Peking {style} Roasted Duck and Duck Fat Vegetables

Walking through the grocery store the other day, I noticed a section in the meat coolers with frozen ducks! I’ve never seen a duck in the  regular grocery store, I thought you had to go to specialty stores so I was intrigued. Taking a leap of faith (I’d never cooked duck) I decided to purchase one! It wasn’t as expensive as I assumed it would be, about $17 for a 6lb duck.

Ingredients

I assumed roasting a duck would be similar to roasting a chicken, and it is. If you are a new duck roaster, don’t be nervous! Its SO easy! Please forgive the lack of photos in this post, I didn’t think I wanted to post this recipe due to possibly ruining it. lol

 

Ingredients

1 Duck – thawed and insides taken out. Use any size you want
Sea Salt
6 Garlic Cloves

2 Packs of whole Mushrooms of your choice, halved (I used baby bellas)
4 Large Carrots – cleaned and chopped largely
1 Large Onion – Quartered
1/2 Bag of Brussels Sprouts
6 Red Potatoes – Quartered
Garlic Herb Butter – optional

Sauce
4Tbsp Hoisin Sauce
3Tbsp Dark Soy Sauce
1/4 Cup Orange Sauce – found randomly in the asian aisle in my store, not a necessity 

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First and foremost, you want to rinse and pat dry your Duck. Make sure all of the innards are out, sometimes they’re in a bag but not always. Next you’ll want to trim the excess skin off from the tail side – sorry I don’t have a photo of this, but its very clear which side that is once you get it open.

Ducks have a fairly thick layer of fat under their skin and above the meat. This. Is. GOLD.
Taking a VERY sharp knife (doesn’t matter what size as long as its really sharp) you want to score your duck in a diamond shape. Hold your knife at an angle (not straight up and down) to the duck. With slight pressure you want to cut into the skin and fat but N O T into the meat. You can almost follow the small holes from where the feathers used to be (eek weird to think about, I know). Make lines across the duck one way, then turn the duck and do them to create a largish hatch/diamond pattern.

Rub the duck down, on all sides, with sea salt, add the whole garlic cloves and some of the garlic butter to the cavity, and truss the legs with twine, tucking the wings under the bird.

You’ll need a cooling rack that can sit atop a deep casserole dish. Make SURE before you start this process that the duck fits within the edges of that dish, as it will be catching all of the goodness coming out.

Preheat your oven to 350 degrees while you prepare all of your veggies in a deep casserole dish, season generously with salt and pepper. I didn’t coat mine in any oil, due to the fat that will drip form the duck. When it is in the oven, middle rack, it will look like this:

 

Roasted Duck

 

 

Here is the key to getting your duck beautiful and golden. FLIP IT and PRICK IT! Set your timer for an hour, have a paring knife on hand, and some oven mitts you don’t mind getting a little messy. When the first hour is up you will pull the oven rack out as far as it will come, no need to pull the whole setup out of the oven and all that. Take your paring knife and begin pricking the skin all over, not too deep though! You just want to allow more of the juice and fat to be released.

Now, SLOWLY, using your mitts, pick up the bird and pour out the juice from the middle INTO the casserole dish. Then flip the bird to the other side. Put it all back in the oven and set your timer for another hour.

My bird was done in about 2.5hrs. The juices will run clear, and the skin will be nice and golden brown. At this point you can take the whole bird and veggies out. Set the bird and rack on a pan with shallow sides.
And now for the key ingredient to that crispy duck skin we all love so much – turn the heat up to 500 degrees and put it back in the oven, without the veggies. Let it sizzle for a good 5-10min.

Take out and drizzle with your hoisin/soy/orange sauce, let stand for 10min. I served this duck with the veggies and wild rice. Most recipes say not to carve your duck, but to put the whole duck on the table and let everyone pull the meat off. My husband and I weren’t really into that idea, so he carved it for us. You could also serve this with the traditional pancakes and green onion! I’ll do that next time.

I hope you enjoy this duck recipe as much as we did! I will definitely be making it again soon!!!

 

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*******You thought we were done here, huh? Not quite!! SAVE THAT CARCASS! Save the wings, and save the extra duck fat and whole garlic cloves! You can make a delicious soup! My husband added all of the leftovers – rice, bones, veggies, and fat to a stock pot with chicken broth, water, red wine, and a couple spicy sausages cut up. Simmered it for a few hours and ta-da! SOUP!
We saved it for the next day and added glass noodles. Perfect for a cold SoCal day!

