Prime Rib
Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat. In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is often served as a side dish with Prime Rib.
INGREDIENTS
3 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Ribs)
2 1/2 Cups Red Wine
2 1/2 Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Avocado & Grapefruit Salad
For a beautiful salad use both pink and yellow grapefruit in this refreshing salad.
INGREDIENTS
2 Grapefruit
2 Peeled, Pitted & Chopped Avocados
1/4 Thinly Sliced Red Onion
1 Head of Bibb or Butter Lettuce
Carefully peel the grapefruit. Make sure to remove all of the white pith. Working over a large size bowl to catch any juice, cut along the side of each membrane to release the segments. Let the segments drop into the bowl. Add the avocados and onion and toss well. Arrange lettuce leaves on a platter. Spoon the grapefruit, avocado & onion salad over the top of the lettuce leaves. Dress the salad with any dressing that you prefer or eat without dressing as the grapefruit juice may be enough for you. Serves 4
Sausage Stew
This recipe is great for the slow cooker. If you have a busy week or busy weekend then let your slow cooker make this delicious Sausage Stew!
INGREDIENTS
1 Diced Yellow Pepper
1 Diced Red Onion
4 Cloves Minced Garlic
2 Cups Cooked Kidney Beans
2 Cups Diced Tomatoes
4 Chopped Andouille Sausages
1 Cup Uncooked White Rice
8 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Thyme
2 Tablespoons Hot Sauce
Place the diced yellow and red onions into the bottom of your slow cooker. Add the minced garlic and the kidney beans. Stir. Add the diced tomatoes, chopped sausages, white rice, chicken broth, kosher salt, thyme and hot sauce. Mix well and cover. Cook on high for 5 hours. Ladle into bowls and serve with crusty bread. Serves 4
Pork Tenderloin In Mustard Sauce
This pork tenderloin is a big hit in my house and a perfect weekend dish. These spring days are numbered so let’s get these comfort food meals in before summer gets here.
INGREDIENTS
2 Medium Size Pork Tenderloins
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
1/2 Cup Chopped Shallots
4 Tablespoons Butter
1 Cup Sliced Mushrooms
1/2 Cup Chicken Broth
1/2 Cup White Wine
1/4 Cup Dijon Mustard
1/4 Cup Sour Cream
Preheat your oven to 425º F. Smear the pork tenderloins with the kosher salt and pepper. Place the tenderloins into a large size (lined with parchment paper) baking pan and cook, uncovered, for 30 minutes. In a large size skillet sauté the shallots, in the butter, for 2 minutes over a medium heat. Add the sliced mushrooms and cook for 3 minutes. Add the chicken broth and the white wine. Turn the heat to low and cook for another 10 minutes. Stir in the Dijon mustard and cook for 1 minute. Add the sour cream and combine well. Cook for 3 more minutes. Remove the tenderloins from the oven and let rest for 15 minutes covered in a foil tent. Slice the pork into medallions and place onto a serving platter. Drizzle the medallions with the mustard sauce and serve. Serves 6
Steaks With Cherry Tomatoes
This recipe calls for a grill pan! No ifs, ands or buts about it.
INGREDIENTS
1 Tablespoon Olive Oil
Meat Rub
Two 1 1/2 Pound Ribeye or NY Strip Steaks
1 1/2 Cups Cherry Tomatoes
2 Tablespoons Olive Oil
2 Teaspoons Red Wine Vinegar
2 Sliced Shallots
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rub both sides of your steaks with the meat rub of your choice and set aside onto a plate. Season your grill pan with 1 tablespoon of olive oil. Heat over a medium high heat until nice and hot. In a medium size bowl combine the cherry tomatoes, 2 tablespoons olive oil, red wine vinegar, kosher salt, freshly ground pepper and the sliced shallots. Place the steaks onto the grill pan and grill for 4 to 5 minutes per side for medium rare. Add the tomato mixture to the pan during the 2 minutes of cooking. Remove from the heat and transfer to a serving plate. Let the meat rest for 5 minutes. Slice and serve with the tomatoes & shallots. Serves 4
Meat Rub:
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
2 Teaspoons Kosher Salt
Mix all of the spices in a small size bowl. Rub onto the steak of your choice.
Tuna & Bow Tie Pasta Salad
Here is a quick and light pasta salad that everyone will love. If you want to lower the calories then use a low-fat mayonnaise.
