The following recipe is my official 100th recipe since I first began my blog back in March. I really wanted to make it something special, and since it is Christmas time my son Dalton suggested I post my recipe for prime rib. I realize that many of you make this dish this time of year and as always I am not implying mine is any better or worse than the traditions you follow. If you do decide to try my recipe I hope you enjoy it and maybe even decide to make it your tradition going forward.
Thank you to all my followers for your support this past year, and looking forward to 2012 I hope you will continue to follow the blog as it improves and continues to grow world wide. I am very humbled how all of you have allowed my career and passion for food into your homes.
So from my family to yours, have a safe and happy holiday season.
Tim, Alyssa, and Dalton
Friday, December 23, 2011
Prime Rib with Au Jus
Prep Time: 1 hour total
Cook Time: 2 1/2 hours
Other Time: 20 minutes
1 8-10LB boneless prime rib roast
Dry Rub-
1 TBSP onion salt
1 TBSP paprika
1/2 TBSP cracked black pepper
1/2 TBSP dried thyme
4 tsp minced garlic
2 TBSP olive oil(EVOO)
PREHEAT OVEN TO 500 DEGREES. PLACE RACK ON LOWEST SETTING IN OVEN
Combine all dry ingredients well and set aside. Place prime rib in roasting pan fat side up and score with a knife in a diamond pattern about 1/8 inch in depth. Rub minced garlic all over the top of the roast and let it settle into the cuts. Rub EVOO over the entire top of roast, and cover with the dry rub mixture. Set roast aside and let it come to room temperature at least 30 minutes, and no longer than 1 hour.
Place prime rib in oven uncovered at 500 degrees for 20 minutes. After that time reduce heat to 325 and allow to cook another 60-70 minutes. For a medium-rare roast allow 15-17 minutes per pound.
To make sure you are getting the correct temperature on your roast you should start checking the internal temperature after 2 hours of total cooking time, by inserting a meat thermometer into the thickest part of the roast. Once your roast has reached the desired internal temperature remove from the oven and let it rest for 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while resting. This is the time to make your Au Jus, following the recipe below.
Au Jus-
2 TBSP meat drippings
2 TBSP flour
2 1/2 Cans beef broth
Salt and Pepper to taste
Place the pan you cooked the roast in on the stove over medium-high heat, removing all but 2 TBSP of meat drippings from the pan. Add flour and cook for 5 minutes until it forms a nice roux (almost like a paste).
Pour beef broth into pan and with a whisk combine with roux, until it is smooth, making sure to include the cooked off beef bits from the roasting pan.
Turn heat to high, cooking for 10 minutes until sauce reduces and thickens slightly. Strain, season to taste and serve on the side of prime rib. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, Zinfandel or Shiraz. Beer Pairings: Ales, IPA, or Porter.
Prep Time: 1 hour total
Cook Time: 2 1/2 hours
Other Time: 20 minutes
1 8-10LB boneless prime rib roast
Dry Rub-
1 TBSP onion salt
1 TBSP paprika
1/2 TBSP cracked black pepper
1/2 TBSP dried thyme
4 tsp minced garlic
2 TBSP olive oil(EVOO)
PREHEAT OVEN TO 500 DEGREES. PLACE RACK ON LOWEST SETTING IN OVEN
Combine all dry ingredients well and set aside. Place prime rib in roasting pan fat side up and score with a knife in a diamond pattern about 1/8 inch in depth. Rub minced garlic all over the top of the roast and let it settle into the cuts. Rub EVOO over the entire top of roast, and cover with the dry rub mixture. Set roast aside and let it come to room temperature at least 30 minutes, and no longer than 1 hour.
Place prime rib in oven uncovered at 500 degrees for 20 minutes. After that time reduce heat to 325 and allow to cook another 60-70 minutes. For a medium-rare roast allow 15-17 minutes per pound.
