|Roast Prime Rib with Red Wine Au Jus,
Yorkshire Pudding and Fresh Creamed Horseradish
"A Roast Prime Rib
with Red Wine Au Jus, Yorkshire Pudding and Fresh Creamed Horseradish"
ROAST PRIME RIB
1 – 8 lb, standing rib roast (prime rib) 4 bones
½ c. Kosher salt
2 tblsp. freshly ground black pepper
1 teasp. Dried thyme leaves
First and most importantly invest in an instant read meat thermometer.
They start at about $6 and are worth it.
Let rib set out in the kitchen for two hours. It is best to have your
rib as close to room temperature as possible before cooking, as this
will ensure more even roasting. Preheat oven to 425°F. Place rib roast
in a large roasting pan covered with foil (this makes for easier
cleanup) on a wire rack bone side down. Rub salt and spices into the
fat layer. Place roasting pan on a lower rack in the oven and cook for
20 minutes until the fat is seared and starting to brown. Turn the oven
down to 350°F and roast for approximately two and one half hours more.
Start testing about 2 hours into the cooking process.
with your thermometer by placing the tip into the center of the
thickest part of the meat close to the bone.
(120°F for rare, 125°F for medium rare and 130°F for medium.)
Remove the roast when the desired temperature is achieved and let the
meat rest for 20 minutes before carving. This will ensure that the meat
is evenly cooked and will retain its juices.
RED WINE AU JUS
1 1/2 c. beef broth
½ c. red wine (burgundy)
1 bay leaf
6 whole black pepper corns
¼ teasp. Kosher salt
Place all ingredients in a small sauce pan and simmer 15 minutes over
low heat. Strain and serve warm in a sauce boat.
It really helps if you have a second oven so you can make these during
the last half hour of roasting the prime rib.
1/2 cup or so of the hot beef drippings from the prime rib.
1 cup flour
1/2 teaspoon salt
1 cup milk
2 large eggs
First of all this is almost the same as making popovers, so the same
rules apply, have ingredients at room temperature and don’t let them
cool too quickly when done.
need a non-stick muffin pan for this to work perfectly. The batter
sometimes sticks in a regular muffin pan.
oven to 425° F.
Using a turkey baster, (you still have one from thanksgiving right?)
siphon off some of the beef fat
Divide the hot beef drippings between 8 muffin cups and heat the muffin
pan in the oven while you are whipping the batter. You can substitute
salad oil if you want.
Mix flour and salt. Add milk gradually. Beat eggs well and add to
batter. You could do this in a blender or food processor if you like.
Remember – no lumps.
muffin pan from the oven. Divide batter between muffin cups and return
to oven. Reduce heat to 375°F. Bake approximately 25 minutes. They
should be golden brown. Turn off oven and leave the muffin pan in the
oven with the door held open with a hot pad.
1 c. finely grated horseradish
1 c. sour cream
1 teasp. Lemon juice
1 teasp. Worcestershire sauce
Mix all of the ingredients together and refrigerate one hour.
Serve in a large ramekin with the prime rib.
"A perfectly seasoned
and juicy turkey. My friend from France taught me to cook turkey like
this, but she never measures anything so use your own judgment for
vegetable amounts, etc. I usually err on the side of 'more is better'!"
Original recipe yield:
(18 pound) turkey.
Prep Time:30 MinutesCook Time:4 Hours Ready In:17 Hours Servings:24
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled & chopped.
carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine.
Rub the turkey inside and out with the kosher salt. Place the bird in a
large stock pot, and cover with cold water. Place in the refrigerator,
and allow the turkey to soak in the salt and water mixture 12 hours, or
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the
turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on
a roasting rack in a shallow roasting pan. Stuff the turkey cavity with
1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay
leaf. Scatter the remaining vegetables and thyme around the bottom of
the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the
internal temperature of the thigh reaches 180 degrees F (85 degrees C).
Carefully turn the turkey breast side up about 2/3 through the roasting
time, and brush with the remaining butter. Allow the bird to stand
about 30 minutes before carving.