 

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Spicy Sausage, Kale, and Potato Soup

A while back, on Pinterest I believe, I ran across a recipe for Kale and Spicy Sausage soup. I decided to check out the blog it came from, The Candid Appetite, and fell in love! Turns out he is a fellow WordPress user, and everything on his blog looks amazing! Not only is he a fabulous photographer (a little jelly there), but his recipes are mouth-watering!
This recipe stood out as something I definitely wanted to try when it got cold out. Clearly, it isn’t cold here in Southern California right now, its about 85° outside but whatever… My grandfather passed away last night and today my brain has been in a daze. He was really old and was battling liver cancer, so it was his time. He lived a wonderfully long and happy life but I digress. Cooking is the only real way I know how to let go and decompress. Everything else disappears, I relax, and I get into the zone. This soup was made with lots of love today.
I hope you enjoy it as much as I did.
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In a large cast iron pot heat one tablespoon of oil. While thats heating up I removed the sausage from its casing, then roughly chopped it into smaller pieces. Raw sausage is hard to cut so don’t worry too much about it. It will crumble as you cook it and break it up. Stir the sausage every so often, letting it brown on all sides. Once its fully cooked and brown, spoon out of the pot with a slotted spoon, and set aside. I usually put mine in the microwave so I’m not tempted to eat it all while I do other things. I promise, it’ll taste better IN the soup!

 

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As the meat browns, dice the onion and roughly chop the garlic. We are huge garlic fans in our house, so feel free to use less. I’ve also added garlic and onion powder to this recipe, so do what tastes good to you. I drained the fat out of the pot when the sausage was done, but DO NOT scrape the pot yet! You want all of that flavor to stay.

Turn the heat down to medium and add the butter. While the butter melts use a wooden spoon to scrape the bottom of the pot. When you’ve gotten all of the yummies off the bottom add the onion and garlic coating it well with butter and flavor, let it cook for about 5 minutes until soft and translucent. Now you can add the seasonings; salt, pepper, onion, nutmeg (I know it seems weird, but Jon swears by it in his recipe, so do it!) garlic, and chili flakes.

 

 

 

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Kale is an awesome green that I use pretty regularly. Its so healthy for you, and tastes so great with just about anything! There are a bunch of different types, this is the most common.

At this point, you can remove the kale from its tough stems, you don’t want those in your soup. Rinse and chop it up into bite sized pieces then add it to the pot. I know it’ll seem like a lot at first, but kale (like spinach) wilts down tremendously. So you’ll want a LOT of it. Plus, its healthy and tastes yummy in the soup! You may need to add it in batches until you have room for it all. Mix it in with the garlic and onion until it turns bright green.

 

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While the kale wilts, clean the skin of the potatoes and slice into medium pieces. You want them all about the same size so they cook evenly and consistently. Add them to the pot, along with the cooked sausage (you almost forgot it was in the microwave, huh?). Mix everything together and add both boxes of chicken stock. Bring to a boil slowly so the potatoes have time to cook, but not overcook.

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Last, but definitely not least, the holy grail.

Heavy. Cream.

 

 

Serve with french bread, or eat it on its own! I absolutely LOVED this recipe, thank you Jonathan!

Kale Chopped Salad with Feta and Balsamic Dressing

My friend Jenna has an obsession with the recipes a fellow food blogger posts, and I honestly cant argue with her. Iowa Girl Eats posts some of the most delicious recipes ever!

Every so often I’ll find a new recipe in my inbox that Jenna has forwarded to me. Finally I had some to recreate something she came up with.

I am a big fan of going to the gym, and trying to “eat clean” as people call it. This salad fit perfectly in my wedding-ready-diet! Those of you who havent tried Kale yet, Im not quite sure what you’re waiting for … but its delicious! And soooo good for you.
I have to admit though, I’d never used a shallot until today *gasp* I know, I know..

For this recipe, I made some changes to fit my taste and what the grocery store offered. So, after the gym I swung by the store and picked up these ingredients. Adding fresh avocado, crispy salty bacon, sliced almonds, creamy crumbled feta, and sautéing the shallots and brussel sprouts together made for an amazing, and huge, lunch salad!