INGREDIENTS
8 Ounces Regular or Whole Wheat Bow Tie Pasta
6 Tablespoons Mayonnaise
3 Tablespoons Red Wine Vinegar
3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil
2 Chopped Garlic Cloves
2 Sliced Cipollini Onions
1/4 Teaspoon Freshly Ground Pepper
12 Ounces Canned Tuna (Drained & Flaked)
1 Cup Thawed Frozen Peas
2 Cups Halved Cherry Tomatoes
1/3 Cup Chopped Red Onion
In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente. Remove from the heat and drain, but DO NOT rinse. Rinsing pasta is a big No No. Let the pasta cool for 5 minutes. In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper. Mix well. Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta. Mix very well and chill for 1 hour. Transfer to a serving bowl and serve either as a main course or as a side dish. Serves 4
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
Mafaldine Pasta With Sausage & Roasted Peppers
Easy & delicious! Enough said!
INGREDIENTS
1 Pound Sweet Italian Sausage
6 Chopped Garlic Cloves
12 Ounces Roasted Peppers (Drained, Rinsed & Chopped)
2 Cups Chicken Broth
28 Ounces Crushed Tomatoes
1 Pound Mafaldine Pasta
3/4 Cup Chopped Green Olives
4 Tablespoons Olive Oil
1/4 Cup Grated Romano Cheese
In a large size skillet sauté the sausage for 5 minutes, over a medium heat, until browned on the outside. Remove the sausage from the skillet and place onto a cutting board. Slice into 1/4 inch pieces. Return the sausage to the skillet and add the garlic. Sauté the sausage and garlic for 5 minutes. Add the roasted peppers and chicken broth. Increase the heat to medium high and bring to a boil. Add the tomatoes. Cover and reduce the heat to medium low. Let simmer for 20 minutes. In the meantime cook the pasta in a large pot of salted water until al dente. Drain the pasta, but don’t rinse it. Remove the skillet from the heat and add the drained pasta, green olives, olive oil and cheese to the sausage & garlic. Mix thoroughly and transfer to a large pasta bowl. Serve immediately. Serves 6
Southern Italian Pasta Fagioli
I love this lovely Italian soup because it’s hearty, but not too heavy.
INGREDIENTS
2 Tablespoons Olive Oil
1/2 Cup Chopped Carrot
1/2 Cup Chopped Celery
1/2 Cup Chopped Onion
4 Minced Garlic Cloves
5 Cups Water
4 Beef Bouillon Cubes
15 Ounce Can Diced Tomatoes With Juice
3 Teaspoons Basil
1/2 Teaspoon Freshly Ground Pepper
1 Cup Uncooked Ditalini Pasta
20 Ounce Can Undrained Kidney Beans
Extra Olive Oil For Garnish
1/2 Cup Grated Parmesan Cheese
Add the olive oil to a large size soup pot and heat over a medium heat for 1 minute. Add the carrots, celery, onions and garlic. Cook for 12 minutes making sure to stir occasionally. Add the water, beef bouillon, tomatoes (with juice), basil and pepper. Bring to a boil. Stir in the pasta and turn the heat up to a medium high. Cook for 15 minutes. Stir frequently to ensure that your soup doesn’t stick. Add the beans and cook for another 5 minutes. Remove from the heat and ladle into individual bowls. Drizzle with olive oil and sprinkle with grated Parmesan cheese. Serves 6
LAMB WITH APRICOTS
“Easter Without Lamb Is A Thing That Cannot Be.” – Macedonia Proverb
INGREDIENTS
3 Teaspoons Olive Oil
3 Pounds Boneless Leg of Lamb
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Sliced Onions
1 1/4 Cups Red Wine
1 1/2 Cups Beef Broth
1 Cup Sliced Dried Apricots
Heat the olive oil in a large size Dutch oven over a medium high heat. Sprinkle the lamb with the kosher salt and pepper. Add the lamb to the pot and cook for 10 minutes until browned on all sides. Remove the lamb from the pot and place onto a plate. Add the onions to the pot and cook for 10 minutes. Stir occasionally. Add the wine, reduce the heat to medium low and simmer the onions for 15 minutes. Add the broth and then return the lamb to the pot. Cover and simmer for 2 hours. Add the sliced apricots and turn the lamb. Place the lid back on and simmer for 1 1/2 hours. Remove from the Dutch oven and transfer the lamb to a platter. Cover and keep warm. Simmer the sauce until reduced to about 2 1/2 cups. Taste and adjust the seasoning with salt or pepper if desired. Slice the lamb, pour the sauce over the lamb and serve. Serves 6
