Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.
Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Or ... do what I did, cook the onions until soft ... and then add the other stuff to the crockpot and walk away. Then blend a few of the chunkies and voila!
Found this from Self.com It looked interesting and it did not disappoint. It may be awhile before I go back to my old burger. 3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 tsp vanilla
1 1/4 cups milk
1. Preheat oven to 350º. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10-20 seconds.
2. Spoon 1/4 cup batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes.
(I don’t mix the flour mixture separately, just alternate putting the flour and other dry stuff in with the milk. I think these are even yummier as mini cupcakes!)
2 sticks unsalted butter, softened
1/2 tsp vanilla extract
3 cups sifted confectioners sugar
dash of salt (or no salt, if using salted butter)
Beat on medium-high speed for about 5 minutes or until very light and fluffy.
I adapted this recipe from The Kitchn just a little. Delicious.
3 large garlic cloves, minced
Zest of 1 lemon
1 bunch of scallions
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
1 8-ounce package Trader Joe's Lemon Pepper Pappardelle Pasta
Slowly cook the garlic, scallions and lemon zest in the butter and oil, in a heavy sauté pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.
Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.
