How to Cook Prime Rib

For Christmas dinner the family pulled out the stops and nabbed a nice 7lb Prime Rib roast AND a 4lb roast. I was tasked with getting the job done so we had medium rare, which most of us like and a medium roast for the ones who like their meat cooked more.

First, I make a spice rub for it using garlic, about 5 -8 cloves, and a bit of kosher salt (teaspoon) in a small mortar and crush it into paste. Then I add some fresh rosemary if we have it and crush that, a pinch of crushed red pepper (1/2 tsp) and crush that. Then I add some marjoram and olive oil to make it nice and pasty/spreadable.

I rub this mix all over the roast and pop the roast into a pre-heated 500 degree oven. I give it five minutes then turn it down to 350 degrees and let it cook about 1/2 hour per pound. I do have a good digital thermometer that I test it after the alloted time. The temp I like for medium rare is 130-135. I take it out of the oven and let it sit all by itself for 1/2 hour or so. Then slice and serve. For the medium roast the temp should be about 140-145. Rest, then serve.

Don't open the oven door once you got it in there or you'll just cool things down and screw up your timing. Okay, maybe once to smell its delicious lusciousness!

I cooked both roasts in the same pan on a rack. Put them in at the same time and took them out at the same time. Since the one is smaller it cooks faster than the big one. If we had more people who liked medium roast I would have had to put the big one in first then follow with the small one. Oh, you get the picture!

The Prime Rib roast was a very nice slice of heaven!! Yum. I want a do-over!!

Back to the Kitchen Bitch!

Christmas time came and went and now its time to squeeze in more kitchen time at the Chronicle. I'll be working this next week on some new recipe testing and more writing. Fun! Here's a photo of the Chron Kitchen where I spend my days.

There are two stoves, one electric and the other gas. Naturally, I play on the gas stove. I love the overhanging pots and pans. They're so easy to find and no bending over. The natural light is great coming from that window. It really brightens up the kitchen so I can actually see when I'm cutting off my fingernails with a cleaver.

We also have two refrigerators, one for the staff and the other for the testing. The big long counter top is a must. I love that it is so long. There's plenty of room for 3-4 cooks to squeeze in, which sometimes happens. We also have a dishwasher just for the glassware (wine glasses) and the other normal one.

Its a fun playroom. I'm looking forward to working there tomorrow. I am really learning so much from working with the Chronicle Food and Wine Department staff. They are a great, intelligent bunch of hard workers.

Gratitude is a wonderful attitude.

Holiday Cheer!

I've been trying to remember to photograph all the little things to blog but darned if I get caught up in the moment and forget until it passes! Poo!! Anyway, Here are some photos of me getting into the holidays with family and San Francisco.

I like the one of the Musicians playing just the way it looks. Kinda blury and out of focus. I like it like that. Seems more magical to me. And I can't believe how elegant and beautiful the Forever 21 store looks. I went inside just to see the ceilings and chandeliers. Georgous!

There HAS to be a photo of the Powell/Hyde Street Cable Car in the SF Photo blog!! Its a must. Here it is at its 'turnaround'. So many holiday tourists riding it, that's a happy thing.

I go "home" on the weekends to visit with the Fam Damily and have some good meals and laughs. I was so happy to see the beautifully decorated tree and the whole house looked so festive and inviting. I'm looking forward to seeing it full with tables groaning from the delicacies and savory treats. Yum-Oh. Cousin Guy and Mum decorated perfectly!

I can see the Star that Deb Melmon made for Guy on the tree right in the center! How wonderful.

Cousin Paul flew in from Arizona Saturday and I got to make dinner for my 2 cousins Saturday night. I was so excited to try a whole new 'style' and break away from the usual so I settled on a Thai Theme. Mum and Papa John went to friends for a holiday standard of breaking open champagne and cracking up some fresh crab. While they had their crab feast I was peeling back shrimp and cooking up Yum Love.

I made this salad, an Asian Pear and mixed greens with Sesame Dressing and a grated carrot topping. I opted for the mixed greens instead of watercress. I wanted to use half baby spinach and half arugula but I couldn't find arugula. The sesame dressing was different for me and tasty and next time I'll add chopped roasted peanuts (good idea Guy!) for some crunch on top.

