TA DAAAAAAAA: meat! And strawberry salsa.

It doesn’t matter how often I cook, or how easy it is, at the end of the night, I still want to yell “TA DAAAAAAA!” to my +1 (or other welcome guests’) thunderous applause.

And then they would shower me with diamonds.  And cocktails.  And a pony.

Hasn’t happened yet!  But a girl can dream.

Today in TA DA!, we have a very simple roast and a slightly less simple, sweet and spicy-as-you-want-it-to-be salsa.

A little back story: I am busy emptying out my freezer for ten pounds – yes! I said it! TEN POUNDS – of bacon, among other frozen meat.  Yes.  Let’s just say that I have connections of the meaty and delicious kind (not in a dirty way, you should be ashamed).  ANYWAY.  I had a 2.33 lb round roast in the freezer, so to The Google I went!

I was most intrigued by this technique, which promised a juicy and meltingly tender roast despite the cut being a bit crappy.  With over a thousand reviews and a 4.5 star rating, it seemed like a safe bet – and it was.  Basically, you roast the meat at 500 degrees, seven minutes per pound.  Then you turn the heat off, but leave the roast in the oven for 2.5 more hours.  (If your oven isn’t well insulated, you may want to turn the oven on at 200 degrees for the last half hour.)

We also had leftover strawberries from an ill-advised attempt at Bi-Rite Creamery’s new cookbook recipes (spoiler: the strawberry balsamic recipe tastes like eggs.  Strawberry eggs.  And I even followed the recipe exactly!), which became the inspiration for this salsa.

(Disclaimer: it’s certainly not an authentic Mexican salsa.  First clue: strawberries.  Second?  Sriracha.  That’s probably not kosher, but let’s call it “fusion” and then call it a day.)

It’s good on its own, with bread or chips, but paired with the roast, it added a sweet and spicy kick that went well with the tender meat. Best of all, it was all stuff I already had in my kitchen.  You can swap out the parsley for cilantro, if that herb doesn’t taste soapy to you (but let’s not pretend).

Bastardized (but delicious) salsa.

Bastardized Strawberry Salsa

My creation!  It’s alllllliiiiiiiiiive. (With the freshness of earth’s bounty, I mean.)

Makes approximately one cup, perhaps a little more

  • 1/2-3/4 pint stawberries, hulled and diced
  • 1/4 c chopped fresh parsley (or cilantro, but ew)
  • 1 tsp balsamic vinegar
  • 1 tsp (more to taste) Sriracha
  • 1 tsp orange zest
  • 1 tsp lime juice
  • 1 tsp sugar
  • 1 pinch salt

Hull and dice strawberries and chop the fresh parsley.

Mix strawberries, vinegar, sriracha, orange zest, lime juice, sugar, and salt together in a medium bowl and let rest for a half hour.  The strawberries will release a lot of juice, but don’t be alarmed.  It’s tasty!

Right before serving, taste test to decide if you want to add more of anything.  (If you’re a spice wimp, and this is too spicy, add more strawberries and a pinch of sugar!)

Add parsley or cilantro about 5 minutes before you present your guests with this dish – this dish that will make them applaud.  Or else.

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