Month: January 2014

Trim excess fat from roast.

Dry and season entire surface with salt and pepper. 

Roast for 15 minutes at 450 degrees Fahrenheit. 

Lower temperature to 375 and continue to roast until the internal temperature is 135 degrees. 

Remove roast from oven and loosely cover with aluminum. 

Rest roast for at least 15 minutes before slicing and serving. 

One rib will serve 2 people generously. 

Expect the roast to take approximately 70 minutes to reach 120 degrees. 

The remaining cooking time will depend on the size of the roast. 

Cooking time and number of servings depend upon the size of the roast.

Shell and de-vein shrimp.

 Cook shells in water for at least 15 minutes.

Strain out shells and save stock. 

Coat bottom of large pot with olive oil and cook sausage for approx 5 minutes. 

Add celery, peppers, onion and crushed red pepper and salt to pan. 

Cook till soft and aromatic.

Add garlic cook for another minute then add tomatoes. 

Stir in rice, stock, bay and thyme. 

Season with salt and simmer covered for 25 minutes till rice almost cooked. 

Adjust liquid if necessary.

Add shrimp and continue to cook until shrimp are pink and cooked through.

Garnish with scallions.

Salt and pepper meat on both sides and sear on both sides in hot pot with canola oil.

Remove from pot and add chopped onion, celery, carrot and garlic.

Cook until softened. Add flour, mix 2-3 minutes.

Add broth, tomato paste and herbs.

Bring to boil on top of stove then transfer, covered, to a 325 degree oven.

Turn meat after one hour, then add vegetables, except potatoes after about 1.5 hours.

Instead of small onions, I use Vidalia onions cut in chunks.

Cook potatoes in salted water separately.

Cook meat for 3 hours total, then add potatoes and serve.

Place the venison, pork fat, and vinegar in a mixing bowl.

Sprinkle with salt, black pepper, parsley, onion powder, basil, and brown sugar.

Knead until flecks of spice are evenly distributed through the sausage.

Stuff sausage into natural casings.

Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Place the pork and vinegar in a mixing bowl.

Sprinkle with salt, black pepper, parsley, onion powder, basil, and brown sugar.

Knead until flecks of spice are evenly distributed through the sausage.

Stuff sausage into natural casings.

Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Add beef cubes, cleaned green pepper, whole onion, and crushed garlic to water and boil for 2 hours.

Mash together strips of minced garlic, salt, pepper, and oregano; quickly cook in vegetable oil.