Tag Archives: bacon

Rustic Pot Roast- an easy Italian roast

Stevens Catering had the opportunity to cater the annual Lufkin Landscape Taskforce Dinner several times. It was a fundraiser that always had a food theme. This particular year was Italian, so the committee and I had the challenge of developing a menu with an Italian theme. They wanted to stay away from the traditional tomato based entrees, so this is a version I developed from the recipe they gave me. Rustic Pot Roast was so good and easy, we continued to serve it at events. It can be served over polenta or mashed potatoes. We loved it served over Decadent Mashed Potatoes. And the gravy it makes– it is to die for!

Mirepoix

Rustic Pot Roast starts with a mirepoix or Holy Trinity. It is a mixture of grated onion, carrots and celery used in French and Cajun cooking. It is a great source of flavor.

Trimming and Seasoning

Place trimmed brisket in an aluminum pan and cover with sliced bacon. Generously salt and pepper.

Wine for Marinating

Add the mirepoix to the brisket and top with 1/2 bottle of Chianti Wine. Thus, baking will cook off the alcohol leaving only that tremedous flavor.

Garlic and Herbs, Marinating and Baking

Add the garlic and several sprigs of rosemary. Cover with foil and place in the refrigerator to marinate overnight. The next day place the pan in a 300 degree oven and bake for 4 to 5 hours until the brisket is fork tender.

Serving

To serve, remove the sprigs of rosemary and slice the brisket across the grain to increase tenderness and avoid stringiness. The slow baking allows the mireproix and bacon to cook down along with the wine into a creamy sauce perfect for serving over the meat or with potatoes.

The recipe calls for a 3 pound brisket. Ours was very large therefore we doubled the recipe. The alcohol cooks out of the wine, so feel free to serve the broth as a sauce over the meat. Enjoy!

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Rustic Pot Roast

a brisket slow roasted until fork tender
Course Entree, Main Course
Cuisine Italian
Keyword bacon, brisket, Chanti Wine, mira poix, pot roast, slow roasting
Servings 10
Author stevens1951

Equipment

  • large roaster
  • aluminum foil for lid
  • food processor with a grater blade

Ingredients

  • 3 pounds brisket trimmed
  • 1 bottle Chianti Wine
  • 4 ounces bacon
  • 1 stalk celery
  • 3 each yellow onions
  • 4 each carrots medium
  • 2 cloves garlic
  • 2 sprigs rosemary
  • salt and pepper

Instructions

  • Trim the brisket by cutting off the large chunks of fat. Use the fat to make a delicious broth. Place the brisket in the roaster pan.
  • Prepare the mirepoix by grating the onions, celery, carrots and garlic in a food processor.
  • Place strips of bacon on the brisket. Salt and pepper generously.
  • Cover the brisket with the mirepoix. Lay sprigs of rosemary on top and add at least 1/2 bottle of Chianti Wine to marinate the brisket.
  • Cover with a lid or foil and place overnight in the refrigerator to marinate.
  • The next day, place brisket in a 300 to 350 degree oven. Slow roasting adds flavor. Cook until tender, about 4 to 5 hours or until fork tender.
  • To serve, remove rosemary and slice brisket across the grain. Serve over polenta or mashed potatoes.

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The Waring Food Processor is the brand I use. I broke many center posts for the blade and finally realized I needed an all metal food processor. If you don’t use one that much, you can always hand grate or use a less expensive food processor. Thank you for your support.

    Pepperjack Stuffed Chicken Breasts

    My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!

