Herb Crusted……Prime Rib

7 Comments

IMG_20130712_134847

Do you like Prime Rib?!?!?

My family does, I fixed it for my Mom’s birthday dinner and it was delicious ūüôā

I think some people are scared to make one but they really are easy to do, you can ask your butcher to help you out with the right size you need. ¬†Our butchers in the Remke bigg’s stores are outstanding and will give you all the help you need.

They will also cut the bone off if you want and tie it up, I like the bone left on, I feel this will give you more flavor and it really is simple to remove the bone.

With our bone my Mom took it and added it to her stock pot and made vegetable soup, the flavor from the bone and the meat made for some mighty tasty soup ūüôā

For this Prime Rib I went to Penzeys Spices to get some enhancements ūüôā ¬†We have a store in our area and I pass it every week and just never go in, a co-worker of mine loves going in there and trying all kinds of their spices and seasonings, so I finally made in there ūüôā ¬†So check your local area for a store or you can shop them online too at¬†http://www.penzeys.com/

I used the Fox Point Seasoning, this is a combination of salt, shallots, chives, garlic, onion and green peppercorns , I also used the Horseradish Dip seasonings this had ground horseradish, salt, onion powder, lemon peel, dill weed, black pepper and chive.

Thought these would make a great crust for the prime rib ūüôā

IMG_20130712_101856

Mix seasoning with black pepper and kosher salt

IMG_20130712_102342

add just enough olive oil to make a paste, I just eyeballed it
but start with 1 tablespoon and go from there

IMG_20130712_104758

when it looks like this

IMG_20130712_104907

I decide to lay the meat on a bed of baby carrots and sliced onions ūüôā

IMG_20130712_103120

lay with bone side down, and crust the top, and you can rub some on the sides too

IMG_20130712_105200

Roast in oven and you have dinner ūüôā

IMG_20130712_125125

Recipe

2 tbsp. heaping, Penzeys Fox Point seasonings
2 tbsp. heaping, Penzeys Horseradish Dip seasonings
1 tbsp. heaping, Ground Black Pepper
1/2 – 1 tbsp. kosher salt
1 – 2 tbsp. olive oil

3.50 – 5 lb. prime rib (if you have a bigger piece just make another batch of seasonings to cover)

Ask your butcher  to tie your prime rib, you can also have them detach the bone for you, but still tie the bone up with the meat.  If you did not, you can tie it yourself with butcher string, this is a good idea, it just holds it all together as it cooks.

In a small bowl add seasoning, salt and pepper, drizzle in oil mixing with your hand as you drizzle, only drizzle enough to make a paste, take the paste and make a crust on top of the beef and rub some onto the sides.

You can put the meat on a roasting rack, or make a bed of veggies to set it on, then you have some nice roasted veggies for your meal.

Roast in the oven at 400 degrees for 25 minutes then reduce oven to 325 degrees, cook until the internal temperature is *125(rare) Р130(med. rare)* degrees with a meat thermometer, this took about 45 mins. to an hour.  Remove from oven and place a tent of foil over top and let rest for at least 10 Р15 minutes.  

Take a pair of kitchen scissors or a sharp knife and cut the string off, if you kept the bone attached, take a very sharp knife and just follow the bone and slice it off, this is much easier with a smaller piece of meat (3-5 lb.), if you get a large piece I would have the butcher remove the bone and just tie up with the meat.

Slice and serve, your center pieces will be more rare to medium rare, as you move towards the outer edge the pieces will be medium, medium well and the outside piece being well done.  

***Note – even if you don’t like your meat rare or medium rare, remove from the oven once meat has reached 135 degrees, trust me!!
Your end pieces will still be tender, as for your center pieces, if you want them cook through a little more, just make an Au jus Рtake some of the beef juices from the roasting pan, add to a large skillet add a can or two of beef stock/broth, bring to a simmer, then add your slice of meat to the liquid cook 30 seconds to 1 minute each side.  You can serve some of this Au jus over the slices of meat as well.  

