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Dave's Cookbook 04102009

Dave's Cookbook 04102009

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Published by Dave Stiles
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.

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Published by: Dave Stiles on May 18, 2009
Copyright:Attribution Non-commercial

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05/11/2014

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Recently I had the Southwest style Post Roast from Desert
Fire restaurant. It was delicious. I think I have duplicated the
rich, southwest flavors in both their pot roast and in their
tasty mashed potatoes. Warning - THIS IS NOT A LOW-
CAL DISH, AND NOT FOR THE TIMID. Make sure you
use real butter, if you don't have it, go get it.

Ingredients

1 3 to 5 LB thick chuck blade roast (or any good piece of beef suitable for two stage or braising, moist cooking
method will work)
8 - 10 cups of beef stock or enough to cover the
beef (natural is best, but canned or paste will work)
6 cloves garlic, smashed and chopped fine
1 medium onion, coarse chopped
2 medium carrots, coarse chopped
2 small zucchini, cut in thick rounds
2 stalks celery, coarse chopped
1 bay leaf
4 to 6 sprigs of fresh oregano
2 TBS. of tomato paste
1 small jalapeño pepper, seeds removed, chopped fine
1 large red mild pepper (or any other combination of mild southwest
peppers)
3 or 4 dark dried poblano peppers. You see them hanging in
specialty food shops all the time) peppers, re-hydrated and
pureed.
1 small hot pepper, of your choice, remove seeds, chopped
fine - add as
much as you want, don't overdo it. (don't get it in your eyes)
1/2 fresh ground black pepper

Directions

Soak the poblano peppers in boiling water. Remove peppers,
puree in a blender, add peppers and soaking water to pot
roast cooking liquid. In a large cast iron Dutch oven (you
may also use a roasting pan), over high heat, with a 1/4 cup
of olive oil, thoroughly brown (almost
black to get good caramelizing) the roast on all sides, add
the vegetables and the liquid to just cover the roast. Add
liquid as necessary. Season with the salt and black pepper.
Cook the roast in a 325 degree oven, covered or cook on the

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top of the stove. After a couple of hours, check for tenderness.

When the meat is almost tender, add the garlic and other seasonings. At this point, add fresh carrots, small baby
onions, zucchini, potatoes (as many as you need for 6 to 8 people) and any other vegetable you want to
accompany the pot roast. Cook the meat until it shreds easily. When the vegetables are done, remove them to a
warm platter. Put the drained potatoes and some of the drained vegetable bits from the sauce into a mixing
bowl, crush with a potato masher, add 2 cloves garlic, a bit of the chopped pepper, 3 TBS real butter, ¼ cup
heavy cream, and 1 cup shredded sharp cheddar cheese. Whip the potatoes to a mash and season to taste. They
should have a distinct garlic/peppery flavor.

The sauce should be made from the cooking liquid. Whatever vegetable bits remain in the stock, puree using a
blender or electric mixing wand. Make a brown roux by cooking equal parts (by weight) of peanut oil and flour
in a thick bottomed pan over med-high heat. Stir constantly until the roux attains a peanut butter color. Do not
blacken or burn the flour, if you do, throw it away and start over. Thicken the sauce with the roux to your
desired consistency. Finish the sauce with a TBS or 2 of real butter, and adjust seasoning. Serve the pot roast on
a large plate with the mashed potatoes, cooked vegetables, a healthy serving of the sauce, good thick crusty
Italian bread, and a heady red wine. It should be spicy, but not fiery HOT! The sauce should be redolent of
peppers and have a rich smooth character.

Hot bread spread:

combine 1/4 stick of butter, 1 clove of smashed, finely chopped garlic, a tsp. of Dijon mustard, a TBS of extra
virgin olive oil, and a dash or two or three of cayenne pepper. Blend in a bowl with a fork until it is a smooth
mixture. This is great on the bread with the pot roast, or anytime. It's also good on vegetables.

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