This week

Hello! I got a little busy for a while there with my job. New year, new resolution to blog a bit more consistently. Here’s the plan for this week, subject to change, of course.

Sunday: leftovers. I’m getting serious about cleaning out the refrigerator, freezer and pantry in advance of a major kitchen construction project starting in a couple months (fingers crossed and stay tuned).

Monday: Homemade pizza with sausage, peppers, onions, mushrooms, and homemade pizza sauce. Salad: romaine lettuce (go Tom!), roasted red peppers, magic salad dressing and parmesan.

Tuesday: So much more than leftover pot roast.*

Wednesday: Thai food! Stay tuned.

Thursday: Roasted chicken breast, with just salt and pepper. Buttered egg noodles. Steamed broccoli and roasted sweet potatoes.

Friday: Chicken sandwiches, potato chips, carrot sticks.

Saturday: Pernil, habichuelas guisadas (recipe TBA), arroz blanco y…como se dice “sauteed kale with garlic?”

From last week: Pot roast

1 chuck roast (rolled and tied, or not)
1 large carrot
1 onion
1 stalk celery
2 bay leaves
chicken stock
red wine
salt and pepper
olive oil

I use my Le Creuset pot for this. You can use any pot that can be used on the stovetop and in the oven. Or, brown the meat in a frying pan and transfer to a deep oven-safe casserole pot before putting it in the oven.

Salt the roast and brown it on all sides in oil. Then throw in the vegetables (each cut into 2-4 pieces) and let them brown a bit. Add a mix of chicken stock and red wine (any kind). You can use mostly stock or mostly wine or anything in between! You want the liquid to come up at least halfway up the meat. Add the bay leaves and bring to a simmer.

Put the whole thing in the oven and bake at 325 until the roast comes apart when you poke it (3 hours?), turning the meat every 30-45 minutes.

Take the meat out of the pot and set aside until it’s cooled enough to handle. Strain the liquid (or just fish the vegetables and bay leaves out with tongs). Let the liquid cool a bit, then use a gravy separator or ziploc bag to get rid of the fat. Then boil the liquid until it’s reduced enough to coat a spoon.Taste and add salt if needed (probably not), and pepper.

Shred the meat (and remove any fat), then add the meat back to the sauce and reheat. Not for the squeamish: I just rip it apart with my bare hands. Eat with mashed potatoes or buttered egg noodles.

*I chop up the leftover pot roast (and sauce!), throw it in a baking dish, add layers of frozen corn and peas, and then cover it all with a layer of extremely buttery mashed potatoes. Bake until the potatoes are a tiny bit browned. Yum.

 

One thought on “This week

  1. I just made porchetta for xmas dinner, it is essentially Italian pernil. Or, pernil is Puerto Rican porchetta. Whatevs.

    Point is, to crisp the skin I cranked the heat to 500 for about 10-20 minutes. It puffed up like crazy. Just keep an eye on it so you don’t burn it. Unless you like that extra flavor.

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