I have been eating ham all week and decided to do a rib roast instead. I
have some recipes I got off of www.finedining.com that I have made in the
past and all have been terrific. I can not decide on which sides I want to
make. I think I'll do simple sides. Maybe asparagus and roasted red new
potatoes. I'll throw in some carrots maybe. I'm not sure yet. I want
to do a salad but I can't make up my mind. I bought some arugula so
I'll probably do something with that. Toasted walnuts, gorgonzola maybe
with a light dressing.I've got peppermint ice cream for dessert which I
made in my ice cream maker. I'm serving for 6 people. Here is the menu so
far: It sounds like a lot of work but it really isn't. Garnishes are up to
you 🙂
BLUE CHEESE BAGUETTE SPREAD (hors d’oeuvre)
8 ounces cream cheese, softened 2 ounces Bleu cheese,
crumbled 2 Tablespoons walnuts, toasted and coarsely
chopped 1 Tablespoon fresh chives, chopped 1 Tablespoon
fresh parsley, chopped a few grinds of freshly cracked
black pepper, to taste pinch of Kosher salt Baguette bread,
sliced thinly
Mix ingredients together and spread on baguette bread or
place mixture in a small bowl as a dip for the Baguette
bread. Can be made ahead of time and refrigerated. (mine is
finished and chilling in the fridge until tomorrow)
adapted from a recipe by Domain Chandon Winery, Napa
Valley. ~~
CREAM OF RED BELL PEPPER SOUP
This can be made ahead of time and finished just
before serving
2-1/2 pounds Red Bell Peppers 1 tablespoon Olive Oil
1 cup Shallots, chopped 2 Garlic Cloves, minced 1
tablespoon fresh Thyme, chopped 3 cups Chicken Broth
1/2 cup Half and Half 2 teaspoons red wine vinegar
2/8 teaspoon Cayenne pepper Kosher salt to taste
Freshly cracked black pepper to taste Garnish with
Parmesan cheese, grated and Red Bell Pepper strips
Char peppers over gas flame or cut into quarters and place
on a baking sheet under a broiler, skin side up, for ten
minutes. Remove from heat and place peppers in a paper or
plastic bag for ten minutes. Remove from bag, peel, seed and
slice the peppers into thin strips.
Heat the oil in a large saucepan over medium heat. Add
shallots and garlic, saute three minutes. Add chicken broth
and peppers, reserving some for garnish. Simmer uncovered
approximately 20 minutes.
Puree soup in a blender or food processor until smooth.
Return to saucepan.
The soup can be cooled and refrigerated at this point and
finished just before serving. (I'll make the soup first
thing in the am and cool in the fridge until just before
dinner begins)
Reheat the soup, add the half and half, vinegar and cayenne
pepper, stirring constantly. Add salt and pepper according
to taste. Ladle soup into bowls, garnish with Parmesan
cheese and the reserved pepper strips and serve.
adapted from Bon Appetit
~~~~~~
PRIME RIB ROAST:
Prime Rib Roast, at room temperature (very important) Dijon
mustard Thyme Garlic, minced Salt & Pepper
With the roast bone side down, starting at the tail or
narrow end, make a “flap”, by cutting the fat strip on top
of the meat, going toward the thicker part, as far as you
can without severing it. (I had the butcher at Straubs do
this for me. I'm lazy this year). Lay the fat strip back,
and set aside. Mix Dijon, thyme, garlic, salt and pepper in
small bowl. Smear this mixture on top of the meat where you
cut the flap. Replace the flap and use kitchen string to
loosely wrap the meat to keep the flap in place as it
roasts, otherwise the flap will curl up. Place roast in oven
roasting pan.
MAKE SURE YOUR ROAST IS AT ROOM TEMPERATURE BEFORE YOU PLACE
IT IN THE OVEN, OTHERWISE YOU WILL HAVE AN UNCOOKED ROAST AT
THE END OF THE COOKING CYCLE.
Set the oven temperature at 500° F. Multiply the roast
poundage on the package times 5 minutes….. be as accurate as
possible! Example: your roast weighs 5.53 oz. Multiply 5.53
times 5 = 27.65. You would set your timer for
(2.1) or 28 minutes. At the end of the 28 minutes, turn the
oven temperature off. Leave the roast in the oven for
at least 2 hours.
DURING THIS TIME, DO NOT OPEN THE DOOR, as the meat is still
cooking. This method will produce a perfect prime rib,
guaranteed, every time, if you follow the instructions
carefully.
Serve with horseradis sauce and Au Jus.
From www.finedining.com ~~~
--
Deathbed statement...
"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968