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Yankee Pot Roast Jardiniere


By Chef David Bell of D.D. Cooper's Restaurant and Pub, Randolph, MA.
YANKEE POT ROAST JARDINIER
Ingredients
  • 6-8 Lbs.Bottom Round Roast
  • 1 cup flour (unbleached)
  • 2 Lg onions (cut in qtrs)
  • 12 oz. whole tomatoes
  • 4 Lg carrots (cut into big chunks)
  • 1 Gallon water
  • 4 Stalks celery (cut into big chunks)
  • 2 sticks margarine
  • 4 oz. Vegetable oil
  • salt & pepper
    • Garnish Ingredients
    • 2 stalks celery (julienne cut)
    • 2 stalks carrots (julienne cut)
    • Frozen Peas

    YANKEE POT ROAST JARDINIER
    Directions
    1. Grease Roasting Pan.
    2. Crush tomatoes
    3. Place roast in pan, fat side down. Cover roast with crushed tomatoes. Spread onion, carrots, celery around meat. Brown @ 400 degrees F. for 30 minutes.
    4. Turn heat down to 350 degrees F. and add enough water to just cover the roast. Cook for 2 hours, turning after 1 hour. (Lower temperatures and longer time is recommended for use with "Crock" pots). Use fork to determine tenderness (fork should slide out easily)
    5. When done strain juices through china cap or strainer and discard contents of strainer. Set juices (pot roast stock) aside in 8 qt pot. Juices should be reddish-brown in color.
    6. ROUX: Melt down 2 sticks of margarine in pan. Add 1 cup flour Cook 5 minutes on low flame.
    7. Bring pot roast stock to a boil in 8 qt. pot and whip in ROUX till smooth. GARNISH: Blanch celery, carrots, and peas in boiling salted water till firm (about 4-5 mins) in colander.
    8. Cut roast into 1/4 inch slices. Add gravy and garnish. Serve with mashed potatoes and butternut squash.
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    Hearth n' Kettle Lobster Chowder


    By Chef Richard Catania of the     Hearth n' Kettle Restaurants

    Hearth n' Kettle Lobster Chowder
    Ingredients
  • 2 chicken lobsters
  • 3 tablespoons Lobster Base
  • 6-7 oz. Roux (see procedure)
  • 3 tablespoons Tomato Puree
  • 1/4 cup celery, minced
  • 5 cups water
    • 1/4 cup onion, minced
    • 2 tablespoons oil
    • 1 cup diced potato (blanched)
    • 2 cups light cream
    • 1/3 cup of sherry wine
    • 2 tablespoons butter

    Hearth n' Kettle Lobster Chowder
    1. Roux:
      a.) Melt down 5 oz. butter
      b.) Whip in 1/3 cup flour
      c.) Stir over medium heat until light blond color is acheived. Let cool to room temperature.
    2. Section lobsters by removing claws and tails. Split tails length-wise. Remove tamale from split bodies (the green).
    3. Heat oil in large shallow pot with cover.
    4. Add lobster sections; turn side to side untill shell starts to turn orange.
    5. Add wine. Cook one minute; add water and cover.
    6. Cook until lobster meat is done, 1-2 minutes only.
    7. Cool lobster and remove from shells
    8. Strain liquid and reserve.
    9. In a clean sauce pot, sautee onions, celery in butter.
    10. Cook until onions turn translucent.
    11. Add liquid, Lobster base, tomato puree.
    12. Bring to a boil and whip in Roux.
    13. Keep whipping over a medium boil.
    14. Cook out for 20 minutes on low boil.
    15. Cut up lobster in medium pieces and add.
    16. Add potatoes and cream; bring to boil and shut heat.
    17. Season with salt and pepper to taste.

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    Fresh Chive and Bacon Dip


    Recipe submitted by Chef Robert Catania of the famous     Dan'l Webster Inn on Cape Cod.
    Recipe serves 10 people

    Fresh Chive and Bacon Dip
    Ingredients
  • 3/4 lb. fresh raw bacon
  • 1-1/4 lbs. cream cheese
  • 1/4 cup minced red onions
  • 8oz. sour cream
  • 1/8 cup fresh chopped parsley
  • 1/2 tsp. A-1 sauce
  • 1 tsp. fresh raw chopped garlic
  • 1/2 tsp. worchestershire sauce
  • 1/8 cup fresh chives (cut)
    • Fresh Chive and Bacon Dip
    Directions
    1. Chop bacon in food processor. Then cook in saute pan until fully cooked, drain on paper towels and cool.
    2. De-stem and chop parsley in food processor, reserve.
    3. In a mixing bowl mix all ingredients until smooth.
    4. Store in air tight container in refrigerator.

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