Christmas Dinner: Prime Rib

Don’t let the picture fool you, it’s a perfect medium rare standing rib roast. It might look like it’s cooked to medium because of the way I had to photograph it (I had to use the flash because it was way too dark in my kitchen, even with added light), but it’s really not.

For the second year in a row (do I smell the start of a tradition?), my wife and I had rib roast as our Christmas dinner. Most people would call it a Prime Rib, but if the meat isn’t Prime grade (and I bought a Choice Rib Roast), it should be called a standing rib roast. Whatever you call it, a roast by any other name is still delicious. It takes a long time to cook, but that’s part of the experience since you get to smell it for 3-4 hours as it gently roasts in the oven.

The idea came from watching an episode of Alton Brown’s Good Eats more than three years ago. I took the ideas he spoke of in that episode and made them my own since I didn’t have the materials he speaks of in his show. The final result is an amazing piece of meat that you will be proud to serve to your family.

I placed my roast on the bottom shelf of my refrigerator, loosely covered with a clean tea towel, for five days, changing out the towel every day. I then had to trip the outermost bits (since they really dry out) in order to reveal the good looking meat underneath. Just use a sharp boning knife to trim the roast. It’s a step that I don’t feel is necessary, but it’s highly encouraged.

The following recipe is for a 2 bone roast. I started with a roast that was 5.89 pounds pre-aging (it was 5.41 pounds after aging, before trimming).

Prep Time: 30 minutes
Cook Time: 4-6 hours, depending on the size of your roast
Difficulty: Easy
Notes: Feel free to cook your roast without having to dry age it, but it won’t be as good.

Ingredients:

1 standing rib roast, bone in (try to get the short, or loin end, if you can). Figure one bone per 2 people.
3 cloves garlic, minced
2 tbsp canola oil
1 tbsp fresh rosemary, chopped fine
2 tsp salt, plus 2 tsp more for the roast itself, divided
1 tsp pepper

Procedure:

Start with a pre-aged, trimmed roast. Mix all the ingredients, except for the meat, in a bowl and combine into a paste. Sprinkle the roast on all sides with an extra with the 2 teaspoons of salt that you divided, then rub the roast with the paste. Let the roast sit on the countertop for 1 hour before putting in the oven (to help it come to room temperature).

Place an oven-safe probe thermometer into the thickest part of the roast. Place the roast on a roasting rack placed in a roasting pan and put it in a cold oven. Turn the oven on to 200 degrees and let the roast cook until it reaches an internal temperature of 122 degrees for medium rare (130 for medium, 140 or more for leather). This will take a long time, at least 3.5 hours, but roasting it this slowly is what makes it tender and juicy. Once the roast reaches the desired temperature, remove it from the oven and cover loosely with aluminum foil for 20 minutes.

While the roast rests, pre-heat the oven to 450 degrees. Once the roast has rested for 20 minutes, place it in the 450 degree oven for 12-15 minutes, or until the exterior is nice and browned. Remove from the oven and let stand on a cutting board, loosely covered in foil, for at least 20 minutes. Slice with a very sharp knife (or use an electric knife).

Here is a picture of the dry-aged roast, pre trimming:

Here is a picture of the roast just before slicing:

Buen Provecho!

New Addition: Toaster Oven

There is a new addition to the Dembellyfull kitchen: a toaster oven. We’ve been thinking about getting a new one to replace our almost three year old toaster oven for a while. The old one was good, and served us well, but it was time to upgrade to a bigger unit. We settled on the Breville BOV800XL 1800-Watt oven based on several online review sites and we couldn’t be happier with our choice.

We’ve only had the oven for a little over a week, but we’ve already used it for a few things and, I must say, it’s very impressive. It toasts bread evenly (unlike our old toaster oven that toasted the top nicely and the bottom unevenly), almost as good as using a regular slot toaster. I also tried baking some bread in it and the loaf was perfectly crisp all the way around instead of our usual burnt bottom and undercooked top. We also baked a pizza in it that ended up as good, if not better, than when baked in our regular oven (and without heating up the kitchen!).

The heat distribution is even throughout so you end up with great food fast. It also has a convection feature so you can roast/bake even faster. Since it’s just the two of us, I can see us using this toaster oven much more than our previous one. We might even use it instead of our regular oven.

Hint: Amazon sells a refurbished oven that carries the same warranty as a new one but costs about $100 less. I highly recommend looking into it instead.

Review: Firebirds Wood Fired Grill

(Sorry for the quality, but I used my iPhone to take the picture)

My wife and I recently dined at Firebirds Wood Fired Grill (website) so I thought I’d write up a quick review. It was our second time dining there in the past year (since we moved to Durham) and this experience was better than the first one.  I ordered their smoked chicken wings the first time and found them to be undercooked so I stayed away from them on this visit.

