Thursday, January 28, 2010

Dinner with a side of stitches....

So We had Buzzy over tonight for roast beef with carrots, cream corn, polenta and some yummy coconut cream pie for dessert! Naturally the dogs go nuts and start to play.. I'm thinking Shera's leg somehow got caught on Leela's tooth in the wrong way and tore a nice hole in her poor arm. We bandaged it up but it ended up getting bigger! Shera has an appointment with the vet for stitches first thing in the morning. She such a trooper! Here are some pics from dinner and my little princess...
Recipe for the roast and polenta are also below. Enjoy!

High Temperature Eye-of-Round Roast

  • 3 lb Eye-of-Round Roast
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  1. Preheat the oven to 500 degrees. Season the roast with salt, pepper, garlic and onion powder and place in a roasting pan or baking dish. Do not cover or add water.
  2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees. Roast for 21 minutes (seven minutes per pound) then turn oven down to 150 degrees and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
  3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees. Carve into thin slices to serve.
* For smaller roasts I usually check the temperature after 1 3/4 hours of roasting so it's not over cooked.

Polenta with Tomatoes, Basil and Balsamic Vinegar Reduction

  • One package sun dried tomato polenta - sliced 1/4 inch
  • 2 Tbls. extra virgin olive oil
  • One lb tomatoes - sliced 1/4 inch
  • 1/4 C. fresh basil leaves - chopped
  • 1/3 C. shredded mozzarella cheese
  • One recipe Balsamic Vinegar Reduction
  • Season with salt and pepper to taste
  1. Pre-heat boiler.
  2. Saute slices of polenta in olive oil on medium heat, approximately 3 minutes per side until soft.
  3. Place polenta in baking dish with tomatoes and mozzarella cheese layered on top.
  4. Place mixture into oven until cheese is melted.
  5. Sprinkle basil and vinegar reduction on top, season with salt and pepper to taste.

Balsamic Vinegar Reduction

  • 1/4 C. balsamic vinegar
  • 1 Tbls. sugar
  1. Over medium high heat bring vinegar and sugar to a rolling boil.
  2. Stir until sugar is dissolved and continue to cook until reduced to a thin syrup consistency (should only take a couple of minutes.)
*After you remove from stove-top, if the vinegar reduction is stuck to the pan or hard you can soften it up by turning the burner on low.

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