Weekly Cooking Thread Ping List
(to be added/deleted - post on this thread or drop me a PM)
Last week’s thread recipe recap:
Appetizer* 34 Crab Stuffed Mushrooms/Shrimp Stuffed Mushrooms
Appetizer* 61 Curry Deviled Eggs
Dessert* 59 Irish Bananas
Dessert* 81 Espresso Chocolate Chip Shortbread
Meal* 3 Seared Mahi Mahi with Zesty Basil Butter
Meal* 15 SEAFOOD GUMBO
Meal* 16 Cedar Planked Salmon
Meal* 60 Something Fishy Going On (Seafood Stew)
Meal* 64 Boiled Corned Beef and Cabbage Dinner
Meal* 73 Finnish Easy Meat and Cabbage Loaf.
Meal* 80 Butterfield Chicken
Side* 14 Cooked Cabbage
Soup* 65 Best Split Pea Soup Ever
http://www.freerepublic.com/focus/chat/2687671/posts?page=86#86
Hi!! I’ll take a serving of Ping please.
BUMP for tonight to catch up. Off to work to support the Unionistas in my town via my tax dollars. Lucky me, LOL!
OK I wrote this for my daughter take it for humor and a good roast, I’m sure folks have their own way but this works for me.
Welcome to the dad’s prime rib page
You will purchase a four bone rib roast
At least because to have less than four is a waste of my time!!
Oh and obviously you will purchase your roast with the bone in fool.
Ok so prep…
This is what I do which means nothing but it seems to be a good starting point.
One medium bulb of garlic, two or three shallots because I like to say I used shallots. Maybe about a quarter of a good Vidalia or sweet onion just for more onion’s, about a half cup of good olive oil cause I said so. Ground pepper, Kosher salt, seems to be bigger, parsley, a little sprinkle of cayenne pepper cause I like it, a little paprika, not really sure why but I like it so just do it. Got to put some butter in the mix, room temp about half a stick. Food process until chunky smooth paste develops.
Ok a little more prep, this prep is on the roast. Your beautiful piece o meat is of course not frozen, now with bone side down make some slits thru the exposed fat, don’t be afraid just cut it damnit. Try to only cut into the fat and not the actual meat, a good trimmed roast can have as much as a half inch o fat.
Take yer chunky paste and slather it all over that there roast making sure you push some o the paste into the slits you made. Now wrap that baby tightly in saran wrap and put in fridge for a day.
Day Two
Hey! let that fine piece o meat come to room temp makes for more even cooking. This can take upwards of a couple hours.
Get yourself a good roasting pan, bigger than your roast. Unwrap roast and put bone side down. Many folks debate this next part but here’s how the dad does it.
You will preheat the oven to 450 and then when at temp you will put that fine piece o meat into the oven, not on center position, move that rack down a couple o notches, you will cook at this temp for 15 minutes and then you will move temp to 320 to 325 up to You. Lower temp makes it take a bit longer but slow is good.
This is THE most important part, Roasts will take a while, two and a half to 3 and a half hours depending on size but time is not the determining factor.
Make sure you have a quality meat thermometer insert into center but not touching any bones and monitor that temp.
125 degrees- rare
133 degrees- medium rare
All other temps are unnecessary as if one were to cook ones Prime rib medium then one should be shot. I will not even discuss cooking it well, ewwwwwe.
After you pull the roast let it sit for at least 15 minutes it seems silly but it does matter, now stand the roast with the bones being vertical, cut the roast away from the bones, it’s easy you’ll see as you cut.
Now cut into desired thickness and lay flat, a little salt and pepper on each piece to season and viola it’s time to eat.
Here is something very simple that I like to do.
Blanch asparagus spears and drain.
In a skillet, reduce 3/4 cup of white wine.(reduce to about 1/4 cup)
Add 1/3 stick of butter, reduce heat.
Stir into an emulsion and add asparagus.
Toss to coat.
No date. No cooking this weekend. :o( But I will make a steak with a veggie solo tonight...
BBQ season is here! Time to stoke up the smoker.
Fried Smoked Chicken
3 1/2 to 4 lbs of chicken parts
3 cups (more or less) buttermilk to cover chicken
1 1/2 tbs tabasco or other hot sauce
2 to 3 tsp salt
1 tsp ground pepper
1 1/2 cups all purpose flour
1 1/2 lbs solid shortening (3cups)
3 tbs bacon drippings
At least 3 hours and up to 12 hours before barbecueing, place the chicken in a shallow dish. Pour in the buttermilk and hot sauce, turning chicken so it is fully coated.Cover the dish and refrigerate.
Prep your smoker, and bring temp to 200 to 220 F. The type of wood you use can have some striking variences in flavor. Use only hardwoods, never any resinous woods such as pine, the sap will produce a bitter taste. Hickory or oak work well with most meats. Fruit woods such as cherry or apple add a sweet smoky flavor. Maple is also another wood that adds a sweet flavor. If you are going to use charcoal, purchase a lump hardwood charcoal.
Drain the chicken and reserve the marinade. let it stand at room temp for about 20 minutes.
Transfer the chicken to the smoker for 35 to 45 minutes. This will be enough time to infuse the chicken with that delicious smoky flavor.
Return the chicken to the buttermilk bath. In a medium sized bag pour in the flour, salt, and pepper.
In a 12” skillet place the shortening and bacon drippings and heat over a high flame. When it starts to bubble reduce to a medium high flame.
Drain the chicken and coat each piece in the flour mix. Start with the dark meat.
Place chicken in pan so it cooks evenly. Reduce heat to medium and cover. fry 10 to 12 minutes. Reduce heat again to medium low and uncover the pan. Fry about another 10 to 12 minutes, or until a rich brown color.
Remove it from the oil and drain. serve it hot and enjoy!