Christmas Prime Rib

This was my first time cooking Prime Rib and I was very nervous. I always overcook my steaks and I wanted to make sure they were just right. The whole fam-damily was coming over for Christmas Dinner and it would have to be perfect.

I started out with 18 pounds of Prime Rib that I was able to get a second mortgage on my house to cover the cost. :| I removed them from the refrigerator 1 hour before I planned on starting cooking them and let them warm up to room temperature. In the meantime I removed the fatty layer and separated the bottom ribs from the top roast. The fat that I cut away and the bottom bones I used as a natural rack in the pan so the roast wasn't sitting directly on the bottom on the pan itself. I pre-heated the oven to 450 def F. I seasoned the roast portion on all sides with lots of pepper, garlic powder, Mrs Dash's Table Blend Seasoning and a little Mrs Dash's Extra Hot Spicy seasoning.

Once the oven reached temperature I placed the pan into the oven and cooked for about 20 minutes and them reduced the heat down to 325 deg F for 1 hour. The meat thermometer registered about 90-100 degrees F in the meat center. I transfered the pan to the pre-heated grill outside and cooked on high heat for 15 minutes and reduced it down to low for 45 minutes. The last 20 minutes I placed soaked Apple Wood Chips in aluminum foil in the grill on the flame so they would heat up and burn fast. Once the chips started to ignite, I turned off the grill and let the smoke from the chips saturate the meat for the next 30 minutes while the meat was cooling down inside the grill.

I was hoping to make a grave from the drippings in the pan, but it was pure fat. It immediately became an additive to the dog food that I make weekly for Buster the Wonder Dog. This dog is so dumb, its a wonder he's still alive! I'll have to add a blog about dog and cat food. The Vet thought our 13 years old cat was only 4 years old. She doesn't eat "cat" food other than friskies to keep the tartar off of her teeth. Anyway... Back to the Prime Rib...

Nervously I sliced off the end piece of the Prime Rib and I saw a nice pink middle. It turned out perfect with the middle pieces being rare. No steak knives were placed on the table, just regular dining knives that melted through the meat. My Prime Rib cherry was popped and it felt good!

Ed and Liz's Fun Night Chili con Carne

This is a recipe where we each participated and had a fun time making it together. 

• 6 dried Ancho chile, stems and seeds removed
• 6 dries New Mexican chiles, stems and seeds removed
• 2 Tablespoons ground Cayenne pepper
• 2 pounds ground beef
• 1 pound stew meat, cut into small pieces
• 1 pound ground pork
• 2 medium onions
• ½ head garlic, chopped
• 2 teaspoons ground cumin
• 3 - 4 teaspoons dried oregano
• 1 cap full Mrs Dash's Extra Spice seasoning
• Salt and pepper to taste
• 3 cups chicken broth
• 2 small cans tomato sauce
• 1 – 28 oz can Hunts diced tomatoes (garlic and oregano flavor)
• 2 – 14 oz cans Hunts diced tomatoes (roasted garlic flavor)
• 1 – small can diced jalapeños
• 2 small cans diced green chiles
• 3 – 14 oz cans Red Kidney Beans

Wash off dried chiles well and then cover dries chiles with hot water and soak at least 15 mines to re-hydrate. Removed stems and seeds and put in blender and slowly add the water they were soaking in until pureed smooth and paste-like.

In a large pot, saute meat until browned. While browning, saute the onions until translucent and add the chopped garlic and cook for 2 minutes. Add the garlic and onion mixture to the browned meat and cook until the water (that the meat companies add to meat to make it weigh more) from the meat is reduced (or just spoon it out).

Stir in all ingredients, except the chile paste and Red Kidney Beans. Simmer one hour stirring occasionally. Stir in the Red Kidney Beans and ½ of the Chile paste mixture. Simmer 15 minutes and taste. Adjust the flavor by adding more chile paste, salt and pepper and simmer 15 minutes.

Serve over rice or with corn bread.

Salmon and Chimichurri Sauce

For the Chimichurri (pronounced chimichurri):

• 1/2 cup extra-virgin olive oil
• 1 cup chopped cilantro
• juice from 2 lemons
• juice from 1 lime
• 1 Tablespoon minced garlic
• 2 Tablespoons Chili Powder
• 1/4 teaspoon Chimayo Powder
• 1/4 teaspoon Mrs Dash Extra Spicy
• 1 can 12 oz tomato sauce
• 1 can 7 oz Green Chile peppers, diced or 3 roasted Green Chiles, peeled and chopped
• salt and pepper to taste

For the fish (pronounced fish):

• 1 Tablespoon paprika
• 1 teaspoon cayenne
• 2 Tablespoons olive oil
• 4 - 6 ounce salmon steaks
• 1 Tablespoon garlic, minced
• 1 Tablespoon Soy Sauce

Prepare the Chimichurri: Stir in all ingredients, season with salt and pepper to taste and coarsely blend (pulse a few times) in a food processor. Set aside. This could be made teh day before so that the ingredients blend.

