Inner Chef

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The Perfect Prime Rib!

You will not believe just how easy it is to get the perfect prime rib! I didn’t believe it at first….until it came out of the oven and we sliced it. PERFECT!

We found this recipe on “About Food.com”. This is word for word how they described how to make this perfect prime rib.

There are some Inner Chef Notes for you that I will share right now.

     1. Our prime rib weighed in at 17.2 pounds and we cut it in half. This meant that we hade to weigh each individual piece. It came to 43 minutes total cook time (yep….that’s it!)

     2. We used Private Selection Crust Rub instead of just plain salt and pepper and it was aromatic and so delicious!

Enjoy!

 

“This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It works best for smaller prime ribs of between 4 and 8 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.

The key to this method is knowing the exact weight of your prime rib. Just copy it off the label, write it on a Post-it and stick it on your fridge. I say this because I know how easy it is to just tear off the butcher paper and throw it away, and you really don’t want to have to go digging through the trash to find the label.

Also, you don’t actually need a meat thermometer with this technique, although if you’re paranoid you can certainly use one anyway.

Ingredients
  • 1 boneless or bone-in beef rib roast, trimmed and tied
  • Kosher salt and freshly ground black pepper, to taste
  • Prep Time:1,440 minutes
  • Cook Time:160 minutes
  • Total Time:1,600 minutes
Preparation
    1. The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast
    2. Three hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature
    3. Half an hour before you start roasting, pre-heat your oven to 500°F and season the roast generously with Kosher salt and freshly ground black pepper
    4. Now it’s time to do your calculation. All you do is multiply the weight of your roast by five. That’s your total roasting time, in minutes. Sounds crazy, right? But stay with me
    5. For instance, if you have a four-pound roast, 4 × 5 = 20 minutes. An eight-pound roast? 8 × 5 = 40 minutes. Remember that number
    6. When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up for a boneless prime rib. Or for a bone-in prime rib, skip the roasting rack and just set the roast bone-side-down in the roasting pan. If you’re nervous about this crazy technique, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If nothing else, it will provide you with some peace of mind
    7. All right, now put the roast in the oven and roast it for exactly however many minutes you calculated above. When the time’s up, turn off the oven and walk away. Don’t open the oven door for any reason for the next two hours
    8. I’ll say it again because it bears repeating: Do not open the oven door, for any reason, for the next two hours.
    9. In two hours, take the prime rib out of the oven, carve and serve right away. If you did use a thermometer, you’ll see that the internal temperature of the meat has reached 130°F — in other words, perfect medium-rare. How easy was that?”

pr3  pr2  pr1


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Smoked Trout Blinis with Crème Fraîche and Dill

Smoked Trout Blinis with  Crème Fraîche and Dill   Makes about 30

(Saveur Magazine)

INGREDIENTS

2 eggs
½ cup sour cream
¼ cup flour
½ tsp. kosher salt
⅛ tsp. baking soda
1 tbsp. canola oil
¼ lb. boneless smoked trout, flaked into ½” chunks
Crème fraîche, cayenne pepper and fresh dill sprigs, for garnish

INSTRUCTIONS

1. Whisk eggs in a bowl, then whisk in sour cream; set aside. In another bowl, whisk flour, salt, and baking soda. Add dry ingredients to egg mixture; whisk until smooth.

2. Heat a 12″ nonstick skillet over medium heat; brush lightly with oil. Working in batches spoon 1 tbsp. amounts batter into pan to form 1½”–2″ rounds. Cook, flipping once, until golden, about 2 minutes. Transfer to serving platter and repeat with remaining batter. Top each blini with smoked trout, a dollop with crème fraîche, a sprinkle of cayenne and a dill sprig.

Saveur Magazine

Saveur Magazine

 


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Montastio Cheese Crisps

Montasio Cheese Crisps

(Saveur Magazine)

INGREDIENTS

½ lb. (about 2 cups) montasio (or asiago) cheese
1 tbsp. flour
Extra-virgin olive oil

Instructions

1. Combine cheese with flour in a medium bowl. Mix thoroughly.

2. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. of cheese onto heated skillet for each 2”–3” round. Allow cheese to melt and edges to turn golden brown. Cook, without touching, for about 3 minutes, then turn with a spatula (when ready, frico should come away easily from pan) and continue cooking for 2 minutes.

