SLOW COOKER POT ROAST

     Hello friends and welcome back to 'Let's Cook.' 

     I am sorry for the gap between posts, but computer issues, a major electronics project, and Ham Radio fun has taken a ton of my time. Not to mention numerous Doctor visits and two Hurricanes.

     But fear not. I do have some recipes to share with you all.

     Today we are revisiting one of my FAVORITE Recipes. POT ROAST. We did this back in 2000. EASY POT ROAST 2020 , but today we are doing a SLOW-COOKER version.

     It's a Football Day here, so we wanted something to cook that I could prepare in the morning , and not fuss with all day. And since the boss is recovering from eye surgery, I am on full cooking and clean up duty for a couple of days.

     No real recipe here, just some personal choices.

     But here is a start.

2 Celery stalks

2 Large carrots

1 Large White Onion

4 Large Taters

Beef Broth

Fennel

English Prime Rib Rub

Accent

     White Mushrooms. (Amount to taste) I got 8 OZ of large mushrooms and cut them in half.

     Let's get 'er going.

     First, peel and cut up two LARGE carrots. Also cut two celery stalks in half.  Set them aside.

    I used one LARGE White Onion. I cut both ends off, and removed the FIRST layer of Onion. (Guy Fieri does this)

     Then, cut the Onion into four equal slices. 

    Pour a little EVOO into the Slo-Cooker and place three of the slices on the bottom. I moved them around a bit to get them covered with the EVOO. This is so the bottom of the Roast does not contact the bottom of the cooker. (And stick to it.) I got this tip from Cowboy Kent.

     Get a large Pan and put some EVOO in it. Set burner to Medium High. 

     While the oil heats, lets flavor the steak.

     Rub both sides with the Prime Rib Rub, and sprinkle on some Accent. 

     Now that the oil is good and hot, place the Roast into the pan.

     When that side is nice and brown, flip that puppy over.

     When you are done searing the Roast. Lay it gently on top of the Onions in the Slo-Cooker.

     Peel and cut up your taters

     Everybody in the Pool !!!!

     Start with the Carrots, and Celery. Also add that left over hunk a hunk a Onion. (I cut the hunk a hunk a in half)

     Broth time. My broth needed to be defrosted.

     A word about broth. Since I am using Home made broth, your amounts may vary. We make our broth very 'rich' and then we add  water if needed.

     After you add the water, sprinkle in some Fennel.

     And some Salt & Pepper. Go easy. You can always add more, but you CAN'T take any out.

     Let's also add some Mushrooms

     Set the Slo-Cooker on High and let 'er go...FOR 3.5 hours.

     Time for an Adult Beverage and some Football. 

     After 3.5 hours, check your roast. Coming along great isn't it?

     (Your cooking time will vary, based on Pot size, Roast size, as well as how many taters and carrots you use.)

     I thought mine was cooking a bit too fast so I set the Slo-Cooker down to LOW and let it go the rest of the afternoon.

     OK, the Gators are up at the half 24-6 so let's eat. We can keep one eye on the video box while we eat,

     Place your roast on a cutting board and let it sit for about 10 minutes.

     While the meat sits, fish out the taters and carrots.  Don't worry about the celery and the mushrooms. They are there for taste only.

     For directions on how to make the gravy, see the Pot Roast link above.

     I strained the broth then put some in a pan. Then I added some WONDRA Flour and stirred like a mad man, adding more broth as needed.

     Now we can cut up the meat, and place it on a platter.

     Time to serve.

     Whoops, I forgot the adult beverage.

     So how did we do? I say I say, how did we do?

     Well, it was "OUT OF THE PARK" good. Penny said it was the best she's ever had. And from her, (the greatest cook on the planet) I was humbled. 

     A few side notes :   Usually Pot Roast is TOUGH unless you use a pressure cooker and make it so it pulls apart. (Like pulled Pork)

     I don't care for it that way, but Penny does. 

     But I learned that the LONGER you cook it in the slo-cooker, the better it will turn out. Also the longer you cook it, more of the broth soaks into the taters, which highlight their taste as well.

