Monday, December 19, 2011
this was amazing!!!!
check out Chef Doug at www.funwithfoodcatering.com
Garlic Prime Rib
• 1 (10 pound) prime rib roast
• 1 cup garlic, minced
• 2 tablespoons olive oil
• 1 cup kosher salt
• ½ cup cracked black pepper
• ½ cup water
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and water. Spread the mixture over the fatty layer of the roast.
2. Preheat the oven to 500 degrees F.
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Coffee-Toffee Pecan Pie
3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup
3 large eggs, at room temperature
2 Tbs. bourbon
1 Tbs. instant espresso powder
1 tsp. pure vanilla extract
3/4 tsp. table salt
1/3 cup very finely chopped toasted pecans
2 cups toasted pecan halves
1 Pie crust
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.