Broiled Lamb Chops

Lamb chops grilled under the broiler provide a luxurious meal in a hurry. The spice mixture enhances the savory flavor of the meat.

4 1.5 inch-thick loin chops

2 t olive oil

Dry Rub for Lamb

1 T kosher salt

1 t dry rosemary

1 t coriander seeds

1 t porcini powder

1 t dry thyme
1/2 t sumac

1/2 t granulated garlic

1/2 t black peppercorns

Process the dry ingredients to a powder in a spice/coffee grinder or mortar and pestle. Blot the chops dry, drizzle oil on both sides, and then sprinkle the rub on both sides. Use a teaspoon per pound. Store the unused rub in a tight container. Marinate the chops an hour at room temperature. Preheat the broiler to the low setting (if available). Place the rack 8 inches below the elements. Position the seasoned chops on a grill pan. Broil 6 minutes on the first side, turn, and grill another 4 minutes. Check the internal temperature for 125 F.  Rest the chops for a few minutes under a cover. Serves two to four. Suggested sides: kasha and green beans.

Roasted Brussels Sprouts with Toasted Almonds

Easy recipe elevates an autumn vegetable. Great on the Thanksgiving table. H/T Cindy Engel for contributing her recipe.

1 lb Brussels sprouts
2 T extra virgin olive oil
1 T balsamic vinegar
1⁄4 t salt
1⁄4 t ground black pepper

2 T sliced almonds

Preheat oven to 425°F. Remove the few wilted bottom leaves and cut each sprout in half lengthwise. In a one-quart bowl, toss the sprouts with the oil, vinegar, salt and pepper. Spread in a single layer on a baking sheet. Roast, stirring once, until nicely browned, about 20 minutes. Meanwhile, in a small skillet, toast almonds over medium heat, stirring constantly, until golden brown and fragrant (about 4 minutes). Top the sprouts with the almonds and serve hot.

Roasted Tiny Potatoes

This recipe yields a product that's crusty on the outside and creamy on the inside. Quartering the potatoes doubles the crisp surface area. This easy recipe with limited knife work is well suited for the beginning cook.

12 oz small white or red potatoes (about 1.5 inch across)
2 T olive oil
1 t kosher salt
2 t dry rosemary powder
1/2 t granulated garlic
1/2 t ground black pepper

Quarter the potatoes, place in a bowl, mist with water, cover, and steam in the microwave oven for 3 minutes on high power (1250 W). Preheat the toaster oven to 425 F. Drizzle on the oil, mix in the seasonings, transfer to an 8x8-inch metal pan, and roast for 10 minutes. Turn over the potatoes and roast another 10 to 15 minutes. Serves two to three.

Dry Rub for Beef

Developed over many years for steaks and roasts.

2 T kosher salt
1 t black peppercorns
2 t brown sugar
1 t dry rosemary
1 t granulated garlic
1 t mushroom powder
1 t dry thyme

Combine the ingredients in a spice grinder. Pulse a few times to form a fine powder. Store in a tight container. To use, dry the meat, sprinkle the rub on all sides, rub it in, cover in plastic, and marinate up to 24 hours in the refrigerator. Use one teaspoon per pound. 

Dry Marinade for Pork

Developed over the course of many years. Chops, roasts, ribs, braises all benefit.

2 T kosher salt
2 t fennel seeds
2 t sage
1 t dry thyme
1 t peppercorns
1 t granulated garlic
1 t paprika
1/2 t red pepper flakes
1 t corn starch

Add the components to a spice grinder and process until finely powdered. Store in a shaker jar tightly covered, in the dark. Use about 1 teaspoon for each pound of raw pork rubbed on all surfaces. After seasoning, bag the meat and hold for up to 24 hours below 40 F.

Poultry Rub

Use on whole chickens, turkeys, or parts before roasting or grilling.

2 T kosher salt
1 t peppercorns
1 t coriander seeds
1 t dry rosemary leaves
1 t dry sage leaves
1 t dry oregano leaves
1 t dry thyme leaves
1 t dry tarragon leaves
1 t granulated garlic

Combine the ingredients in a spice grinder and process until fine. Rinse the poultry in cold water, dry thoroughly, oil the skin, and season all sides with a 1 teaspoon per pound. Store tightly covered. 

