100 of the Best Restaurant Copycat Recipes

http://www.sixsistersstuff.com/2013/04/100-of-best-restaurant-copycat-recipes.html

Spicy Lemon Shrimp Skewers

Ingredients
6 lemons
Kosher salt
1 stalk lemongrass, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons Sriracha (Asian chile sauce)
2 cloves garlic, minced
1 tablespoon fish sauce
2 teaspoons packed light brown sugar
30 extra-large shrimp, unpeeled
Vegetable oil, for the grill
2 tablespoons chopped fresh mint
Directions
Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.

Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.

Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.

SERVES: 6 (Main); Calories: 140; Total Fat: 8 grams; Saturated Fat: 1 gram; Protein: 7 grams; Total carbohydrates: 4 grams; Sugar: 3 grams; Fiber: 0.5 grams; Cholesterol: 59 milligrams; Sodium: 539 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_626500_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Sweet and Sour Pork Sliders

Ingredients

Slaw:

• 1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)
• 1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 thinly sliced green onions (about 1/2 cup)

Pork:

• 1/2 cup fresh orange juice
• 1/2 cup soy sauce
• 1/4 packed cup golden brown sugar
• 2 1/2 tablespoons seasoned rice vinegar
• 2 tablespoons sesame oil
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• One 1-inch piece fresh ginger, peeled and minced
• Zest of 1 large orange
• One 1 to 1 1/4-pound pork tenderloin, trimmed
• 2 teaspoons arrowroot
• 10 to 12 mini Hawaiian-style sweet rolls, halved horizontally

Directions

For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.
For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.
Preheat the oven to 425 degrees F.
Remove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.
Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.
Transfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.

Buttermilk Fried Chicken

Ingredients

For the brine:

• 1 gallon water
• 1 cup kosher salt
• 1/4 cup plus 2 tablespoons honey
• 12 bay leaves
• 1 head of garlic, halved
• 2 tablespoons black peppercorns
• About 1/2 ounce (1 large bunch) thyme sprigs
• About 2 ounces (1 large bunch) flat leafed parsley sprigs
• 5 lemons, halved
• Two-2 1/2 pound chickens, each chicken cut up in 8 pieces
• 10 cups peanut oil

For the coating:

• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons paprika
• 2 teaspoons cayenne
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 quart buttermilk
• Kosher salt

Directions

For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.

Notes

Cook's Note: Use a 6 quart saute pan with splatter screen. Be careful. The oil can spurt as the chicken is added and fried, making this a perfect recipe to use a splatter screen. Place a thermometer in the oil to help monitor the proper cooking temperature. It is a good idea to make this brine a day ahead and refrigerate it. Do not add the chicken to warm brine and do not leave the chicken in the brine longer than the specified time or it may become too salty.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Okonomiyaki

Okonomiyaki

Ingredients:
1. cabbage
2. green onion
3. okonomiyaki flour mix
4. hondashi
5. eggs
6. water
7. bacon

1 small head or half
2 bundles
2~3 cups (available at the oriental store in Roy)
1 package (also available at the above store)
some
some
1 package

Mince a cabbage and green onions.
Cut bacon in half.
Put 3 and 4 in a medium/smaller bowl and add water little by little. Mix them and keep adding
water until it gets gooey. Put aside. (8)
In a small bowl, put some of the cabbage and green onions.
Add one egg and 1 ½ tablespoon of (8) in the small bowl and mix them lightly.

In a pan or pancake pan,

Grilled Cheese (Best)

Fabio's decadent make-over of a classic American comfort food reveals great flavor combinations and simple tricks to amp up any boring grilled cheese.
Tips:

• THE BEST CHEESE FOR YOUR SAMMIE: Cheddar, American, and Swiss may be familiar cheeses, but there are so many more to choose from. Try melting triple cream Brie or Colby Jack, for example.
• Use seasoned or cured meats to spice things up! Pepperoni releases tasty oils that the bread absorbs, uniting everything into a delicious sandwich.
• Your bread matters! Choose flavorful loaves to take your sandwich to the next level.
• Use a foil-wrapped brick or Panini press to flatten fluffy breads (like Challah), and trap melted cheese and every bit of flavor.

Grilled CheesePepperoni Grilled Cheese
Recipe by Fabio Viviani
Yield: 1 sandwich
Ingredients:
2 slices Challah bread, sliced ½ -inch thick
1 tbsp unsalted butter, at room temperature
1/4 lb. sharp cheddar cheese, sliced 1/3-inch thick (about 5-6

http://shine.yahoo.com/shine-food/ultimate-grilled-cheese-152900220.html;_ylt=AwrTWVVxK5lS_UEA8GghmolQ

Roadhouse Prime Rib

Ingredients:

1 medium-sized prime rib loin

2 tbsp. black pepper
1/4 cup soy sauce
1/4 cup minced garlic
2 tbsp. kosher salt
1/4 cup hickory liquid smoke
2 tbsp. sugar
2 cups water

Directions:

Combine liquid smoke, black pepper, soy sauce, garlic, and sugar in a small mixing bowl.

