With Dark Red Wine and Fresh Chuck Meat!
Check your refrigerator, wine cellar and pantry for the following ingredients:
- One bone-in arm chuck roast, a pricier cut of beef, or short ribs
- 2 T. of your favorite seasoning blend . . . thyme, sage, basil, tarragon, paprika, etc.
- 4 T. olive or safflower oil
- 3 c. mixed celery, carrots, leeks, shallots etc.
- Whole onions (however many you wish to eat)
- Potatoes (Yukon, Red, and Idaho Russet are our favorites)
- 5 garlic cloves, sliced thin
- Allspice if you’d like a taste of Greek food
- 1 c. canned tomato puree
- 3 bay leaves
- 1 t. peppercorns
- 1-1/2 c. beef stock
- ½ c. Port Wine
- 1 c. Merlot (you may use Cab, Syrah, or Pinot if you opened it within 3 days)
Set aside a large oven-tempered roasting pan, be it glass or metal. No china or plastics, please. It is best to choose a pan with a top cover particularly if there is not enough aluminum foil available in the kitchen..
Get a skillet over high heat and add several drops of oil. Brown the meat on both sides. This is important to contain the beef’s natural juices. Don’t use a top because you need to closely watch the searing process to avoid deep blackening. Add salt unless the seniors coming to dinner are on a low sodium diet. Remove meat from the frying pan when this beef searing operation is finished. Sauté the vegetables until glassy-looking, remove and reserve for later. Don’t overcook. Add the garlic, herbs, and spices to the pan, cooking until nicely colored. Add the wines and tomato. Reduce liquids by half at a boil. Add the beef stock. You might bring it almost to a boil so the bottom of the pan does not scorch or just throw it in the oven after taking the next step.
Add vegetables to pot. Add the meat back to the pan. The top of the roast should “crown” out of the braising liquid. Place a 5-inch square of foil or the pan’s cover over the exposed meat. Place the pan in a 325-degree oven and cook for 2 hours on a slow bake.
You may double this baking time if you wish; keep forking the roast once and awhile until it is at your desired level of tenderness. This step is optional: Remove meat and vegetables from pan. Place the baking pan on the stovetop, bring liquids to a simmer, and reduce by a third to thicken. Season and serve the gravy along side with the meat and vegetables. It is all gravy!
= = = = =
This is one of many recipes contained in David A. Dailey’s cookbook:
Confessions of an Oenophile – An American Family Cookbook
Available from Barnes & Noble, Amazon, and the publisher Outskirts Press
= = = = =
Given my latest moonlighting schedule, I am enjoying a stop at I-HOP on my way to the bunkhouse between 3 and 4 a.m. PDT.
This Thursday, I met a delightful quartet of young adults (they just happened to be black: The lone male reminded me of Jimmy Walker of “Good Times” and one of the women also had family back home in Indiana). Our two tables were the only ones occupied and Patty gave us all terrific service.
Later today I have appointments with two psychiatrists. Imagine at least one of them will recommend therapy or some pill to rid myself of my newly acquired pancake addiction before dawn.
Is there PA meetings scheduled somewhere?
This cookbook has been in the works for decades. As a “latchkey kid” long before the term was popularized, I was preparing meals for myself from age ten or so. I would like to be able to claim that I learned the kitchen basics at my mother’s elbow, but the truth is I found my way reading cookbooks and through trial-and-error.
When I inherited my mother’s and grandmother’s recipes on index cards, I took it upon myself to reconstruct my family’s kitchen legacy which had previously only been preserved in the hearts and memories of our family and friends.
Thus, a fair amount of contemporary thought and planning has gone into this cookbook, and it has been shaped by my own tastes and interests. For example, it has been my goal to put together a practical family cookbook using wine as an important ingredient in a wide variety of menus. I live in the wine country of northern California, where wine is an important influence in the whole culture. I have therefore taken our old family meals and embellished them accordingly.
I have also tended to focus on “comfort foods” which, though some people accuse this use of food as being inherently unhealthy, can be made increasingly beneficial if only the cook will think about how home-grown produce and local ingredients can be integrated and experiment with them. I therefore have included recipes which use those foods and ingredients that are available, not only to us in California, but in the Midwestern, Southern and the Atlantic states.
We are entering an era in which rising transportation costs and food safety concerns will likely change our ways with food. These recipes limit the mandatory use of gourmet, exotic, and hard-to-find ingredients. I have, in fact, organized the book according to the seasons of the year when local ingredients are more likely to be “in season.”