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Ingredients

Kale
Shallots – 3 medium
Avocado – 1 large, ripe
Brussel Sprouts – 2 cups worth
Bacon
Garlic
Sliced Almonds
Feta Cheese
Dressing of your choice

My local grocery store didnt have the type of Kale Kristen used in her salad, Lacinto Kale, so I just picked up a large bunch of regular kale. Hey, for .99 you really cant beat that.

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I rinsed and dried my kale before cutting the hard veins out of each stalk. Then chopped the greens into bite sized slices. Setting that aside in a large mixing bowl, I got to work on my shallots.

Shallots, if you dont already know, are from the onion family. Very good flavor, and easy to use. I peeled and sliced them as thin as I could get them. Now, Kristen fried hers crispy, but I decided to keep mine just sautéed and only cooked in a very tiny bit of oil.

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Start those in a sauté pan with a very small amount of oil. Add a little sea salt for taste if you’d like. And then start on the Brussel Sprouts and Garlic. Cutting the hard ends off and, again, slicing them as thinly as you can. So they’re similar to shaved, like a mandolin would give you. As you get through each one, pick out the hard core pieces, those aren’t too tasty unless they’re cooked much longer. Mince the garlic as small as you can, I use a miniature food processor for mine – wayyyy easier!

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Add both minced garlic and brussel sprout “shavings” into the pan with your shallots and stur until everything is coated with “juice” from the onion. Turn heat to low and let it all wilt together for about 3-5min, depending on your stovetop.

As for the bacon, I precooked that and sliced it into bite size pieces. And the almonds were purchased pre-sliced. Im not looking to chop any fingers off just for some crunch in my salad lol Cut your avocado in half, and take the seed out. Peel and slice however you would prefer it for your salad.

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When your shallots and sprouts are tender, add them to your mixing bowl of kale. Toss so that the warmth of the onion/sprouts/garlic helps wilt the kale somewhat. You dont want it sad and droopy, but just enough to make it less tough.
Toss in the desired amount of toppings, drizzle with your favorite dressing, and enjoy!

This salad really was amazing. All of the flavors and textures combine so well together, and it is bangin healthy!!

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If you’re interested in the original recipe, from Kristen, you can find it here –> Kale Chopped Salad with Maple Almond Vinaigrette 

Miniature Peach Pies

Image♥Thanks Nana for leaving me this beautiful plate♥

 

Yay for wedding gifts! My bff, Amanda, got me this awesome Breville Electric Pie Maker that makes 4 miniature pies at a time. She also got me the Recipe Book and Pie Lifter. So amazing! You can make sweet and savory pies, or even both at the same time! Since my fiance is on his vegetarian kick still, I can easily make 2 veggie, and 2 with meat.

The recipe book comes with some great recipes to help start you out. It also talks you through the dough types, cutting tools, handling etc. Very awesome

 

Peaches

Peach Pie Filling

2 large peaches, ripe – cut into small pieces
2 teaspoons corn starch
2 teaspoons fresh lemon juice
3 tablespoons packed brown sugar
Pinch of salt
Sprinkle of cinnamon
1/2 teaspoon vanilla extract

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You can make your own pie crust, but I chose to use a pre-made crust from the refrigerated section of my local Trader Joe’s. I should have gotten puff pastry for the top of the pies, but I forgot. Next time for SURE though! You’ll want to top these with puff pastry, not regular pie crust.

The pie maker comes with a dough cutter that cuts your bottom and top dough to the perfect size. Use the larger one for the pie crust, bottom. And the smaller one for the puff pastry, top.
Plug your pie maker in and let it pre-heat.

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In a saucepan over medium-low heat, combine the peaches, brown sugar, cinnamon and salt. Cook, stirring frequently, until the sugar dissolves, about 2 minutes. Stir in the cornstarch mixture and bring to a boil. Cook, stirring constantly, for 1 minute, then remove from the heat. Stir in the vanilla.

After you’ve cooked the filling, you sort of need to work quickly. Your pie maker will be hot, so be careful. Lay the dough in each pie area, lightly using your fingers to mold it in place. Using a 1/3 measuring cup, add filling to each. Top with puff pastry and close the lid! Pies will be cooked and ready in about 10min.

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I made my pies much earlier than I needed them, which is fine. You can easily plug the pie maker back in and reheat your pies in about 3min! Its such an easy and fun thing to use! I cant wait to try making some savory pies!

