The PhilRiican spent Valentines feeding lots of peeps Prime Rib dinners!
1 Prime Rib
Coarse Black Pepper
Fresh Garlic (1 clove)
Rinse the prime rib and set aside to dry.
Pull rosemary leaves from branches an place on cutting board.
Pull thyme leaves from branches and place on cutting board.
Chop both thyme and rosemary leaves and set aside.
Peel garlic and cut in half lengthwise.
Flip the prime rib over and expose the bottom. Using a long skinny move make several slits into the prime rib all across. Stuff each slit with a sliver of garlic and a lunch of the rosemary and thyme mixture.
Sprinkle salt and pepper on bottom side of prime rib and flip back over.
Generously coat the top and sides of the prime rib with salt and pepper. Place in large roasting pan.
Put in oven at 400 degrees until outside of prime rib well browned. This is usually 1 to 2.5 hours depending on the size of your prime rib. A 20lb prime rib takes about 2 to 2.5 hours. A 10 puns prime rib will take only about 1 to 1.5 hours. Cool longer if you like your meat beyond medium rare.
Remove from oven and let the prime rib rest about 10 to 15 minutes on a wooden cutting board. Plastic will do if you don’t have wood. This allows the meat to finish cooking. It also allows the juices to come back into the meat for a juicy slice of prime rib!
Garnish with horseradish or au jus.
Super Bowl ribs pt II
meat has marinated overnight
Smoker cleaned and set
REAL HICKORY CHARCOAL, check
Chimney starter, no lighter fluid, charcoal lit, cover on and smoke flowing
Part III later today…
Ok. I know I’ve been posting a bit much tonight but what the hell, I’m preparing a Super Bowl feast PhiliRican style and I just feel the need to share!
This one starts with an overnight bath in cider vinegar, lemon juice, kosher salt, black pepper and special seasonings from Puerto Rico
Sorry fam, our link was broke for the new menu. Here is the fix.
<a href="http://http://m.menutabapp.com/restaurants/247701942025282“>Online ordering
For all you Super Bowl nuts getting ready for the big game, here a crowd favorite. This blog will have 3 parts. Prep, smoking the ribs, finishing off
Pork ribs done right –
Part I – Prep
Clean your meat, the ribs that is
Place them in a bucket or other large container.
Soak them overnight in a good brine. A brine is seasoned salted water. I use some liquid smoke, cider vinegar, kosher salt (lots but not like ocean water) and lemon juice and just enough water to cover the meat complete.
The next morning, pull them out and cover with a good dry rub. For rookies, get some lawreys season salt and brown sugar. Mix together 2 parts brown sugar and 1 part lawreys. As you gain experience play with different seasonings until you find a mix you like, and no, you won’t get my recipe!
Let them soak another 24 hours if you have time. If not, a couple of hours will do.
(All food holding should be done in a refrigerator to keep foods below food danger zone)
Check in tomorrow for part II.
Ever make a hard boiled egg and wondered why it gets that dark ring around the yolk? Or why it smells if you crack it a day later? Well, it’s actually a bit of science. Egg yolks have iron and egg whites have sulfur. Overcook the egg, or, don’t cool it quick enough and they react.
Put your eggs on the counter for 15 minutes before cooking, bringing them to room temp will help keep them from cracking when you put them in the boiling water.
– Boil water, add a pinch of salt
– Slowly add eggs to boiling water
– Simmer for exactly 13 minutes
– Remove the eggs and place in ice bath (50/50 ice and water) to rapidly cool for about 10 minutes
That’s it. Your eggs will be perfect, will last in fridge for several days and won’t stink when you crack em!
So today I came home from work to find Mrs PhiliRican a bit under the weather. Couldnt eat, fever, chills, headache, you name it. So what does Mr PhiliRican do? You guessed it, hit the grocery store, buy a chicken, bring it home and make her some homemade chicken and dumpling soup…..
1 Whole chicken, cleaned, uncut
1 Very large white onion, quartered and peeled
1 full clove of Garlic, peeled, whole
1 Cup Chicken Bullion (Knorr)
1 Tablespoon of Poultry Seasoning (this is usually found in the spice section of grocery store)
Put the whole chicken, onion, garlic and remaining ingredients in a large pot of cold water (12 cups of water should do), bring to boil and then simmer for 2 hours
Remove the chicken and place on cutting board, strain the onion and garlic from the stock (if you like)
Remove the chicken skin and use two forks to pull the meat from the bone. Make sure meat is in small bite size pieces. Return to pot of simmering stock. Place carcass and bones back in stock, simmer for another hour (you want to get all the gelatin from the joints and cartilage as well as all the nutrients from the marrow etc in the bone). After one hour, remove the bones and carcass.
If you like your soup with a bit of body (thickness): make a corn starch slurry that is 4 Tablespoons of Cornstarch and 4 Tablespoons of cold water mixed together in a small cup until dissolved. Pour slowly into the simmering stock and voila, your soup is thickened without any lumps!!
Sift 2 cups of flour with 1 Tablespoon of Baking Powder and 1 Teaspoon of salt into a clean dry mixing bowl. Add 4 Teaspoons of melted butter and 1 Cup Cold milk. Mix with a fork until blended but not looking like pizza dough.
Drop tablespoon size dollops of the mixture into your simmering stock and cover. Simmer about 15 minutes and serve!
Easy, tasty and healthy!