Then I cooked up some rice, chopped some cilantro and green onions and served this Thai Soup with Shrimp, Pork and Chicken, Lemon and Jalapenos. We dished the rice in the bowls, topped with cilantro and green onions then topped it off with the soup. We passed extra Chili Garlic Paste around and it was Stunningly Good! Hits the Taste Buds right where they tickle. Hot, spicy, tart and savory. Umami overload.

When I remembered about taking the photos the food was GONE! Waa. So I took the next best shot of it all gone but the recipients quite happy!

Then we rested our stuffed selves for a while playing UNO. What a laugh and a half. We had so much fun! Just what was needed to add more cheer to the holidays. Afterwards, I made dessert. OMG. This one was so easy and so good. I mean EASY. I love me my Epicurious site for finding the best things.

How easy was buying 3 glazed doughnuts, vanilla bean ice cream and making a spiced caramel sauce with banana's. You really need to try this recipe!

The sweetness of this dessert was a perfect ending to the spicy heat of the dinner soup. The soup served well with a bottle of Savignon Blanc Fume. Perfect match. I wouldn't serve it with the salad as there is far too much fat in the dressing and the wine sours next to it. It was an interesting note for my cousins to see how wine reacts with foods differently.

Oh what a night. And what a great weekend.
I hope you all enjoyed yours too.

Busology - A Commuters Guide

I'm becoming quite the bus rider to and from work these days. Its been a learning experience and one that I'm getting better (?) at daily.

There are some things I've noted however that would make riding the bus easier. I should jot them down here for those of you who commute on the bus (or soon will have to since it IS cheaper!).

#1. There is no one to complain to if things are not going your way. Understand that before you ever step on a bus. Just don't do it. You might as well just get off at the next stop and throw yourself in front of the next bus. No one cares okay.

#2. Wear earplugs if you don't want to hear the cell phone ranters, the random talkers to no one in particular, the miserable singers, and the certifiable mumblers. Also wear them if the repetitious announcements get on your last nerve turning you into one of the #2 people.

#3. Realize that some folks like to eat raw garlic or drink heavily, and think bathing is for woosies. Chew on a mint.

#4. Know that the one person boarding the bus that you don't want to come near you - will. They will sit next to you if you are sitting or stand right next to you like they were your closest family member. It's just Busology.

We have a lot of boxes that come into the Chronicle every day, mostly boxes with wine inside. I open them, break them down and recycle them. (another part of my job) I put the wines away after entering them into the computer or store them for wine tastings in the fridge. I really like the size of the boxes. They are perfect for boxing up the books I have been accumulating from school and cooking books. So I take them home. One or two every day.

I must look like I've been holiday shopping. People like that. Makes me seem real nice and thoughtful. I've also taken to carrying them like they weigh a bit. This bottom-feeding method keeps earning me a seat on the commuter bus. Not something I usually get in the mornings. But then I have more energy in the morning and can hang on better.

The bus announcements keep reminding everyone that the front seats are for the elderly and the handicapped. If a geezer gets on board someone has to give up their seat. I have now become less diligent about touching up my hair and now let some of the gray show. I'm getting pleased with my seat-nabbing gray hair.

Speaking of Hair. I saw a headline today that was too funny. Some guy pulled a judicial wig off another man in a public hearing and the headline said "Man who snatched wig will have toupee". The reporter must be new to the job. Maybe he used to work for Leno.

Today was also Wine Tasting Day. That means I had to set up for 4 tasters who were tasting 75 wines. We do 10 "flights" each time so that means I have 80 glasses set up with the initials of each taster and numbered 1 - 10 for each person stuck on with masking tape that tends to fall off after a couple of rinses. It keeps me busy. I put a tray of 10 wine glasses in front of each individual. I wait till they're almost done tasting then I pour another 40 glasses on trays of 10 each and switch them out. I take the empties and give them the next round. I rinse them all out and drain them, then I prep to repour at the right time. I try not to break too many glasses. It gets annoying to do the tape again.

