Menu of the Week

Our family enjoyed some new recipes this week. A few of these were requested to be "regulars" from now on. Keep reading to find out which we loved the most... Company Pot Roast from Ina Garten, Smoked Samon Tartines and Crab Cakes, Spaghetti Carbonara, Crawfish Pie, Mini Pizza's and Salisbury Meatballs over Egg Noodles.

Hungarian Pot Roast (revisited)

I've been asked, "Why did you start a food blog?" This is my answer! I made this Hungarian Pot Roast sometime last year - read the post here - and I made it again last week with the suggested improvements. It was AWESOME!

Read my post on Hungarian Pot Roast for the FULL description. Here I'm just going to post how I changed the original recipe. When the onions were sauteing, I added more hot paprika than the original recipe calls for. (Because in the end, the sour cream added to the sauce really cools it off.) In addition to the tomatoes and onions, I added about one cup of baby carrots to the crock pot. When I removed the cooked meat from the slow cooker, I put all the juice and vegetables in my dutch oven and set the meat aside, did not shred or cut into slices.

I served the pot roast and sauce over pasta shells...Jim's favorite.

Topped with chunks of roast.

Then spooned the sauce over the top. The carrots made this a better pot roast in my opinion.

I also like that I kept the sauce/vegetables and the pot roast separate this time, instead of adding everything back to the crock pot or back to the dutch oven. I really let this boil down until reduced by half before I added the sour cream. Also, note that I added an extra 1/2 cup of sour cream this time because I had some in the fridge that was just a few days until I had to throw it out, so I used it as opposed to losing it. And instead of adding the sour cream directly to the pot of boiling liquid, I added about a cup of hot boiling liquid to sour cream, stirred until smooth and then added to the large pot. This prevented lumpy sour cream in the sauce. It's like tempering an egg.

Like I said in the original post, this is a perfect set-it and forget-it recipe. Loads of flavor! Big hit at my house!! My next post will show you what I did with the leftovers.

Herbed Pork Roast in Wine

I'm stuck in a pork phase. I can't help but love pulled pork, bbq pork, pork roast, pork loin, pork shank. This dinner was prepared some time ago (February?) and has been waiting in my "to post" folder. Unfortunately I don't know where this recipe came from, but as I look back through the pictures, I think it may have been made up.

If you are a regular reader then you have seen my other pork posts. You should know that Boston Butt is Pork Shoulder is Pork Butt is Boston Blade Roast and could even be called Pernil.

I used a Napa Valley Meritage Herb Rub that is loaded with lavender and rosemary.

Because I'm going to sear the pork before roasting, I gave it a nice coating with flour.

Heated a little olive oil in my dutch oven and seared the pork on all sides.

This seals in flavor, juices and also gives the meat a nice crust.

Next, I peeled some potatoes and stuffed them in around the pork.

Then I coarsely chopped some carrots and celery and pushed those down around the pork and in between the potatoes.

Of course I will add a full tablespoon of minced garlic to the pot.

This looks like I added fresh tarragon to the dutch oven.

Sliced onions are added along with a couple good shakes of the Worcestershire sauce.

Next, I poured in my braising liquid - a half bottle of Howell Mountain Cab.

Lastly I added more flavor by sprinkling about a tablespoon of the Meritage seasoning. It looks like there are caraway seeds, thyme, fennel seeds, lavender and rosemary.

Into the oven it goes at 300 degrees for several hours. A good rule of thumb is an hour for every pound of meat.

The onions are nicely caramelized and the meat perfectly fork tender. I enjoyed the wine flavor with the pork and onions, however Jim and I did not care for the way the wine flavored the carrots and potatoes.

For more pork recipes and wonderful roast recipes, check out my other posts:

Pork Tenderloin en Croute

BBQ Pulled Pork

Mexican Pulled Pork

Pot Roast

Hungarian Pot Roast

Mom's Pot Roast

Perfecto Pot Roast

To date, this is the best pot roast I've ever made - or tasted for that matter. Mom, I know your heart is breaking as you read this. Sorry. I've made my mothers pot roast for years because it truly is good and really easy to boot.

As I began experimenting with recipes, I tried Kalyn's Kitchens version of Hungarian Pot Roast with the sour cream stirred into the sauce at the end. It was delish as well and made in the slow cooker, so this is the recipe I would use during the work week.

But it was Ina Garten's Company Pot Roast that had Jim chewing slowly, savoring every bite and then telling me how awesome I am. Okay, so any recipe that makes my fiance say how awesome I am is a definite winner. I love being the hero in the kitchen!

Ina's pot roast recipe is definitely gourmet with the addition of leeks, red wine, cognac, whole tomatoes and chicken bouillon. The tomato meat sauce is spectacular, and I've served the leftover sauce over pasta and also polenta - both stunning dishes!

Start with a 4-5 pound prime boneless beef chuck roast. Also gather 4 carrots, 2 onions, 3 leeks, 4 celery, red wine, cognac or brandy, 1 can of whole plum tomatoes in puree, 1 can chicken stock, 1 chicken bouillon cube, olive oil, thyme, rosemary, 1 T butter

Pat the beef dry with a paper towel and then lets season this with my mom's favorite mix: SPOG (Salt, pepper, onion powder, garlic powder).

Then dredge the whole roast in flour, including the ends.

In a large dutch oven (this is my green Rachael Ray Dutch Oven which I love), heat 2 T olive oil over medium heat. Add the roast and sear on all sides, about 4 minutes per side until it is nicely browned all over.

Turn and sear the ends as well. Remove the roast to a large plate, and set aside while we prep the veggies.

Four carrots, peeled and then give it a chunky chop.

The leeks need to be washed thoroughly since they hold a lot of grit when brought home from the store. Give these a rough chop as well.

You can also see I rinsed and chopped the celery.

Dice the onion and through all the veggies into the Dutch oven along with another 2 T of olive oil.

Add 1 T of salt, 1 1/2 t pepper and cook over medium heat for 10-15 minutes, stirring occasionally, until tender but not browned. Add garlic, then add 2 cups of good red wine and 2 t of brandy.

Update: Choose a wine that you would/could also drink. The recipe calls for red wine and suggest a bordeaux, although a merlot, cabernet, sirah, shiraz or blend of the above would do just fine - just be sure you LIKE the wine and you would actually drink it. Never cook with wine you wouldn't also drink.

This is a picture after garlic was added.

Here is a picture after the wine and brandy was added.

Once the mixture comes to a boil, add one can of chicken broth.

Add 1 (28-ounce) can whole plum tomatoes in puree.

Add one bouillon cube for flavor!

I'm starting my herb garden again - and I just LOVE cooking from my garden. Here is some rosemary that I just purchased but haven't planted yet.

Ina suggest wrapping the thyme and rosemary together with kitchen string and adding it to the pot. Instead I simply threw in one fresh sprig of rosemary.

Then threw in a pinch of dried thyme.

Preheat the oven to 325 and add the roast back to the dutch oven. Bring to a boil and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board and let it rest before slicing. Remove the herb bundle and discard. Skim off as much fat as possible from the top of the sauce. Transfer half the sauce and veggies to a blender or use your hand held blender and puree half the sauce or to your own liking. I personally like chunky pieces of carrots and tomatoes in this sauce.

Fork tender roast.

Here is the chunky meat sauce that I ladled over the roast.

Perfecto Pot Roast!

Excellent over egg noodles, perfect for company or for your family! Thanks Ina for another GREAT recipe!