The Weekend Gourmet » Recipes

Oven Roasted Tomatoes

admin — Wed, 24 Mar 2010 13:35:34 +0000

Can you tell I love tomatoes? One of my favorite ways to enjoy them is Oven Roasted. The flavor is so concentrated and smoky, and great for making sauces, pizzas, tossed in pasta or salads…so many uses. Also, very easy to make. I like to use locally grown Hamakua Cocktail Tomatoes when I roast tomatoes. These are smaller than regular tomatoes and larger than cherry or grape tomatoes, just about the size of a golf ball.

Oven Roasted Tomatoes

2 clamshells, (2 pounds) Cocktail Tomatoes
Kosher Salt
Olive Oil
8 cloves garlic

Preheat oven to 375 degrees.

Slice tomatoes in half vertically from top to bottom. Arrange seed side up on a lined sheet pan.

Drizzle with olive oil. Sprinkle with kosher salt.

Smash garlic cloves, and roughly chop. Drizzle garlic with olive oil. Toss garlic on top of tomatoes.

Bake for 45 minutes.

Mainland-Style Ahi Poke, Tuna Tartare

admin — Thu, 18 Mar 2010 22:27:50 +0000

No single dish says “Hawaii” to me more than Ahi Poke. It brings back memories of when I first lived in the Hawaiian islands, on Maui, during my windsurfing-bookwriting-sabbatical-from-San-Francisco-lawyer-life days. My roommate, Rick, and I used to get ”Poke” (make sure you say Po-Kay, not Po-Key, I think that means something else!) from the market every time we went shopping. It was spicy and rich, and crunchy from the green onions, all at the same time. We were both on tight budgets, so it was a luxury item we looked forward to. Even so, the small container we picked up never lasted more than a few hours.

Ahi Poke means simply “Ahi, Sliced.” Ahi Poke originated with Hawaii’s fishermen and was nothing more than a blend sliced fresh raw ahi tuna, limu (seaweed) and Hawaiian salt. With the Japanese influence in the islands, the recipe has evolved to often include Shoyu (soy sauce) and/or wasabi.

Local-style Ahi Poke is something you’ll find here on the islands at almost any gathering or special occasion. But it’s not just for parties. It’s an every day kind of thing. Many grocery stores even have a special deli section that features just Ahi Poke, in several different preparations.

On the mainland, people know Ahi Poke as Tuna Tartare. Tuna Tartare (and Ahi Poke) come in more variations that you can name. One of my favorite dishes for years, at Michael Mina’s renowned San Francisco restaurant, Aqua, was the Tuna Tartare. I really don’t think I have ever had a better version than that original recipe.

So luckily for me, the other day, our neighbor, Michael, brought over some fresh Ahi that he had just caught. Perfect opportunity to make my own version of Ahi Poke. This recipe is loosely based on the Tuna Tartare that was once served at Aqua. I’ve tried to remember what I think was in it, but it has been about 10 years and my memory fails me!

Mainland-Style Ahi Poke (aka Tuna Tartare)

1 Pound Fresh, Sashimi Grade Ahi
1 1/2 TBS Sesame Oil
1 Tsp Kosher Salt
1 Tsp Fresh Grated Ginger (or 1/4 Tsp of Ground Powdered Ginger)
1 Tsp Red Chili Powder
1/4 Tsp Allspice
1/4 Tsp Cinnamon
1 Red Anjou Pear (Peeled, cored)
4 TBSP toasted Pine Nuts
Optional: 1 Raw Egg Yolk (if not using egg yolk, increase sesame oil by 1/2 TBSP)

Toast the pine nuts on foil, on a baking sheet, in the oven at 450 degrees, for about 10 minutes. Be careful not to burn. Remove from oven and from the baking sheet.

Mix together, in medium glass bowl, oil, egg yolk, salt and spices. Dice the Ahi into small cubes, 1/4 to 1/3 inch is best. Use a very sharp knife or you will not have a lot of success dicing the tuna into small, uniform pieces.

Dice the pear into 1/4 inch cubes. Make sure you are using a relatively firm and not an over-ripe pear.

Toss the ahi into the bowl with the oil mixture, stir to cover tuna with the oil and spices. Add the grated fresh ginger, diced pears, and pine nuts. Stir gently to combine all ingredients.

Serve Mainland-Style Ahi Poke immediately on plain crackers, Lavosh, or Toast Points (toasted bread, crusts cut off, cut into 4 triangles).

