The party season is slowing down after a whirlwind of events. Nancy and Mickie had a great
gathering of friends from the “Hood” Friday night. Lots of great little apps and a Crab &
shrimp chowder to start with that was really unique, followed by a perfect prime rib with
garlic mashed potatoes and fresh green beans and my favorite of the night a seafood pasta
all made from scratch. Jimmy and Tom had great gathering of friends down in Galt with to
much food to list. And of course our Monday night gathering of “hoodlums” at Giovanni’s
and Sherry’ s.
The prime rib was perfect but I thought a little twist on that would be really interesting. If
you had the deep fried turkey at thanksgiving you probably still have the turkey fryer close
by and the peanut oil so why not a deep fried prime rib. Why not, so I gave it a try.
No need to search for a good recipe because here it is. this recipe creates a delectable deep
fried prime rib your guests will love. It is one of the moistest and tender prime ribs you’ll
ever have and it is really so simple, everyone will be delighted and amazed at your culinary
skills.
You will need:
one large prime rib, size depends on how many people you wish to serve, get to the butcher
and have one cut for you usually about 8 to 10 oz per person boneless 12 to 14 oz on the
bone
3 gallons of peanut oil
2 tsp garlic powder
2 tsp rosemary, fresh is best chopped fine
2 tsp course salt, preferably sea salt
2 tsp of fresh ground pepper
It would be helpful if your turkey fryer has a basket you can lower slowly into the oil, or a
large hook to lower with. The day before you are going to fry your roast you will need to
prepare the rub and the meat.
In a small bowl, mix together the garlic powder, rosemary, salt and pepper. Rub this
mixture over your entire roast including the ends then place in a covered dish and
refrigerate overnight.
Take the roast out of the frig 2 hours before you are going to fry. It needs to be at room
temperature and well drained of any juices before frying.
Heat the oil to 360 degrees. TURN OFF THE GAS then lower the roast slowly into the oil.
relight the gas and bring the temperature up to 350 degrees. You will need to fry the roast
for 4 minutes per pound for medium, 3 1/2 min per pound for medium rare.
When your ready to take the roast out TURN OFF THE GAS before lifting out of the oil.
Place the roast in a large pan on paper towels or bread to drain. Let it rest 10 to 15 min
then slice and serve.
So there you go a great entry for you Christmas dinner, BUT what about breakfast, dinner is
usually late in the afternoon and the kids will be hungry after opening all those presents.
How about oven french toast, it was one of my favorite discoveries from Peggy in Indiana
You will need a really large cookie sheet or more than one depending on the size of your
crowd.
1/2 cup butter melted
1/2 cup sugar
1 tsp Cinnamon
3 eggs
1/2 cup milk
1/2 cup orange juice
1/2 tsp vanilla
1 large loaf of french bread – sliced
Put 1/4 cup of the melted butter and 1/4 cup of the sugar on the bottom of your pan. Whisk
O.J . milk, vanilla and eggs in a large bowl. preheat oven to 400 degrees. Dip bread slices
in egg mixture and layer on top of the butter and sugar mixture. sprinkle remaining butter
and sugar mixture on top of bread slices.
Bake 10 minutes then turn and bake another 10 minutes, serve with your favorite syrup
some scrambled eggs crisp bacon and fresh fruit like kiwi, papaya, mango and fresh berries.
And of course for the adults in your group don’t forget the Bellini’s, Brut champagne, a
splash of chambord and some apricot nectar mixed and served just like a mimosa. That will
keep your crew going till dinner.
Merry Christmas to all – see you tomorrow with a few more things you can try.
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