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

Revamped: Boozy Low Country Boil with Homemade Tartar Sauce + Homemade Wasabi-Cocktail Sauce

Boozy Low Country Boil with Homemade Tartar Sauce + Homemade Wasabi-Cocktail Sauce

Welp folks, it was a hell of a weekend. I can't believe another famous St. Patty's Day celebration in Savannah is in the books... and unfortunately, we have to wait a whole year to have it back. My liver, and my body as a whole, is happy. But I'm sure I'll find another way to make up for its absence. Otherwise, it was a textbook Irish celebration, filled with bar hopping, drink making, and wearing green. To make life easier on ourselves, we decided to make a classic Low Country Boil for lunch/dinner after the parade. This is by far the best decision we have ever made, simply because it's not that high maintenance... all you do is throw a bunch of crap in a pot and pour it on a table. Done + done. I know that I have already featured a Low Country Boil recipe a while back, but it needed some revamping (we like to do that a lot around this joint) by adding a whole mess of beer and spices. But, what really put it over the top was the homemade dipping sauces that accompanied the meal. To be quite frank, those guys stole the show. I started off by making a classic garlic aioli and added some pickles and capers to make a classic, but divine, tartar sauce. I'm telling you, making the mayonnaise from scratch is key to everything here people, it's worth the extra 10 minutes of whisking. After the tartar sauce was finished, I moved onto my Homemade Wasabi-Cocktail Sauce. This was my favorite, but it does come with a fair warning... it will knock your socks off. Now that we have addressed that issue, I can say I couldn't get enough of the stuff. It was lip-burning, tongue-scorching, sinus-clearing spicy. And in our world, that is a very, very good thing. Between the Sriracha, Chili-Garlic Sauce, hot sauce, red pepper flakes, horseradish, and my secret ingredient, wasabi paste... this bad boy had a kick that won't quit. If you don't want a tear-inducing sauce, I suggest you start with a little bit at a time until you have found the spice level that y'all like. Besides that, this Boozy Low Country Boil is made extra special with lots o' beer, spices, and high-quality ingredients. It was the perfect way to eat on a hot Savannah day, and hey, it certainly helped us to sober up before the night's partying. Also, what is more satisfying with eating food off the table, with bare hands and an ice cold beverage? Nothin' gets better than that, take my word for it!! Enjoy y'all :)

Oh, we were ready to dig in alright. 

Georgia Shrimp. Potatoes. Vidalia Onions. Sweet Corn. Smoked Sausage. 

How easy is that? Almost too easy. 

Homemade Tartar Sauce 

Homemade Wasabi-Cocktail Sauce

For the Homemade Tartar Sauce:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

4 Garlic Cloves, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

½C Pickles, Cut into Small Cubes

3T Capers, Finely Chopped

1T Minced Shallots

1 Lemon, Zested (and you can use a little juice to taste)

¼t Worcestershire Sauce & Hot Sauce

Salt & Pepper, To Taste

For the Homemade Wasabi-Cocktail Sauce:

1C Ketchup

¼C Sriracha + 2T Asian Chili-Garlic Sauce

Prepared Horseradish, To Taste (we like a lot of horseradish)

4 Cloves of Garlic, Minced

1 Lemon, Zested & Juiced

1T Worcestershire & Hot Sauce

1t Red Pepper Flakes & Paprika

1T Wasabi Paste (we like it to blow our heads off)

Salt & Pepper, To Taste

For the Boozy Low Country Boil:

4Q Beer (or enough to completely cover all of the food in the pot)

¼C Soy Sauce & Hot Sauce

2T Old Bay Seasoning

2 Shrimp or Crab Boil Bags

3lbs Small Red Potatoes (or you can cut bigger potatoes in half)

2 Vidalia Onions, Cut into Medium Chunks

10 Large Cloves of Garlic

2 Packages of Conecuh Smoked Sausage, Cut into 1inch Pieces

6 Ears of Corn, Cut into Small Rounds

2 Lemons, Cut into Medium Chunks

3lbs Fresh Wild Georgia Shrimp, Unpeeled but Deveined

For Serving:

Cajun Seasoning, For Sprinkling (we love Tony’s)

Homemade Herbed Compound Butter, Melted

Homemade Tartar Sauce, For Dipping

Homemade Wasabi Cocktail Sauce, For Dipping

Lemon Wedges, For Squeezing

Hot Sauce, For Dipping

Newspaper & Paper Towels (for the table)

Directions:

1. For the Homemade Tartar Sauce: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C e oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Add in all of the remaining ingredients and stir until combined. Season it with any additional spices to taste. Refrigerate until you are ready to serve.