The restaurant is made to feel like you’re at a mountain lodge. It’s dimly lit, but not dark, with stone walls and a working fireplace. It was quite packed, even for a Friday evening, but we were seated quickly because we called ahead to put our names on the list.

The server was quick and professional. He greeted us nicely and offered assistance with any questions we might have. The bread came out quickly, too, and was still warm from the oven. We placed our orders and the food came out promptly. I ordered a chili-rubbed rib eye with Southwest au gratin potatoes, my wife had the 7 ounce bacon-wrapped filet with a baked potato.  We also decided to share a Firebirds BLT salad as our appetizer.

The salad was heavy and overdressed, so all I tasted was the dressing.  Next time I’ll order the dressing on the side.  My steak was cooked as I ordered (medium rare) and was very tender and flavorful. It was boldly seasoned, but not spicy by any means. You could also tell it was a good quality steak, with no nerve endings and no grissle, though it didn’t taste as if it were dry aged (they never claimed it was, though). The fillet was also well cooked (rare) and the bacon added just enough seasoning and flavor to keep it from being boring. I did not try the baked potato, but I didn’t think there was anything “southwest” about my au gratin side. It just tasted like regular au-gratin potatoes with tons and tons of cheddar (you could almost not taste the potato through the cheese) but I couldn’t taste or see any other ingredients, much less anything that would qualify as a southwest ingredient. If you love cheese (as I do), then you will like this side dish. As for the baked potato, we ordered the bacon and cheese on the side (the loaded baked potato includes them, as well as butter, sour cream, and chives), but they never arrived.

All in all, a very good dinner. If you’re looking for a steak in the $20-25 range, Firebirds should definitely be near the top of your list. I’d much rather go to Firebirds than Outback, Lone Star Steakhouse, Texas Roadhouse, or LongHorn Steak House.

Grade:

Taste: 7.5/10
Value: 7/10
Would I eat it again? Absolutely.

General Tso’s Chicken

I was in the mood for take out Chinese food but not really in the mood to drive and pick some up. I had a bottle of Trader Joe’s General Tso’s sauce in the pantry for such an occasion and decided that this was as good a time as any to try it. I also didn’t feel like battering and frying some chicken pieces so I scoured the Internet in search of a “lighter” version where battering and frying wasn’t necessary. I came upon this recipe from Martha Stewart and thought it was as good as any.

The chicken was very crispy when it first came out (I cooked it in batches) but it was just barely crispy by the time I had coated it in the sauce and heated it for 2 minutes. It wasn’t bad, just not as crunchy as you would expect from a battered piece of chicken.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy
Notes: I used store-bought sauce but you can make your own by following the recipe I linked above. Feel free to use either white or dark meat chicken (3 breasts or 4-5 thighs should be enough).

Ingredients:

1 lb chicken meat, cut into 1/2″ cubes
1 cup steamed broccoli florets
3 tbsp peanut oil
1 tsp soy sauce
1/4 cup cornstarch
2 egg whites, beaten
1/2 tsp red pepper flakes
1/4 tsp salt
1/2 cup store-bought sauce (or sauce from the recipe linked above)

Procedure:

Place the peanut oil in a large wok over medium-high heat. Combine the egg whites, salt, soy sauce, and cornstarch in a bowl and whisk until a smooth batter is formed. Place the chicken in the batter, then stir fry in the wok for 3-4 minutes (or until the chicken is cooked through), then remove to a plate. Work in batches until all the chicken is cooked.

After the chicken is all cooked, place the broccoli, red pepper flakes, chicken, and sauce back in the wok and stir fry until the sauce is just warmed through (about 1-2 minutes). Serve immediately with steamed rice.

Buen Provecho!

Cuban Black Beans

<img src="http://farm6.static.flickr.com/5245/5247502917_0675943e2b.jpg&quot; widt

I call them "Cuban" black beans but, the truth is, I've known them as Puerto Rican black beans my entire life. Most Americans would recognize them as Cuban beans so that is what I'll call them. Regardless of the name, these are a delicious (and nutritious) part of any meal and they make a complete meal when combined with rice. I normally serve them over rice, but you could just as easily add a bit more liquid and serve them as a soup.

As for the beans themselves, I suggest buying dry beans and soaking them in salted water for 8-10 hours (changing the water once during the process). If you prefer to use canned beans, make sure that there are no more than three ingredients listed on the label: water, beans, and salt (and maybe lard). Also, you will want to thicken the beans without adding any additional flavors (like those you can get from a slurry). The best way to do this is to remove some of the beans, puree them, and then reincorporate them into the pot.