Some people like to serve a Horseradish sauce with this as well, just take some fresh prepared horseradish, add to a small bowl, add couple dollops of sour cream, mayo, a little cream or milk, stir and add until you get the flavor that you want.  (Consistency should be like a little looser than mayo)

ENJOY!!!

IMG_20130712_134847

Pork Scallopini with Mushrooms

7 Comments

IMG_20130415_180656

Recently I had bought a pork tenderloin, it was garlic and black pepper crusted. ¬†You can get just a plan tenderloin as well, but this was the one on sale ūüôā

So I wanted to make a couple of dishes out of it and this is the first one.

Scallopini (which is the English usage), which is a cutlet and most often used is veal or chicken, pounded thin and coated in flour, sauteed, then served with a tomato or wine based sauce.

You start with this process when you also make Saltimbocca (which is what I did with part of the tenderloin, post to come) and Piccata which then you would make a lemon & caper sauce. (which I bought the capers, intending to doing Piccata as well, but I didn’t and just grill the rest of the pork, but I will do a blog on Piccata at some point ūüôā

Mushrooms are used a lot with the sauce, and I roasted up some asparagus to serve as a side.

Ingredients

IMG_20130415_171447

take pork cutlet, place plastic wrap on top and bottom

IMG_20130415_171822

pound the cutlet to about 1/4 inch thin, if you don’t have a meat¬†mallet
use a bottom of a saute pan or skillet…it will work

IMG_20130415_171915      IMG_20130415_172105

In your skillet over medium high heat add oil & butter

IMG_20130415_172520

Dredge your cutlet in flour and shake off access,
once butter has melted add your cutlet to hot skillet
flipping  to brown on both sides

IMG_20130415_172544               IMG_20130415_172720

meanwhile, chop shallots, garlic, & rosemary

IMG_20130415_173208

once brown remove from skillet, set a side
you can use a piece of foil just to tent over cutlet

IMG_20130415_173337

to the skillet add mushrooms and shallots

IMG_20130415_173552

cook until everything is golden

IMG_20130415_174153

add beef base, hot water and wine, stir in

IMG_20130415_174505           IMG_20130415_175835

add brown sugar and rosemary, stir

IMG_20130415_174356

then stir in cream and add a little more butter to finish it off

IMG_20130415_175918                        IMG_20130415_180005

drizzle asparagus with olive oil, salt and pepper
roast in oven

IMG_20130415_174752

Serve sauce over cutlets with asparagus

IMG_20130415_180239

just delicious it was ūüôā

IMG_20130415_180554

Recipe

1 pork tenderloin, cut in half lengthwise, then cut each piece into 3 pieces, you will have 6 in total
4 tbsp. butter, divided
4 tbsp. olive oil
1/2 cup flour
1-2 shallots, chopped
1 8 oz. pkg. sliced mushrooms
2 tsp. brown sugar
1/2 cup white wine
1/2 cup hot water
1/2 tsp. beef base paste
4 garlic cloves, minced
1 tsp. fresh rosemary, finely chopped
3/4 cup heavy cream

Take cutlets, place between to pieces of plastic wrap or wax paper, pound thin to about 1/4 inch thick.
add flour to a shallow dish,¬†dredge¬†cutlets in flour and shake off access, in a large skillet add oil and 2 tbsp. butter. ¬†Saute cutlets over medium high heat, brown on each side, and almost cooked through (meat will continue to cook some removed from heat, so don’t over cook) place on platter, tent with foil and set aside.

Add another tablespoon of butter to skillet add mushrooms, shallots and garlic, cook until golden stirring not to burn(adjust your heat if it starts to burn).

Add wine, beef base and hot water, stir to mix around,  then add rosemary and brown sugar and let mixture reduce by a 1/4.  Stir in cream then add last tablespoon of butter, pour sauce over cutlets and serve.

I roasted the asparagus in a 400 degree oven for about 10 minutes, just until tender.

Enjoy!!!

Scallops………………Made Easy!!

