Culinary experimentation
Tried a new crock pot recipe for last night that turned out quite nicely: Teriyaki Pot Roast.
Yeah, I wasn't sure about using those two terms in conjunction, either. It was pretty good, actually, and (just as importantly) quite easily prepared.
The original recipe called for a half-cup of soy sauce and a tablespoon each of garlic, sugar, and ginger (the recipe called for powdered ginger, I used some freshly grated because I had both real ginger and a willing ginger-grater in the form of one Mr. Bill on hand).
My mom had hand-written additions of 1 tbsp ketchup and 1 tsp vinegar. Mom always put ketchup and vinegar in everything, for some reason. Added the ketchup, but I don't have any good vinegar in the house, so I used lemon juice, which is my staple vinegar stand-in. The amount of lemon-juice that went in was actually a tablespoon, not a teaspoon as prescribed, because Mr. Bill read Mom's handwriting incorrectly. This did not noticeably detract from the dish, as far as I can tell.
Mr. Bill decided that there wasn't enough fluid in the pot to keep the roast from drying out, so he added a can of beef broth that he found lurking in the back of the cupboard.
My contribution to the recipe was a healthy dash of sake. Neither of us can stand to drink the stuff, but it's handy in the occasional recipe, so we keep a bottle in stock. I proposed to add some carmel-plum wine to the marinate, as well, but Mr. Bill vetoed this idea, saying that the recipe did not need any more sugar.
We served our teriyaki pot roast with rice and spring salad, though I think some kind of cooked vegetable would have been a better fit instead of leafy greens. Everyone agreed that the roast was unusual but quite tasty, and the recipe has been added to the rotation.
Yeah, I wasn't sure about using those two terms in conjunction, either. It was pretty good, actually, and (just as importantly) quite easily prepared.
The original recipe called for a half-cup of soy sauce and a tablespoon each of garlic, sugar, and ginger (the recipe called for powdered ginger, I used some freshly grated because I had both real ginger and a willing ginger-grater in the form of one Mr. Bill on hand).
My mom had hand-written additions of 1 tbsp ketchup and 1 tsp vinegar. Mom always put ketchup and vinegar in everything, for some reason. Added the ketchup, but I don't have any good vinegar in the house, so I used lemon juice, which is my staple vinegar stand-in. The amount of lemon-juice that went in was actually a tablespoon, not a teaspoon as prescribed, because Mr. Bill read Mom's handwriting incorrectly. This did not noticeably detract from the dish, as far as I can tell.
Mr. Bill decided that there wasn't enough fluid in the pot to keep the roast from drying out, so he added a can of beef broth that he found lurking in the back of the cupboard.
My contribution to the recipe was a healthy dash of sake. Neither of us can stand to drink the stuff, but it's handy in the occasional recipe, so we keep a bottle in stock. I proposed to add some carmel-plum wine to the marinate, as well, but Mr. Bill vetoed this idea, saying that the recipe did not need any more sugar.
We served our teriyaki pot roast with rice and spring salad, though I think some kind of cooked vegetable would have been a better fit instead of leafy greens. Everyone agreed that the roast was unusual but quite tasty, and the recipe has been added to the rotation.