Kahlua roast pie

"Start spreading the news, I'm leaving today , I want to be apart of it, New York New York! Da da da daa."

Hey you guys I'm back! Today was the 21st and also the last day to enter the Saveur Kahlua recipe contest. http://www.saveur.com/kahlua/

The winner gets to go to New York City.
I submitted my recipe at 11:29 pm and the deadline was 11:59pm. I have had this recipe in my head for a month and with a little determination I got around to it at the very last minute! (That is very like me.)

They make their decision in January. A panel of judges and a Kahlua representative. That sounds very official, "a Kahlua representative". I will definitely let you know either way, win or not.

I will say I had three very hungry taste testers who all approved.
To see recipe click Read more below.


  










Serves four
Takes a few hours, so just turn on the music and enjoy being at home!

Ingredients:
1 1/2 lb. chuck blade roast, preferably grain fed
Kosher Salt
1 yellow onion, halved
4 cloves garlic,minced
2 T oil (olive, coconut, etc.)
2 cups beef broth
1/2 cup Kahlua (or two pony bottles are cheaper if just buying for the recipe)
*2 Starbucks VIA packets (or 1 T instant espresso powder)
1/4 t. ginger powder
1/4 t. five spice powder
small pinch of red pepper flakes
1/2 t. salt
sheet of parchment paper
2 carrots, cubed
1/2 bag of frozen peas
1 T. rosemary minced
1 large white potato, peeled and chopped
1 small sweet potato, peeled and chopped
1/2 jalepeno, seeded and minced
2 T. butter
1/2 cup buttermilk
1/2 t salt
dash cayenne

*I love Starbucks and most of you know what my favorite drink is.  You may not know how to say it but you know what color it is! I discovered  VIA is their new instant coffee packets. It is pretty cheap ($1 a coffee). I haven't tried it but Mitchell who hates Starbucks coffee, enjoys a cup of the VIA. I used the italian roast blend because it said BOLD on the package.
http://www.starbucks.com/via


Preheat oven to 325 degrees. Unwrap chuck and leave on butcher wrap. Sprinkle an even spread of salt all around roast. Let sit for at least 10 minutes.

Meanwhile, cut one of the onion halves in half, and then cut into slices. Also, mince garlic.

Set stove to high heat and sear chuck on all sides. Transfer to a plate. Replace pan with large pot or dutch oven and turn heat down to medium. Add 1 T. of oil and saute onions and garlic, about 5 minute til golden. Add beef broth, Kahlua, VIA packets, ginger powder, five-spice powder, red pepper flakes, and salt. Bring to a boil, stirring occasionally. Then, remove from heat. Add chuck to Kaluah broth and cover with parchment paper and place lid on pot. Transfer to oven and set timer for one hour. Flip over at one hour and reduce heat to 250 degrees then return to oven for 2 1/2 to 3 hours (til meat shreds).

Now, bring a medium pot of water to boil with a pinch of salt. Cook carrots for 3 minutes and then add peas, cooking one more minute. Strain well into colander and then transfer to a bowl.

Bring a new pot of water with a pinch of salt to boil for potatoes.

Meanwhile, chop the other half of the onion. Saute with 1. T oil, add rosemary, stirring about three minutes. Add peas and carrots. Mix together cooking for about 3 minutes then remove from heat.

Next, cook potatoes for about fifteen minutes or until soft and kinda mushy. Strain into colander. Return pot to stove and turn heat down to medium. Add butter and saute garlic and jalapeno, stirring constantly til butter turns golden, about 5 minutes. Add potatoes back to pot and add butter milk, salt and a dash of cayenne. Mix well. (I used a hand mixer.)

When ready pull roast from oven and shred with tongs or fork. Add 1/2 cup of Kahlua broth to meat and mix well (more if desired). Season with salt to taste. Bring oven temperature to 500 degrees (or broil).

In a casserole dish layer roast, peas and carrots mixture, topped with potatoes. Return to oven uncovered for about eight minutes or until it has an ever so slight crisp.


 Let cool ten minutes. Spoon into bowls and enjoy.