Category: Recipes

We love food. I mean, we REALLY love food! Evenings and weekends are spent with family and friends, always gathered around the kitchen, smells of wonderful creations fill the air as laughter fills the room.

Perfect Prime Rib

Our delicious and easy Prime Rib recipe features an herb and garlic seasoning on a boneless or bone-in prime rib roast, and step-by-step instructions and tips to cook it perfectly! Prime Rib Recipe A slow roasted Prime Rib recipe, seasoned with garlic and herbs, with step by step instructions and tips for making perfect boneless or bone-in prime rib. Prep Time: 10 minutes mins Cook Time: 1 hour hr 45 minutes mins Resting Time: 1 hour hr Total Time: 1 hour hr 55 minutes mins Course: Main Course Cuisine: American Servings: 10 people Author: Lauren Allen Equipment Cast Iron Skillet Ingredients 5 pounds beef prime rib* (if larger, double the spices/seasonings) Sea salt 2 teaspoons freshly ground black pepper 2 teaspoons fresh rosemary 1 teaspoon fresh thyme 8 cloves garlic , minced 1/4 cup olive oil horseradish , for serving (optional) Instructions Bring meat to room temperature: Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature. Adjust oven racks: When you are ready to cook the prime rib, lower/adjust [...]
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Best Roast Leg of Lamb

A classic lamb with garlic and rosemary and a mint sauce, with no fuss and loads of flavor – perfect for Christmas dinner, and ready in an hour and a half. If you are looking for something a little different to try this year, this is a great option.   Ingredients 2 kg leg of lamb or hogget 1 bulb of garlic ½ a bunch of fresh rosemary 1.5 kg potatoes 1 lemon olive oil MINT SAUCE 1 bunch of fresh mint 1 teaspoon sugar 3 tablespoons wine vinegar Method Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub [...]
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Porterhouse Bourbon and Molasses Short Ribs

Porterhouse Bourbon and Molasses Short Ribs Recipe
These fall-off-the-bone-tender beef short ribs are the kind of old-fashioned comfort food that chilly winter days were made for.  It’s really a rather simple recipe to accomplish and a wonderful dish for serving guests of up to eight. Porterhouse Bourbon And Molasses Short Ribs 16 all-natural beef short ribs cut English style - Approximately 4 x 2 inches Fresh ground salt and black pepper 2 tablespoons olive oil 3 medium yellow onions, peeled and diced 2 tablespoons chipotle chilies in adobo sauce, Puree until smooth 1 – 9 ounce can of tomato paste 1 cup American bourbon whiskey 1 cup dark molasses 1 cup apple cider vinegar 1 tablespoon dried thyme Preheat oven to 325 F. Pat short ribs dry and season liberally with salt and pepper. Heat a large and deep sauté pan over medium-high heat until hot. Lightly coat with oil. When oil is hot, brown short ribs in batches on all sides. Remove and transfer to a large, deep baking dish to bake for 30 minutes while preparing the sauce. Add remaining oil and diced onion to the pan and sauté until soft, about 5 minutes, stirring often. Stir in tomatoes, chipotle chilies, tomato paste, bourbon, molasses, [...]
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Porterhouse Florentine

Porterhouse Florentine Steak Recipe

How did the hand pies look? Did you love the brownies? How many choux did you eat in one sitting? Yes, these are the things I think about. So today, after creating a gorgeous selection of our favorites for a client to send as a new year’s gift, I was given a gift of my own: direct feedback from the recipients of the pastries.

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