Roast Beast

1. Place roast on a rack in a pressure cooker; sprinkle with seasonings and pepper. Add consomme, sherry, bay leaf and garlic. Close cover securely. Bring cooker to full pressure over high heat and cook for 1 hour.

2. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. remove beef; shred with two forks. Discard bay leaf from broth.

3. Serve shredded beef on warm French roll with jack cheese and ortega chiles (optional) with broth for dipping.

4. Serve with French fries or cole slaw.

seasonings:
smash some minced garlic, 
black pepper,
Montreal seasonings on the chuck roast and 
pour about a half can of beef consomme over it. 

The roast in on a rack in the pressure cooker. 

It comes out super tender and the juice is great!

Fanned Potato

Yield: 12 whole potato servings, or 24 half potato servings

• 1 tablespoon butter
• 4 tablespoons extra-virgin olive oil
• 2 medium garlic cloves, peeled, smashed
• 5 pounds russet (baking) potatoes, about 12 medium-size, peeled, rinsed
• About 20 small fresh bay leaves
• About 3/4 cup sodium-reduced chicken broth or vegetable broth
• Seasoned salt, such as Lawry's
• Coarse salt (kosher or sea), to taste

Procedure:

1. Adjust oven rack to middle position. Preheat oven to 385 degrees. In a large skillet or heavy bottomed, flameproof roasting pan, heat butter and olive oil on medium-high heat. When butter melts, add garlic and cook 30 seconds. Remove from heat. 2. Make crosswise slices in potatoes about 1/8 inch apart, but don't cut all the way through. There are two approaches that work well. Either place potato in the well of a large wooden spoon and make the cuts (the sides of the spoon's bowl will prevent you from cutting all the way through). Or on the cutting board, place a chopstick on either side of the potato (the height of the chopstick will prevent you from cutting all the way through). Insert one or two bay leaves in each sliced potato.
3. Pour broth in skillet or roasting pan (use caution – it might splatter). Add potatoes in a single layer, placing them so the sliced side is up. Using a large spoon, ladle broth mixture over the tops of potatoes. Lightly season with seasoned salt (more salt will be added later, this is primarily for color). Place in preheated oven and cook until potatoes are tender, about 30 to 40 minutes.
4. Remove from oven (if using skillet, remember that the handle is very hot). Move oven rack to position about 8 inches from broiler element. Turn oven to broil. Spoon pan juices over potatoes and season with coarse salt. Broil potatoes until nicely browned, 2 to 3 minutes. Turn on oven light and watch carefully because they can burn easily.
Nutrition information (per serving): 245 calories (44 percent from fat), 12 g fat, 4 g saturated fat, 35 mg cholesterol, 22 g carbohydrates, 4 g protein, 400 mg sodium, 2 g fiber

Jack Stack recipes

http://www.jackstackbbq.com/jack-stack-barbecue-recipes/a/12/

Jack Stack Cheesy Corn Bake (Home Version)

Yields 10-12 servings
Ingredients:

2 Tbsp Butter
4 tsp All-Purpose Flour
1/8 tsp Garlic Powder
3/4 cup Milk
1 each 3 oz pkg Cream Cheese, cubed 1”
6 oz Sharp Cheddar Cheese Sauce
3 each 10 oz pkgs Frozen Whole Kernel Corn (thawed)
3 oz Smoked Ham, diced 1/4"

Procedure:
1. In a four-quart sauce pan, melt butter over low heat.
PREP
2. Stir in flour and garlic powder until well blended then add milk all at once.
3. Cook over medium heat, stirring constantly to prevent scorching, until thickened and bubbly.
4. Stir in cream cheese and cheddar cheese sauce, and continue cooking until cheese is melted.
5. Stir in corn and ham.
6. Transfer mixture to a two-quart casserole dish.
7. Bake at 350°F for 45 minutes.
NOTE: Although the recipe used in our restaurants and in our shipped product is gluten-free, this home-version contains flour and therefore is NOT gluten-free

Baked Beans

Ingredients

• 1 (32-ounce) can pork and beans
• 1 cup chopped brisket
• 1 cup BBQ sauce (recommended: Jack Stack Original)
• 4 heaping tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon liquid smoke
• 1/2 cup ketchup
• 1/2 cup water

Directions

Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.

