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Question posted by: Adam on March 10, 2008 Question: Didn't see any recipes for preparing prime rib. Whatcha got up your sleeve? Answer: Thanks for the question. Prime rib or standing rib roast is one of my favorites to serve during holidays and special occasions. It's so easy to cook and always impressive when sliced at the table. Here's a couple of my favorite recipes and I'll add more during this coming Eastr week. Prime Rib with Easy Currant Gravy Prime Rib: 4 pounds beef ribeye or standing rib roast 2 cloves garlic, peeled and minced 1 tsp. salt 1 tsp. cracked black pepper 1 tsp. crumbled dried thyme Sauce: 1 1/2 tsp. ground dry mustard 1 tsp. water 12 ounce jar beef gravy 1/4 cup currant jelly For Prime Rib: Preheat oven to 350 degrees. Place the roast, fat side up, on a rack in a shallow roasting pan. Stir together garlic, salt, cracked pepper and thyme in a small bowl. Press the spice mixture evenly into the roast. Cook roast to 135 degrees, about 18 to 22 minutes per pound for medium rare. Transfer roast to a cutting board and tent with foil. For Sauce: Combine mustard, water, gravy and currant jelly in a small saucepan. Cook 5 minutes over medium low heat until bubbly, stirring frequently. Slice prime rib and serve with sauce. Serves 6 to 8. Pistachio Crusted Prime Rib with Mushroom Wine Sauce Prime Rib: 6 to 8 pound beef ribeye or standing rib roast 1/2 cup shelled, finely chopped pistachios 1/4 cup crushed coriander seeds 2 tbsp. minced fresh thyme 2 tbsp. olive oil 1 tsp. cracked black pepper Sauce: 2 tbsp. olive oil 4 ounces sliced fresh mushrooms 1/4 cup peeled, minced shallot 1 cup beef broth, divided 1 cup cabernet sauvignon 1 tbsp. cornstarch 1/8 tsp. pepper 1 tsp. minced fresh thyme 1/8 tsp. salt For Prime Rib: Preheat oven to 350 degrees. Place the roast on a rack in a shallow roasting pan. Stir together pistachios, coriander, thyme, olive oil and cracked pepper in a small bowl. Rub the pistachio mixture all over the roast. Cook roast to 135 degrees, about 2 1/4 to 2 1/2 hours for medium rare. Transfer roast to a cutting board and tent with foil. For Sauce: Heat oil in a large skillet over medium heat. Add mushrooms and shallots and cook 5 to 10 minutes until softened, stirring frequently. Transfer the mushroom mixture to a bowl. Add 3/4 cup broth and wine to the skillet. Boil until reduced to 1 cup. Stir together remaining 1/4 cup broth and cornstarch in a small bowl until smooth. Whisk the cornstarch mixture into the skillet. Boil 1 minute, stirring frequently, until sauce is thickened. Stir in thyme, mushrooms and salt. Slice prime rib and serve with sauce. Serves 8 to 10. Question posted by: Shari Merriman on December 19, 2007 Question: I am looking for the recipe for Butterscotch pecan bars with Caramel Icing. I got it from your web site once before and the family loved it, but can't find it now. Please reply to smmerriman@hotmail.com. Thank you! Answer: Hi! Here's the recipe you requested: Butterscotch Pecan Bars with Caramel Icing Bars: 8 tbsp. melted butter 1 1/2 cups vanilla wafer cookie crumbs 1 1/2 cups shredded, sweetened coconut 1 cup butterscotch flavored chips 1 1/2 cups chopped pecans 1 1/2 tsp. vanilla extract 14 ounce can sweetened condensed milk Icing: 4 ounces Kraft caramels, unwrapped 4 tsp. milk 1/4 tsp. vanilla extract For Bars: Preheat oven to 350 degrees. Lightly coat the inside of a 10x10 inch baking pan with nonstick spray. Pour the melted butter into the pan and tilt to coat the bottom. Sprinkle the cookie crumbs over the butter and press down lightly. Sprinkle the coconut and butterscotch chips over the crumbs. Sprinkle the pecans over and drizzle with vanilla. Press down lightly. Pour the condensed milk over the pecans, leaving a 1/4 inch margin around the edges. Bake about 30 minutes until bars are set and light golden. Transfer pan to a rack and cool bars completely. For Icing: Combine caramels and milk in a small saucepan over low heat. Cook, stirring frequently, until caramels are melted and mixture is smooth. Remove the pan from the heat and stir in vanilla. Drizzle the icing evenly over the top of the cooled bars. Lert bars stand 1 hour until icing is set. Cut into squares. Makes about 3 dozen bars. Question posted by: ndurham00@aol.com on November 18, 2007 Question: I have venison steaks and don't know how to not only get the gamey taste out of the meat but also how do you season it to make it taste great and be tender also. i want to make it for my family this thanksgiving. can you help me? Answer: There are a variety of reasons why venison develops a gamey flavor, including size and age of the deer, diet, improper field cleaning, improper storage etc.. Venison meat should be well trimmed as the fat layer will hold a lot of the gamey flavor. Many people prefer to soak venison to remove strong flavors. Some of the most popular soaking solutions include : -milk or butter milk -pinapple juice, which also helps break down tough meat fibers -A brining solution of water, salt and vinegar Marinating is also a popular method of tenderizing vension and reducing gamey flavor. Here is a flavorful and easy vension marinade: 1 cup red wine 1 cup vinegar 1/2/ cup vegetable oil 1 medium onion , peeled and chopped 1 tbsp dried oregano 1 tsp ground nutmeg 2 cups water 1 tbsp sugar 4 tbsp Worcestershire sauce Stir all ingredients togerther. Wether soaking or marinading do not leave venison in liquid more than 24 hours as it will make the venison mushy. Venison is very lean and will become dry if overcooked. The best methods for cooking venison are braising, simmering or quickly sauteeing. To braise venison: Season venison or use a dry rub mixture such as: salt, pepper, onion powder and garlic