To make sure you are getting the correct temperature on your roast you should start checking the internal temperature after 2 hours of total cooking time, by inserting a meat thermometer into the thickest part of the roast. Once your roast has reached the desired internal temperature remove from the oven and let it rest for 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while resting. This is the time to make your Au Jus, following the recipe below.
Au Jus-
2 TBSP meat drippings
2 TBSP flour
2 1/2 Cans beef broth
Salt and Pepper to taste
Place the pan you cooked the roast in on the stove over medium-high heat, removing all but 2 TBSP of meat drippings from the pan. Add flour and cook for 5 minutes until it forms a nice roux (almost like a paste).
Pour beef broth into pan and with a whisk combine with roux, until it is smooth, making sure to include the cooked off beef bits from the roasting pan.
Turn heat to high, cooking for 10 minutes until sauce reduces and thickens slightly. Strain, season to taste and serve on the side of prime rib. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, Zinfandel or Shiraz. Beer Pairings: Ales, IPA, or Porter.
Wednesday, December 21, 2011
Finally time for some soups......
It's finally chilly enough here in Arizona for me to sit down in front of the computer and actually post some of my favorite soup recipes, without it being in the high 70's outside. I just couldn't bring myself to do it until it was consistently in the 40's-50's at night.
These are some of my heartier, filling, stick to your ribs type of soups that are great for those chilly nights, that keep you inside sitting by the fire. Your family will enjoy these for sure and best of all they don't take all day to make.
These are some of my heartier, filling, stick to your ribs type of soups that are great for those chilly nights, that keep you inside sitting by the fire. Your family will enjoy these for sure and best of all they don't take all day to make.
Corn Chowder
Prep: 30 minutes
Cook Time: 1 hour
1/2 White onion, minced
2 Each stalks of celery, minced
1 1/2 Cups cooked bacon bits
5 oz butter, melted
7 oz all-purpose flour
3 14oz Cans chicken stock
1 1/2 Cups whole milk
1 1/2 Cups peeled, cooked potatoes, rough chopped
3 Cups whole kernel corn
Salt and Pepper to taste
1 TBSP fresh chopped parsley for color
Heat a large stock pot over medium high heat. Add melted butter, onion and celery, cook until they begin to soften, about 2 minutes. Add chopped bacon and cook for another minutes.
Stir in all-purpose flour and mix well until all butter has been absorbed and it becomes a paste.
Add chicken stock and milk, stirring until smooth and and all lumps are gone.
Add chopped potatoes, corn, parsley, and salt and pepper to taste. Reduce heat and let simmer until soup begins to thicken, about 20 minutes. Garnish with chopped parsley and bacon bits. Wine Pairing: Chardonnay, Riesling or Zinfandel. Beer Pairing: Pale Ale, Porter, or Stout.
Prep: 30 minutesCook Time: 1 hour
1/2 White onion, minced
2 Each stalks of celery, minced
1 1/2 Cups cooked bacon bits
5 oz butter, melted
7 oz all-purpose flour
3 14oz Cans chicken stock
1 1/2 Cups whole milk
1 1/2 Cups peeled, cooked potatoes, rough chopped
3 Cups whole kernel corn
Salt and Pepper to taste
1 TBSP fresh chopped parsley for color
Heat a large stock pot over medium high heat. Add melted butter, onion and celery, cook until they begin to soften, about 2 minutes. Add chopped bacon and cook for another minutes.
Stir in all-purpose flour and mix well until all butter has been absorbed and it becomes a paste.
Add chicken stock and milk, stirring until smooth and and all lumps are gone.
Add chopped potatoes, corn, parsley, and salt and pepper to taste. Reduce heat and let simmer until soup begins to thicken, about 20 minutes. Garnish with chopped parsley and bacon bits. Wine Pairing: Chardonnay, Riesling or Zinfandel. Beer Pairing: Pale Ale, Porter, or Stout.
