Sunday, October 25, 2015

Prime Rib Roast














Serves 6 to 8

About a 7 pound rib roast, preferably with bones (3 of them)
Kosher salt
Pepper

Cut meat from bones, reserve the bones. (If ya have them)

Cut slits in surface of fat cap, spaced 1-inch apart, in crosshatch patter. Do not cut into the meat.

Rub about 2 tablespoons salt over entire roasted and into slits.














Place meat back on bones, transfer to large plate and refrigerate, uncovered, for 1 to 4 days.














Figure around 6-1/2 hours, from out of refrigerator to on plate.

Allow meat to come to room temperature (say, 60 to 90 minutes at room temperature).

Once in oven, takes about 5 hours.

Adjust oven rack to middle and preheat to 200 F.

Sear all sides of roast, except side that touches bones (if ya got them). If the roast is too large for a frying pan, do this on the grill.














After searing, allow meat to rest for at least 10 minutes.

Place meat on bones (if ya have them) and tie up roast.

Transfer roast, fat cap up, to wire rack set in roasting pan and season with pepper.

Stick remote thermometer in meat.













Roast in 200 degree oven until meat registers 110 degrees, figure about 3-1/4 hours, plus or minus 15 minutes.

When temperature is 110, turn off oven and allow temperature to increase to 125 – 127. Do not open oven. This will take another 45 – 75 minutes.

Remove roast from oven and wrap, twice, in aluminum foil.

Rest meat for 30 – 75 minutes.

Preheat broiler to high.

Remove rack from roasting pan. Remove meat from aluminum foil. Ball up foil and place in pan for meat to set on. Place meat on foil.

Place under broiler for 3 – 8 minutes to crisp up fat cap.

Slice meat into 3/4 inch thick slabs. Top with black garlic – compound butter.

Wednesday, October 21, 2015

Shrimp and Grits



4 (8) servings

4 (8) cups water
Salt and pepper
1 (2) cup stone-ground grits
3 (6) tablespoons butter
2 (4) cups shredded sharp cheddar cheese
1 (2) pound shrimp, peeled and deveined
6 (12) slices bacon, chopped (or Cajun sausage, ham, leftover pork belly, other pork product)
4 (8) teaspoons lemon juice (1 (2) lemons) (or rice vinegar)
2 (4) tablespoons chopped parsley
1 (2) cup thinly sliced scallions (could use onion)
1 (2) large clove garlic, minced
Anisette liqueur to deglaze pan

 
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Brine shrimp (at least 15 minutes in brine. Brine is for every quart of water 3 Tablespoons salt, 2 Tablespoons honey) and pat dry. Fry the bacon or sausage in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice (rice vinegar), chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes. Deglaze pan with Anisette.
 
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Sunday, October 11, 2015

Pot Roast




 















Some of the ingredients ready!


 

 
 
 
 
 
 
 
 
 
 
Mirepoix
2 parts onion diced
1 part carrot diced
1 part celery diced

Chuck-eye roast, tied
Garlic, minced
Chicken stock
Beef stock
Fresh herbs (aromatics: parsley, thyme, rosemary, whatever you like)

Root vegetables such as potatoes, carrots, parsnips, all cut into about 1-1 ½ inch chunks
 

 
 
 
 
 
 
 
 
 
 
 
 
 
Preheat oven to 300.

Heat pan and oil.

Dry meat. Salt and pepper all over.

Sear meat on all sides over medium heat.
 
 
 
 
 
 
 
 
 
 
 
 
Then set aside.

 

 
 
 
 
 
 
 
 
 
 
 
Add mirepoix to pot, add salt and cook 5 – 7 minutes. Add as much garlic as you like and cook until aromatic, about 30 to 60 seconds.

 

 
 
 
 
 
 
 
 
 
 
 
Deglaze pot with a wee bit of chicken stock. Then place meat into pot.
 
Add 50/50 chicken stock/beef stock so that liquid level is about half way up the meat. Add aromatics and bring to simmer.

 

 
 
 
 
 
 
 
 
 
 
 
Cover and place into oven. Turn meat every 30 minutes.

After three hours, add vegetables.

After four hours, out of the oven.

Remove meat to a plate, cover with foil and let rest.

Remove vegetables to serving plate.

Strain liquid and return to pot. Boil down to make sauce. Add some red wine if you would like.

Slice meat into about ½ inch thick slices and arrange on serving plate with vegetables. Pour some of the sauce on top and the rest of the sauce in a serving dish.

You can add some chopped parsley and tomatoes for color.