Re: Favorite Recipes-All Time
I make these two recipes every Christmas Eve.
LadyFish's PRIME RIB
MAKE SURE YOUR ROAST IS AT ROOM TEMPERATURE BEFORE YOU PLACE IT IN THE OVEN, OTHERWISE YOU WILL HAVE AN UNCOOKED ROAST AT THE END OF THE COOKING CYCLE. At least 2 hours.
With the roast bone side down. Smear Dijon mustard, thyme, garlic, salt and pepper on top of the meat or with any desired spices.
Set the oven temperature at 500? F. Multiply the roast poundage on the package times 5 minutes?.. be as accurate as possible! Example: your roast weighs 5.53 oz. Multiply 5.53 times 5 = 27.65. You would set your timer for (27.65) or 28 minutes. At the end of the 28 minutes, turn the oven temperature off. Leave the roast in the oven for at least 2 hours.
NOTE: If you want it less rare multiply the poundage by 6 minutes per pound.
DURING THIS TIME, DO NOT OPEN THE DOOR, as the meat is still cooking. This method will produce a perfect prime rib, guaranteed, every time, if you follow the instructions carefully.
YORKSHIRE PUDDING
3 eggs
1 1/4 cups milk
1 1/4 cups all-purpose flour
3 tablespoons chopped fresh mixed herbs such as chives, thyme, and parsley
Kosher salt and freshly ground black pepper
1/4 cup reserved beef drippings or melted butter
Preheat the oven to 450 degrees F.
Place an 8 by 12-inch enameled cast iron baking dish or muffin tin in the preheated oven for 10 minutes. Meanwhile, in a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, herbs, a big pinch of salt, and some pepper, beat just until the batter is smooth. Pour the beef drippings into the bottom of the hot pan. Immediately pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes until the pudding is puffy and brown. Serve immediately, it deflates rapidly.
LadyFish's SCALLOPS AND SHRIMP IN CREAM SAUCE
1 lb. scallops
1 lb. shrimp
2 1/2 oz. butter
3 tbsp. Flour
1 tbsp tomato paste
1/2 pt. (1 c.) milk, heavy or whipping cream
1/3 pt. wine
Bake scallops for 20 minutes at 350 degrees with butter and dash of wine. Steam shrimp 3 to 5 minutes. Melt 2 ounces butter. Add flour to make paste. Slowly add milk. Add wine, tomato paste and touch of juice from scallops. Stir until it thickens. Cover on low heat. Add cream sauce to shrimp and scallops. Cook 2 minutes at 350 degrees. Serve in pastry cups. I use cresant rolls in a can, cut them to size and back them in muffin tins. It serves as the perfect vessel for this side dish. Serves 6.
I gotta get out more...
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