Recipe: Seasoned Rump Roast

Image by mrlerone via Flickr

From Denny: Sometimes simple and rustic is best!

From: Cochon Butcher

Ingredients:

4 lbs rump roast

2 cups crimini mushrooms, chopped in ½ inch pieces

1 cup carrots, chopped in ½ inch pieces

1 cup onion, chopped in ½ inch pieces

1 cup par cooked potatoes, chopped in ½ inch pieces

2 cups red wine

1 cup stock (or water)


Directions: Place roast in a roasting pan or rack and cook at 450 degrees for about 30 minutes to form a nice brown crust. Add the chopped vegetables and the wine and reduce heat to 300 degrees. Cook for about one hour and 15 minutes for medium rare. Remove meat from pan and place the roasting pan over a medium high burner. Add stock and cook vigorously for 3 to 5 minutes to slightly intensify broth. Serve to accompany the roast.

Recipe: Black-Eyed Pea Jambalaya

Image via Wikipedia

Black-Eyed Pea Jambalaya

Here’s a different twist on a yummy Louisiana dish: using black-eyed peas! These peas are very popular here, usually as a side dish.

From: Frances Durham

Yield: Serves about 12


Black-Eyed Pea Jambalaya


Ingredients:


1 (16 ounce) can Trappey’s black-eyed peas with jalapeños, undrained

1 ½ cups Uncle Ben’s uncooked rice

1 medium onion, chopped

1 (14 ounce) can beef broth

1 (4 ounce) can mushrooms, drained

½ cup butter

1 pound smoked sausage, cut into bite-sized pieces

Chopped garlic to taste

Salt and pepper to taste


Directions: Combine the black-eyed peas, rice, onion, beef broth, mushrooms, butter and sausage in an electric rice cooker. Season to taste with garlic, salt and pepper.

Cook according to directions from the rice cooker, gently stirring once when the cooker reaches the warm mode.