Spray grill with non-stick spray. Heat grill to medium-high heat.

Prepare fish: combine the oil and peppers and brush on to the salmon steaks. Grill the salmon steaks 6 minutes on each side.

Top the salmon with generous servings of the chimichurri sauce. Garnish with lime slices and winning lotto tickets. Serve with yellow rice and Pinot Noir wine.

Shrimp Jambalaya

Ingredients

• 1-1/2 pounds medium shrimp - peels and deveined
• (Optionally) Add bay scallops, mussels or cut up Cod fish
• 1/2 Tablespoon extra-virgin Olive oil
• 4-6 jalapeños sliced
• 1 Tablespoon Cayenne pepper
• 1 Tablespoon Mrs Dash Extra Spicy seasoning
• 1 Tablespoon Tabasco sauce
• 1/2 teaspoon paprika
• 1/2 pound well cooked and drained bacon
• 1 package of Hot Sausage links, sliced
• 2 bunches green onions sliced
• 6 cloves garlic
• 1 large red Bell pepper
• 1 large Orange pepper
• 2-16 ounces canned diced tomatoes (with Garlic and Oregano)
• 1 Tablespoon fresh Basil chopped
• 2 cups chicken broth
• 1/4 cup vodka

•  Brown rice
• Texas Toast or French bread

Directions

In a large (8 quart) pot, saute bacon and sausage until well cooked and bacon is crispy, but not burnt. Place bacon and sausage on a paper towel to drain and cool. Leave the bacon grease in the pot and scrape the bottom to loosen any bacon droppings.

Add olive oil (if needed) to the bacon grease and add the white parts of the green onion. Cook over medium-high heat for 1 minute. Add the garlic, jalapeños, bell pepper and cook about 1 minute.

Slowly add the diced tomato with its sauce, chicken broth and basil and bring to a boil stirring occasionally. As soon as it begins to boil, Stir in shrimp (and other seafood), all chile powders and sauces and cook until shrimp turn pink and are cooked (about 2-3 minutes) - stir occasionally. Add the vodka (to the pot and not to your glass) and sausage, 1/2 of the remaining green onion tops and crumble the bacon on top. Cook 1 minute stirring constantly and remove from heat. Add Tabasco and salt and pepper to taste. Add remaining green onion tops as a garnish.

Serve over rice and with french bread for dipping in the sauce.

Greek Salad

• 4 ounces frozen Artichoke hearts
• 1 Tablespoon water
• 1 large cucumber
• 1 large tomato cut into wedges
• 1/2 yell bell pepper sliced into rings
• 1/2 cup red onions sliced into rings
• 5 large green olives halved
• 2 Tablespoons extra-virgin olive oil
• 1-1/2 teaspoon dried oregano
• 1 teaspoon grated lemon peel
• 1/4 cup cheese (I'm not a cheese person, so Feta or Blue is fine in your salad - just not in MY salad)

Cook artichokes with water in microwave for about 2 minutes. Drain and cool.

Stripe the cucumber (peel the skin lengthwise in stripes). Cut the cucumbers lengthwise and scoop out the seeds and then flip them over and cut them into half moons.

Arrange the artichokes, cucumbers, tomatoes, pepper, onion and olives in a large bowl.

Whisk oil, vinegar, oregano and lemon peel together and pout dressing evenly over the salad. Sprinkle (or not) the cheese on top.

Sweet-and-Hot Shrimp

• 16 jumbo shrimp with tails on (approx 1 pound)
• 1/2 cup orange juice
• 1/4 cup peach jelly
  
• 1/3 cup lime juice
• fresh snipped cilantro (optional)
  
• 1 fresh jalapeño, seeded and chopped
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon Mrs Dash Table Blend seasoning
  
• 8 slices of bacon, partially cooked and drained
• wooden skewers

Prepare shrimp by cleaning, deveining and patting dry. Combine orange marmalade, lime juice, cilantro, jalapeño, sesame oil, and Mrs Dash seasoning in a small sauce pan. Cook and stir over medium heat until melted. Remove from heat and cool completely.

Put shrimp in a plastic bag and pour cooled marmalade sauce over the shrimp. Seal the bag and refrigerate for 2-3 hours. Remove the shrimp from the marmalade and discard (the marmalade not the shrimp!).

