Wednesday, December 11, 2013

Prime Rib

Every once in awhile, my husband and I like to make a "special" Saturday night dinner! Something that if the four of us were going to have it at a restaurant, it would cost us an arm and a leg. Last weekend, it was prime rib!  I have to say, my husband has this one down. It is tender and juicy, with just the right amount of seasoning. Served with a side of au jus or some horseradish sauce, some roasted potatoes and grilled scallions, and you have yourself a five star dinner!

Let me show you how easy it is to make at home:

Here's all you need: 3-4 lb bone-in prime rib; garlic, rosemary, extra virgin olive oil, salt & pepper.  I removed my roast from the refrigerator about 1 hour before prepping it, just so it warms up a bit.

Chop the garlic and rosemary.

Place it in a small glass bowl or ramekin, and cover with extra virgin olive oil.

You don't need a lot of olive oil, maybe 2-3 Tbls. Then just give it a quick stir.

Place prime rib on a baking sheet that has been lined with parchment paper (for easy clean up). As you can see, I also like to place a cooling rack on top of the baking sheet, so that some of the grease can fall through. Then you need to salt all sides of the prime rib (I use Kosher salt).

Next rub the garlic, rosemary and olive oil mixture all over the prime rib, and give each side a couple of grinds of fresh ground pepper.

It's ready for the oven! Preheat oven to 400 degrees.  Cook for 15 minutes, then reduce heat to 285 degrees, and continue to cook until the internal temperature when measured with a probe thermometer reaches 125 degrees (ours took about 1 hour - but this will depend on the size of your roast).

Remove from oven, cover with foil, and let rest for 20 minutes before slicing. Temperature after resting will be about 130 degrees (medium rare).

Cut yourself a nice, juicy slab of that baby, and enjoy!

I like mine with au jus, but hubby prefers his with pure horseradish.
How do you like yours?

Prime Rib
3-4 lb. bone-in prime rib roast
2 Tbls chopped fresh garlic
2 Tbls chopped fresh rosemary
2-3 Tbls extra virgin olive oil
Kosher salt
Fresh ground pepper

  1. Remove roast from refrigerator 1 hour before prepping.
  2. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
  3. Place garlic and rosemary in a glass bowl or ramekin. Add olive oil and stir.
  4. Sprinkle all sides of roast with kosher salt.
  5. Rub garlic, rosemary, olive oil mixture over all sides of roast.
  6. Give each side of roast a couple of grinds of fresh ground pepper.
  7. Place roast bone-side down on prepared sheet pan, and bake in 400 degree oven for 15 minutes. Reduce heat to 285 degrees and continue cooking until meat thermometer reads 125 degrees.
  8. Remove from oven, cover with foil and let rest for 20 minutes. Temperature after resting should be about 130 degrees (for medium rare). 

Buon Appetito! 

Sunday, December 1, 2013

Seared Ahi Tuna with Wasabi Ponzu Dipping Sauce and Fennel Salad with Citrus Vinaigrette

Last week, my husband and I did something that we don't do very often. We went out for dinner WITHOUT the kids! Yup, we had ourselves a little "date" night. We went to our favorite sushi restaurant, Kuroshio Sushi Bar and Grille.

We eat at Kuroshio quite a bit, and we always order the exact same thing. This time, we decided to splurge a little, and order an appetizer in addition to our standard fare. We ordered their "Grilled Tuna Salad - seared over high heat, sliced thin, served rare over organic mixed greens". It was delicious! So good, that we decided to recreate this dish last night at home, and are sharing it with you today.

Seared Ahi Tuna with Wasabi Ponzu Dipping Sauce and Fennel Salad with Citrus Vinaigrette

(2) 8 oz Ahi Tuna Steaks (1" thick)
Tuna Seasoning (see below)
Dipping Sauce (see below)
2 tsp olive oil
4 cups of mixed salad greens
1 head of fennel (sliced thin with a mandolin)
2 scallions (sliced on a diagonal)
Citrus Vinaigrette (see below)

  1. Prepare seasoning as stated below. Generously sprinkle both sides of tuna steaks with the seasoning and place in the refrigerator for 1 hour.
  2. Prepare the dipping sauce and vinaigrette as stated below.
  3. Place salad greens and fennel in a bowl. Add enough vinaigrette to just lightly coat. Toss gently and divide onto four serving plates. Top with sliced scallions.
  4. Heat frying pan or grill pan over high heat. Brush with olive oil to lightly coat.
  5. Add tuna steaks to pan and cook over high heat 1-1/2 to 2 minutes per side. Remove from heat and cut into slices.
  6. Place sliced tuna on top of salad, and serve with the dipping sauce.

Tuna Seasoning:
1 Tbls sea salt
1 tsp whole peppercorns
2 tsp minced onion
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp oregano
1 tsp lemon zest
1 tsp sesame seeds

Place the above ingredients in a spice grinder and grind slightly.

Dipping Sauce:
1/3 cup Ponzu sauce
1-1/2 tsp wasabi powder
2 tsp sugar

Heat the above ingredients in a small saucepan until sugar is dissolved, whisking to incorporate the wasabi powder.  Remove from heat and divide into 4 ramekins.

Citrus Vinaigrette:
juice and zest of 1 orange
juice of 1/2 lemon
1 tsp minced garlic
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
salt & pepper to taste

Place juices, zest, garlic & mustard in a small bowl. Drizzle in olive oil while whisking constantly. Season with salt & pepper.

We hope that you enjoy this one as much as we did!

Buon Appetito!