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Post by Cajunate on Sept 25, 2011 10:18:14 GMT -6
I have a roast on right now that is for dinner and it's what we here call Rice and Gravy. It's probably much like what many call pot roast but, here in Louisiana it was and probably still is a staple meal served several times a week, especially deep in Cajun country. Nothing real fancy but, it sure is a darn good meal.
It can basically be made from almost any cut of beef(pork also)from the cheapest cut to any roast you can get. I'm using a chuck roast about 3 lbs. seaoned with salt, pepper and granulated garlic. It's also stuffed with quite a few cloves of garlic and then seared in a cast iron(enameled coated today)pot with a lil vegetable oil. After searing on all sides I remove it and then cook the onions down in what oil and juices that come from the meat including the fond stuck to the bottom of the pot. When do I add a lil water and about 3 or 4 cloves of garllic chopped up and after a few minutes return the roast to the pot and then add enough water to come up the roast about halfway. Then it's time to cover and let simmer untill nice and tender.
I'll get some pictures up later. Gotta go put some potatoes and fresh yard eggs to boil for a potato salad. I almost forgot about the chocolate cake from scratch I whipped up this morning. That's cooling to be frosted in a lil while.
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Post by Cajunate on Sept 25, 2011 18:47:30 GMT -6
I have a bunch of pictures of this cook from beginning to end but, I'll just cut to the chase and show the end product. A plate of everything except the potato salad(I forgot but, don't worry I got a scoop when I cleared a lil romm on my plate. Rice and gravy, meat, artichoke casserole, baby brussel sprouts(which I decided to do at the last minute)and garlic bread)potato salad not shown). The homemade chocolate cake. Rich and chocolatey!! My piece!
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Post by keymaster on Sept 26, 2011 17:46:43 GMT -6
I think that is well worth a point!!!! Nice Job Nate
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