Soak the skewers on water for 20 minutes before using. Thread the bacon accordion-style over and around each shrimp on the skewer or any other fancy way you can get it on there.

Cook on medium heat grill turning occassionally for approximately 10 minutes or until the shrimp is cooked and pink.

Transfer the shrimp and bacon to a platter so nobody pokes their eye out after a few Apple Margaritas trying to get the bottom most shrimp off the skewer.

Apple Margaritas

• 1 - 12 ounce can frozen apple juice concentrate thawed
• 1-1/4 cups tequila
• 2 Tablespoons Apple Brandy (or Calvados)
• 1-1/2 teaspoon lime peel
• 2 tablespoons lime juice
• 3 cups of ice
• 1 Granny Smith apple, cut into wedges

Combine all ingredients in a blender while slowly adding the ice until the mixture is slushy.
Coat the rims of the margarita glasses with coarse sugar.
Pour mixture into glasses, like dah!! and garnish with apple wedges.

Don't drink if you are on a low carb diet or need to be anywhere important in the morning. Keep sunglasses handy for the next day.

Black Bean Salsa

• 1 - 15 ounce can Black Beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium tomato, seeded and chopped
• 1/2 cup sliced green onions
• 1/4 cup lime juice
• 1 Tablespoon snipped fresh cilantro
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• salt and pepper to taste
  
• 1/2 teaspoon cayenne pepper powder or more to taste
  
• 1/2 capful Mrs Dash Extra Spicy Seasoning

Combine all ingredients and mix well. Cover and refrigerate for at least 4 hours. Garnish with sprigs of cilantro. Makes about 3-1/2 cups. Serve with, well, with ... Everything!!

Flat Bottom Fruit Pie

• 1 Ready-to-Use Pie crust (1/2 of 15 oz)
• 1 teaspoon cinnamon sugar (3/4 sugar - 1/4 cinnamon)
• 1-1/2 cups Half-and-Half
• 1 package Jell-o Vanilla Flavor Instant Pudding
• 1 cup thawed Cool Whip
• 1-1/2 cup Peach Slices (not in syrup)
• 1/2 cup Blueberries
• 1/2 cup Raspberries

Pre-Heat oven to 450 degrees.

Unroll pie crust on a baking sheet and sprinkle with the cinnamon sugar. Bake 8-10 minutes and then allow to cool.

Beat with whisk Half-and-Half with the Instant pudding for 2 minutes and stir in Cool Whip. Refrigerate until ready to use.

Spread mixture over pie crust and top with the fruit.

Chipotle Shrimp

• 1/2 cup mayonnaise
• 1 Tablespoons chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
• 1/2 teaspoon salt
• 4 cups frozen corn (cooked - microwave with 1 Tablespoon water)
• 1/3 cup water
  
• 4 scallions sliced
• 1 lb peeled and deveined large shrimp (21-25 count)
• 1 cup bread crumb

Place oven rack in middle position and pre-heat oven to 475 degrees.

Stir mayo, chipotle with adobo sauce and salt in a bowl.

Pulse 1-1/2 cups corn, in food processor with water and 2 Tablespoons Mayo mixture until coarsely pureed. Transfer mixture into a shallow roasting pan along with remaining corn and scallions.

Toss shrimp into remaining chipotle mayo mixture to coat.

Put bread crumbs in a plastic bag and add shrimp in small batches. Shake until coated. Place shrimp in a single layer on top of the corn mixture in the roasting pan.

Roast until bread crumbs are golden and shrimp are cooked through (about 18 minutes).

Recipe modified from Gourmet magazine, June 2007 edition

Adobo Pork Chops

• 2-1/2 Tablespoons Olive Oil
• 2 Tablespoons paprika
• 1-1/2 Tablespoon dried Oregano
• 6 cloves minced garlic
• 1-1/2 teaspoon ground cumin
• 1 teaspoon dried red pepper flakes (Dried Ancho, chile de arbol, New Mexican, etc.)
• 1 teaspoon Mrs Dash Extra Spicy seasoning
• 1-1/2 teaspoon finely grated lime zest
• 1-1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 thick bone-in pork chops

Stir all ingredients together to form a paste, except pork chops - its pretty hard to stir pork chops! Rub the paste on the pork chops. The pork chops can marinate with the rub on for up to 4 hours in refrigerator, if desired. Oil grill rack and grill chops over high heat until browned on each side (about 3 minutes). Turn chops over to prevent burning.

Lower heat to medium and move chops to indirect heat area of grill and cover them with an inverted roasting pan or a foil tent. Turn once and cook until meat thermometer inserted horizontally reaches 145 degrees (about 8-10 minutes). Transfer to platter and let stand 5 minutes before serving.

