Reuben Meatloaf

I like reuben sandwiches so why not a reuben meatloaf? It's very tasty, I love the pairing of sauerkraut, ground beef, and swiss cheese in this recipe. If you wish, you can put a layer of corned beef slices on top of the sauerkraut which would add an authentic taste as in a reuben sandwich. Leftovers are great served cold for sandwiches.

• 1 1/2 pounds ground beef, I used lean
• 1 egg
• 2/3 cup bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cucumber relish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/4 cup Thousand Island Dressing
• 1 cup sauerkraut, drained and chopped
• 1 cup grated Swiss cheese, divided
• Aluminum foil

1. In a bowl, mix together the first eight ingredients.
2. Lay out a piece of aluminum foil, spray with cooking oil. Pat meat mixture onto the foil into a rectangular shape that will fit your  9" x  5"  baking pan.
3. Spread with thousand island dressing, top with sauerkraut, and half of the grated swiss cheese.
4. Roll up jelly roll style, peeling away the foil as you roll. Seal the seam and ends.
5. Place in greased baking pan.
6. Bake uncovered in a 375º oven for 50 to 55 minutes. When cooked, drain off any juices collected in pan.
7. Sprinkle the other half of the swiss cheese over meatloaf, place back in oven, and bake a few more minutes until cheese is melted.
8. Let stand 10 to 15 minutes before slicing, using a sharp knife.
9. Delicious served with mashed potatoes, creamed peas, and a salad. 

Pulled Pork with Root Beer BBQ Sauce

I had pulled pork cooked this way at my daughter's not long ago.  It is simple and tasty...hard to go wrong!  This is not so much a recipe...as a method.  Use any size pork loin roast...and the barbecue sauce of your choice.

• 2-3 pound pork loin roast
• 1 can root beer
• 1 bottle barbecue sauce

1. Place pork roast in slow cooker.
2. Pour can of root beer over the meat.
3. Cook on low for 8 hours.
4. Drain juices.
5. Shred pork and return to slow cooker.
6. Stir in heated barbecue sauce and keep warm in slow cooker until ready to serve.

It doesn't get any easier than that!  One can add sliced onions when cooking the pork, or make the barbecue sauce from scratch or serve on homemade buns to make it even better. But it's good as is...plain and simple.

Slow Cooked Brisket

Barbecue Brisket

This is a great recipe for a crowd! 
Ingredients:

• 1 (5-pound) brisket 
• 1 teaspoon salt 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon paprika 
• 1 onion, chopped 
• 2 stalks celery, chopped 
• 4 cloves garlic, minced 
• 1 cup chili sauce 
• 1 cup water 
• 1/4 cup fresh parsley, chopped 
• 1 (10-ounce) bottle of beer 
• Fresh parsley

Method:
 

1. Preheat the oven to 325 degrees.
2. Wash and dry the brisket, cutting away most of visible fat.
3. Sprinkle the brisket with salt, pepper and paprika.
4. Place the brisket, fat side up, in a heavy baking pan.
5. Surround with the onions, celery and garlic.
6. Pour chili sauce on top of the brisket.
7. Slowly pour the water into the pan around the brisket.
8. Sprinkle with the parsley.
9. Bake, uncovered, for 1 hour. 
10. Remove from oven and pour the beer over the brisket.
11. Do this slowly so it doesn’t wash off the chili sauce.
12. Cover the brisket and cook 3 hours longer or until tender.
13. Cool to room temperature.
14. Place in refrigerator.
15. Remove any accumulated fat from the top.
16. Slice and reheat in the sauce.
17. Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce

We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with Cattleman's BBQ Sauce.

We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!

I used my big turkey roaster. I cooked 2 – 5# briskets in it and all the extras fit in around them well for the baking time.

So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!

Hamburger Patties for the BBQ

During the summer I like to have things ready that I can throw onto the BBQ without too much fuss. You can never go wrong with hamburgers. I double the recipe, form patties and stack them with parchment between, which makes it easy to take out take as many as you need.

