Moveable Feast
  • home
  • services
  • bio
  • blog
  • contact
  • PHOTOS (summer)
  • photos (winter)
  • PRESS
  • faq

Feast Mode

a moveable feast blog

Mississippi Roast Mini Cheesesteaks

1/24/2018

0 Comments

 
Picture
Picture
Pizzerias will rightfully do brisk business for Super Bowl LII, and many will no doubt fire up the grill, but we'll be zagging while they zig, breaking out our slow cooker for these mini cheesesteaks. [Ed. note: The fact that these are cheesesteaks in no way constitutes a vote for any particular team.] 

The chuck roast's flavor punch comes courtesy of a good amount of pepperoncinis, and really, the dish is deceptively simple to make. The main ingredient you need is time (7-8 hours in the slow cooker), and it's actually preferable to make the meat a day in advance to let the flavors coalesce. (Since it's dead time, you can use the slow cooker overnight while you sleep.) Serve in a soft jacket of the roll of your choice or gild the lily and add provolone cheese, melted under the broiler.

Robin Chapman originally made this Mississippi Roast, which went viral in 2016 thanks to the New York Times. They altered the "Internet darling of a recipe" by taking out the packaged ingredients (replacing the Hidden Valley Ranch mix with spices, mayo and buttermilk). The Times link is here cooking.nytimes.com/recipes/1017937-mississippi-roast, but honestly Chapman's version is better and easier.

I have catered a longtime client's Super Bowl parties for the past eight years, and when the Patriots face off against the Eagles this will be one of the main dishes, served with oven-baked yam fries, crunchy Asian coleslaw, warm Indian spiced guacamole and homemade baked veggie chips.

Adapted from: Robin Chapman
Number of servings: 6-8

Ingredients
  • 3-4 pounds chuck roast, boneless
  • 1 package au jus gravy mix
  • 1 package Hidden Valley Ranch Dressing mix
  • ½ jar of julienned (or 8-12 whole) pepperoncini peppers plus juice to taste
  • 1 stick butter
  • Mini brioche, hoagie or slider rolls
  • Provolone cheese (optional)

Directions
  1. Sear, if desired (not necessary).
  2. Place chuck roast in slow cooker and add au jus and dressing mixes.
  3. Place butter on top of roast.
  4. Cook on low for 7-8 hours until fall apart tender.
  5. Shred and toss with juices; serve inside rolls with melted provolone (optional).

NOTE: I don't add extra salt (the mixes have plenty in them already).
0 Comments

Red Wine Braised Short Ribs & Celeriac Purée

12/13/2017

0 Comments

 
Picture
In grade school, my classmates were jealous because they thought I had eight days of extravagant presents for Hanukkah. Truth be told, in our family, as a kid I received gifts for Hanukkah two, maybe three times total. And when we did, my siblings and I all received the same small gifts. It mattered not, as I remember being so appreciative and excited to get these favors, and waiting to light the candles.

The first year we received presents, I was in the second grade, and this is what we all opened on each night: (1) a pencil in our favorite color and with our name; (2) a comb; (3) rabbit's foot; (4) notepad; (5) paperback book; (6) The Sound Of Music album that we all shared; (7) chocolate Hanukkah gelt; and (8) flavored chapstick. Am not sure why I remember that particular Hanukkah so well, but it's embedded in my brain how thrilled we all were to get a pencil with our name on it!

To me, it's all about tradition. I loved the traditions as a kid, and love continuing the rituals today. My BF and I still light the menorah. He is typically the one to fetch the pillowed box from the shed, and place the menorahs around the house.
Picture
For years, family food Hanukkah traditions revolved around some sort of brisket, with latkes always making an appearance during the week. More recently, I've been making all variations of short ribs: chipotle, Moroccan, beer braised, etc.

This red wine braised variant, which I've been making for many years, may very well be the favorite. It's easy to make, meltingly tender and savory. The red wine sauce has exceptional depth and flavor, and I love substituting celeriac (celery root) purée in place of potatoes. (For those of you watching the carbs.)

Happy Hanukkah!

