Monday, February 2, 2015

Leftover makeover : pasta meat sauce

Meat pasta sauce is great  As a leftover. Just add some water or stock, whatever other leftovers you've got in the fridge and voila, you've got stew, or chili. Today I added frozen corn and leftover lentil rice. Yum. 

Monday, January 26, 2015

Leftover Makeover : Prime Rib Roast Bone Soup

Sorry no image for this one as it was really tasty and we ate it up before I remembered to take a photo.

Beef ribs from the prime rib roast
Tomato paste
Extra seasoning : cayenne pepper, Bay leaves, thyme, oregano, paprika 

Boil until meat is falling off bone. Enjoy!

Tuesday, January 6, 2015

Rosemary Tenderloin With Warm Asparagus Salad

Haven't made tenderloin in a while so trying it again. It's actually pretty easy to cook. Yes it would be better if I cooked part of it in the oven, but who has time to remember it's in there when I've got things on the stove top and a baby to watch. Right? 

Pork Tenderloin
Cornstarch - seals in the juices
Soy sauce
Warm salad:
Costco kale salad (minus fixings)

Marinate the tenderloin and then pan sear...I think 5 min per side? You want it to be medium in the middle. Yes, contrary to what I've been taught all my life, good quality pork can be eaten medium! So much juicier and softer!

The salad is prepared by sauteing the asparagus in butter. As it's getting soft I add the Costco kale salad. And when everything is warmed, but not wilted, it goes onto the plate. The seasoning is kept simple because of time...but let me know what seasoning you find works!


Monday, December 29, 2014

Perfect Prime Rib Roast

When I read that with this technique you're guaranteed a perfect medium rare prime rib roast, I was a little skeptical. At the same time, if it was true, then that's fantastic. Who wouldn't want to find a way to make a perfect prime rib roast every time? You pay some serious money to buy that stuff! So, we tried it for the first time for Christmas Eve dinner. I know. Probably should've tried it on our own before trying it for a large family Christmas meal....just upped the anti right? This better work. Well....

It worked.

It was beautiful. Perfect.
Sorry we don't have a picture to prove it, but it was beautiful. 

And this is how you do it:

To calculate your cooking time, multiply the exact weight of the roast in pounds (including the bones) by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. 

For example, we had a 4.34 kg roast. 4.34 kg = 9.548 lb, 9.548 x 5= 47.7 so cooking time at 500 F is 48 minutes. Once that time is up, turn the oven off and wait 2 hours before opening the oven door. And seriously, do not touch the door during those 2 hours. Just walk away. 

Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. 

Important : roast MUST be cooked from room temperature

For the dry rub we used Emeril's Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

(But we substituted real minced garlic and onion instead of the powered stuff)

Wednesday, December 24, 2014

Cold Shredded Chicken

Need an easy appetizer? This is it...

Shredded Chicken
Soy sauce
Sesame oil
Green onion and/or cilantro
Sesame seeds 

Just mix all together and chill. Wish I had shredded jelly fish to add. I think thin cucumber slices would go well in the mix as well.