Cheese and Onion Chowder
Prep Time: 20 minutes
Cook Time: 1 hour
1/2 White onion, thinly sliced
3/4 Cup celery, minced
2 tsp minced garlic
1 Cup bacon bits
5 oz butter, melted
7 oz all-purpose flour
3 14oz cans chicken stock
1 1/2 Cups whole milk
1 1/4 LBS cubed american cheese
1 1/2 Cups peeled, cooked potatoes, rough chopped
Salt and Pepper to taste
1 TBSP fresh chopped parsley, for color
In large stock pot over medium high heat, melt butter. When melted add onion, celery and garlic. Cook until soft, about 2 minutes. Add bacon bits and cook for another minute. Slowly stir in flour until butter has been completely absorbed and it looks almost like paste. About 2 minutes.
Add chicken stock and milk, stirring until smooth. Slowly add cheese and stir continuously until all the cheese has melted. This step is very important otherwise your soup will be lumpy when it cools.
Add cooked potatoes, salt and pepper and parsley, mixing thoroughly. Reduce heat and let simmer until soup thickens. About 20 minutes. Garnish with parsley, bacon bits, shredded cheese. Wine Pairing: Chardonnay or Chenin Blanc. Beer Pairing: Lager, Pilsner or Pale Ale.
Prep Time: 20 minutesCook Time: 1 hour
1/2 White onion, thinly sliced
3/4 Cup celery, minced
2 tsp minced garlic
1 Cup bacon bits
5 oz butter, melted
7 oz all-purpose flour
3 14oz cans chicken stock
1 1/2 Cups whole milk
1 1/4 LBS cubed american cheese
1 1/2 Cups peeled, cooked potatoes, rough chopped
Salt and Pepper to taste
1 TBSP fresh chopped parsley, for color
In large stock pot over medium high heat, melt butter. When melted add onion, celery and garlic. Cook until soft, about 2 minutes. Add bacon bits and cook for another minute. Slowly stir in flour until butter has been completely absorbed and it looks almost like paste. About 2 minutes.
Add chicken stock and milk, stirring until smooth. Slowly add cheese and stir continuously until all the cheese has melted. This step is very important otherwise your soup will be lumpy when it cools.
Add cooked potatoes, salt and pepper and parsley, mixing thoroughly. Reduce heat and let simmer until soup thickens. About 20 minutes. Garnish with parsley, bacon bits, shredded cheese. Wine Pairing: Chardonnay or Chenin Blanc. Beer Pairing: Lager, Pilsner or Pale Ale.
Cream of Mushroom Soup
Prep Time: 20 minutes
Cook Time: 1 hour
4 Cups fresh sliced mushrooms
1/2 White onion, minced
5 oz of butter, melted
7 oz all-purpose flour
3 14oz cans of chicken stock
1 1/2 Cups whole milk
1/4 tsp salt
1/2 tsp ground white pepper
1/2 tsp nutmeg
1 TBSP fresh chopped parsley
In a large stock pot over medium high heat, melt butter. Once melted add sliced mushrooms and onions. Cook until soft, about 2 minutes. Slowly stir in flour until well mixed and looks almost like paste.
Add chicken stock and milk, stirring until smooth. Add salt, white pepper, nutmeg and parsley, reduce heat and simmer, stirring often until the soup thickens. About 20 minutes. Garnish with fresh sliced mushrooms and parsley. Wine Pairing: Chardonnay, Pinot Noir, Zinfandel or Shiraz. Beer Pairing: Pale Ale, Porter or Stout.
Prep Time: 20 minutes
Cook Time: 1 hour4 Cups fresh sliced mushrooms
1/2 White onion, minced
5 oz of butter, melted
7 oz all-purpose flour
3 14oz cans of chicken stock
1 1/2 Cups whole milk
1/4 tsp salt
1/2 tsp ground white pepper
1/2 tsp nutmeg
1 TBSP fresh chopped parsley
In a large stock pot over medium high heat, melt butter. Once melted add sliced mushrooms and onions. Cook until soft, about 2 minutes. Slowly stir in flour until well mixed and looks almost like paste.