Garlic Roasted Potatoes and Artichokes

• 2-1/2 pounds tiny new potatoes, halved
• 2 Tablespoons olive oil
• 8 cloves garlic, thinly sliced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon Mrs Dash Table Blend seasoning
• 2 9-oz packages frozen artichoke hearts, thawed
• 1 teaspoon snipped fresh parsley
• 2 tablespoons lemon juice
• 1/2 cup grated mild cheddar cheese (Optional)
  

Place potatoes in a greased roasting pan. Combines oil, garlic, salt, pepper, Mrs Dash seasoning, and drizzle over potatoes and tossing them to coat. Roast potatoes uncovered at 425 degrees for 25 minutes, stirring once. Stir in artichokes and roast an additional 10 - 15 minutes.

Sprinkle potatoes and artichokes with lemon juice and parsley. Toss gently to coat. Sprinkle cheddar cheese on top and server.

Martini-Marinated Filet Mignon and Spinach

• 6 to 8 ounce beef tenderloin steaks cut 1 inch think
• 1 Tablespoon coarsely ground pepper
• 2 teaspoons kosher salt or sea salt
• 2 Tablespoons snipped fresh parsley
• 2 Tablespoons snipped fresh chives
  
• 4 cloves garlic, minced
• 1 Teaspoon Mrs Dash Extra Spicy seasoning
• 1/3 cup vodka
• 1/4 cup olive oil
• 1 tablespoon vermouth
• 2 Tablespoons olive oil
• 3 Tablespoons pine nuts
• 12 oz baby spinach

Trim fat from steaks. Rub both sides with salt and pepper. Place steaks in a resealable plastic bag. Add parsley, chives, garlic, vodka, 1/4 cup olive oil, vermouth. Seal bag and turn to coat steaks. Marinate in refrigerator 30 minutes, turning at least twice.

Drain meat and discard marinade. Grill steaks over uncovered charcoal grill over medium heat turning once. Allow 11-14 minutes medium rare, 14-18 minutes for medium. If using gas grill - cover grill.

Heat 2 Tablespoons olive oil in extra-large skillet over medium-high heat. Add pine nuts and cook 1-2 minutes, stirring constantly so they do not burn. Remove pine nuts and add spinach to hot skillet. Cook 3-4 minutes until leaves are wilted. Transfer spinach to a serving bowl and sprinkle with pine nuts. Serve steak with spinach.

Dr. Jerkin' Pepper BBQ Sauce

• 1 cup chopped onions
• 6 cloves garlic, minced
• 2 Tablespoons butter
• 1 - 15 oz can tomato sauce
• 1 - 12 oz can Dr Pepper (NOT Diet)
• 3 Tablespoons vinegar
• 1 Tablespoon red chile powder
• 2 Tablespoons packed brown sugar
• 1 Tablespoon Jamaican Jerk seasoning

Cook onions and garlic in butter in a medium saucepan over medium heat for 5 minutes or until tender.

Stir in tomato sauce, Dr Pepper, vinegar, brown sugar and jerk seasoning. Bring to a boil and then simmer uncovered for 1 hour until mixture is about 2-3/4 cups. Stir occasionally.

Brush sauce onto ribs or other grilled meat during the last 10 minutes of cooking and serve as a table sauce.

May be refrigerated for up to 3 days.

Monica's Cheesy Potato Casserole

• 1 can Cream of Chicken soup
• 2 cups shredded Cheddar Cheese
• 2 cups crushed corn flakes
• 3/4 cup melted butter (1/2 cup and 1/4 cup)
  
• 1 - 16 oz container Sour Cream
• 1/2 cup chopped yellow onion
• 32 oz shredded Hash Browns
• 1 teaspoon salt and pepper

Pre-heat oven to 350 degrees.

Mix hash browns, soup, sour cream, cheese, onion, salt and pepper and 1/2 cup melted butter in a bowl until combined.

Spray 13x9 casserole pan with cooking spray. Spread potato mixture into pan. Combine crumbled corn flakes and remaining melted butter in a 1-Quart plastic bag and mix by shaking to Mexican music for 30 seconds. Spread corn flake mixture on top of of potato mixture.

Cook 1 hour, uncovered.

Chipotle-Honey Marinade and Sauce

• 1 pound plum tomatoes (8 small) halved and seeded
• 1/4+ of a 7 oz can Chipotle Peppers in Adobo sauce
• 2 Tablespoons snipped fresh Oregano
• 1 Tablespoon minced roasted garlic (the bottled kind) or just make your own.
  
