Brent Nyitray
Fairlington Blade
Let the mutherfuker burn!
jnc4p
Kevin S. Willis
Michigoose
lmsinca
markinaustin
Memetrics
novahockey
quarterback
ScottC
yellojktI learned something this week; Brent enjoys the Bites & Pieces posts. Well, in that case here we go.
Oooops, he and I don’t have much in common except that he’s a Democrat when it comes to social issues, and I’m pretty sure our food tastes will be as out of sync as our belief in the free market.
I’ve described myself as a grazer and I wasn’t kidding. I offered up my kale and pine nut salad and he didn’t jump at the offer so I think I’ll offer up my prime rib, Yorkshire pudding and spinach soufflé instead. I’d throw in my blueberry cheese cake but he’d probably have a heart attack and you guys would blame me for the loss of our Morning Report.
I only serve this meal once a year……… maybe, and I generally make a big salad to go with it so I can keep from starving to death while I watch everyone else inhale their dinner.
Prime Rib
Minimum 3 rib standing roast of quality, we buy prime. The weight doesn’t matter and I’ve actually purchased a roast of only 2 ribs before and the recipe works. You can have the butcher cut the bones away and reattach with string if you want.
Generously season the entire surface of roast. We like a Monterey seasoning but you can use anything you want as long as it includes some salt. Be creative.
Bring roast to room temperature and pre-heat oven to 375. Place roast in roasting pan with a rack under it. Put roast in oven, uncovered, and roast for 1 hour. Turn oven off.
Leave roast in oven, with door closed until guests arrive or about 45 minutes before you want to serve dinner. Do Not Open Oven Door and the roast must be in the oven for at least 2 hours after first roasting before you turn the oven on to finish. It can stay in longer though.
Turn oven on to 375 and continue roasting; 35 minutes for rare, 45 minutes for medium or 55 minutes for well done.
I leave it in for 45 minutes and the outside pieces are medium and inside is medium rare. Everyone around here says that’s perfect.
Serve with creamed horse radish sauce. I used packaged au jus mix or brown/onion gravy for the meat and the Yorkshire pudding. There won’t be enough drippings in the pan to make au jus or gravy generally.
Yorkshire Pudding (makes 12 muffins)
Ingredients:
1 cup milk
1 cup flour
6 eggs
1 tsp salt
Vegetable shortening
Directions:
Mix milk, flour, eggs and salt until well blended. Refrigerate for at least two hours.
Spray muffin pan with Pam and put ¼ tsp of Crisco into each muffin tin. Place pan in oven and heat in oven at 400 until Crisco is melted and quite hot. Ladle cold liquid evenly between 12 muffins, quickly while pan is hot. Bake at 400 for about 25-30 minutes until the Yorkshire is puffed up and brown.
Let muffins sit in the pan for about 5 minutes before removing as it’s easier to get them out. Don’t skip the Crisco or spraying the pan. They will fall as they cool but that’s normal. There will still be little hollow places inside.
Spinach Souffle
Ingredients:
1 cube butter or margarine
6 eggs
6 tbs flour
2 boxes chopped frozen spinach (defrosted and drained well)
2 lbs. cottage cheese
½ lb. American cheese (cubed)
Combine all ingredients in a round and deep baking dish and bake for one hour at 350.
If you only have one oven (I actually have two) you can cook the spinach with the roast at 375 for a little less time. While the roast and spinach sit put the Yorkshire in.
As I mentioned, this is not a light or diet friendly dinner so be warned, but our family and friends look forward to it every time I say “that’s what’s for dinner”. It’s generally a holiday or special occasion meal. If you want to cut back on the fat content, save the spinach for another meal and have green beans instead….hahaha
Filed under: Bites and Pieces, cooking, food, recipes | Tagged: Christmas, prime rib, spinach, Yorkshire pudding |
All Things in Moderation 
Thanks, Lulu. I have been wanting to try prime rib for a long time, but have never had the guts to do it. I might try it on the grill.
I will post my Brazilian flank steak with heart of palm salsa soon. It is always a favorite.
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Looks like a good recipe. I favor using the meat thermometer and going for medium rare by temp.
If low sodium beef broth is available it makes an extender for pan drippings.
LMS, I assume you drain the cottage cheese, right?
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It sounds great–all except the “creamed horseradish sauce.” That is awful, awful stuff
Freshly grated horseradish!!
