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Entries for ' holiday recipe'

Pork Belly Burnt End Stuffed Leg of Lamb

Pork Belly Burnt End Stuffed Leg of Lamb

Posted on March 26, 2018

Sometimes the best-laid plans go off the rails into places unknown and you have no idea how to come back from it. That’s what happened with this week’s recipe. I had pulled all of the ingredients to make a delicious porketta, however, the universe had other plans, and that is how Pork Belly Burnt End Stuffed Leg of Lamb came to be. Turns out that the pork belly I had pulled out had no skin on it, meaning that I would lose all of the delicious drippings instead of creating succulent meat. Add that to being about 3 hours behind schedule and there you have it, a recipe for potential disaster. Or so I thought. Instead of being defeated, I got creative, turning the pork belly into a giant burnt-end and then stuffing it in a leg of lamb. What happened next, well you will have to taste it to believe it!

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The Perfect Sous Vide Rump Roast

The Perfect Sous Vide Rump Roast

with Scotch Gravy

Posted on January 24, 2017
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties. 

Posted in: Beef
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The Rotisserie Prime Rib Roast

The Rotisserie Prime Rib Roast

This is how!

Posted on September 22, 2011
I just received a forwarded email from a colleague here. It was a request for a recipe, beef on the rotisserie. What a rarely used piece of equipment. I can’t believe I haven’t done more with this! Thank you, Ken, for bringing this to my attention.
Posted in: Beef
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