Mississippi Roast

Posted on January 27, 2016 by mama huang

This is a recipe originally created by  Robin Chapman of Ripley, MS, reviewed and adapted by Sam Sifton of the NY Times. I have made some changes to decrease the amount of fat and make this dish healthier. It is still very delicious and super easy to make!

See below

INGREDIENTS

  • 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons neutral oil, like canola
  • 8 to 12 pepperoncini
  • 3/4 cup of water
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon sweet paprika
  • Chopped parsley, for garnish
     

PREPARATION

  1. Place roast on a cutting board, cut out most of the visible fat.
  2. Rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
  3. Heat the oil in a large sauté pan set over medium high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.
  4. Add the pepperoncini and the water. Put the lid on the slow cooker, and set the machine to medium (if you have this setting) or to high.
  5. Combine the olive oil, vinegar, dill and paprika in a small bowl and pour over roast.
  6. Cover and allow to continue cooking, undisturbed, for 4-5 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.


NOTES:

***** I have substituted a pork loin for the beef and enjoyed it just as much. Decrease the salt, pepper and flour according to the weight of the meat. The rest of the ingredients can stay the same.

***** I have also substituted the instant pot for the slow cooker, and like the result even better. I use the “saute” followed by the “meat” function (i.e. NOT the slow cooker function).

 

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Roasted vegetables

Posted on January 17, 2016 by mama huang

This recipe can be used for various vegetables, as well as root vegetables.

We should classify them under 3 categories, as roasting temperatures and times are different. In general, dense = lower temp, longer time:
1) root or dense vegetables – e.g. carrots, beets, potatoes, sweet potatoes, turnips,
radishes,rutabaga, winter squashes – roast at 425 deg, 20-40 min, depending on size             of pieces.
2) high moisture vegetables – e.g. eggplant, peppers, zucchini,fennel, onions, brussels
sprouts – Roast at 450 deg, 10-40 mins.
3) hardy vegetables – e.g. broccoli, cauliflower, snow peas, green beans, asparagus,
kale, collard greens, cherry tomatoes – Roast at 450 deg, 7 – 15 mins.

Instructions:

Root/dense vegetables can be cut into slices, wedges, chunks. Other vegetables can be cut into pieces, slices or halved.

Either toss the vegetable with olive oil, or spray/brush the baking sheets with olive oil, spread the vegetables on the sheets and spray vegetables with olive oil.

Season with salt and pepper. Can also season with other spices, like curry powder , for instance.

Preheat oven to 425 – 450 deg. I use  a roast setting on my oven, instead of bake setting.

Roasting time varies.

 

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Chocolate truffles

Posted on November 22, 2015 by mama huang

12 oz of Baker’s semisweet chocolate squares or any dark chocolate.
8 oz cream cheese
3 C powdered sugar
1 1/2 t vanilla
Cocoa powder (or ground nuts, toasted coconut)

 
Melt chocolate on “high” 2-3 mins in microwave, stirring after each min, set aside.
In a separate mixing bowl beat cream cheese until smooth.
Add sugar, beating till blended.
Add the melted chocolate and vanilla, beating till smooth.
Refrigerate, covered, at least 1 hr.
Shape into 1″ balls.
Roll in cocoa powder (or ground nuts, etc).
Store in refrigerator.

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