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慢烤肋骨牛排晚餐 – Roasted prime rib dinner
孩子們放假在家, 我又有食客啦.
這次參考了Alton Brown 的方法烤的肋骨牛肉, 非常成功, 以前用過其他大廚的不同做法都不如這次好. 看來這就是我的保留作品了.
我用了近6 LB的帶骨肋骨牛排. 四個人吃還沒吃完. 剩下的就給兒子獨享了. 他說開學前還要給他做一次.
因為是用肉內的溫度來掌握熟的成度, 不管肉的大小, 都是萬無一矢的.
做法:
- 近6 LB 的牛肉, bone-In, 用粗海鹽, 現磨黑胡椒粉, 油, 摸遍.
- 烤箱裏放入耐高溫帶蓋的陶土鍋, 開火到200F.
- 把牛肉放進熱的砂鍋裏, 在肉的最厚部位插入溫度計的針頭, 蓋好蓋, 烤至肉內溫度118F, 取出肉, 不要取出針頭, 用錫紙包好肉, 這時肉溫還會升高到125 F. 我用了大概是3.5-4.0小時.
- 烤箱改到高溫500F, 加熱砂鍋, 把肉放回砂鍋內, 蓋好, 烤15分鍾, 取出肉, 不要取出針頭, 用錫紙包好肉保溫, 醒15-20分鍾再切片享用.
醬汁:
砂鍋的油脂取出一部分用來做麵包. 把砂鍋放在爐頭上, 開火, 到入牛肉高湯, 和紅酒各一杯, 大火燒至留下一半湯, 放入迷迭香, 百裏香, 和一勺西式辣醬油, 略再燒一下就成醬汁了.
還有horseradish, mustard sauce
配菜:
因為有烤牛肉的油, 就很自然會做這個.
Yorkshire Popovers
Ingredients
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
Directions
Blender 把材料打勻, 歇1小時,
烤箱開到 450F. 放進加了牛油的烤盤, 加熱10分種, 再把麵糊到入烤盤, 烤10分種, 改到350F再烤15分鍾,就好了.
南瓜湯 - Roasted Pumpkin Soup
Ingredients
2+LB green pumpkin, diced and seeded
1 onion, peeled and chopped
1 tsp granulated garlic,
2 tsp cumin powder,
1 tsp paprika powder,
1 tsp salt,
1/4 cup olive oil
2 cans chicken broth,
1 can coconut milk,
Directions
Preheat oven to 450 degrees. Combine pumpkin, olive oil, salt, granulated garlic, cumin powder, paprika powder, on a rimmed baking sheet, toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through.
Sauté onion with olive oil until soft, pour in broth, coconut milk, bring to broil, add roasted pumpkin in, puree with an immersion blender until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
還有土豆泥, 就簡單的加了牛奶, 黃油, 鹽和胡椒.
西蘭花菜, 加了橄欖油, 雞湯, 蒜泥, 幹辣椒末, 鹽和胡椒.
Dessert: homemade mango ice cream with oatmeal raisin cookies,
Sorry, forgot to take a picture of the serving plate.
Drink: red wine, perfect pairing
Happy New Year!
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