Prime Rib Show Stopper (Part 2)

And Now...Let's get cooking...

INGREDIENTS:

 1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
3/4 cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Mix all of this together and season roast!

DIRECTIONS: 

1. Cooking time = 2 1/2 hours EXACTLY.
2. Bring roast to room temperature.
3. Preheat oven to 350°F.
4. Season the roast to your taste, (I use Johnny's Dock), place on rack and place in preheated oven.
5. Cook for exactly 1 hour. DO NOT OPEN OVEN DOOR AT ANY TIME DURING THE ENTIRE COOKING PROCESS!
6. Turn oven OFF for exactly 1 hour.
7. Then turn oven on at 400 F for half an hour.
8. Let roast stand for 15 minutes or so to let juices redistribute before carving. Roast will be juicy and pink without failure. The size of the roast doesn't matter. It works!

There you have it...a perfect roast as good as any steakhouse prepared roast..


Enjoy...Eat Well my friends!

Prime Rib Show Stopper

If I title my post "Prime Rib Show Stopper, I'd better damn well have a show stopping recipe...I think I do...

Cooking expensive cuts like prime rib can be intimidating, but all you need is the right technique. However, you can make a better-than-the-steakhouse rib roast at home.

When it comes to meat, most people's everyday lineup is pretty average. Chicken breast, pork tenderloin, ground beef—you get the idea. Although you can make some pretty cool dinners with these ingredients, they'll never be met with the same kind of celebratory excitement that comes from roasting a big, juicy cut like prime rib.

It's not just because prime rib is tender and delicious. Or because there's an unmistakably primal feeling when sinking a carving knife through its heavily seasoned crust. For me, bone-in, standing prime rib is reserved for holidays and special occasions. This special cut always brings to mind big family gatherings and a kitchen that's rich with the heavenly smell of a slow-cooked roast.
So on these special occasions, how do you cook prime rib that won't disappoint? Luckily, our Test Kitchen is here to help. We've pared down the best tips and tricks for how to cook prime rib. Follow along and you'll be dishing out a celebration-worthy roast in no time.
What Makes Prime Rib—er—Prime?
Prime rib is sourced from the rib section of a cow, an area that's extra-tender and marbled with fat. Marbling is the streaky white fat that runs throughout a good cut of meat. This type of meat packs plenty of flavor on its own, so it doesn't need to be marinated.
Though this meat receives top marks from dinner guests, the word "prime" in prime rib has nothing to do with the quality of the beef. The USDA gives separate grades to beef according to the amount of marbling it contains. Prime-grade is the best, but most supermarkets will only carry choice-grade meat. So it's possible to have a prime-grade prime rib or a choice-grade prime rib. Either way, it's gonna be tasty.
Choosing Your Cut
Go for bone-in beef. The bones help control the meat's temperature as it cooks. Their extra surface area prevents the temperature from rising too quickly, making sure your roast is nice and juicy. If your butcher has strung your meat, go ahead and leave the twine on while you cook. This simply keeps the ribs attached to the roast. Just remember to snip it off before you serve.
Seasoning the Meat
Seasoning prime rib isn't like seasoning pork chops, chicken breasts or single slices of steak. This is a huge piece of meat, so go ahead and pack on the flavor. We'll teach you a homemade version with lots of garlic, shallots and herbs. If you're going with the store-bought version, try something like herbes de Provence.
Picking Your Pan
Our rib roast recipes usually call for you to lug out a large roasting pan, but a 13x9-in. dish works, too. If you're opting for this rack-free baking dish, however, layer the bottom with veggies and place your roast on top. We'd recommend a mirepoix (pronounced: meer-pwah), which is a fancy French term for coarsely chopped onions, carrots and celery. The veggies will cook gently and help form a flavorful sauce from your drippings. Jump below to read about serving your prime rib au jus.
Now that you know the basics, let's get cooking! Follow the step-by-step as we cook a tender prime rib that's better than any steakhouse's...

Tomorrow...

(TO BE CONTINUED)

BLT -Bacon Cup

The Bacon, Lettuce and Tomato sandwich with mayo or BLT is arguably the greatest sandwich in the world...
I repeat...
The Bacon, Lettuce and Tomato sandwich with mayo or BLT is arguably the greatest sandwich in the world..