Beef Shank Braised in Red Wine with Root Vegetables

Developed March, 2020. This hard-to-find, economical cut was purchased at La Superior Carniceria, a Mexican supermarket in Durham during an OLLI 'Foodie Field Trip, an activity now on hold until the pandemic is brought under control.

Beef Shank Braised in Red Wine with Root Vegetables

4 cross-cut beef shanks
1 large onion sliced through the root into eighths
2 ribs celery, cut obliquely into large pieces
4 carrots, roll-cut into large pieces
1 T minced garlic
3/4 c red wine
1/4 c ketchup
2 T tomato paste
2 c hot beef stock
2 bay leaves
8 peppercorns
3 allspice berries
2 T paprika, divided
1 lb thin-skinned potatoes, quartered lengthwise

Preheat oven to 340 F. Salt shanks well, dust both sides with flour, and snip the outside fascia to prevent curling. Arrange meat in the bottom of a covered roaster and top with vegetables, wine, ketchup, spices, and stock. Dust generously with paprika. Roast 25 minutes. Turn meat and vegetables, cover, lower heat to 315 F, and roast for 30 minutes.  Turn, add the potatoes, dust with paprika, and continue roasting covered until the meat is fork tender, about another hour. Replace water as it's lost. Variations: Omit potatoes and serve over egg noodles, or substitute beef cheek or shoulder for shank.

Leg of Lamb Roasted with Potatoes and Garlic

Developed December, 2019. Adapted from a method shown by Ira Garten on Food Network TV.

Roast Lamb with Potatoes and Garlic

5 to 6 lb (2.5 kg) boneless leg of lamb, tied or netted
1/4 c (half stick) butter
2 T fresh rosemary leaves, finely minced
2 T kosher salt, divided
1/2 T coarsely ground black pepper
3 T minced garlic
4 lb (2 kg) yellow or red potatoes, whole or quartered, skins on (omit for keto)
1/4 c olive oil
8 garlic cloves, unpeeled

An hour before roasting, rinse and dry the roast. Place it in a large roasting pan. Melt the butter in a small bowl in the microwave, stir in half the salt and the other seasonings and spread all over the top of the roast and let stand at room temperature. Preheat the oven to 450 F (230 C) and position the rack to midway. In a large bowl, combine the potatoes and unpeeled garlic cloves, the oil, half the salt, and mix well. Surround the roast with the potatoes and place in the oven uncovered. Roast for 75 to 90 minutes, until the internal temperature reaches 135 F (60 C). Tent with aluminum foil and let rest 15 minutes. Cut thin slices horizontally along the roast. Arrange on a platter with the roast potatoes. Serves 10 or more. Roast asparagus are a good side dish.

Stuffing for Roast Turkey

Recorded November, 2015. A Family Favorite over many generations for Thanksgiving or any other holiday dinner. This recipe will stuff a 12 to 14 pound bird.

24 oz loaf hearty white sandwich bread (Arnold’s Country White™ is good)
1/2 c soft margarine or butter
1 medium onion, diced
1 carrot, diced
1 rib celery, diced
4 oz mushrooms, chopped
2 sprigs of fresh thyme or 2 t dry
about 3/4 c turkey or chicken stock
salt and freshly-ground pepper

Cube and toast the bread according to the method described here, and set aside in a large bowl. In a large skillet, melt fat over medium heat. Add vegetables and thyme, and sauté gently until tender; remove thyme. When vegetables and bread are cool, combine them. Add stock by the half-cupful, tossing gently after each addition until mixture is moist but still a bit dry since it will pick up moisture during roasting. Season to taste with salt and pepper. Pack stuffing loosely into front and rear cavities and close with pins and butcher's twine.

Pork Shoulder Braised with Apples and Onions

Developed December, 2017. A hearty roast that pairs pork with apples, onions, and warm spices to yield a dish with complex flavors, sweet, savory, and aromatic.

