Archive for December, 2013

Our Prime Rib Roast


This is the method that over time has become OUR version of what we love in a Prime Rib roast. 

  1. Preheat oven to 450 degrees. Take meat out of bag and wash off with cold water.
  2. Rub olive oil all over the roast.  Season the meat with salt, pepper, onion powder, smoky paprika…sprinkle all on and rub in.  I use Trader Joe’s minced garlic…again, just plop some on each side of the roast and rub in.  Our roast was a 4 pounder, bone in, tied up roast. 
  3. We started the oven temp at 450 and cooked it for 30 minutes before inserting the digital meat thermometer and turning the heat down to 325 degrees.  We decided to aim for an internal temp of 145 degrees, which then rose a bit more when we removed it from the oven.  We were going more for Medium…none of us are into the rare, medium rare pink meat. 

It came out perfect for us, nice crust and so good. 


1/2 cup thick teriyaki sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1 dash kosher salt
3 cloves garlic, minced
2 green onions, sliced
Juice of 1/2 lemon
1 fresh pineapple
2 pounds jumbo shrimp, peeled and deveined
1 pound bacon, package sliced in half


Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)

Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.

To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.

Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.

Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.

Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.

Serve them hot or at room temperature. Divine!

2 packages cream cheese, softened
1 package ranch dressing mix…(I’m going to use Fiesta Ranch)
Freshly ground black pepper
5 flour tortillas
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced


Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.

Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).

Slice into small wheels and serve.

I easily concede that I can be a touch lazy.  So when I saw this cookie I fell hard for it.  Its not like thumbprint cookies are THAT HARD…but heavens, this is a brilliant idea and I think just as gorgeous.  I always have a dilemma trying to decide what flavor jam to use.  I also LOVE that there is almond paste in these cookies…..LOVE THAT FLAVOR.  I can hardly wait for a cup of coffee with these.

Jamaretti Cookies

2 1/4 cups flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners’ sugar
4 teaspoons whole milk

1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.

2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.

3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4. Whisk together confectioners’ sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)