Skip to main content

Scary Movie Sunday's

I previously mentioned Scary Movie Sunday's but thought I would explain the details. I have a very good friend Andrea. She and I have known each other and worked together for many years. When we went different career directions, we decided we needed to have a standing time to get together. The combination of the desire to stay connected and our love of scary movies created Scary Movie Sunday's.
In addition to our love of really poorly made horror movies, we love food. Andrea started a new job on Monday- so in order to celebrate I made my favorite new pot roast. I have great love for the Food Network. I always record episodes based on the descriptions for the show. I found "Big Daddy's House" in the description, pot roast with olives and capers? WHAT? It was a must make.
Sear a pot roast in screaming hot pan, season with salt and pepper. Then set the browned meat aside and saute chopped onions, chopped carrots ( I like to use the pre-shredded carrots). After the vegetables are browned, add a can of tomato sauce and a can full of beef broth. Add cumin, salt, pepper, smoked paprika and cayenne pepper. Pour the vegetables and sauce over the pot roast in either a crock pot or a dutch oven. Here is the best part, add 2 cinnamon sticks. Let it slow cook for a long time. (4-5 hours) until the meat falls apart. When it is was all done, I added chopped green olives and chopped capers in to the dish and let it warm in there. (add it at the end because sometimes the briney flavor takes over if it cooked in there the entire time).
I usually served it over mashed potatoes, but on this special Sunday, I decided to try polenta. I warmed cream with garlic and salt and then added the instant polenta. Once it thickened I added marscapone cheese. I loved the creamy polenta with the spicy, savory tomato sauce.
This dish also makes for awesome left overs. I have been eating it all week.

Comments

Popular posts from this blog

Favorites from the box and summer salads, part 1

This week in the box we got more lettuce, but there were 2 treats I really enjoyed. 1, strawberries. It is truly amazing how different strawberries straight from the farm taste vs. the grocery store. They were really tart and melt in your mouth. Number 2, fresh dill. It was possibly the best dill I have ever had. The first thing I did with it was add it to the lettuce to make a salad. I blanched asparagus, cut those up and added chopped green onion. I made a quick lemon vinagrette with simply, lemon zest and juice, salt and pepper, shallot chopped finely and olive oil. The second thing I did with the dill was roast small yukon gold potatoes with more dill, chopped shallot, olive oil, salt and pepper, and cayenne. Dill and potatoes make some magic connection, I couldn't stop eating them! (this goes back to my long enduring love of potatoes and the statement I have made "I have never met a potato I didn't like". ) I really do love salads in the summer. The abundance o...

Christmas Drink aka Buttered Rum

In our house as kids, my parents were big fans of the traditional "Tom & Jerry" drink mix. I remember them making an alcohol-free version for us that had a light sprinkle of cinnamon on top. It was the epitome of Christmas season for me until I had my first sip of buttered rum. It was like liquid brown sugar with a shot of buttery goodness. I thought though, I think I can do better. I took it on as a personal mission to perfect a recipe. The first time I made it, way too much butter. When I melted it in with hot water and took a sip, my lips were shiny with a buttery sheen and my lips felt like I had Vaseline on them. Then, I made one with too much brown sugar, taste was good and fine, but it didn't mix quite the way I wanted it to with a frothy creamy look. So I did some research online with ingredients. Some of them had vanilla ice cream in them. So I decided to give it a whirl. Take in mind, this is in no way a healthy drink. This holiday season, it was perfected. ...

MORE Summer Salads

I had a friend over for dinner and promised that I would be experimenting on her. I am pretty sure she was a little scared. I had seen on a couple of Food Network shows, grilled romaine salad. I have always been a traditionalist when it comes to lettuce, it should be cold. UNTIL NOW! I purchased a bag of romaine hearts and sliced them in half (keeping the core at the bottom so they don't fall apart on the grill). I brushed them with olive oil and put them right on the grill. They cook very quickly, so move fast. They spent the most time on the cut side, but I moved them around. Then I took them off the grill and went inside. I made a lemon/dijon vinagrette with lemon (juice and zest), a hefty couple of tablespoons of dijon, chopped shallots, some salt and pepper and a little honey. Whisked it together with olive oil and ready... I crumbled some bacon and gorgonzola cheese over the top and yum. Along with the salad, I decided to try grilling pizza dough. I have seen it done a numb...