Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

This is my favorite prime rib for holiday dinners. It is delicious! Please note it should rest in the herbs mixture for 12 to 24 hours. Print Herb-Crusted Prime Rib Author: Kristin Prep time:  1 hour 30 mins Cook time:  2 hours Total time:  3 hours 30 mins Serves: 6-10   Ingredients 3 tablespoons kosher salt 3 tablespoons freshly ground four-pepper blend 1½ tablespoons onion powder 1½ tablespoons garlic powder 1 tablespoon Hungarian paprika 1 tablespoon dried thyme leaves 3-rib standing beef rib roast, about 5 pounds, tied with kitchen string 2 tablespoons olive oil Horseradish cream sauce: ¾ cup heavy cream 1 cup sour cream ½ cup prepared horseradish Juice of 1 lemon Kosher salt and freshly ground pepper, to taste Instructions In a small bowl, stir together the salt, pepper blend, onion powder, garlic powder, paprika and thyme. Set aside. Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours. To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve. Remove the plastic wrap from the roast and let stand at room temperature for 1 hour. Position a rack in the lower third of an oven and preheat to 450°F (230°C). Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to...
Boiled Lobster

Boiled Lobster

Lobsters are a great delicacy and super easy to prepare. Our family cooks them for New Year’s Eve and during the SIDS Foundation’s Clause for a Cause fundraiser. Print Boiled Lobster Author: Kristin Recipe type: Entree Cuisine: American Prep time:  10 mins Cook time:  15 mins Total time:  25 mins Serves: 4   Ingredients 4 live lobsters, 1-2 lbs. each 4 quarts boiling water 4 tablespoon salt 2 bay leaves 1 tablespoon dry mustard 1 stick melted butter 1 lemon cut into wedges Instructions Put large pot with water, salt and seasonings on burner and bring to a boil. Wash lobsters under cold water. As soon as water boils plunge lobsters head first into the pot. Cover, and allow water to reboil. Reduce heat and simmer 1 lb. lobsters for 15 minutes, 2 lb. lobsters for 20 minutes. Remove and place lobsters in sink until cool enough to handle. Place lobster on it's back and cut in half from head to tail. Remove the stomach (in back of the head) and the intestinal vein that runs from the stomach to the tail. Serve with hot melted butter to dip lobster in, lemon to sprinkle on the meat, and claw-crackers to get at the claw meat. 3.4.3177...
Corned Beef

Corned Beef

The traditional St. Patrick’s Day dish. Print Corned Beef Author: Kristin Recipe type: Main Cuisine: American Prep time:  10 mins Cook time:  4 hours Total time:  4 hours 10 mins Serves: 6-8   Ingredients 3½ pounds seasoned corned beef brisket 4 medium sized turnips, peeled and quartered 6 red new potatoes, peeled and quartered 4 large carrots, cut into thirds and the thickest pieces quartered lengthwise 1 small head cabbage, cut into fourths Instructions Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for 3 ½ hours or until the meat is tender (a fork goes through easily). Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Raise the temperature and bring the broth to a high simmer. Cook at a high simmer until the vegetables are tender about 15-30 minutes longer. Slice the meat in thin slices across the grain. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish and mustard. 3.4.3177...

Buttermilk-Chive Mashed Potatoes

Chives and buttermilk give these smooth and fluffy potatoes a great flavor. Print Buttermilk-Chive Mashed Potatoes Author: Kristin Recipe type: Thanksgiving Cuisine: American Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 8   Ingredients 3 pounds russet potatoes, peeled and cut into 2-inch pieces 1 teaspoon kosher salt, plus more, to taste ½ cup buttermilk ¼ cup half-and-half 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces ¼ cup finely chopped fresh chives Freshly ground pepper, to taste Instructions Put the potatoes in a large pot. Add the 2 teaspoons salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander. In a small saucepan over medium heat, combine the buttermilk and half-and-half and heat until just warm. Set aside. Mash the potatoes with a potato masher. Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon until the potatoes are smooth and creamy. Stir in the chives and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. 3.4.3177...

Herbes de Provence Roast Turkey

Herbes de Provence is the perfect herb blend for Thanksgiving turkey. Print Herbes de Provence Roast Turkey Author: Kristin Recipe type: Thanksgiving Cuisine: American Prep time:  1 hour 30 mins Cook time:  3 hours 30 mins Total time:  5 hours Serves: 10-12   Ingredients 1 fresh turkey, about 12 to 16 pounds 1 yellow onion, quartered 2 celery stalks, cut into 2-inch lengths 3 or 4 fresh flat-leaf parsley sprigs 2 to 3 tablespoons herbes de Provence Salt and freshly ground pepper, to taste 4 to 6 tablespoons (1/2 to ¾ stick) unsalted butter, melted Instructions Let the turkey stand at room temperature for 1 hour. Do not leave the turkey at room temperature longer than 1 hour. Position a rack in the lower third of an oven and preheat to 425°F. Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley and 1 tablespoon of the herbes de Provence in the body cavity, and season with salt and pepper. Truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper. Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes. Using 2 pairs of tongs or heat-resistant kitchen gloves or mitts, turn the turkey breast side up and reduce the oven temperature to 325°F. Continue roasting, basting with the remaining...