Yellowfin Tuna Tempura
 by Jose Fuentes
Glory

Crispy Shrimp
 by Anthony Caturano
Prezza

Sicilian Bread Salad
 by Jose Duarte
Taranta

Chocolate Sauce
by Christopher Coombs
dbar

Paccheri
by Gianni Caruso
Umbria

Baked Gnocchetti
by Dante de Magistris
dante

STIX Mussels
by Peter Eco
STIX

Rabbit Sausage
by Jamie Bissonnette
KO Prime

Butterfish and Sushi
by Ming Tsai
Blue Ginger

Moroccan Chicken
by Jorge Lopes
The Blue Room

Crispy Oysters
by Douglas Ramler
Cape Sea Grille

Yankee Pot Roast
 by Peter Davis
Henrietta's Table

Fried Almonds and Olives
 by Evan Mallett
Black Trumpet

Mushroom Salad
by Eric Brennan
Excelsior

  
 

Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Peter Davis of Henrietta's Table shares his recipe for Yankee Pot Roast.

Yankee Pot Roast (4 to 6 Servings)
By Peter Davis

 
Ingredients
  4 pounds

whole chuck roast

  4 tablespoons

oil
  3 - cloves garlic
  2 - carrots, chopped
  3 -

celery sticks, chopped

  1 -

onion, chopped

  3 cups veal stock
  1 cup red wine
  2 - bay leaves
  2 -

fresh thyme sprigs

  4 -

carrots, cut into batonnets

  4 - parsnips, cut into batonnets
  4 tablespoons parsley, chopped
   
Preparation
  1

Preheat the oven to 350 degrees Fahrenheit.
  2

Place a heavy bottomed pot on the stove over medium heat.
  3

Add the oil to the pot and when it is hot, add the chuck (fat side down).

  4 Cook until brown on all sides of the meat and remove from the pot.
  5 Place the rough chopped onion, celery, carrot and garlic in the pot and cook until well browned.
  5 Add the red wine to the pot, reduce by one half.
  6 Put the meat, veal stock, bay leaf and thyme in the pot, bring to a boil and place the pot in the oven uncovered.
  7 Cook the pot roast 2 ½ hours, turning every half hour. If the sauce reduces too much, add 1 cup of water.
  8 While the pot roast is cooking, roast the carrot and parsnip batonnets in the 350 degrees Fahrenheit oven for 30 minutes. Then cool and place aside.
  9 Remove the pot roast from the oven and take out the meat. Remove excess fat from the sauce.
  10 Puree the sauce and season with salt and peper.
  11 Slice the meat in ½ inch slices and arrange on a platter.
  12 Pour the sauce over the meat and garnish with the reheated carrot and parsnip.
  13 Sprinkle with chopped celery.