I’ve always been a curious kid who questions everything. My passion for writing and the culinary arts has led me here, to The Sauce. With this opportunity I’d like to share my insight on all things food. Each article features my travels and culinary explorations as a curious kid.
Have you ever heard a secret and promised not to tell anyone, but you do anyway? Yeah, I’m right there with you.
Most of us might have encountered at some point in our lives a cook or chef say “I use a secret blend of spices; I just can’t tell you what they are.”
Well, I’m not one of those people, and I plan to share with you a gastronomical feat worthy of Gordon Ramsey’s praise or maybe even a hug. This dish resembles the soft embrace of two baguette buns holding together the flavorful balance of meat, crisp veggies and a rich
In my small, yet functional kitchen, I was able to put together a hearty meal that released its aroma throughout the house. This intoxicating smell evoked thoughts of a meal made by mom in the comfort of my own home.
Think of fatty chuck roast slow cooked for hours, married to the classic French trio of carrots, celery and onion.
Then to add an earthy taste, I threw in some mushrooms. Why?
Because I wanted to.
Don’t feel the need to follow the recipe exactly how it’s written down, especially when it comes to ingredients. The benefit of the culinary arts is the opportunity to improvise and improve a dish and break away from any sense of rigid rules
So, going along with my unorthodox ways, I put the chuck roast on a baguette and made it a sandwich. I ladled some of the cooked veggies and broth into a blender to make a luscious dipping sauce which was sweet and robust.
The meat itself was that cliché term, fall-off-the-bone, and fell apart when I attempted to pull it out of the pot. It was buttery and melted away faster than snow in warm weather. The roast was liberally seasoned with kosher salt, ground black pepper, cumin, paprika, thyme and rosemary leaves. Yes, that was that long-awaited secret I planned on sharing.
Seasoning the meat, even the entire dish, is crucial for it to taste good. The key is to find a balance, as with anything in life. Don’t over season because you can always add more if you didn’t put in enough.
Now, I understand that this may seem over the top, to have to wait three hours just to make and eat a sandwich. But I intentionally designed this meal to complement a lazy Sunday afternoon.
As the meat and veggies are slowly cooking, you could finish homework, watch your favorite football team or just mope around because we all know that’s what we usually do after an eventful weekend.
When the three hour mark arrives, it is time to assemble the ingredients like Samuel L. Jackson did with the Avengers.
First, make sure the bread is warm and lightly toasted. Then place the shredded meat on the bottom half of the bun continuing with a couple spoonfuls of the blended broth sauce.
Set some provolone cheese atop the meat, melting it if you want, and place a few leaves of mixed greens on the cheese. By the way, meat and cheese always go down first, which is one rule I will forever stand by.
Smear the Sriracha and mayonnaise aioli on the top half of the bun and you are ready to enjoy an epic meal. Not only will the entire house smell amazing, but your hungry stomach will be satisfied for hours.
So there you have it, all secrets are on the table, literally. Enjoy the meal with your roommates, loved ones or whomever you feel
Life is defined by the good times, is it not? Delicious food, shared stories and laughter all make the stresses of the week disappear with each bite until the plate is
In the words of William Buckland, an adventurous 19th century connoisseur of exotic eats, “What rules the world? The stomach, sir!”
1 whole (3 to 3.5 lb.) chuck roast
2-3 tablespoons olive oil
1 tbsp. butter
2 whole yellow onions
6 whole carrots (up to 8 carrots)
3 celery stalks
½ package Baby Bella mushrooms
4 medium garlic cloves (whole)
Salt & season to taste
4 cups beef broth
2 tbsp. Sriracha
3 tbsp. mayonnaise
1) Wash and peel vegetables. Cut onion into four pieces. Cut carrots & celery into 1-inch pieces. Cut mushrooms into quarters. Add olive oil and 1 Tbsp. butter into a deep pot on medium-high heat. Cook vegetables separately, brown each side for 2-3 minutes.
2) Remove cooked vegetables, add seasoned meat to pot, sear each side 2 minutes, high heat. Remove meat, add 1 cup broth, stir with whisk, replace meat.
3) Pour 3 cups broth and add vegetables, cover and put in preheated oven at 275 degrees for 3 hours.