6 lb pork shoulder, bone in
6 T General Purpose Dry Rub
vegetable oil
2 medium apples, cored, cut into wedges
2 medium onions, sliced through poles
2 t dry thyme
1 t fennel seed
1 t ground coriander
1 t ground cumin
2 bay leaves
1 t ground black pepper
1 T brown sugar (if apples are tart)
3/4 c white wine
about 1-1/2 c chicken stock

Score fat cap on 1/2 inch grid, after cutting off excess. Work dry rub well into all sides of the roast. Wrap in plastic and refrigerate 8 to 24 hours. Blot dry, and brown well on all sides in oil in a large Dutch oven over medium-high heat. Remove and cover to keep warm. Preheat oven to 325 F (160 C). Add sliced onions and apples to the pan, adding more oil if needed. Cook until softened, about 6 minutes. Add the seasonings, and when fragrant, add white wine and reduce by two-thirds. Return meat to pot, add stock to half cover the roast. Cover the pot, bring to a simmer, and transfer to the oven on a middle shelf. Baste occasionally, and roast until "fall off the bone" tender, about 2-1/2 hours. Internal temperature will be about 210 F (about 98 C). Tent the roast with aluminum foil and set aside to cool. To prepare the pan gravy, strain out the apples and onion and return  with de-fatted pan juices to the roasting pan. Use an immersion blender to turn into a smooth natural gravy. When the roast is cool, carve out the bone (shoulder blade). Cut the de-boned roast across the grain into thick slices. Serve with pan gravy. Steamed rice, turnip greens, roasted vegetables, and braised cabbage make good sides.

Toaster Oven Waffle Fries

Prepared December 5, 2013. Adding the extra oil and semolina half way through roasting gives extra crispness. 

2 c frozen waffle fries
2 T vegetable oil
1 t salt
1/4 t ground black pepper
1 t smoked paprika
1 t onion powder
2 T coarse semolina flour

Preheat a toaster oven to 450 degrees F (230 C). Spread the frozen potatoes evenly in the pan and roast for 10 minutes. Remove from oven, drizzle on oil, and toss lightly with tongs. Sprinkle on the seasonings and toss gently to coat. Toss with semolina, adding extra oil as needed, and roast for 10 to 15 minutes more, until well browned and crispy. Serves 2 to 3.

How to Roast a Small Butterball™ Turkey

Small Butterball Turkey™ after Roasting

Prepared November 23, 2013 for a pre-Thanksgiving family gathering. The method closely follows the meat packer's recommendations. Butterball™ turkeys are brined with a salty broth-vegetable oil emulsion, which accounts for the moistness, tenderness, and reliability. DrDaddy's mom always roasted BB's after she stopped keeping glatt Kosher and never served a bad one.

10 to 12 lb Butterball™ turkey, safely thawed, carefully rinsed, pin feathers pulled, cool but not cold, wings tucked under, unstuffed

vegetable oil

2-inch-deep roasting pan
flat roasting rack

Thoroughly pre-heat the oven to 325 degrees F (160 C). Position the rack in the lower third. Dry outside of bird with paper towels. Spread vegetable oil generously by hand all over the bird. No other seasoning is needed. Breast up. Fold the neck skin under the bird, and close the vent with a slice of bread to keep the interior moist. Place the pan toward the rear of the oven. Roast undisturbed for one hour. Turn 180 degrees, and return to oven. After another hour, lightly tent the breast with aluminum foil to protect the white meat from overcooking. Return to oven. Remove in 30 minutes and check the temperature deep in the thigh and breast. The recommended internal temperature is 175 to 180 degrees F (about 80 C) but many prefer turkey less well-cooked. They aim for 165 F (75 C). Remove from oven, discard the foil and let cool 20 to 30 minutes before carving. Serves 8 to 10 generously.

Roasted Baby Bok Choy

Prepared November 7, 2012. Hurray for our beleaguered President.

