Page 20 - Florida Sentinel 12-25-18

Recipes
Classic Pot Roast
INGREDIENTS:
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion • 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less- sodium beef broth
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
DIRECTIONS:
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces • 1 bay leaf
– Preheat oven to 350o.
– Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
– Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender. – Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mix- ture and cooking liquid. Garnish with thyme leaves, if desired.
BBQ Oven Short Ribs
INGREDIENTS:
• 1/4 cup sweet paprika
• 1 tablespoon onion powder
• Kosher salt and freshly ground black pepper
• 2 teaspoons dry oregano
• 2 teaspoons garlic powder
DIRECTIONS:
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper • 6 pounds short-ribs, flanken- cut (about 6 ribs bone-in, cut into 5 to 6-inch strips)
• 1/2 cup honey
– Heat the oven to 300 degrees F.
– In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
– Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the tempera- ture to 425 degrees F.
– Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. – Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.
Chicken Pot Pie
INGREDIENTS:
• 1 cup peeled and diced potato • 3/4 cup sliced carrot
• 1/2 cup Challenge butter
• 2/3 cup diced onion
• 1 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning • 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup milk
• 3 cups shredded chicken from a rotisserie chicken
• 1 cup peas
DIRECTIONS:
• 2 refrigerated pie crusts
• 1 egg beaten together with 1 ta- blespoon water to make an egg wash
– Preheat oven to 425 degrees. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
– Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes. Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
– Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for season- ing and add more salt and pepper if desired.
– Stir in chicken and peas. Turn heat off. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
– Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
– Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
– Place on a baking sheet and place in oven and bake for 30 minutes.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 28, 2018