Prime Rib and au jus

Prime rib is a delicacy for our family. In fact, we only get it if we eat out and order it or if we are visiting my family back in New York. I told you, they eat quite well there. Anyway, it is tradition for the Eaton household to have Prime rib New Years Day and maybe another time near the summer or perhaps its around Mother's Day. Ever since my sister married her husband, Dan he has been in charge over the prime rib. So, its been for about 12 years or so. He is a good cook and is known to search out recipes. He enjoys flavorful good food.

PRIME RIB
I would choose the appropriate size for the amount of people you are serving. This was a boneless prime rib.
If I were to serve for my family. I would purchase a 3lb. boneless prime rib
- favorite steak and grill seasoning
- olive oil
-5 cloves of minced garlic
Allow your roast to sit at room temperature for 30 minutes prior to baking.
Preheat oven to 500 degrees
In a bowl mix your seasonings until well combined to make a rub for your meat.
You want to place your rib into roasting pan FAT side up (it is easier if you have a meat thermometer but it is not necessary) If you have a thermometer place in middle of prime rib. Bake at 500 for about 16 minutes
and then reduce your heat down to 325 for approximately 35 minutes or so. It says you will want your thermometer to read 120, but allow your thermometer to reach 130 if you like it less red which will lend it to medium rare
Remove from oven and allow it to rest for about 10 minutes prior to slicing. Mmmmmmmmm

save the juices to make au jus

Au Jus
gather remaining juices from prime rib pan
add 1 thinly sliced shallot
cook for 15 minutes to blend flavors and adjust to taste by adding garlic, olive oil, salt etc.

Make Ahead Turkey Gravy

Make your holiday meal a little easier by preparing this delicious rich gravy ahead of time. It can be stored up to 3 months in the freezer or a week in the frig. On turkey day just heat it up, add the drippings from your freshly baked turkey and enjoy! This recipe originally came from Women's Day magazine.

Make Ahead Turkey Gravy

4 turkey wings -- about 3 lb.

2 medium peeled onions -- quartered

1 cup water

8 cups chicken broth, divided

3/4 cup chopped carrot

1/2 teaspoon dried thyme

3/4 cup all-purpose flour

2 tablespoons butter

1/2 teaspoon freshly ground pepper

Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.

1. Heat oven to 400°F. Have ready a large roasting pan.

2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1-1/4 hours until wings are browned.

3. Put wings and onions in a 5 to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups chicken broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours.

4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

5. Strain turkey broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off turkey broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).

6. Whisk flour into remaining 2 cups chicken broth until blended and smooth.

7. Bring turkey broth in pot to a gentle boil. Whisk in chicken broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

At this point the gravy is ready to serve*, or pour into containers and refrigerate up to 1 week or freeze up to 3 months.

Makes 8 cups. Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod.

*I like to add the drippings from the turkey just before serving, but this is a great way to have delicious gravy if you opt to fry or smoke your turkey this year.

Orange Glaze for Chicken

Orange Glaze for Chicken





This is a delicious citrus glaze you can add to the Tsukune* posted seperately, use it to finish off the delicious Essence Chicken Tenders** recipe also posted seperately here, or brush it on chicken on the grill.





2 cups orange juice (pulp free)


1 cup pineapple juice


2 Tbls orange zest


2 Tbls minced garlic


2 Tbls minced ginger


2 Tbls minced green onion


1 Tbls sesame oil


1/2 cup soy sauce


1/2 cup mirin


1 cup sugar


1 1/2 tsp crushed red pepper flakes





Combine all ingredients in a large saucepan over medium high heat. Bring to a boil and stirring occasionally cook at a slow boil until the liquid has reduced by about 1/2 and the mixture becomes the consistency of a moderately thick syrup (about 20 minutes).

*Add 1/2 to 3/4 cup to warm Tsukune in a skillet and cook tossing frequently until liquid reduces to a thick glaze. Sprinkle with toasted sesame seeds if desired.

**Place fried chicken tenders in a baking dish and toss with glaze. Bake at 350 F until glaze thickens, about 20 - 30 minutes. Sprinkle with toasted sesame seeds and/or fresh chopped cilantro if desired.

Garden Fresh Salsa

Garden Fresh Salsa

If your garden is going crazy with tomatoes right now like mine is, this is a great way to put them to use!

2 large tomatoes, chopped

2 Tbsp chopped red onion

3 Tbsp chopped green bell pepper

2 Tbsp chopped green chile pepper

1/2 - 1 tsp celery flakes*

1/2 tsp mustard seed

1 Tbsp red wine vinegar

1 Tbsp chopped cilantro**

1/2 tsp salt

pepper

2 Tbsp veg oil

Combine the vegetables, seasonings and vinegar in a bowl. Add oil and stir gently to coat. Let sit in refrigerator at least 2 hours to allow flavors to blend.

*I use dry celery flakes because dh doesn't like celery chunks. 3 Tbls Chopped celery may be used if desired.

**To prevent fresh cilantro from clinging to knife while chopping, sprinkle the salt on the cilantro leaves, roll or bunch cilantro and then chop with sharp knife.

Shrimp Alfredo

2lbs fetuccine noodles
2 cups heavy whipping cream
1 cup evaporated milk
1 stick butter
1 Tbl. garlic herb powder or fresh roasted garlic
1 8oz bag parmesan cheese
1 8oz bag 3 cheese (parmesan, romano, asiago) or you can use the 5 cheese blend
(You may grate your own cheese. I would have but this is a huge time saver.
2 tbl. cream cheese
Lightly salt water bring to a boil and add noodles. Bring to boil. Drain noodles.

While water is coming to a first boil prepare the sauce.

Alfredo Sauce

This sauce is so good. It tastes just like Olive Garden's recipe. It is also so simple and easy to make. Once you try this you will NEVER buy the store bought things again. I looked at two recipes and I combined what I liked between the two and made it my own. I have made alfredo sauce before and it was very runny and thin. I like using the combination of whipping cream and evaporated milk. Most recipes only call for one or the other. USE BOTH!

In a skillet or large pot add whipping cream and evaporated milk and one stick butter. Heat and stir and bring to a simmer. When butter has melted add your cheese. While stirring constantly. The longer your sauce can simmer the better it will be, remember to stir your sauce occassionally. The consistency will be thin but as it cooks it will continue to thicken. If your sauce is runny. You can add additional cheese. This is my preference or you can add the cream cheese. I don't care for the slight taste that the cream cheese lends to the sauce.

Your sauce will be ready when it coats the back of a cooking spoon nicely or you can see the consistency change.


You may add any meat or eat this plain with the fetuccine. We chose to have shrimp.
Peel and devein your shrimp. Once your noodles are about done. Throw your shrimp into the pasta water. Let shrimp cook for 2 to 3 minutes until orange.

Serve with salad and breadsticks!