Serves 4.

Weekend Gourmet’s Signature Green Salad

admin — Sun, 07 Mar 2010 23:41:40 +0000

Not all green salads are created equal. Personally, I don’t like just plain greens. Rather, I like my green salads with a little something extra you can sink your teeth into. So for this salad, I add cooked Broccoli, Balsamic Marinated Cherry Tomatoes and Avocado. Extra texture and extra taste. Extra healthy and extra delicious! Here’s the recipe:

Ingredients:
1 8 oz Package of Mixed Organic Salad Greens
(I like to use the “Herb” Salad variety, which has both mixed greens and fresh herbs, such as dill and basil)
1 Batch Balsamic Marinated Cherry Tomatoes
2 Ripe Avocados
1 Bunch Whole Scallions (Green Onions),
to yield 2/3 cup diced
1 Pound (16 oz.) Fresh Broccoli

First, get your cherry tomatoes marinated. See my recipe for Balsamic Marinated Cherry Tomatoes .

Next, set a small pot of water to boil for the broccoli. Toss in a paunch of salt for flavor. When water begins to boil, add the broccoil.

Blanch (leaving broccoli in big chunks of several spears, like the broccoli you see in the picture to the right) in boiling water for 4-5 minutes. Broccoli should be tender, still bright green and not overcooked or mushy — al dente — which means ”to the teeth” in Italian, or in other words, not quite all the way cooked. If you were blanching and then removing the broccoli to saute it with other ingredients on the stove, you might leave the broccoli in the water for only about 2-3 minutes. But this broccoli will not be further cooked and it is not already chopped, so I leave it in just a tad bit longer.

Remove the broccoli from the pot with a skimmer and plunge into a bowl of ice water to cool and stop the cooking. This will also preserve the bright green color. Chop broccoli, including the stems, into bite sized pieces and set aside. In a pinch, you can use thawed, frozen chopped broccoli pieces, but this salad is much better with fresh broccoli.

While broccoli is cooking, place salad green into large salad bowl. Next grab your bunch of scallions (green onions).

First, chop off any wilted ends and discard. Then go to the other end and chop off the white ends, about 6 inches long. Immerse rooted white ends in a glass of water and save these for another recipe. You will be left with the center section of the green onions, which should be 4-6 inches long. Chop these. Hopefully, you will end up with about 2/3 cup of chopped scallions. I use the center of the scallion because it is milder in flavor than the white ends.

Gently fold the chopped scallions into your bowl of Balsamic Marinated Cherry Tomatoes. As this sits, the onions will add additional flavor to the tomatoes and viniagrette. Cover and refrigerate if you are not serving the salad immediately.

Next, cut up the avocados, into bite sized pieces.

How to Easily Slice or Dice an Avocado:
The easiest way to cut up a ripe avocado is as follows:

(1) First cut the avocado in half lengthwise from the top stem, going all the way around the fruit.

(2) Pop out the seed by holding the avocado in the palm of your hand, avocado skin side to palm, and gently squeezing the half of the avocado with the seed.

(3) Take out a small paring knife and still holding the avocado in your palm, CAREFULLY and GENTLY slice the avocado, still in the skin, length wise, from top where the stem was to the bottom, WITHOUT PUNCTURING THE SKIN. If you desire sliced avocados, omit the next step and go to step (5). If you want chunks, continue on.

(4) Using the paring knife, make cuts perpendicular to the slices you made in the previous step, in a grid pattern, so the pieces are in the size you desire.

(5) Once you have made the cuts in the avocado, take a spoon and carefully insert between the flesh and the skin, separating the avocado flesh away from the skin and into a bowl, taking care not to mush the avocado.

Repeat for second avocado. Add the diced avocado pieces straight into the salad bowl full of greens. Do not toss.

Add the broccoli to the bowl with greens and avocado. No need to toss.

Cover and refrigerate bowl of greens, avocado, and broccoli, if not ready to serve immediately.

When ready to serve your salad, add entire contents of the bowl of Balsamic Marinated Cherry Tomatoes (including the extra viniagrette – this is your dressing) to the salad bowl of greens.

Gently toss and serve immediately.

