Main Dishes
Mississippi Pot Roast! The best little pot roast recipe that ever was!
Posted by Jill Bosich on
The recipe is generally credited to Mississippi home cook Robin Chapman, who adapted a family roast recipe in the 1990s. It eventually made its way from one kitchen to another and then across the internet, becoming the slow-cooker sensation we know today.
Good Gravy with a Reversed Roux!
Posted by Jill Bosich on
OK! So this is a little non-conventional, and a lot of my professional chef friends would probably question my methodology, but I am also going to push forward in sharing with you my technique, because it works every time and results in a silky, velvety and ridiculously delicious sauce that I hesitate to call gravy, because it truly is a refined tasting sauce!
- 1 comment
- Tags: gravy, thanksgiving, turkey
Thanksgiving Turkey - A Classical Approach
Posted by Jill Bosich on
Secondly, as a classically trained chef, there’s something about roasting a turkey, and then yielding from that, the most amazing drippings and broth to make what we know as gravy, but finishes out to be a beautiful sauce. When you deep fry or smoke a turkey, it doesn’t yield the same style of drippings to make a fabulous gravy so that’s where I dig deep into my traditional roots and stick with what I know and look forward to every year.
- 0 comment
- Tags: thanksgiving, turkey
'RUNZA-STYLE' ARM ROAST | ROBINSON RANCH (NEWCASTLE, NE)
Posted by Jill Bosich on
Because BJ and Stephanie Robinson of Robinson Ranch are located deep in the Midwest, it was abundantly clear the recipe I needed to create would be in honor of a regional culinary specialty, with a few twists to make it Robinson Ranch's very own. So let's enjoy some runza!
Southwestern-Style Oxtail Stew | ROBINSON RANCH (NEWCASTLE, NE)
Posted by Jill Bosich on
Oxtails! For this particular recipe, I had the amazing opportunity to collaborate with a 1st Generation family cattle ranch out of Newcastle, Nebraska, the Robinson Ranch. Their cattle are raised using sustainable, low-stress practices and you can truly taste the quality in the finished beef.