Pan-Roasting Technique and the Need for a Cast-Iron Skillet

One of the techniques that high-end restaurants use a lot is "Pan-Roasting".  It is the searing of a piece of protein (beef, pork, lamb, chicken and fish primarily) in a heavy pan on the stove and then finished in the oven.

It lets you cook a thick cut that has a great sear on the outside and is cooked on the inside to your desired degree doneness (medium-rare, medium, etc.).  This is a technique that you will usually not find in most cookbooks.  However, it is taught in all "Cooking Schools" and is relatively easy to master.

 The first item you need is a heavy oven-proof skillet.  The best one for the job is a "Cast-Iron Skillet" has it has the weight and is fully oven-proof.  But also because it holds the heat better than any of the other types of skillets available.  If you take good care of a cast-iron piece of cooking equipment, it will last for generations.  Many are passed down in families.  You might check your mother's will  and see who will inherit one of her cast-iron pieces.  Cast-Iron pieces are not hard to care for either.

Now back to the technique of "Pan-Roasting".  Here is what you need and how to do it.

• A large heavy pan (cast-iron is best) to hold heat and is oven-proof.
• Lean cuts of protein (meat, fish etc.) at room temperature
• Canola Oil or another oil with a high smoke point
• Salt and Pepper for seasoning
• Kitchen Tongs
• Oven Mitts or good Hot Pads
• Pre-heated Oven (between 350 and 450 degrees depending on recipe/protein)

Put the skillet on the stove over medium-high heat and let the pan heat up.  Place oil in the pan and let it heat too.  Pat your protein dry with paper towels and season each side.  Place protein in the skillet carefully and do not touch it for several minutes.  You are trying to put a good sear on this side.  You can then turn the protein and sear the second side before placing in the oven.  Some chefs only sear one side before putting the skillet in the oven.  It is up to you as to how you like your food.  I suggest trying it both ways and see which is more to your liking.  I like to sear both sides before going in the oven.

Use an instant-read thermometer in the center of the protein to check internal temperature.  Pull skillet from oven when protein is 5 to 10 degrees below desired temperature (check for what temperature you want based on type of protein you are using).  Transfer to a rack or platter and cover loosely with foil.  The protein will continue to cook while it rests.

This gives you time to make a pan sauce.  You want to be able to take advantage of those fond (flavoring stuck to the pan from searing) and drippings.  De-glaze the pan using liquids (wine goods well here) and reduce.  Checking seasoning and adjust if needed.  Add a little butter or cream to thicken and serve over the protein.  There are many different ways to make a pan sauce, so find the one that works best for you.

The two recipes this week are not really difficult but do require your attention when making them.  The first is for "Pan-Roasted Brined Pork Chop" and will feed two.  The chop has pan sauce that is used to baste it before cutting and serving.  The second is for "Sear-Roasted Salmon Fillets with Lemon-Rosemary Butter Sauce".  I didn't do a recipe for steaks, but there are many out there and it works great for any good cut of steak.

Enjoy trying to "Pan-Roast" and please let me know how it went for you.  "Happy Cooking"!

Irish Chicken & Dumplings

Irish Chicken & Dumplings

(6-servings)

Ingredients:

2 cans (10.75 oz.) Condensed Cream of Chicken Soup

3 cups Water

1 cup Celery, chopped

2 medium Yellow Onions, quartered

1 tsp. Salt

½ tsp. Black Pepper

½ tsp. Poultry Seasoning

1 – 1 ½ lb. Boneless Skinless Chicken Breast

5 medium Carrots, sliced

2 lb. medium Red Potatoes, quartered

1 pkg. (10 oz.) Frozen Green Peas (see note)

3 cups Baking Mix

1 1/3 cups Milk

Directions:

In a large heavy pot, combine soup, water, celery, onion, salt, pepper, poultry seasoning and chicken breasts.  Cover and cook over a medium-low heat for about 1 ½ hours.  Now add the carrots and potatoes, recover and continue cooking another 30 minutes.  Remove the chicken breasts and let cool to handle.  Shred the breasts and return chicken to the pot.  Add the frozen peas and cook 5 minute more.  Mix baking mix and milk together until soft dough forms.  Bring pot to a boil and add the dumpling mixture by the spoonfuls (tablespoon size).  When all dumplings are in the pot, cover and simmer 10 minutes.  Remove the lid and continue for 10 more minutes.  Serve in bowls.

