Holiday & Winter Recipes

Prime Rib with
Dijon Seasoning

(Restaurant Quality Prime Rib made at home)

During the holidays, prime rib roast can go for as low at $5.99 / lb for USDA Choice meat. Since meat will lose weight when cooked,
estimate ½ – 1 pound per person or 1 bone for 2 servings.

When you go to the butcher, they will cut the meat and separate the bone and then tie the bone and the meat together with butcher string. Be sure that is how you purchase it.

Ingredients

  • Prime Rib Roast (5-8 lbs is recommended)
  • 2 -16 oz jars of Grey Poupon or Maille (Dijon mustard with white wine, NOT SPICY MUSTARD)
  • 1 stick of salted butter (you may use less if desired)
  • 1 cup of distilled white vinegar
  • 1-2 TBSP kosher salt
  • 1/2 -1 TBSP ground pepper (to taste)

Directions

Pre-heat your oven to 450 degrees.

important step

Wash the meat with white vinegar. To do this, put the meat on a plate in the sink. Use 1 cup of white distilled vinegar and pour it slowly (a little at a time) over the meat and rub the meat with it as if you are massaging or washing it. (2-3 minutes). Do not remove the strings tied by the butcher at any time.

Remove your meat from the plate in the sink, and place it on a cutting board (which should be next to the sink to reduce dripping).

Take a small, sharp knife and make 3 deep cuts (about 2 inches deep) on the round side (on each side) and 6 deep cuts on the top of the roast (long side). Try to space the slits as evenly as possible. In all, you should have 12 slits. Do not put any cuts into the bone.

Using butter, take half pats of salted butter and shove them into the slits as far as you can. This will help moisten the meat and improve flavor. The salt in the salted butter will also help season the meat.

Once the butter has been inserted, season the outside of the meat. Use kosher salt and course ground pepper. The meat should be evenly covered with both.

Taking a 16 oz jar of Grey Poupon or Maille (Dijon mustard with white wine, NOT SPICY MUSTARD) take a large spoon of the Dijon mustard and completely cover the meat. Don’t forget to insert the mustard between the meat and the bone (but do not untie the string to do this). You should use the whole jar to thickly coat the meat. You may need 2 jars depending on the size of your meat.

Place the roast into roasting pan, with the ribs on the bottom.

Place the pan into the oven at 450 degrees for 12 minutes.

After 12 minutes, reduce the heat to 350 degrees.

After the first interval of cooking, you should set your timer for 15 minutes for every pound. If you have 5 lbs, you cook the meat for an additional 1 hour and 15 minutes.

You will know it is ready when the internal temperature is 130 degrees (If you like it more cooked, you may want 135-140 degrees). Do not go over 140 degrees with this meat.

When ready, take the roast out of the oven and allow to sit for 15 minutes before cutting.

Serve with au jus, creamy horseradish, or cognac cream sauce (recipe below).

Ideally serve with a potato side (such as baked potato or scalloped potatoes) and asparagus or your favorite leafy green.

Mushroom Cognac Cream Sauce

Ingredients

  • 8 oz fresh mushrooms washed and quartered. (choose whatever variety you prefer)
  • 3 Pats of Butter
  • 1/4 cup Cognac of your choice (Best results seen with Remy Martin VSOP or Courvoisier but less expensive options work great too)
  • 1 cup Heavy Whipping Cream

Directions

Heat 3 pats of butter in a pan on medium high heat.

When butter is melted, add all of the mushrooms and stir frequently. Add salt and pepper to taste.

When mushrooms are cooked (5-8 minutes), add ¼ cup cognac to the pan
and flambé mushrooms to burn off alcohol.

HOW TO FLAMBE
WARNING: This step involves fire.

Flambe means “to flame” in French. This step involves allowing the inside contents of your pan to be on fire for a very short period.

Clear the area before you take this step in the cooking process. Make sure nothing flammable is close to the pan when you pour the cognac (another person, kitchen towel, etc.).

