Monday, December 29, 2014 0 comments

Pecan Crusted Dijon Salmon

  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard, spicy brown, or stone ground mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley or 1 tablespoon dried parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  1. Preheat oven to 425 degrees .  
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 minutes in the preheated oven, or until it flakes easily with a fork. Garnish with a wedge of lemon.

Thursday, December 25, 2014 0 comments

Prime Rib

  • 5-8 lbs Rib Roast, bone-in
  • Salt
  • Pepper
  1. One day before you cook the roast remove from packaging and let dry out in fridge uncovered. 
  2. Pull roast out of fridge and let come to room temperature before baking. About 2 hours. 
  3. Cover roast in salt and pepper at least one hour before roasting. 
  4. Roast in a 200°F oven until it hits 120°F at the center.
  5. Remove from oven and tent lightly with aluminum foil and let it rest at least 30 minutes and up to one and half hours.  Alternately if you need more time simply FTC  (foil, towel, cooler) for up to 6  hours.
  6. 10 minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500°F+). Roast until well-browned and crisp, about 10 minutes. 
  7. Carve and serve immediately.
  8. For more info about Prime Rib, read this guide.

Brown Bag Apple Pie

Bottom Crust:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons white sugar
  • 6 tablespoons unsalted butter
  • 2 1/2 tablespoons cold water, or more as needed
Pie Filling:  
  • 5 pounds Granny Smith apples - peeled, cored and thinly sliced  
  • 1/2 cup brown sugar 
  •  2 tablespoons all-purpose flour  
  • 1 teaspoon ground cinnamon  
  • 1/2 teaspoon ground nutmeg  
  • 1 pinch ground ginger  
  • 2 tablespoons lemon juice  
  • 2 tablespoons graham cracker crumbs
  Pie Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup softened butter
  • 1/2 cup superfine sugar
    1. To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
    2. Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
    3. To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
    4. To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
    5. To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
    6. Preheat oven to 425 degrees F (220 degrees C).
    7. Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
    8. Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.

Vanilla Bean Ice Cream

  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2/3 cup granulated sugar
  • 2 vanilla beans, split lengthwise and scraped, seeds reserved
  • 6 large egg yolks
  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Combine cream, half-and-half, sugar, and vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 12 minutes.
  2. 2Meanwhile, whisk egg yolks in a second large bowl until smooth. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  3. 3Remove custard from heat and strain through a fine-mesh strainer into a third large heatproof bowl to remove any lumps, scraping as much vanilla bean through the strainer as possible. Remove vanilla bean pods from the strainer and add to the custard. Place ice cream base over the ice bath to cool to room temperature, about 10 to 15 minutes.
  4. 4Cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, remove the vanilla bean pods and freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.

Yorkshire Pudding

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups all-purpose flour
  • 4 tablespoons vegetable oil (or beef drippings) 
  1. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
  2. Preheat oven to 425°F.
  3. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
  4. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
  5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
    Note: the key is COLD batter and HOT pans. 
Wednesday, December 24, 2014 0 comments

Smithfield Inn She Crab Soup

  • 1 stick unsalted Butter 
  • 4 T. flour 
  • 4 cups Half and half 
  • 1 cup Milk 
  • 1 lb. Lump crab meat (she crab if you can get it) 
  • 1 1/2 tsp. Worcestershire 
  • Dash hot pepper sauce 
  • 1/4 tsp. mace or nutmeg 
  • 1 tsp salt 
  • ~2 oz. dry sherry 
  1. In a heavy saucepan, cook butter and flour over medium heat for about 5 minutes, don't burn it
  2. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. 
  3. Add crabmeat, Worcestershire, hot pepper sauce, nutmeg, and salt. 
  4. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed.  
  5. To serve put about 1/4 oz. sherry into each soup bowl. Ladle soup on top and garnish with parsley.
  6. Serves 8. You can cut this recipe in half to make less. Do not boil when reheating.