I also have to go down to the cellar to retrieve the wines out of the fridge (in this case they were white wines) from chilling and bring them upstairs where the tasting occurs. Its a lot of lifting, carrying, bending and standing around. And you all thought I had a glamour job! HA

On the bright side, tomorrow is Family Meal day and photo shoot day so we'll do a lot of cooking and eating and styling (for which I get a few $). I'll be making some sandwiches with pork tenderloin, cole slaw and a relish to go on a bread bun. If it turns out good I'll share the recipe!

Cold

It's cold. For me. My Chicago friends, Cher and Joe are suffering with single digit temps but they were born in that stuff. I was born here in San Fran but it was July not December. I think that has some merit here in this little diatrabe. Maybe if I was born in December I would be having a better time of this.

Actually, its not really so bad. I love all the bundles of clothes. I like having the heat on at night and I like the blankets heavy on me. I sleep better that way.

I never thought I could get cold after living in Los Angeles for these past too many years. That place sucks for cold weather, rain, chills. I was too warm there.

It took me 20 minutes to get dressed to leave the office today. By the time I was done I looked like a blackened spiced Pillsbury Dough person. I've never had to wear thermals under my real clothes. I don't think I even wore them when I used to ski. I had knit gloves, a nice warm scarf to go around my cable knit turtleneck sweater, double pair of socks, a knit cap and my big fluffy winter proof jacket with a hood. And this is just for San Francisco! I'd perish in Chicago. I'd go down faster than Blagojechiviche or whatever.

I better head into a hot shower now then crawl under the blankey's and read a good scary novel. Now that's Christmas!

That Man, Rod Sonofavich

Okay, this is Chicago's week to be in the barrel. The Pickle barrel (it's always related to food here). I feel for ya, it's a hellava pickle. It's also really hard not to make comments on. Like Garlic Ice Cream. You can't just hear that and NOT comment something! So I will cook up a few comments on Mr. Done-of-a-vich.

1. Axed Rod and Potti Mouth Patti are currently next year's Halloween costume designers of the year. I can feel it. Think cute cement shoes, mouthwash and monopoly money sewn into the pockets. OMG.

2. I hear his hair dresser is on his hit list. I'm sorry, is that a hat? No, it IS his hair.

3. He's got real problems b/c he was born on December 10th. Way too close to Christmas to get presents twice. He's been angry ever since birth.

4. He's currenly going through his mid-lie crisis. (yep, spelt right)

5. He's in deep denial. Although most wish he was deep in da Nile.

and finally, here is Gov. Rod's interpretation of what living within his dimensions deduce to.

I be tall, dark and handsome and not dimension smart!

Not the Season to Save Money

Cold cash, credit and money-saver coupons are a bit of a memory as the holidays approach...

Darn, why do the Holidays always come at a bad time of the year. This is about as good as it gets for my Holiday Shopping. I just blogged my first present!

Now-a-days, everyone's looking for ways to hang on. (I saw a guy on the bus today having a Real Hard time hanging on. There should be a 3 drink minimum at lunch these days) Seems like smart folks all have some kind of Hedge Fund. I thought it was a good idea so I got me one of them. Trouble is, I got to feed the little guy. I hope it'll grow.

It looks like he eats pins and needles. Pretty much what I carry in my wallet.

But that doesn't mean we all can't have a nice Christmas, Kawanza, Hannuka, etc. anyway. We'll do it the old fashioned way and give each other clever Fruit Cakes and homemade stuff like already darned socks or soap.

Better yet, lets all bring out the board games and decks of cards and play together. Its really a lot of fun. More fun than opening some retarded gift like fluffly slippers, sunglasses, or a box of sushi bandaids. I found a few games that seemed like fun so I thought of adding them here for you to muse over when you are looking for a fun game night for your holiday fun. How about a hot game of Tic Tac Toast? You win even if you lose because you eat the toast after playing! Oh, what fun.

Okay then, how about a game of Crazy Cat Lady?

Humm.... Seems like this isn't going too well. You can look for yourself on this site. http://www.mcphee.com Good luck with your holiday shopping!

