![]() First off, this particular cut has a relatively high fat to meat ratio, often in the realm of about 20%, and we want that to give both flavor and body to the sauce. Now, for this particular recipe, we’ll be using a simple chuck roast, and this is for a couple of reasons. Naturally, that’s where the inspiration for today’s recipe came from. This would lead to something big coming from the oven, with oven fried chicken, herbed rib or pork roasts, and pasta with red sauce all being our weekend favorites. These platters would often be devoured before I had even finished cooking, mind you. When my kids were young, “Saturday Night Parties” were a long-running tradition, nights that would have the radio blasting classic rock, and we’d serve ourselves large platters of what would start out as something resembling a ‘proper’ antipasto with cured meats and various cheeses, but which would invariably become a deliciously chaotic medley of ‘anything remotely tasty’ piled together from the pantry and fridge. These days, however, I must admit that Friday nights and Saturdays are usually when the ‘big meals’ are put together in my home. I spoke recently about the nostalgia behind ‘Sunday Roasts,’ and gave my thoughts on a recent article on the subject from Food and Wine. These were days when we were taught that a Friday burger would result in sharing an eternal campfire with Pol Pot and Stalin, only for us to learn later that it was all just a heavenly April Fools. Growing up the daughter of a butcher, we ate meat at least four to five times a week – except on Friday, Fridays were strictly reserved for fish, dinner omelets, or pasta and sauce.
0 Comments
Leave a Reply. |