While the patties are on the BBQ set out the condiments, slice up tomatoes, cheese, lettuce, pickles and buns. Open your family's favorite bag of chips or serve with fresh corn on the cob or watermelon.

Ingredients: (yields 8-10 patties)

• 2 pounds lean ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup barbecue sauce
• 1/3 cup grated onion
• 1 egg
• 1 tbsp milk
• 1/2 cup dry bread crumb

Method:

1. Place all ingredients in a large bowl and using your hands mix together well.
2. Cut squares of parchment paper.
3. Form patties by taking an apple sized piece of meat, roll it into a ball and flatten it.
4. Continue until all the meat is used. You can BBQ now or go to next step.
5. Place stacks of patties in a zip lock freezer bag, seal and freeze.

Meat Pinwheels

This is one of my stand by recipes for when I get a call that we are having unexpected guests for a quick lunch on their way through town. I always have these simple ingredients in the house, and since there is no rising time involved, it is an easy yet delicious lunch.

FILLING

1 lb hamburger

1 small onion minced

salt & pepper to taste

Fry together until browned, and drain any fat.

Stir in one can Cream of Mushroom soup. Let simmer about 5 minute. cool mixture completely.

BISCUITS RECIPE

2 cups flour

2 tbsp sugar

1 tsp salt

4 tsp baking powder

1/2 tsp cream of tarter

Mix the above ingredients together. Then cut in 1/4 cup butter with a pastry blender. Then stir in 1 cup milk. Stir until dough begins to form a ball. Lightly flour counter and gently knead dough into a smooth ball.

Flour counter a bit more and roll dough into a rectangle not quite 1/2 inch thick.

Spread cooled meat mixture onto the dough and roll as a jelly roll.

Slice 1" thick sliced and place (almost touching) onto lightly greased small cookie sheet.

Bake at 425for 15-20 minutes. Meat will bubble a bit and biscuit should be golden brown.Let rest in pan while you make a thick pourable cheese sauce.

CHEESE SAUCE

Melt 1/4 cup butter in microwave

Stir in 2 tbsp flour stirring until smooth.

Add 1 1/4 cup milk. stir well and place back in microwave for several minutes till bubbly. Take out and whisk together well. You may microwave 30 more seconds until smooth. Lightly salt and pepper. Add 3/4 cup grated cheddar cheese to hot sauce and stir until cheese has melted

Serve cheese sauce on the side in a gravy boat or small pourable jug.

Serve with a garden salad.

Pork Medallion Dinner

My daughter enjoyed making this wonderful dinner for us, knowing it was new to us, since she got the recipe from her mother-in-law, Kathy, whose expertise is Italian cooking. She has introduced us to cooking with wine and olive oil and always having fresh rosemary on hand. (I freeze it and cut it fine with kitchen shears) Using one small tenderloin, this makes dinner for two.

Ingredients:

• pork tenderloin (approx. 1/2 lb/person)
• white wine (cooking wine if you prefer)
• balsamic vinaigrette
• olive oil
• few sprigs fresh rosemary
• garlic powder, salt, pepper
• potatoes and any other veggies to roast

Method:

1. Quarter unpeeled potatoes. Place in well greased or foil lined baking dish. Drizzle/sprinkle with olive oil, garlic salt, salt, pepper and rosemary. Toss. Bake at 400º F for 45 minutes or until done. You can mix in chopped carrots and cook the vegetables for 5-10 minutes before roasting, to cut down on time. You can put frozen beans alongside the potatoes, mixed with olive oil and crushed fresh garlic. 
2. Fifteen minutes before veggies are done, slice pork tenderloin into 1/2 inch slices. Heat a pan with 1/4 cup white wine.
3. Add meat. Sprinkle with leaves of 3 sprigs of rosemary, garlic powder, salt and pepper.
4. Cook at medium - high heat, turning once, until done (about 10 min).
5. Optional: drizzle with olive oil while cooking or balsamic vinegar near the end of cooking.
6. Serve with roasted vegetables and a salad. 

