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Just a reminder during this holiday season that I'm available via email (ChefRavenSF@aol.com) to answer any of your culinary questions. You can also check my site... www.sfpnn.com/chef_raven.htm for recipes and lots of culinary tips.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Hi Kim... Just curious....every year we have prime Rib for Christmas dinner and Patsee makes the best I've ever had.
But this is what I'm curious about...I once had a "smoked" prime rib and it was dreadful (not one of Pats) so is there anything you can add to the au jus that compliments the Prime and goes well with a nice red wine.
Or should I just be happy with the "best I've ever had"?
-------------------- "Werks fer me...it'll werk fer you"
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Monte, The following recipe was in a Bon Appetit magazine some time back. This may be the type of thing you're looking for. If you'd like something more basic, sliver some garlic & shallots and take a paring knife and make small slits around the meat and stick the slivers in. Maybe sprinkle it with some thyme. Then roast as usual. The big tricks to any meat preparation are to 1.) salt, pepper and season the meat prior to cooking...be generous, a great deal of it falls off anyway. If you try and season only after cooking you will not only use more but it will not penetrate the meat, thus be unevenly flavored. 2.)Bring the meat to room temperature before roasting. You cannot properly cook a piece of meat from a cold state. It will not cook evenly.
Recipe: PRIME RIB WITH CABERNET JUS
2 750-ml bottles Cabernet Sauvignon 4 cups beef stock or canned broth 2 cups ruby Port 3 large garlic cloves, peeled 1 large shallot, peeled, halved 2 bay leaves 3 teaspoons dried thyme
1 6-pound boneless prime rib beef roast 4 large garlic cloves, pressed
Fresh parsley sprigs
Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.
Serves 8.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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I can't stand it! I just love excellence and beauty wherever I find it and am reminded of The Feast you photographed and described and posted about here. I think I mentioned the movie "Babette's Feast" then.
What a generous offer to share your knowledge. Every now and then, though I live alone and my kitchen as a rule is closed, I activate the "hermones" and create in the kitchen. Today I made cock - a - leeky soup with rice and added vegetables. Great to know that you would actually answer questions.
If ever you want to know something specific about German cooking, I might know it.
-------------------- Myra A. Grozinger Signs Limited Winston-Salem, NC
signslimited@triad.rr.com Posts: 1244 | From: Winston-Salem, NC USA | Registered: Nov 1998
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-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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How can I garnish the can of cat food I'm serving so that it looks more like paté?
Just kidding girlfriend. I think that this is a cool idea. Our one talk radio station has a recipe/cooking tips call-in during the Holidays. This reminds me of it! We are lucky here on the BB to have a real Chef to help us along! Id like to see this become a yearly thing. Thanks. Love....Jill
-------------------- That is like a Mr. Potato Head with all the pieces in the wrong place. -Russ McMullin Posts: 8834 | From: Butler, PA, USA | Registered: Jan 2001
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Jill I would garnish the top of it with a sprig of Parsley, around the edges of the dish with a very light dusting of cayenne pepper and some oregano for color. This should be served with a nice white sauce as well. Proper plating and finishing is very important to cats! For an appetizer you should consider crab cakes, a favorite of cats. Also, pay close attention to your wine selection with the Friskies; I would suggest a cab savignon, not too smokey or dry, a little on the fruity side but not as much as a pinot gris. I think maybe a cheesecake topped with a fresh raspberry and blueberry compote or Chamborg sauce would be a nice choice for desert.
-------------------- Ricky Jackson Signs Now 614 Russell Parkway Warner Robins, GA (478) 923-7722 signpimp50@hotmail.com
"If I have seen further it is by standing on the shoulders of giants." Sir Issac Newton Posts: 3528 | From: Warner Robins, GA | Registered: Oct 2004
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Ricky I don't have a cat. That was for my sister's Desperate But Not Serious party. (a Singles' Club) I have to take an appetizer. Will generic Wheat Thins be a good accompaniment? Love....Jill
-------------------- That is like a Mr. Potato Head with all the pieces in the wrong place. -Russ McMullin Posts: 8834 | From: Butler, PA, USA | Registered: Jan 2001
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My cats can't decide whether to go to Jill's or Ricky's for Christmas Dinner! I have three, so let me know who has more floor space.
