June 13, 2013

Savory Rolled Rib Roast – Try It Nicely Browned

Preparing a rib roast for ordinary days sounds like time-spending, but not for the kitchen adventurer. In fact, there are home cooks who prefer it slow roasted. Perhaps you have heard of this Savory Rolled Rib Roast Recipe for a million times, but have you ever tried preparing one that’s nicely browned, or seared?

When rib roast has been boned, rolled, and tied up, we call it rolled rib roast. Roasting can be excellent for a large, tender cut of beef, such as rib or rump, rolled-rump, sirloin tip, eye-of-round, when it is arranged in a roasting pan with the rib right-side down and fat-side up. So the difference could be on how it is arranged, cooking time per pound and basting.

Rolled rib roast is very flavorful and you want to create your own perfect rolled rib roast recipe. Try it now with the same recipe.

01 Savory Rolled Rib Roast (Beef and Veal)

Ingredients

3 cloves garlic, crushed
2 tsp salt
1 tsp pepper
1/2 tsp dried leaf marjoram
1/4 cup flour
5 to 6 lb rolled beef roast of beef
2 onions, chopped
6 slices bacon
1 cup dry red table wine or consomme
6 medium potatoes, peeled and halved
3 tomatoes, coarsely chopped
1/4 cup chopped parsley
salt and pepper

Directions

Heat oven to 500 degrees F (260 degree C). Have roasting pan ready. Combine garlic, 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, marjoram and flour. Rub into meat on all sides. Put roast in roasting pan and bring in hot oven. Turn heat down to 325 degree F (160 C) and cook until roast is brown on all sides. Remove roast from oven.

Sprinkle onions over roast. Lay strips of bacon over onions on top of roast and pour wine or consomme over all. Return to oven and roast 25 to 30 minutes per pounds for medium rare. To be sure, use a thermometer:

Rare 140 F (60 degree C), medium 160 F (70 C), well-done 176 F (76 C). Baste often during roasting.

Here is guide for slow roasting roast beef with a crust. Click here.

Add potatoes, tomatoes, and parsley to roasting pan about 1 hour before roast should be done. Sprinkle vegetables with salt and pepper. Lift meat and potatoes out onto a hot platter when they are done. Strain dripping left in pan, pressing through as much of he potato pulp as possible. Return to roasting pan and heat on top of stove, scraping up all browned bits from the bottom of the pan.

Add wine or boiling water to make about 3 cups (750 ml) liquid in pan. Thicken by stirring in a little flour and water mixed together. Taste and season and serve as gravy with roast and potatoes. Don’t forget that a good roasting pan is one that is easy to use when oven-roasting meat, poultry, potatoes and vegetables, then transfer it to the stovetop for creating savory gravies or pan sauces from drippings.

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June 9, 2013

Veal Piccata

Veal Piccata doesn’t suggest for veal alone, it comes with thin spaghetti and broccoli. Check whatever you have in the kitchen as veal can be replaced with chicken breast or thighs, boneless and skinless. The important thing is a quiet, relaxing and savory dinner.

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Veal Piccata

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May 19, 2013

A Home Cook’s Take on Mozza’s Orecchiette with Fennel Sausage and Swiss Chard

Mozza’s Orecchiette with Fennel Sausage and Swiss Chard is an Italian pasta recipe. Sounds healthy with chard but its a big wonder why it was not considered a healthy meal. But what is great about the Mozza cookbook is how detailed it is. Nancy Silverton is an absolute perfectionist and if you follow this recipe to the letter, you’d be spending all day making orecchiette from scratch, as well as your own fennel sausage, your own chicken stock, and your own bread crumbs.

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A Home Cook’s Take on Mozza’s Orecchiette with Fennel Sausage and Swiss Chard

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How to Cook Chinese Sausage

A specific Chinese food wasn’t available to this cook in Florida. His parents came from Las Vegas with some surprises; a truly surprising one. There are different types of Chinese sausage, including roast pork. There can be a duck or pork liver variety. It can be marinated or smoked. Tastes such as sweet, salty, smokey and savory can be present. The sausage can be diced and served with rice.

