Super Tender Pot Roast

tender pot roast on a platter with carrots, mushrooms and rosemary
tender pot roast on a platter with carrots, mushrooms and rosemary
Sweet Daddy D's Super Tender Pot Roast
Votes: 1
Rating: 5
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Just basic beef and simple ingredients, This Pot Roast is a chuck roast braised in wine until it's so tender it's falling apart and melts in your mouth-this puts the comfort in comfort food.
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
tender pot roast on a platter with carrots, mushrooms and rosemary
Sweet Daddy D's Super Tender Pot Roast
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Just basic beef and simple ingredients, This Pot Roast is a chuck roast braised in wine until it's so tender it's falling apart and melts in your mouth-this puts the comfort in comfort food.
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Here's What You Need
Here's What You Do
  1. Preheat the oven to 325 degrees
  2. Sprinkle salt and pepper liberally over the roast and set aside for about 15 minutes.
  3. Place a dutch oven over medium high heat. Add vegetable oil and sear the meat about 5 minutes on each side until a nice crust begins too form. Remove the roast from the dutch oven and set aside.
  4. Keeping a medium-high to high heat, saute the carrots and mushrooms until they are starting to brown-about 5 minutes. Remove from the Dutch oven and set aside.
  5. Add the onions and garlic and saute until just starting to brown.
  6. Deglaze the pot with a little of the wine, scraping off all the fond from the bottom. Stir well, then add the remaining wine and bring to a simmer.
  7. Add the roast back to the dutch oven along with the rosemary and bay leaves and bring to a heavy simmer.
  8. Cover the Dutch oven and place in the 325-degree oven.
  9. After 1 1/2 hours, add the carrots and mushrooms to the pot, stir to baste the roast and vegetables, cover the pot and return to the oven.
  10. Roast in the oven for another hour to an hour and a half (2 1/2 to 3 hours in total), checking for tenderness at about 2 1/2 hours total time. The pot roast is ready when it probes tender with a fork or a wooden skewer and pulls apart easily.
  11. Let the roast rest off the heat, remove the bay leaves and rosemary stems and serve!
Recipe Notes

This pot roast is great served with macaroni and cheese, cheese grits, mash potatoes or with any type of rice.

A chuck roast is best for this recipe, but a nice change is a Bottom Round Roast. Not quite as marbled as a Chuck, but it responds well to a slow braise and provides wonderfully tender slices.

If you can't find cipollini onions you can substitute just about any sweet onion or pearl onion.

Nutrition Facts
Sweet Daddy D's Super Tender Pot Roast
Amount Per Serving
Calories 495 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 105mg 35%
Sodium 127mg 5%
Potassium 775mg 22%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 33g 66%
Vitamin A 97%
Vitamin C 16%
Calcium 7%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Turkey Stock

Making turkey stock

The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich turkey stock which can be used in many ways, including soups, sauces and gumbos.

Making turkey stock
Sweet Daddy D's Homemade Turkey Stock
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich turkey stock which can be used in many ways, including soups, sauces and gumbos.
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
Making turkey stock
Sweet Daddy D's Homemade Turkey Stock
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich turkey stock which can be used in many ways, including soups, sauces and gumbos.
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
Here's What You Need
Herb Bundle
Here's What You Do
  1. Preheat the oven to 425 degrees. Prepare a heavy baking sheet with nonstick spray or a light coat of vegetable oil.
  2. Pull all the meat off the carcass from a leftover turkey. Reserve the meat to add to gumbo later. Break the bones into manageable pieces and place them along with the back, neck and giblets (if available) on the baking sheet. Roast in the 425 degree oven for 20 to 30 minutes.
  3. While the turkey bones are roasting, cut the onion and bell pepper in half and the celery and carrots into 1" to 2" pieces. Tie the fresh herbs together with butcher twine and place the black pepper corns in a garni bag or wrap in cheese cloth.
  4. Heat the olive oil in a large stock put until shimmering. Add the vegetables, cut side down to the oil and saute until starting to brown. Add the ham hock, bay leaves and herb bundle-stir well so everything gets a hit of olive oil.
  5. Remove the turkey carcass from the oven and add the bones to the stockpot, making sure to add any juice and fond that had developed while roasting the bones. Stir well to incorporate all the ingredients.
  6. Throw in the black pepper corns and 24 cups of cold water into the stock pot and stir to make sure everything settles.
  7. Bring the stock pot to a rolling boil for about 10 minutes, then lower to a simmer.
  8. Continue to simmer for a total of three hours, covering the pot occasionally to control the evaporation.
  9. Skim off any scum that developed on top and discard.
  10. When finished, remove everything with a large slotted spoon and strain the stock through cheesecloth into a container.
Recipe Notes

This is  the perfect use for a leftover turkey carcass. Make sure to strip as much meat off as you can and use it in whatever the final dish is.

