Text 9305, 101 rader
Skriven 2006-12-26 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: various beefs 734
=========================
 -=> Quoting Dale Shipp to Michael Loo <=-

 DS> For the past year or so, we have started buying and cooking prime
 DS> rib roasts (although I doubt that they are prime).   I usually cook
 DS> it to about 120 in the center, slice off the two outside slices for
 DS> first night's meal and then might slice into steaks to quickly sear
 DS> on a cast iron skillet for second night meal.  Finally, some of it
 DS> ends up in the wok as beef and black beans.

We cook roasts in two stages here some times as well. The last time was
an accident, not planned, but it worked out well in the end. While
Roslind was out of town for the week I had made T-Bone steak soup as
mentioned here already and a chicken soup. I also had cooked ahead and
chilled a crock pot full of country ribs with a three pepper rub and a
pot of rice so she could have a quick, easy to re-heat but good meal the
moment she got home. I even snuck home briefly around 4 PM to turn the
crockpot back on. She didn't know that, didn't check the fridge or the
counter top, had a craving for beef, went to the store and found prime
rib roast on sale; she had just started searing it around 6:30 PM on
Friday night when I arrived home.

I pointed out to her that the ribs were ready and the roast wouldn't be
ready until bedtime unless we cooked it considerably hotter than the
275 I've come to like. So we cranked up the oven to 500 to quickly sear
the meat, killing any nasties on the surface, pulled it out raw except
on the outside and had the ribs for supper. I considered finishing
cooking the roast for Christmas Eve but she already had two huge batches
of manicotti on the go so it didn't get done until today. I had two
outer slices, very rare, for breakfast (Roslind wouldn't even look at it
let alone taste it) and then sprayed it with vegetable oil so it
wouldn't dry out and roasted it uncovered for 45 minutes at 350, 60
minutes at 275 and let it rest in the cooling oven another 30 minutes.
We got a perfect medium rare roast, nicely browned and crusted, that
wasn't dried out at all despite the unorthodox treatment. I'm glad as it
is an expensive piece of meat to wreck.

I'm not sure yet what the subsequent meals will be; perhaps just roast
beef sandwiches from time to time. Perhaps some high class prime rib
hash or maybe blue cheese tortilla roll ups:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Mike's Easy Vegetable Roll-Ups
Categories: Tortillas, Vegetables, Cheese
  Servings: 6

      6    Flour Tortillas (Mission)
      1 ea Red, Green, Yellow Pepper
      1 sm Onion slivered
      4    Stalks of Young Bok Choy
      1    Anaheim Chili slivered
     10 sl Jack cheese
      1    Jar of Blue Cheese Dressing
      1 bn Cilantro
      1 c  chopped chicken, beef, pork
           or goat, optional

Do all the prep ahead of time so you can build your tortillas and heat
them together. Slice onion, sliver all peppers, thinly slice Bok Choy,
tear Cilantro leaves into thirds and set them all aside. You can either
mix the vegetable melange or keep them each separate in bowls. Take a
large serving spoon (as large as will fit into the top of the blue
cheese dressing) and immerse it into the dressing. Whatever amount you
get on the spoon is what you use. Wipe the spoon with the blue cheese
dressing on bottom third of one of the flour tortillas. Lay on 1 1/2
cheese slices trying again to stay on the bottom 1/3 of the tortilla.
Add a small amount (divide it up) of the vegetable fillings onto the
bottom 1/3 of the tortilla. Carefully roll it up and place it seam side
down on a serving plate. Repeat till all tortillas or all vegetable are
used. Heat tortillas together with a loose foil cover over the tortillas
in a toaster oven set on 347 degrees till the center of the roll-up is
hot (about 7 to 10 minutes)

Microwave instructions--- (even quicker and easier) Heat each tortilla
up individually on a plate in the microwave for 14 to 16 seconds. Wipe
on the blue cheese, lay on the Jack cheese, add the veggies (there could
be a bit of chicken or beef included in these too), and roll up. Again,
individually microwave each finished roll-up uncovered on high for 45
seconds. Let roll-up slightly cool before slicing in two.

Recipe by Mike Stock 11/01/2004

Notes: This recipes done at Frog Town winery in Dahlonega, Ga. On
11/13/2004 by Chef Mike Stock

From: Www.Chefandthefatman.Com
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




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