If I may, I could add a couple of salads to your post that would go along with the prime rib. Otherwise I’ll wait and do a salad B&P one of these days.
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A few thoughts on your comments.
Brent, you’re welcome. You’d have to have total control over the temperature of the grill for this to work.
Mark, the point of the recipe is you don’t need a meat thermometer and the roast comes out perfect every time if you follow the directions. My parents cooked prime rib this way for 25 years.
I don’t drain the cottage cheese, the flour and egg make it set up nicely. I do use small curd non-fat cottage cheese though. Might as well save a little fat where we can right?
Michi, I make creamed horse radish with fresh root. We use sour cream here to cut it a little. I don’t eat it so I don’t really know that much about it but everyone seems to like it fine. And a salad post sounds great.
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I’ll try it w/o thermometer.
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Haha Mark…..”try it you’ll like it.”
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BTW Mark since this is food related I’ll throw this in here. I think we talked about peppers last year. I had so many serranos and habaneros I had to give them away by the bag or dry them for use during the winter.
Every year about this time I put peppers out. I don’t grow them from seed, tomatoes and peppers are the two vegetables for which we prefer to purchase plants. This year I wanted to find some Anaheims and we set out last weekend searching all the nurseries we could to find some plants………………no dice. We came home with 4 anchos and 6 jalapenos. That’s fine I’ll take whatever I can get and make it work. Got them all in the ground and then yesterday while I was out doing girly things my husband broadened the search and found those Anaheims. Hahaha, now I have 16 pepper plants. I think this year I’ll have to roast and freeze some. Last year serranos were everywhere and I couldn’t find a single one this year…………weird.
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You just got your food cred back, Lulu; I didn’t know you made your horseradish sauce from scratch, I thought you were talking about the gloopy stuff you can buy in the store.
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Rosanne just did a tasty experiment.
For those of you who don’t know the dish, chile rellenos are stuffed poblano peppers.
Typically, we cut the stem end of the poblano and pull all the seeds out,
roast the poblanos til they are somewhat blackened,
fill the poblanos with cotija or jack or swiss cheese; raisins, and chopped walnuts or almonds,
roll the stuffed poblanos in a flourless batter made from separating egg yolk from white, whipping whites to froth, and folding yolks back in,
and skillet fry the result in olive oil.
We top each pepper with tomatillo sauce and sour cream to serve.
Rosanne made a tasty casserole, which skipped batter and fry.
She flattened the poblanos before roasting, thus eliminating turning them.
Then she layered the cheese, raisins, nuts, and tomatillo sauce, on the flattened roasted poblanos; then repeated for three layers. Then she baked them on a cookie sheet. Like a lasagna, in that respect.
We topped with sour cream at the table.
Pretty much the same flavors and really good, although not as pretty. So easy we can do this a few times a week.
Instead of roasting the poblanos over flame, we just ran ’em under the broiler. Same toastiness.
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Mark, I make mine as a layered casserole as well. I generally top it with a thin layer of egg white/gluten free flour/non-fat evap milk before baking and add the sauce to the top of that after the crust sets and just heat a little bit longer in the oven. It’s really popular here at parties and brunches.
I’ll have to try it without the batter sometime. Who needs batter when you have cheese?
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I’ve seen recipes that called for evap milk but we have never tried it. The egg only batter works if you have the patience to whip the whites to peaks and then fold in the yolk. We know that is the method in the central part of MX around San Miguel and Guanajuato.
Rosanne has also made a heavy cream sauce – another interior delight – for use with poblanos, but I don’t know what she does and I haven’t ever made it. I’ll ask her.
R gets burnt fingers, coughing, and sneezing from removing the seeds so that is always my job.
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BTW, I made apricot jam today. It wasn’t on the agenda after a party night last night until my husband came home this morning with five pounds of apricots.
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Rosanne’s crema is simply made by sauteeing onions and peppers and adding heavy cream.
We in the southwest all know that only milk/cream cut the burn of a hot pepper, short of sucking aloe vera juice out of the plant.
Contrary to the expectations of visitors, beer does not work, and neither does ice tea.
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sucking aloe vera juice out of the plant
Hah, yeah I wouldn’t recommend that. I’m excited about our pepper plants this year. They’re doing really well and it hasn’t even been that hot yet. If it’s anything like last year we’ll have peppers through October.
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