Lamb Stew

I made a tasty lamb stew yesterday at work with lentils and barley, zucchini, tomates, onions and garlic. It was the brainchild of one of the staffers. It was perfect for a nippy winter day. I didn't have my camera with me so I don't have a photo but I found this one on the web to get you started.


Catch yourself a nice spring lamb if you can. If not, jam over to the market and buy some already de-sprung. A pound and a half of loin cut. Cook your lentils and barley (1 cup each) in two different saucepans because they fight and argue if you mix them. Mostly in your intestines but they will disagree unless you separate them. One cooks faster than the other; barley is the de-caffinated (slower to cook) one so give it 20 minutes simmering. I used little orange lentils for the other and they took only 5 minutes to cook. Drain and reserve aside. You don't have to put them in separate bowls anymore because the boiling hot water took all the life out of their argumentativeness.



Why, Orange lentils are so cheery looking don't you agree? (little ugly doll not included in box)



Chop up your lamb (1 1/2 lbs) in bite sized pieces, something that would fit on your spoon with room for the other ingredients, and salt your meat [this is not where the term Salt Peter originated BTW] (I use kosher salt on my sacri-fish-el meats because the Cooking Bible told me so) and set it aside.

Chop up 1 1/2 cups of onions and mince about 4 garlic cloves real tiny. Or not. Basically, its how small you want it right? I like garlic so I would chop them the size of the lentils. What we're looking for here is stuff that is chopped in a consistant size. Why you ask? Because we're anal about little things like that. Let's move on here without too many questions shall we?

Take a big skillet and heat it up. Add about 2-3 Tablespoons of oil and get that nice and hot, not global warming hot,



and add the meat to sear it (you took the globe out first right?). It should sizzle when added. Cook it up till its all cooked and removed it to a bowl while you do the next step.




Saute the onions (chopped small remember) in the fun fond that is left from the sprung lamb, moving and stirring them to pick up all the pieces of what's left on the bottom of the skillet. Then add the garlic and as soon as you can smell the aroma of the heavenly goodness that is garlic shut off the stove run out of the house and give prayerful thanks from the rooftops for garlic. Okay, don't shut the stove off. Keep right on going....you can do it, I just know you can.

Add 3 cups of chicken broth and 3 tablespoons of sherry and 3/4 cup of water to the onions and garlic and bring it to an easy sleezy simmer. It should look way better than this photo below. If not, you've done something regrettably wrong and should get the hell out of a kitchen you moron.


Moving on. Add the meat, lentils, barley and smally chopped zuchini and tomatoes. I used 3 zuchini and 1 large tomato [all still chopped to that insy binsy size] to the whole she-bang. Let it cook 10 minutes and Presto! You have something to eat that didn't cost too much and should feed about 6-8 guests. Serve with a nice Central Coast Syrah or a bottle, box or jug of your favorite crapola. I really don't care.


The point is - a heart meal that I could dish up for you on my blog along with my side dishes of sarcastic humor. Job Done.

Oops. I Ate a Burger King Cheese Burger.

Yep, thas right, I et myself a Burger King burger. With fries too. Its been years since I had one and for some reason it just sounded right.

There I was doing the good thing eating my fresh vegetable soup at Casa Espinoza when my dear cousin Guy bust in the house and dashed about asking if anyone wanted anything from Burger King. He was on a mission to get burgers, and get them NOW.

I so admire people what have a mission. I wanted to be part of his important mission so I volunteered myself for one. And fries. And diet coke please.

It was fun eating normal fast food with the family. Like I was almost normal. Auntie didn't quite believe I was really going to eat it but I did. It was good. And fun.

But, to redeem my School I did make dinner tonight. I stuffed cornish game hens with garlic and spices and roasted them in the oven. I made a nice batch of wild rice and some fresh shitake mushrooms sauteed with butter, garlic and some crushed red pepper then added fresh asparagus to the skillet after the mushrooms gave off their juices and cooked them down with a little basting of giblet broth I had going on the stove from the hens.

We topped it all off with a slice of pumpkin pie from the two I made yesterday at Casa Espinoza's. It was all good. Saturday night fast food, Sunday night a respectable dinner. The holidays are getting in gear, I feelz it.