Monday, February 20, 2012

Quick Recipe: Mexican Spiced Roast Beef

I love writing recipes.  My computer programmer type brain loves listing out commands in specific order.  I envision putting the recipe into a cooking machine (or the hands of a good cook) and if my recipe is well written, precise & elegant (programmer speak), only great food can come from it.

My sister asked me about the Mexican Spiced Roast Beef I was making to turn into chile this week.   I typed this up with my thumbs, on my iPhone, as my husband drove us to Mammoth yesterday.  Can't think of a better way to kill drive time than writing recipes!
Mexican Spiced Roast Beef
 5lb roast beef
2 TBSP oil,
1 TBSP each coriander, cumin, Mexican oregano & salt, some pepper.
1 onion, diced
3 garlic cloves, minced.
1 Beer

Rub the roast with all the spices. 
Brown the roast in the hot oil in large Dutch Oven. 
Add the onion & garlic and cook for 2 minutes. 
Add the beer. 
Cover it & bake in oven at 325F for 3 hours. 
(I added carrots & potatoes for last 40 minutes. Yum!) 
Remove from oven. Let roast rest for 20 minutes, slice & serve with the jus from the pot.

Friday, February 10, 2012

"Bottle it!"

 Goat Cheese Dip with Sun-dried Tomatoes & Thyme
Back in the late 1980's, when I first made this dip, sun-dried tomatoes were a very popular ingredient for Americans.  I served this on toasted baguette slices that had been slathered in garlic butter and lightly toasted.  At one dinner party, the now CEO of Symantec, Enrique Salem, loved it so much he thought it should be marketed and sold: "Bottle it!", was his advice.
I'm not sure how you could bottle goat cheese dip.
Instead I turned it into a cheese ball this year, recipe is over at the LybationNation blog.
Recipe for Chevre Dip with Sun Dried Tomatoes & Thyme