The Menu
Garlic and Herb Crusted Prime Rib
Pan Seared Ocean Scallops with Brown Butter and Thyme
Lemon Parmesan Green Beans
Rosemary Parmesan Toast with Goat Cheese, Capers and Tomatoes
Garlic and Herb Crusted Prime Rib
Choice prime rib dry brined with kosher salt for six hours.
Then slathered in a 2:1 mix of A1 steak sauce and Worcestershire sauce.
Rubbed generously with Prairie Dust herb mix and minced garlic, wrapped in plastic wrap and held overnight.
Trussed up tightly with butchers twine to give it a uniform shape and thus cook evenly.
Fired up the smoker with hickory, 225°-250°, averaged 238° over the five hour cook.
Pulled at an IT of 130° in the center of the roast, wrapped in foil and finished my other dishes.
About an hour later it was time to slice it... Oh Man!
Pan Seared Ocean Scallops with Brown Butter and Thyme
U-12 size Ocean Scallops seasoned with salt and pepper, fried in a mix of olive oil and butter.
Then basted with a thyme infused Brown Butter sauce.
Lemon Parmesan Green Beans
2lbs of fresh green beans sprayed with olive oil, salted and then give a generous covering of lemon zest and Parmesan cheese.
Broiler on high until hot and tender.
Chevre Bruschetta
Cherry tomatoes, capers and minced garlic sauteed in olive oil until the tomatoes burst and form sort of a sauce.
Season with a little salt and pepper, crushed red pepper too if you like it spicy.
Place the goat cheese in a baking dish and place the tomato mixture around it.
Broil on high to get some color on the cheese, being careful not to burn it.
I picked up a couple loaves of Rosemary Parmesan bread, cut some slices, buttered and toasted them.
To serve spread cheese on toast and top with tomato mix and fresh basil.
The Grand Finale
Garlic and Herb Crusted Prime Rib
Pan Seared Ocean Scallops with Brown Butter and Thyme
Lemon Parmesan Green Beans
Rosemary Parmesan Toast with Goat Cheese, Capers and Tomatoes
Garlic and Herb Crusted Prime Rib
Choice prime rib dry brined with kosher salt for six hours.
Then slathered in a 2:1 mix of A1 steak sauce and Worcestershire sauce.
Rubbed generously with Prairie Dust herb mix and minced garlic, wrapped in plastic wrap and held overnight.
Trussed up tightly with butchers twine to give it a uniform shape and thus cook evenly.
Fired up the smoker with hickory, 225°-250°, averaged 238° over the five hour cook.
Pulled at an IT of 130° in the center of the roast, wrapped in foil and finished my other dishes.
About an hour later it was time to slice it... Oh Man!
Pan Seared Ocean Scallops with Brown Butter and Thyme
U-12 size Ocean Scallops seasoned with salt and pepper, fried in a mix of olive oil and butter.
Then basted with a thyme infused Brown Butter sauce.
Lemon Parmesan Green Beans
2lbs of fresh green beans sprayed with olive oil, salted and then give a generous covering of lemon zest and Parmesan cheese.
Broiler on high until hot and tender.
Chevre Bruschetta
Cherry tomatoes, capers and minced garlic sauteed in olive oil until the tomatoes burst and form sort of a sauce.
Season with a little salt and pepper, crushed red pepper too if you like it spicy.
Place the goat cheese in a baking dish and place the tomato mixture around it.
Broil on high to get some color on the cheese, being careful not to burn it.
I picked up a couple loaves of Rosemary Parmesan bread, cut some slices, buttered and toasted them.
To serve spread cheese on toast and top with tomato mix and fresh basil.
The Grand Finale
