Bone in prime rib roasts are a little more flavorful than boneless. Choice is a grade of meat and is a step up from bargain grocery store meat. The rib roast should be marked USDA Choice (even though the roast is called ‘prime’ rib roast.) Prime is the highest USDA grade of meat but is usually only available to restaurants.

Select a rib roast that that weighs 75% as many guests as you are planning to serve. In other words if you will have 10 people for dinner, your rib roast should weigh seven pounds. That allows for leftovers. If you don’t want leftovers then plan on a half pound per person. In that case a five pound rib roast would serve 10 people.

Bring the rib roast to room temperature by taking it out of the fridge an hour before roasting. Rub with a mixture of olive oil, freshly chopped herbs, and garlic. Basil, tarragon, and chives is a good combination, so is parsley, thyme and rosemary. If you don’t like garlic don’t use it.

Preheat the oven to 450 degrees. Place the roast in the oven, fat side up, bone side down. Immediately turn down the heat to 325 degrees. Do NOT open the oven again until the rib roast is nearly done. Follow the chart below for an estimated roasting time based on weight and doneness.

Use a meat thermometer to insure that the rib roast is finished to your degree of doneness. About 30 minutes before you expect the rib roast to be done, insert the meat thermometer into the thickest part of the rib roast without touching any bone. When it reaches within 20 degrees of the wellness temperature you prefer, remove the meat from the oven. The meat will continue to cook for another 15 to 20 minutes after it’s out.

Let the rib roast sit for 15 to 20 minutes so the juices are retained within the rib roast

Rare meat reaches an internal temperature of 120 degrees.
Medium rare (dark pink in the middle) reaches about 130 degrees
Medium done (very light pink) 140 degrees
Medium well ( no trace of pink whatever) 150 degrees
Well done (meat is brown throughout) 160 degrees

How long the rib roast should be in the oven

4 to 5 pounds 60 to 70 minutes to reach 120 degrees F
7 to 8.5 pounds 1 1/2 to 1 3/4 hours to reach 120 degrees F
9 to 10.5 pounds 1 3/4 to 2 1/4 hours to reach 120 degrees F
11 to 13.5 pounds 2 1/4 to 2 3/4 hours to reach 120 degrees F
14 to16 pounds450 deg/325 deg F3 to 3 1/4 hours to reach 120 degrees F
Remove the bones or serve each portion of the rib roast with a bone intact.

Most of us look at burgies and think fat and salt, but it doesn’t have to be that way. Use the 90% or 93% fat free ground beef as your basis. Fat does give flavor but we can find ways to boost the seasonings. Fat also adds to the juiciness factor. Do Not press down on the burgers on the grill, you’ll be squeezing the juices out.

For 4 hamburgers mix one pound of ground beef with a teaspoon of dry mustard, 1/2 teaspoon of freshly ground pepper, and 1/4 cup of finely chopped onions. The onions add flavor and will add to the juices of the burger as it cooks. If you like garlic, and who doesn’t, add a chopped clove or two to the mix. Using your hands mix well. If you’re squeamish use plastic disposable gloves. Shape into 4 equally sized balls then flatten to a patty.

Fire up the grill and grill until done but not overdone. Toast the buns.
Place the burgers immediately on the buns so the juices are soaked up by the bread. Top with a big slice of tomato and red onion for extra crunch, juiciness, and flavor.

Split a loaf of sourdough bread and drizzle with olive oil. Set under the broiler to toast but watch very very carefully. Snag it out before it burns. Arrange the lettuce and tomatoes on the bread, pile on the ham and the slices of cheese. Place back under the broiler for the cheese to melt.

Enjoy.

What makes this seven layer bean dip different is everyone gets their own serving in a plastic cup. Set out an 8 ounce clear plastic cup for each person. Fill the bottom with about an inch of shredded lettuce, it will compress as the other ingredients are added and won’t take up as much space. Add chopped tomatoes and a one inch thick layer of refried beans patted down so it’s evenly covers the tomatoes. Layer on slices of avocado or guacamole, a couple of tablespoons of your favorite prepared salsa, topped with a few tablespoons of sour cream and a covering of shredded cheese. Cover with plastic wrap and refrigerate. Serve with an individual bag of corn chips for each person and fork to get every morsel. Keep a few extra bags of chips on hand.