12 oz baby bok choy
2 T vegetable oil
2 t dark sesame oil
1 t rice vinegar
1/2 t sugar
1/4 t granulated garlic
1/2 t kosher salt
2 T soy sauce
1/2 t ground mustard

Preheat a toaster oven or conventional oven to 450 degrees F (230 C). Separate the bok choy into stems, trim, wash thoroughly to remove sandy grit, and dry well. Place in a large bowl. drizzle on the vegetable oil, and toss to distribute evenly. Drizzle on the sesame oil, vinegar, soy sauce, and the seasonings, tossing after each addition. Transfer to a heavy 8x8 inch baking pan. Roast undisturbed for 15 minutes, and then gently turn the bok choy, and roast an additional 5 minutes until nicely colored. Pairs nicely with pork, chicken, or grilled fish, or as part of a vegetarian or vegan meal. Serves 3 to 4.

Roasted Vegetables II

Prepared October 19, 2012. Accompanied grill-roasted turkey breast and mashed potatoes and gravy. A Family Favorite.

1 large sweet onion
1 large red sweet pepper
2 large portobello mushroom caps
about 1/4 c olive oil
1 t dark sesame oil
1 T balsamic vinegar
2 to 3 T soy sauce
1/4 t garlic powder
1/2 t sugar
1/2 t smoked paprika (optional) 
1/4 t ground black pepper

Preheat a toaster oven to 425 degrees F (218 C). Peel the onion and cut into 1/2 inch (1.3 cm) thick slices parallel to the equator, and separate into rings. Remove the seeds and membranes from the pepper and cut into 1/2 inch (1.3 cm) by 1 inch (2.5 cm) strips. Remove the stems, wipe the outside of the caps with a moist cloth, and slice the mushrooms into 1/2 inch (1.3 cm) wide strps. Place the vegetables in an 8 X 8-inch (20 X 20 cm) metal baking pan. Drizzle on the olive oil and toss the vegetables with tongs. Add the other seasonings and toss until well-coated. Roast uncovered for 30 minutes. Toss, and return to the oven for another 10 to 15 minutes, until the vegetables are nicely colored and tender. Serves 4 to 6.

Roasted Cauliflower and Pepper Soup

The vegetables ready for roasting

Prepared October 15, 2012. Can be prepared as a conventional, vegetarian, or vegan dish.

large head of cauliflower, trimmed, cored, and cut into florets
1 large sweet red pepper, cut into 1/2 inch pieces
2 jalapeño peppers, membranes and seeds removed, and coarsely chopped
2 medium yellow onions, coarsely chopped
2 t garlic, chopped
olive oil, as needed to coat the vegetables lightly
4 sprigs of fresh thyme (or 1 T dry)
1 T salt
1/2 T sugar
1 t ground black pepper
3 c water
3 c chicken or vegetable stock
juice of a large lemon
3/4 c half and half, or light cream (optional)

Preheat oven to 400 degrees F (204 C). Place vegetables in an open roasting pan. Drizzle on oil, and toss lightly to coat. Add the thyme, salt, sugar, and pepper. Roast until lightly colored and softened, about 40 minutes. About half of original volume will remain, concentrated in flavor. Transfer to a heavy 6-qt pot. Add the water and stock. Simmer covered until tender, about 20 minutes. Discard thyme sprigs, set half the vegetables aside in a bowl. Blend the rest until smooth with an immersion blender. Lightly blend the reserved vegetables and return to the pot. Stir in the lemon juice, and adjust the salt and pepper. Stir in cream, if desired. Yields about 3 quarts.

Grill-Roasted Potatoes

Prepared June 17, 2012

4 medium yellow potatoes (Yukon Gold™ is good)
3 to 4 T olive oil
salt and pepper to taste

Scrub and dry potatoes. Prick the skin with a fork. Microwave on high for about four minutes, until partly cooked. Let cool, cut in half lengthwise, and toss in a dish with the oil and generous seasonings. Let stand, cut side down, to absorb the oil. Grill, cut side down, without turning for about 6 to 8 minutes over a moderate fire, until warmed through, golden brown, with nice grill marks. Serves 4 to 6.

Roast Pork Sirloin

Roast Pork Sirloin

Prepared February 22, 2012. A local market offered this cut at a very good price, and so Laura and DrDaddy developed this cooking method.