Make Ahead Roast Beef

This is a great way to serve a Roast Beef Dinner with lots of gravy, for Sunday (or any time) without having a lot of work when company walks in. Roast Beef served this way goes far, because the trick lies in slicing it thinly, which is easier once it’s cooled.
When shopping for a roast, look for one that is not too big, sort of shaped like a loaf. It should be lean and look like it would slice nicely. (Imagine slicing it like a loaf of bread) It’s okay if it has fat along one side, but it doesn’t have to. Boneless top sirloin, inside round roast and cross rib roasts are good. A 3 pound roast will serve 6 – 8 people. It’s also great as a left over.

Ingredients:

• 3 pounds roast beef
• Lawrys seasoning salt
• 2 – 3 garlic cloves
• 1 can cream of mushroom soup
• 1 can sliced mushrooms

Make ahead Method: (On the morning of or day before serving)

1. Season roast with Lawrys seasoning salt.
2. Place roast in a roasting pan that has been sprayed with Pam.
3. Bake uncovered at 350° F for ½ an hour.
4. Take roaster out of oven and place a couple of cloves of garlic under the twine or on top.
5. Cover with lid, turn oven down to 300° F and continue baking for another 1 ½ hours or until meat thermometer registers at 155° F.
6. Cool completely. (You can leave it in the roaster and put it in the fridge after 1 hour.)
7. Once, roast is cooled, slice it as thinly as possible, using a sharp knife.
8. Put your roaster with the drippings from the roast on medium heat on the stove. Stir in 1 can cream of mushroom soup and 1 can sliced mushrooms. Stir until it cooks. Taste for flavor - if it's too salty, shake up 1-2 Tbsp flour and 1 + cup water in a closed container and add, according to taste.
9. Using a large lifter, add the sliced meat to the gravy, leaving it sort of intact. Scoop some of the gravy on top of the meat.
10. You can now re-heat it in the oven right away for 15 min or refrigerate it and re-heat it the next day for about ½ hour, during which time you cook and mash the potatoes.
    When it’s time to serve, lift it out with a large lifter to put on a serving platter. Pour a bit of gravy on the meat and the rest into a gravy bowl.
    

Two Sauces for Baked Ham

On Easter Sunday, a traditional Mennonite meal includes Baked Ham, Plumamous, Zwiebach, either scalloped potatoes or potato salad and Paska - of course. 

I remember the long tables set up in my Grandma's basement, loaded with wonderful food.
There was lots of happy noise as the adults visited and we children ran up and down the stairs, excited to be with our cousins.

A favourite condiment for the baked ham at our house is Mustard Sauce.
 It is sweet, creamy with just a bit of bite and compliments the ham to perfection.

Mustard Sauce

• 2/3 cup sugar
• 1 tablespoon dry mustard
• 4 eggs
• 1/4 cup vinegar
• 1 tablespoon butter

1. Mix dry ingredients first.
2. Beat 4 eggs until lemon coloured and fluffy.
3. Gradually add dry ingredients and vinegar.
4. Microwave at high for 1 minute.
5. Stir well.
6. Continue to microwave at one minute intervals (I often use a lower power), stirring each time until mixture thickens but is still creamy. You will need to watch it carefully that it does not overcook. Do not allow it to bubble. When it overcooks it loses its creamy texture.
7. Stir in butter and cool.
8. Refrigerate until serving. Serve with baked ham.
9. Store any leftovers in the fridge. This is also delicious spread on ham or sausage sandwiches.

The second sauce is a favourite of our oldest son's. Because of the raisins in it I prefer to serve it when Plumamous is not on the menu.

