Sufferin’ Succotash! This hearty blend of lima beans, bacon & seasonal vegetables is great as a light lunch or a side. Stop by Straub’s to try our new Succotash, and soon it will be one of your favorites too. Introductory price: $3.99/lb*

*Always check with stores for current pricing.

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Pot Roast with Fingerling Potatoes

Serves 4-6        

What you’ll need:

• 3 lbs Kobe beef arm or shoulder roast
• 1 yellow onion—roughly chopped
• 4 cloves garlic—peeled
• 1 cup red wine
• 3 cups beef broth
• 2 Tbsp tomato paste
• In an herb sachet:
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
• 14 oz assorted fingerling potatoes—split in half length-wise
• 6 oz baby carrots
• 10 oz parsnips—peeled & cut on a bias

How to prepare the pot roast:

1. Preheat oven to 325⁰F.
2. Liberally season the beef with salt & pepper.
3. Heat a braising pan over high heat & add oil. Place the beef roast in the pan, browning the meat on both sides (approx. 4-5 minutes per side). Remove the roast and set it aside.
4. Add chopped onion and garlic to the hot pan. Sauté until the onions start to brown.
5. Deglaze the pan with the red wine and allow it to reduce until almost dry.
6. Add beef broth & tomato paste, bringing the sauce to a boil.
7. Add the reserved beef roast & the sachet of herbs.
8. Cover with a tightly fitted lid & bake at 325⁰F for approx. 2 ½ hours or until tender.*
   *Check the meat by slicing off a piece. Thickness of the cut may cause baking times to vary.
9. Add potatoes, carrots & parsnips. Bake for an additional 25 minutes.
10. Remove from the oven & serve.

In honor of National Soup Month, we would like to know what you think of our current soup selection. All of our soups are made in-house by our chefs, daily and weekly. Of the soups we offer at our four locations, which do you love? Which do you dislike? What would you like to see? Your feedback is very important to us!

One lucky winner will receive 2 FREE quarts of the soup of their choosing. Fill out the survey by January 31, 2013 to enter the contest!

Click here to take our Soup Survey!

Chilean Sea Bass is the filet mignon of fish! This recipe will surely please your taste buds, plus it offers another option for anyone trying to steer clear of red meats.

Pan Roasting is how professional chefs cook all the time but how many of you have heard of this technique or pan roast at home? Before you start this recipe, we recommend you read some tips on Pan Roasting. It provides you with some great tips and suggestions to help understand how pan roasting works and why it is a popular cooking method with professional chefs.

What you’ll need:

• 3/4 cup dry white wine
• 3 tablespoons chopped shallot
• 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
• 1 1/2 tablespoons chopped fresh dill, plus more as a garnish
• Salt and Pepper (to taste)
• 2 tablespoons canola oil
• 2 filets of sea bass (approximately 8 oz. each)

Instructions:

1. Prepare all ingredients before starting. This way you’re not scrambling around chopping something while the rest of the meal is overcooking.
2. Start by chopping the fresh dill and shallots
3. Preheat your oven to 450°F.
4. Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.
5. Reduce heat to low & add butter 1 piece at a time, whisking until melted before adding more.
6. Remove pan from heat and stir in fresh dill.
7. Season sauce to taste with salt and pepper.
8. In an oven proof sauté (fry) pan, heat the canola oil until it’s so hot it’s about to smoke. Be careful around this hot oil!
9. Season the filets with salt and pepper and add to the hot pan.
   For filets with skin: Start cooking filets skin side down for approximately 5 minutes until the skin is nice and crispy. Then, flip them over for 30 seconds, transfer them into a 450° oven and roast them for about 3-4 minutes.
   For skinless filets: Cook them on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes.
   **This method should result in plump, moist, and tender filets, but you may want to experiment with these times because there are so many variables that can go into any recipe. Type of pan, thickness of fish, stove’s btu’s, oven temperature, pan temperature, type of oil… All of these factors go into cooking times and cannot be accounted for in a recipe. Using your senses and experience are vital for any recipe to work. Tom Manno’s rule of thumb: For every inch of thickness, cook fish  for 10 minutes total at 425-450 degrees on the grill or in the oven.
10. On warm plates (Try pre-heating them in the microwave for about 2 minutes), top the pan roasted filet with the Lemon Dill Sauce. Sprinkle a little of the extra chopped dill on top and serve with wild rice, green beans, and a wonderful, dry Italian white wine.