Monday, May 2, 2016

Mississippi Roast, Bourbon Peaches and Mame

Jones Creek Beef #3   Mississippi Roast

This time we're making a "new traditional" roast, the recipe for which has been pinned and blogged almost to death according to some folks. 

The brain child of Mississippi residents Robin Chapman and Karen Farese, this recipe has gone viral, and Ms Chapman has appeared on the Oprah show among other things, touting her invention. I should be so lucky! In spite of all the media hype this recipe is simplicity itself and very flavor-filled.

2 lb Jones Creek Chuck or Rump Roast
1-2 tsp Kosher Salt and freshly ground Black Pepper, to taste
1/4 cup AP flour
3 Tbsp Olive Oil, for browning
1/2 stick unsalted Butter
1 packet powdered Ranch Dressing mix
1 packet Au Jus Gravy mix
12-16 pepperoncini
Optional -- chopped parsley, for garnish
Salt and pepper the roast, if desired. Then coat with the flour and brown in a splash of oil until you get a nice dark crust. Put the browned roast in a slow cooker. Surround the roast with the pepperoncini and the pickling liquid. Sprinkle the roast with the seasoning packets, and top with the butter. Cover and set the timer for six hours.
Meanwhile figure out what side dishes you want to serve, and cook them. I went with what the Scots would call Tatties & Neeps -- chunky cut potatoes and turnips cooked together, with frozen peas & carrots.

O..M..G.. This is FLAVOR-FILLED!! We need a new word to describe how good this is. The rich taste of the lean grass-fed beef cooked almost to falling apart; the little bit spicy, little bit vinegary mouth watering gravy. Can you say "heaven on a plate?" I knew you could. 
I cooked the roast Sunday afternoon/evening while we watched our favorite PBS shows, and we tasted it about 9PM. Sally demanded a slice of roast with veggies, tatties & neeps for her lunch on Monday. Almost unheard of from the woman who doesn't care for warmed up beef!! I took the remaining roast and sides to the boat for my in-the-week main dish and shared it with Sara and John for Monday lunch, and then had it for two more meals myself.

Holly's Bourbon Peach Cobbler
I found this recipe while searching for something "no-bake" to do with a jar of bourbon-infused peaches which Sally's daughter Holly had sent me from Alexandria, VA. I made this dessert for our "Sunday Brunch with Mum" a week or so back.

Since I had a jar of cooked peaches, I skipped straight to heating the syrupy peaches to thicken the sauce, then put the hot concoction into bowls. I topped the peaches with crumbles of home-made gingersnaps from Uncle Charlie, the local cookie-maker who passes out yummy baked goods to veterans at the VA.

3-4 cups sliced fresh Peaches
1/2 cup Water
1/2 cup Brown Sugar, divided 
2 Tbsp Butter or Margarine
1/8 tsp Vanilla
3 Tbsp Cornstarch
pinch of Salt
2 cups crumbled Ginger Snaps

In a saucepan, combine 1/4 cup sugar, cornstarch, salt, and water. Stir to dissolve, then cook over medium heat, stirring constantly until mixture thickens.

Add vanilla and peaches. Stir to mix thoroughly. Taste. Add the remaining sugar (if needed)and butter, and cook until the sugar dissolves and the peaches have softened a bit.
Pour into an 8-inch square pan, a pie pan, or individual serving dishes. Top with crumbed ginger snaps. Serve with cream, whipped cream, or vanilla ice cream.

Mame.... how I love ya, how I love ya.....
Yep, we're heading into tropical fruit season. We went to the Ortiz Farmers Market on Sunday and saw Longan, Mangoes of several varieties, Apple Bananas, and the first Mame of the season. The middle-brown, football-shaped Mame, with its sweet orange flesh, is one our favorite subjects for dessert smoothies, with or without a scoop of Greek yogurt. The price is a bit high right now,but we couldn't resist a nice mushy-ripe two pounder for Sunday evening dessert.
 This last photo just doesn't capture the pastel orange color of the smoothie made from just fruit and half & half...

No comments:

Post a Comment

What's up in your kitchen?

Note: Only a member of this blog may post a comment.