1 2-1/2 to 3 lb boneless pork sirloin roast (in a net bag)

Brine
1 qt cold water
1/4 c kosher salt
1/4 c brown sugar
10 peppercorns
2 sprigs fresh rosemary, crushed
2 bay leaves
3/4 t granulated garlic, divided
3 t fresh or dry thyme, divided

2 t chili powder
vegetable oil

In a large bowl dissolve the sugar and salt in the water. Stir in the seasonings, using 2 t of thyme and 1/2 t garlic. Rinse the roast, and place it in the brine. Refrigerate 3 hours, turning occasionally. Remove, discard marinade, drain roast, and dry it well with paper towels. Coat all sides with oil, and sprinkle on 1 t of thyme, 1/4 t of garlic, and the chili powder. Rub it all over the roast. Place in a V-rack in a shallow, dark roasting pan. Roast at 325 degrees F (163 C) uncovered for about 80 minutes, until the internal temperature reaches 145 degrees F. Remove from oven, tent with aluminum foil, let it rest 15 minutes. Cut away the net bag, and slice thinly across the grain. Leftovers make excellent sandwiches.

Roast Chicken with Easy Stuffing

Roast Young Chicken

Prepared November 28, 2011. Every cook should know how to  roast a chicken. Here's one way that works beautifully.

1 3-1/2 to 4 lb young chicken
1 pkg Stove Top™ Chicken Flavor dressing, prepared according to package directions
1 T general purpose dry rub
vegetable oil

Preheat oven to 425 degrees F (218 C). Prepare the chicken by rinsing under cold water, removing visible fat, and drying with paper towels inside and out. Season the cavity with dry rub liberally and fill with dressing, setting aside any extra. Truss the drumsticks with cotton twine and close the cavity with twine and skewers. Tuck the wings under. Prick the skin all over the fat on the breast, wings, and thighs with a sharp skewer. Rub vegetable oil over the skin and season liberally with dry rub. Set the bird on a V-rack in shallow dark roasting pan and place in the middle of preheated oven. Roast undisturbed for 1 hour. Check temperature of thickest part of thigh with a thermometer. When temperature reaches 165 degrees F (74 C) remove from oven and tent loosely with aluminum foil. Let rest 15 minutes and carve into serving pieces. Deglaze roasting pan with a little wine or stock and serve, after defatting, on the side. O-T-C salad makes a nice side dish.

General Purpose Seasoning and Dry Rub

Recorded March 21, 2009. In use for many years. Reformulated 2011 to reduce salt by half and later rice starch was added to maintain free-flowing property.

1 T kosher salt (see Note)
1 T dried thyme
1 T ground black pepper
1 T granulated garlic

Combine ingredients by milling a few seconds in a spice grinder. As a rub, season both sides of meat thoroughly (about 1 t per lb) rubbing it in. Apply the rub about 1 to 2 hours before cooking, depending on thickness. Use the rub on pork ribs ribs, pork loin, pork tenderloin and pork butt. Also good on roast chicken, grilled chicken, roast turkey, fried chicken livers, omelets, and grilled beef. 
Variations: Dust a little ground fennel, five-spice powder, cumin, paprika, or cayenne on the meat after applying the rub. Note: Kosher salt is bulkier than table salt. If table salt is used, reduce salt to 2/3 T.

Air-Roasted Turkey Breast

Air-Roasted Turkey Breast Ready to Carve

Prepared February 24, 2010. A turkey breast cooks quickly and stays moist in this adaptation of the classic Chinese moist roasting method.

whole turkey breast, about 6 lbs
3 T poultry rub
vegetable oil

Prepare the Roast
To prepare the roast, remove any extra skin, fat bodies, membranes, or internal tissues. Rinse well in cold water and dry thoroughly with paper towels. Spread all sides with oil, sprinkle on the rub and coat uniformly. Cover and marinate for 2 hours. 
 
Roasting
Preheat oven to 375 degrees F (190 C). Position the roast skin side up directly on the middle oven rack, over 1-1/2 inches (5 cm) of water in a pan on the rack below (see also Air Roasted Chicken on this site). Roast until temperature in the thickest part reaches 160 degrees F, about 80 to 90 minutes. Let stand on a plate to cool for about 20 minutes before carving. Cut slices perpendicular to the skin down to the ribs. Suggested sides: Riced Yellow Potatoes, and Roasted Vegetables.