Raisin Sauce

• 1/4 cup brown sugar
• 3 tablespoons. cornstarch
• 1 1/2 cups water (you can use some of the broth from the ham as part of the water. Just be aware that it will be somewhat salty)
• 1/4 cup vinegar
• 1/2 cup sultana raisins (washed)
• Juice and rind of 1/2 a lemon or orange
  Add liquids and stir well.

1. Blend dry ingredients in glass bowl or pot.
2. Stir in raisins, juice and rind.
3. Microwave at one minute intervals, stirring each time or cook over medium heat on stove.
4. Cook until it thickens and begins to bubble.
5. Serve warm with baked ham or roast pork.

Peach Mango Ham Steak

If you're still wondering what kind of meat you want to prepare for Easter and if you only have a few people to serve this is the perfect ham dish. It's easy, pretty and delicious. If you have more people to serve, buy more ham steaks and make extra sauce.
This peach mango sauce can also be used over ice cream or in a crisp. So many possibilities.
 Recipe adapted from an old Country Woman magazine.

• 1 ham steak, 1 1/2 pounds, fully cooked. It doesn't really matter if it's a little over or under that weight. The one I purchased was approx 1/2" thick.
• 1 can of sliced peaches (473 ml / 16 oz), drained. Reserve 1/2 cup syrup.
• 1 mango, peeled and cut into strips. I used a medium sized mango but it doesn't really matter.
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1/2 cup orange juice

1. Grill ham steak just long enough to heat through and to give it nice grill marks. Cover and keep warm while preparing peach mango sauce.
2. In a medium size bowl (microwave safe) whisk together sugar, cornstarch, cinnamon, nutmeg, lemon juice, orange juice, and reserved peach syrup.
3. Cook until thickened and smooth, approximately 4 minutes, whisking frequently to prevent lumps.
4. Stir in peach and mango slices.
5. Pile on top of your ham steak, making sure you get some of the sauce as well. If you have extra, serve at the table for those who would like more fruit.
6. Serves: 4 

Salisbury Steak

This is an old recipe I changed many years ago by using cream of mushroom soup instead of onion soup. It is a quick, simple and tasty family meal.

Ingredients:

• 1 1/4 lbs ground beef
• 1 can cream of mushroom soup, divided
• 3/4 cup bread crumbs
• 1 egg
• 3/4 teaspoon salt
• pepper
• 1 cup water
• 1 tablespoon flour
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon mustard (powder)

Method:

1. In a bowl, combine 1/3 of the soup with beef, crumbs, egg, salt and pepper.
2. Shape into about 8 patties.
3. In large pot, brown patties, turning once. No oil needed unless meast is very lean. They easily loosen once they are browned.
4. Blend the rest of the soup, water and remaining ingredients in a shaker. Pour over patties, once they are brown on both sides. Loosen patties gently with lifter.
5. Cook over low heat about 20 - 30 min. Serve with mashed potatoes.

BBQ Flank Steak Marinade

• 1/2 cup sherry (cooking sherry is fine)
• 1/2 cup soy sauce
• 2-3 cloves crushed garlic
• 3 tablespoons olive oil
• 3 tablespoons Montreal steak spice
• 1/2 teaspoon pepper

1. In a glass jar shake together all ingredients.
2. Put 1 or 2 flank steaks in a large zip lock bag and pour marinade into bag. Seal and marinate in fridge 6-12 hours.
3. BBQ until done to your likeness. Some like it rare and others like it well done. Bast as it BBQ's with the marinade.

MENU IDEA

Tonight I will serve this with . .

SMASH POTATOES (see recipe on this blog)

Layered green salad

Fruit salad

Rustic bread

Fresh Strawberry Pie

It's Canada Day tomorrow and we are celebrating tonight with family. What a privilege we have to live in this great country. God has blessed us with much. Lets not forget to thank Him tomorrow.