That's really awesome of you Kimberley. I wish I loved to cook and create in the kitchen. We 'won' an extremely high end dinner long ago with several courses and it was incredible! Cooking is most certainly an art form if you let it be.
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My wife is a chef too. How in the world I stay under 200 lbs is beyond me. Oh yeah, it's because I go to Gold's Gym 3x a week! I love helping my wife in the kitchen but I just do the prep work and stir the risotto, lol. Someone asked my brother once "What's the difference between a cook and a chef?" He (being a pastry chef) replied "Oh about $30,000 a year."
-------------------- Ricky Jackson Signs Now 614 Russell Parkway Warner Robins, GA (478) 923-7722 signpimp50@hotmail.com
"If I have seen further it is by standing on the shoulders of giants." Sir Issac Newton Posts: 3528 | From: Warner Robins, GA | Registered: Oct 2004
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The real answer is that cooks cook and chefs do paperwork and go to lots of meetings.
When my husband worked at the Hyatt in San Francisco, he was only allowed to do a certain amount of actual cooking because if he was doing it he was taking a job away from a union cook. Now, how screwed up is that?
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Luke - LOL. You sound like my father. By the time he died when he was 57, he finally learned how to make scrambled eggs and that was only because he lived alone and had no choice.
The trick to not burning water is to just bring it to a boil and then turn it off. ROFLMAO. You laugh but believe it or not you can over boil water. Try this, make a cup of tea with water that you've just barely brought to a boil. Now make another cup with water that you've boiled and boiled. The second cup won't taste as good. I kid you not - it has something to do with the level of oxygen in the water.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Grilling salmon is hard to do. It's a naturally fat fish. But we new orleans area natives have out secret methods of preparing good seafood.
I make boiled salmon using our locally made Zatarains boiling spices. It is a mesh bag stuffed with spices. Its made for boiling crawfish, crabs, and other seafood.
Get your fillet. Start a pot of water and get it boiling. Add in one packet of spices. Add in the salmon and boil away. after about 10 mins remove the spice bag. Finish boiling the salmon till done.
The fat is where the Omege 3 stuff is stored. This is the EFA that your body needs to protect your heart.
-------------------- Leaper of Tall buildings.. If you find my posts divisive or otherwise snarky please ignore them. If you do not know how then PM me about it and I will demonstrate. Posts: 5274 | From: Im a nowhere man | Registered: Jul 2001
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I followed your link to " Photos from the dinner party" and noticed you used Callebaut chocolate. Bernard is my hero, right after my husband (and right before Dan Sawatsky of course).
[ December 18, 2004, 11:22 PM: Message edited by: dallas rose ]
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One of the top 3 experiences of my life was in Soldotna, Alaska with Guff Sherman (pinhead). He flew us into a remote lake to camp in a forest service cabin. I had caught a nice king salmon which we filleted, rubbed with olive oil, added chopped onion, old bay seasoning and finally squeezed some lemon on it, wrapped it in foil. We wrapped up some potatos and carrots in foil, grabbed a few 6 packs of bevs, the survival kit, bedding, 44 mag and headed to the float plane. We landed, got unloaded, put the drinks in the stream running right beside the cabin. The water was meltwater from the glacier on the mountain next to the cabin. We were cradled by two mountains almost 2 miles high. We glassed the mountains for mountain sheep and listened to loons out on the crystal blue lake. If there is anything anymore beautiful than that place it has to be in heaven. We made a campfire, placed the salmon and veggies under the coals and in about an hour had one of the finest meals a man could ask for. The next morning I went fishing for rainbows. There was another plane that flew in during the "night" (got dark from about 2-4 am). I dropped by their campsite and it was two Delta pilots that lived less than 25 miles from me in Georgia! How strange is that? Guff Sherman is one of my favorite people on earth, an incredible host (along with his wife, Coleen), savy bush pilot, professional Alaskan guide and one of the best sign painters and pinstripers to ever clean a brush.
