Prime Rib

Dec. 17 @ 6:07 PM | recipes |

Prime Rib
Recipe type: Meat
Cuisine: American
 
Ingredients
  • Prime Rib Roast
  • Salt
  • Pepper
Instructions
  1. Method
  2. Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.
  3. Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.
  4. Place the roast fat side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone.
  5. After browning the roast at a 500°F temperature in the oven for 15 minutes, reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. There are so many variables involved that affect cooking time; this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.
  6. Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
  7. Check the temperature of the roast using a meat thermometer 30 to 45 minutes before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2½ hours of total cooking time (15 minutes at 500° and 2¼ hours at 325°). In this case, check after 1 hour 45 minutes of total cooking time, or 1 hour 30 minutes after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
  8. Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
  9. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about ¼-1/2 inch thick.

 


HAM

Dec. 17 @ 5:44 PM | recipes |

HAM Cooking Times And Temperatures

Oven Baking Ham At 350°F

Type of Ham Ham Cut Weight Meat
Thermometer
Temperature
Approximate
Cooking Time
(minutes per pound)
Ham
(cured and smoked)
Arm picnic shoulder (bone-in) 5-8 lbs. 170°F 30 minutes
Shoulder boneless roll 2-3 lbs. 170°F 35-45 minutes
Ham
(smoked, cook before eating)
Half ham (bone-in) 5-7 lbs. 160°F 25-30 minutes
Whole ham 10-14 lbs. 160°F 18-20 minutes
Whole ham 14-16 lbs. 160°F 15-18 minutes
Ham
(smoked, fully cooked, heat at 325°F)
Half ham (bone-in) 5-7 lbs. 140°F 18-20 minutes
Half ham (boneless) 3-4 lbs. 140°F 25-30 minutes
Whole ham (bone-in) 12-14 lbs. 140°F 15 minutes
Whole ham (boneless) 6-8 lbs. 140°F 10-12 minutes
Whole ham (boneless) 14-16 lbs. 140°F 5-7 minutes
Note: Start with meat at refrigerated temperature. Remove the ham from the oven when it reaches
5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands.

Authentic Carne Asada

Aug. 22 @ 12:33 PM | recipes |

Authentic Carne Asada

Marinade Prep: 10 minutes

Marinate: At least 1 hour

Grill: 15 minutes

I could not think of anything tastier to place on the grill than some thin and juicy strips of Carne Asada. This traditional Mexican Carne Asada marinade recipe will marinate 5-6 pounds of meat and can be easily halved or doubled to fit your eating needs. This combination of yummy and smell good ingredients are a must to make your Carne Asada tacos/burritos the most flavorful they can be.

Ingredients:

5-6 Pounds thinly sliced Round Steak OR Flank Steak

1/4 cup vegetable oil 1/2 cup red wine vinegar (can substitute with white vinegar)

1/3 cup lime juice (can substitute with lemon juice)

1/3 cup orange juice

1 cup water

2 tablespoons peeled fresh garlic -crushed

1 tablespoons white pepper

1 1/2 tablespoons salt

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon Mexican oregano

1/4 teaspoon ground cloves

1/2 orange, sliced

1/4 bunch cilantro, chopped (no stems)

The Process 1. Combine all ingredients in a large bowl and whisk to combine. 2. Place Carne Asada in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour Carne Asada marinade on top of beef, cover dish or close bag, and marinate beef for at least 1 hour (overnight is better) before grilling. 3. After the beef is marinated, place the beef on the grill turning the beef only once after about 5-7 minutes depending on how thick the Carne Asada is. 4. Slice up the Carne Asada in small strips and serve with small corn/flour tortillas to make tacos or a larger flour tortilla to make burritos. 5. Enjoy!

 

Authentic Carne Asada
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • I could not think of anything tastier to place on the grill than some thin and juicy strips of Carne Asada. This traditional Mexican Carne Asada marinade recipe will marinate 5-6 pounds of meat and can be easily halved or doubled to fit your eating needs. This combination of yummy and smell good ingredients are a must to make your Carne Asada tacos/burritos the most flavorful they can be.
  • Ingredients:
  • 5-6 Pounds thinly sliced Round Steak OR Flank Steak
  • ¼ cup vegetable oil ½ cup red wine vinegar (can substitute with white vinegar)
  • ⅓ cup lime juice (can substitute with lemon juice)
  • ⅓ cup orange juice
  • 1 cup water
  • 2 tablespoons peeled fresh garlic -crushed
  • 1 tablespoons white pepper
  • 1½ tablespoons salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon Mexican oregano
  • ¼ teaspoon ground cloves
  • ½ orange, sliced
  • ¼ bunch cilantro, chopped (no stems)
Instructions
  1. The Process 1. Combine all ingredients in a large bowl and whisk to combine. 2. Place Carne Asada in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour Carne Asada marinade on top of beef, cover dish or close bag, and marinate beef for at least 1 hour (overnight is better) before grilling. 3. After the beef is marinated, place the beef on the grill turning the beef only once after about 5-7 minutes depending on how thick the Carne Asada is. 4. Slice up the Carne Asada in small strips and serve with small corn/flour tortillas to make tacos or a larger flour tortilla to make burritos. 5. Enjoy!


