3 tablespoons olive oil (I used rosemary olive oil)
Kosher salt and freshly ground black pepper
One 4- to 5-pound beef chuck roast
2 tablespoons tomato paste
3 stalks celery, diced
3 cloves garlic, minced
2 onions, diced
2 cups red wine (or you can use more beef broth instead, I used beef broth)
2 cups beef broth
1/4 cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme
Preheat the oven to 275 degrees F. Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate. Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade. Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.) Transfer the roast to a serving dish (if it falls apart that’s a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you’d like. Total, unmistakable, comfort food.
Credit: Ree Drummond (Pioneer Woman – http://thepioneerwoman.com )
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Oz. Size) Whole Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Oz. Size) Whole Milk Ricotta Cheese
1-1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg
Fresh Minced Parsley
1. Preheat oven to 375 degrees.
2. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
3. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
4. Preheat oven to 375 degrees.
5. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
6. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
7. Add half the coated pasta to a large 5 quart Dutch Oven. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
8. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
Credit: Pioneer Woman - http://thepioneerwoman.com/cooking/baked-ziti/
Note: This will feed a lot of people and would be easily halved for a smaller audience.
1 unbaked pie crust
cinnamon to taste
sugar to taste
Optional: add chocolate and carmel syrup
1. Preheat oven to 350 degrees.
2. Add pie crust to 12" cast iron skillet and cut into desired shape.
3. Sprinkle with cinnamon and sugar.
4. Bake 15-20 minutes until crispy.
1 cup pumpkin seeds
1 tsp Redstone White Truffle Oil
1 Tbsp Redstone Sriracha Sea Salt
1. Preheat oven to 425 degrees.
2. In a small bowl combine oil and seeds and stir until mixed completely.
3. In a 12" cast iron skillet or 5 quart Dutch oven spread an even layer.
4. Bake 10-17 minutes until pumpkin seeds are crispy.
5. Sprinkle Redstone Sriracha Sea Salt over seeds.
16 ounces broccoli
1 medium onion, diced
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated sharp cheddar cheese
pepper to taste
1. Steam broccoli in microwave until tender. Do not overcook.
2. Saute diced onion in a 5 quart Dutch oven in 1/4 cup butter. Set the onions aside.
3. In a Dutch oven melt 1/2 cup butter, stir in flour and slowly add milk chicken broth and salt and pepper.
4. Stir until sauce comes to a boil. It will thicken after a minute or two.
5. Add broccoli, onions and cheese stirring frequently.
6. Serve with warm bread and enjoy!
2.5 lbs chicken wings
1 small minced shallot
2 Tbsp butter
1/2 cup Maple Syrup
1/2 cup bourbon
2 Tbsp ketchup
1 tsp dijon mustard
2 teaspoons adobo sauce
1. Smoke chicken wings at 200 degrees using apple or pecan chips for 1 hour
2. Add chicken wings to 13" cast iron skillet and smoke at 375 degrees for 30 minutes
2. Prepare maple bourbon sauce in a 2.5 quart Dutch oven by adding minced shallot and butter and saute until tender
3. Add maple syrup and bourbon along with ketchup and mustard
4. Simmer until mixture gets thick, it will take about 20 minutes
5. Remove chicken wings from the smoker and baste sauce on each side of the wings.
22 gallon Plastic Bin or Drum
6-8 gauge Copper Wire
Anode (Regular scrap steel, i.e. Lawn Mower blades or any regular non metallic non galvanized steel)
Battery Charger Manual Operating
Laundry Booster (1.5 cups per 10 gallons)
Put metal inside of plastic container. Secure the copper wire to the metal weather its wrapping around metal or fastening with screws. Fill container until its almost to top. Place PVC pipe on top with a bent coat hanger to be able to hang the cast iron piece from the top. Mix your wash into water. Connect the hot (red) lead to metal and negative (black) to wire holding piece. Turn on charger. Keep cast iron piece in the tank for 24 hours. Other cast iron pieces that need more work may need 48 hours. Keep checking back to see if the crud and gunk is all fallen off into the water mixture. If it is, its ready to be scrubbed.
1 - Jar of Pickle Spears
1 - 20 oz package Applewood Smoked Thick Cut Bacon
1. Preheat oven to 425 degrees
2. Wrap each pickle spear with a full slice of bacon (This should make around 11-12 spears)
3. Place each wrapped spear in a 12" skillet
4. Bake in oven for 25 minutes
5. Turn oven to broil for 5 minutes until bacon is fully cooked