• 3/4 cup honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 teaspoon toasted sesame oil
• 1-1/2 teaspoon ground cumin
• 1 teaspoon Mrs Dash Extra Spicy seasoning
  
• 1 teaspoon salt

Pre-heat broiler on high. Place tomatoes halves down on lightly oiled broiler pan. Broil 3-4 inches from heat for 4-5 minutes or until skins are charred. Do not allow to catch on fire and burn your kitchen down! Remove and cool tomatoes until easy to handle - peel and discard skin or pin them up on a cork board as tomato kills.

Place chipotle peppers in adobo sauce, tomatoes, oregano and garlic in blender and blend until smooth.

Combine chipotle mixture, honey, molasses, vinegar, sesame oil, cumin and salt in a large bowl. Mix until combined well.

Use mixture as a marinade or table sauce. It can be refrigerated for up to 3 days, after which it will turn into a pumpkin and take over your refrigerator, by holding the mayonnaise hostage.

Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.

Ed's Killer Margaritas

1 - 12 oz can Minute Maid Limeade concentrate
12 oz Tequila
1 oz Triple Sec
lime slices for garnish

Spoon the Limeade onto a blender and pour the tequila into the limeade can as a measure. Add Triple Sec and lots of ice. Blend to desired consistency.

Rim margarita glasses with salt (whether or not your friends want salt - just say you forgot) and garnish with lime slices.

What makes a good margarita?? It is the quality of the tequila that you use. Remember... "Life is too short to drink cheap tequila!"

Blueberry Fizz Cocktail

• 2 liter bottle of ginger ale, chilled
• 1 cup blueberries
• 1 lemon, thinly sliced and seeded
• 1 lime, thinly sliced and seeded
• 2 Tablespoons crystallized ginger or 1 Tablespoon grated Fresh ginger
• 1/2 cup good quality vodka

Pour ginger ale and vodka into the pitcher. Add the blueberries, lemon, lime and ginger into the pitcher (save a few of the lemon/lime slices for glass-garnish*). Cover and refrigerate 2 to 4 hours (if you can wait that long).

Garnish the glasses with a lemon or lime slice.

Drink hardily with friends until everyone's problems vanish or aliens beam you up.

* glass-garnish - this is an Ed-ism that you may use freely, citing your source, of course.

Watermelon Soup

OK, I haven't tried this one yet, but I will. The recipe it looks interesting and I guarantee if you serve it people will talk about the Watermelon Soup that they had the previous day!

• 1 each 5-6 pound seedless Watermelon
  
• Sugar to taste (??)
• 3/4 cup thin strips carrot, zucchini and/or yellow squash
• 1 Tablespoon balsamic vinegar

Halve the melon and scoop out the pulp. Blend in food processor or blender until smooth. Line a colander with cheesecloth and strain the pulp into a bowl, pressing out as much juice as possible. (The magazine says to discard the pulp, but I say nibble on it while you're cooking the veggies.)

Measure out 6 cups of the watermelon juice and add water, if needed to make 6 cups. Add sugar to taste (again, ???), cover and refrigerate at least 2 hours.

Bring a pot of slightly salted water to a boil and then add the vegetables and cook for 2 minutes. Drain, pat dry and wrap the vegetables in plastic wrap and refrigerate until ready to serve.

To serve, stir balsamic vinegar into soup. Ladle soup into bowls and top with the cooked vegetables. Garnish with a sprig of cilantro.

Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.

Jalapeño Pepper Garnish

• 10 jalapeños
• 10 red jalapeños
• 10 Serrano peppers
• 2 whole heads of garlic
• 1 small red onion
  
• 1 cup baby carrots
• 1 bunch celery
• 1 cup Olive oil
• 1 cap of Mrs Dash Garlic and Herb Seasoning
• 1 cap of Mrs Dash Extra Spicy Seasoning
• 2 Tablespoons Balsamic Vinegar
• Cider vinegar
  
• 1 teaspoon salt
  

Place jalapeños in food processor and coarsely chop using the pulse button. Put the jalapeños in a bowl and pour cider vinegar over them to soak for 15-30 minutes. Place remaining ingredients in a food processor and pulse until all ingredients are coarsely chopped. Dump the jalapeños into a strainer to strain vinegar. Do not rinse.

Pour olive oil into a large pot.  Add all ingredients and cook over medium to high heat for about 5 minutes.  Add seasoning and Balsamic Vinegar and stir, then reduce to medium-low heat for an additional 15 minutes. Allow to cool and spoon into jars and refrigerate.

Spoon over eggs in the morning for a real treat. Wake up those intestines to start the day off right!