Number of servings: 4
Adapted from: Short Ribs–Bon Appetit (October 2011); Celeriac Purée–Saveur (April 2014)

Ingredients
Short Ribs
  • 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon tomato paste
  • (1) 750 ml bottle dry red wine (preferably cabernet sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock

Celeriac Purée
  • 3 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 medium leek, white part only, thinly sliced
  • 2 ½ lb. celeriac (celery root), peeled and cut into 1″ pieces
  • 3 ½ cups chicken stock
  • ½ teaspoon ground celery seed
  • Kosher salt and freshly ground black pepper, to taste
  • Pomegranate seeds (optional)

Directions
Short Ribs
  1. Preheat oven to 350 °F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 tablespoons drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  3. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  4. Cook until short ribs are tender, 2–2½ hours.  To test if the ribs are done, pull on a bone, it should slide out freely. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over celery root purée  with sauce spooned over.
 
Celeriac Purée
  1. Heat oil in a 6-quart saucepan over medium-high heat; cook garlic and leek until soft, 3–4 minutes. Add celeriac (celery root), stock, celery seed, salt, and pepper; boil.
  2. Reduce heat to medium; cook until celeriac is tender, 25–30 minutes.
  3. Let cool slightly; using a slotted spoon, transfer vegetables and 1 cup cooking liquid to a blender and purée until smooth.
  4. Divide purée between plates and top with short ribs; drizzle with sauce and garnish with pomegranate seeds and, if you like, microgreens.
0 Comments

    Author

    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

    Archives

    May 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017

    Categories

    All
    Ahi
    Apple
    Apple Pie
    Avocado
    Bars
    BBQ
    Beans
    Beef
    Beets
    Black Bean
    Blackberry
    Blueberries
    Borscht
    Bread
    Brownies
    Brussels Sprouts
    Bundt
    Butter
    Butternut Squash
    Butterscotch
    Cabbage
    Cake
    Caramel
    Carrot
    Challah
    Champagne
    Cheesecake
    Chicken
    Chili
    Chinese
    Chinese New Year
    Chocolate
    Christmas
    Cinco De Mayo
    Citrus
    Cocktail
    Coconut Rice
    Comfort Food
    Cookies
    Corn
    Cranberries
    Crostata
    Crumble
    Cupcakes
    Curry
    Dessert
    Easter
    Egg
    Egg Nog
    Eggplant
    Fish
    Ginger
    Gingerbread
    Gluten Free
    Grain Free
    Green Sauce
    Gumbo
    Halibut
    Halloween
    Hannukah
    Healthy
    Holiday
    Holidays
    Ice Cream
    Indian
    Kale
    Key Lime
    Kohlrabi
    Kosher
    Lamb
    Latkes
    Lemon
    Lentil
    Low Carb
    Mac & Cheese
    Malt
    Mango
    Mango Salsa
    Mardi Gras
    Martini
    Memorial Day
    Mexican
    Miso Chicken
    Moroccan
    Mushrooms
    Naan
    Nectarine
    Noodles
    Olive Oil
    Parsnips
    Passover
    Pasta
    Pavlova
    Peanut Butter
    Penne
    Peppermint
    Pesto
    Pie
    Pizza
    Plums
    Pluot
    Pork
    Potatoes
    Pots De Creme
    Pudding
    Pumpkin
    Pumpkin Cake
    Quinoa
    Rajma
    Raspberries
    Ratatouille
    Risotto
    Root Beer
    Salad
    Salmon
    Salmon Bowl
    Salsa
    Sauce
    Scallops
    Shortbread
    Short Ribs
    Shrimp
    Side Dish
    Soup
    Soy Sauce Eggs
    Spicy
    Spiralized
    Steak
    Strawberries
    Sugar Free
    Summer
    Sweet
    Sweet Potatoes
    Tacos
    Tart
    Thanksgiving
    Tomatoes
    Turkey
    Valentine's Day
    Vegan
    Veganuary
    Vegetable
    Vegetarian
    Veggie Burger
    Whole30
    Whoopie Pies
    Yams
    Yellow Bell Pepper
    Yu Choy

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • home
  • services
  • bio
  • blog
  • contact
  • PHOTOS (summer)
  • photos (winter)
  • PRESS
  • faq