45585 oven roasted earl tea brined Recipes

paprika, garlic powder, brown sugar, dry mustard, coarse salt, pork roast , preferably shoulder or boston butt, cider vinegar, yellow or brown mustard, ketchup, brown sugar, garlic cloves, smashed, salt, cayenne, freshly ground black pepper, hamburger buns, recipe spicy slaw , recipe follows, pickle spears

russet potatoes, washed , scrubbed and dried, tb chile powder ( i like rancho gordo s ), ts cumin , roasted and ground, tb kosher salt, tb olive oil, aioli for dipping

earl grey tea leaves, gin, white sugar, for rimming, lemon, fresh lemon juice, simple syrup

earl grey tea bags, boiling water, sweetened milk chocolate, melted, lightly-sweetened whipped cream

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

apple cider or juice, kosher salt, honey, dijon mustard, crushed red pepper flakes, fresh rosemary sprig, oven roasting bags, bone-in turkey breast (4 to 5 lb), olive oil

whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them), coarse salt or 1 cup pickling salt, brown sugar, oolong tea bags, apple juice, ginger , sliced lengthwise, whole allspice, peppercorns, bay leaves, fresh sage leaves, rosemary, garlic cloves, cold water, butter, olive oil, garlic cloves, slightly smashed skin removed, rosemary, sage leaves, cracked black pepper, to season, dry rub seasonings (i use cajun spice rub mix recipe or sweet and spicy dry rub on ribs or salmon)

coarse salt or 1 cup pickling salt, brown sugar, oolong tea bags, apple juice, ginger , sliced lenghtwise, whole allspice, peppercorns, bay leaves, fresh sage leaves, fresh rosemary, garlic cloves, cold water

family-size tea bags, light brown sugar, kosher salt, sweet onion, thinly sliced, lemon, thinly sliced, garlic cloves, halved, cracked black pepper, ice cubes, cut-up whole chicken, self-rising flour, self-rising white cornmeal mix, freshly ground black pepper, table salt, ground red pepper, vegetable oil

family-size tea bags, light brown sugar, kosher salt, sweet onion, thinly sliced, lemon, thinly sliced, garlic cloves, halved, fresh rosemary sprigs, freshly cracked pepper, ice cubes, cut-up whole chicken

brine, water, apple juice, cider vinegar, dark molasses, kosher salt, pickling spice, whole black peppercorns, ice, divided - or as needed, pork loin roast, sauerkraut, drained, onion, sliced, brown sugar, fennel seeds, ground coriander, carrots, diced, apples, cored and sliced, dried cranberries, chopped walnuts

tea bags, earl grey, boiling water, brown sugar, unsweetened cocoa powder, cake flour, unsweetened cocoa powder, baking powder, egg, granulated sugar, unsalted butter, melted, milk, vanilla

earl grey tea bags, brandy (or marsala), caster sugar, lemon zest, cinnamon stick, rosemary, soft prunes, soft dried figs, pot greek yogurt, vanilla pod

apple cider or juice, kosher salt, brown sugar, whole peppercorns, cinnamon sticks (3 inches), bay leaves, juniper berries , optional, dark beer, chilled, cold water, turkey (14 to 16 lb), turkey-size oven roasting bags, onion, chopped, carrots, chopped, celery ribs, chopped, garlic cloves, minced, reduced-sodium chicken broth, butter, melted, rotisserie chicken seasoning, reduced-sodium chicken broth, divided, olive oil, butter, king arthur unbleached all-purpose flour, white wine or chicken broth, fresh sage or 2 tsp dried sage leaves

lemon, very strong tea, sugar, kosher salt, chicken legs and 8 thighs, all-purpose flour, masa harina, crab boil seasoning (recommended : old bay), chili powder, kosher salt and freshly ground black pepper, eggs, buttermilk, vegetable oil, for frying

cold water, tea bags, sugar, lemon, quartered, kosher salt, chicken breasts, skinless and boneless, oil , for deep-fryer, all-purpose flour, cornstarch, coarsely ground black pepper , optional, house seasoning , recipe follows, buttermilk , for dredging, hot sauce, egg, milk, salt, all-purpose flour , plus 2 tbsp to toss onto dough before baking, granulated sugar, baking powder, salt *optional for savory scones, coarsely ground black pepper, cold butter, cut in cubes, cold buttermilk, grated sharp white cheddar, egg wash, softened butter, scallions, finely chopped, salt, black pepper, garlic powder

brine, cartons low-sodium chicken broth, kosher salt, dried savory, dried thyme, dried sage, dried rosemary, apple juice, water , or as needed to cover, roast turkey, whole turkey, onions, chopped, stalks celery, chopped, carrots, chopped, butter, melted, white cooking wine, cartons chicken broth, butter, melted, gravy, water, carton turkey broth, cornstarch