2. For the Homemade Wasabi-Cocktail Sauce: Combine all of the ingredients in a mixing bowl and add in as much prepared horseradish as you want; stir to combine. We like a lot of horseradish, wasabi, and spice, so this sauce is quite pungent & spicy (make sure to season a little at a time until you have reached your desired taste). Refrigerate the sauce until you are ready to serve.

3. For the Boozy Low Country Boil: Fill a large pot with the beer and whisk in the soy sauce, hot sauce, old bay seasoning, salt, and pepper. Add in the boil bags and bring the mixture to a boil. Once boiling, add in the potatoes, sausage, onion pieces, and garlic cloves. Cook on medium heat for 20 minutes. Next, add in the corn and cook for another 10-15 minutes. Throw in the lemon chunks and the shrimp and cook for just 2-3 minutes or until the shrimp have just turned pink. Drain the low country boil and pour out onto a table that is lined with newspaper. Heavily sprinkle the boil ingredients with Cajun seasoning. Drizzle some of the melted herbed compound butter over the ingredients or serve it on the side for the corn. Put all of the homemade dips on the table, along with lemon wedges and hot sauce. Enjoy it while it is still hot, and with a lot of paper towels and cold beer!

We came. We saw. We conquered.

Even dogs try to sneak a bite!

Sour Cream + Onion Baked Steak Fries

Sour Cream + Onion Baked Steak Fries

It's been a month of me being sick today. Another day, another doctor. But, that won't slow me down. Even though I have lost almost 20 pounds from not being able to eat, I still am cooking up a storm. My family must love when I come home because I just constantly cook meals for everyone and I enjoy doing it. On Saturday, a recipe for a yummy patty melts. And what is better than a burger + some french fries? For my Mountain Man, it couldn't get any better. But, they are quite the deathly pair with all that oil and fatty, meaty goodness. So, why not switch it up and bake some steak fries. I really liked this because I love sour cream + onion potato chips, and these fries really pack a flavorful punch. But, hey you don't feel as bad because they are oven-baked. Yes, they might not be as crispy as a deep fried fry, but sometimes you really just don't all that mess to deal with. Here's your solution!! Enjoy :)

For the Sour Cream & Onion Baked Steak Fries:

2.5lbs Yukon Gold Potatoes, Cut into Wedges

4T Olive Oil or Vegetable Oil

2t Fresh Garlic, Minced

3T Powdered Buttermilk

1 ½T Onion Powder

1t Garlic Powder

Salt & Pepper, To Taste

3 ½T Fresh Dill, Finely Chopped

1T Fresh Parsley, Finely Chopped

1T Fresh Chives, Minced

2T Parmesan Cheese, Freshly Grated

Directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray with non-stick spray.

2. Add potato wedges to a large bowl and coat with olive oil and minced garlic, using your hands to toss in order to coat evenly. In a small bowl, combine powdered buttermilk, onion powder, garlic powder, salt, pepper and dill together and mix well. Sprinkle three quarters of the mixture evenly over the potato wedges, coating completely. Place potatoes on the wire rack and sprinkle with Parmesan.

3. Bake for 20 minutes, flipping and tossing once, then for 15-20 minutes more, until golden and crispy. Remove and immediately toss with remaining sour cream and onion mix, and even more fresh dill, fresh parsley, and fresh chives.
4. Place the fries onto a serving plate and garnish with even more freshly grated Parmesan cheese all over the top (the more, the better). Enjoy immediately while they are still crispy and warm.

source: sour cream & onion oven fries.

Low Country Boil-Inspired Hash with Sausage, Corn, & Potato Hash, Roasted Shrimp, a Fried Egg, & Old Bay Hollandaise

Low Country Boil-Inspired Hash with Sausage, Corn, & Potato Hash, Roasted Shrimp,
a Fried Egg, & Old Bay Hollandaise

