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Showing posts with label How to.... Show all posts

Friday, December 24, 2010

How Do You Cook a Standing Rib (Prime Rib) Roast?

Serving a Prime Rib Roast to your guests may seem overwhelming, but it is actually a very simple meal. When buying the roast, allow 1 rib per 2 people, so a 3-rib roast will serve 6 people and a 4-rib will serve 8. Don't buy smaller than the 3-rib roast for best results. 

Cook a Standing Rib (Prime Rib) Roast using a Searing Method

Preheat oven to 450 degrees. Roast should stand at room temperature for 1 to 1 1/2 hours if possible. In foil lined baking pan place roast rib side down. Season generously with Kosher salt and fresh black pepper. For extra flavor, rub roast with a cut fresh garlic clove before seasoning. Insert meat thermometer in center of roast without touching the bone. Do not cover and do not add liquid.

Roast, uncovered 25 minutes, then reduce heat to 300F. (To bring the temperature down quickly, leave oven down open slightly for a few minutes.) Continue roasting to desired doneness. The roast will continue to cook slightly after removing from the oven, so be careful not to overcook.

Transfer roast to a platter and let rest for 5 - 10 mintues. To carve, use a long, thin and very sharp knife to cut the roast away from the bones. Slice roast into steaks. The inside cuts will be most rare and end cuts will be more medium to well.  Serve with Au Jus and Horseradish Sauce.

Friday, May 7, 2010

How To Roast and Peel Red Peppers

Red PeppersCharred Peppers

We've used this same method for red peppers and poblano peppers with equally good results.

If you have a gas range, turn the burners on high and place the peppers directly onto the grates. Using tongs, turn the peppers so they char evenly. Warning: Use caution as the peppers may hiss and bubble, but don't worry, it's just the water from the peppers evaporating. Peppers can be cooked on the grill the same way.

If you have an electric range, broil the peppers on high heat with the oven door slightly ajar. Otherwise, the oven will automatically moderate the temperature. Be sure to turn with tongs to ensure even blistering. 

As soon as the peppers are blackened all over, place them in a bowl and cover the bowl with plastic wrap. The steam from the peppers will condense and help facilitate peeling. Do not open or you will release the steam.  You can also add a few tablespoons of water to the bowl to encourage the "steaming".  This does seem to speed up the process.

While the peppers cool, set up your cutting board and place a fine meshed sieve in a bowl nearby. Take a pepper, and with a sharp paring knife, make a slit down the length of the pepper cutting through only the top skin. Cut the flesh away from around the stem, trying not to separate the seeds from the knob of flesh that they cling to. Place the stem and seed knob into the sieve and open up the rest of the pepper like a book. Scrape the seeds from the inside of the pepper, placing the seeds in the sieve. The sieve will keep all the seeds and skins separate but allow any pepper juices to drip out.

Turn the pepper over and scrape the knife against the skin of the pepper, scraping off all of the charred skin. Wipe off the knife in the sieve. Slice the pepper into strips and place in the bowl under the sieve. DO NOT wash the peppers or the taste will be diminished. When finished with the peppers, cover them in oil, adding some garlic slivers, if desired, and store in the refrigerator for one to two weeks.

How to Cook Raw Pumpkin Seeds

Raw Pumpkin Seeds can be purchased from any health food store. The small green seeds are sold in bulk and usually run about $3 - $4 per pound. These are perfect to use for roasting when you do not want to deal with a messy pumpkin. 

Here is a simple recipe for Hot Sauce Pumpkin Seeds.

2 cups Raw Pumpkin Seeds
2 TB Butter
2 - 3 TB Frank's Hot Sauce
Salt

Preheat oven to 400 degrees.

In a heat-proof measuring cup melt the butter in the microwave. Add the pumpkin seeds and stir to coat. Next add the hot sauce and again blend well.

Line a cookie sheet with foil and spread the seeds out in a single layer. Lightly sprinkle the seeds with salt.
Bake the seeds about 10 minutes then gently stir and turn them over. Return the seeds to the oven and bake an additional 8 - 12 minutes, until they are a light golden brown and still just a bit green. Do not overbake the seeds or they will be too crunchy and will lose their pumpkin flavor.

