Emerils Pot Roast Pastitsio Food

GARLIC-STUDDED POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
• Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
• When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
• Preheat oven to 450 degrees F.
• Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
• Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

EMERIL'S FAVORITE ROAST PHEASANT

Steps:

• Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
• Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
• Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
• Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
• Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
• Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
• In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CLASSIC PASTITSIO

Steps:

• Make the sauce: In a large deep skillet, heat olive oil over medium heat. Add onions, and cook until they begin to soften, about 3 minutes. Add lamb, salt, cinnamon, pepper, and nutmeg. Cook, breaking lamb into pieces, until it is no longer pink. Add wine, and cook until liquid is almost evaporated. Stir in tomato paste, bay leaves, and 2 cups water. Cover, and let simmer 30 minutes, skimming the fat occasionally. Remove from heat, and set aside, covered.
• Make the bechamel: In a large saucepan, melt butter over medium heat. When butter is bubbling, add flour and baking powder. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat, and stir in Parmesan, salt, black pepper, nutmeg, and cayenne pepper. Set aside, covered, until ready to assemble.
• To assemble: Preheat oven to 375 degrees. Butter a 9-by-13-inch glass or other ovenproof baking dish; set aside. Bring a large saucepan of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer to a colander; drain well. Stir noodles into meat mixture. Pour meat-and-pasta mixture into prepared pan. Spread bechamel over the mixture, and bake until top is set and golden brown, 30 to 40 minutes. Let sit 10 minutes before serving. Serve warm.Note: Photograph by Maria Robledo

EMERIL'S GARLIC -STUDDED POT ROAST

Steps:

• Make 30 (1 1/2inch deep) slits around outside of roast.
• Insert half of the garlic into the slits.
• Rub meat with Esscence, pepper and salt.
• Preheat oven to 400 degrees.
• On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
• Add red wine to pan; scrape up any brown bits with a wooden spoon.
• Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
• Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
• Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
• Cover and bake for 1 1/2 hours.
• Uncover, baste and lower heat to 350 degrees.
• Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
• Remove; baste and let rest for 15 minutes before carving and serving.

EMERIL'S POT ROAST PASTITSIO

Steps:

• Preheat oven to 375°F.
• Melt butter in heavy saucepan over medium-low heat.
• Whisk in flour.
• Cook, whisking, 3 minutes.
• Whisk in milk and simmer, stirring about 8 minutes.
• In bowl, whisk eggs.
• Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
• Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
• Cook penne in boiling salted water until al dente.
• Rinse and drain well.
• Combine pot roast, broth and gravy in a large bowl.
• Butter a shallow 7"x11" baking dish.
• Place half of pasta evenly over the bottom of dish.
• Top with 1/3 cup of sauce.
• Spread beef mixture evenly over pasta.
• Top with remaining pasta.
• Pour remaining sauce SLOWLY over pasta.
• Bake for about 20 minutes.
• Top with cheese and bake until set, about 20 minutes more.

EMERIL'S POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Make 10 slits throughout the roast.
• Stuff a clove of garlic in each slit.
• Rub the entire roast with the olive oil.
• Season with salt& pepper.
• Heat a large skillet over medium heat.
• When the pan is hot, sear the roast on all sides, about 3-4 minutes.
• Remove from the pan and place the roast in a dutch oven with a cover.
• Add the stock and cover.
• Place in the oven and cook for 4 hours.
• Place the vegetables around the roast and cover.
• Cook for an additional hour.
• Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
• Whisk the flour and water together.
• Pour the reserved liquid and grime into a saucepan and bring to a simmer.
• Whisk the flour mixture into the reserved liquid.
• Bring the liquid back to a simmer and cook for 4-6 minutes.
• Season with salt and pepper.

PASTITSIO

Steps:

• In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
• Cook macaroni in boiling water, strain and put back in pot to keep warm.
• Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.
• Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES

Steps:

• Preheat the oven to 325 degrees F.
• Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
• Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
• Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
• Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.