4 Comments

IMG_20130403_180934

Okay yes I love Scallops…LOL ¬†I know I know, I say I love everything I blog about but that’s why I blog about it ūüôā

Any way ūüôā scallops are so delicious…if you don’t over cook them ūüė¶

I really cook very simple for myself, it was a beautiful spring day and I found some fresh carrots, brussels sprouts, mushrooms and these scallops.  I knew it would be a great quick spring dinner to  make and of course I used my infused olive oil.

Let’s talk about the olive oil for a minute, a lot of these stores that are popping up that have like 20 different infused olive oil and 20 different infused balsamic vinegar’s and yes I love them!!! ūüôā

Right now I have Lime infused olive oil, Roasted Onion & Cilantro infused olive oil, White Pear Cranberry Balsamic Vinegar and the Blueberry Balsamic. ¬†They have so many more to choose from, so check out where you live and see if you have any shops near you that sell these amazing oils and vinegar’s.

Ingredients

IMG_20130403_173001

I just thinly slice everything

IMG_20130403_174505

add my Roasted Onion & Cilantro infused Olive oil to skillet over med-heat
you can always you some fresh herbs at the end before plating if you
don’t have infused oils

IMG_20130403_174813

added my shallots, carrots & mushrooms cook about 5 minutes

IMG_20130403_174909                            IMG_20130403_175441

meanwhile pat dry the scallops, salt and pepper,
add to skillet with 1 tbsp. olive oil

IMG_20130403_175753                                 IMG_20130403_175917

turn when they get a nice caramel color on them

IMG_20130403_180725

at this time add brussels to your skillet with your
carrots, mushrooms, toss just and cook for just
about 2-3 minutes

IMG_20130403_175619

add a tbsp. butter  to scallops

IMG_20130403_180829

once butter melts, till the pan and with a spoon
scoop melted butter up over the scallops to finish
cooking them

IMG_20130403_180934

Plate your veggies

IMG_20130403_181034

top with the scallops and Enjoy!!

IMG_20130403_181231

Recipe – serve 3 or 4 scallops per person

5 – Carrots, thinly sliced
5 – large mushrooms, thinly sliced
10 – brussels sprouts, thinly sliced
1-2 large shallots
olive oil
Sea Scallops
salt & pepper
butter

In a large skillet over medium high heat add 2 tbsp. olive oil, then add mushrooms, carrots and shallots, cook until almost tender and a little caramelized.  Add the brussels and continue to cook for about 2 Р3 minutes.  Add to center of plates and top with cooked scallops.

Pat dry scallops very well and salt and pepper both sides, over medium high heats cook scallops in a skillet with a couple tablespoons of olive oil. Make sure you do not over crowd the skillet, let them cook for a good 3 minutes, once caramel in color  you can turn them over, let cook 1 more minute then,  add butter. Once butter is melted, tilt the pan and spoon butter over scallops to finish cooking, scallops should be springy to the touch, they will continue to cook once you remove them from the heat.  You do not want the scallops to get firm that would mean they are over cooked.

Serve them right away and you can drizzle the extra butter over top once plated.

***Note on the butter, if you are only serving 4 Р8 scallops you will not need more then 2 tbsp. butter.  Anything less I would use only 1 tbsp.

Enjoy!!!

Mango Wrapped Coconut Macadamia Nut Crusted Tilapia

7 Comments

fish 1I love me some fresh seafood, I wish I lived on the coast just for this reason.  When I worked on a cruise ship having fresh seafood in every port was not an issue, it was amazing!!!

Myself and my friends would have our favorite spots to go to in each port, and although they all had great fresh seafood, there was one place was my favorite…Cozumel Mexico!

