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♦ 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- “t-TI I ASI ill MSI ■ * . X&j, y aur r /- "J(i7(y f Banquet Rooms!/ \3M-904^/ 2024 WATSON BLVD. • IN FRONT OF THE HOLIDAY INN • 328-9048 ' economical choicos. i nose guidelines win nc.ip determine wnat size roast to purcfiisse. * ». • 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 24 HOUR BREAKFAST • ITALIAN • MEDITERRANEAN • GREEK • ALL AMERICAN OPEN 24 HOURS/7 DMA WEEK - DINE-IN OR DELIVERY ALL YOU CAN EAT: ■ All You Can Eat j ! Soup & Salad i i FREE I I With any entrees purchased I j 20% j OFF Total Bill w/coupon Exp 1 2/30/06 Not valid with any other offers or Discounts. I, ..... . ........... .J 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 Personalized Gifts! Smfawiot&ut 9 T/fatay'uufututty 9 Atienatitotb TOTES anti HANDBAGS! Great Holiday Gifts! Come check out Nuhht’s BAGS! 478-988-2448 or Fax: 478-988-2490 740 Main Street • Perry GA 31069 GnicKc: www.sewingbees.com ox mail@sewingbees.com LUNCH SPECIAL Gyros w/ fries.. Philiy Cheesesteok w / fries J 7.95 10 oz Hamburger w/ fries.„. s s.9s Greek Salad $ 4.95 GREEK SPECIALTIES AVAILABLE! 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 Rib Dinner $9.95 TOP OHM SOIEIiMPW) 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