Remove from oven, stir gently and let cool slightly before eating.

How to Make Party Punch

A few suggestions when preparing Punch --

If it sparkles or bubbles, pour it in last. Try to add ingredients in the order given and always add club soda, champagne, or anything carbonated last. If time permits, the punch should be the last thing you do before guests arrive in order to preserve the bubbles as long as possible. 

Chill all ingredients before mixing. Adding ice to warm juice will create a watery punch. If possible, chill the punch bowl before use.

Larger ice molds last longer than small ice cubes. You can use a fancy ice mold or simply use a flexible plastic storage bowl to make a large ice cube of juice. Try adding mint leaves, cranberries, cherries or lemon and lime slices to the mold before freezing.

When using liquor in a party punch, don't spend a lot of money on the champagne or wine. An inexpensive champagne will taste fine when mixed with fruit juices.

How much punch to make? Assuming your guests will each consume about 3 4-ounce cups of punch, you can estimate about 1 gallon of punch per 10 people. Adjust this figure accordingly depending on the type of punch (alcohol or non-alcoholic), the time of day, and the other beverage choices available.

Tips for Cooking Fish & Seafood

Fish can be cooked using a variety of methods including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch (4 to 5 minutes per half inch). Using a fork to check for doneness, the fish should be opaque, its juices milky white. Undercooked fish is transluscent, its juices clear and watery; overcooked fish is dry and falls apart easily.

SwordfishTunaRed SnapperSalmon

Tips for Cooking Fish

Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.

Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor so you do not overcook.

Turn fish only once. (Flipping back and forth will break fish apart.)

Buying Fish at the Supermarket

There are many varieties of fish that can be found in your local supermarkets, but do you know anything about that fish? How do you cook it? What is the texture? If you grill it will the fish fall apart? Here is a basic guideline for many of today's supermarket favorites.

Lean Sea Fish

Cod/Scrod - Smooth texture, tender white flesh

Haddock - From the North Atlantic, white, lean flesh, slightly dry

Halibut - From North Atlantic and Pacific Coasts, white, firm texture; good for poaching or steaming

Mahi Mahi - Strong meaty flavor

Ocean Perch - From Atlantic and Pacific coasts, pink flesh with mild flavor; great for chowders

Pollock - From Nrth Atlantic /Pacific coasts, Firm, white or grey flesh, mild flavor

Red Snapper - Firm, white flesh with red skin

Sea Bass - Firm flesh, may be baked, grilled or broiled

Turbot - Firm white steaks, white flesh and mild flavor; great for grilling

Whiting - From Mid-Atlantic coast, soft flesh, great for chowders

Oil-Rich Sea Fish

Salmon - Pale to pink or red flesh, very distinct flavor not easily substituted for, good poached, broiled, baked, grilled or pan-fried

Swordfish - From Atlantic & Pacfic coasts, firm flesh, strong flavor; good for grilling, baking, broiling

Tuna - Albacore has the most delicate flavor; also yellowfin and bluefin; firm pink to deep red flesh, steak-like texture; freezes well

Freshwater Fish

Catfish - Farmed in the Mississippi Valley; firm, sweet and white flesh

Perch - From Eastern U.S., firm, delicate texture; versatile in cooking

Trout - Farm-raised in Western U.S., firm, delicate, pink-orange flesh; may be grilled, baked or broiled

Whitefish - From Northern Lakes, Mild, smooth and firm texture; good grilled, baked or smoked

Shellfish

Clams - From Atlantic and Pacific coasts, smaller clams are more tender, the larger are tougher; rich in protein and minerals

Mussels - lean, sweet, tender texture; best steamed or added to chowders

Scallops - Sea Scallops are mild in flavor; Bay Scallops from Long Island and Massachusetts are mild on flavor; Calico from the Gulf Waters are small and cook quickly

Shrimp - Most shrimp is imported from Asia or South America and is almost always sold frozen or previously frozen. Shrimp degrade very quickly. Only about 2 percent of shrimp sold is truely "fresh" and is usually sold within 50 miles of where it is caught.