PUFFIN ROAST
This is my first shot at making a beef roast. It came out super yummy and I just had to post it! Don't worry, it's not made with Puffins, but its named after someone very close to my heart. I don't usually measure so the amounts of Emeril's essence and olive oil can be adjusted as you see fit.
Provided by Baptized by Fire
Categories One Dish Meal
Time 5h20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Chop carrots into 1 inch chunks (this is supposed to be rustic), chop onions in half then into slices about 1/2 inch thick or so.
- Toss onions and carrots into crock pot with about 2 tbs. of olive oil. Add about half a can of the Beef Consommé.
- For the beef dice about 2 cloves of garlic and one sprig of fresh rosemary add about an eighth of a teaspoon (a pinch or two) of salt so you make a bit of a paste.
- Dust the beef with a thin coating of flour and Smear the garlic/rosemary/salt paste all over the meat. Set aside.
- With a paring knife poke about 3 holes on the two ends of the roast. Insert one or half of a clove of garlic along with a few leaves from the 2nd sprig of rosemary with your finger into each hole.
- Dust the entire piece of meat with about 1-2 tbs. of Emeril's Original Essence (or any other seasoning salt you like), pepper and bit more salt.
- In a large saute pan add about 1-2 tbs. of Olive Oil and crank up the heat to medium-high.
- Sear the meat on all sides (golden brown is great).
- Add the beef to the crock pot along with 2 more whole (smashed with the side of the knife) garlic cloves.
- Add the rest of the beef consommé and cook on high for 5 hours or until meat is tender and cooked through.
- Periodically stir the contents of the crock pot so that the meat is well basted since bottom round tends to be a bit dry.
- This dish is served with mashed potatoes and gravy made from the juices left in the crock pot.
- To make gravy: Melt 2 tbs. of butter in a small saute pan, when butter begins to foam add about 2 tbs. flour and stir on medium heat until butter/flour mixture is "coffee with cream in it" brown.
- Gradually add 2 cups of beef drippings, stirring quickly to avoid any lumps.
- Bring gravy to a simmer stirring often.
- Serve over mashed potatoes, brown rice -- or just about anything you want to taste yummy.
Nutrition Facts : Calories 1488.9, Fat 100.6, SaturatedFat 36.7, Cholesterol 357.1, Sodium 1595.1, Carbohydrate 24.2, Fiber 3.1, Sugar 6, Protein 115.7
CINNAMON PUFFINS (MUFFINS OR DONUTS?)
My sister and I used to make these when we were kids. I rediscovered the recipe a few months ago in the bottom of a drawer at my mom's and made them for my husband, who now asks for them regularly to have with his tea in the evening or his coffee in the morning. They are a cross between muffins and sugar donuts. Now I have to double this recipe every time I make them because they disappear so fast!
Provided by Annala
Categories Quick Breads
Time 30m
Yield 12 puffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine flour, baking powder, salt and nutmeg.
- In another bowl, beat egg, shortening, vanilla and sugar until well blended.
- Add the flour mixture to the creamed mixture and beat in milk until smooth.
- Fill each cup of lightly greased muffin tin 2/3 full.
- Bake 20 minutes, or until a light golden color, or until an inserted toothpick comes out clean.
- Melt butter.
- In a small bowl, combine 1/2 cup sugar, cinnamon and nutmeg.
- While puffins are still warm, dip each one in butter, then in sugar mixture, coating thoroughly.
- Serve warm, or allow to cool and store in an airtight container.
Nutrition Facts : Calories 254.4, Fat 14.4, SaturatedFat 6.7, Cholesterol 39.4, Sodium 208, Carbohydrate 29.5, Fiber 0.6, Sugar 16.8, Protein 2.6
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