Balsamic Marinated Cherry Tomatoes

admin — Sat, 06 Mar 2010 20:41:31 +0000

I use these Balsamic Marinated Cherry Tomatoes in many of the salads I make, including my Weekend Gourmet Signature Green Salad and my Independence Day Orzo Salad. Quick and simple to make, fresh and delicious. Without the tomatoes, it’s a simple balsamic viniagrette recipe.

Balsamic Marinated Cherry Tomatoes

1 Pint Box Organic Cherry Tomatoes

Balsamic Viniagrette
1 Tsp Kosher Salt
1/2 Tsp Garlic Powder
3/8 Cup Organic Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
1 Tsp Fresh Ground Black Pepper

Slice Cherry Tomatoes in half from the top. Set aside.

Whisk together Salt, Pepper Garlic Powder, Oil and Vinegar in medium bowl until it forms an emulsion.

Add tomatoes and stir slightly to ensure that all tomatoes are covered, absorbing marinade. Let sit for at least 1/2 hour, gently stirring once or twice. If using later, cover and refrigerate. These may be drained added to any salad, or you may also add the liquid for a balsamic viniagrette dressing.

Tsunami Tri-Tip with Tangy Garlic Bread

admin — Sun, 28 Feb 2010 18:29:08 +0000

Recently, some friends invited us over for a casual supper. We were greeted by the warm ambiance of Karl & Gina’s tropical home, near Kailua Beach. We started with light pupus, including cheese and fruit, as well as having some of my favorite Smoked Ahi Spread.

Karl and Gina proceeded to serve up a delicious spread which included Grilled Tri-Trip, Garlic Bread and a crisp green salad. Simple, fresh and tasty. And the champagne wasn’t bad either! Needless to say, it was a very enjoyable evening, with great food, old friends and fun conversation. My husband and I immediately decided that this was a meal we would replicate at home. And the opportunity arose soon enough.

Yesterday, the Hawaiian islands were expecting a tsunami. You may have heard about it on the news – one of the reprecussions of the tragic, recent 8.8 earthquake in Chile. Both my husband (who was busy working at his job with the Marines and Homeland Defense) and I had an extremely stressful day, as we evacuated our home in Kailua and prepared for the worst.

Fortunately, the tsunami never arrived and the Hawaiian islands were spared. We were all incredibly relieved and decided to celebrate with a great meal on the grill. And so the Tsunami Tri-Tip evolved.

Tsunami Tri-Tip is quick, easy and tasty. The Harissa and Montreal Seasoning give it a little spice. Karl still gets credit, though I am not sure what he uses for his rub. This is how we make it:

Tsunami Tri-Tip

1- Approx. 1.5 pound Trip Trip Roast

1/4 Cup Montreal Seasoning

Harissa Paste (pick up at any gourmet food store and many grocery stores)

Rub Harissa paste all over meat, use as much a you need to very lightly cover all the meat, about 1 oz. If you like more spice, add a little more. Harissa contains chili, and spices like coriander and caraway, among other ingredients, so use with care.

Spread Montreal Seasoning on a plate and dip the meat in the seasoning, so that it sticks to the meat. This can be done a few hours to a day in advance. If you do this in advance, wrap the meat in plastic wrap after the rub is applied and refrigerate.

Preheat grill on high. When the grill reaches about 400 degrees put the meat on, and turn down heat to Medium. Close grill lid. Cook to desired doneness, approx. 7 minutes on one side. Flip and cook 7 minutes in the other side.

Slice Tsunami Tri-Tip and serve pupu style (in bite-sized medallions).

Tangy Garlic Bread

1 Large, Soft, French loaf
1 Stick, Salted Butter
1/2 cup Shaved Parmesan Cheese
6 Cloves Fresh Garlic,
(smashed well and diced or sent through a garlic press)

Turn oven on Low Broil. If your oven does not have this setting, make sure your oven rack is pretty far away from the broiler flame and watch the bread closely while cooking, because it will very quickly burn.

Mix butter and garlic together. Cut loaf in half, lengthwise, separating top and bottom. Put back together and cut loaf again, across the top, into 2 or 3 pieces, depending upon how long the bread is. You want it to fit on the baking sheet. Spread butter mixture on bread. Sprinkle top with shaved Parmesan Cheese.

Toast in oven until slightly browned at edges and butter and cheese are melted.

Serve Tsunami Tri-Tip with Tangy Garlic Bread, and a crisp green salad. Feel free to make sandwiches with the meat and bread. Enjoy!!