Make the sandwich the day before so the flavors have time to blend. Split a loaf of crusty bread horizontally. Remove some of the bread from each half by pulling it out with your fingers. This is a good job for the kids. Just keep an eye on them so they don’t remove all the bread down to the crust. You’re aiming for a nice shallow depression in both halves so more filling can fit in.

Sprinkle each half with olive oil and freshly ground black pepper. Dribble fresh lemon juice, no more than 1/2 teaspoon on each side. Layer on sliced tomatoes, cucumbers, green peppers, sliced olives, and red onions. Push them gently down in the depression. Layer on roast beef, and havarti cheese. Or baked ham and cheddar cheese. Try sliced turkey and Swiss cheese. If you’re adventuresome use all the fillings. Put the other half of bread on the top of the fillings and press down. Wrap firmly in plastic wrap, in aluminum foil and then in a zip locked bag. You might have to cut the sandwich in half to fit in the zip locked bag.

Place the securely wrapped sandwiches in a roasting pan. Place a cookie sheet over the sandwiches. Put weights on the cookie sheet to press down the sandwiches. Or place a towel over the sandwich. Place on a hard surface, such as a wooden chair and have a child sit on the towel and smoosh down the sandwich for about 10 minutes. For some reason children find this hysterically funny. Then put the sandwiches in the roasting pan and weigh them down. Don’t unwrap the sandwiches until you’re ready to eat.

Easy coleslaw and it really is easy. 1/2 cup of mayonnaise, 1 teaspoon celery seed, 1/4 cup of cider vinegar, 1/4 cup sugar all whisked together until blended. Open a large zip lock bag. Place 1/2 large package of shredded cabbage in the bag and 1/2 the dressing. Zip the bag and shake. Then add the remaining cabbage and dressing. Zip the bag and give it a few more good shakes.

Use your favorite frozen lemonade mix. Add a festive touch with a few garnishes such as sliced strawberries, mint leaves, sliced cucumbers, or fresh basil leaves. Freeze individual strawberries, mint leaves, or lemon slices in ice cube trays and serve a few special cubes in each glass.

Dad will have a great day and the kids will love helping prepare this fun Father’s Day picnic.

We’ve borrowed an idea from a TV Cooking show and adapted it. Each weekend one of us will provide the other with 5 “secret” ingredients. Those ingredients must be used in the entree. Other ingredients that we have on hand can be used to supplement the “secret” ingredients.

So for Brian I selected:

Scallops
Corn meal
Red Cabbage
Yellow Pepper
Grapefruit

Ingredients added by amateur chef Brian:

Ancho chili powder (1/4 tsp)
Cumin (1/4 tsp)
Pepper (1/4 tsp)
Apple cider vinegar (or red wine) ½ cup
Brown sugar (2 tbsp)
Peaches (4)
Tomatillo (2)
Olive oil 1 cup
Fresh herbs: Thyme, basil, parsley, cilantro
Jicama
Ginger (1/2 tbsp)
Butter

His menu Southwestern scallops served on a bed of sweet and sour red cabbage, grapefruit salsa and herbed dipping sauce.

Here are the recipes

Southwestern scallops

Combine 1 cup corn meal, ancho powder, cumin and pepper in wide bowl or plate.Dredge scallops and shrimp until thoroughly coated, then sauté.

Sweet and Sour Red Cabbage

Dice cabbage. Melt butter in pan, add cabbage. Cook for 5 minutes.
Mix: peach juice, brown sugar, apple cider vinegar or red wine, grapefruit juice. Add to cabbage, cook until tender.

