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| The finest in truck stop cuisine, and in my own tiny little kitchen. |
When I picked up a two-pound Angus beef roast the other day, naturally my mind turned to the leftovers. I'm a single guy, I live alone. I can't eat all that at once or even in day. Maybe not even two days.
At $15.99, I want to eat a tender, properly cooked roast. The leftovers have to be used up, and some dry, tough old meat on a sandwich isn’t very nice. For one thing, I wanted to leave some moisture in the meat itself. That's not to say there isn't room for mustard, mayo, horseradish, Lea & Perrins or a hundred other ways to add a crunch or a bit of moisture. Because there are--and that's a good thing as the reader will agree.
It's like we're imitating the really good cooks--all the better for the stomach, when we even come close.
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| Wrapped in foil, it produces its own stock... |
Right?
The actual roast was placed on a bed of carrots, onion and a bit of green pepper, sprayed with butter-flavored cooking spray, seasoned with seasoning salt, white pepper, and a bit of chili powder. This was wrapped and covered in tinfoil. Preheating the oven to 450 F, I popped the roast in, let it go for perhaps half an hour, and then turned it down to 325 F. After that, it was less than an hour, and if the smell don’t give it away, use a probe thermometer or just cut in one end with a sharp knife.
The plate is, upper left: leftover sweet potato, that’s like a couple of minutes in the microwave and if you throw a bit out, no big deal.
Two slices of fresh-baked #superdough (you can see how I worked that in), topped with some very thin slices of roast beef in what is basically tinned gravy; with aforesaid vegetables added, and then there is the broccoli, which is theoretically supposed to knock a few points off of the old cholesterol.
I use margarine, and then there is the gravy. I’m cutting down on the salt, incidentally.
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| #superdough |
That being said, this meal is easily 600-700 calories. Many a trucker has driven through half the night, with one eye on the road and his or her mind on a meal very much like this…
It is also my Sunday dinner, and one would hope that I don’t eat like that too often.
I have to admit, it was great.
#Louis
