Vegetable stock

This is just my basic stock

1 bag of shredded carrots

1 head of celery chopped

3 Peppers quartered and cleaned ( I use 1 red 1 green and 1 yellow.)

6 tomatoes peeled (score the skin and drop in boiling water for a min)

1 head of elephant garlic (peeled)

1 TBSP of pepper

2 tsp of salt

1/4 a stick of butter

1/2 Bottle of Moscato wine (cook with wine you love is a must)

Fill your pot the rest of the way with water.

Simmer this for up to 4 hours or longer for a stronger taste.

Prime Rib shots

The close up!



Yum!

Prime Rib baby!

This is by far the king of meats Prime Rib is is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the fat and lesser muscles.


I used a nice salt rub for mine.

5 garlic cloves, finely chopped 2 sprigs fresh rosemary, chopped 4 sprigs fresh thyme, chopped 1/4 cup kosher salt 2 tablespoons freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more for drizzling

In a small bowl mash together the garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 hours for "bloody as hell"


I took pics they will be up later.

Stuffed Pork Loin

I made this last week it was sooo good!


I made two sides green beans and onion cream sauce and roasted red bliss potatoes.

The potatoes were roasted in a oil with dill, rosemary and a touch of garlic.

Lazy

I have been slacking and not posting... I have been sick too :(

I will get some new posts for you all to enjoy soon.

Lamb chops with a Garlic and Rosemary marinade

It is Saturday night, and I am at home with a cold. TV is a bore so I decided to play in my kitchen.

I had some nice lamb chops and wanted to experiment.

I have used Veal before but never made chops.

• Trim all excess fat from lamb chops. ( remeber to leave some there is a ton of flavor there.)
• Prepare the marinade: Chop the rosemary and mince garlic. Using a mortar and pestle mash together the chopped rosemary and garlic. Add soy sauce and olive oil. Rub this mix all over the chops and let stand 1/2 hour to 2 hours. I do an hour per side.
  
• Pat the chops dry with a paper towel - they won't brown well if they aren't dry.
• I use my cast iron pan for this one. When the pan is hot add the chops without crowding. Cook at medium-high heat for 2 or 3 minutes per side. You are looking for a nice sear. Reduce the heat to medium until the chops reach the desired doneness. Depending on their thickness, this may take an additional 3 to 10 minutes. You are looking for medium rare to medium.

MMM Looks sooo good!