powder. heat small amount of all in a lerge pan. Add venison and brown quickly on all sides. Add enough water, tomato juice, broth, wine, etc... to cover meat half way.Cover and simmer venison until very tender or finish in a 325 degree oven. Venison may alao be simmered in your favorite sauce. To saute heat oil in a large skillet. Add venison, searing quickly on both sides until meat just reaches mediium rare. Tent with foil and let stand 5 minutes before serving. My best wishes for a great Thanksgiving dinner:) Question posted by: brooke on November 11, 2007 Question: looking for the kfc fried chicken recipe. how long do you put in the oven for after frying. i think that is one of the secrets besides the spices. Answer: Actually, the secret is in the frying medium and the frying temperature. For best results use Crisco solid vegetable shortening heated until a frying thermometer reads 365 degrees. Fry the chicken in batches, letting shortening come back to 365 degrees between batches. Here is an oven variation you can also try: Oven Fried Kentucky Fried Chicken 3 cups sifted all purpose flour 1 tsp. paprika 2 tsp. garlic salt 2 tsp. onion salt 1 tsp. crumbled, dried oregano 1 tsp. dried rubbed sage 1/2 tsp. dried ground rosemary 1/2 tsp. dried ground thyme 1 tsp. dried parsley 1 tsp. salt 1 tsp. pepper 4 large eggs, beaten to blend solid vegetable shortening 8 to 10 chicken pieces Preheat oven to 350 degrees. Stir together flour, paprika, garlic salt, onion salt, oregano, sage, rosemary, thyme, parsley, salt and pepper in a large bowl. Place eggs in a pie plate. Dip the chicken in the egg mixture then coat with the spiced flour. Transfer the coated chicken to a sheet pan lined with wax paper. Add shortening to skillet and melt to a depth of 1/2 inch. Heat shortening to 365 degrees. Fry chicken in batches until golden brown. Transfer fried chicken to a greased sheet pan. Bake about 30 minutes until chicken is crisp and cooked through. Thanks for your question :) Question posted by: hazel borja on June 15, 2007 Question: Good morning! I would like to ask for a recipe for a good crust for grilled pizza and how long can I have it stored in the refrigerator before I use it. I am planning to open a pizza parlor in the Philippines, it would be the first grilled pizza in the country. Please help me. Thank you so much. Answer: Hi. I've been giving your question some thought as I was wondering what effect the humidity in the Phillipines would have on pizza dough. I talked to a couple of Chef friends and we decided that this recipe would work the best: 1 pkg. active dry yeast 1 cup lukewarm water(about 110-115 degrees) pinch sugar 2 1/4 tsp. kosher salt 1/4 cup yellow cornmeal 1/4 cup whole wheat flour 1 tbsp. olive oil 2 1/4 cups unbleached all purpose flour Stir together the water, yeast and pinch sugar in a small bowl. Let stand about 5 minutes in a warm place until foamy. Stir in the salt, cornmeal, whole wheat flour and olive oil. Transfer yeast mixture to a mixer fitted with a hook attachment. Add all purpose flour and mix on low speed just until dough starts to form a ball, adding additional flour if dough is sticky. Transfer dough to a floured surface. Knead about 3 to 5 minutes until dough is supple and elastic. Transfer dough to an oiled bowl and turn to coat. Cover dough and let rise 1 to 2 hours in a warm place until doubled. Punch dough down and let rest 5 minutes. Roll dough very thinly into desired size and shape. Place dough onto a sheet pan or pizza pan. Let dough rise again or cover and refrigerate up to 24 hours. Let refrigerated dough come to room temperature before using. Prepare fire until about medium-hot. Working with the edges of the dough, drape pizza over grill and cook about 5 inches from the heat. Grill about 1 minutes until dough starts to puff and grill marks form. Flip pizza over and repeat cooking. Move pizza to the coldest part of the grill and add toppings as desired. Return pizza to the hot part of the grill and cook 1 to 2 minutes until toppings are hot and bottom of dough is crisp. Serve immediately. This is a great all purpose recipe that grills evenly, provides a crisp bite and can be easily adapted to your taste and requirements by playing with the variety and amounts of flours and cornmeal. It can also be scaled up porportionately although a little extra flour may need to be added. Like most doughs, this pizza dough is best if used within 24 hours. The secret to any grilled dough is to make sure the dough is elastic and very thinly rolled. Allow room for a small amount of shrinkage when dough is grilled. The best of luck to you in your venture :) Question posted by: Debra on October 31, 2006 Question: I am looking for a recipe for Cracker Barrell Liima Beans. Answer: This recipe was provided by another recipequick member after I was unable to find the recipe: Cracker Barrel Lima Beans 1 pound dried lima beans 1 cup dark brown sugar 1 cup catsup 5 tbsp. bacon drippings 1/2 tsp. salt 1/2 tsp. pepper 6 strips cooked bacon Pick through beans and soak overnight in a large bowl with water to cover. Drain beans and transfer to a large saucepan. Add cold water to cover and heat to a boil. Boil beans 20 minutes until tender but not mushy. Drain and transfer to a large casserole dish. Preheat oven to 325 degrees. Stir in sugar, catsup, bacon drippings, salt and pepper. Cover with bacon strips and bake 50 minutes until beans are tender and sauce is thickened. Question posted by: Grace on October 12, 2006 Question: Would like a recipe for shepard pie Answer: Hi! I posted a couple variations of Shepherd's Pie. Check out the recipes for English Shepherd's Pie and Roast Beef Shepherd's Pie. Hope this helps. |
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