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: Fried Oysters on the Half Shell with Bacon Horseradish Hollandaise

Image by pieboy75 via Flickr

Photo of oysters getting ready to be fried

From: Mr. B's Bistro

Yield: Serves 4


Ingredients:

1 lb shucked oysters (1 pint)

2/3 cup Crystal hot sauce

1 large egg, lightly beaten

canola oil for frying

For 3-2-1 breading:

¾ cup all-purpose flour

1/2 cup corn flour

1/2 cup cornstarch

1/4 cup cornmeal

1 tsp kosher salt

¾ tsp granulated onion

¾ tsp granulated garlic

¾ tsp paprika

½ tsp chili powder

½ tsp white pepper

rock salt for serving

2 dozen oyster shells

1/2 cup bacon horseradish hollandaise sauce

Directions:

Drain oysters and toss with Crystal and egg. Marinate oysters, chilled and covered, 2 hours and up to overnight.

In a deep heavy saucepan heat about 2 inches oil until it registers 350 degrees on a deep-fat thermometer.

Make 3-2-1 breading: In a large bowl combine all ingredients.

Toss oysters in breading, shaking off excess, and fry in batches of 6 until golden brown, about one and a half minutes, making sure oil returns to 350 degrees before adding more oysters. Drain on paper towels and season with salt.

To serve arrange rock salt on 4 plates. Arrange oysters on half shells and place over salt. Top each oyster with a teaspoon of hollandaise

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Recipe: Oyster Pan Roast

Image by MarxFoods.com via Flickr

Photo of another version of baked oysters with mushrooms

Oyster Pan Roast

From: The Palace Cafe

Yield: Serves 4

Ingredients:

4 pieces French bread, 2-3 inch slices cut on a bias

1 Tbsp Butter, softened

4 Tbsp Breadcrumbs

2 Tbsp Freshly grated Parmesan cheese

1 qt Heavy cream

1 Tbsp Fresh rosemary, minced

1 Tbsp Shallots, minced

20 P & J Oysters

1 Tbsp Parsley, finely chopped for garnish

4 sprigs Fresh rosemary

Salt and white pepper to taste


Directions:

To make croutons, butter both sides of each piece of French bread and season with salt and pepper. Toast in a 350° oven until crisp.

Mix breadcrumbs and Parmesan cheese in a small bowl and reserve. Reduce cream by ½ over medium-high heat in a heavy saucepot. Stir in rosemary and shallots and reduce sauce until it thickens a bit. Strain to remove shallots and rosemary. Ladle cream into an oven-safe skillet and bring to a boil.

Add oysters and season to taste with salt and white pepper. Be careful not to over-salt the dish! Remember, the oysters are somewhat salty. Cook for 1-2 minutes, or until the ends of the oysters start to curl, then remove from heat. Sprinkle breadcrumbs and Parmesan cheese over oysters. Broil in a 350° oven until breadcrumbs are toasted and golden brown.

To serve, place a French bread crouton in the center of each serving plate. Spoon oysters and sauce around crouton. Spear rosemary sprig through crouton and sprinkle dish with parsley.


At the Palace Café this signature dish is served in individual 4 oz. French pans. For this pan roast presentation without all of the pans, serve Oyster Pan Roast family style from a cast iron skillet.

Recipe: Chocolate Sin Cake

Image by Bev (Sugarbloom Cupcakes) via Flickr

Photo of another kind of chocolate cake as it was so beautiful!

From: Café Sbisa

Ingredients:


2 lbs chocolate chips

1 1/3 lb butter

2 cups sugar

2/3 cup water

16 eggs


Directions: Heat chocolate and butter (chunks) in double boiler. Combine sugar and water in a sauté pan and simmer until dissolved, combine with chocolate mixture. Blend until smooth, then remove from heat. Whisk eggs lightly, avoiding excessive air. Gently combine egg and chocolate mixtures.

Using 2 loaf pans lined with parchment, pour cake mix about 1 ½ inch thick. Place pans into a large roasting pan. Place in oven and fill the pan with water being careful not to float the cake pans. Bake at 300 degrees for 2 hours. Remove and let cool.

Refrigerate to remove from parchment, slice prior to service.

At Café Sbisa, we whip 1 teaspoon finely ground espresso with heavy cream and powdered sugar and top the cake. Add berries and a mint sprig for garnish.