Crispy Fry Bread Tacos

Where has this been all my life? I had not tried fry bread for taco shells until my daughter Alison suggested I make them and I am so glad she did. They are my new favorite shells for tacos.
But then deep fried dough, how can you go wrong. Don't you just love the odd shape of this taco? That's the fun part, you can make the taco shells any shape you want.
This is more of a suggestion than a recipe. The amount of beef I used is what I use to serve approximately 4 people. Use amount according to how many you want to feed. And if you have made too much, oh well you have delicious leftovers. And if you have leftovers you will be very happy the next day when lunch time rolls around.

Fry Bread Shells:

• Use your favorite bun dough for the shells or you can purchase bun dough from the frozen department in the supermarket. When baking buns I set aside a small amount of dough depending on how many shells I want to make. 
• If you want to make the shells later you can store the dough in a covered bowl in your refrigerator for a couple of days.

1. Pinch small pieces of dough approximately the size of a large egg. Sprinkle a bit of flour on your counter and roll out each piece fairly thin. 
2. Deep fry 2 pieces of dough at a time in hot oil over medium high heat just until golden on one side, turn over and cook until golden on the other side, they will be crispy. Place on paper towels to allow paper to absorb excess oil.
3. Set aside until ready to assemble tacos.

• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 cup water

1. Place ground beef in a skillet over medium high heat. Chop fine as it browns. Once browned, drain remaining fat from pan.
2. Add taco seasoning, water, and simmer for 5 minutes or until most of the water is absorbed.

Toppings:

• Cheddar cheese, grated
• Lettuce, chopped
• Tomatoes, chopped
• Taco sauce
• Sour cream

1. Place fry bread shell on plate, top with cheese, lettuce, and tomatoes.
2. Drizzle taco sauce over top and add desired amount of sour cream.
3. Enjoy.

Italian Meatball Sandwiches

 Making your own meatballs is easy to do and they are delicious and good to use for a sandwich or in spaghetti and meatballs. Once the sandwich is assembled you can put it in a toaster oven to melt the cheese of your choice on top of the meatballs. My family gave these meatballs a thumbs up!

Italian Meatballs

Ingredients:
1-1/2 pound of ground beef
1-pound of bulk Italian seasoned ground chicken or Italian sausage or ground pork
1 cup seasoned dry bread crumbs
3/4 cup freshly grated Parmesan cheese
1/2 cup, grated onion
2 cloves garlic, finely minced
2 teaspoons Italian Seasoning
1 teaspoon salt
1 teaspoon freshly ground pepper
2 eggs, lightly beaten
1/3 cup milk
Jarred spaghetti or marinara sauce
hoagie or sub rolls split through one side of the roll only

Method:
Preheat oven to 425 degrees
Put all the meatball ingredients (except the spaghetti sauce and rolls) in a large mixing bowl and work the meat mixture with your hands to combine. (rub your hands with olive oil before you start working the mixture so it will be a less sticky process)

When mixed well form meatballs using a 1/4 cup measure to scoop up meat to make uniform meatballs.  I found it helpful again to rub my hands with oil before forming the meatballs.
Place the meatballs on large cooking sheet lined with foil.
Bake at 425 degrees for 15-20 minutes.
Yield: 22 meatballs (You will yield more or less depending on the size you choose)

When five minutes are left on the cooking time heat up the marinara or spaghetti sauce in a large saucepan.
When meatballs are removed from oven place 12 of them into the sauce and let them simmer while preparing the rolls for sandwiches.
Put 3 meatballs on each roll and pour a little more sauce over the meatballs. If you like place 2 slices of cheese on the meatballs and heat under broiler or in toaster oven till the cheese melts.
You can also cut the meatballs in half before putting them on the rolls. 
Serve with extra sauce on the side.
The 12 meatballs will make at least 4 sandwiches and for smaller appetites using 2 meatballs you can yield 8 sandwiches.

You can freeze the remaining meatballs to use later in another dish or sandwiches.

Slow Cooker Brisket

Preparing a brisket in a slow cooker is an easy method and while it is cooking your house will smell delicious.

