Dusted Pot Roast

Because winter!

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Adapted from Brett Anderson in The New York Times
Serves 6-8

INGREDIENTS
3 pound boneless beef chuck roast
Crop Duster
Feather Duster
3 tablespoons canola oil
4 tablespoons butter
2 medium onions, chopped
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
10 small yellow potatoes cut in quarters
8 oz white button mushrooms, chopped
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine
4 cups beef broth

INSTRUCTIONS
Preheat oven to 340 degrees. Season meat generously with Crop Duster. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.

Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.

Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.

Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes. Add 1 tbsp Feather Duster. Taste for seasoning.

Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours and 20 minutes.

Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. You could also remove the veggies and whisk in flour to the gravy to thicken it and return the veggies to the pot (I did that).

Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Mark Bittman's Speedy No Knead Bread

“You made bread?” my family will ask whenever I whip up a loaf of Bittman’s bread. This warm magic loaf turns dinner into a meal. I throw in 1 tbsp of Whassamatterhorn or Smoke Licker.

They rip it apart like wolves.

They rip it apart like wolves.

From Mark Bittman in The New York Times

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 tbsp Whassamatterhorn or Smoke Licker
Oil as needed

DIRECTIONS
Combine flour, yeast and Whassamatterhorn or Smoke Licker in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Serve with Saltlickers’ compound butter!

Chicken in Green Molé

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INGREDIENTS
1 whole (both sides) chicken breast
1 cup raw unsalted pumpkin seeds
2 onions chopped
3 cloves of garlic
2 jalapeños
6 lettuce leaves
10 sprigs of cilantro
1.5 tbsp Iowa Nice Spice
1.5 tbsp Coco Corazón
1 tbsp Roxy Taco
Salt to taste
Lime wedges

INSTRUCTIONS
Cover the chicken breast in water in a pot. Add 1/2 the onion. Bring to a boil and simmer 12 minutes. Let cool. Roast the pumpkin seeds in a pan on the stove until they start to pop. Let cool and move into a food processor bowl, along with the rest of the onion, garlic, cilantro, lettuce, jalapeños, and spices. Pulse. Add 1 cup of the cooled chicken stock, blend, taste for salt, then pour into a pot. Shred the chicken and add it to the pot. Simmer for 20 minutes. Sprinkle with fresh lime before serving over rice or roasted sweet potatoes, or in tacos or enchiladas.

Das Schöne Fleischloaf

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Translation: The beautiful meatloaf

Add 2 tsp to 1 lb ground beef and 1 lb ground pork. Stir in 1 cup toasted pumpernickel bread crumbs, 2 leeks caramelized in butter, 1/2 cup chopped parsley, 2 tsp Whassamatterhorn, and 1/2 tsp fresh black pepper. Slather it in ketchup if you like it old school. Bake 375 til unraw—about an hour.

Cha-cha Kabobs

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  • 2 lbs meat or shrimp
  • 4 tbsp oil
  • 4 tbsp soy sauce or tamari
  • 3 tbsp Cha-cha Lima Sugar
  • 1/2 tbsp sesame oil if you want
  • Sriracha if you like it on fire

Put the oil, soy sauce, Cha-cha Lima, and sesame oil/Sriracha in a glass measuring cup and nuke on high 1 minute. Stir, Marinate the meat for 1 hr. Skewer w/ veggies + grill = partay.

Cy Smoked Chicken

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1 whole chicken
Cy Salt
1 lemon

Wash the chicken and pat it dry. Sprinkle inside and out with Cy Salt, wrap it in plastic wrap, and let sit in the fridge overnight. One hour before smoking, take the chicken out of the fridge and let it come to room temp. When the smoker's hot, unwrap the chicken, sprinkle on more Cy Salt, and insert half a lemon into the cavity. Smoke until the internal thermometer reads 165. We use apple wood.

Bean Burgers

  • 1/4 sunflower seeds
  • 2 cups (about 1 can) any kind of beans, drained and rinsed
  • 1/2 c minced onion
  • 2 Tbsp ketchup
  • 1 Tbsp wheat germ or rolled oats
  • 1 Tsp Roxy Taco (goes great with black beans or black eyed peas) or Cy Salt (goes great with pink or white beans) or Alliyum (goes great with white beans)
  • I also like to throw a chopped chipotle in adobo sauce into the black bean burgers.
  • Chopped roasted mushrooms (roasted without oil) are great in all of them, too.  

Mush everything up—in a food processor or by hand. Form six 1.5" high patties and place on a lightly spray-oiled baking sheet. Bake at 350 for 25 minutes, let cool, reform the patties and bake for another 10 minutes. Serve in a whole wheat pita.

Adapted from Eat to Live.

Grilla Gorilla Sweet Potato Black Bean Salad

A customer fave. It's easy, healthy and a knock-out. Use Grilla Gorilla or GGX.

2 big sweet potatoes peeled and cut in chunks
1 can black beans drained and rinsed
1/2 red onion chopped fine
Chopped cilantro
Juice of 1/2 lime
Oil
GGX or Grilla Gorilla

Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. Easy and deelish!