Start with legant Oysters Rockefeller, and then the Prime Rib Roast for a vintage Christmas feast.
From the Ultimate Vintage Dinner Party; Taste of Home Test Kitchen
RESTAURANT-STYLE PRIME RIB
ING bone-in beef rib roast (4-5 lb) 1/4 cup k/salt 2 tb ea garlic powder dried rosemary,
wasabi powder, softened butter, tb coarsely ground pepper tsp herbes de Provences
METHOD Place roast, fat side up, on rack in a foiled roaster. Pat combined s/p/herbs onto all sides.
Roast 350 deg 2 to 2-1/2 hours to desired doneness (medium-rare, 135°; med, 140°; med-well 145°).
FINAL Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
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OYSTERS ROCKEFELLER / 6 first course dinner servings
According to legend, a Brennan's, New Orleans, diner exclaimed, “Why, this is as rich as Rockefeller!” The color of greenbacks and so rich-tasting the name signifies the “richest in the world.” Standard Oil's John D. Rockefeller (1839-1937), a name once connoting the pinnacle of wealth and position.
ING 36 fresh (live) oysters on the half shell* 6 tablespoons butter 6 tablespoons finely-minced fresh spinach leaves 3 tablespoons finely-minced onion 3 tablespoons finely-minced parsley 5 tablespoons homemade bread crumbs Tabasco Sauce to taste 1/2 teaspoon Herbsaint or Pernod** 1/2 teaspoon salt Rock Salt Lemon wedges for garnish
CHEF'S NOTES It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed. Learn how to Shuck Oysters.** Herbsaint and Pernod are an aniseed flavored spirit, available where liquor is sold.
PREP With oyster knife, pry open, then remove oysters. Discard top shells; wash and dry the bottom shells. Drain the oysters, reserving the oyster liquor.
TOPPING melt butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. Can do-ahea; refrigerate until ready to use.
FINAL Preheat oven broiler. Line an ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level. Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell. Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. Watch carefully.
SERVE Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.