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Difficulty: Easy
Notes: The prep time doesn't include the time it takes to soak fresh beans. The anchovy paste is optional. It's undetectable and adds a depth that you just don't find in regular beans.

Ingredients:

8 oz black beans (or one 15 oz can, drained)
1/4 cup ham steak, diced into small cubes
1/2 cup “No Sodium Added” chicken stock
1/2 medium yellow onion, diced
1/2 medium green pepper, seeded and diced
1 garlic clove, minced fine
1/4 tsp crushed red pepper flakes
1 tsp ground cumin
2 tsp dried Mexican oregano
1 tbsp fresh cilantro, chopped (plus a bit more for garnish)
1/2 tsp salt
1/4 tsp anchovy paste
2 oz tomato paste
1 tbsp sofrito (frozen or jarred is fine)
2 tbsp olive oil
2 tsp apple cider vinegar

Procedure:

Heat the olive oil in a 2 quart pot over medium heat. Add the onion, green pepper, ham, red pepper flakes, vinegar, and salt, stirring to combine. Cover the pot and cook for 5 minutes undisturbed. Remove the lid, stir, and continue to sautee until all the water has evaporated and the pot is dry and the onion has turned translucent. Stir in the garlic, cumin, oregano, sofrito, anchovy paste, tomato paste, cilantro, and oregano. Cook for 3-4 minutes, or until most of the liquid has evaporated again. Add the beans and chicken stock. Allow the pot to come to a boil then reduce the heat to medium low and cook, stirring every five minutes, until most of the liquid has evaporated and the sauce has thickened nicely (about 25-30 minutes).

When the beans are almost to the consistency you want, remove about 1/3 cup and puree them either in a blender or in a small food processor (a stick blender works well, as does a potato masher). Add them back into the pot and stir.  You will now have a thicker consistency without adding any flour or corn starch.  Don’t forget to taste the beans and adjust the seasoning if necessary.

Serve immediately over white rice or add a bit more chicken stock and serve as a soup.

Buen Provecho!

Pasta alla Vodka

Pasta is a comfort food in my house. It’s a quick way to make a satisfying meal that my wife and I can enjoy while not making much of a mess. I prefer to use fresh pasta (the kind you find in your grocer’s refrigerated section) since it cooks quicker and has a more appetizing texture than dry pasta. It’s a bit more expensive but well worth it.

I normally just settle on a quick red sauce, usually out of a jar, but sometimes I like to make something a bit more labor intensive. In this case, I took my marinara sauce and added vodka and cream to create a wonderfully delicious and comforting sauce. The marinara recipe I just linked to is enough for one pound of pasta but if you don’t want to make it, you can purchase a pre-made marinara from your grocery store and just add the vodka and cream.

Prep Time: 5 minutes
Cook Time: 4-5 minutes
Difficulty: Easy
Notes: You are going to want to have the sauce prepared before you drop the pasta in the water. If you’re using dry pasta, cook it for 7-9 minutes and then add it to the vodka sauce and cook an additional 2-3 minutes in the sauce.

Ingredients:

16-18 oz marinara sauce (from my recipe above)
4 oz heavy cream
1/4 cup vodka
1 pound fresh pasta (I recommend fettuccine)
1 tbsp salt
Grated Pecorino or Parmesan cheeses for garnish

Procedure:

Place a large pot with 4 cups of water and 1 tbsp of salt over high heat and bring to a boil. Meanwhile, heat the marinara sauce in a large skillet over medium heat. Once the water is boiling, add the vodka to the marinara sauce and light it on fire either with the stove burner or with a long lighter/match (you want to encourage most of the alcohol to burn off). Once the fire dies out (maybe 30 seconds), add the cream and stir to combine.

Drop the pasta in the water and cook for two minutes, stirring frequently. Once the pasta is almost cooked, drain it and add it to the pot with the vodka sauce and allow it to cook over medium heat for one more minute. Serve immediately, garnished with some grated cheese on top.

Buen Provecho!

Marinara Sauce

While it’s true that you can purchase a jar of marinara sauce just about anywhere, you will be hard pressed to find one that tastes as good or better than a home-made version. A classic marinara sauce only needs five ingredients (not counting salt and pepper): tomatoes, onions, garlic, olive oil, and herbs (typically basil and/or oregano). I, however, cannot just make a plain-Jane version so I add quite a bit of ingredients.