It has been a technique of mine for years to bake the stuffing
separately from the bird. There are two basic reasons that I do this:
1) Ease of serving, especially when you cooking for a large group. 2)
It is potentially hazardous to stuff a large bird and slow cook it with
the body cavity filled with a mixture that contains eggs and dairy
products. The rule is: keep potentially dangerous foods above 140°F or
below 40°F. Four hours is the maximum time for such items to be held
between the upper and lower temperatures.
2 c. corn meal
2 c. all purpose flour
1/4 c. sugar
1 oz. baking powder
2 teasp. Salt
Mix above ingredients in a large bowl
5 ounces melted butter
2 cups milk
Mix above ingredients in a separate bowl
Blend dry ingredients together in a large bowl.
Blend liquid ingredients together in a separate bowl.
Add the liquid ingredients to the dry blending until a smooth batter is
oven to 400°F. Oil and heat a 9” by 6” cake pan for 5 minutes. Add the
batter to the hot pan and return to the oven. Turn oven down to 350°F.
until a toothpick comes out clean, approx. 45 minutes.
4 tblsp. Butter
2 c. of minced white onion
1 Cornbread Stuffing
of minced celery
1 red bell pepper, seeded and finely chopped
2 cloves of garlic
2 tblsp. fresh parsley, chopped fine
1 teasp. fresh sage, chopped fine
1 teasp. fresh thyme, chopped fine
1/2 teasp. Kosher salt
1/4 teasp. ground black pepper
1 c. chicken or turkey stock
2 eggs, beaten with the stock.
Melt butter in a large sauté pan. Sauté the onion, celery, bell pepper
and garlic over low heat until tender. Cube the cornbread and place in
a large mixing bowl. Add the cooked vegetables, herbs, salt* and pepper
tossing without breaking the cornbread up. Blend the stock and eggs
together and pour over the cornbread mix. Blend gently with a large
spoon taking care not to crumble the cubes of bread. Let rest for 5
minutes. Turn gently with the spoon once again. The mixture should be
fairly moist. Add more stock if too dry. Press the stuffing into a 9”
by 6” cake pan that has been oiled or rubbed with cold butter. Cover
with oiled or buttered wax paper and oil. Bake at 350°F for 30 minutes.
might include adding some dried cranberries or cooked sausage.
tip: read the list of ingredients on the package of salt that you are
going to buy. Even if it is kosher salt it may still have anti caking
chemicals. Use only pure salt.
Orange Cranberry Sauce
3 c. (12 ounces) cranberries
1 c. sugar
1 c. Orange juice
zest of one orange
Combine sugar and orange juice in a medium saucepan. Stir to dissolve
sugar. Bring to a simmer. Add cranberries. Reduce heat and simmer
gently until all of the cranberries pot, about 5 minutes.
Remove from heat. Let cool before serving.
Yield 2 1/4 cups.
Toni’s Turkey Gravy
By Chef Ron Ottobre
This recipe is the way my mom makes it. However, at my home and at
restaurants I have worked in, we remove the bones from the turkeys. The
breasts are then trussed and roasted separately from the legs. This
gives a larger amount of bones, which makes the stock richer.
1 turkey neck, chopped into 1 inch chunks
turkey giblets and heart from 1 turkey, chopped into quarters
1 pound of chicken or turkey bones only, chopped into smaller chunks
(you can ask your butcher for these for a nominal charge)
2 ribs of celery, diced
1 carrot, peeled and diced
1 onion, peeled and diced
2 c. red wine
6 whole peppercorns
1 bay leaf
2 tblsp. Butter
4 tblsp. Flour
1 teasp. Kosher salt
1 teasp. “Kitchen Bouquet”
It is best to start this stock a day or two before.
Put bones, neck, giblets, heart, celery, carrot and onion into a large
roasting pan. Roast at 375°F for about an hour, stirring occasionally,
until all ingredients are evenly browned. Remove to a large stockpot.
