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Show 28.09
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Roasted Beef W/ Oven Roasted Veggies, Braised Pork Belly & Curly Endive Saute & Roasted Onion & Seared Tuna With Roasted Onion and Cranberry Vinaigrette
Guest Chef Michael Shafer

Roasted Beef With Veggies

5 Pound Beef Roast
¼ Cup of Oil
2 T Salt
2 T Pepper
¼ Cup of Garlic Chopped

10-15 Red Skin Potatoes Cubed
20 Brussels Sprouts
3 lb carrots sliced
1 red onion diced

Rub beef with seasonings. Place in Roasting pan at 350 Degrees for 30 minutes. Then add the vegetables so they are surrounding the roast.  Finish cooking until meat is 125-139 degrees on an internal thermometer and veggies are tender.

Seared Tuna with Roasted Onion & Cranberry Vinaigrette

1 Pound of Ahi Tuna (Sushi Grade Tuna from local Fish Market)
1 ½ Cup chopped red onions
½ Cup Olive Oil
2 Cups Cranberries
1 Cup Orange Juice
Pinch Salt
¼ Cup Balsamic Vinegar
¼ Cup of Brown Sugar

Sauté onion in oil until golden brown and add cranberries and orange juice. Heat and add remaining ingredients and bring to a first boil, then chill. Serve as a condiment with the seared tuna or with roasted turkey, beef or even chicken.

Braised Pork Belly & Curley Endive Sauté

1 Pound Pork Belly
½ Cup Brown Sugar
1 T Salt
1 T Pepper

Rub pork with all ingredients and cook in oven at 300 degrees in a shallow pan with ½ inch water for 1 ½ hours. Replace water if needed. Cool prok then dice.

¼ Cup Onions Chopped
¼ Cup Olive Oil
All Pork
1 Pound Mushrooms Sliced
1 head of Endive Cut and Washed
Salt & Pepper To Taste
2 T Butter

In a hot pan sauté onion and mushrooms in oil, about 2 minutes. Then add pork and continue to cook, about another minute. Then add endive, salt and pepper and the butter. Heat and Serve.