Add chicken stock and milk, stirring until smooth. Add salt, white pepper, nutmeg and parsley, reduce heat and simmer, stirring often until the soup thickens. About 20 minutes. Garnish with fresh sliced mushrooms and parsley. Wine Pairing: Chardonnay, Pinot Noir, Zinfandel or Shiraz. Beer Pairing: Pale Ale, Porter or Stout.
Prep Time: 30 minutes
Cook Time 6-7 hours
1 LB Ground beef
1 LB Ground Turkey
3 tsp minced garlic
1 14oz can kidney beans,drained
1 14oz can pinto beans, drained
1 14oz can black beans, drained
1 14oz can beef broth
1 14oz can diced tomatoes, drained
1 4oz can tomato paste
1 Medium white onion, diced
1 Medium green pepper, diced
1 Fresh jalapeno, diced and seeded
1 TBSP chili powder
1 TBSP oregano
2 TBSP ground cumin
1 TBSP olive oil(EVOO)
In a large fry pan over medium high heat combine ground beef, ground turkey and garlic until fully cooked and no pink is remaining in the meat. Drain and add the meat to your crock pot.
In the same fry pan heat the TBSP EVOO over medium high heat, add the onion, green pepper and jalapeno and cook stirring often until the onion begins to brown. Stir in chili powder, cumin and oregano. Add tomato paste and stir until well combined. Add to crock pot.
Add all three types of beans, diced tomatoes and beef broth, stir to combine ingredients. Cook on high 4-5 hours or low 6-7 hours. I prefer the low setting and I think it is worth the wait. Garnish with toppings, like onion, cheese, tomato and sour cream. Wine Pairing: Riesling, Cabernet Sauvignon, Shiraz or Malbec. Beer Pairing: Lager, Amber Ale or Porter.
Jalapeno Beer Cheese Soup
Prep Time: 20 minutes
Cook Time: 1 hour
3/4 Cup white onion, minced
3/4 Cup celery, minced
5 oz melted butter
7 oz all-purpose flour
3 14oz cans diced tomatoes, drained
1 1/2 LBS processed hot pepper cheese(grated)
3 14oz cans chicken broth
3/4 tsp ground white pepper
6 oz canned beer, flat
In a large stock pot over medium high heat, melt butter. When melted add minced onions and celery and cook until soft. About 3 minutes. Stir in flour and mix well until all flour has been absorbed and it looks almost like paste.
Add chicken stock and stir until smooth. Add shredded cheese a little at a time an stir continuously until all the cheese has been melted. This step is very important, or your soup will be lumpy when it cools.
Add diced tomatoes, white pepper and beer, mixing thoroughly. Reduce heat to a simmer, stirring occasionally until soup thickens. About 20 minutes. Garnish with fresh popcorn, shredded pepper jack cheese, red pepper flakes and parsley. Wine Pairings: Chenin Blanc or Sauvignon Blanc. Beer Pairings: Lager, Pilsner or Pale Ale.
Prep Time: 20 minutesCook Time: 1 hour
3/4 Cup white onion, minced
3/4 Cup celery, minced
5 oz melted butter
7 oz all-purpose flour
3 14oz cans diced tomatoes, drained
1 1/2 LBS processed hot pepper cheese(grated)
3 14oz cans chicken broth
3/4 tsp ground white pepper
6 oz canned beer, flat
In a large stock pot over medium high heat, melt butter. When melted add minced onions and celery and cook until soft. About 3 minutes. Stir in flour and mix well until all flour has been absorbed and it looks almost like paste.
Add chicken stock and stir until smooth. Add shredded cheese a little at a time an stir continuously until all the cheese has been melted. This step is very important, or your soup will be lumpy when it cools.
Add diced tomatoes, white pepper and beer, mixing thoroughly. Reduce heat to a simmer, stirring occasionally until soup thickens. About 20 minutes. Garnish with fresh popcorn, shredded pepper jack cheese, red pepper flakes and parsley. Wine Pairings: Chenin Blanc or Sauvignon Blanc. Beer Pairings: Lager, Pilsner or Pale Ale.
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