Deglaze the roasting pan with red wine. (Deglazing: Add the wine to the
pan and heat over a low flame scraping the bottom of the pan gently
taking care to scrape the caramelized bits of vegetables into the wine.
Do not reduce too much.) Add the wine to the stockpot and just cover
the bones and vegetable with water (about 8 cups). Add the peppercorns
and bay leaf. Simmer the stock for 4 hours adding water if necessary.
Strain the stock and refrigerate overnight. Remove the turkey fat and
save. You should have about 6 to 8 cups yield.
make the gravy: heat the stock in a pot. In another pot melt the butter
and 2 tablespoons of the reserved turkey fat. Add the flour and cook
over medium heat, while stirring. The “roux” is finished when the flour
starts to brown slightly. Add the boiling stock rapidly, a cup at a
time, while whisking briskly. It should take about 4 to 5 cups. The
gravy should not be too thick. Reduce over low heat if too thin. Add
more stock (or water if you have no stock left) if too thick.
with salt to taste and darken, if desired, with Kitchen Bouquet or
Any left - over stock will make a great soup base or freeze for the
next time you need a quick sauce or gravy.
This is definitely a
bake ahead recipe as it takes several hours to bake and cool
1 cup vanilla wafers, crushed fine
2 tablespoons butter melted
1 1/2 Pounds Cream Cheese, room temperature
2 egg yolks
1 1/4 cups sugar
1 1/2 cup pumpkin puree
4 ounces sun dried cranberries
1/2 cup cranberry juice or apple juice
4 sprigs of mint
Yield: 1 ten-inch spring form pan. About 8 to 12 servings
Crush the vanilla wafers and blend with the butter. Press into the base
of the spring form pan and bake 3 to 5 minutes at 350°F. Cool. Wrap pan
in plastic wrap and foil. Do this in such a manner as to make the
bottom and sides water tight.
the cream cheese in a large mixing bowl until smooth and easy to work.
Add the eggs one at a time
blending well each time. Add the yolks in the same manner add the sugar
and pumpkin puree in the same fashion making sure that the mixture is
homogenous. Spoon mix over the cookie crust in the prepared spring form
pan, cover with foil. Bake in a water bath at 350°F for 3 hours
checking with a tooth pick to see if it comes out clean. When done
cranberries in juice by simmering in a pan. Cool.
a slice of the cheesecake on a plate. Spoon a few of the berries over
the top of the cheesecake and garnish with a mint sprig.
Sweet Potato Pie in the World
Sweet Potato Pie
Chef Ron Ottobre
2 9 - inch Pie shells
½ c. Brown sugar
¼ teasp. Ground Ginger
¼ teasp. Cinnamon
¼ teasp. Nutmeg
18 ounces baked Yams
1 can Sweetened condensed milk
½ oz. dark rum
You can use frozen pre-made pie shell if you like or use the recipe
Pre-bake the pie shells for about 10 minutes in a preheated oven at
Mix brown sugar, spices, eggs, yams, sweetened condensed milk and dark
rum in a large bowl with a whisk until mixture is smooth. Fill the pie
shells and bake for 45 minutes or until a toothpick comes out clean.
the glazed pecans in strategic positions on the pie about ¾ of the way
through the baking procedure.
4 oz. Pecans
2 teasp. Sugar
the pecans in a little water and toss with the sugar then bake on a
sheet pan at 350°F for 3 to 4 minutes to slightly caramelize the sugar.
Do not brown too much.
BUTTER PIE DOUGH
2 pie shells
3 cups all-purpose flour
1 teasp. Sugar
1 teasp. Kosher salt
1/2 pound chilled butter
3/4 cups ice water
Mix flour with salt and sugar. Dice butter into small cubes, cut into
flour mixture until butter is pea – sized. Beat egg into ice water and
add water – egg mixture a little at a time to flour mixture. Blend
until a ball forms. Do not over mix. Divide into two balls, wrap in
plastic wrap and chill for 1 hour before rolling.