Salmon with cilantro lime crema
Swordfish fried in butter
Maritime Hodge Podge
Roast potatoes - I dug them up today
Homegrown Squash with butter and maple syrup
Scalloped potatoes, corn on the cob and beans.
Peach crumble
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I made some duck confit legs sous-vide a while back and heated one up today with some potatoes cooked in duck fat.
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You misread my question 
Was_it
Not
What_is
We enjoyed another outstanding dinner at Fiorentini in Rutherford, NJ, including sourdough bruschetta with ricotta and cherry tomato basil pesto; striped bass with corn puree; ‘crabonara’ raviolone; gnocchi with crispy prosciutto; lobster and sweet corn risotto; tuna crudo with watermelon; tagliolino allo scoglio. It all went great with a couple of excellent cabernets.
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Very nice photos!
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Thank you!
Duh! Sorry I miss read that.
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Hi both, a couple of questions. The 3 recipes that have been posted here for the Mississippi Pot Roast tend to have you shred and serve over rice or buttered noodles, or mashed potatoes.
Have you (or anyone else who’s made it pls chime in) done this regular pot roast style by adding in and cooking banded baby potatoes, carrot chunks, maybe mushrooms along with the meat?
Also I mentioned my plan to make this for all 7 of us tomorrow (3 distant kids are all home for the long weekend, yay!) and she reminded me that our crock pot might be defective (and I haven’t tested it in over 10 years).
I assume I could mimic and get a similar result to “low” in a slow cooker by putting it in the oven at 180°F for 4 hours then another 4+ about 200°F. (I did some reading, and CrockPot say “Low” and “High” have the same final temp, with the only difference being the time needed to get there.)
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We usually serve it ‘pulled’ along with a zippy cole slaw or another fresh or tart side that contrasts the richness of the roast, and often with a side of extra peperoncini. No rice or buttered noodz or mashed. I bet it’s great on sammiches, tho.
I don’t own a slow cooker so I’m no help regarding alternative prep.
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Sam Sifton (NYT Cooking) says 3-4 hours at 250 in a covered Dutch oven, maybe longer if your roast is huge (his was 3-4 lbs).
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Does vinegar affect their cooking?
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I haven’t, but I believe the recipe I linked to says you can add carrots, potato, etc. if that is your preference. I would just add them at the beginning. Or, I might par cook in the microwave and then add in the last hour (depending on what else I had going on).
In the oven, you could cook low and slow (250F) for 4-5 hours (I’d bring it to a boil and turn it down to a simmer on the stove top first). But, if your oven gets reliably low enough, you could try the temps you’re considering. Maybe split the difference and go 6 hours at 200F?
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Hmmm, good question. Or they might uptake a lot of the acid like semi-sponges? I could see the mushrooms doing that, too.
Maybe take @Amandarama’s thought about partial pre-cook and adding later in the process.
I’ve been testing it with very low temps, to sort of fake sous vide beef roasts, and it holds pretty steady as low as the low 150s. I finally put my thermometer’s app on my phone and it offers a graphing feature and there was surprisingly little up/down.
I still need to graph it over time at higher temps.
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Probably the best way to be sure!
Quite a unique menu. Cilantro granita (frozen) on halibut (cold ?hot? room temp?) looks bizarre. How did it taste?
The halibut was very lightly chilled (close to rt) - the combination of flavors of that dish was really great
I feel that way about the current cuisine of ‘Hawai’i or wanna-bes. When I lived (2 months) in Hawai’i 56 years ago we ate pretty much at mom and pop’s that served simple, nourishing ‘Japanese’ fare. Sticky steamed rice topped with spartan meat and vegs and really good sushi sans avocado or even salmon, dried ahi and really good coffee. Two trips to the Canlis’ in Honolulu was our first introduction to what I think morphed into Hawai’ian fare: grilled mahi mahi, grilled mega steaks and papaya boats. Five decades later, that seemed to be the norm with lots of deep fried cultural spins and fusions along the way. Never heard or saw poke or grandiose pig roasts in the old days. I am glad to see the farm to table movement came in. Evolution.
Nothing like driving in a car with a hollering cat. Been there many times. Hope the boy is okay.
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I am joining you. $30 a pound here.
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This is the recipe I started using in 1998 for faux Italian Beef; somewhere along the way the name that became so popular was Mississippi Pot Roast. We often ate it on sandwiches, or on the plate as noted on the recipe:
ADELINE SMYTH’S ITALIAN BEEF FOR SANDWICHES
Provide plenty of napkins with sandwiches.
1 5-pound rump roast beef
1 package Good Seasons Italian Dressing Mix
1 package Au Jus Gravy Mix
1 package or 2 tablespoon Brown Gravy Mix
1 teaspoon salt
1 teaspoon garlic salt or garlic granules
1 teaspoon onion powder
2 teaspoons Italian seasoning herb and spice mix
1 cup water
1/4 cup juice from Pepperoncini peppers
8 Pepperoncicni peppers
Put beef in crockpot. Combine next seven ingredients and spread on roast. Combine pepperoncini juice and water and pour into crockpot. Toss in the peppers. Cook on low overnight or for 12 hours. Turn off crockpot; remove roast and cool. Shred or pull apart beef with hands, putting back into juices in the crockpot. Turn crockpot on low and let heat for at least 1 hour.
Serving Ideas:
- Serve on hamburger buns with French fries, sliced onion and cherry peppers.
- Serve beef on plate or bun with coleslaw and potato salad.
Note: I first made this in late 1998; we immediately became addicted to it.
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