-------------------- Ricky Jackson Signs Now 614 Russell Parkway Warner Robins, GA (478) 923-7722 signpimp50@hotmail.com
"If I have seen further it is by standing on the shoulders of giants." Sir Issac Newton Posts: 3528 | From: Warner Robins, GA | Registered: Oct 2004
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Before my Christmas Eve party this year, I asked Kimberly if she knew any recipes for Peanut Sauce, for sate'.
Within a few hours she emailed me one from her husband.
I made that peanut sauce for some of my ginger chicken at my party and it was an absolute HIT!
I sure was happy to have such info at hand like this. I emailed Kimberly and Clay the very next day with my success story, thanking them for making me look like such a domestic diva at my party.
Just thought I'd put a spotlight on this in case anyone else had a cooking whim they were considering acting upon.
Nettie
-------------------- "When Love and Skill Work Together ... Expect a Masterpiece"
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Dear Miss Kimberly.... I'm trying to learn to make some Thai sauces. I have coconut milk and fish sauce and ginger, etc. Getting the proportions right seems a tad challenging. What do you know of these seasonings?
-------------------- The SignShop Mendocino, California
Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. — Charles Mingus Posts: 6732 | From: Mendocino, CA. USA | Registered: Nov 1998
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Kim, I had a fabulous spinach\artichoke dip in a bread bowl a few weeks ago. I now want a recipe as I want to take it to my News Years Eve Euchre party (as everyone else brings sweets and by midnight it gets sickening).
I googled for recipes and found so many and with so many different smaller ingredients that I figured that I would have to try quite a few before I find a great one.
-------------------- Laura Butler Vision Graphics & Sign 4479 Welch Rd Attica, Mi 48412 Posts: 2855 | From: Attica, Mi, USA | Registered: Nov 2000
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Rick, I'm not big on Thai food but I've found some stuff for you, will email.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Combine all ingredients except 1/2 cup of cheddar cheese. Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.
Bake 35 minutes or until dip is hot.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Thanks Kimberly, I think that I have everything but the artichoke hearts. Is this something that you had in your files or something that you googled for and thought would make a good combination?
-------------------- Laura Butler Vision Graphics & Sign 4479 Welch Rd Attica, Mi 48412 Posts: 2855 | From: Attica, Mi, USA | Registered: Nov 2000
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Laura, Knorr soup mix make the most widely recognized spinach dip. If you had it at a party I'd be willing to venture an 80% guess that it was a Knorr thing. I simply looked on Knorr.com for their recipes.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Kimberly...guess who I met on the Ferry heading to Seattle the other night?
We were parked and waiting to cross when this family got out of the car next to us, and I recognized right away Mario Batali!!
I got out of the van and said "Hey Mario" He said "Yeah?" I told him I think he knows my brother, James Ormsby, he said "Oh yeah! I just talked to him a couple of weeks ago"
Anyway, I figured you would know who I was talking about....he looks just like on his show, complete with shorts and ponytail!LOL Mario Batali
posted
OK, here's one I found but it has no spinach. Dunno why you couldn't add a package of frozen chopped spinach that has been sauteéd in butter.
ARTICHOKE DIP 1(14 oz.) can artichoke hearts chopped & drained 8 oz. Mozarella cheese, shredded 1 cup Parmesan cheese, grated 1 cup Mayo 1 teaspoon garlic powder Preheat oven to 350°. Stir together all ingredients till well-mixed. Mound mixture into a 1-Qt. casserole. Cover & bake 25 minutes until bubbly & lightly browned. Serve with crusty bread or crackers.
Here's what I'm taking to the party & boy is it good.
SEAFOOD DIP 1(6-oz.) can crabmeat 1(4.25 to 6 oz.) can tiny shrimp 1 (16-oz) container Sour Cream 1 cup Mayo 1˝ cups Cheddar cheese, shredded 3 green onions, chopped Rinse & drain shrimp & crabmeat. Combine all ingredients, mixing well. Chill at least 2 hours before serving. Serve with assorted crackers.
MMMMM Season's Eatings! Love....Jill
-------------------- That is like a Mr. Potato Head with all the pieces in the wrong place. -Russ McMullin Posts: 8834 | From: Butler, PA, USA | Registered: Jan 2001
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