I’m going to a benefit dinner tonight - Prime Rib (yum) so just grazing lightly this afternoon :>)
“I’m going to a benefit dinner tonight - Prime Rib”
Rare and with a Kosher salt & herb crust is the way my wife roast it. We have it every Christmas.
Crostini en tapenade -- looks complex, but is really fast and quite easy
1 cup green olives, pitted
1 cup black or Nicoise olives, pitted
1/4 cup dried tomatoes
1 TBSP capers, nonpareil size, drained
1 clove garlic, smashed
1/2 tsp chopped parsley
1/2 tsp dried sweet basil
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 cup extra virgin olive oil
1 tsp honey
2 fillets of anchovy
For tapenade, put half the olive oil and all other ingredients in blender and pulse until a paste is formed. You may (probably will) add more olive oil in stages to get to your desired consistency. The tapenade should be "easy" to spread, but not ever runny.
For crostini, take 1 loaf of French bread sliced thinly on a diagonal bias. Preheat oven to 250 F. Brush olive oil lightly on each slice of bread, then bake for 6 or 7 minutes. Remove bread, let cool for a couple of minutes, cut a peeled clove of garlic in half and rub each slice softly with the cut side of the garlic. Let cool completely.
Spread the tapenade on the bread and serve on napkin-covered hors d'oeuvre plate.
To dry a tomato: make an 'x' with a knife in the bottom of the tomato, bring a pot of water to a boil, toss in the tomato (or two, or three). Cook 25-30 seconds, then remove tomato(es) to a bowl of iced water (or just cool will work fine) for 15 seconds. Peel off the skin starting at the 'x'; skin should come off very easily.
Preheat oven to 250 F. Core tomato(es) and discard core(s). Slice or quarter the tomato(es) and place on an oiled baking sheet for 55 minutes or until starting to shrivel. If not using immediately, store in olive oil in a sealed jar, refrigerated.
Happy crunching!
Mmmmmm Prime Rib! I think I will be ordering one to cook at home after Thanksgiving. Planning on having a nice homebrewed Trappist ale with it.