Having a Ball Making Ice Cream!

admin — Wed, 17 Feb 2010 02:44:40 +0000

Not exactly gourmet, but certainly delicious, is the homemade ice cream you can make with a pretty novel little gadget I call the Ice Cream Ball. It’s actually called the Play N Freeze Ice Cream Maker and it is sold by UCO. I got this great tool from my son for Christmas a few years ago and it has already gotten some good use.

Just like a regular ice cream maker, it freezes your own combination of cream and other goodies, using ice and rock salt. What is great about this ice cream maker is that it is in the shape of a ball, and the kids toss it around, like a toy, to make the ice cream freeze. No electricity or batteries required and so much fun!!

We used it the other night when we had friends over for a barbeque and will continue to use it whenever we want delicious, freshly made ice cream.

Be warned, though, this is not perfect ice-cream – it may be a little, lumpy or too creamy in consistency. The beauty is in the fun of making it and in having control over the ingredients you are putting into your body.

Here is the link to the Ice Cream Ball on Amazon, if you’d like to check it out and here are a few of my recipes for home-made ice cream in a ball.

Strawberry-Banana Ice Cream (Preferrably all organic ingredients used)
2 mashed ripe bananas
1 1/2 cups heavy whipping cream
2/3 cup sugar
1 cup partially thawed, chopped frozen strawberries

Island Dream Ice Cream
2 mashed ripe bananas
1 1/2 cups heavy whipping cream
1/2 cup chopped macadamia nuts
1/2 cup sugar
2 Tsp Vanilla extract
1/4 cup shredded sweetened coconut

~ Enjoy!!

Rosemary Lemon Chicken

admin — Tue, 02 Feb 2010 02:38:32 +0000

Rosemary Lemon Chicken is my husband’s favorite dish. He would argue with that statement, but I know it is true, because it is what he asks me to make it more than any other recipe. In fact, he would like me to bake a chicken at least once a week and sometimes, I do.

There are so many good reasons to do so …. delicious, tender chicken the first night, chicken sandwiches the next day, chicken enchiladas for dinner the next night, and chicken soup or chicken stock, for a savory and complete end to the bird.

Homemade oven-roasted chicken will always beat the store-bought Costco or Safeway version in tenderness and taste. In addition, you know there will be no MSG or other preservatives and chemicals. I make sure to use only organic – free range chickens whenever possible. It costs a little more, but definitely worth it.

Oven-roasted chicken is a very easy dish to make, as well. In fact, once you put it in the oven, set the timer and pretty much forget about it.

Rosemary Lemon Chicken
1 Small Young Frying Chicken (approx. 5 lbs)
2 Lemons
1 Medium Yellow Onion
3 large Sprigs Rosemary, leaves removed and finely chopped
2 TBS Butter
1 Large Head Garlic
Salt
Pepper
Preheat oven to 425 degrees.

Remove all giblets and anything else from the inside of the chicken. Rinse with water. Place on baking sheet. Pat dry. Liberally salt and pepper outside of bird, including the inside of the cavity. Lift up skin on breast from near the cavity, separating skin from the muscle and making two small pockets. Add a pinch or two of salt and pepper in this area too.

Roughly chop onion into large chunks. Cut Garlic head in half horizontally, leaving skin on. Chop one lemon into large chunks. Squeeze lemon juice from the lemon over the bird. Stuff lemon peels/pulp chunks, with onions and bottom half of head of garlic (skin still on), into the bird.

Take second lemon and cut in half between ends with stems. Zest 1/2 of the lemon. Slice the other half into attractive slices, about 1/4 inch thick. Set aside. Take top half of garlic head and peel the cloves. Run through a garlic press and mix with lemon zest. Remove leaves from the rosemary stem. Finely chop about half of the rosemary and mix with the lemon zest/garlic and 2 TBS butter.

Rub lemon zest/rosemary/garlic/butter mixture inside breast pockets and on top and sides of chicken. Toss remaining rosemary leaves on top and around chicken. Some people dress the bird by tying the legs together with kitchen string and tucking the wings under. I never do and the chicken turns out fine. But I will leave that up to you.

Place stuffed bird, breast side up, in medium-sized cast iron dutch oven, with lid off. Garnish top with reserved lemon slices. Pour in 1 box of chicken stock. Place pot in preheated oven. Immediately reduce oven temperature to 375 degrees. Set timer for 1 hour, 45 minutes and bake. Remove chicken from pan and let rest on a serving platter for 15 minutes and serve. Any remaining juices may be strained and used to make a light sauce, by reducing with 1/2 cup of white wine.
Enjoy!

