Let’s Get Ready to Roast
By, Bob DeWitt, Newburgh Meat Manager
Who doesn’t love the warmth and aroma of a kitchen with a beautifully prepared roast in the oven? During the cold winter months there’s nothing like a roast beef to satisfy an appetite built on the fight to keep warm. Or a pork roast, roasted chicken, or lamb roast! In our Meat Departments there are many varieties and abundant choices of cuts of meat that would go great in the oven. Naturally we don’t want to neglect the other methods of preparing and cooking our main course for dinner, such as braising or slow cooking, but for now…Let’s get ready to Roast!
In my house we have a simple basic, approach to Roast dinners. For very special occasions we’ll modify that approach, maybe do a Rib Roast instead of an Eye Round, or a bone in Rack of Pork instead of a boneless Pork Loin, but the fundamentals of roasting are still pretty much the same. And of course the sides you serve with your main course can also bring a great deal of variety. But I’ll stick to the simple.
For beef, my kids love the Eye Round Roast, and it never fails to please. I usually roast one big enough to get two meals and a couple of Roast Beef sandwiches to boot! For a special occasion if we have friends over for a casual meal, I’ll roast a couple of Tri Tips to serve something I know will be awesome and most likely they’ve never heard of. A boneless Center Cut Pork Loin roast, seasoned with salt, pepper, garlic, and parsley, is an easy meal to prepared, especially if you roast the potatoes in the same pan, and they absorb some of the flavorful juices. An Oven Roast Chicken, one that’s between five and seven pounds is always a good choice because everyone can get what they want; dark meat, white meat, wings, it’s all there. The leftovers from that meal give the kids some protein to snack on when they get home from school. I also like to roast a Boneless Turkey Breast (with the skin, of course). It’s like having a mini Thanksgiving meal without the huge bird. And the leftovers make a killer Turkey Parmesan meal a few nights later. If I want to impress my mother and father-in-law, I’ll make a Boneless Lamb Leg Roast which is challenging because you don’t want to overcook lamb, you want it to have some redness in the middle so it has that great flavor. However my brother-in-law just loves Rack of Lamb, and for me that is a little easier to prepare. There’s two weeks of protein variety right there, with room for a couple of nights of Seafood and a night of Pizza! A well rounded and healthy approach to your dinner menu planning. And your kitchen will warm your house and the aromas will create memories that will stay with you long after the cold months are gone.
Come to my Seminar at our Newburgh store on January 18th at 1:00 p.m. and I’ll discuss how to prepare these and other roasts. Hope to see you there…and Thank You for shopping at Adams!