The crust was flaky and delicious (even with regular pie crust on top), the filling was warm and sweet (not overly). Would have been even more awesome with some vanilla ice cream 🙂
Great present, thanks Amanda!!

 

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White Sweet Potato and Kale Soup

As of a few months ago, I never knew white sweet potatoes even existed! My bff is doing the whole Paleo diet thing, and was coming for dinner so I decided to get her a sweet potato since we were having something on the side that wasn’t paleo friendly. I dont usually eat (orange) sweet potatoes, “Im just not that into you”, so when I was at the store I accidentally grabbed a white one. When dinner was done, we both realized this potato was WHITE! Well, more yellow, but you know what I mean.. it wasn’t orange. She absolutely loved it! I tried a bite and fell head over heels.

Since I’ve been trying to eat healthier, this was the perfect way to change out eating bad white potatoes. And now that Hubs has been on this vegetarian thing for almost two months now. I originally thought he was only going to do it for a month, but it sees to have stuck. Since he has been home more often lately (yay!) I have been incorporating more vegetarian dishes lately.

 

Today I was working on some homework at a friends house and she made a vegan lentil soup with the vegetable basket that gets delivered every thursday (genius) and I was totally jealous. So I rushed home and decided to make my own! I ended up just making this recipe up, and it tastes great. Hope hubs loves it 🙂

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Ingredients

2 White Sweet Potatoes (as fat/round as you can get them) – Cubed
1 bag of Organic Corn (Trader Joe’s has the best)
2 Yellow Squash – Halved and sliced about a 1/2in thick
1 Large White or Yellow Onion (next time I might use two) – Diced
10 Garlic Cloves – Chopped, Roughly
1 Bag Kale
3 Large Carrots –  Diced
2 Cartons Vegetable Broth
Sea Salt
Fresh Ground Pepper
Sage
Chili Flakes
Onion Powder
Garlic Powder

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In a large stock pot add 2 tablespoons of EVOO and let it heat until glassy. Add carrots, onion, and garlic. Cover with as much seasoning as you’d like. Honestly, I never measure seasoning… I like my food flavorful and just add until things are covered. Stir it all around and let it simmer for about 10min with the lid on.

Add potatoes and corn, stir together. Add both cartons of broth, kale, and more seasoning. Be as light or heavy with the Chili as you’d prefer. I was accidentally a little heavy handed with mine, but its not bad! Hubs likes heat, so he’ll appreciate it.

Turn the heat to medium and let it simmer until potatoes are tender to your liking!

Enjoy 🙂

Cajun Crab & Shrimp Boil!

Old Bay

 

Mmmmm I adore “boils”! I am not really much of a seafood person, sushi and salmon are about as far as I go. The occasional parmesan crusted Sanddabs is cool with me, too. I am more of a red meat or chicken lady.

We have been in Hawaii the last week or so and, surprisingly, I didn’t eat much fish. When we got home I heard that one of my favorite Cajun restaurants in Orange County closed down! Ugh.. I hate losing a great, reliable, restaurant. With that news I figured I might as well just make my own cajun boil here at home, should be easy enough.

Crab Boil

Ingredients

1 large onion, halved
2lb shrimp, peeled and deveined
2lb Crab Legs, I used King Crab
10 small red potatoes, halved
1 package spicy sausage of your choice, chopped in 3’s
10 cloves of garlic, whole
5 tablespoons Old Bay Seasoning
3 Bay Leaves
2 tablespoons onion powder
Fresh cracked pepper and salt to taste
2 Lemons, halved

Shrimp

In the largest stock pot you have, fill it halfway with water. Add all seasoning and bay leaves, and bring to a rolling boil. Squeeze the lemons into the water, and add them to the pot – along with the potatoes, corn, onion, garlic, and sausage.

While that boils for about 10min, peel and devein your shrimpies and rinse Crab legs in cold water. Add legs to the pot, cover, and cook on a low boil for about 5 more min. Add shrimps last, and cook until they’re opaque (bright pink).

Pour all of the liquid out and serve on a table covered with plastic (if you wanna get really messy), or in a large bowl. Dont forget to give people melted butter, bibs, and exxxxtra napkins! Such an easy and flavorful meal! Pretty healthy, too, if you leave out the butter. Who really eats crab without butter though? lol

 

Shaking Things Up A Bit!

