Text 10264, 92 rader
Skriven 2007-01-10 00:27:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: serving sizes
=========================
 -=> On 01-09-07  02:23,  Jim Weller <=-
 -=> spoke to Dale Shipp about serving sizes <=-

 JW> I love gnawing the bone but it also enriches a soup pot, along with
 JW> the pan juices. A tough choice every time.

   Life is full of tough choices:-}}  Some are easier than others.

 JW> This sounds like too much horseradish and cheese for just one steak.
 JW> And wouldn't mustard work better than horseradish here anyway?

 JW> Title: CATFM Horseradish And Bleu Cheese Encrusted Rib Eye

 JW> 1    big rib eye about 14 oz
 JW> 1    jar of horseradish

   At first glance it does sound like way too much.   OTOH, Gail came
   across a crockpot beef roast recipe that also uses a full jar when
   you might have thought a teaspoon would do.  She tried it, and says
   that she would try it again.   The end result was not a biting
   horseradish flavor like you might expect if you spread it onto a
   piece of meat raw, but was unusual and pretty good.

 JW> 6 oz blue cheese

   I like blue cheese, but once had a blue cheese hamburger and thought
   it was horrid.   Something about hot blue cheese turned me off, and
   so I would not try that recipe.

 JW> Drain the horseradish. Season your steak with S&P. Bring to room temp.
 JW> Grill your steak until it is 3/4 cooked. Remove and top with the
 JW> drained horseradish and blue cheese. Place back on the grill (cheese
 JW> side up) and let the cheese turn golden brown and bubly. Remove form
 JW> the grill and let it rest.

  Here is the recipe Gail tried.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Savory Pot Roast (8 Points) TESTED
 Categories: Crockpot, Tested
      Yield: 8 servings
 
           SEE NOTE BELOW
  3 1/2 lb Beef boneless chuck roast
      1 tb Vegetable oil
      8 sm Red potatoes, cut in half
      3 c  Baby-cut carrots
      1 lg Onion, coarsely chopped (1
           -cup)
      5 oz Jar prepared horseradish
      1 ts Salt
    1/2 ts Pepper
      1 c  Water
 
  Trim fat from the roast. Heat oil in skillet over medium-high heat.
  Cook beef in oil about 10 minutes, turning occasionally, until brown
  on all sides. Place potatoes, carrots and onion in 4-6 quart slow
  cooker. Place beef on vegetables. Mix horseradish, salt and pepper;
  spread evenly over beef. Pour water over beef and vegetables. Cover
  and cook on low heat setting 8- 10 hours or until beef and vegetables
  are tender.

  Special Notes by original poster:
  This is my favorite pot roast....the horseradish gives it a nice taste
  but not horseradishey

  :            **Calories:315; Fat: 13g; Fiber: 4g
  
  Original poster not on file.

  PERSONAL NOTE by Gail:

  For my crockpot - 4 quart oval - Used 6 medium red potatoes cut in
  half , 2 cups baby carrots, 1 large onion - large dice , two celery
  ribs cut into 2 inch sections. 3 1/3 lb roast - did not brown the
  meat beforehand. Substituted 1 cup beef broth for the water. Used 6
  oz horseradish.  Cooked 12 hours on low.  Everything done.
  
  Would make again. Maybe cook for less time.
  
  Converted to MM format by Dale and Gail Shipp, Columbia Md.
 
MMMMM
 


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