To start my morning off I Poached an Egg and served it on a toasted slice of Aunt Millie's Light Whole Grain Bread. And as always I had my morning cup of Bigelow Decaf Green Tea. Outside its mostly cloudy and 82 degrees, with showers and thunderstorms moving in for the evening. Got the cart and leaf blower out and cleaned off the Deck and driveway areas. After Lunch I finally got around to finishing up touching up the shutters. For Dinner tonight I prepared ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE w/ Baked Fries.
I'm trying the Wild Idea Buffalo - English Roast tonight for Dinner. The Roast weighs 1.5 LBS, just the right size for a couple of people to make some delicious Roast Buffalo Sandwiches. There's also a recipe for Chive Cream Cheese to top the sliced Roast Buffalo with. For the Roast I'll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, and Garlic Powder.
To make the Chive Cream Cheese I'll need; an 8 oz. package Philadelphia Cream Cheese, chopped and trimmed green onions, and Caper Juice. Save the Capers for a topping for Sandwich. To prepare it I softened the cream cheese at room temperature and placed in food processor with the green onions and caper juice. Pulse until incorporated. Set aside until it was time to use it.
To prepare it; I had the English Roast in the freezer so I sat it in the fridge overnight to thaw. Next day I rinsed the Roast and pat dry. Rubbed Roast with the Extra Light Olive Oil, and Seasonings, cover and rest at room temperature for two hours prior to cooking. Then Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered. Place in a hot oven, closing door quickly. Reduce heat to 475°and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2½ hours. DO NOT OPEN OVEN DOOR.
Next I got the Hoagie Buns ready. I'm using Kroger Brand 100% Whole Wheat Hoagie Rolls. I love these, always so fresh and they're 160 calories and 28 carbs per roll. I spread the Chive Cream Cheese inside of the Roll.
I removed the Roast from the oven and what an aroma! I got the old Foster Brothers Knife out and sharpened it up. I love this old knife. Mom and Dad have had since they were married. I did some checking on the knife and it's history and it was made as WW 2 ended, around 1945. So the knife is very old and still the best knife we have! With the knife sharpened I sliced the Roast thin. The Roast came out so tender, sliced real easy! Seasoned the slices with a pinch of Sea Salt.
I piled the Roast Buffalo into Hoagie Roll and sprinkled with the Capers. Wow what a Sandwich! The Roast Buffalo is just flat out mouth watering delicious! Moist and juicy, it's just so flavorful. Plenty of leftovers for Sandwiches for Lunch.
To go with the Sandwich I baked some Fries. I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a couple of slices of a Honey Crisp Apple.ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE
This is a great sandwich for casual meals or picnics. Or, use the same ingredients, slicing baguettes into ovals, for open-faced cocktail sandwiches for your next party! Note: If serving a smaller group, the 1.5# English Cut Roast works nicely. Half your other ingredients and reduce the “hot” cooking time to 9 minutes. You could also make these sandwiches with grilled steak meat too!
Ingredients: Makes 9 to 12 sandwiches
2 – tablespoons olive oil
1 – tablespoon sea salt, plus more for finish seasoning
1 – tablespoon black pepper
1 – teaspoon onion powder
1 – teaspoon garlic powder
1 – 8 oz. package cream cheese
8 – green onions, trimmed and chopped
¼ - cup caper juice
Capers
3 – baguettes
Preparation:
1) Rinse roast and pat dry. Rub roast with olive oil and seasonings, cover and rest at room temperature for two hours prior to cooking.
2) Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered.
3) Place in a hot oven, closing door quickly. Reduce heat to 475°and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2½ hours. DO NOT OPEN OVEN DOOR.
4) Soften the cream cheese at room temperature and place in food processor with the green onions and caper juice. Pulse until incorporated.
5) Cut the baguettes into 3 or 4 sandwiches and then slice into the side leaving one side of the bread hinged. Gently remove some of the inner soft bread.
6) Spread the chive cream cheese inside of the bread.
7) Remove roast from the oven and shave roast with a slicer or slice thinly with a knife. Season sliced meat with a pinch of sea salt. *You may have pieces or ends that you don’t use that are good to nibble on or to add to a soup.
8) Pile roast buffalo into bread and sprinkle with capers.
For a charming presentation, wrap in parchment and tie with butcher string. This helps with ease in transportation too. The sandwiches can be made in advance and refrigerated. Remove from the refrigerator an hour before serving.
https://wildideabuffalo.com/blogs/recipes/roast-buffalo-sandwiches-with-chive-cream-cheese
Wild Idea Buffalo - ENGLISH ROAST 1.5 LBS.
After many requests for smaller-sized roasts, we are now offering a 1½ pound, Petite English Cut
Roast. This cut is from the Chuck Shoulder, which is loaded with flavor. Jill has recommended cooking techniques to ensure you have great success, which we will include with your order. Leftovers (if there are any) make a tasty sandwich for the next day.
1.5 lbs.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/english-roast-1-5-lbs
No comments:
Post a Comment