Wednesday, February 5, 2014
by Unknown
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This is an ultimate weekend dinner when youre busy,
just place a frozen roast with its trimmings (at the times noted)
into the oven, and
your complete dinner is ready
if you also make your rice ahead of time
so it is ready when your roast and veggies are... |
To make a tender Venison Roast, place it “frozen” into a low temperature oven ~
and smell the happiness do its work...
Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness
Posted by Sandra
INSTRUCTIONS
***Cook for the first 2 hours:4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper
***Add and cook for an additional 2 hours:1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms
***Serving (Options)--Horseradish Sauce (for recipe, click here:
Sandras Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice
METHOD
Preheat oven to 275 degrees.
Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.
Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.
Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.
*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160
~~~~~~~~~~~~
Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.
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Friday, January 24, 2014
by Unknown
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| Add caption |
Following the below tips will help you to make delicious fail- safe Biryani.
1. Always use first quality Basmati rice( I use India Gate Classic Basmati Rice for my recipes).
2. Try to use fresh cut chicken/ mutton, avoid freezer or frozen chicken/ mutton.
( People living abroad get your meat from local Indian stores or local stores or farmers market than the supermarkets).
3. For 1 cup of Basmati rice always use 1 and 1/2 cups of water.
4. For 1 kg rice use 1 kg chicken or mutton.
5. For 1 cup of rice use 1 onion, 1 tomato, 2 green chilli, 3 garlic cloves and 1/2" ginger.
6. For 1 cup of rice use 1/2" cinnamon, 1 bay leaf, 2 cloves and 2 green cardamoms.( using of star anise, javitri and mace is optional).
7.For 1 cup of rice use 1 cup of chopped mint and 1/2 cup of chopped coriander leaves.
8.Use 1/4 cup ghee or vegetable oil for preparing 1 kg biryani.
9. Enrich taste of biryani by adding coconut milk( adjust water accordingly).
(These above tips is suitable for making pressure cooker style biryani and not dum style.)
Click here for Muslims Wedding Style Chicken Biryani Recipe.
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Saturday, January 18, 2014
by Unknown
Sticky rice with mango (khao (rice) niew(sticky) ma muang(mango)) is a traditional Thai dessert. it’s very popular sweet and my son love it. Mostly I never make Thai food at home because it’s easily available here in Thailand.Traditional sticky rice make in traditional Thai steamer. If you don’t have a sticky rice steamer, you can try steaming in a regular steamer or rice cooker, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. You could also try in microwave. The water level should be just above rice,, so for 1 cup of rice to have ½ cup water. for prepare in microwave I recommend using glass or ceramic bowl with lid or microwave rice cooker is the best.
Here i make this rice in microwave. The best mango to eat with this dish is south east asia mangoes. Which called ‘Naam Dok Maai’ this mango is not very sweet like Indian mangoes and good going with this sticky rice or glutinous rice.
Ingredients:
For Rice:
- Thai white glutinous rice
- Water as needed
- 1 mango sliced
- Mung beans for decoration
For Coconut sauce:
- 3/4 cup coconut milk (fresh or caned)
- 1/3 cup sugar
- 1/4 teaspoon salt
For Topping sauce:
- 1/4 cup coconut milk
- 1 ½ teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon tapioca flour, rice flour or cornstarch
Method:
- Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
- Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
- In microwave cook 10 minutes in high hit. Take it out and stir.
- While steaming prepare the sauce for the rice.
- Add the coconut milk to a saucepan along with the sugar and salt.
- Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
- Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
- When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
- Keep adding more until you reach saturation point. (Depending on the rice absorb.)
- It should be around ¾ of the sauce. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid.
- Let it sit for 5 to 10 minutes. The rice should be a little mushy.
- Sliced mango and arrange on a plate sticky rice next to it.
- Add a spoon of the topping sauce and garnish with fried mung beans.(oops in my kitchen no have).
- This dish is not eat very cold or hot you can enjoy in room temperature.
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