Beef Roulaude
Buffalo Chicken Chowder
WESTBROOK (NEWS CENTER) -- Two Westbrook firefighters share their recipes, perfect for a big family ge-together!
Buffalo Chicken Chowder:
Ingredients:
2 Russet Potatoes, diced
1 box Chicken Stock
2 Chicken Breasts, cooked and diced
Pepper to taste
Olive Oil
Garlic Powder to taste
Head of celery, leaves included, diced
1 can Carnation Instant Milk
12 oz bottle Frank's Red Hot Wing Sauce
Chunky Blue Cheese Dressing
Directions:
In a large stock pot, add potatoes and and chicken stock and boil for about ten minutes.
Add pepper, olive oil and garlic powder to chicken breasts and saute until cooked through. Dice up and add to potatoes and stock.
Add celery, instant milk, hot sauce and dressing. Simmer for twenty minutes.
Beef Roulaude with Roasted Potatoes and Sauteed Green Beans:
Ingredients
Beef roast, filleted
Salt and pepper to taste
Garlic Powder to taste
Fresh spinach, enough to fill a medium bowl
Blue Cheese Crumbles, about 6 oz
Directions
Preheat oven to 350 degrees.
You can fillet the beef at home, or ask your butcher to do it. Lay it out on a cutting board, with a piece of saran wrap covering the top. Pound out with a tenderizer to tenderize the meat.
Add salt, pepper and garlic powder, even distributing across the beef. Then add spinach and blue cheese crumbles, also distributing evenly.
As tightly as you can, roll the beef like a jelly roll, starting at the smallest end.
Tie with string or use kabob skewere to hold together. Transfer to roasting pan and cook until the internal temperature reaches 160 degrees, approximately an hour.
Potatoes:
Rinse and cube potatoes, leaving the skin on. Transfer to a large bowl to season. Add salt, pepper and garlic powder. Drizzle olive oil over the top and mix together with a slotted spoon*. Sprinkle in paprika.
Transfer to a cookie sheet, spreading them evenly throughout. While the potatoes are cooking, occasionally stir and flip with a spatula to keep from overcooking on one side.
*Note - the slotted spoon allows any excess water from the potatoes to stay in the bowl, and not be added to the cookie sheet.
Sauteed Green Beans:
Place green beans in a skillet. Add butter, salt, pepper and garlic powder to taste. Add just a little water, about 1/2 cup to help steam. Cover and let cook until they are tender, but have a firm crunch.
*Use as many potatoes and green beans you see fit to feed your family.