 The BLT is made with just a few, simple ingredients, yet it manages to hold a spot on nearly every diner menu across the country. There's something about the flavor combination that makes it one of the best sandwiches known to man, and this BLT-inspired recipe,will capitalize on the magical trifecta, even when sliced bread isn't involved.

INGREDIENTS:

• 12 slices bacon
• 1/2 c. Greek yogurt
• 2 tsp. lemon juice
• 2 tbsp. chopped chives, plus more for garnish
• kosher salt
• Freshly ground black pepper
• 2 c. halved cherry tomatoes
• 1 head of romaine lettuce, chopped
• 1 avocado, chopped

Directions;

Preheat oven to 400°. Invert a muffin tin upside down onto a large rimmed baking sheet.

1. Cut 8 slices of bacon in half crosswise. Lay two of the halved strips onto an inverted muffin tin cup in the shape of a cross. Weave two more half pieces on both sides to create a mini weave. Wrap the entire cup with a whole slice of bacon. Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for at least 15 minutes.
2. Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice and chives and season with salt and pepper. Add tomatoes and lettuce and toss to coat.
3. Remove bacon cups from muffin tin and fill with dressed lettuce and tomatoes. Garnish with more chives and serve.

MMMMMMMMMMMMMMMMMM Enjoy, Eat Well My Friends!

Winter Squash and Short-Rib Enchiladas

Don't let the title fool you...You can still eat this in the spring..

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

INGREDIENTS:

Sauce and Filling

• 1 teaspoon coriander seeds
• 2 tablespoons cumin seeds
• 7 guajillo chiles, seeds removed
• 2 ancho chiles, seeds removed
• 5 morita chiles
• 4½ cups homemade chicken stock or low-sodium chicken broth, divided
• 8 garlic cloves, peeled
• 2 tablespoons tomato paste
• 1 teaspoon crushed Mexican or Italian oregano
• 1 medium red kuri squash or sugar pumpkin, halved, seeds removed
• 1 tablespoon vegetable oil
• 3 pounds English-style bone-in beef short ribs
  • Kosher salt
  • 2 bay leaves

  Assembly

  • 1 cup vegetable oil
  • 8 6-inch white corn tortillas
  • 8 ounces Oaxaca cheese or salted fresh mozzarella, grated
  • ½ cup unsalted, roasted pumpkin seeds (pepitas), coarsely chopped
  • ⅓ cup coarsely chopped marjoram or oregano
  • 2 tablespoons coarsely chopped mint
  • Kosher salt
  •  
    • ½ onion, thinly sliced
    • Lime wedges (for serving)

    Special Equipment

    • A spice mill or a mortar and pestle

DIRECTIONS:

Sauce and Filling

Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

Bring guajillo, ancho, and morita chiles and 4 cups stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.

Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.

Preheat oven to 250°. Place squash, cut side down, in a 13x9" baking dish and bake until very tender, 2–2½ hours. Let cool slightly, then remove skin and discard.

Meanwhile, heat oil in a medium heavy pot over medium-high. Season beef with salt and cook, turning occasionally, until browned on all sides, 10–12 minutes. Pour off excess oil and carefully add chile purée (it may bubble vigorously) and bay leaves. Bring to a boil, cover, and transfer to oven, next to squash. Braise beef until it shreds easily, 2–2½ hours; season with salt.

Skim excess fat from chile sauce and transfer meat, leaving bones behind, to a baking sheet. Remove bones and bay leaves from sauce. Let beef cool slightly, then shred with 2 forks, discarding any cartilage or silver skin.

Blend sauce, 2 cups roasted squash, and remaining ½ cup stock in a blender until smooth, about 30 seconds; season with salt. Mix ½ cup squash-chile sauce into shredded beef and season with salt. Set remaining sauce aside.

Do Ahead: Short ribs can be braised and squash can be roasted 3 days ahead. Let meat cool in chile sauce (do not shred); cover and chill ribs and squash separately.

Assembly

Preheat oven to 425°. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface.

Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.

Dip both sides of each tortilla in squash-chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon ¼ cup beef mixture across the center of a tortilla. Fold one side over filling, then continue to roll up tortilla.

Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake enchiladas until sauce is bubbling and cheese is beginning to brown, 15–20 minutes. Let sit 10 minutes.

Meanwhile, toss pumpkin seeds, marjoram, and mint in a small bowl; season with salt.

