oven over medium-high heat. Then add in the olive oil and butter.

3. Prepping the Veggies: Cut two onions in half and cut 6 to 8 carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the wedges onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. And then, you should sauté the celery and leeks until caramelized. Remove all of these sautéed veggies to the plate of carrots.

4. For the Pot Roast: Add a bit more olive oil & butter to the very Dutch oven pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use the red wine to deglaze the pan, scraping the bottom with a whisk to get the entire wonderful flavor up. Add in the beef stock, When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

5. Put the lid on, and then roast in a 300-degree oven for 4 hours.

6. For the Caramelized Shallots: Preheat the oven to 400 degrees. Melt the butter in a 12-inch oven-safe sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well to coat. Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot. If your sauté pan is like mine and not oven-safe, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish (sprayed with Pam) when it’s ready to go in the oven. Bake them in the preheated oven for 15-30 minutes (depending on the size of the shallots. They will become soft, tender, and golden-brown in color. Season to taste with salt & pepper to taste and sprinkle the top of fresh herbs.

7. Finishing the Pot Roast: Once the meat + veggies have been braised for 4 hours, remove the dish from the oven, let it slightly cool down, and then strategically place the shallot candy bulbs over the top of the pot roast (so you can get a shallot in each serving).

8. Serving the Pot Roast: Put either some cooked pasta or mashed potatoes into the bottom of your bowl and top it with a generous scoop of pot roast and caramelized shallots. Finally, drizzle some of the braising liquid (or sauce) over the meat + pasta/mashed potatoes and garnish with minced fresh herbs.

my big 'ole plate of pasta, fancy pot roast, + caramelized shallots