Al Capone Roast Food

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AL CAPONE ROAST



Al Capone Roast image

Very interesting type of "roast". Originally came from a cookbook from northern Wisconsin where Al Capone used to hang out. Otherwise I have no idea how the name came about, but its a great meal, even for a gangster!

Provided by LAURIE

Categories     Steak

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
1 large round steaks or 1 large sirloin steak, 1/2 inch thick
2 green peppers
1 red onion
2 (8 ounce) cans tomato paste
2 (8 ounce) cans water
1 lb fresh mushrooms
1/2 lb cheese, of your choice
2 cloves garlic
3 tablespoons oil

Steps:

  • Brown sausage and slice in finger sized pieces.
  • Slice 1 pepper, 1/2 of onion and cheese into finger sized pieces.
  • Place all on top of long end of steak.
  • Slice 1/2 of mushrooms and mince garlic and place on top of previous items.
  • Salt and pepper to taste.
  • Heat oil into 13x9 baking dish.
  • Roll up jelly roll fashion and secure with toothpicks.
  • Slice remaining pepper, onion, mushrooms and place around steak in the pan.
  • Sear in 450 oven turning occasionally for 1/2 hour.
  • Mix paste and water together, and pour over steak.
  • Reduce heat to 400 and cook for 45-60 minutes til done.
  • Remove toothpicks and slice.

AL CAPONE ROAST



Al Capone Roast image

When I was young, my mother used to buy cuts of meat at a butcher shop in the north end of Boston called Al Capone's. That night she would always make her Al Capone Roast. This is a variation of my mothers recipe. Have the butcher run the flank steak through the tenderizer.

Provided by NANCY73

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 11

3 pounds flank steak, pounded thin for easy rolling
¼ cup olive oil
1 (4 ounce) can finely chopped black olives
1 cup minced fresh mushrooms
8 slices prosciutto
6 slices mortadella
10 slices mozzarella cheese
10 slices pepperoni sausage
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder, or to taste
1 teaspoon steak seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
  • Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
  • Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 554 calories, Carbohydrate 4.4 g, Cholesterol 113.2 mg, Fat 38.2 g, Fiber 1.1 g, Protein 46.7 g, SaturatedFat 14 g, Sodium 1274.3 mg, Sugar 0.9 g

ROASTED CAPON



Roasted Capon image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

1 (8 to 10-pound) fresh capon
Kosher salt and freshly ground black pepper
2 lemons, quartered
12 fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter, melted
2 yellow onions, sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
  • Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

GOLDEN OVEN-ROASTED CAPON



Golden Oven-Roasted Capon image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 10

1 whole (8 pound) capon chicken
Salt and freshly ground black pepper, to taste
1/4 pound unsalted butter, softened
2 lemons, cut in half, plus 2 tablespoons lemon juice
1/4 cup fresh chopped herbs, such as tarragon, thyme or savory
1 onion, cut in half
4 garlic cloves, smashed
Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs
2 cups water
1/4 cup sherry

Steps:

  • Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.
  • Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
  • Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
  • Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.

PORKETTA



Porketta image

A blend of a recipe or two in which I liked the outcome. This was close to porketta that I have had over the years. Surprisingly easy to make.

Provided by Kevin L.

Categories     Pork

Time 3h

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons fennel seeds
2 tablespoons dill seeds
2 teaspoons dried oregano
1 teaspoon anise seed
2 teaspoons lemon pepper seasoning
2 teaspoons kosher salt
2 teaspoons Italian spices, Italian Seasonings
3 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
6 garlic cloves
4 lbs pork butt, boneless
1 cup chicken stock
1 tablespoon olive oil

Steps:

  • Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
  • Add all other dry seasoning and mix well.
  • Wash and dry roast.
  • I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to "unroll" the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
  • Lay roast out flat.
  • Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
  • Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
  • Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
  • Once seasoning applied to top (inside), roll up the roast and secure with twine.
  • Apply remaining seasoning to outside of roast.
  • Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
  • Add chicken stock to roaster/pan.
  • Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
  • Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
  • Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
  • Slice and serve, leftovers make for great sandwiches.
  • You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).

Nutrition Facts : Calories 1097.5, Fat 76.4, SaturatedFat 25.4, Cholesterol 301.2, Sodium 1240.1, Carbohydrate 9.8, Fiber 2.9, Sugar 1.1, Protein 88.3

AL CAPONE ROAST



Al Capone Roast image

When I was young, my mother used to buy cuts of meat at a butcher shop in the north end of Boston called Al Capone's. That night she would always make her Al Capone Roast. This is a variation of my mothers recipe. Have the butcher run the flank steak through the tenderizer.

Provided by NANCY73

Categories     Italian Beef Main Dishes

Time 1h25m

Yield 6

Number Of Ingredients 11

3 pounds flank steak, pounded thin for easy rolling
¼ cup olive oil
1 (4 ounce) can finely chopped black olives
1 cup minced fresh mushrooms
8 slices prosciutto
6 slices mortadella
10 slices mozzarella cheese
10 slices pepperoni sausage
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder, or to taste
1 teaspoon steak seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
  • Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
  • Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 554 calories, Carbohydrate 4.4 g, Cholesterol 113.2 mg, Fat 38.2 g, Fiber 1.1 g, Protein 46.7 g, SaturatedFat 14 g, Sodium 1274.3 mg, Sugar 0.9 g

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