Ingredients:
3 tablespoons brown sugar
1 tablespoon plus 1-1/2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4-5 pound fresh beef brisket
1-1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup chopped onion
1 tablespoon Worcestershire sauce
3/4 cup broth or water

Directions:
1. In small bowl mix together brown sugar, chili powder, cumin, celery salt, garlic powder, salt and pepper.
2. Spray the inside of a 6 quart slow cooker with cooking spray. Place brisket in slow cooker and rub all over with the mixture of spices.
3. In small bowl mix the remaining ingredients together setting aside 3/4 of this mixture for the end of the cooking cycle. Pour all but the 3/4 cup of liquid over the brisket in the crock pot.
4. Cover and cook on low for 6-8 hours.
5. Remove brisket to cutting board, let stand 10 minutes.
6. Drain all but 1/2 cup of the cooking liquid from the crock pot.
7. Add the reserved 3/4 cup of ketchup mixture to the 1/2 cup of the cooking liquids in the crock pot and cook on high for fifteen minutes.
8. Cut the brisket, transfer to serving dish and then pour the heated sauce from the crock pot over the meat.

This will serve up to 10 people, more if you use the meat in sandwiches.

Tammie's Salmon Patties - regular and gluten free

My Mississippi friend, Tammie, has started baking/cooking gluten free for her daughter's health. She uses my gluten free flour mix and it has worked well for her!
This recipe for Salmon Patties is her own recipe which she has now adapted to be gluten free.  I made the patties, pictured above, for my husband and myself, and we both enjoyed  them.

• 2 (7 oz) cans Salmon, drained
• 1 green onion, chopped (I had no green onions so I used 1/4 cup minced white onions)
• 1 egg, beaten
• 1/4 cup milk 
• 1 tbs lemon juice 
• 1 cup self-rising flour
• 1/8 tsp salt (or to taste)
• 1/4 tsp garlic, minced
• 1 tbs. Worchestershire sauce 
• 1/2 - 3/4 cup blend of Parmesan and Mozzarella cheeses

1. Blend together all liquids and salmon
2. Stir in grated cheese
3. Mix together dry ingredients
4. Add dry ingredients to liquids. 
5. Form into patties 
6. Add oil to skillet and fry patties on medium heat until well browned. 

For gluten free replace flour with 

• 1 cup Julie's Flour Mix (minus 2 rounded tsp)
• 1/2 tsp salt 
• 1 1/2 tsp. baking powder (slightly rounded)
• 1/4 tsp guar or xanthan gum 
• Note- make sure your Worchestershire sauce is gluten free

note - These freeze well. I have frozen the un-fried patties and after a week or two cooked them, finding them to be as good as the ones made and fried fresh. 

Pork Chop Casserole

Earlier this summer I put out a request on facebook for good recipes using apples since our apple tree was full and ready to harvest. My bloggy friend Pat at Mille Fiori Favoriti suggested a family favorite and I tried it  and it was very good. Thank you Pat for letting me share it with our readers.

Pork Chop Casserole

4-6 bone in loin Pork Chops
2 Tablespoons Olive oil
1 Tablespoon butter
2 Cups thinly sliced onion
2 cups rice
4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon
2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter and saute the pork chops on both sides until nicely browned.
Set the sauteed chops aside.
In the same saucepan saute the rice and onions until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

 This will serve at least 5 people and more if you split some of the pork chops.
If you are only serving 4 people use 4 chops and cut down the rice to 1 cup rice and 2 cups broth and 2 cups apples. Or you could add 1-1/2 cups rice and 3 cups broth with 3 cups apples. 

Grilled Tri-Tip Roast with Mushrooms

I'm posting a tri-tip roast similar to one that Ellen posted last year. because it's easy to forget the great recipes that are there and I, for one, like to compare two recipes and find my own way after getting good hints from both. Tri- tip is a fairly lean cut of beef from the bottom sirloin and has a triangular shape to it, hence the name. If you do not see it in your meat section, you can ask the butcher to cut you one. I spy them out when they are on sale and freeze them for a beautiful, yet simple to prepare company meal.

