One 5+ pound standing rib roast
1 tsp salt
1/3 c. molasses
2 tbs coarse grond black pepper
2 tsp dried ground thyme
Preheat oven to 400. Sprinkle salt over roast and place in oven on rack in a roasting pan with meat thermometer (thermometer tip should me as near middle of roast as possible and not near any bone) rib side down. This will allow the layer of fat to “baste” the opposite side.
Combine molasses,pepper and thyme.
When interior temperature of meat reaches aprox 125, remove roast and brush on glaze sauce. Place back in oven and leave until interior temperature reaches 135-140. Remove from oven and brush on more glaze and cover roast with foil for aprox 15-20 minutes. Roast should reach and interor temperature of 145-150. Temperatures are beased on a roast done medium rare. Add aprox 10 degrees for medium.
This meat goes well with a nice burgundy.
After 3 days, and a couple of “less-than-spectacular” results, finally got one that is pretty good, and really simple. Best part, it’s pretty healthy too.
- 1 boneless, skinless chicken breast
- 3 cups of kale (other greens would probably do, but this is what i used) with all stems completely removed
- 1/4 cup olive oil
- 2 tsp minced garlic
Put olive oil and garlic in a pan on med-low heat. Rinse and blot dry chicken then cut 3 lengthwise slices about 1/3-1/2 way through breast. This will allow flavor to infuse the meat completely and make it easy to check when done all the way through. Salt and pepper to taste. When the garlic just starts to turn golden, place the chicken in the pan and cook until done, turning at regular intervals.
After removing chicken, place kale in the pan and cover. Cook until kale is wilted (12-15 minutes) stirring every few minutes to wilt evenly.
Note: If oil begins to discolor (turn slightly brown), not to worry. In fact, i noticed on the last 2 tries it may actually enhance the flavor of the greens.
I like a semi-dry Riesling with this one.
- Fresh pineapple cut into approx 1/2 inch chunks
- 1/2 cup dark rum
- 3 tablespoons lime juice
- Lime peel cut in long strips
- 1 tbsp cornstarch
Put all ingredients in a slow cooker and mix well. Cover and cook on high 3-4 hours. Spoon it up warm over vanilla ice cream.
You can use a can (about 20 oz.) of crushed pineapple, but then cook for no more than 3 hours.
Can’t recall where i found the idea for this one, but it is excellent. It’s a good “couples meal” as the preparation can be divided/shared. Throw in a bottle or 2 of a nice white (we use Pinot gregio) and it can make for a very pleasant romantic evening.
You will need:
- 2 strips bacon, chopped into small pieces
- 1/2 red onion minced
- 1 clove garlic, minced
- 20 oz white beans, drained and rinsed
- 4 cups baby spinach
- 1 pound large sea scallops
- 1 tbsp butter
- 1 lemon, juiced
- salt and pepper to taste
- Heat a saucepan on low heat and cook bacon until it begins to crisp. Pour off half the grease. Add onion and garlic and saute until onion is soft and translucent (2-3 minutes) Add white beans and spinach and continue to cook until spinach is wilted. Keep this warm while you prepare the scallops.
- Heat a large skillet or saute pan on medium high. Blot scallops dry with paper towel. Add butter to pan and when melted, add scallops and sear 2-3 minutes on each side until deeply carmelized. (Don’t move except to turn)
- Before serving, add lemon juice to bean/spinach mixture along with salt and pepper to taste.Divide bean/spinach mixture and top with scallops.
Tried this one out with some leftover pineapple and used both canned slices and fresh chunks. (Not at the same time) The fresh definitely came out better.
Just take some fresh chunked pineapple and throw it on the grill. Brush with teriyaki sauce while turning regularly (every few minutes) until it just starts to char around the edges. Spread it over a bed of your favorite salad lettuce (romaine here) and any other fresh veggie that suits you. I did tomato wedges and broccoli, and topped that with Ken’s Steakhouse Asian Sesame dressing.
This one is just plain yummy. Take however many boneless, skinless chicken breasts you care to eat and marinade them in teriyaki sauce for an hour or 2. Place 2 pineapple slices on the chicken and secure them in place by wrapping the whole thing with 2 stips of a good apple or hickory smoked bacon. Preheat oven to 375 degrees and throw them bad boys in. About 45 minutes to an hour should do the trick. Agan, this one should go well with the pineapple salad. You may want to try a sweet or semi-sweet riesling with this one. Grandma likes the Pacific Rim Sweet where i like the Summit Estates Reisling. PR is a very sweet wine while SE is just slightly drier.
While marinating is suggested in Veri Veri, an occaisional liberal dose of Kikkoman’s Teriyaki Sauce is good during cooking for additional flavoring.
This one is, bar none, my favorite weekend, relax-on-the-porch fare. It’s really quite simple and doesn’t take long at all. All you need is a pound of large shrimp, a pound of beef smoked sausage (cut into about 1/2-3/4″ chunks) and around a pound of fresh pineapple chunks. The basting sauce will consist of a cup of fresh pineapple juice and about a half cup of teriyaki sauce.
That last ingredient DOES make a difference. I’ve found an exceptional teriyaki called Veri Veri Teriyaki. It’s made by Soy Vay, and there is an interesting story behind it. Supposedly, a Jewish boy and a Chinese girl started talking about a common interest: cooking. They soon realized that by combining the best of their family’s cooking secrets, they could create new and unique tastes. When i tried Veri Veri, i was convinced of the veracity of that tale. It’s a combination of garlic, ginger, sesame seeds, soy sauce and expeller pressed oils. People, this stuff will spoil you. It is scrumptious. (Yes Viv, i learned that one from you dear.)
Anyway, on to the food. I soak bamboo skewers in water for about 30 minutes. I DIDN’T do this the first time and learned my lesson. If you don’t soak them, the ends burn off quickly on the grill and this makes taking them off messy and hot. After being properly soaked, alternate ingredients on the skewers until full. Lightly oil the grill to preclude sticking, and we’re off. As soon as you place the kabobs on the grill, baste both sides with the basting sauce and continue to do so at regular intervals (basically, whenever you turn them, or every 5 minutes until done to your liking) This dish goes pretty well with the “pineapple salad” found elsewhere on this site and if you want to go all in, set up and ice cold Corona with a lime wedge on the side.