Twist on a Oven Roast.

For the holiday try something different with the oven beef roast.
Take about 1/2 cup of horseradish sauce, add pepper, salt, to suit you.
Mix then spread over the top of the roast.
For a little more spice add some cayenne.
Happy Holidays!


Tucci ragu sauce, with a little change.

The original recipe can be found in The Tucci Cookbook.
1/4 cup olive oil in a stew pot over medium-high heat. Sear 2 pounds of stew beef that has had the fat trimmed from it. Should take about 10 mins or so to make sure it is browned on all sides. Once browned remove from pot and place in a bowl for later.
Put 1 cup finely chopped sweet onions in the stew pot with one teaspoon of finely minced garlic. Reduce heat to low and cook the onions until they become soft. Stir in 1/2 cup of dry red wine and scrap the bottom of pan. Add 6-oz can of tomato paste. Then a 1/2 cup water and warm paste thoroughly.
Add 28-oz of Italian plum tomatoes that have been pureed and 28-oz of regular tomatoes also pureed. Add 3 fresh basil leaves and teaspoon of dried oregano. Cover leaving the lid slightly askew and simmer about 30 mins.
At this pot return the meat and all juices in the bowl to the pot. Add teaspoon black pepper freshly ground and a pinch of seas salt. Also a little parsley. Let this cook for about 2 hours. This is thicker than the original sauce.
We found this very good over penne pasta. Served with a nice red wine.
You will find the original recipe of page 122 of the book and it is amazing.

Longmont’s Sushi Hana….good food…not just sushi.

At the North end of Longmont right next to the Perkins is one of the best Japanese restaurants in Longmont. Not a sushi fan, no worries they have great food besides great sushi. If you want to venture into the sushi realm they have sushi for beginners. Don’t laugh it helps if you haven’t really been big on sushi.
The meals range from close to $30 in the evening to great lunch specials for $9.50. They serve teriyaki as well as noodle meals and wonderful bento boxes. The atmosphere here is friendly and inviting. Sit at the bar and watch them make your favorite sushi or site in a quite booth or table. The wait staff is always helpful if you are not sure what to have and make you feel at home. Watching the chefs makes this a fun place to take kids. They have assorted wine and sake, green tea and for dessert fried ice cream and other sweets to cap off your dining delight. They are open from 11:00 to 2:30 Monday thru Sat. and 5:00 to 9:00 all of the week for dinner. Check out the menu and see what you can find.

A different Texas Chili

We had a little fun competition awhile back and I thought maybe I should share what I came up with.

Ingredients: 6 to 8 cloves of garlic mashed and chopped, one whole white onion diced, 2 tbsps extra virgin olive oil, 2 ounces diced green chili, 1 bell pepper diced, 5 small sweet peppers diced, 1/4 red onion diced, 14 or so ounce can diced tomatoes, Carroll Shelby’s chili kit seasoning,  2 ounces tequila, 1 bottle stout beer, 2 pounds beef cubed, 2 14 ounce cans beef stock, 2 14 ounce cans kidney beans drained.

Instructions: Brown beef in olive oil, then add onions, peppers. Then add beef stock and spices(leave out masa flour). Cook for about 30 mins. Then add beer and tequila and tomatoes. Let simmer an hour, stirring occasionally. Then add beans cook for another half hour. If you need it a little thicker add some masa flour.

Serve with sour cream, chips, crackers what ever. You can also make this with buffalo instead of beef, just add a little more olive oil when browning.

BBQ fun, Potato Chips on the grill.

Here’s a recipe for potato chips on the barbecue.

Take a couple different varieties, like round whites and new potatoes.

Cut them as thin as you can without seeing through them.

Place them in a well buttered, yes butter, cake pan, and place on upper self in barbecue.

Keep an eye on them and turn them often. For seasoning add a little Lawry’s Black Pepper Seasoned Salt.

This will go good with steaks or another favorite from the Dragonlance books Stag on Steel.

Marinade consists of 1 1/2 cups red wine (Burgundy is excellent but not cooking wine), 2 large pinches fried sage, 3 juniper berries crushed, 2 garlic cloves crushed, 1/4 cup pineapple juice, 1 shake of ginger powder, 2 pinches rosemary, 2 pinches thyme, 3 pinches dried parley flakes, 2 pinches celery leaves, salt and pepper.

For the Skewers: 2 to 3 pounds venison tenderloin, buffalo, pork, beef are all good. 2 Sweet onions, 1 green pepper, 1 16oz can chuck pineapple, 24 cherry tomatoes, 24 fresh mushrooms, banana peppers and jalapenos also fun to add to the mix.

A day before serving, mix red wine and the pineapple juice in a large, non-metallic pan. Stir in the rest of the marinade ingredients. Let mixture rest for about an hour. Slice tenderloin into 1 inch by 2 inch cubes.  Rub with salt and pepper. Stir marinade after it’s hour is up and then add the meat. Coat all the pieces. Cover and refrigerate overnight, stir occasionally.

Prior to grilling, wall the vegetables and cut onions and peppers into large  chunks. Drain pineapple. Alternate meat and vegetables on skewers. It’s said that onions are good neighbors to pineapples for meat. Grill over medium to low, until you have them to your liking. Serves about 6.

Easy fun dessert, Carmel Bubbles.

1 can of Pillsbury biscuits, 1/4 cup & 2 tbsp brown sugar, 2 tbsp & 2 tsp butter, 1 tbsp water.

Grease small cake pan. In sauce pan mix sugar, water and butter, stir over low heat till blended. Cut biscuits into quarters and roll pieces in sugar mixture then place in pan. You can either make this on the grill as well or place in a 450 degree oven for 10 to 15 mins. Turn out onto plate after removing from oven or BBQ and use fork until it cools down to split pieces apart.

A stew with a little bite.

This will make 8 servings and take about 3 hours total time.


2 pounds beef chuck stew meat, cut into 1 inch cubes

2 tablespoons flour

¼ teaspoon cayenne

Sea Salt and Ground pepper

2 tablespoons olive oil

2 minced garlic clove

14-ounces Stout beer of your choice i.e. Guinness, Master Thief, etc.

2 cups diced carrots

3 cups Yukon Gold potatoes or white potatoes peeled and cubed

1 large Vidalia Onion chopped

2 tablespoons tomato paste

3 cups beef stock

2 teaspoons Worcestershire sauce

1 bay leaf

sprig of thyme

Brown beef in a large Dutch oven with 1 tablespoon olive oil. In small bowl mix all the seasoning (except bay leaf and thyme)  to flour, when the beef is brown and beef to flour mixture in bowl and set aside. Add olive oil to Dutch oven and lightly brown onions and garlic. Add a little Master Thief to get all the good stuff from the bottom of the Dutch oven. Mix back in the beef and Master Thief plus the tomato paste. Add beef stock and Worcestershire, bay leaf and thyme. Let simmer for an hour. Add carrots and potatoes and simmer till potatoes are done. Don’t forget to take out the bay leaf afterwards.

Server with warm bread and have a wonderful feast.

A salad for a starter and some beer to go along makes a nice addition to this meal.