Smoothie

Lately Ive really been trying to get healthier. Not just working out, but my whole lifestyle. Eating more fruits and veggies, drinking more water, eating non-processed foods etc. You get the picture.

I’ve really given a lot of thought about going Paleo but its pretty hard, as well as unreasonable, to expect my family to make that transition also. So I’ve done what I can for now, until they decide they’re into it.

More protein, fish, veggies, fruit, and water.
Less bad carbs (picture me bawling) – no white bread, no white rice, minimal white potatoes, and a very minimal amount of sugar. Whats too bad about that?

My wonderful fiancé got me a Ninja Blender that is out of this world! As of two weeks ago, I have started each day with a GREEN SHAKE!

Load that baby up with everything good for you, and on gym days you can even add your protein powder to it! I personally prefer the frozen fruit because it makes it thicker and colder, it doesn’t rot like fresh fruit does, and its way more affordable.

Here are the main ingredients I use daily:
Fresh Spinach (Target has the cheapest bags $1.99, and its freezeable)
Bananas
Carrots
Kale
Celery (you get used to the taste after the first drink)
Frozen Fruit Mix (no added sugar or sodium. Target has the most affordable $10 mixed bags)
I usually get three bags of varying mixes to have a variety during the week. Blueberries, blackberries, red raspberries. Mango, pineapple, peaches. Strawberries, mangos, bananas.

When you make a smoothie you need some sort of liquid. A friend of mine suggested I use warm brewed Green Tea, which is GENIUS! Not only is it wonderful for you, but it helps melt the frozen fruit.

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Daily Smoothie

1 Cup Spinach
1 Carrot (cut in a few pieces)
1 Banana
1 Stalk Celery (cut in pieces)
1 Cup (sometimes more) mixed frozen fruit
About a 1/2 cup liquid. I add it slowly until my smoothie is the consistency I want.

Blend until smooth, and add to whatever glass or bottle you want! These smoothies are so very filling, and healthy! You get a huuuuge dose of veggies and fruits. I have replaced my breakfast with them, and they keep me full until about 12pm (drinking smoothie at 7am).

Enjoy! 🙂

Braised Chicken with a Veggie Spiral

Chicken can get old and boring, fast. Sure there are so many recipes for it, but its still chicken… lol Ive roasted, fried, stuffed, diced, shredded, and spun various cuts on a rotisserie, but Ive never braised anything. I had no idea how simple it was, and how juicy and flavorful the meat would end up being. And the spiral is a great twist on simple, healthy veggies! Enjoy!

Braised Chicken

3 chicken quarters, leg & thigh – bone in, skin on
1/2 cup dry white wine
1/2 cup chicken stock
1 large carrot – roughly chopped
3 cloves garlic – roughly chopped
6 Cippolini onions – quartered
1 pack sliced crimini mushrooms
1 tablespoon EVOO
2 tablespoons of your fav seasoning mix
salt and pepper to taste
2 bay leaves
1 can chopped tomatoes

veggies

In a deep cast iron skillet, or dutch oven, heat oil until glassy. Rinse your chicken, pat dry, season generously with salt and pepper. Brown on all sides, about 10min total, and set chicken aside.

Add mushrooms, onion, and garlic to the pan. Sautee until tender, about 3min. Add tomatoes and carrots and bring to a simmer. Add wine, broth, and seasoning, mixing everything together so it is all incorporated and bring to a boil. After about 3min, add the chicken back to the pot, skin side down. Make sure to shimmy the chicken all the way under the veggies, so that its covered in broth. Put a lid on and let it simmer, untouched, for 1 hour.

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Veggie Spiral

2 green zucchini
2 yellow zucchini
2 russet potatoes
1 large onion
1/2 cup cheese (I used a blend of Parmesan, Romano, and Asiago)
1 tablespoon garlic herb seasoning mix, or whatever you prefer

I dont have a fancy baking dish, so I used a round pie pan. *shrugs*
(you can prep all of this while you’re browning the chicken, and while “sauce” is coming together)

In a skillet, sauté onions so they are translucent. Meanwhile, slice zucchini and potatoes into thin disks. After the onions are cooked, spray baking pan with non-stick spray and fill the bottom of the pan.