Note:               Many of you know from following me that I don’t like peas.  So here I would use cut green beans in their place.  You do what meets your taste-buds.

Ideas for Future Efforts

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Irish Stew

Irish Stew

(8-servings)

Ingredients:

2 tbsp. Olive Oil

3 tbsp. All-Purpose Flour

2 lb. Beef Chuck, cut into 1 – 1 ½ inch cubes (see note)

1 lb. Carrots, cleaned (peeled if you desire), cut into 1 inch chunks

3 lb. medium Red Potatoes, cleaned and quartered

1 large Yellow Onion, halved and then quartered

2 cloves Fresh Garlic, minced

2 cups Beef Broth

1 can (6 oz.) Tomato Paste

1 bottle (12 oz.) Guinness Beer (or Irish equivalent)

1 tbsp. Cold Water

 1 tbsp. Corn Starch

Directions:

In a large skillet, heat oil over medium heat.  Toss the meat cubes in the flour to coat and then brown in pan.  Mix the carrots, potatoes, onion and garlic in a 4 to 6 qt. slow cooker.  Top this mixture with the meat.  In a medium bowl, mix the broth, tomato paste and beer together.  Pour this mixture over the ingredients in the slow cooker.  Cover and cook on low for 8 to 9 hours.  During the last hour turn up to high.  Then mix the water and corn starch together and stir into to mixture in the slow cooker.  Serve when stew has thickened.

Note:               Traditional Irish Stew is made with lamb.  The recipe here is with beef to make it easier for you.  If you like and can find lamb, please use in place of the beef.

Ideas for Future Efforts

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Some Irish Foods For St. Patrick's Day

"St. Patrick's Day" is this coming Sunday.  It's the day that everyone in the USA thinks (or wishes) they're IRISH.  The rest of the world too, I'm sure.  Well I am half Irish and it's always been a big day for me.  I missed being born on the day by 5 minutes.  My German mother was naming me after her Irish-in-laws and I was too stubborn (Irish-German is not a good combination for that) to come out on their holiday.  She had even worked for the doctor who delivered me.  But she couldn't talk him into moving the clocks back those 5 minutes.  I've always looked at it as a TWO day holiday for me.  Although there are a couple back in my college days I don't remember.

Well anyway, to do it right one needs a little Irish food for this wonderful day.  It's probably the biggest day of the year for "Corned Beef & Cabbage" dinners.  I'm sure that "Reuben Sandwiches" are quite popular this day too.

The two recipes this week from the blog are "Irish Stew" and "Irish Chicken & Dumplings."  The "Irish Stew" recipe uses beef (chuck) instead of the traditional lamb.  I do mention in the recipe notes that if you can find and do like lamb, to use it.  Most people don't think of chicken dishes as Irish but this one comes from a lady in Ireland so it's "Irish Chicken & Dumplings" for you.

If anyone has some authentic Irish recipes they would like to share, just let me know.  I'll put out on this blog.  I'd love some Irish soup recipes.

Celebrating for "St. Patrick's Day" will be not the norm this year.  Because it falls on a Sunday, many establishments that traditionally have parties will not be open.  So much of the celebrating will most likely take place on Saturday night.

I don't know for sure but my former town of Maryville, Missouri will probably have "The World's Shortest St. Patrick's Day Parade" on Saturday.  It's been going on for around 25 years or more.  It is a big event in this town and many a people have a really good time.  It starts with an official flag detail and ends with a cement truck dumping "Green" water down the short parade route.  Those along the route have to watch out for the water because it goes above the curbs as it runs down the street.  If you have never attended this parade, you need to put it on your "Bucket List" of things to do in your life.  It's sponsored by the "Palm's Bar & Grill."

So have a great week and hoist a "Green" one for me this weekend and "Happy Cooking!"

