Boneless petite sirloin roast
seagrass_gw Cape Cod
3 years ago
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seagrass_gw Cape Cod
3 years agoRelated Discussions
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Comments (9)Here's the recipe: Rib Roast with Herb Crust 2 T sour cream 2 teas. prepared horseradish coarse salt and ground pepper 1 C. fresh breadcrumbs 1/4 C. EVOO 1/4 C. fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary and sage 1 garlic clove chopped 2 teas. vegetable oil 1 boneless ribeye roast (2 1/2 lbs.) room temperature 1. Preheat oven to 400 deg. In a small bowl combine sour cream and horseradish. Season with S&P. In another bowl, combine bread crumbs, olive oil, herbs and garlic. Season with S&P. 2. In a large skillet, heat vegetable oil over medium-high Season roast with S&P, sear until brown on all sides, 10 minutes. Transfer to cutting board. Spread sour cream mixture on one side of roast, top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven, cook until medium-rare or an instant-read thermometer inserted in center reads 140 deg., 35 to 45 min. Let rest 15 min. before slicing. jude...See MoreHow do you get a nice tender beef roast ?
Comments (31)The Tri Tip roast is referred to by other names in different areas of the country. I found a website that lists a bunch of the steak names...scroll down to #4, Sirloin. Providing your butcher with that information might help. I have also heard a Tri Tip referred to as a Triangle Roast. It's not as though cattle in other States don't have the same muscles, lol, so it's simply a matter of getting the butcher to understand what it is you're looking for. I don't know about pricing in other areas, but here I can generally get them for under $3 per pound, untrimmed...sometimes as low as $2.50. I prefer them untrimmed because it is a lean cut, and why lard/oil/baste if I can get it with it's own layer of fat to do the work for me!! Some recipes on the web claim that the cut gets tough if cooked to med or well, but I have had it many times both ways (even if I prefer my beef mooing) and that is not the case. The only time I have had Tri Tip really tough is when it has been carved by someone who didn't know what he was doing. It is absolutely essential that it be sliced across the grain, and thin slices are better than thick. As I said, it isn't as tender as a Filet Mignon or Prime Rib, but it certainly isn't "tough" as long as it is carved properly. Another Central Valley staple is the bbq Tri Tip sandwich. Thinly sliced Tri Tip (freshly cooked or leftover) slathered with your favorite smoky barbecue sauce in a bun. Mmmmmmmm. Here is a link that might be useful: Tri Tip names...See MoreAnother way to stretch those food dollars... Long Post
Comments (7)We get this food every month. This is not only for people who are poor or 'on relief'. My inlaws get it as it is easier than going to the store weekly for them. They get 1 or 2 regular boxes a month and that holds them pretty well. They live in NJ and this way if there is a storm and they can't get out, they have food in the house. There are a few things that we don't eat,( like the dried black beans) but they get donated to the food bank locally. They have a chicken fajita meat that I couldn't figure out how to prepare. Let me tell you, it makes the best chicken salad ever. Seasoned just right. The fruit and vegetable box is a real bargain for the price they charge. You get a nice selection of fruits. I purchase 2 regular boxes and a fruit and vegetable box nd a meat special every month. this really helps spread out our food dollars. I can plan our months meals around this order of food and know exactly what I have on hand. The substitutions we have gotten were never 'bad'. For example, this month they substituted cereal for the peanut butter you were supposed to get. Once we got spinich instead of green beans. All in all to feed our family of three, this really is helpful. My son jokes that we have steak an alful lot now....See MoreBeef processing and favorite recipes for ground beef?
Comments (44)Tried this the other night--sort of "cabbage rolls/Polish Pigs" without the rice-- nice change of pace. Diane's Home Cookin Chapter: 2014/15/16--to try--main dishes & sides Unstuffed Sweet-and-Sour Cabbage ================================ source: Gourmet 11/2008 1 (2-pound) head green cabbage, quartered or cut into sixths-- lengthwise and cored 1/2 cup reduced-sodium chicken broth 3 garlic cloves, thinly sliced, divided 1 large onion, thinly sliced 1 tablespoon olive oil 1/2 pound ground beef chuck 1/2 pound ground pork 1 (28-ounce) can whole tomatoes in juice 1/3 cup dried cranberries 3 tablespoon red-wine vinegar 1 tablespoon packed dark brown sugar 2 tablespoon chopped flat-leaf parsley Accompaniment: steamed rice . Cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt. Sear cabbage pieces lightly in bacon grease then place in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.) Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley. http://www.epicurious.com/recipes/food/views/unstuffed-sweet-and-sour-cabbage-350572 Unstuffed cabbage...See Moreseagrass_gw Cape Cod
3 years agolast modified: 3 years agoseagrass_gw Cape Cod
3 years agoseagrass_gw Cape Cod
3 years ago
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