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How to Cook Chinese Sausage

chinese sausage

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May 14, 2013

The Spicy-Sweet Lamb Rack

Chefs Michael and Patrick Sheerin are already making names for themselves with their innovative cuisine. Here they give us the recipe for one of their most popular dishes, their Lamb Ribs. With such ingredients such as home made molasses pok pok, their own homemade spice rub and their tai pickled chilies, this recipe packs a delicious punch.

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The Spicy-Sweet Lamb Rack

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April 28, 2013

Spice-Rubbed Smoked Ribs with Maple Horseradish Baste

This is a Rib Recipe from Chef Bobby Flay. He shares the secret to making perfect smoked ribs. For everyone’s information, Bobby Flay’s recipes are delicious. The only thing I did differently was to add an extra brown sugar. Now I’m told to always keep it on hand. The sauce is amazing and you will have extra which is fine for making leftovers in the slow cooker during the week. The map sauce was also very good.

Maple-Apple-Ribs-Recipezaar-179407.card

Ingredients
Serves 8

Maple-Horseradish Glaze:

2 cups pure maple syrup
1/2 cup prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chili powder
Salt and freshly ground pepper

Ribs:

1/3 cup Spanish paprika
3 tablespoons ancho chili powder
3 tablespoons New Mexican chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 tablespoons kosher salt
2 teaspoons ground black pepper
3 cups wood chips (hickory, mesquite, or applewood)\
racks pork ribs (3 pounds each)

Preparation:
Serves 4

Glaze:

Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.

Ribs:
Stir spices together in a medium bowl.

About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips. Bring temperature to 220 degrees F.

Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 4 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.

The alternate cooking method for these ribs is to use the Stovetop Cooker from Cameron’s. Prepare everything the same to start but instead of soaking chips and starting the grill, add applewood or cherry chips to the Stovetop Smoker and place in a 275 degree oven for 4 hours. Do not open the smoker during cooking. After removing from the oven, test to be sure the internal temperature has reached 210 to 220 degrees. Then brush liberally with the glaze. Some like to finish the ribs with the glaze by placing under the broiler for a couple of minutes.

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Paleo Recipe – Spicy Slow Cooker Ribs

Slow cookers can be a “godsend” for anyone following the Paleo diet, as an hours-long cooking process helps tenderize even the toughest cuts of meat.

We’re well aware that cavemen did not have slow cookers, but they were no strangers to slow cooking over an open fire—and that’s close enough for us. So it’s nothing to worry if your kitchen doesn’t own a slow-cooker. There are alternatives that will allow you to slow cook and still get the same results. This appetizer gets its flavor from herbs and spices instead of a thick, sugary glaze, so you don’t need to feel guilty about whipping up this recipe more than once during summer days Madness.

Try this Paleo inspired rib recipe.

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April 25, 2013

How to Grill Perfect Lamb Rib or Loin Chops

There are three main options when choosing which lamb chops you wish to cook. This first are the shoulder chops, cut from the forefront of the animal, and have a good amount of fat and tissue, though this makes them considerably chewy. Then there are rib chops, which have a smooth flavor, and can be expensive. The third are loin chops, cut from between the ribs and the leg, are also smooth in their flavor. They are the heartiest of the three in terms of meat.

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How to Grill Perfect Lamb Rib or Loin Chops

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April 5, 2013

New York Steaks with Wine Sauce

In New York Steaks with Wine Sauce, Giangi reviews her take on this classic dish. She cautions not to be intimidated by the wordy explanation for preparation as it disguises the ease of this dish’s preparation. She suggests several possible replacement cuts of meat and some further preparation tips before giving the full recipe and preparation instructions. Read more to see her pictures of the finished steak covered in her wine sauce!

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New York Steaks with Wine Sauce

new-york-steaks

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March 29, 2013

Kofta Meatballs with Sweet and Sour Cherry Sauce

Relaxing at home over a yearly spring break can be casual but the food can be as outside-the-norm elegant and memorable as any vacation trip. Kofta Meatballs with Sweet and Sour Cherry sauce, an Arabian recipe that uses lamb (pork, beef, chicken or turkey may be used instead, which makes this a very versatile recipe), is a skewered treat that is simple to prepare and will leave a lasting impression for a special or any occasion. A splash of brandy will help us all transition from winter to spring!

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Kofta Meatballs with Sweet and Sour Cherry Sauce

kofta meatballs

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