> wrote in message
...
> The cat's away (Mrs. Beitel, a vegetarian, is off visiting old friends)
> so the mice (mouse, me, still an occasional meat-eater) will play.
>
> The local market had bottom round roasts on sale and lo and behold,
> there was a 4-pounder marked with a $3 off sticker since the sell-by
> date was the next day, so I made an impulse purchase.
>
> That night: rubbed it with my favorite mix for roast beasts:
> A roughly equal mix of salt, pepper, minced fresh garlic, and chopped
> fresh rosemary. Did the old 15-minutes-in-a-hot-oven followed by
> ~40-minutes-in-a-very-slow oven trick until it reached 125 degrees F
> internally. Let it rest ~15 minutes. It ended up pretty rare, but that
> was part of the plan - you can always make rare meat less rare but you
> can't make overcooked meat rarer, right?
>
> Sliced thinly with my sharpest longest knife, served with lightly fried
> potato slices and a steamed artichoke (another item Mrs. Beitel isn't
> fond of, but I am) and some melted butter. To die for.
>
> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0383_1_zpsf2d7ff60.jpg>

Woooooo nice yummmmmmmmmmmmmm !!!!!!!!!


> OK, on to leftovers!
>
> Two lunches (so far) of "Smithfield" sandwiches. These are nothing
> but thinly sliced rare roast beef with good dill pickle slices, yellow
> mustard and lettuce on chewy homemade bread. They've been a favorite
> of mine ever since I was a kid and got them from the deli counter at
> Smithfield's Market in downtown Evanston, Illinois a looooooong time
> ago. (Smithfield's is no longer there.)
>
> Took a rare chunk from the middle and whizzed it in the food processor
> with some onion and taco seasoning until coarsely chopped. Cut some
> large jalepenos in half lengthwise, removed all the seeds and pith,
> filled 'em with the beef mix, and baked 'em in a moderately hot oven
> for 30 minutes until the peppers softened and the mix was cooked
> through, then topped 'em with a slice of cheddar-jack and cooked 'em
> another few minutes to melt the cheese. Served them with some tostados
> topped with refried beans, some more of the roast cut into matchstick-
> sized pieces, onions, diced tomatoes, pickled jalepeno slices, and
> chopped cilantro. Some salsa over all.
>
> Cut the leftover stuffed jalepenos and tostados into little pieces and
> mixed 'em into scramble eggs for Sunday's brunch.
>
> Took another hunk, cut it into small cubes, and made beef-vegetable-
> barley soup (beef stock from the freezer leftover from previous beef
> encounters, onions, carrots, celery, beef, barley, and some random
> other veggies that needed using up). More or less the recipe on the
> back of the Goya barley bag (the addition of significant oregano is
> genious). Served with some homemade "pizza dough" rolls (my version
> of the ones you get at Bertucci's, which are always popular in the
> Beitel household). This was good for another couple of lunches too.
>
> Took another hunk and ran it, a potato, an onion and a couple more
> deseeded/deveined jalepenos through my old fashioned hand grinder,
> added lots of black pepper, fried it up and served the hash with some
> mushroom gravy and a green salad on the side for another dinner.
> (Should have diced everything up with a knife instead because the hash
> was too mushy, but it tasted just fine.)
>
> Took the last of it, sliced it up very thinly, marinated it in lime
> juice, chiles, fish sauce, etc. and made myself a Thai steak salad.
> (Good steak works better for this, but the marinade helped soften the
> rare roast beef to the point where it worked just fine.)
>
> And then ... finally ... it was all gone!
>
> But I'm good for another year or two :-)

Well, haven't you been having a good time. While the cat's away ... )

All sounds wonderful)))



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