Herb and Pepper Dipping Sauce

Dice yellow pepper, fresh herbs and tomatillo. Add to blender with
Olive oil and emulsify.
Serve as dipping sauce for scallops

Cool Grapefruit and Peach Salsa

Section grapefruit into bite sized pieces. Finely chop jicama and tomatillo. Cut peaches into bite sized pieces. Dice sprig of cilantro
Combine ingredients in bowl. Serve chilled.

Yes I know you can buy pre made Italian spices mixes but they just don’t have the same oomph.

Alter the amounts to your own preference. If you don’t like the flavor of, say fennel seeds, leave it out. All the herbs used are dry herbs.

1/4 cup parsley
3 tablespoons basil
1 tablespoon fennel seeds
1 tablespoon oregano
1 tablespoon minced dried garlic
3 tablespoons minced dried onions
1 teaspoon ground black pepper

Mix well and keep in an airtight container. Before using the spices shake well. Start with a tablespoon and add more if needed.

Italian salad dressing add 1/2 cup virgin olive oil and 1/4 cup red wine vinegar. Shake well

Italian marinade 1/2 cup of lemon juice with the Italian spice mix. This is great for chicken or fish.

My flower beds include an herb garden. The yard isn’t huge but there’s room for basil and oregano. I also grow cilantro, dill, tarragon, lemon balm, and a few assorted veggies. If I have a few extra minutes while preparing supper I’ll use the same herb mix but with fresh ingredients.

Fragrant and filling, tender morsels of chicken surrounded by sweet corn and pungent peppers. Mmmmm.

Chop an onion, green pepper, and red pepper into 1/2 chunks. Saute in a couple of tablespoons of virgin olive oil for about 5 minutes, over medium heat, until translucent and tender but not brown. Add a two cloves of crushed garlic, a teaspoon each of cumin and dried oregano, and 1/2 teaspoon of cayenne pepper. If you like spicy food increase the cayenne pepper. Slice two boneless, skinless chicken breasts into 1/2 inch slices, add to the pan. Saute a minute or two more.

Add 2 cups of frozen corn kernels, fresh can be used as well. Sauteing brings out the sweetness of the corn and enhances its flavor. While the corn is cooking, roughly chop 2 large tomatoes. Add to the pan with 4 cups of good chicken broth. Let the soup simmer for 20 minutes for the flavors to meld. Serve with restaurant style corn chips and a squeeze of lime.

If you’re in a huge hurry and are stopping at the market anyway. Use frozen chopped onions and peppers. Instead of the spices use a teaspoon or more of taco seasoning. And pick up a roasted chicken. It won’t be quite as good as home made but almost.

Succulent Shrimp in a broth brimming with the flavors of the far east. Fast and filling. You can get it to the table in 30 minutes or less.

Chop two bunches of scallions (green onions), reserve about 1/2 cup for garnish. Crush 3 cloves of garlic, finely chop about 1/2 teaspoon of fresh ginger, add more if you like the flavor of ginger. Slice 4 ounces of mushrooms. Saute over medium heat until the scallions are soft. Add a pound of medium size shelled and de veined shrimp. Cook until the shrimp turns pink, just a minute or two. Add 4 cups of chicken broth, one tablespoon of soy sauce, and enough rice noodles to serve 4. Simmer until noodles are cooked per packaged directions.

At the very end of the cooking right before you’re ready to serve the soup add a cup of baby spinach leaves. The spinach should just be wilted. Garnish each serving with the reserved green onions.

Easy Pork and Winter Vegetable Soup
Saute a chopped onion and two stalks of chopped celery in a few tablespoons of cooking oil for 3 or 4 minutes. Add 3 boneless pork chops that have been cut into bite size pieces. Add your favorite winter vegetables cut in bites size chunks. Try baby carrots, acorn squash, turnips, rutabagas, sweet potatoes, parsnips. Add 1 bottle of beer and 3 cups of chicken stock. Simmer until veggies are cooked about 20 minutes. Serve with crusty bread.

Want an even faster recipe? Stop at the grocers and pick up packages of cleaned, peeled and chopped vegetables. You’ll probably be able to find onions, celery, carrots, and squash.