Mix seasoning until the sugar and salt has been incorporated into the liquid.

Place the prime rib loin in a baking pan.

Take a handful of the seasoning mix and rub into the loin. Rub the seasonings into the top and sides, then flip the loin to coat the bottom side of the meat.

Cover the meat with plastic wrap and place in a refrigerator.

Allow the meat to marinate for at least 4 hours. For best results, allow the meat to marinate overnight.

Preheat oven to 450 degrees Fahrenheit.

Add 2 cups of water to a pan and place it on the bottom rack in your oven.

Remove the plastic wrap from the loin, then place the pan with the loin on the middle rack in the oven.

Cook for 30 minutes to sear the outside, then place a meat thermometer in the middle of the loin.

Turn down the temperature to 250 degrees.

Cook the loin until your desired temperature is reached.

Rare occurs at 140 degrees, medium rare at 150, medium at 160, medium rare at 170 and well done at 180.

Country Fried Steak and Milk Gravy

Ingredients:

4 (4 ounce) cube steaks

1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk

Directions:

1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Chipotle-Orange Glazed Drumsticks

Ingredients:

12 drumsticks

Salt, to taste
Black pepper, to taste
1 1/2 cups fresh-squeezed orange juice
1 chipotle chile en adobo
2 cloves garlic, chopped
3/4 cups ketchup
1 tablespoon molasses
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
Pinch of ground allspice
Pinch of cayenne
1 teaspoon orange zest
Paper towels, for serving

Directions:

Preheat the oven to 450 degrees.

Line a rimmed baking sheet with foil and lightly grease.

Sprinkle the drumsticks with salt and pepper, place on the sheet and bake for 40 minutes.

While the chicken is in the oven, in a blender mix together the orange juice, chipotle chile and garlic.

Pour into a large saucepot and stir in the ketchup, molasses, vinegar, Worcestershire sauce, allspice and cayenne.

Bring to a boil (be careful, as it will probably splatter a bit), turn the heat down to medium-low and while stirring occasionally, cook for 35-40 minutes or until thickened.

Adjust seasonings and add salt to taste.

When the chicken is done, remove from the oven and turn on the broiler.

Add the chicken to the saucepot and toss with the chipotle orange sauce.

Drain the fat from the baking sheet and place the glazed chicken back on the sheet.

Cook under the broiler for 1-2 minutes or until darkened and brown spots appear.

Serve with lots of paper towels, as the drumsticks are messy.

Hamburger Steak

Ingredients:

For the gravy/topping:

2 tablespoons oil (more as needed)
2 large onions, thinly sliced
1 (10 ounce) can canned mushroom slices, drained
4 tablespoons all-purpose flour (use 5 tablespoons for a thicker gravy)
1 pinch cayenne pepper (to taste, optional, optional) )
2 cups canned beef broth
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper (or to taste)
1 -2 teaspoon beef bouillon powder (or to taste, add in for a stronger beef flavor)

for the meat:
1 lb ground beef
1 -2 tablespoon fresh minced garlic
1 large egg
2oz package dry onion soup mix
1 tablespoon Worcestershire sauce
1/4 cup dry breadcrumbs
1/2-1 teaspoon fresh ground black pepper

Directions:

In a bowl combine all hamburger mixture until combined.

Shape into patties.

Heat oil in a large skillet over medium-high heat.

Add in patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.

To the same skillet add in sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened (adding in more oil if needed).

Add in flour and cayenne pepper; stir for 2 minutes.

Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point you may add in the beef bouillon powder).

Add in the patties back to the skillet.

Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.

Deen Burger

Ingredients

• 8 slices applewood bacon
• 1 1/2 pounds ground beef (blend of ground chuck and lean sirloin, 80/20 ratio)
• 1/2 white onion, chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 slices sharp Cheddar
• 4 burger buns
• 1/2 Vidalia onion, sliced into rings and sauteed
• Shredded iceberg lettuce, for serving
• Heirloom tomatoes, for serving
• Avocado, mashed, for serving
• Jamie's Special Sauce, recipe follows

Directions

Preheat the oven to 350 degrees F.

Place the bacon on a baking sheet and bake until crisp, 12 to 15 minutes.

In a bowl, mix together the ground beef, white onions and some salt and pepper until just combined. Don't overwork it. Form the beef into four 1-inch-thick patties and use your thumb to create an indent in the center of each burger. Place on a plate and refrigerate until ready to grill.

