Some great Mother’s Day treat ideas … from the pot roast Amy Grant serves up, to the breakfast casserole Allison DeMarcus and her family enjoy. Country Music Television’s Allison DeMarcus and The Chew co-host Carla Hall share tips for celebrating Mother’s Day with Fox News Radio’s Lilian Woo.
Take a LISTEN:
Amy’s Pot Roast
makes: 8 to 10 servings
hands-on time: 40 min.
total time: 5 hours, 40 min.
2 (3-lb.) beef chuck roasts
3 Tbsp. Montreal-style steak seasoning
1?4 cup olive oil
4 medium-size yellow onions, quartered
4 (14-oz.) cans beef broth, divided
1 cup dry red wine
4 garlic cloves, minced
1?1?2 tsp. table salt
1?2 tsp. freshly ground black pepper
1 (103?4-oz.) can cream of mushroom soup
3 Tbsp. maple syrup
1 (16-oz.) bag baby carrots
1 (28-oz.) bag baby red potatoes
Garnish: fresh parsley sprigs
1. Preheat oven to 400°. Sprinkle roasts on all sides with Montreal seasoning. Cook roasts, one at a time, in 2 Tbsp. hot oil in a Dutch oven about 15 minutes, turning to brown meat on all sides.
2. Arrange onions in bottom of a large roasting pan.
3. Top with roasts, and add 3 cans of beef broth or enough to partially cover roasts by two-thirds.
4. Whisk together wine and next 3 ingredients in a small bowl; pour over beef. Bake, covered, at 400° for 4 hours or until meat is tender and pulls apart easily.
5. Whisk together remaining beef broth, soup, and maple syrup in a medium bowl; pour over beef. Add carrots and potatoes to roasting pan; cover and bake 1 hour or until vegetables are tender. Let stand 10 minutes before serving.
This casserole is Allison DeMarcus’ mother’s recipe and became an instant DeMarcus family Christmas breakfast tradition.
Makes 8 servings
Hands-on time — 30 mins.
Total time — 1 hour, 50 mins., plus 8 hours for chilling
6 slices white bread, crusts removed and cubed
1 (1-lb) package mild ground pork sausage, cooked and drained
8 large eggs, lightly beaten
2 cups milk
1½ cups (6 oz.) shredded mild Cheddar cheese
1 tsp. dry mustard
1 tsp. table salt
½ tsp. freshly ground black pepper
1. Place cubed bread in a lightly greased 13 x 9-inch baking dish. Crumble sausage over bread.
2. Combine eggs and next 5 ingredients in a large bowl, and pour over sausage. Cover and chill at least 8 hours.
3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 375 degrees.
4. Bake at 375 degrees for 40 to 45 minutes. Let stand 10 minutes before serving.
TIP: Don’t forget to prepare this the night before you plan to serve it and make sure to seal it with a layer of plastic wrap before you put it in the refrigerator to chill.
Reprinted with permission from “Southern Living Country Music’s Greatest Eats,” Presented by CMT (Oxmoor House, 2014)
Last Supper Buttered Tarragon Peas
2 tablespoons unsalted butter
1/4 cup minced shallots
2 cups cooked fresh peas or thawed frozen peas
2 teaspoons finely chopped fresh tarragon leaves, plus whole leaves for garnish
1/2 teaspoon chopped fresh thyme leaves 1 teaspoon freshly grated lemon zest 1/4 cup water
1In a large skillet, melt 1 tablespoon of the butter 1
over medium-low heat. Add the shallots and /4 teaspoon salt. Cook, stirring, until the shallots are just translucent, about 1 minute. Add the peas, reduce the heat to low, and cook, stirring, until heated through.
2Add the tarragon, thyme, lemon zest, water, and remaining 1 tablespoon butter. Cook, stir- ring, until the peas are glazed, about 5 minutes. Garnish with tarragon leaves and serve immediately.
? One of my favorite French techniques is combining butter and water to gloss fresh vegetables. Butter makes the sauce creamy and the water keeps it from becoming too rich.
? To get my beloved lemon in here, I add zest to the glaze. Fresh juice would discolor the peas and the zest adds a nice floral note.
? When I first made this recipe, I thought, “Why waste my time thawing frozen peas?” Well, I learned the hard way. If you throw frozen peas into a hot pan, they clump and cook unevenly.
Follow Lilian Woo on Twitter: @LilianNY