Prime Rib Roast

Oct. 17 @ 5:44 PM | recipes |

Prime Rib Roast
Author: 
Recipe type: Holiday Splurges
 
Ingredients
  • prime rib roast
  • 2 TBSP butter
Instructions
  1. Select a bone in or boneless prime rib roast,well marbleized. (follow these same directions for ANY size roast.) Let meat stand at room temperature for at least two hours before cooking, longer is better.
  2. The goal is, get it at room temperature and let it stand at room temp. (this aids in the cooking technique)
  3. Preheat oven to 375 degrees.
  4. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.
  5. Place meat on a rack fat side up in shallow roasting pan. Make sure the sides of the pan are not too high. Maybe 2-3 inch sides, or the meat will not brown properly. Also, make sure the roasting pan is only slightly bigger then the roast itself. This will allow the juices to accumulate and not evaporate!
  6. DO NOT COVER;DO NOT ADD WATER.
  7. Put roast in oven; cook for just one hour @ 375. It will crackle and get a beautiful layer or crust to it.
  8. Turn off heat, but DO NOT open oven door at any time until ready to serve. (you can do this step early on and let the oven cool down completely before turning on the oven again)
  9. Regardless of the length of time meat has been in the oven - 30 - 40 minutes before serving; TURN OVEN ON again; reset temperature to 375 degrees.
  10. Cook meat for those remaining 30-40 minutes. If your roast is a bit smaller, you can check the temperature around 20-25 minutes. You want around 120 degrees, because it will continue to cook as it rests. (130 degrees for medium - rare)
  11. Now open the door; remove roast to serving platter. Cover with foil, and let rest for 10-15 minutes.The meat will be very brown and crisp on the outside. Carve into slices,you'll find it beautifully pink all the way through,juicily oozing the succulence which proves that the meat is a medium rare.
  12. If you do not like medium rare meat, please do not make this roast! Prime rib should never be cooked to medium. It will end up like the bottom of your shoe! Leave the medium and well done meat for other cuts of your choice. For a perfectly cooked prime rib roast, invest in a GOOD meat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!
  13. A good cut of meat will not need any seasoning until you serve it.
Notes
This is the recipe we use for perfect Prime Rib roast every time. No matter what size roast you are cooking, the directions are the same. Due to the cost of this roast, I have prepared it this way 2 times and it has never let me down. If you are wanting to try a rib roast for Christmas, try this recipe. You cannot go wrong as it is fool proof. But please use a meat thermometer, it is the best investment you will make if you cook meat once a year or every week!!

 


Prime Rib

Oct. 17 @ 5:29 PM | recipes |

Prime Rib
Author: 
Cuisine: Cowboy!
 
Ingredients
  • 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
  • 4 Tablespoons Olive Oil
  • ½ cup Kosher Salt
  • 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
  • 3 sprigs Rosemary
  • 3 sprigs Thyme
  • ½ cup Minced Garlic
Instructions
  1. IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.
  2. Preheat oven to 500°F
  3. Cut rib loin in half (roast halves separately for more controlled/even cooking.)
  4. Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
  5. Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
  6. NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare!
  7. **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
  8. Remove from oven and let rest at least 20 minutes before slicing.
  9. NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You'll wind up with one prime rib instead of two!

 


Hearty Beef Stew

Oct. 17 @ 5:24 PM | recipes |

Hearty Beef Stew
Author: 
Recipe type: slow cooker
Cuisine: American
 
easy!
Ingredients
  • 2 pounds beef stew meat
  • 2 tsp. beef bouillon
  • ½ cup flour
  • 1 pound baby carrots, cut in half
  • 6-8 potatoes, peeled and chopped
  • 1 onion, chopped
  • salt and pepper
  • 2 cups water
  • ½ cup celery, diced into small pieces
  • 1 cup frozen peas
Instructions
  1. Spray slow cooker with non stick cooking spray. Add stew meat, sprinkle bouillon and flour over roast. Add remaining ingredients except for celery and peas. Cook on high for 4-5 hours or low 7-8 hours. Add celery and peas during last hour of cooking.Stir and enjoy!

 


Hawaiian Haystacks

Oct. 17 @ 5:02 PM | Recipes |

Hawaiian Haystacks
Author: 
Recipe type: slow cooker
 
Ingredients
  • 6 Boneless skinless chicken breasts
  • 1 can chicken broth
  • 2 small cans cream of chicken soup
  • 1 can milk
  • salt and pepper
  • chow mein noodles
  • cooked rice
  • grated cheddar cheese
  • Choice of toppings, including:
  • onions, peppers, olives, pineapple, peas, coconut, almonds, celery, mandarin oranges
Instructions
  1. Spray inside of slow cooker with non-stick cooking spray, add chicken breasts. Mix together chicken broth, soup, milk and pour over chicken. Sprinkle with salt and pepper. Cover and cook on high 3-4 hours or low 6-7 hours. With chicken still in slow cooker, cut chicken into bite sized chunks. Layer chow mein noodles, rice,chicken gravy, cheese and choice of toppings on your plate to make a "haystack".

 


Southwest Shredded Pork

Oct. 17 @ 4:45 PM | Recipes |

Southwest Shredded Pork
Author: 
Recipe type: crock pot/slow cooker
Cuisine: Southwest
 
Easy!
Ingredients
  • 6 pound boneless pork roast
  • ½ envelope taco seasoning
  • ½ cup brown sugar
  • 1 12 oz. can lemon-lime soda
Instructions
  1. Spray crock pot with non-stick cooking spray, place roast in cooker. Mix taco seasoning and brown sugar together, rub into all sides of roast. Pour soda around sides of roast. Cook on low 7-9 hours until meat is fork-tender. Using 2 forks, pull pork apart to shred. Use shredded pork in many recipes including pork burritos or pork salad.