I love a good prime rib roast. You know – deeply brown and crispy on the outside. Perfectly cooked the whole way through. No sign of grey meat. That’s the dream. Reverse sear prime rib makes that dream a reality.
It’s the exact same as reverse sear steaks but on a bigger scale. A grander scale. And this is how you do it. This is the Serious Eats prime rib recipe. If you want more details that’s where you’ll find them.
Steak with thyme white wine reduction. A nice pan-fried steak perched on a smear of truffled mashed potatoes with a drizzle of thyme infused sauce all around. A dish fit for virtually any occasion. Fine dining at home.
Sometimes you need a steak but you can’t get to your grill. It might be raining. It might be covered with a foot of snow like mine is. Pan frying steak is a great way to get your fix no matter what’s going on outside. Steak salad with cilantro lime vinaigrette is a little taste of summer any time you want it.
Chili is a funny thing. Everybody’s got a recipe and no two are alike. Some focus on the chilies. Some on the meat. Some have beans. Some don’t. Some are closer to Mex. Some are definitely Tex. Some taste like spaghetti sauce with a bit of grocery store pre-fab mystery chili powder thrown in. Some I get. Some I don’t. This black bean chili is one I get. I hope you get it too.
A bowl full of chicken gumbo. Over rice or not. Runny like a soup or nice and thick like a stew. It all works. There are two types of gumbo. Those made with a roux and those that aren’t. This is the latter. It’s lighter and heavy on the vegetables. As healthy as a gumbo gets I guess. But it’s still damn tasty.
Making a roux takes time. It’s time well spent when you’re looking for that rich, focus on the chicken and sausage kind of gumbo. Can’t beat it for that flashy cajun, explode in your mouth meal.
Someday I’ll type not quite nigella bacon jam and won’t get a hit. It keeps me up at night. An internet treasure gone forever. That’s why I’m posting my minor tweak on that recipe. It’s very close to the original. Certainly I can’t take any credit for this recipe. I’m just following along here.
Chicken with creole cream sauce on a bed of green chili, garlic mashed potatoes. It takes a rustic cajun dish up a couple big notches.
It goes from down and dirty stew to dinner party. Don’t get me wrong. I love a creole chicken stew. It’s comfort food with spice. But sometimes upscale is the way to go.
Turkey noodle soup from scratch is about the best thing you can do with your leftover turkey. Deep turkey flavour, tender noodles and incredible mouthfeel make this version special.