We love our Low Country Boils here in the South. I had posted a recipe for a Classic Low Country Boil in the Fall, and surprisingly, a lot of people hadn't heard of it, which I was shocked by because we love them so much. So, I thought why not make it into a brunch dish? Um yes!! I got inspired from this bacon corn hash from Smitten Kitchen a couple days ago, and knew I had to make it. I just decided to substitute sausage for bacon, and add in some roasted Georgia shrimp and an Old Bay Hollandaise. I think the Old Bay Hollandaise is crucial because it seasons the hash with the same flavors that a Low Country Boil is typically cooked in. The potatoes are utterly crispy, the sausage is smoky & spicy, and the corn is just so sweet. It creates such a balance of flavors without any one ingredient outshining the others. You can decide whether or not to poach the eggs or fry 'em up like we did, it's up to y'all. Just make sure to garnish the plate with a drizzle of the homemade hollandaise and some fresh minced chives. Oh, and wash it all down with a good ole' bloody mary. That's really important to do... especially to cure that hangover from the night before. Just kidding (not really). Well enjoy your Sunday everyone :)

For the Sausage, Corn, & Potato Hash:

2C Andouille Sausage, Cut into Small Cubes

3C Red Potatoes, Diced into ½inch Cubes

1 ½C Fresh Corn Kernels

1 Shallot, Minced

3 Green Onions, Thinly Sliced

Salt & Pepper, To Taste

For the Roasted Shrimp:

1lb Fresh Georgia Shrimp, Peeled & Deveined

2t Olive Oil or Melted Butter

¼t Salt & Fresh Ground Pepper

½t Fresh Lemon Zest, Grated

 

For the Old Bay Hollandaise:

3 Egg Yolks

1T Cold Water

4oz Hot Melted Butter

1T Lemon Juice

1t Old Bay

Couple of Dashes of Hot Sauce

For the Low Country Hash:

Prepared Sausage, Corn, & Potato Hash

Hot Broiled Shrimp

Prepared Old Bay Hollandaise

Poached or Fried Eggs

Chives or Fresh Parsley, Minced

Directions:

1. For the Sausage, Corn, & Potato Hash: Toss the cubed sausage into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the sausage bits with a slotted spoon, leaving the drippings in the pan and transferring the sausage to paper towels to drain. Heats the pan to medium-high, making sure the fat is nicely sizzling, and then add your potatoes all at once in a single layer. Sprinkle them with a little salt and black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes. Push the potatoes to one side of the pan and add in the minced shallots. Cook until caramelized. Then, remove some of the excess fat and add the corn to the skillet. Sauté the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained sausage, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions over the hash. In two minutes, they should be warm and mellowed. Season the dish with more salt or pepper to taste, if needed.

2. For the Roasted Shrimp: Preheat the oven to 400 degrees and lined a sheet pan with a Silpat. Place the shrimp onto the pan and toss with the olive oil, salt, and pepper. Spread them into an even layer and roast for 8-10 minutes, just until the shrimp has turned pink and firm (completely cooked through). Set the shrimp aside until you are ready to top the hash.

3. For the Old Bay Hollandaise: Place egg yolks, water, lemon juice, and Old Bay in a blender. Blend until mixture is frothy. While the blender is stilling running, slowly stream in the butter. Continue to blend until a sauce forms. Serve immediately drizzled over the Low Country Hash.

source: roasted shrimp. old bay hollandaise. 

Classic Potato Salad

Sorry it took so long to post, I have just been exhausted from my break, and then I have a bunch of school work due this week, so lots of studying for me. Anyway, on St Patrick's Day, we had a big cookout of fried green tomato-pimento cheese-bacon burgers with tomato jam, baked beans, coleslaw, and this Classic Potato Salad. I have always disliked, almost to the point of hated, potato salad. But recently, I have started to like it. We ended up making this salad because everyone likes it and it's super filling. Well, all the food was a hit and we were stuffed beyond belief. Nothing is better than a full belly before a long night of drinking!! Enjoy :)

Classic Potato Salad

For the Potato Salad:

4C Red Potatoes, Cubed

10 Slices of Bacon, Cut into Cubes

¾C Mayo

2T Bacon Drippings

1T Dijon Mustard

2t Sugar

1t Salt

4 Hard Boiled Eggs, Chopped

1 Stalk of Celery, Diced

1 Small Onion, Chopped

½C Green Bell Pepper, Chopped

Directions:

1. Boil the potatoes until they are fork tender. Drain the potatoes and set aside.
2. Meanwhile, cook the bacon in a skillet of medium-low heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 2T of bacon drippings.
3. In a mixing bowl, whisk together the mayo, drippings, mustard, sugar, and salt until combined. In a large mixing bowl, combine the drained potatoes, chopped eggs, celery, onions, and green bell pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Add in the bacon.
4. Cover and refrigerate for at least 3 hours before serving.

source: best potato salad ever.