Beef, Holiday

Garlic and Herb Prime Rib

One of my favorite beef roast to make is Prime Rib. We always have on Christmas Day and I wanted to share with you my recipe and method of cooking. It’s such a wonderful cut of meat and when prepared the correct way can be simply amazing. It’s great for an elevated meal and really is rather simple to do. Just watch the temperature as to not overcook it.

Give it a try! This is a perfect meal for a large or small dinner party. Enjoy!

Happy New Year!

Garlic & Herb Prime Rib

6-8 lb bone in prime rib
1 1/2 sticks soften butter
6 garlic cloves, grated
1 T dried parsley (or fresh)
1 T dried rosemary (or fresh)
2-3 t kosher salt

Quick Horseradish Sauce

1 cup sour cream
3-4 T horseradish (more depending on taste)

Directions: Preheat oven to 450°. In a small bowl mix together sour cream and horseradish, place in refrigerator until ready to use. Pat the roast dry . Season liberally with salt. In a bowl mix together butter, garlic and herbs. Evenly spread/massage the butter mixture over the entire roast. Don’t forget the sides. Place in oven safe pan and bake in oven for 25 minutes at 450. Reduce heat to 325° and the cook about 12-14 minutes per pound. Start with less time vs. longer time. You can always cook longer but there is no coming back from over cooked prime rib.

For medium rare you want the temperature to be 120°, for medium you want temperature to be 130°. When you remove from the oven and let rest the meat should rise up another 10 degrees or so. The final temperature for medium rare will be 130° and for medium 140°. Let roast rest at least 25-30 minutes before carving. Serve with horseradish sauce and your choice of sides.

Notes: This recipe will work for any size prime rib. The length of time cooking at 325° will be less for smaller roasts and longer for bigger roasts. Feel free to use other herbs to season the meat with. I forgot to get fresh herbs and dry herbs worked just fine. Really let the meat rest as this will help the meat come to final temp and be extra juicy. Make extra horseradish sauce if your like me and LOVE IT.


Bacon, Holiday, Seafood

Baked Scallop Gratin

I hope everyone had a wonderful holiday.  In my family we always do seafood on Christmas Eve.  We are Italian and it’s been a tradition for as long as I can remember.  I made this scallop dish and it was a hit and super delicious and rather simple.

Scallops are one food item I have gotten a lot of questions about.  People are worried about overcooking the scallops.  That’s a common thing actually.  If you are searing them, it’s a hot pan for 2-3 minutes on each side.  You want the inside glistening when you cut into it.  For these they are baked an take a little longer.  There is so many different ways to use scallops.  Check my recipes for seafood and you’ll find the scallop tacos.  They are to die for as well.

For now, check out this upscale simple recipe!

Baked Scallop Gratin

4 oz prosciutto or par-cooked bacon, minced or rough chopped
1/4 cup white wine
1 1/2- 2lbs bay scallops, rinsed, dried and mussel removed

1 stick butter, soften
¾ cup plan panko breadcrumbs
3 T fresh lemon juice
3 garlic cloves, minced or grated
3 T olive oil
2 medium shallots, small diced
¼ cup parsley, chopped
2 t garlic powder
2 t onion powder
2 t kosher salt
1 t pepper

Directions: Heat oven 425°.  In a medium baking dish add the wine and top with the scallops.  In a medium bowl add all ingredients for the topping and mix well till incorporated.  I used a fork to mash the butter and get everything fully mixed. Add mixture evenly on top of the scallops. Sprinkle with prosciutto or bacon.  Bake in oven 12-16 minutes.  Serve hot. Feel free to serve with bread for dipping in butter mixture.




Holiday, Starters

Cranberry Salsa with Cream Cheese

This is an awesome light appetizer for the holidays.  My sister in law made this for the first time a few years back.  I still remember when I saw it I was unsure of what it was.  The moment she said it was cranberry salsa I could feel the grin on my face forming.  Just because cranberry and salsa don’t usually go.  I am not a huge cranberry fan but the moment I tasted this I was HOOKED.  I make it every year around the holidays.  I should make it more often because that’s how much I love it now.

Cranberry Salsa

12 oz cranberries, rinsed
1 bunch cilantro, stems removed
1 small red onion, quartered
1 jalapeño, cut in large pieces (remove seeds if you want mild keep seeds for spicier)
1 cup sugar (more of less to preference)
1 medium lime, juiced
2 t salt
8 oz Cream Cheese, softened

Direction: In food processor add in the cranberries, cilantro, red onion, jalapeños, lime juice and sugar.  Pulse until minced.  Feel free to leave chunkier if you’d prefer.  I like it rather fine.  Season the cranberry salsa with salt to taste.  Place in the refrigerator for a few hours or overnight.  This will help the sugar work with the cranberries.

I’ve seen several recipes for cranberry salsa over the years and they usually use a lot of sugar.  You can do that, I just prefer it to be less sweet and get more flavors from the other ingredients.  I’d add the sugar slowly and start out with less and see how you like it.  Add more if needed.

Once ready to serve spread cream cheese on a serving dish.  Mix the cranberry salsa well and top over the cream cheese.  Serve with crackers of your choice. You can also make this on mini dishes or cups for individual portions.