Top enchiladas with onion and pumpkin seed mixture. Serve with lime wedges for squeezing over.

(Special Thanks to Rick Martinez of Bon Appetit' for this recipe) 

 Enjoy with a nice red wine!

Eat and Drink well my friends!

Instant Pot Vegatable Soup

Everybody likes a nice bowl of soup....I don't care what time of year it is....

The stovetop works just as well for the vegetable soup , but the Instant Pot is even more hands off. Saute the onion and garlic, then throw in the frozen vegetables, along with vegetable broth and diced tomatoes. Set the pressure on the Instant Pot and walk away. Couldn’t be easier.
This is a great soup to keep on hand for light lunches. If you want to add some protein, throw in some cooked chicken or beans.

INGREDIENTS:

• 2 tsp olive oil
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• ¾ tsp dried oregano
• ¾ tsp dried thyme
• 12 oz. Simple Truth Frozen Organic Mixed Vegetables
• 12 oz. Simple Truth Frozen Organic Green Beans
• 1 (14 oz.) can petite diced tomatoes
• 2¾ cups vegetable broth
• ½ tsp salt
• ½ tsp ground pepper
• ¼ cup chopped flat-leaf parsley
• Salt and pepper, to taste

DIRECTIONS:

 For Instant Pot:

1. Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
2. Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes.
4. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.

For the Stovetop:

1. Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
2. Add the vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
3. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Stir in the parsley. Season to taste with salt and pepper. Serve.

Don't Sweat The Technique:

Cook time includes the pressurization time for the Instant Pot. To decrease this time, bring the vegetable broth to a boil before adding to the Instant Pot.

Andt here you have it...Enjoy!   Eat Well My Friends

The Best Burger You May Eat

I got this recipe from  June  2011 issue of Food and Wine....I wanted to share it with you since it is starting to get warm...

Griddled Burger! The hands down winner...

INGREDIENTS:

• 1 1/4 pounds freshly ground beef chuck
• Half a white onion, sliced into rings
• 4 slices yellow American cheese (Adam uses cheddar, we prefer American)
• Kosher salt and freshly ground pepper, to taste
• 2 or 4 bakery fresh potato buns (we used kaiser buns from Fresh Market – you want a chewy bun)

So, if you don’t have a cast iron skillet, go out and buy one. Just do it. You know you’ve been meaning to. There’s no excuse. You can find one at Target or Walmart, already seasoned, for around $40 bucks – and it will last you a lifetime.


DIRECTIONS:

I should tell you... ground chuck burgers cooked in a cast iron skillet smoke a lot.  You have some options here: 1) Take the batteries out of your smoke alarm, 2) Use a good vent hood or 3) Cook outside on one of these or on your grill.

It's very important that you set all of your ingredients out... because these burgers are done in 5 1/2 minutes from start to finish.  Divide the beef into four loosely formed balls (five ounces each).  Don’t compress the beef a whole lot – handle it as little as possible.  Slice your onions into rings and separate them.  Have your cheese slices, salt, and pepper handy as well, and your buns sliced.  If you like a toasted bun, do that before you start the burgers.  You’ll also need a lid to cover your skillet for the last portion of the cook.

Heat your skillet over high heat until it begins to smoke.  Place two of the meatballs on the skillet with equal spacing between them and the sides of the skillet.

 Allow the meatballs to sear for 30 seconds, then flatten each into a 5″ diameter patty using a heavy-duty spatula.  After flattening, let them cook for 2 minutes.

 While the burgers are cooking on this first side for 2 minutes, season them with salt and pepper, and press into them some of the sliced onion rings.

When the 2 minutes have elapsed, carefully flip the burgers so that the onions end up underneath the patties.  Add the cheese and cook for 2 more minutes.  Then add the lid and cook for 1 more minute to completely melt the cheese.

  5 1/2 minutes and dinner is ready.  We chose to serve these up as a double-stack.  Oh, and don’t worry about additional condiments – you won’t need them.

Juicy, tender, and rich in flavor, these old-school style griddle burgers are good to the last bite.
Do yourself a favor and try these burgers – I promise you , you won’t be sorry.  And you may never go back to grilled burgers again.

ENJOY!  Eat well my friends!

Carrot Cake Banana Bread

This is, what it says it is...Something Sweet and Good you can have this Easter Sunday....

