usvi-on-line
menu help needed--again!
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Marcia (Mrs. Pete)
- Posts: 1576
- Joined: Mon Aug 07, 2006 9:40 pm
- Location: Madison Area, Wisconsin
Becky,
The Yorkshire pudding (popover) is so easy, as is the au jus. If they are the carnivores they sound to be, this should be the perfect complement to the roast beast.
As for appetizers, have you considered something like spinach & feta in phillo dough triangles? Or, for a cold appetizer, slices of cucumber (if you can find decent ones now) with a dollop of dill/cream cheese on top. I know these sound simple but, you were looking for simple...
Keep us posted and let us know how it goes!
The Yorkshire pudding (popover) is so easy, as is the au jus. If they are the carnivores they sound to be, this should be the perfect complement to the roast beast.
As for appetizers, have you considered something like spinach & feta in phillo dough triangles? Or, for a cold appetizer, slices of cucumber (if you can find decent ones now) with a dollop of dill/cream cheese on top. I know these sound simple but, you were looking for simple...
Keep us posted and let us know how it goes!
Marcia (Mrs. Pete)
Missing St. John. As always.
Missing St. John. As always.
Ya, I first read gravy and though "Noooooo!" If you cook the roast to 130oF-134oF and let it rest on a plate covered 15 minutes you'll have plenty of natural au jus on the plate.
Most restaurants use a concentrate to bulk up au jus and add a browner color. The best thing I've found at home for that is the "Better than Bouillon" Beef Base product. It tastes fine, but I'd just hit the au jus with a little heat to darken it up if folks are squeamish. Really, I would just serve the roast in it juice.
This roast is a great presentation and a big crowd pleaser!
Cheers, RickG
Most restaurants use a concentrate to bulk up au jus and add a browner color. The best thing I've found at home for that is the "Better than Bouillon" Beef Base product. It tastes fine, but I'd just hit the au jus with a little heat to darken it up if folks are squeamish. Really, I would just serve the roast in it juice.
This roast is a great presentation and a big crowd pleaser!
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
Hot potato dish or cold? If cold (or can be served warm) I have a good non-mayo Greek potato salad recipe I’ve used (with olives, feta, etc.) Think its from Cooking Light. Let me know if interested and I can post it.
Simplest but tasty roasted potatoes are reds cut up into small pieces thrown into one of those rectangular disposable pans with some beer, mustard, garlic, herbs of choice, maybe baby carrots and or small pieces broccoli, even small pieces of pepper (hot or sweet), drizzle olive oil over, shake salt and pepper and Emeril essence or maybe a St. John spice mix of your choice, cover and cook on grill or in oven til potatoes are fork soft.
This is pretty funny - ME giving Becky kitchen advice. Maybe others will find it useful.
Simplest but tasty roasted potatoes are reds cut up into small pieces thrown into one of those rectangular disposable pans with some beer, mustard, garlic, herbs of choice, maybe baby carrots and or small pieces broccoli, even small pieces of pepper (hot or sweet), drizzle olive oil over, shake salt and pepper and Emeril essence or maybe a St. John spice mix of your choice, cover and cook on grill or in oven til potatoes are fork soft.
This is pretty funny - ME giving Becky kitchen advice. Maybe others will find it useful.
When we come to place where the sea and the sky collide
Throw me over the edge and let my spirit glide
Throw me over the edge and let my spirit glide
UPDATE: 5 minutes before I was going to put the roast in the oven (dinner's at 2 because of the Pats game), my inlaws called and cancelled! My MIL has a cold, so I am not mad, just grateful that she did not come anyway and infect me.
The roast is now in the oven all studded with garlic and surrounded by onions.
There are going to be a lot of leftovers!
The roast is now in the oven all studded with garlic and surrounded by onions.
There are going to be a lot of leftovers!It's like looking in your soup and finding a whole different alphabet.
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Marcia (Mrs. Pete)
- Posts: 1576
- Joined: Mon Aug 07, 2006 9:40 pm
- Location: Madison Area, Wisconsin
Marcia, luckily I had not really started in on the full bore appetizer production yet, so I did not end up wasting anything except for a batch of devilled eggs that I had made for them to take home with them.
I sent most of the leftover roast home with people. I'd say there's about two dinners worth left in the fridge for John.
The yorkshire pudding came out kind of odd. I made one giant one in a cast iron skillet. It got puffy like a popover but the texture looked a little grainy(?) and it was defintely denser than the popovers I usually make.
The full main meal ended up being the roast with pan juices, potatoes and onions that I roasted in the pan alongside the meat, cauliflower-gruyere gratin, spinach, and carmelized brussel sprouts.
I sent most of the leftover roast home with people. I'd say there's about two dinners worth left in the fridge for John.
The yorkshire pudding came out kind of odd. I made one giant one in a cast iron skillet. It got puffy like a popover but the texture looked a little grainy(?) and it was defintely denser than the popovers I usually make.
The full main meal ended up being the roast with pan juices, potatoes and onions that I roasted in the pan alongside the meat, cauliflower-gruyere gratin, spinach, and carmelized brussel sprouts.
It's like looking in your soup and finding a whole different alphabet.
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Marcia (Mrs. Pete)
- Posts: 1576
- Joined: Mon Aug 07, 2006 9:40 pm
- Location: Madison Area, Wisconsin