 

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Arrange the zucchini and potatoes on top of each other, at an angle going in a circle, around until you’ve filled the whole pan. Cover with cheese and seasoning mixture.
Bake at 400°F for 1 hour

veggie spiral

Teriyaki Salmon and Bacon Wrapped Green Beans

This is a recipe I grew up on that my daddy used to make all the time. I was such a picky eater when I was little, but salmon was something I loved. I still am not too much of a seafood fan, but I dont think I could live without salmon. It is so good, almost every way you can think of making it!

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This is possibly the easiest recipe Ive ever made, seriously. There arent too many ingredients, and the prep takes about 10min. Feel free to marinate your salmon as long as you’d like beforehand.

Salmon

2 Salmon Filets (or 4, or 10.. depends on your dinner size)
1/2 cup Kikoman teriyaki sauce
1/2 cup soy sauce
3 garlic cloves, chopped
1 teaspoon onion powder
fresh cracked pepper

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First and foremost, you want to debone your salmon. The grocery store wont do this for you, unfortunately. It really isn’t too hard, and all you need is a pair of tweezers. Take your fingers and slowly rub your fingers along the top of the flesh, you can feel where the bones are. Using the tweezers, grip the bone as hard as you can, slowly pulling the bone out. This isnt like doing your eyebrows where you want to go quickly, fish is slippery, and you’ll lose the grip with the tweezers if you go too fast.

If you’re not into deboning, and your family is cool with bones and knows how to avoid them, keep them in. Its ultimately up to you.

In a sealable container, add filets skin side up. Pour in teriyaki and soy sauce, chopped garlic, onion powder, and cracked pepper. Put the lid on and refrigerate for however long you want before wanting to cook your salmon.

When you’re ready to cook the fish, heat your oven to 400°F and cook for 20min. Personally, I prefer my fish one extreme or the other; completely raw or very well done. Cook to your liking…

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Bacon Wrapped Green Beans

1lb green beans
1 pack of thick cut bacon
1 tablespoon butter
1 tablespoon favorite seasoning

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Take about 8 green beans and bundle them, wrapping the bacon around the center of each bundle. Arrange on a baking pan, one with sides so grease doesnt get all over your oven. Heat oven to 400°F. While the oven is heating, melt butter in a small saucepan and add your favorite seasoning to the melted butter. I used McCormick’s Garlic and Herb blend. Spoon mixture over each bundle and you’re ready to go!

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I put the bacon bundles in the oven first since they take a little while longer, 10min early. Then I added the salmon and let them both go. Dinner was delicious and easy! Served with white rice on the side, and some nice white wine. 🙂

Pinwheel Skirt Steak with Spinach and Feta


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Ive always wanted to make a pinwheel something or other.. So I decided to make this recipe I found on Pinterest. I normally dont trust recipes from pinterest, but what they hey.. I made some changes to this recipe, you will see as follows. It actually turned out really really well.

Prep: 20 minutes
Roast: at 425°F for 25 minutes

Ingredients:

2 thin skirt steak (2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled feta cheese, I used the garlic herb kind
1 jar (7 ounces) roasted red peppers, drained and chopped (NO.)
2 tablespoons seasoned dry bread crumbs (NO)
1 egg yolk (NO)
2 fresh garlic cloves, diced small
3/4 teaspoon ground black pepper
3/4 teaspoon salt
1 tablespoon olive oil
Meat ties/twine

I rubbed the meat down with a black peppercorn rub about 2hrs before I wanted to make it and set it aside. When time came to make dinner, I flattened the meat out on a cutting board, one at a time.

In a small bowl mix together spinach, garlic, feta, and whatever spices you want. I added salt, pepper, a little onion and garlic powder.

With the meat flat on the board, use a spoon and put half of the mixture on top of the meat. Spread the mixture to all ends, and make sure its pressed in. Start rolling your pinwheel from one end of the steak, not the side. You want this to resemble a log once its rolled.

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After you’ve gotten both stuffed and rolled, tie them with your meat ties or twine. I have ties that came with my rotisserie, so I use those.

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Spray a baking sheet with a small amount of PAM or whatever you have on hand, and roast at 425° for 25min. This makes for a perfectly crusty outside, and pink inside! Remember to let your meat rest for 10min before cutting into it so you dont lose all the juices/flavor.

I served this with Roasted small golden potatoes, and bacon brussels sprouts! Mmmmm… Definitely something I’ll make again!