Rapid Roast Food

KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN

Steps:

• Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
• In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
• Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
• Place the lemon/s inside the cavity.
• Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking).
• Using cotton string tie the legs together tightly.
• At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
• Set oven to 450 degrees F.
• Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
• Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

SPICY PORK ROAST WITH ROSEMARY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
• Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
• In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
• Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

RAPID ROASTINI

Steps:

• Heat the oil in a large frying pan. Add the gnocchi, making sure you separate them, and fry for 4 minutes. Then turn them around and give them another 4 minutes.
• Or if you'd prefer to bake them, tumble the gnocchi into a roasting pan, add the oil, and put it into a preheated 400 degrees F oven for 20 minutes, giving them a stir after 10 minutes.
• Cook's Note:
• I would not advise frying frozen gnocchi, as they could cause the fat in the pan to splatter.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

PRIME RIB ROAST

Steps:

• On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
• Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
• May be served with Horseradish sauce.

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

KITTENCAL'S BLASTED RAPID ROAST 2-HOUR WHOLE TURKEY

Steps:

• Set oven rack to second-lowest position.
• Set oven to 450°F and preheat for about 8 minutes.
• Grease a large roasting pan and a flat rack to fit into the pan.
• Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.
• Rinse the turkey inside and out with cold water, then pat dry using paper towels.
• In a bowl mix together the melted margarine with salt until well combined.
• Slice off the hanging neck skin then tuck the wing tips under the breast.
• Using cotton butcher's string tie the legs together (do not use nylon string for this).
• Place the turkey on a flat rack breast-side down into the roasting pan.
• Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.
• Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.
• Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.
• Roast turkey at 450°F rotating the pan 180°F about halfway through roasting (at this point you will most likely need to add in more water to your pan).
• Roast at 450°F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.
• Cook/roast the turkey until the thermometer reads 170°F (the temperature will rise to 180°F when the turkey is removed from the oven).
• For 14-pound turkey start checking the thermometer at around 75 minutes.
• Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.
• When the thermometer reads 170°F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.
• Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).