Filet Mignon, Pupu-Style with Baked Garlic and Gorgonzola Sauce

admin — Sat, 02 Jan 2010 02:31:11 +0000

I served this Pupu (Appetizer) on New Year’s Eve 2009 for a special treat for my family and friends, Tom and Holly, who were joining us. I had already pre-prepared my entree, Seafood Gratin, and it was ready to go in the oven. So, I could get started on the Filet Mignon Pupu.

Serving a filet as a Pupu is a more economical great way to give everyone a taste of a great cut of meat, with delicious flavor. Count on about 1 filet for every two people. This recipe can also be used to serve Filet Mignon as an entree. My husband and guests swooned over this recipe. Definitely a keeper.

Filet Mignon Pupu-Style with Baked Garlic & Gorgonzola Sauce

Serves 8
Filet
4 – 4-6 oz Filet Mignon Steaks
Extra-virgin Olive Oil
Salt and Pepper
1 Tbsp finely chopped Rosemary
4 large cloves baked garlic
4 pats butter

Baked Garlic

2 heads of Garlic
Cut top of head of garlic
Drizzle with olive oil
Bake is small oven-proof dish at 400 for about 25 minutes. Let cool.
Remove 4 large cloves from one of the heads for the Filet Mignon recipe, and save the rest to serve with and spread on a fresh French Baguette.

Gorgonzola Sauce

1 Large Shallot (diced)
2 Cups Beef Stock
1 Tsp finely diced Rosemary
1 Cup Dry Sherry or Madiera Wine
1/4 Cup Dry Red Wine
4 oz Crumbled Gorgonzola Cheese
Salt and Pepper to taste
2 Tbsp Butter

Cooking the Steaks – This is a FOOLPROOF way to cook Filet Mignon

Preheat oven to 375.

Salt and pepper all sides of 4 Filet Mignon steaks (4-6 oz each)
Heat 2 Tbsp olive oil in stainless steel or enameled cast iron skillet over medium-high heat until just smoking.

Add steaks to pan. Sear each side for 3 minutes, flipping with tongs.

Remove steaks and place on baking sheet.
Bake steaks in oven for 8 minutes (med rare) – set timer. Start making Gorgonzola Sauce with same pan used to sear steaks (see below).

When timer goes off, remove baking sheet, leave oven on. Flip steaks.
Smash a baked garlic clove (see Baked Garlic, above) on each filet and spread with butter knife. Sprinkle each steak with a about 1/2 tsp of rosemary, and top with a pat of butter.
Return steaks to oven. Bake for an additional 8 minutes (med rare) – set timer. Go back to making sauce.

When timer goes off, remove steaks from oven. Let rest for a few minutes, while finishing up Sauce.

Save any accumulated juices and add to Gorgonzola Sauce.

Slice and serve Pupu-Style with Gorzonzola Dipping Sauce, French Bread & Baked Garlic OR
Serve Filets individually, as entrees, in a pool of Gorgonzola Sauce or with a Gorgonzola Sauce drizzle.

Preparing Gorgonzola Sauce

In same skillet used for searing steaks, which should still have some olive oil remaining, saute shallot and 1 tps rosemary for 2-3 minutes, over medium-high heat, until shallots are slightly translucent. There should be some accumulated brown bits from the steaks. Add the sherry or madiera, and red wine. Deglaze pan and reduce liquid to about 1/2, stirring with a wire whisk. Add 1 Tbsp butter, stirring to melt. Add 1 cup beef stock, reducing again to about 1/2. Add another Tbsp of butter. Continue stirring. Add 2d up of the beef stock, reduce again to about 1/2.

Add gorzonzola cheese crumbles, stirring with a whisk until melted and blended. Add any available drippings from cooked filets.
Reduce sauce, if necessary, until slightly thickened. It will still be a bit runny. Add salt and pepper to taste. Use as dipping sauce or drizzle on meat.

Champagne Seafood Gratin

admin — Sat, 02 Jan 2010 02:28:07 +0000

This year my husband had to work late on New Year’s Eve. Since President Obama is in Kailua, Marines involved in Homeland Defense all had to work overtime and split up the holidays. But I still wanted to make dinner special and memorable, even if late. So I needed something I could prepare in advance and then pop in the oven just before he was due home (around 10:00pm) — a real treat. After all, this was his first New Year’s Eve home after spending a year in Iraq.

