Cajun prime rib

Ingredients

4 lb prime rib roast (10-1/2 lbs)
1/4 cup garlic powder
2 onions, thinly sliced
1/4 cup salt
1/4 cup black pepper
Seasoning mix
1 tbsp plus 1 tsp, salt
1 tbsp plus 2 tsp, white pepper
1 tbsp plus 2 tsp, fennel seeds
1 tbsp plus 3/4 tsp, black pepper
2 1/2 tbsp dry mustard
2 1/2 tbsp ground cayenne pepper

How to prepare

Remove fat cap off top of meat (butcher can do this for you) and save. Place the Roast, standing on the rib bones, in a very lg roasting pan. Then with a knife Make several dozen punctures through the silver skin so seasoning can permeate meat Pour a very generous, even layer of black pepper over the top of the meat (the Pepper should completely cover it), repeat with the garlic powder, then the salt, Totally covering the preceding layer carefully arrange the onions in an even layer On top so as not to knock off the seasoning place the fat cap back on top Refrigerate 24 hours bake ribs in a 550f oven until the fat is dark brown and crispy On top, about 35 minutes remove from oven and cool slightly refrigerate until well Chilled, about 3 hours (this is done so the juices will solidify and the steaks can Be cooked rare ) remove fat cap and discard with the blade of a lg knife, scrape Off the onions and as much of the seasonings as possible and discard then with a Long knife, slice between ribs into 6 steaks (4 will have bones), trim the cooked Surface of meat from the 2 pieces that were on the outside of the roast season and Cook in your favorite way for steaks To blacken the steaks: Combine the ingredients of the seasoning mix thoroughly in a sm bowl, you will Have about 8 tbsp sprinkle the steaks generously and evenly on both sides with the Mix using about 4 tsp on each steak and pressing it in with your hands heat a cast Iron skillet over very high heat until it is beyond the smoking stage and you see White ash on the skillet bottom-at least 10 minutes (the skillet cannot be too hot For this method ) place one steak in the hot skillet (cook only one side at a time) And cook over a very high heat until the underside starts to develop a heavy, black Crust, about 2 to 3 minutes turn the steak over and cook until the underside is Crusted like the first, about 2 to 3 minutes more repeat with the remaining steaks Serve each steak while piping hot (*note*: if you don’t have a commercial hood vent Over your stove, this dish may smoke you out of the kitchen it’s worth it! But you Can also cook it outdoors on a gas grill, a charcoal fire doesn’t get hot enough to “blacken” the steak properly yield: 6 servings

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Spicy carrots

Ingredients

4-5 lg carrots chopped
1 1/2 cup seasoned rice vinegar
1/2 cup olive oil
2+ cloves garlic, sliced
1/8 cup parsley
1 tbsp sugar
1/4 cup chopped cilantro
1/2 cup onion sliced into 1/2 rings
1/4+ cup jalapenos w/ juice sliced lengthwise

How to prepare

Bring all ingredients to a boil except carrots . Pour mixture over carrots and let sit at least 2 hrs. Enjoy! These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating.

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Mock hollandaise sauce

Ingredients

1 tbsp vegetable oil
1 tbsp cornstarch
3/4 cup homemade chicken broth or commercial low sodium variety
1 egg yolk, lightly beaten
1-2 tbsp fresh lemon juice

How to prepare

Combine oil and cornstarch in a small saucepan. Stir well. Cook over low heat, stirring constantly, until mixture is smooth. Add broth and turn up heat to medium. Cook stirring constantly, until mixture thickens. Remove from heat and add a small amount of the sauce to the beaten egg yolk. Stir to mix well and slowly pour egg mixture into sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add lemon juice. Stir to mix well. Yield: 1 cup

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Green chile sauce #2

Ingredients

1 lb fresh green chiles, roasted & peeled
1 clove garlic, peeled
1/4 small onion
1 tbsp vegetable oil
2 tsp salt
1 tsp worcestershire sauce

1 tbsp cornstarch
2 cups water
2 cups beef broth

How to prepare

Remove the stems and seeds from the chiles. Cut into strips 1/4″ wide, 1 1/2″-2″ long. Set aside. Drop the garlic through the feed tube of a food processor with the motor running. Add the onions. Pulse to chop coarsely. Cook the onion and garlic in the oil in a lg saucepan until the onions are limp. Stir in the chiles, salt and worcestershire sauce. Cook, stirring, over med heat for 5 minutes. Dissolve the cornstarch in the water. Add to the saucepan. Stir in the beef broth. Simmer, stirring occasionally, for 10 minutes. Adjust seasoning to taste. Yields 5 cups

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Tequila hamma hamma oysters

Ingredients

24 freshly shucked hamma hamma oysters
1/3 cup finely diced seedless cucumbers
2 tbsp finely diced red bell pepper
2 tbsp finely diced poblano chile
1/2 tbsp finely chopped serrano chile
2 tbsp fresh lime juice
1 tbsp fresh chopped cilantro
black pepper
sea salt
frozen jose cuervo traditional tequila

How to prepare

Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila.

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Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

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“The Works” Mexican Burger

Ingredients

2 tablespoons vegetable oil
2 onions, sliced
1/2 teaspoon ground cumin
1 large avocado
2 teaspoons lime juice
Salt and pepper
1 (15 oz/470 g) can refried beans
6 1/2 oz (200 g) packet corn chips
1/2 head romaine (cos) lettuce, shredded
1 cup (8 fl oz/250 ml) prepared chunky-style salsa
1/3 cup (3 fl oz/90 ml) sour cream
Fresh coriander (cilantro) sprigs
1/3 cup (3 fl oz/90 ml) chili sauce

Burgers:
1 1/2 lb (750 g) ground (minced) chicken
1 tablespoon chopped fresh coriander
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon chili powder
2 cloves garlic, crushed
6 green spring onions, chopped
2 1/2 cups (5 oz/155 g) stale bread crumbs
1 egg, lightly beaten
2 tablespoons vegetable oil

How to prepare

Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.

Mash the avocado with lime juice and salt and pepper to taste – keep tightly covered.

Heat the refried beans in a saucepan or microwave on high (100%) for about 3 minutes.

BURGERS:

Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch (2.5 cm) thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.

Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).

Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.

This recipe can be prepared a day ahead – reheat and assemble just before serving. The uncooked patties are suitable for freezing.

Stale breadcrumbs are made from 1-2 day-old bread – do not substitute dried packaged breadcrumbs. Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.

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Jicama salsa

Ingredients

1 lb jicama, peeled and diced
2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 medium onion, chopped
1 jalapeno, seeded and finely diced
2 cloves garlic, finely chopped
6 roma tomatoes, chopped

1/2 cup rice vinegar
2 tbsp canola oil
dash freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp salt, optional
3 tbsp chopped fresh cilantro

How to prepare

Place jicama, carrots, red pepper, onion, chiles, garlic and tomatoes in a large glass bowl. In a small bowl, mix remaining ingredients except cilantro. Pour over vegetables and toss lightly. Marinate several hours. Toss with cilantro and serve. Makes 12 cups.

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