3. Drain on paper towels. Repeat with remaining cheese. Serve at room temperature.

Saveur Magazine

Saveur Magazine


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Stuffed Pepperocini with Salmon

Stuffed Pepperocini with Salmon

(Saveur Magazine)

INGREDIENTS

1 (12-oz.) jar whole pepperoncini (about 18 peppers), drained
8 oz. cream cheese, softened
2 tbsp. crème fraîche, plus more for garnish
2 tbsp. finely chopped chives, plus more for garnish
2 tsp. lemon zest
Kosher salt and freshly ground black pepper, to taste
6 oz. thinly sliced smoked salmon, cut into 6″x1″ strips

INSTRUCTIONS

Make a 1″ incision lengthwise in each pepperoncino. If you like, remove and discard the seeds. Dry peppers with paper towels; set aside. Mix cream cheese, crème fraîche, chives, zest, salt, and pepper in a bowl; transfer to a pastry bag fitted with a ½” tip. Pipe 1-1½ tbsp. filling into peppers. Wrap a strip of salmon around each pepper and secure with a toothpick; garnish with more crème fraîche and chives, if you like.<!–

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Saveur Magazine

Saveur Magazine

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Fondi di Carciofi (Bacon-wrapped Artichokes

Fondi di Carciofi (Bacon-wrapped Artichokes  Serves 6-8

(Saveur Magazine)

Ingredients

Canola oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1/3 cup freshly grated Parmesan
1 tbsp. ground black pepper

Instructions

Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the Parmesan and pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain.

Saveur Magazine

Saveur Magazine


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Sautéed Brussel Sprouts

Sautéed Brussel Sprouts

1 ½ pounds Brussel sprouts

  1. Trim the bases of the sprouts and remove any damaged leaves.
  2. Blanche the sprouts in a large quantity of boiling salted water until half to ¾ way cooked
  3. Drain and refresh the sprouts in ice water. Drain again. (If the sprouts are to be finished immediately, the refreshing can be omitted)
  4. Cut the sprouts in half lengthwise.

1 ounce butter

3 ounces walnut pieces

Crispy Bacon bits

Salt to taste

  1. Heat the butter in a sauté’ pan large enough to hold the sprouts in a thin layer.
  2. Add the sprouts and the walnuts to the pan. Sauté’ until the sprouts are tender and lightly browned.
  3. Add salt to taste and toss with bacon bits. Serve

DSCN9119


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Gryo Meat and Tzatziki Sauce

Greek Gyro Meat

I cannot remember where I got these recipes, but they are delcious!

(Yep, it’s this easy! And the taste is savory and so delicious!)

 Ingredients:

½ pound ground sirloin

½ pound ground lamb

½ cup finely chopped onion

2 tsp. fresh minced garlic

½ tsp. dried ground marjoram

½ tsp. dried ground rosemary

¼ tsp. ground black pepper

Directions:

Mix all ingredients together, cover and allow to chill in refrigerator for a minimum of 2 hours. Remove from fridge and blend in food processor for about 1 minute.

Preheat oven to 325°. Form meat into a loaf and put on baking sheet. Bake for 45 minutes to 1 hour. It should be a bit dry.

 

Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)

3 cups Greek plain yogurt (you can use regular yogurt; please see Step 1 below)

Juice of 1 lemon (about 3 Tbsp.)

1 garlic clove; chopped

2 medium cucumbers, peeled, seeded and chopped

1 Tbsp. Kosher salt

1 Tbsp. chopped fresh dill

Directions:

Step 1: (If using regular plain yogurt); Put yogurt in a fine mesh sieve, allow yogurt to drain for at least 2 hours.

Step 2: After peeling, seeding and chopping cucumbers; place in colander and sprinkle with the 1 Tbsp. Kosher salt. Allow cucumbers to sit for 2-4 hours so that the water is removed from the cucumbers. Pat each piece dry after they are drained from water.

Step 3: In a food processor (using the steel blade), mix together cucumbers, garlic, lemon juice, dill and a few grinds of black pepper. Process mixture until well blended and then stir mixture into yogurt. Cover and place in fridge for at least 2 hours. This step is so important. The flavors need to meld together for this time.

INNER CHEF NOTES: The sauce will keep in the fridge for a few days. You will have to drain the sauce each time before use and then stir.

The meat will keep in the fridge for about 3 days; covered tightly.

 

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