Hope it was a good one...

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Posted on the turkey thread.

The brining with sea salt, coriander, peppercorns and oranges..
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Under the skin stuffing of butter, garlic, thyme and prosciutto....

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And the finished bird....

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Tripas and Mojellas

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You're a brave man Bill....

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Steak frite again.

3" strip steak rubbed with coffee/chili etc. Medium rare. Fries.

Ian

I love this post of dinners.



a couple quick shots of mine.................

Pork tenderloin spun in a basket on the BBQ, tumbled.

48 hour marinade in 5 spice

then later that week


Rib Eye Steaks.


yum.




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Ian, that looks fantastic...one of my favorites. How'd you cook the steak? Would you share the recipe for the fries?

The steak. I buy strip roasts on sale & cut them 3” thick. I find typical store-bought strips are always too thin & they will cook tough unless you marinate them or pound the bejeezus out of them. One 3” strip feeds two people very well. Trim off the fat layer. Apply the rub an hour before cooking. Heat a pan as hot as possible & sear both sides for 3 minutes – I toss in the fat as well for flavor. Transfer the meat to a cool baking dish/sheet & finish in a preheated 325 oven. I use a thermometer & pull it at 134 for medium rare (130 for rare, 140 for well). Wrap in foil for 8 – 10 minutes. Slice it thinly with a bias cut.

Fries. Peel the taters & slice them thinly. I cut them the same size as those snack potato sticks. I pan fry in oil in small batches until brown & crisping. Oil temp is important - med high heat but watch them. Drain & keep warm. If they start to soften, you can refry quickly just before serving but this will make them really dark as shown.

COFFEE AND ANCHO RUB (I posted this before I believe but it is a winner)

Ingredients (one batch treats one steak - be generous - use rub on all sides)

• 1 1/2 teaspoons ground ancho chile or regular chili powder
• 1 1/2 teaspoons finely ground espresso coffee
• 1/2 teaspoon dark brown sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Ian

Last night...
 

After visiting Beth's mother in the hospital last night...

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Yellowtail!
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I like everyones photos of very fancy presentations.............I also like 1/2 a cow worth of meat bleeding on a plate.


3+ pounds of boneless rib-eye, Mesquite smoked, low and slow on the BBQ then a quick sear with cross-hatching for showmenship........



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Pork Tenderloin stuffed with apples and rasins,

,Braised carrots with red bell pepper Feta, Basalmic, & garlic chips

PotatoE Pancakes.http://forums.pelicanparts.com/uploa...1355720329.jpg

Chirashi sushi last night...
 

Reaching out to see if any of you guys have a good Prime Rib recipe. I've never done one at home and I'd like to make one for Christmas dinner.
TIA

Rub it with dry onion soup and cook at 350 for 20 min a lbs.

big fan of GWN7 but no..

1st rule. buy BONE IN ROAST!

salt and pepper only. you can almost not over salt it. go crazy. lots of pepper. oven at 300..and have a probe thermometer ready. jab it in..get it to your target temp..which should be a few degrees before you think it is done. let it rest, to redistribute the juices. the temp will continue to rise.

i cook mine in a cast iron skillet. bone side down. i've modified the method by buying a steel grate that elevates the meat off the bottom.

i like to slice the bones off whole. then you can slice the meat unhindered. no shame in eating a bone secretly in the kitchen unwatched. you deserve it.

have horseradish sauce ready.

pan sauce. pour out almost all the fat. make a roux..1 to 1 fat and flour. about 3 tablespoons of each if you love gravy...cook the flour light..pour in beef stock..crush in some sage leaves..salt and pepper it. whisk in some brown mustard with the pan off the heat to brighten the flavor.

take a bow.

Or, trade the rib roast for some ribeye steaks and cook them to halfway between rare and medium rare. Enjoy.

JR

It is actually very easy.

Preheat oven to 450. Season meat with salt, pepper & garlic powder. Put it in a roasting pan with carrots, potato chunks etc. Sear for 20 minutes. Reduce heat to 325. Stir the taters & carrots occasionally. Remove when internal temp hits 130 for rare, 134-5 for medium rare, 140 for well. Wrap with foil while you make gravy, Yorkshire etc.

A meat thermometer is critical.

Ian

What's the recipe where you turn off the oven? Has anyone tried it and if so, what did you think?