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Feasting for Father’s Day
Published:
Saturday, June 16, 2012
If the old saying, “the way to a man’s heart is through his stomach” holds true, then this weekend is the best way to pamper and show all those dads that they are truly worth it, loved and appreciated. And what better way than to cook them up a super sumptuous meal and serve it all up in grand splendour. Here are two delicious dishes to build your Fathers Day meal around!
POT ROAST OF BEEF
Pot roasts are a slow-cooking process for the less tender cuts of beef. However, when braised in a delicious marinade and liquid the result is a wonderful roast, full of flavour that you can serve as a main entrée for family and friends and which makes the best leftovers for sandwiches.
• 3 1/2 to 4 lb beef roast
• 12 cloves garlic, peeled
• 3 tbs olive oil
• 1/3 cup fresh thyme
• 1 tbs freshly ground black pepper
• 2 tbs red wine vinegar
• 1 tbs Dijon mustard
• 1 cup red wine
• 1/2 cup thinly-sliced carrot
• 2 cups thinly-sliced onion
• 4 cups beef or chicken stock
Mince six cloves garlic and combine with two tbs oil, thyme, mustard and black pepper and vinegar and wine, rub onto roast and marinate overnight in the refrigerator.
Heat oil in a heavy frying pan and sauté onions with garlic until translucent, add carrots and sauté for a few minutes more, remove from pan and set aside.
Add roast to pan and brown evenly on all sides, place onion mixture into a casserole dish big enough to hold the roast, then place the browned roast onto the onions. Preheat oven to 350F.
Add about 1/2 cup stock to roast and cover roast with the lid and bake basting every 20 minutes until done. Add only about 1/2 cup of stock at a time during the roasting process, keep the roast tightly covered at all times to prevent sticking.
Your roast should be done in about two hours. But check after 1 1/2 hours. It is done when a fork prongs will go through it fairly easily. If you check it should be fairly chewy but reasonably tender.
If you have a meat thermometer a reading of 110F to 125F is a medium rare roast, very pink in the middle. This is a good reading for beef.
A reading of 125F to 140F is an overdone or well-done roast.
Your liquid that has remained should be a delicious aromatic and flavourful broth.
Remove the roast from the pan, strain the liquid and place in a saucepan, you can thicken it with a little cornstarch if you like or simply remove the fat and boil to intensify the flavour.
Season with salt and black pepper if needed. Slice your roast against the grain.
Pot roasts are a slow-cooking process for the less tender cuts of beef. However, when braised in a delicious marinade and liquid the result is a wonderful roast, full of flavour that you can serve as a main entrée for family and friends and which makes the best leftovers for sandwiches.
• 3 1/2 to 4 lb beef roast
• 12 cloves garlic, peeled
• 3 tbs olive oil
• 1/3 cup fresh thyme
• 1 tbs freshly ground black pepper
• 2 tbs red wine vinegar
• 1 tbs Dijon mustard
• 1 cup red wine
• 1/2 cup thinly-sliced carrot
• 2 cups thinly-sliced onion
• 4 cups beef or chicken stock
Mince six cloves garlic and combine with two tbs oil, thyme, mustard and black pepper and vinegar and wine, rub onto roast and marinate overnight in the refrigerator.
Heat oil in a heavy frying pan and sauté onions with garlic until translucent, add carrots and sauté for a few minutes more, remove from pan and set aside.
Add roast to pan and brown evenly on all sides, place onion mixture into a casserole dish big enough to hold the roast, then place the browned roast onto the onions. Preheat oven to 350F.
Add about 1/2 cup stock to roast and cover roast with the lid and bake basting every 20 minutes until done. Add only about 1/2 cup of stock at a time during the roasting process, keep the roast tightly covered at all times to prevent sticking.
Your roast should be done in about two hours. But check after 1 1/2 hours. It is done when a fork prongs will go through it fairly easily. If you check it should be fairly chewy but reasonably tender.
If you have a meat thermometer a reading of 110F to 125F is a medium rare roast, very pink in the middle. This is a good reading for beef.
A reading of 125F to 140F is an overdone or well-done roast.
Your liquid that has remained should be a delicious aromatic and flavourful broth.
Remove the roast from the pan, strain the liquid and place in a saucepan, you can thicken it with a little cornstarch if you like or simply remove the fat and boil to intensify the flavour.
Season with salt and black pepper if needed. Slice your roast against the grain.
CRABCAKES WITH CHILI-LIME MAYONNAISE
Chili lime Mayonnaise:
• 1 cup mayonnaise
• 1 cup natural unflavoured yogurt
• 1 red bell pepper roasted, seeded and pureed
• 1 tsp pepper sauce
• 2 cloves garlic, minced
• 1 tbs freshly squeezed lime juice
• 1 1/2 tsp chili powder
• 2 tbs chopped cilantro or chadon beni
• 2 tbs finely chopped chives
Crabcakes:
• 1 lb crabmeat
• 1 tbs dijon mustard
• 2 onions, finely chopped
• 1 tbs vegetable oil
• 1 tsp hot pepper sauce
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 2 pimento peppers, seeded and minced
• 1/2 cup chopped chives
• 2 tbs thyme
• 2 tbs chopped celery
• 2 cloves garlic minced
• 1 tbs lime juice
• 1 1/2 cup fresh breadcrumbs
• 1 egg
Vegetable oil for frying. Make the mayonnaise by combining all the ingredients, refrigerate until ready for use.
Make the crabcakes:
Heat one tablespoon oil in a skillet, saute onions for about five minutes
Place in a large mixing bowl and add all the other ingredients, mix well, the mixture should hold together.
If mixture seems too crumbly, add a little water to bring it together.
Shape mixture into 16 to 20 patties.
Heat oil in skillet, and fry patties for about 3 minutes per side until golden brown.
Drain and serve with chili mayonnaise.
Makes 16 -20 small crabcakes
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