Alcaponeroast Recipes

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GOLDEN OVEN-ROASTED CAPON



Golden Oven-Roasted Capon image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 10

1 whole (8 pound) capon chicken
Salt and freshly ground black pepper, to taste
1/4 pound unsalted butter, softened
2 lemons, cut in half, plus 2 tablespoons lemon juice
1/4 cup fresh chopped herbs, such as tarragon, thyme or savory
1 onion, cut in half
4 garlic cloves, smashed
Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs
2 cups water
1/4 cup sherry

Steps:

  • Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.
  • Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
  • Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
  • Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.

AL CAPONE ROAST



Al Capone Roast image

Very interesting type of "roast". Originally came from a cookbook from northern Wisconsin where Al Capone used to hang out. Otherwise I have no idea how the name came about, but its a great meal, even for a gangster!

Provided by LAURIE

Categories     Steak

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
1 large round steaks or 1 large sirloin steak, 1/2 inch thick
2 green peppers
1 red onion
2 (8 ounce) cans tomato paste
2 (8 ounce) cans water
1 lb fresh mushrooms
1/2 lb cheese, of your choice
2 cloves garlic
3 tablespoons oil

Steps:

  • Brown sausage and slice in finger sized pieces.
  • Slice 1 pepper, 1/2 of onion and cheese into finger sized pieces.
  • Place all on top of long end of steak.
  • Slice 1/2 of mushrooms and mince garlic and place on top of previous items.
  • Salt and pepper to taste.
  • Heat oil into 13x9 baking dish.
  • Roll up jelly roll fashion and secure with toothpicks.
  • Slice remaining pepper, onion, mushrooms and place around steak in the pan.
  • Sear in 450 oven turning occasionally for 1/2 hour.
  • Mix paste and water together, and pour over steak.
  • Reduce heat to 400 and cook for 45-60 minutes til done.
  • Remove toothpicks and slice.

AL CAPONE ROAST



Al Capone Roast image

When I was young, my mother used to buy cuts of meat at a butcher shop in the north end of Boston called Al Capone's. That night she would always make her Al Capone Roast. This is a variation of my mothers recipe. Have the butcher run the flank steak through the tenderizer.

Provided by NANCY73

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 11

3 pounds flank steak, pounded thin for easy rolling
¼ cup olive oil
1 (4 ounce) can finely chopped black olives
1 cup minced fresh mushrooms
8 slices prosciutto
6 slices mortadella
10 slices mozzarella cheese
10 slices pepperoni sausage
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder, or to taste
1 teaspoon steak seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
  • Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
  • Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 554 calories, Carbohydrate 4.4 g, Cholesterol 113.2 mg, Fat 38.2 g, Fiber 1.1 g, Protein 46.7 g, SaturatedFat 14 g, Sodium 1274.3 mg, Sugar 0.9 g

ALCAPURRIAS



Alcapurrias image

Provided by Food Network

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

5 tablespoons canola oil
1/2 yellow onion, chopped
2 tablespoons sofrito
1 pound ground beef sirloin
6 tablespoons tomato sauce
1 tablespoon adobo seasoning
1/2 tablespoon salt
6 to 8 green olives
1 1/2 pounds taro root
3 green bananas
2 tablespoons annatto oil, plus additional for the wax paper
1 1/4 tablespoons adobo seasoning
3/4 tablespoon salt
Canola oil, for cooking the fritters
Hot sauce, optional

Steps:

  • For the meat: Place a skillet over medium heat and add the canola oil, onions and sofrito. Cook 1 minute, then add ground beef, tomato sauce, adobo, salt and olives. Mix well and let cook until brown, about 6 minutes. Set aside to cool.
  • For the fritters: With a knife, cut the skin off the taro root and peel the bananas. Grate the taro root and bananas on the small holes of a box grater. Mix them with the annatto oil, adobo and salt in a bowl. Refrigerate for 1 hour, since the chilled dough is easier to assemble. (This is optional.)
  • To assemble the fritters, use wax paper as your base. Cover the center with some annatto oil. Take a heaping 1/4 cup dough and set it in the center of the paper. Spread thinly, then add 3 tablespoons ground beef mixture to the center. Wrap both ends of the paper over each other to make a cylinder-shaped fritter. Push down on the dough to seal the meat inside the fritter. Make sure the dough is sealed completely on both ends and the center. If there are holes, seal them with extra dough, using your finger.
  • Heat several inches of canola oil in a Dutch oven or deep-fryer to 350 degrees F.
  • Slide the fritters into the hot oil for 5 to 6 minutes. Place them on a plate with a paper towel so the grease is absorbed. Serve immediately with hot sauce if desired.

AL CAPONE ROAST



AL CAPONE ROAST image

Categories     Beef

Number Of Ingredients 1

Al Capone roast from Sorgs (Delavan) or Cosetta

Steps:

  • Dry age 1-4 days, sprinkle 1 tsp kosher salt @ black pepper, sear steaks 1 min @500, grill 1 min per side (thermometer)

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