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    Pepperjack Stuffed Chicken Breasts

    Course Main Course
    Cuisine American
    Keyword chicken, spinach, stuffed
    Servings 4 servings

    Equipment

    • meat mallet
    • thermometer

    Ingredients

    • 4 boneless chicken breasts
    • 1 10 ounce pkg frozen spinach thawed
    • 1/2 cup sour cream
    • 2 cups pepper jack cheese shredded
    • 1 clove garlic minced
    • 4 slices bacon

    Instructions

    • Flatten each breast with a meat mallet to 1/2 inch thick.
    • Drain and squeeze spinach to remove as much moisture as possible.
    • Mix spinach, sour cream, cheese and garlic to make stuffing.
    • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
    • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

    Click here for Confetti Polenta

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

      Caramelized Bacon

      There were a few recipes at Stevens Catering that we could not make enough of. Guests kept coming back for more until it was all gone. This is one of those recipes. I finally learned to ask clients how much to make and they understood when it was gone I would remove the serving dish from the table and guests would eat other things. Ina Garten did a great job on this recipe and it is just that good. Enjoy!

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      Caramelized Bacon

      Barefoot Contessa Foolproof, Ina Garten, page 31
      Course Appetizer, Party Food
      Cuisine American
      Keyword bacon, brown sugar, cayenne, maple syrup, pecans

      Equipment

      • sheet pan
      • Food processor

      Ingredients

      • 1/2 cup light brown sugar lightly packed
      • 1/2 cup chopped or whole pecans
      • 2 teaspoons kosher salt
      • 1 teaspoon freshly ground black pepper
      • 1/8 teaspoon ground cayenne pepper
      • 2 tablespoons pure maple syrup
      • 1/2 pound thick-sliced Applewood-smoked bacon I use Wright's Hickory Smoked

      Instructions

      • Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
      • Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
      • Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
      • While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

      Notes

      These can be made early in the day and stored at room temperature.

      This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

        Sweets and Eats- Broccoli Salad

        Just this last week someone asked me for the recipe for Broccoli Salad. Everyone loves this salad whether it is made with fresh grapes, raisins or dried cranberries. Doesn’t matter because it is the bacon that makes it so good. Enjoy!

        Broccoli Salad front left
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        Broccoli Salad

        Inspired by Southern Living
        Course Salad
        Cuisine American
        Keyword bacon, broccoli, dried cranberries
        Servings 6 servings
        Author stevens1951

        Ingredients

        • 1 lg head broccoli about 1 ½ pounds cut in bite size pieces
        • 10 slices bacon cooked and crumbled (we use cooked bacon crumbles)
        • 5 green onions sliced
        • ½ cup craisins
        • Dressing:
        • 1 cup mayonnaise
        • 2 T vinegar
        • ¼ cup sugar

        Instructions

        • Cut broccoli florets into bite size pieces. Place in a large bowl. Add bacon, green onions and craisins.
        • Combine remaining ingredients stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2 to 3 hours.

          Creamy Bacon Dip

          Judging a 4-H Region Food Show has nice side benefits including getting great recipes. This dip was often looked over on a buffet table until one person tasted it, and then it was hard to keep it replenished. All the olives and bacon in a cream cheese mayonnaise mixture make it one of the best dips for vegetables. The recipe did not win the show, but it is a winner in my book. Enjoy!

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          Creamy Bacon Vegetable Dip

          4-H Region Cookbook
          Course Appetizer, Party Food, Snack
          Cuisine American
          Keyword bacon, cream cheese, olives, onion
          Prep Time 30 minutes

          Equipment

          • ice bowl (see post Shrimp Dip in an Ice Bowl} or hollowed cabbage for serving

          Ingredients

          • 2 8 oz pkgs cream cheese
          • 1 cup mayonaise
          • 1 4 oz can ripe olives chopped
          • 1 tablespoon lemon juice
          • 1 4 oz can green chilies chopped
          • 1 cup sour cream
          • ½ cup purple onion chopped
          • 1 cup bacon bits real
          • ½ cup green olives chopped
          • 1 large cabbage with leaves

          Instructions

          • Soften cream cheese in microwave and place in mixer to blend with mayonnaise and sour cream. Add remaining ingredients and gently mix to blend. Chill in refrigerator and serve with fresh vegetables in hollowed cabbage or ice bowl,
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