And besides being New Year’s Eve, this day was extra special because we got to meet President Obama, in person, near our home in Kailua. Along with several of our neighbors, my son and I gathered, watching him play golf, and were delighted when he stopped to chat and shake hands. Needless to say we were excited and happy and even more hopeful for 2010 after shaking hands with the President. But I digress.

I decided to make a Seafood Gratin, livened up with Champagne, and Filet Mignon, served Pupu style, with a Gorgonzola sauce. Side dish was White Asparagus Wrapped in Prosciutto. French Bread with Baked Garlic and a Nice Tossed Salad. Champagne to drink!

I started with the Champagne Seafood Gratin. This a a delicious and rich dish which may be served as either an entree or a first course, depending upon the serving size. I made this in entree size, in medium sized gratin dishes. You can also make this really festive by serving in large scallop shells.

Champagne Seafood Gratin
1 stick (8 Tbs) butter
2 lbs scallops (foot muscle removed) and/or shrimp (peeled and deveined, with no tails)
3/4 tsp Dried Thyme Powder
1 Bay leaf
1 large shallot
1 cup heavy cream
3 egg yolks
1 cup dry champagne/sparkling wine (or any dry white wine)
6 Tbsp Panko bread crumbs (Italian-style preparation, if you can find them)
2 Tbs Wondra pre-sifted flour
3 oz Pancetta (gently cooked, diced bacon may be substituted)
1 pound button mushrooms
6 Tbsp Grated Parmesan Cheese
1 1/4 cup Shredded Gruyere Cheese
Juice of 1 small lemon
1 tsp lemon zest

Prep Work:
Mash together until combined 3 tbs softened butter and all of the Wondra flour.
Dice the shallot
Finely dice the tarragon (for topping)
Finely dice the pancetta (for topping)
Finely grate Parmesan Cheese (for topping)
Slice all mushrooms
Juice the lemon, remove seeds, zest skin (zest for topping)
Whisk together heavy cream and egg yolks
Shred Gruyere Cheese

Tools:
Large stainless steel or enameled cast iron skillet, Slotted spoon, spatula, sieve, large plate, 1 medium bowl.

(1) Add the diced shallot to the skillet and saute over medium heat, with 3 tbs butter.

(2) Add Bay Leaf and dried Thyme. Stir.
(3) Add seafood. I used about a pound of bay scallops and a pound of bay shrimp, because that is what I already had in my freezer. I prefer to use larger scallops and shrimp. You can use all shrimp or all scallops, any size is fine.

(4) Toss seafood in butter. Add champagne and lemon juice. Depending upon the size of the seafood, cook 1-4 minutes, until just undercooked.

(5) Remove seafood from pan, with a slotted spoon, and set aside on a plate. If seafood is large, cut into bite sized pieces.
(6) Strain cooking juices from pan through a sieve into a medium bowl, removing shallots and bay leaf & disgarding them.
(7) Add 2 Tbsp butter to same pan. Toss in sliced mushrooms and saute, over medium heat, until softened and reduced, about 3-4 minutes. Remove mushrooms with a slotted spoon and add to seafood plate.
(8) Add reserved cooking liquid back to same pan in which the mushrooms were cooked. Reduce by 1/2. Add the four/butter mixture to the pan gradually in small plops, whisking to combine and make a smooth mixture.

(9) Add the heavy cream/egg yolk mixture slowly, while continuing to whisk, over low heat for 2 minutes, making sure that mixture does not boil. Sauce should be thickening.
(10) Slowly whisk in 1 1/4 cup gruyere cheese, making sure sauce stays smooth. Turn up heat slightly to melt the cheese, if necessary.

(10) When all cheese is melted and you have a thick sauce, add the mushrooms and seafood back into the sauce stirring gently. Remove from heat.
(11) Evenly pour seafood mixture into six indvidual gratin dishes. Set aside filled dishes on a baking sheet.

Topping: Combine bread crumbs, grated parmesan cheese, diced pancetta, diced tarragon, and lemon zest in a dish. Spinkle topping evenly over each gratin dish.

To serve immediately, place under low broiler for a few minutes until topping is toasted.
Or you can refrigerate, to serve later. To reheat, bake at 375 for 25-30 minutes.