Most fresh or frozen turkeys come with the neck, heart, gizzards and liver-this is call the giblets. They will be in a bag stuffed into the cavity of the bird. Take those out and use them in the stock.

Roasting the bones is optional but enhances the flavor of depth which isn't there if you don't roast them.

Use whole black peppercorns. If you can get one of those little garni bags or use some cheese cloth to tie them together, you won't have to be concerned that someone will bite into a peppercorn.

This stock can be refrigerated for about four days and frozen for about six months. Same with the carcass. If you can't use it right away, a couple of days in the fridge, then freeze it for up to six month. few months.

Nutrition Facts
Sweet Daddy D's Homemade Turkey Stock
Amount Per Serving
Calories 124 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 22mg 7%
Sodium 57mg 2%
Potassium 382mg 11%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 4g
Protein 7g 14%
Vitamin A 72%
Vitamin C 70%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Mirliton Crab Bisque

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons

Mirliton-the wrinkly green vegetable, found in family gardens and farmers markets all over South Louisiana. This versatile and unique squash is a staple of Louisiana, served many ways-pickled, casseroles and stuffed. My favorite is this wonderful Mirliton Crab Bisque. The mirliton’s mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
Sweet Daddy D's Mirliton Crab Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
Sweet Daddy D's Mirliton Crab Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Slice the mirlitons in half, lengthwise and poach in salted water for about 45 minutes until very tender when probed.
  2. Remove from the water and allow the mirlitons to cool, then remove and discard the seed and scoop out the meat with a spoon.
  3. Chop the mirliton; set aside until needed, but reserve about ¼ cup of pieces to add to the bisque at the end.
  4. Melt butter in a heavy bottom dutch oven over medium high heat until bubbly
  5. Add yellow onions and celery and saute until the onions are starting to clear-about 5 minutes.
  6. Add green onions and saute for another 2 minutes.
  7. Add the flour and mix in thoroughly, stirring constantly to make a blond roux-about 3 minutes; don't let the roux brown,
  8. Mix in the creole seasoning.
  9. Add the carrots, stir to coat with the roux, then add in the mirliton and stir everything together very well.
  10. Lower heat and allow everything to simmer for about 10 minutes while the mirliton releases some of its liquid. Stir often and mash some the mirliton with your spoon while you stir.
  11. Increase the heat and add the stock and the wine.
  12. Mix well and bring it to a boil. Then reduce the heat and maintain a heavy simmer for about 20 minutes while it thicken. Stir often.
  13. Test to make sure the carrots are soft, then using an immersion blender, smooth out the bisque, making sure to get all the carrots and mirliton pieces.
  14. Add in the heavy whipping cream and stir together until it is all incorporated. Mix in about half of the spice blend and 1 teaspoon of salt.
  15. Add in the crab meat making sure not to break it up. Add the reserved mirliton pieces and carefully blend everything together well.
  16. Now that the crab meat is in, taste it again to check the seasonings. Add more of the reserved spice blend and salt if needed.
  17. Serve this in a cup as an appetizer, or in bowl as an entree. Some nice saltines or crispy french bread go well with the bisque as does a nice green salad.
Recipe Notes

Mirlitons are also called chayote or alligator pears. They will vary in size but  you want about four cups of prepared mirliton meat for this recipe.

Have some extra stock in reserve in case the bisque needs to be thinned out. Vegetable or chicken stock are an excellent substitute for seafood stock.

This recipe makes about 8 full size servings (bowls) or 12 appetizer size servings (cups)

Nutrition Facts
Sweet Daddy D's Mirliton Crab Bisque
Amount Per Serving
Calories 542 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 29g 145%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 628mg 26%
Potassium 374mg 11%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 14g 28%
Vitamin A 117%
Vitamin C 21%
Calcium 9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.