~ Skirt in the Kitchen ~
Pat-dry an arm roast; salt and pepper on all sides, then sear in unsalted butter– edges included. Remove from skillet and cover.
Finely chop fresh herbs of English thyme, French tarragon, and Italian oregano; set aside.
http://www.juniorsmidnightmoon.com/ [“While your great granddaddy was firing up a pipe, Junior Johnson’s was firing up a still. Few family recipes carry a jail sentence, but to the Johnson family, it was a way of life. With the Law on his heels, Junior ran the finest moonshine to the dry rural South.
Midnight Moon follows the Johnson family, small batch recipe. It’s proudly made by our very own hands and crafted with all-natural real fruit.”]
Saute in the same skillet adding olive oil 1 large red onion, add salt; then break into pieces in the skillet mashing with utensil 5 or 6 strawberries from the moonshine.
Add a medium-large serving spoon of fig preserves to the skillet, then black pepper and Dijon mustard.
Finally add the chopped herbs.
Scoop onto meat, sprinkle with salt and pepper, then cook in a crock pot set on low heat for several hours. Pour 1/2 to 3/4 cups moonshine over the roast before cooking. The broth is exceptional leftover for needing beef broth in other recipes.
Herb-Romaine Salad
~ Skirt in the Kitchen ~
Fresh herbs needed in large quantities: mint, tarragon, Italian parsley, curly parsley, oregano– roughly chop, stems included.
Tear romaine lettuce into a bowl.
Add and toss with romaine– herbs, raw green beans, and halved grape tomatoes.
Lastly, add chopped scallion and English cucumber.
For the salad dressing shook in a jar to blend well: extra-virgin olive oil, lemon grass paste, salt and pepper, the juice of jarred hot chili peppers, honey, and horseradish mustard; shake well with a lid, drizzle over salad.
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