Newspaper Page Text
♦ WEDNESDAY, DECEMBER 13, 2006
6C
BEEF
From page iC
Chocolate-Port Sauce:
3 tablespoons butter
3/4 cup finely chopped
shallots
1-1/2 teaspoons finely
chopped fresh thyme
1-1/4 cups port wine
1 can (14 to 14-1/2 ounc
es) ready-to-serve beef
broth
3/4 cup whipping
cream
1 tablespoon soy sauce
3/4 ounce bitter
sweet chocolate, finely
chopped
Salt and ground black
pepper
Heat oven to 350 degrees.
Combine seasoning ingredi
ents; press evenly onto all
surfaces of beef roast.
Place roast, fat side up, in
shallow roasting pan. Insert
ovenproof meat thermometer
so tip is centered in thickest
part of beef, not resting in
fat or touching bone. Do not
add water or cover. Roast in
350 degree oven oven 2-1/4
to 2-1/2 hours for medium
rare; 2-3/4 to three hours for
medium doneness.
Meanwhile prepare
Chocolate-Port Sauce. Melt
butter in large nonstick skil
let over medium heat. Add
shallots and thyme; cook
and stir four to six minutes
or until shallots are lightly
browned.
Add port; cook five to seven
minutes or until reduced by
one half, stirring occasional
ly. Add broth; bring to a boil.
Reduce heat to medium; cook
15 to 17 minutes or until
reduced by one half, stirring
occasionally. Stir in cream
and soy sauce; cook three to
five minutes or until slightly
thickened, stirring frequent
ly. Remove from heat. Add
chocolate; stir until melted.
Season with salt and pepper,
as desired. Keep warm.
About 45 minutes before
serving, prepare Goat Cheese
Mashed Potatoes.
Remove roast when meat
thermometer registers 135
degrees for medium rare;
150 degrees for medium.
Transfer roast to carving
board; tent loosely with alu
minum foil.
Let stand 15 to 20 minutes.
(Temperature will continue
to rise about 10 degrees to
reach 145 degrees for medi
um rare; 160 degrees for
medium.)
Carve roast into slices;
season with salt, as desired.
Serve with sauce and mashed
potatoes. Garnish with pars
ley, if desired.
Goat Cheese Mashed
Potatoes:
Peel 3-1/2 pounds all-pur
pose potatoes and cut into
2-inch pieces. Place potatoes
in stockpot and add enough
water to cover potatoes; add
salt as desired. Bring water
to a boil.
Reduce heat; cover and
cook 25 to 30 minutes or
until potatoes are tender.
Drain well.
Mash potatoes with 1-1/2
cups milk, six ounces soft
ened goat cheese and two
tablespoons butter in large
bowl with electric mixer
until smooth. Season with
1-1/2 teaspoons salt and pep-
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• Cooking times given on recipes are only a guide - the best way to determine doneness is with a thermometer.
• Insert an ovenproof meat thermometer into the center of the thickest part of the roast, not touching bone, fat or the pan. This type of thermom
eter remains in the roast during the entire cooking process. Or, use an instant-read thermometer to check meat temperature periodically during
cooking. It is not oven safe, so it cannot be left in the roast while it is in the oven. Insert an instant-read thermometer toward end of cooking time
for about 15 seconds. Remove thermometer; continue cooking,if necessary.
•To prevent overcooking, remove roast from oven when thermometer registers 10 degrees below desired doneness.
Roast according to chart. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue
to rise 5 degrees to 10 degrees to reach desired doneness and roast will be easier to carve.)
A sharp carving knife is a must. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices
can be. Rib, ribeye and tenderloin roasts can be sliced 1/2 to 3/4 inch thick. Round tip, eye round and tri*tip should be no more than 1/4 inch thick.
Keep it Safe. Practice food safety
Always defrost frozen roasts in the refrigerator, never at room temperature. Allow 4 to 7 hours per pound to defrost a large roast; 3 to 5 hours per
pound for a small roast. To avoid cross-contamination and prevent foodbome illness, follow these easy steps:
• Wash hands well in hot soapy water before and after handling meat and other fresh foods. Also wash utensils, counters, cutting boards and other
surfaces after contact with raw meat.
• Keep raw meat and meat juices separate from other foods, both in the refrigerator and during preparation.
• Don’t place cooked foods on the same board, tray or platter that held raw meat. Keep carving boards separate from other food prep areas and
serving platters. :*
Enjoy
The great flavor of a beef roast with favorite holiday accompaniments!
Source: National Cattlemen’s Beef Association on behalf of The Beef Checkoff.
per, as desired. Keep warm.
Cook’s Tips: To prevent
seasoning on roast from
overbrowning, tent loosely
with aluminum foil after
roasting for one hour.
Sauce may be prepared up
to one day ahead. Cover and
refrigerate.
Reheat gently before serv
ing. Do not boil.
Original source: National
Cattlemen’s Beef Association
on behalf of The Beef
Checkoff.
Fennel-Crusted
Beef Roast with
White Beans,
Tomatoes And
Arugula
1 boneless beef round
tip roast (4 to 6 pounds)
2 cans (15 ounces each)
Great Northern beans
2 tablespoons olive oil
1 teaspoon minced gar
lic
1 teaspoon chopped
fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups grape tomatoes
6 cups fresh baby aru
gula or fresh baby spin
ach (about 5 ounces)
Shaved Parmesan
cheese (optional)
Seasoning:
2 tablespoons minced
garlic
1 tablespoon fennel
seeds
2 teaspoons coarse
grind black pepper
Heat oven to 325 degrees.
Combine seasoning ingredi
ents; press evenly onto all
surfaces of beef roast.
Place roast on rack in
shallow roasting pan. Insert
ovenproof meat thermom
eter so tip is centered in
thickest part of beef, not
resting in fat.
Do not add water or cover.
Roast in 325 degree oven 2
to 2-1/2 hours for medium
rare; 2-1/2 to three hours for
medium doneness.
Meanwhile drain beans,
reserving 1/4 cup liquid.
Place beads, two table
spoons reserved liquid, two
tablespoons oil and garlic in
a food processor.
Cover; process until
smooth. Add rosemary, salt
and pepper. Cover; pulse on
and off until well blended.
Cover; refrigerate until
ready to use. Refrigerate
remaining two tablespoons
bean liquid.
Remove roast when meat
thermometer registers 140
degrees for medium-rare;
155 degrees for medium.
Transfer roast to carving
board; tent loosely with
aluminum foil. Let stand,
covered, 15 to 20 minutes.
(Temperature will continue
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FOOD
to rise about five degrees to
reach 145 degrees for medi
um-rare; 160 degrees for
medium.) Just before serv
ing, heat 1 tablespoon oil in
large nonstick skillet over
medium heat. Add toma
toes; cook and stir two to
three minutes or until skins
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begin to split. Add arugula;
remove from heat. Toss to
coat with oil. Season with
salt and pepper, as desired.
Remove from skillet; keep
warm. Add bean mixture to
skillet. Cook and stir over
medium heat three to five
minutes or until just heat
DINNER SPECIAL
Prime
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Dinner
$9.95
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HOUSTON DAILY JOURNAL
ed through, adding one to
two tablespoons remaining
bean liquid as necessary for
desired consistency. Carve
roast into thin slices. Serve
with bean and arugula mix
tures. Garnish with cheese,
if desired.
Makes 8 to 10 servings.
I 41345
41984