This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

Mark Keeler's Italian Sausage and Tortellini Soup

5 links hot turkey Italian sausages, casings removed
1 can condensed French onion soup (10.5 ounce)
1 can diced Italian tomatoes (14.5 ounce)
2 cups chicken broth (low sodium)
2 teaspoons Italian seasonings
1 teaspoon cayenne pepper
1 cup shredded cabbage
1 package fresh three-cheese tortellini (9-ounce package)
Fresh grated parmesan cheese for garnish (optional)

Cut up meat, then brown in a 4-quart Dutch oven. Drain fat. Add all remaining ingredients, except cheese. Bring to a boil. Reduce heat & simmer, covered, for 30 minutes, stirring occasionally. Spoon into bowls & sprinkle with parmesan cheese

I added arugula, garlic and white beans plus a few secrets!

Pasta Bolognese Sauce

Ingredients:

• 2 Tbsp olive oil
• 1 1/2 lb ground beef
• 1 1/2 lb ground pork
• 4 oz pancetta, cut into 1/2-inch dice
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 1 rib celery, diced
• 5 cloves garlic, minced
• 1/2 cup tomato paste
• 1/2 cup dry red wine
• 1 cup milk
• 2 (28-oz) cans diced tomatoes, pureed and strained
• 3 bay leaves
• 1 rind Parmigiano-Reggiano cheese
• 1 lb tagliatelle, cooked al dente

Servings: 6-8 (1 lb pasta and 3 cups sauce). Recipe makes 9 cups sauce.
Active Time: 30 min
Total Time: 4 hr

Directions: 1.  In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.

2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.

3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.

4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.

Makes 9 cups sauce. Serves 6-8 (using 1 lb pasta and 3 cups sauce.)

CHEESY SCALLOPED POTATOES

 

1/4 c. butter
1/4 c. flour
2 1/2 c. milk
5 lg. potatoes, peeled & thinly sliced
1 tsp. salt
1/8 tsp. pepper
3/4 c. Colby, Cheddar or American cheese, chunked or shredded

To make sauce, melt butter. Add in flour, salt and pepper. Stir. Add milk. Cook and stir until thick and bubbly and continue for 1-2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2 quart casserole. Cover with half of the cheese and half of the sauce. Repeat layers. Bake, covered, in a 350 degree oven for 45 minutes, stirring once. Uncover; bake about 30 minutes more or until potatoes are done. Makes 4-6 servings.

http://www.cooks.com/rec/view/0,1850,148190-231192,00.html

Mark Keeler Baked Pizza Casserole

Mark Keeler ‎
1 pound hot turkey Italian sausage, cases removed
1 medium onion, chopped
3 cloves garlic (I add a few pepper flakes), crushed
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 jar spaghetti sauce (I use spicy) (26 ounce)
8 ounces rotini pasta (cooked and drained)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded cheddar cheese
4 ounces sliced pepperoni

1. Pre-heat the oven to 350 degrees. In a large skillet add oil and heat to medium-high heat. Add sausage, onion, and garlic. Add Italian seasoning. Cook until the sausage is browned. Drain.
2. Stir in pasta sauce and 1 1/2 cups of cheese mixture into the meat mixture. Place mixture into a greased 9×13" baking dishes. Sprinkle with the remaining cheese mixture and top with pepperoni.
3. Add the pasta to the sauce cheese mixture.
4. Bake in the oven at 350 degrees for 25-30 minutes.

From Mark on Friday the 13th, 2012, must be great.