Serve with a tossed salad, something very light and simple. This is a very rich dish. French bread is great, as a side, and delicious when dipped in the sauce.

Herbed Garlic-Horseradish Crusted Prime Rib

admin — Sat, 26 Dec 2009 07:06:16 +0000

This year we spent Christmas on Oahu. Just had a small gathering with a few of our friends and neighbors. We missed our extended family, but it was still one of the best Christmas seasons ever. People in Hawaii are suprisingly festive, despite a lack of cold weather, and there are many events for the entire month. Most, if not all, of the holiday traditions on the mainland are followed here in Hawaii. Especially when it comes to food.

Nothing says Christmas Dinner more, to me, than Prime Rib. I have nothing against turkey or ham, but these are my favorites only for Thanksgiving. Something a little more special is perfect for Christmas. Delicious, savory, satisfying … just as good for left overs. Prime Rib on Christmas has become a tradition in our home and one well worth continuing. When you taste this recipe, I think you will agree!

Christmas Dinner – Island Style!!

Herbed Garlic-Horseradish Crusted Prime Rib

1 – 5 lb boneless standing rib roast (cooking instructions are the same for a bone-in roast)
6 Medium Bunches of Fresh Herbs: rosemary, thyme, sage, tarragon
2 TBSP Chopped Rosemary
2 heads Baked Garlic
Sea Salt
Pepper
1 4 oz Jar prepared Horseradish
1 Stick Butter
2 Boxes Beef Broth

Make Crust for Meat:
Cut top 1/2 inch off of two garlic heads, drizzle with olive oil and then bake 2 heads Garlic at 350 degrees for about 40-45 minutes, until soft. Can be done in advance. Let cool. Squeeze the insides of each clove of baked garlic into food processor bowl. You should have around 30-40 cloves of garlic. Cream garlic together with prepared horseradish and 2 TBSP fresh chopped rosemary.

Sear Meat:
Before cooking, pat roast completely dry. This well help the meat sear. Liberally salt and pepper all sides of the roast. Heat 2 tbs olive oil on med-high heat in heavy stainless steel or cast iron skillet. Place roast in heavy pan and sear each side (all sides) for about minutes each, until browned. Remove meat. Deglaze pan with 1/2 cup red wine. Remove liquid and bits and reserve for later.

Roast Meat:
Pre-heat oven to 450 degrees. Get out large roaster pan with rack. Spread garlic-horseradish mixture thickly on all sides of the seared meat with a spatula. Press and spread three bunches of herbs into bottom crust of roast. Lay roast on roasting rack. Press remaining three bunches of herbs into top and sides of roast. Place several pats of butter on top of herbs on roast. Pour in 1 box of beef stock and the reserved liquid from deglazing. This can all be done in advance, if desired, and the meat refrigerated overnight, but you MUST let roast come to room temperature prior to cooking (this may take up to 2 hours).

Make sure roast is at room temperature. Place roast in the oven. After 15 minutes, turn heat down to 325 degrees. Continue to cook. Cooking time will depend on exact weight of roast and doneness desired. You will need a meat thermometer to test. I recommend checking the internal temperature after 1 hour, no matter the size of the roast, just to check progress. Also, every 1/2 hour, check beef broth at bottom of pan to ensure that it has not dried up or burned. Continue to add more broth or water, if necessary, so that you have about an inch of liquid at all times.

When the roast reaches the desired doneness (temperature), remove from the oven. After you take the meat out, cover loosely with foil and let rest for 25-30 minutes, during which the meat will continue to cook a bit more.

For Rare meat, the thermometer should read 120-125 degrees, when inserted into the center at the thickest part of the roast, not touching any bone or fat. Medium-rare is 130-135 degrees. Medium, 140-145 degrees. Medium-Well, 150-155 degrees, Well-done, 160 degrees or more.

As an example, a 5 pound roast will take about 1 hr to 1 1/4 hrs total in the oven for Rare. A 10 pound roast will take about 2 to 2 1/4 hrs for Rare. Cooking times may vary greatly, so please use a thermometer. You do not want to ruin this gorgeous and expensive cut of meat.

Making the Jus:
Remove all the pan drippings from the roasting pan, combine with any juices which have settled from the resting roast. Bring to a boil, reduce heat and simmer, slightly thickening the liquid. Salt and pepper to taste. Serve with and drizzle over meat.