We would go up into town, now I mean up in town past all the¬†tourist¬†spots where the locals eat and shop, to the “Market”. ¬†Now this was not like our kind of markets here in the US, although the market was in a building, there were no doors.
And everything was out in the open; fruits, vegetables, Meats, breads, oh yes I did say ‘Meats”, out in all it’s glory, hanging and flies everywhere. ¬†Yes this was not appealing, but I really didn’t go there for the meat. ¬†Of course the produce was out of this world fresh, oranges and melons that were so sweet it was like eating candy. ¬†Fresh¬†tortillas¬†being made right in front of you, this was really was one the highlights of visiting Cozumel.
Right outside of this market was a courtyard in a “U” shape, and when it was closed it would look like just a bunch of garage doors. ¬†But when open, the garage doors would lift to¬†reveal all these individual kitchens.
All with there own¬†specially dishes, but we only ate at this one kitchen every Friday like clock work. ¬†We’d go early into the market get some fruit, veggies, really whatever appealed to us and what we wanted to cook for lunch.
Yes I said cook, this one Kitchen would let me use the kitchen to cook whatever we bought in the market, it was awesome.
The only thing we would get from them was some of the Freshest Red Snapper and Grouper I ever had, we’d be there when the doors opened and then here comes the fisherman walking up with a cooler. ¬†He had just got off his boat with this fresh fish and we would pick the ones we want and the kitchen would cook it right up. Head, body, tail and all and serve up with white rice. ¬†

red snapper
My boyfriend at the time loved the head, I will not go into detail on what he ate from that, I was happy to let him eat that part. LOL

So I came up with this fish dish for Fish Friday’s in my house!! ¬†Plus it does have that¬†Caribbean¬†flare!

Mango Wrapped Coconut Macadamia Nut Crusted Tilapia

Ingredients

Fish 2

Coconut, panko breadcrumbs, macadamia nut

fish 5

in a skillet add butter, oil, shallots & red pepper

fish 6

Cook for about 2 minutes

fish 7

add panko breadcrumbs, nuts & coconut flakes

fish 8

fish 9

once combined (above), remove from heat and add brown sugar, set aside to cool

fish 13

peel mango

fish 3

with peeler, peel long ribbons of mango for wrapping

fish 4

I used a whole fillet and cut it in half

fish 10

starting at one end take mango ribbons and start wrapping fillets

fish 11

wrapped fillets

fish 12

add topping to each fillet, you can use as little or as much
(I used the leftovers for a salad topping – recipe to come)

fish 14

fish 15

then bake

fish 16

done

fish 17

fish 1

I served it with a Mango Avocado Salad with Balsamic Poppy Seed Dressing
(recipe coming soon)

fish 18

Recipe

Mango Wrapped Coconut Macadamia Nut Crusted Tilapia

1 whole tilapia fillet, cut in half 
1/2 cup panko breadcrumbs
1/2 cup macadamia nuts, chopped
1/2 cup coconut flakes, unsweetened
2 tsp. brown sugar, packed
2 tbsp. butter (you can use all olive oil)
2 tbsp. lime infused olive oil ***see note below
1 large shallot, chopped
1/4 tsp. red pepper flakes
1 mango
salt to taste

Add butter, oil, shallots and red pepper flakes to a skillet and cook over med. to med. high heat, once butter has melted cook for 1 – 2 minutes more.
Add breadcrumbs, coconut and nuts, stirring to coat with butter mixture, once all is coated then remove from heat stir in brown sugar and taste for needed salt.  Set aside to cool

Peel mango, then take peeler and run it around the mango, trying to make long ribbons of mango.  If they break that is okay you can piece it together. (the remaining mango, use in salad recipe)
Take ribbons and start at one end of the fish and continue wrapping to other end, place on baking sheet, top with breadcrumb mixture, you can add as much or as little as you want.  Keep leftover crumb mixture for salad topping.

Bake fish at 400 degrees for 10 – 15 minutes, you want topping to be golden brown, my oven I cooked it for 15 minutes and fish was perfect.

You can serve the fish with anything you like, I served mine with a salad, I will post that recipe in the next few days ūüôā

***Note – Lime infused olive oil, I got this oil at a specialty store, you do not have to use this oil, you can use plan olive oil, if you want that hint of lime then add the juice of half a lime in the crumb mixture when you add the brown sugar, if you want more lime flavor add the juice of the other half, and you can always add the zest of the lime as well!!
You also do not need to use butter, you can just use 4 tbsp. oil in the recipe.

Hope you enjoy this one and hey tell all your friends about me and my blog…Enjoy!!