I make an eye roast once or twice a year when they are on sale for $1.99 a pound. The secret here is that your pieces of eye roast must be trimmed and be in pieces that weigh 3-4 pounds. You make a paste and rub it all over. Throw them in a 500 degree F oven for JUST 15 minutes. Shut the oven off and leave the roast in there for two hours. Pull them out and leave the roast rest for one half hour and that’s all there is! This rub today just might be the very best one ever! ………Ultra delicious and flavorful!……..Out of the eye roast that was slightly over 8 lbs……after trimming and cooking ……I got 18 – 3oz servings plus 9 – 2oz servings. Leftovers freeze well.

Ingredients for about 25 servings

1 8 lb eye roast

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

2 Tablespoons ground black pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

pinch ground cloves

Directions

Set oven to 500 degrees F

Trim up the eye roast

Get off all the fat and silver skin.

Cut eye roast in half (you want two 3-4 lb pieces. Place roasts in pan.

In a small mixing bowl combine all the ingredients and mix well.

Rub all the meat surfaces well with the spice paste.

this goes in the preheated 500 degree oven for only 15 minutes.*******BUT DON”T OPEN THE DOOR!******** After the 15 minutes DON’T OPEN THE FORKING OVEN and just shut it off. Leave the eye roast in the off oven for 2 hours….. Then you pull out and let rest for 30 minutes to let it rest before you serve.

Enjoy! (P.S. from the drippings from the pan you can bring it to a boil with around 4 or more medium sized sweet onions (sliced very thin) with a little water or a big splash of wine then reduce to simmer and cook about two hours…..It turns into a freaking incredible beefy onion gravy)

Cha Ca La Vong is the National Dish of Hanoi. It’s a popular turmeric and dill seasoned fish dish in Vietnam. Although Cha Ca La Vong is popular in Vietnam it’s hard to find and seldom offered in Metro Phoenix Vietnamese Restaurants. I didn’t think my husband would eat this dish in fish so I tried to make it in cauliflower since it’s a vegetable that transforms into anything. Ummmmm it’s very aromatic…your house will smell amazing if you make this dish. Hanoi fish is usually served with rice noodles but I think this cauliflower would also be great with any kind of plain rice. The last time I ate this dish I was taught how to eat it by the Vietnamese restaurant owner……….You use leaves and gather up the fish with rice noodles and minty herbs and dip your little bundle in fish sauce and add peanuts…..It was delicious…..and such a great dish. I know most people don’t know about it. I had this as a side dish a few nights and the rest I tossed with noodles and pulled chicken and it was also delicious that way. It came out so delicious my husband said he would eat it in a fish version.

Ingredients for around 6 servings

1 very large cauliflower or two small – break down into florets ….(if your cauliflower isn’t big enough this will turn out slightly over seasoned) (I used two very small cauliflowers a white and a green)

1/2 medium sweet onion – rough chopped

1 red bell pepper – rough chopped

2 teaspoons turmeric

3 garlic cloves – ground to paste

1 shallot – ground to paste

1 teaspoon sugar

1/4 teaspoon sea salt

1 Tablespoon fish sauce (I used Red Boat..other brands are much stronger)

2 Tablespoons grated ginger

4 Tablesppons extra virgin olive oil

1 Tablespoon lemon juice

2 Thai Chili Peppers – fine chopped (came out a bit spicy maybe you only want one?)

1/4 cup fresh dill – chopped

1/4 cup scallions – sliced thin

1/2 cup roasted peanuts

2 Tablespoons Thai Basil – torn

2 Tablespoons cilantro (leaves and tender stems ) – torn

1 radish – sliced paper thin

Directions

Set oven to 375 degrees f.

Add to a large mixing bowl the cauliflower, onions and bell pepper and set to the side.

In a small mixing bowl add the turmeric, garlic, shallot, sugar, salt, fish sauce, ginger, olive oil, lemon juice and Thai Chili. Mix well and then add to the large bowl of vegetables and mix well.

Once the vegetables are well coated pour them onto baking sheet(s) in a single layer with a little space around the vegetables. They go in the preheated 375 degree F oven until cooked and a little brown. (it took 30 minutes in my oven…but ovens do differ and my vegetables could be cut smaller or bigger than yours so it might differ)

About 5 minutes before done add the peanuts.

When done and ready to serve add the dill, scallions, Thai basil, cilantro and radish.

Suggested to serve with rice noodles or rice and grilled meat or no meat.

This dish is really delicious !