Monday, April 22, 2013

Herb Crusted Sirloin Tip Roast

Herb Crusted Sirloin Tip Roast

1 ¼ TBL paprika
1 TBL Kosher salt
1 TSP garlic powder, or minced garlic
½ TSP each: ground black pepper, onion powder, ground cayenne pepper, dried oregano. Dried thyme.
2 TBL olive oil
One 3-pound Gilcrest sirloin tip roast
1.       In a small bowl, mix the paprika, Kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, ans thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. It will make a thick paste.

2.       Preheat oven to 325 degrees. Line a baking sheet with aluminum foil.

3.       Place the roast on the prepared baking sheet, and cover on all sides with the paste spice mixture.

4.       Roast one hour in the preheated oven, or until a minimum internal temperature of 145 degtrees F. Let sit 15 minutes before slicing thinly.

Hungarian Goulash

Hungarian Goulash

Amy Foster of Gilcrest Farms supplied this flavorful dish, using Gilcrest beef of course.
Two Lbs. of Gilcrest stewing beef
One medium onion, sliced
One small clove garlic, minced (Amy says that she uses more garlic)
¼ cup shortening or olive oil
¾  cup catsup
Two TBL Worcestershire sauce
One TBL packed brown sugar
Two TSP salt
Two TSP paprika
½ TSP dry mustard (or 1 TSP prepared)
Dash of cayenne pepper
¼ cup cold water
Two TBL: flour
Egg Noodles
Cook and stir beef, onion and garlic in olive oil until beef is brown; drain. Stir in 1 ½ cups water, the catsup, and the next six ingredients  (down to the Cayenne pepper). Heat to boiling, reduce heat, cover and simmer until beef is tender – 2 to 2 ½ hours.  Add water if needed.
Shake ¼ cup cold water and flour  to mix and stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over hot needles. Enjoy!

Kick’n Chicken Drumsticks

Kick’n Chicken Drumsticks

Three new recipes from Amy Foster of Gilcrest Farms. The first one here is Kick’n Chicken Drumsticks. The other two can be found under beef. One, a Hungarian Goulash, and the second, an Herb Crusted Sirloin Tip Roast—see Beef.
Kick’n Chicken Drumsticks
8 Gilcrest chicken drumsticks

2 cloves minced garlic

¾ cup bottled BBQ sauce

¼ cup orange juice

2 TBL maple syrup

Salt & Pepper

2 TSP cooking oil

1.4 cup catsup

¼ cup molasses

Hot sauce to taste 

Lightly coat a 15 x 10 x 1 baking pan with cooking spray. Skin chicken, if desired. Arrange chicken in the prepared baking pan. Sprinkle with salt and pepper. Bake in a 375 degree oven for 25 minutes.
Meanwhile, prepare sauce. In a medium sauce pan, cook garlic in hot oil over medium heat for 30 seconds. Stir in BBQ sauce, catsup, juice, brown suga, molasses, and, if desired, jot pepper sauce. Heat through.
Carefully brush chicken with sauce. Turn chicken and brush other side with sauce. Bake for 20-25 minutes, or until chicken is no longer pink (180 degrees). Reheat any remaining sauce; drizzle some of the sauce over chicken.
Makes 8 servings.