Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Arm-roast topped with onions, salt and pepper and Worcestershire sauce. Add red wine. Delicious! Cook 3 hours at 350. The wine makes a rich tasting gravy/sauce.
Lillietta-knew immediately where you were from by term "arm roast". Didn't even notice we're from the same state.
Years ago when visiting my m-i-l out here she made an arm roast. It was delicious. When we back to NYC and asked butcher for one-he looked at us like we were crazy. It's my favorite cut for pot roasts.
Use wine to deglaze the pan after sauteing. If you brown a steak, deglaze the pan with red wine, add a little stock, make a simple reduction sauce. Finish with a swirl of butter, for example.
Trout? Dredge in flour, saute, remove from pan, add fine chopped shallots, deglaze with white wine, add a squeeze of lemon, reduce until syrupy. Off heat, add chunks of cold butter to make a beurre blanc. Adjust seasoning with salt and pepper.
Use wine to deglaze the pan after sauteing. If you brown a steak, deglaze the pan with red wine, add a little stock, make a simple reduction sauce. Finish with a swirl of butter, for example.
Trout? Dredge in flour, saute, remove from pan, add fine chopped shallots, deglaze with white wine, add a squeeze of lemon, reduce until syrupy. Off heat, add chunks of cold butter to make a beurre blanc. Adjust seasoning with salt and pepper.
I use white wine when making roast leg of lamb. That and fresh rosemary and you can't beat it
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.