Carrot Cake Banana Bread!

Let's just get right to it..

INGREDIENTS:

For the Banana Bread

• Cooking spray, for pan
• 1/2 c. melted butter
• 3/4 c. sugar
• 1/2 c. brown sugar
• 2 large eggs
• 1/4 c. whole milk
• 1 tsp. pure vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 3 large ripe bananas, mashed
• 1/4 c. grated carrots
• 1/4 c. chopped pecans, plus more for garnish

For the cream cheese frosting

• 8 oz. block cream cheese, softened
• 1 c. butter, softened
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1/2 c. powdered sugar

DIRECTIONS:

1. Preheat oven to 350º, then grease a 9"-x-5” loaf pan with cooking spray and line it with parchment paper.
2. In a large bowl, stir together butter and sugars until combined. Add eggs, milk and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt and nutmeg and stir until completely incorporated. Gently fold in mashed bananas, grated carrots and pecans and mix until fully combined.
3. Pour batter into prepared pan and smooth top with a spatula. Bake until a toothpick has moist crumbs, about 1 hour, then let cool.
4. Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Beat in vanilla, salt and powdered sugar until fluffy.
5. Once cool, frost bread and garnish with pecans.

Chase this down with Hot Coffee-

or Cold Milk-

 Mmmmmm Enjoy!  Eat and Drink Well my friends!

Skillet Pumpkin Cornbread

Doesn't that look good ? (See photo above)

Here is a cornbread dish you won't be able to stop munching on....Pumpkin Spice Cornbread..Check out the recipe-

INGREDIENTS:

• 1/4 c. plus 2 tbsp. unsalted butter, divided
• 1 1/2 c. cornmeal
• 1/2 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. pumpkin purée
• 1 c. buttermilk
• 1 egg, room temperature
• 1/2 c. brown sugar

DIRECTIONS:

1. Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
2. In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.

Mmmmmmm, Enjoy!   Eat well my good friends!

Fettucine Alfredo with Sun Dried Tomatoes

This dish has loads of vegatables and a sprinkling of Lemon Zest breathe new life into a traditionally rich and heavy dish.

The best thing is...It only takes about 15 minutes, give or take to make...Let's get started...Shall we?

INGREDIENTS:

• 8 ounces dried fettuccine
• 1/2 cup dried tomatoes (not oil-packed), chopped
• 4 tablespoons butter
• 1 tablespoon olive oil
• 4 ounces fresh asparagus spears, trimmed
• 4 ounces fresh Brussels sprouts, trimmed and quartered
• 1 1/2 cups fresh broccoli florets
• 8 fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1/2 cup finely shredded Parmesan cheese
• milk
• finely shredded Parmesan cheese
• 2 teaspoons finely shredded lemon peels

DIRECTIONS:

1. Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.
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<2i class="recipe__direction">2. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

<3i class="recipe__direction">3. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.

And there it is...Doesn't it look good? Enjoy!  Eat Well My friends!

Mushroom Alfredo Pasta

No this is no April Fools Joke...Here I am again, for the third time this week and the first time this month...

With a new recipe..Healthy Mushroom Alfredo Pasta Bake from Pinch of Yum...

I know,I know,  “Healthy” and “Alfredo” rarely go in the same sentence, and yet Pinch of Yum makes it work with a creamy alfredo-like cauliflower sauce.

Check out the Recipe-

INGREDIENTS: 

• 1 lb. whole wheat penne pasta
• 1 head cauliflower (about 6-7 cups of florets)
• 3 cups reduced sodium chicken broth, divided
• ¾ cups milk
• ¼ cup olive oil
• 1 teaspoon salt
• 2 cloves garlic
  Coupons
• 24 ounces fresh sliced mushrooms
• 4 tablespoons butter, divided
• 1 cup shredded Gruyere cheese
• fresh sage, sliced into thin ribbons
• extras: caramelized onions, bacon, sausage

DIRECTIONS:

1. Bring a large pot of water to boil. Cook the pasta for 5 minutes - it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
2. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.
3. Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.
4. Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
5. Transfer to a deep 9x13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out - give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.

Don't Sweat The Technique:

If you have time and want some extra flavor, add some caramelized onions, bacon, or sausage to the pasta before mixing and baking. 

And there you have it...Try it tonight! Enjoy!  Eat Well My Friends!