I’ve had a problem in the past with my sauces turning out more orange than red and I think I’ve figured out why: air. I use diced tomatoes and cook them with the vegetables and then puree it all together right before it’s done. It’s the air incorporated in the mixture while I puree/blend it that makes it turn from red to orange. If you want to avoid this, and keep a deep red color, try starting with crushed/pureed tomatoes instead of whole/diced and allow the sauce to simmer long enough to melt or disintegrate the vegetables into the sauce (typically 2-2.5 hours of simmering). Alternatively, you can puree the vegetables and then use a potato masher on the tomatoes. I don’t mind the color as long as it tastes good, so I just stick with my immersion blender method.

Prep Time: 15 minutes
Cook Time: 60 minutes
Difficulty: Easy
Notes: You can use fresh or canned tomatoes, but make sure you remove the skin if you use fresh tomatoes. This recipe is enough to coat one pound of cooked pasta.

Ingredients:

1 14.5 oz “No Sodium Added” canned tomatoes (or 5-6 fresh tomatoes)
2 tbsp olive oil
2 cloves garlic, minced fine
1 medium yellow onion, diced fine
1 rib celery, diced fine
1 carrot, diced fine
2 oz tomato paste
1/2 tsp anchovy paste (optional but highly recommended)
1/4 tsp red pepper flakes (optional)
1 tbsp each dried oregano and basil (or 3 tbs fresh herbs, chopped)
1/2 tsp each salt and black pepper
1 tsp red wine vinegar (you can substitute balsamic if you’d like)
2 tbsp red wine
2 cups water, divided in two
1/4 cup Pecorino Romano cheese, grated (Parmesan cheese works, too)

Procedure:

Add the olive oil, onion, celery, carrot, red pepper flakes salt, pepper, and dried herbs (If you’re using fresh herbs, add them with the tomatoes) to a cold straight-sided sautee pan and place it over medium high heat. Cook for 6-7 minutes, stirring occasionally, or until the vegetables have released all their water and it has evaporated. Lower the heat to medium, add the anchovy paste, garlic and tomato paste, and sautee for 1-2 minutes longer, then add the vinegar and wine and stir until it evaporates. Stir in the tomatoes and 1 cup of water and allow it to come to a simmer, then cover, reduce heat to medium low, and let it cook for 30 minutes, stirring every 10 minutes.

Add the second cup of water and cook, uncovered, until most of the water has evaporated and the sauce is the consistency you’d like. Puree the sauce in a blender or in the pan with a stick blender, or mash with a potato masher. Add the cheese and stir until the cheese melts and incorporates into the sauce, adjust the salt if needed.

Here is what the sauce looked like prior to blending (the top picture is the finished sauce, after blending):

Buen Provecho!

Hamburguesa (Spanish Hamburger)

Even a casual reader of my blog knows that I love food that you can eat with your hands. Since I’m such a huge meat guy, I decided to try to make a simple, yet different burger than what I was used to. I racked my brain and tried to think of toppings that would enhance the burger and help break up the routine of eating my burgers with bacon and cheese (not that there is anything wrong with bacon and cheese). I figured a destination burger (based on a cuisine or country) was my best bet and Spain was the first to come to mind.

My wife and I went to Spain a few years ago and one of the things we remember most was that we were always served a bowl or plate of mixed olives whenever we sat down at a restaurant or bar. That inspired me to use an olive tapenade (black olives, capers, anchovies, garlic, olive oil, and lemon juice). The other two things that came to mind were Manchego cheese (a sheep’s milk cheese from the La Mancha region in Spain) and Jamón Iberico, (Iberico ham – a very expensive prosciutto-like ham that comes from Spanish black pigs), but since Jamón Iberico is so expensive and hard to find in Durham, NC, I decided to just use the olives and Manchego cheese.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Notes: You can either make your own tapenade or purchase a jar or pre-made tapenade at your local grocery store. Also, you might want to use less salt on the burgers than you normally would because the cheese and tapenade will add plenty of salt.

Ingredients:

1 lb ground beef, formed into 1/4-pound hamburger patties
1/2 cup olive tapenade
4 slices Manchego cheese (you normally have to slice it yourself)
Salt and pepper to taste
Mayonnaise (optional)

Procedure:

Make your hamburgers as you normally would.  I like mine medium rare to medium so here is how I normally make mine:

Make four 4oz patties that are about 3.5 to 4 inches in diameter and 1/2 to 5/8 inches thick.  Cook them for 3.5 minutes per side in a cast iron skillet set over medium high heat.  Place the cheese on the burgers when there is about 30 seconds left on the second side then add about 1/4 cup of water and cover for 20-30 seconds to ensure the cheese melts properly. Remove them to a plate and let them rest for 3-4 minutes before serving.

Place the rested patties on a toasted bun (you can add mayonnaise to the bottom bun if you’d like) and top with 1/4 of the tapenade mixture. Serve with your favorite burger side (we ate ours with sweet potato fries).

Buen Provecho!