Ingredients:

• 2 - 2 1/2 lb (1 Kg) tri-tip roast
• 2 tsp salt
• good shake of pepper 
• garlic powder

Method:

1. Rub roast with salt and sprinkle with pepper and garlic all over. Let sit in fridge for several hours and then at room temperature for about half hour before grilling.
2. Grill on high heat (375 F) for 7 minutes or until nicely browned, on each side. 
3. With one element off and one or two on, cook roast on element that is turned off allowing the heat of the elements on each side (or one side) to do the slow roast, lid closed, at 350 F. 
4. Roast about 25 - 30 minutes, until internal temperature is 145 F. for medium done. Let sit 10 minutes before carving. Check direction of the grain (easiest to see when it's raw, so make a mental note) and carve across the grain in thin slices.* (see below) Serve with mushrooms, roasted potatoes and/or yams and a salad.  Serves 6 - 8

Cooked mushrooms

To make ahead . . . slice 1 pound button mushrooms and cook in 1 - 2 Tbsp butter until juices mostly disappear, a few minutes, Continue stirring until tender or add 1/4 cup white wine (optional) and cook until juices disappear again, about 5 minutes. At this point the mushrooms should still be light and  not too soft. Set the pan aside and re-heat them just before serving.

On Carving Meat against the Grain: 

* Have you ever come away from a buffet table with a slice of roast on your plate that just seems hard to chew? The main reason could just be how it was cut. Carving meat with the grain leaves muscle fibres long and hard to chew, while cutting  across the grain (fibers) makes them shorter (barely held together) and tender. In the above photos you can see how the grain in the raw piece of meat changes direction about half way through. The knife shows the direction going across the grain. To get a tender bite, it will help to keep this in mind when you carve, by cutting it in half and changing direction half way through or creating a circular kind of carve as pictured.

Herb and Garlic Paste

We roast a lot of different large cuts of beef at our house and this preparation method with paste is tried and true.This recipe will be good for a six to ten pound beef roast like a Rib Roast or New York Strip.

What you'll need:
Balsamic Vinegar to lightly coat the beef.
3 cloves of garlic minced or pressed
2 Tablespoons chopped fresh thyme or 2 teaspoons dried.
1 Tablespoon chopped fresh Rosemary or 1 teaspoon dried.
3 Tablespoons salt
1-2 teaspoons freshly ground pepper.
2 tablespoons Olive Oil

Method:
Remove meat from refrigerator 1-2 hours before roasting.
Preheat oven to 400 degrees.
Rub the whole portion of beef with the Balsamic vinegar.
Place the meat on rack in shallow roasting pan fatty side up.
Make a paste from the next six ingredients.
Coat the top, sides and ends of the roast with the paste.
Roast at 400 degrees for 15 minutes and then turn the heat down to 350 degrees and roast until internal temperature reaches 125-130 degrees for medium rare.

Crown Roast of Pork

A crown roast gets it's unique look when you tie a rack of pork rib chops into a circle with the meat facing the inside. If you cannot find one in the fresh meat section, you can ask the butcher to tie one for you. He will most likely want to know how many ribs you need. I would choose one rib per person plus a few extra. The tips of the ribs facing the top get trimmed to create the crown and when it is tied up, the top of the center will be hollow, ready to fill with stuffing. It looks beautiful on a platter and is definitely for a time you want to splurge and spoil some people in your life. I got the gist of this recipe from Good Housekeeping, December 2013. Our family loved the lemon and rosemary rub along with the fruit in the stuffing.