     This was MOIST and not a bit TOUGH. It really was perfect. It was by far, better than my OVEN version.

     So, there you have it. A great Saturday Football meal. 

     That's all the time we have for today. We need to get ready for Thanksgiving.

     Yes, we ARE cooking at home, and you should too. Or go to a friends house that IS cooking. And if you cook at home, don't take any shortcuts. 

     Make it right. 

     See you next time..... God speed, Mother Nature.

THE WORLD'S GREATEST FRENCH FRY

Hello fellow food friends. Sorry I have been absent for awhile, but life does get in the way sometimes.

However, I have not been out of the kitchen and have a host of recipes to share in the coming days.

I made a comment (I think it was on Facebook) about making the world's best French fry.

Someone commented that "That's a bold statement." And it is, but I can PROOVE it !!

Penny and I have been making Fries at home for 30 some years. And they all tasted good but were limp and soggy.

I like my Fries like me. (Crisp on the outside but tender and moist on the inside)

One day I read a recipe in COOK'S ILLUSTRATED making Fries from a cold start. You take pot of oil, put in the Fries, THEN you turn on the burner.

We did this method when we made FISH & CHIPS. But it ONLY works with YUKON GOLD potatoes, NO OTHER.

And they were good, but still soggy. But we made them over and over and over again.

Now we embarked on a mission to find the BEST recipe for home made French Fries.

And we found it.

The Food Lab

I promise you, if you follow this recipe correctly, you will make the BEST French Fry in the world. But DO NOT deviate from the recipe !!!!

Here is what you will need

2 lbs (4 Large) Taters

2 quarts of Water

2 TBL Distilled White Vinegar

One Beer

For me, not the taters. 

I have a friend that HATES it when people say 'Tater' or 'Mater'. Well, darlin I don't live in the Northwest. I live in the SOUTH. Where we love God, our Country, Lewis Grizzard, and SEC Football. And we say TATER.

Cut the ends off of the Taters.

Peel them

Cut to the desired size. I like them long and small.

In a cold pot, add the Water and Vinegar, then add the fries

Turn the burner to HIGH and bring to a boil.

Cook for 5-10 Minutes until tender but NOT falling apart.

Your cooking time will depend on the SIZE of the fries.

Remove from the pot and put on a cooling rack covered with paper towels.

Let dry for 20 minutes.

Time for FRY # 1

Put oil in your pot. Make sure you have enough oil to cover the taters.

Heat the oil to 400 degrees.

NOPE

NOT YET

HAVE YOUR FRIES READY TO DROP

NOW !!!

CAREFULLY add 1/3 of your fries to the oil, temp will DROP to around 360.

Cook for EXACTLY 50 SECONDS. Not 49 seconds or 51 seconds. 50 SECONDS. You should agitate them while cooking.

Remove and place on a paper towel lined cookie sheet.

Repeat with the other 2/3 of the taters.

Put them in the freezer.

Play with a cute doggie

This is 'Otis'. He is from Scotland and loves the water. You can follow Otis and his dad's at FOX'S AFLOAT one of our favorite You Tube channels.

Once they are frozen, (no need to defrost them) Heat the oil to 400 degrees. (Or 401)

Time for FRY # 2

Fry ½ of the taters for EXACTLY 3 ½ minutes, keeping the temperature @ 360 degrees.

When done, place the taters on a paper towel lined cookie sheet.

Fry the other half.

Serve with your favorite BURGER !!! or STEAK !!!!

Serve with your favorite BURGER !!! or STEAK !!!!

The key to success here is to follow the recipe. If you want to know the science as to how this works, buy the book. Or just make the damn things and enjoy.

That's what I did.

So, that's it for another episode of let's cook. Get into your kitchen and be creative. Embrace cooking. And if you do go 'out to eat',  go to a locally owned place. PLEASE support these hard working folks.

We'll see you next time.

GO GATORS!!

The president says, "Goodnight" (P.O.T.U.S. 22 & 24 - GROVER CLEVELAND

God speed, Mother Nature