Posts tagged ‘Special meal’
Recipe of the Week – The Perfect Rib Roast
(From the Beef Entrée Collection at emealsforyou.com)
Beef Rib Roast
The diet starts on Tuesday, oh yes that would be today. Why not finish the year with something special. I have been thinking about a rib roast for a month or so. New Year’s Eve seemed that the perfect night to make the perfect rib roast. With rib roast you can either choose to cook it at a low temperature and slow or high and fast. Having used this method before it seemed like the right thing to do; cooking it in our, rather Grandmother Story’s, 100-year-old dutch oven. This time I decided to put some whole garlic cloves into the meat prior to cooking. Simply push a paring knife into the meat and then push the garlic clove into the hole. If you look closely at the photo you will see one of those cloves sneaking out.
So, before your diet starts or maybe for that special meal give this a try. I am sure you will really enjoy it. Match it with a Caesar Salad and a good bottle of wine.
Beef Rib Roast
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | Holiday Dinner (Celebration Meal Plans) |
| 5 | lb | beef, rib roast, bone-in |
| 1 | Tb | oil, olive |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | tsp | onion powder |
| 3 | cloves | garlic, chopped |
| 1 | 14 oz. can | beef consommé |
Pour the olive oil over bone-in rib roast. Sprinkle with salt, garlic, pepper and onion powder and press in with your hands. Place in a pre-heated oven pan, brown both sides. Place in pre-heated 400 degree oven, bone side down and cook for 15 minutes per pound or until a meat thermometer reads 135 degrees for medium rare. Take out of oven and remove roast. Let the roast sit for 10 minutes before carving. Pour the consommé into the pan, swirl around and serve over beef.
Try our diet friendly categories on emealsforyou.com.
Recipe of the Week – Pan-roasted Sea Scallops
From the Fish Entree Collection at emealsforyou.com)
Pan-roasted Sea Scallops
The big question that always comes up around Thanksgiving is not about the turkey. It is “just what do I feed the out-of-town relatives when we are not eating turkey.” I admit it, I am not a huge turkey fan, once or twice a year and maybe a sandwich after the big event, but my “turkey tolerance” is limited.
Speaking with a friend this morning he told me that he had just made the Pan-roasted Sea Scallops on the site (emealsforyou.com) and they were really good. Bingo, a timely reminder of another great meal that I can serve during the week. The good news is this is a very quick and easy to cook meal that will keep the family talking halfway to Christmas. Christmas is another story, lots of options for the Christmas meal; I can tell you it won’t be turkey.
Pan-roasted Sea Scallops
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Fish Entrée |
| Meal: | Dinner in the Round (Distinctive Dinners) |
| 8 | large | scallops, sea |
| 1 | pinch | salt and pepper to taste |
| 4 | Tb | Panko breadcrumbs |
| 1 | pinch | salt and pepper to taste |
| 1 | Tb | oil, olive |
| 1 | Tb | butter, salted |
| 8 | leaves | sage, fresh |
| 2 | Tb | butter, salted |
| 0.5 | medium | lemons |
Note: This recipe takes very little time to make and therefore be sure to have the rest of the meal ready to go before starting the scallops.
Dry scallops thoroughly on a paper towel. Salt and pepper both sides of the scallops. Place Panko breadcrumbs in a shallow dish, salt and pepper breadcrumbs. Dip one side of scallop in breadcrumbs. Place butter and olive oil in pan; heat pan until oil begins to smoke. Place scallops, breadcrumb side down in pan and cook until light brown (about 3 minutes); flip scallops and cook for three minutes on reverse side. Remove scallops to a side plate. Lower heat to medium, place sage leaves and butter in pan and swirl, cooking for three minutes. Plate scallops and drizzle brown butter sauce over scallops, serve with a lemon wedge on the side.
Shown here with baby Yukon Gold potatoes and peas.
More holiday ideas at emealsforyou.com
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