I can recall during college that my dear future wife tried baking homemade wheat bread. Too bad she got confused between baking powder and baking soda; we ended up using the loaves as doorstops. Remember to have a sense of humor in the kitchen – no matter what may happen.
Over 100 Recipes including Ideas for Vegetarians and How to Cook Authentic Jamaican Jerk Chicken and Pork
Cooking comfort and gourmet meals with wine and love is the common thread in Confessions of An Oenophile *. The author spent two years living in California’s Napa and Sonoma County to write and focus group test his recipes.
Meet the nutrition challenge, surprise children with a variety of good tastes, and delight dinner party guests. Use ingredients that are commonly kept on hand in the kitchen.
Here are a few ideas from David A. Dailey’s cookbook, Confessions of An Oenophile *- An American Family Cookbook (ISBN = 978-1-4327-2254-8):
Auntie Yvonne, my oldest daughter’s godmother, was born and raised in Jamaica. So I believe her recipe is the most authentic as well as the most delicious I have ever tasted!
This recipe can be easy.
To illustrate this point:
If you can find it in the grocery, pick up two bottles of Pickapeppa Sauce. Look for a colorful label on a bottle about the size of a small bottle of steak sauce. You will be amazed at how this miracle, special ingredient will flavor your cooking. Yvonne also was well-known for her fried pork chops with this magic sauce.
If Pickapeppa Sauce is unavailable in your area, unquestionably it is up to you to choose the right spices in the optimum amounts. You could always mail order some (via www. farawayfoods. com/ pickapeppa). Instead, you might get lucky and find something like Johnny’s All Natural Jamaica Me Crazy Seasoned Pepper.
From scratch you could make something up in the kitchen.
different varieties of pepper, sugar cane juice (corn syrup might work),
paprika, onions, and
fresh red and green peppers.
Next add the following if they appeal to you:
- a quarter cup of malt vinegar,
- two teaspoons of molasses,
- three chopped green onion tops,
- one tablespoon of powdered thyme,
- a dash of olive oil,
- four teaspoons of allspice,
- three teaspoons each of cinnamon, nutmeg, and ginger,
- and a half cup of lime juice.
Spill a bit white wine into it, too. In my experience, I typically dump the wine into the cauldron.
My family has loved cornbread with this recipe. To make things easy for yourself, just buy boxes of Jiffy or some other cornbread mix.
I believe Auntie Yvonne would prepare some greens for the meal, too. That is your call.
OK, now that you have the spices together, prepare the chicken or pork. Clean and cut it up. You can save time in the kitchen by purchasing your favorite white and dark chicken pieces directly from the market.
Get a large skillet hot with oil and place the meat in it long enough to brown parts of it.
Preheat the oven to 325.
Ouch, be careful not to burn your hands or get hot oil splattered upon you. I’d recommend using the top of the frying pan, hot pads, and the longest metal tongs you have.
Once “toasted”, place the chicken into a baking dish and add liberal amounts of your spiced flavoring. Use about a cup of water, another cup of wine, the spicy batter, and fresh peppers then mix the meat with the liquid.
If you are satisfied that the chicken is well-spiced, place it into the oven with foil and begin to enjoy the baking aroma. It will be ready in about a half hour. If you cook it for an hour or more, the meat may really just fall off the bone.
As the home chef, you do have options of cooking it covered on the stovetop, or not, or covering the baking chicken with foil in order to give it a darker color.
Who loves not woman, wine and song, remains a fool his whole life long.
~ Martin Luther
Here are almost a dozen ideas to prepare turkey:
- Gin’s Chinese Turkey Salad
- Tiger’s Polenta and Turkey
- Uncle Stan’s Turkey Tetrazzini
- Cheddar, Bird, and Broccoli Sidedish
- Tom Turkey Chili
- U. S. Navy Bean and Turkey Soup
- BBQ Sloppy Joseph
It will take little time finding out how sick your loved ones can get of eating cold turkey sandwiches or how lame it becomes trying to disguise turkey meat with gravy.
As long as the leftovers are stored safely, the meat can be used for days. Varying the spices is the key. Don’t be afraid of experimenting with small batches.
* Confessions of An Oenophile – An American Family Cookbook was published in 2008 by Outskirts Press.
It may be ordered for your kitchen collection and folks on your Christmas gift list from Amazon and Barnes & Noble for $29.95 plus shipping and handling.
Amazon, Barnes & Noble, and the publisher are currently offering a discount.
= = = = =
Max’s Scout Services & Communications, LLC
[ for musement only ]