Bulgur, Mint & Parsley Salad

Bulgur, Mint & Parsley Salad

(8-servings)

Ingredients:

1 cup Uncooked Bulgur

1 cup Boiling Water

3 tbsp. Fresh Lemon Juice

2 tbsp. Extra Virgin Olive Oil

3 cloves Fresh Garlic, minced

3 cups Fresh Tomatoes, seeded and chopped

1 ¼ cups Fresh Cucumber, peeled, seeded & chopped

1 cup Fresh Parsley, chopped

½ cup Fresh Green Onions, chopped

¼ cup Fresh Mint, chopped

¾ tsp. Salt

½ tsp. Black Pepper

Directions:

Combine bulgur and boiling water in a medium bowl.  Cover and let stand 30 minutes or until tender.  Stir in juice, oil and garlic.  Cool to room temperature.  Now combine the bulgur mixture, tomato and remaining ingredients in a large bowl.  Toss gently to coat and refrigerate one to two hours before serving.

Note:               It is best not to assemble until two hours before serving the salad.  It has a much fresher taste.  The two hours of refrigeration gives time for flavors to mend too.

Ideas for Future Efforts

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Spinach with Apple & Red Onion

Spinach with Apple & Red Onion

(4-servings)

Ingredients:

1 lb. Fresh Spinach, washed and de-stemmed (see note)

1 medium Golden Delicious Apple, quartered, cored & sliced

¼ small Red Onion, thinly sliced & ringed

¼ cup Extra Virgin Olive Oil

1½ tbsp. Apple Cider Vinegar

1 tsp. Grain Mustard

1 tbsp. Honey

to taste, Salt & Black Pepper

Directions:

Place spinach, apple and onion in a large salad bowl.  In small bowl combine oil, vinegar, mustard and honey and whisk for one minute or well incorporated.  Taste and add salt and pepper as needed.  Pour dressing over salad and toss just before serving.

Note:               You can use any kind of fresh spinach you can find.  If using baby spinach you probably don’t need to de-stem.  If using good pre-washed spinach, you don’t need to wash again.

Note:               You can combine all the dressing ingredients in a good seal-able container and just shake well for one minute.  It makes a great place to store any extra dressing too.

Ideas for Future Efforts

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Spring is Coming so How About Salad?

Snow Carving (notice people in photo)

I've shown a few "Ice Carvings" from an event in Rochester, Minnesota.  Someone was nice enough to send me this photo of a "Snow Carving" that is rather large.  Please note the people in the photo to get an idea of the size of this snow carving.  Also think of the time or work put in on this piece and the detail too.  As beautiful as it is, I'm looking forward to spring.

March is finally here and that means the winter is coming to an end.  In fact, "Daylight Savings Time" starts this coming weekend.  So you know spring is coming.

Traditionally with the coming of spring we change our eating habits.  All winter we tend to eat heavier comfort foods and with that put on a little extra weight.  As we go into spring most people start eating lighter fare.

One of the food areas we seem to hit hard is all types of salads.  Salads seem to have a universal tag as diet type food and being healthy.  That can be true but they can also be bad for you.  Salad bars for example offer many healthy options but they also have many high calorie high fat items too.  The salad dressing offered are maybe the worst.  People usually put too much on their salads.  This is an area that you need to watch.

Salads make great sides to accompany meals but make great full meals too.  When having a salad or using a salad bar, one has to be a little diligent to make wise and healthy choices.  Maybe get your dressing on the side when eating at a restaurant.  Try taking smaller portions of those salad bar items that are not the best choices for your health.

One of the great things about salads is that they are usually very refreshing.  Especially in the spring and summer with all the fresh produce available from stores, farmer's markets and even your own gardens.  It may not be a bad idea to have a light salad for one of your meals each day if you're trying to lose a little of those winter pounds you added.

There is an endless variety of salads you can make for yourself and family.  Have fun and try some that you  have never tried before.  You just might surprise yourself and your taste-buds.

This week I have two salads for you to try.  The first is "Spinach with Apple & Red Onion" and it works year-round.  The second one is "Bulgur, Mint & Parsley Salad" and makes a great side dish.  You could add a little diced chicken to it for an entree salad for dinner.

Be sure to try these and other salad recipes this spring and "Happy Cooking."