Preheat the grill to medium-high heat and brush the grill grates with the oil.

Place the burgers on the grill and cook, 3 to 5 minutes per side. Add the cheese slices to the burgers the last minute of grilling, covering the grill to help the cheese to melt. Remove the burgers from the grill to rest. Toast the buns cut-side down for 1 minute when the burgers are resting.

Sandwich the burgers with the Vidalia onions, bacon, shredded lettuce, tomatoes, avocado and Jamie's Special Sauce.

Jamie's Special Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 1/2 tablespoons mustard

Mix the mayonnaise, ketchup and mustard together in a small bowl. Makes 1/2 cup.

Cheesy Spaghetti Pie

Ingredients

• 1 pound cooked spaghetti, cooled
• 1/2 cup grated Parmesan
• 1/2 cup grated pecorino
• 1/2 cup grated Swiss
• 4 eggs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 slices American cheese (Preferably Tillamook Slices)

Directions

Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.

Turn out onto a cutting board, slice as you would a pizza and serve.

Easy Lasagna

Recipe by Fabio Viviani
Yields: 1 9x13 lasagna
Ingredients:
1 batch Fabio's Béchamel Sauce
3 cups Parmesan cheese, grated
1-2 quarts Fabio's Bolognese Sauce
1 batch Fabio's Fresh Pasta, rolled into large sheets
½ cup Parmesan cheese, grated
Method:
Preheat oven to 375°
Fold three cups Parmesan cheese into béchamel sauce.
In a rectangular pan, layer bolognese, pasta sheets, béchamel, pasta sheets, repeating until pan is full. On the very top layer, swirl bolognese and béchamel sauces together.
Top with parmesan cheese.
Bake for 30-45 minutes, until the edges are brown and bubbly.
MANGIA!

Meatloaf Sandwich

The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.

Ingredients

Meatloaf:

• 1 tablespoon olive oil
• 1 small Spanish onion, minced
• Salt
• 3 cloves garlic, minced
• 1 cup coarsely crushed soda crackers, such as Nabisco Saltine Crackers (about 24 crackers)
• 1/2 cup whole milk
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 large eggs
• Freshly cracked black pepper
• 1 pound ground beef chuck
• 8 ounces ground pork
• 8 ounces ground veal
• 1/3 cup chopped fresh parsley

Glaze:

• 1/2 cup ketchup
• 4 tablespoons brown sugar
• 4 tablespoons apple cider vinegar

Sandwich Build:

• 4 slices sharp Cheddar
• 4 potato rolls, buttered and toasted
• Bread and butter pickles (3 to 5 per sandwich)
• 1 can crispy onions, such as French's French Fried Onions

Directions

For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.

In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.

For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.

For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.

Roast Chicken with Potatoes and Vegetables

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds)
• Salt and freshly ground black pepper
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 onion, cut in half
• 1/2 head garlic
• 1/2 lemon, cut in half
• Olive oil
• 6 small Yukon gold potatoes, cut in half
• 6 whole shallots, peeled
• 2 carrots, peeled and cut on the bias
• 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
• 2 tablespoons Dijon mustard

Directions

Preheat the oven to 450 degrees F.

Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.

Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.

After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.

While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.

Winter Vegetable Soup

Ingredients

• 1/4 cup olive oil
• 8 ounces crimini mushrooms, halved and sliced
• 2 medium carrots, finely diced
• 2 ribs celery, finely diced
• 1 large onion, finely diced
• 1 tablespoon kosher salt
• One 35-ounce can whole peeled tomatoes
• 2 teaspoons fresh sage leaves, chopped
• 1 teaspoon fresh rosemary leaves, chopped
• 4 cloves garlic, minced
• 2 1/2 quarts filtered water
• 3 tablespoons low-sodium soy sauce
• One 2-by-2-inch piece Parmesan rind
• 7 ounces butternut squash, cubed
• 5 ounces curly kale, chopped
• Two 15-ounce cans great Northern beans, undrained
• 2 tablespoons red wine vinegar
• Shaved Parmesan, for serving

Directions

Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside. Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.

Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.

Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

Pot Roast 2

Ingredients

• Extra-virgin olive oil
• One 3-pound chuck roast, tied
• Kosher salt
• 3 ribs celery, diced
• 2 onions, diced
• 1 pinch crushed red pepper
• 3 cloves garlic, smashed and finely chopped
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 3 bay leaves
• 2 star anise
• 1 fresh thyme bundle
• 2 strips orange zest (removed from the orange with a vegetable peeler)
• 2 cups 1/2-inch diced butternut squash
• 1 1/2 cups 1/2-inch diced Jerusalem artichokes
• 6 to 8 dried figs, stems removed and quartered
• 1/2 cup chicken stock

Directions

Preheat the oven to 350 degrees F.

Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour.

Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.

Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.

Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.