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<\/a><\/p>\nAnd I refuse to make excuses for enjoying brussels sprouts. If they’re not overcooked, they are delicious. Too often people boil the hell out of ’em and then they get that funny smell \u2013 you know the one I’m talking about? But, if they are steamed briefly (4-5 min.) and then quickly saut\u00e9ed in a tiny bit of good ole’ fashioned bacon grease, they are absolutely edible!<\/p>\n
So what’s the difference between a popover and yorkshire pudding? Not a lot. Except the later is cooked in the pan drippings from the standing rib roast which makes them extra flavorful. These little puffed beauties have to be cooked \u00e0 la minute<\/em>, but that’s okay because the rib roast has to rest for a good 15-20 minutes anyway. As soon as the roast is being carved, the popovers should be coming out of the oven so it all times out perfectly.<\/p>\n Happy New Years!!!<\/p>\n \n<\/em><\/span> \n<\/em><\/span> \n<\/em><\/span> Technorati Tags: brussels sprouts<\/a>, New Year’s Eve menu<\/a>, New Years<\/a>, prime rib<\/a>, New Years Eve menu<\/a>, standing rib roast<\/a>, yorkshire pudding<\/a><\/p>\n <\/p>\n <\/p>\n Herb Crusted Standing Rib Roast<\/strong><\/span> Ingredients<\/strong> Instructions<\/strong> Yorkshire Pudding<\/strong><\/span><\/p>\n Ingredients<\/strong> Instructions<\/strong> Brussels Sprouts with Bacon<\/strong><\/span> Ingredients<\/strong> Instructions<\/strong><\/a><\/p>\n<\/a>Vichyssoise with Crab, garnished with Cr\u00e8me Fra\u00eeche and Chives<\/p>\n
\n<\/a>Oyster and Heirloom Carrot salad with Warm Oyster Vinaigrette<\/a><\/em><\/span><\/p>\n
\n<\/a>Herb Crusted Prime Rib, Yorkshire Pudding, Brussels Sprouts<\/p>\n
\n<\/a>G\u00e2teau Chocolate<\/a><\/em><\/span>
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\nserves 6 people<\/em><\/p>\n
\nFor thick slabs of prime rib I always figure 1pound per person of standing rib roast (weight is calculated with bone in). This is generous. Most recipe books will tell you to figure on 1\/2 pound per person. We don’t eat prime rib a lot in my family, so when we do, we don’t skimp. Have butcher carve roast off the bone and tie it back on.
\n3 cloves garlic minced
\n1\/2 bunch rosemary minced
\n1\/2 bunch thyme minced
\n4 Tablespoons olive oil
\nSalt and Freshly ground pepper
\n2\/3 cup beef stock or broth and dry red wine<\/p>\n
\nPreheat oven to 400\u02daF
\n1. Generously season the roast on all sides with salt and freshly ground pepper. I mean GENEROUS!
\n2. Mix minced herbs and garlic together with olive oil. Pat herb mixture down to form a crust on the top of the roast.
\n3. Place roast on a rack in a roasting pan and put the huge hunk of meat in the oven. Drop the heat down to 350\u02daF once the roast is in the oven.
\n4. Cook until meat thermometer reads 140\u02daF. That’s medium rare. Sometimes I take it out a little before because it will rise at least 5\u02da outside the oven. Figure about 15 minutes per pound.
\n5. Rest the meat tinted lightly with tinfoil for at least fifteen minutes.
\n6. To make jus separate the grease from the pan drippings (reserve grease for the yorkshire pudding). Pour broth, wine, and pan drippings back into roasting pan and place over medium-high heat. Cook scrapping up any extra drippings and brown bits until it’s reduced to 1\/2 cup. Season with salt and pepper and pour into a serving dish. Remember jus is NOT gravy. It is only<\/em> the juices from the roast with no added thickeners.<\/p>\n
\n1\/4 cup hot standing rib roast grease and drippings.
\n1 cup all-purpose flour
\n1\/2 teaspoon salt
\n1 cup milk
\n2 eggs at room temperature<\/p>\n
\nTurn oven up to 450\u02daF and make sure it’s HOT before putting in the popovers!
\n1. In a small 6-muffin pan divide grease and pour directly into the muffin pan. Place in oven to keep warm.
\n2. In a bowl mix salt and flour to evenly distribute ingredients. Add milk and eggs and beat with a hand mixer until very smooth. Beat for about 3 minutes! Don’t skimp on the mixing part here, it’s very important.
\n3. Pour batter into muffin tin and bake for 20 minutes until puffed and lightly browned. Serve alongside prime rib<\/p>\n
\nI served the brussel sprouts on a bed of potato pur\u00e9e because it compliments the flavor, but the mashed potatoes are not necessary<\/p>\n
\n1 bag brussels sprouts
\n3 slices of thick cut bacon
\nsalt & pepper
\nOlive oil<\/p>\n
\n1. Trim brussel sprouts: peel of the first outer layer of leaves. Trim the bottoms and cut an ‘X’ about 1\/4″ up the base. This helps them cook a little faster. Also, a lot of the smell that people don’t like is contained in the base of the sprout.
\n2. Steam for 4-5 minutes until sprouts are bright green and cooked but slightly crunchy, about 4-5 minutes. Stop the cooking of the sprouts in an ice bath and reserve until ready to serve.
\n3. Dice bacon small and saut\u00e9 in a pan to render fat. When bacon is crispy drain on a paper towel reserving 1-2 Tablespoons bacon grease for cooking.
\n4. When ready to serve sprouts heat up bacon grease. If you need to, you can add a little olive oil. Toss brussel sprouts in fat to reheat along with the bacon bits. Serve up!<\/p>\n","protected":false},"excerpt":{"rendered":"