To light the pan, you add the cognac and tip the pan slightly while on the stove top (gas stoves only). For non-gas stoves, light using an extended lighter or barbecue lighter.

WARNING: the pan will light on fire depending on how much alcohol you have put in the pan. DO NOT use more than 1/4 cup as the flame may get too big. If you want more Cognac than 1/4 cup, then flambe twice, each time using no more than 1/4 cup.

YOU DID IT! Great Job!

Once the flame has subsided (15 seconds), lower the pan to medium heat and add 1 cup of heavy cream. Using a wooden spoon, gently mix the pan contents together and allow the sauce to begin to bubble. Once the gentle bubbling starts, lower the heat to simmer and add salt and pepper again to taste. This sauce is very quick. A good time to make this is after the prime rib has been taken out of the oven and is cooling down.

The sauce is ready when it thickens to a consistency of a gravy.

Homemade Hearty Chili

Temperatures are dropping. Eating a nice warm bowl of your favorite chili may just hit the spot.

Chili recipes can be extremely diverse. This recipe combined flavors from Mexico, California, and Italy to make an extremely flavorful bowl of chili.

This can be made on a Sunday and stored for lunch for the next few days. It tastes great and hits all the major food groups for a well rounded meal.

Ingredients

  • 1.5 lbs of unseasoned flank steak (aka carne asada); cut to pieces no bigger than your thumb
  • 1 lb sweet Italian sausage (remove the sausage casing)
  • 1 can beef broth
  • 6-9 large garlic cloves deshelled and coarsely chopped
  • 1 orange or yellow bell pepper (not red or green): cut to pieces no bigger than your thumb
  • 1 can Whole Green Chili Peppers (Pasillas); cut into pieces no bigger than thumb
  • 2 large red onions diced
  • 2- 28 oz can of diced tomatoes in tomato juice
  • 1 can of White Kidney Beans (aka: Cannellini Beans)
  • ¼ Cup Olive Oil
  • Salt & Pepper to taste
  • 1 TBSP garlic powder
  • 2-3 jalapeños de-seeded and cut in half (optional if you don’t like spicy foods)
  • 1-2 habanero de-seeded and cut in half (optional if you don’t like spicy foods)

Directions

Use a heavy stock pot for this recipe.

In the pot, add 1 TBSP of olive oil and cook Italian sausage whole. Brown the outside. When the outside is browned, (about 5 minutes) take the sausage out of the pan and cut into wheels. Place wheels back into the pan and continue cooking until cooked through (about 5 minutes). When cooked, take out of the pot and set aside on a plate.

Using the same pot, add 1 TBSP of olive oil and add unseasoned meat. Salt and pepper meat to taste. Add 1 TBSP of garlic powder to the meat as it is sautéed, stirring frequently. Cook the meat for 5 minutes until the middle is cooked through. (NOTE: The meat will cook further when re-added to the chili. So it is important that you don’t overcook or fry the meat.)

You should have some of the oil and juices from the meats you cooked. That’s good. Leave it there.

Using the same pot, add 2 TBSP of the olive oil on medium high heat. Add the onions on medium high heat (NOT HIGH) for 5-7 minutes stirring frequently to make sure they never brown. Onions should become translucent. Half way through cooking the onions, add ¼ of the beef broth can to the onions. This will help lower the temperature and help deliver sweetness in the onions. (NOTE: Be sure not to brown or burn the onions because it changes the flavor drastically)

Add fresh garlic, fresh bell pepper, jalapeño (optional), habanero (optional), chili, cooked sausage, cooked meat. Mix the ingredients together and continue to cook on medium to medium high heat. Cook for 5-7 minutes or until vegetable ingredients are soft.

Add canned tomatoes and remaining beef broth and mix all ingredients together thoroughly. Cook for 30 minutes on medium heat (lightly bubbling)

Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Serve in a bowl with sour cream or garnish with shredded cheddar and serve with saltines.

For more recipes, click here.

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