Ingredients:

for roast:

• 7 - 8 lbs crown loin of pork ( about 10 ribs)
• 2 Tbsp brown sugar
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme leaves stripped from stem
• 1 Tbsp grated lemon peel
• 2  tsp salt 
• 1 tsp pepper
• 1/4 tsp ground nutmeg

for stuffing:

• 8 cups cubed bread, slightly toasted or left to dry for a day 
• 1/4 cup butter
• 1 onion, finely chopped
• 3 celery ribs, chopped
• 2 cloves garlic, chopped
• 8 slices ready cooked bacon, chopped
• 2 pears, peeled and chopped
• 1 cup dried cranberries or cherries, chopped
• 1 Tbsp fresh thyme leaves stripped from stem
• 1 Tbsp fresh rosemary leaves, chopped
• 1/4 tsp pepper
• 1 cup broth (or apple juice)

Method:

1. Mix/rub together seasonings/spices for roast until well combined and then rub all over the roast. Place on plate, cover loosely with plastic wrap, and refrigerate 4 - 24 hours.
2. About three and a half hours before dinner, preheat oven to 400 F and place pork in roaster (sprayed with oil), roasting 45 minutes uncovered. 
3. Meanwhile, in large skillet, melt butter and cook onion and celery until soft, add garlic, pre-cooked bacon, pears, cherries (or cranberries) and spices and cook until soft, about 5 minutes. 
4. Transfer to large bowl, adding bread cubes, toss gently and add juice or broth a little at a time until moist but not soaked. Set aside.
5. After pork has roasted for 45 minutes, remove from oven and fill cavity with as much stuffing as fits, mounding slightly. Put leftover stuffing in a buttered dish or wrapped in foil, to cook alongside the roast later.
6. Turn oven temperature down to 325 F and continue roasting for about one and a half to two hours, until meat thermometer reads 155 F when inserted in several places. 
7. In the last half hour of roasting, put the left over stuffing to bake alongside the roaster, During this time, cover the top of the roast and tips with foil to prevent over browning.
8. When the roast is ready, remove from oven, tent loosely with foil and let rest for 20 minutes during which time you can tie up the rest of the meal. Garnish roast on platter with cranberries, pear slices and sprigs of rosemary. Carve at the table. (Cut string and cut between each rib to serve.)

NOTE - It is valuable to have a meat thermometer on hand for assessing if the meat is cooked to perfection. After all the work and expense of this beautiful meal you do not want to slice into an under cooked or over cooked roast because of a wrong guess. Plan on about 20 minutes of cooking time per pound.

Tri-Tip Rub

When we lived in Southern California we experienced real good barbecued tri-tip roast. Tri-tip is a triangle-shaped piece of beef from the bottom sirloin. It’s also called a “Santa Maria steak” because Santa Maria, California is where it first became popular. You can barbecue it, smoke it, or roast it in the oven. What I'm sharing with you today is a good rub to prepare this cut of meat for whatever cooking method you choose. This rub recipe is enough for a two pound roast.

Tri-Tip Rub

• 2 teaspoons salt
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon celery salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon oregano 
• 1/4 teaspoon sage
• 1/4 teaspoon cayenne
• 1/4 teaspoon herbs de provence or fines herbs (optional)

Mix all ingredients well and rub onto roast lightly coated with olive oil. Wrap the rubbed roast with saran wrap and let marinate for at least 4 hours or overnight in the refrigerator.

When ready to cook unwrap roast. We let it sit at room temperature for an hour before we cook it.
For the grill we place it in the middle of a 3 burner grill with only the outer burners on and cook it to an internal temperature of approx 145 degrees for a medium roast. We place it fat side down for a few minutes and then turned it over to cook it to completion.
If you cook it in the oven it's good to have the roast elevated slightly and not sitting directly on the bottom of the pan. If you don't have an appropriate accessory to elevate it off the pan you can use thick cut slices of onion. In the oven cook it fat side up at 350 degrees until it reaches the internal temp for the doneness your family prefers. We enjoy it at approx 140-145 for medium. Slice the meat across the grain and serve.

This is my favorite way to eat Santa Maria Tri-Tip.