Gracie Allen's Roast Beef

I was once asked by a food writer if I were stranded on an island, what one utensil would I want and what one spice? The answer rolled off my lips, it was my now 45 year old iron skillet passed down from my mother. The one spice although not a spice would be garlic. The best companion to your propane gas grill is the iron skillet. If you don't have one you're missing out.

My mother fried every veal cutlet in this pan for more than 20 years at her restaurant. It is perfectly seasoned. It is wonderful on the gas grill you can caramelize onions and peppers and alike, and achieve that wonderful smoky infusion unattainable on the stove top. You can get a great sear on anything you cook and you can fry a buttermilk chicken right on your ProctorGas propane grill with it.

Make sure you clean and season the skillet  correctly. I like to wash them with soapy water, wipe them dry and re-season. To re-season pour a little oil in the pan and put it in the oven upside down for about 30 minutes or you can put it right on the burner on your stove and heat it up. Many times I just wipe them out after using.

My mother was a creature of habit, she would only fry her veal in the skillet and she had this k-mart fork that had been purchased for about $1.50. It was a long handle, designed for the backyard grill. It had two prongs, it was in her kitchen for at least 15 years, until she passed. I believe she got her money's worth as she did with most things. Somewhere along the way we had to duck tape it together but it was the only fork she would use to turn the veal in that iron pan!

Use your new grill from Proctor Gas and skillet to make the best brunch combination you ever had. You have to plan for this when you have weekend guests.

Gracie Allen's Classic Recipe for Roast Beef

1 large Roast of beef
1 small Roast of beef
Take the two roasts and put them in the oven.
When the little one burns, the big one is done.

Hope some of my readers are old enough to remember Gracie

On Saturday night or a couple of nights before hand prepare the classic Prime Rib dinner. Cook the rib to 120 degrees. If you desire your rib cooked to a medium temperature remove it from the oven and let it rest before you cut off the end to reserve for the hash. Then simply finish it to your desired temperature. The best way to finish it would be on your propane gas grill on an indirect heat with the lid on your grill closed or use the oven.

Sunday Morning Hangover Prime Rib Hash

Serves four

Ingredients

3lb piece of cooked prime rib, trimmed of all the fat, cut into 1/2 inch cubes

2 medium sized Yukon gold potatoes peeled and diced into 1/2 inch cubes

6 tablespoons olive oil

1 yellow pepper chopped

1 medium Vidalia onion chopped

4 stems of scallions chopped

1 bulb of fennel fronds and stocks removed, cored and finely chopped

1 1/2 teaspoons parsley

1 1/2 teaspoons chopped rosemary

Two cloves fine chopped garlic

S&P to taste

4 large eggs (optional)

Hollandaise (optional)

Heat your propane gas grill to a medium heat, if you're using charcoal it's not worth building the fire for this. Just use a medium heat on your stove. Place your iron skillet on the grill to get hot.

In a bowl place the potatoes with two tablespoons of the oil, 1/2 the rosemary, all the garlic, half the parsley a little salt and pepper and toss to cover the ingredients.

Add the potatoes to the skillet and brown them turning them for about 7 minutes. Remove from the heat and set aside.

Add two more tablespoons of oil to the pan and add the onions, and fennel and let them begin to break down and caramelize about 5 minutes and then add the peppers and finish for 3 minutes.

Toss the rib with the remaining garlic, rosemary, parsley, S&P. Add the remaining oil to the pan and on a medium high heat add the rib. Toss for two minutes and then add your potatoes, peppers, and alike to the pan and stir for about 4 more minutes. Remember the rib is already cooked your just mixing it together and incorporating the vegetables.

Scoop it out of the pan and pile it up on the plate in a little mound.

Optional

If it is brunch I love to add a sunny side up egg or over easy if you must. and then drizzle a little hollandaise on top ...this is so good!

There are many hollandaise recipes using a blender is the easiest way but here is a traditional recipe in case you don't have the blender.

http://www.incredibleegg.org/recipes-and-more/recipes/hollandaise-sauce

Have a Happy and Safe fourth of July from all of us at Proctor Gas (the propane people) "we'll keep the flame burning forya"

Eat well

Mrs. Tom