Text 1247, 87 rader
Skriven 2008-01-23 17:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: veal 745
================
 > I've always been a heavy beef person myself.
 BM> I'm more or less one, also, although there are some strange tastes out
 BM> there.  One year, the grocery was promoting bacon-wrapped filets
 BM> mignon, Cryovaced in pairs, so I got a package.  Ugh!  They had a
 BM> well-defined medicinal flavor. I cooked them rare; they were
 BM> luscious-looking and bleh! 

Once the local super had a $2/lb special on precooked
boneless rib roasts, Cryovaced. I found a slightly mushy
texture and, yes, a well-defined medicinal flavor. I
wasn't thrilled ...  but have gotten used to the taste,
as most restaurants occasionally have a prime rib special,
and about a quarter of the time offer this product.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cajun Prime Rib
Categories: Cajun, Beef
  Servings: 6

     10 lb Prime rib roast
    1/4 c  Black pepper
    1/4 c  Garlic powder
    1/4 c  Salt
      2    Onions; thinly sliced
           SEASONING MIX:
      1 TB Plus 1 tsp salt
      1 TB Plus 2 tsp white pepper
      1 TB Plus 2 tsp fennel seeds
      1 TB Plus 3/4 tsp black pepper
  2 1/2 ts Dry mustard
  2 1/2 ts Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting
pan.  Then with a knife make several dozen punctures through the silver
skin so seasoning can permeate meat.  Pour a very generous, even layer
of black pepper over the top of the meat (the pepper should completely
cover it); repeat with the garlic powder, then the salt, totally
covering the preceding layer.  Carefully arrange the onions in an even
layer on top so as not to knock off the seasoning.  Place the fat cap
back on top. Refrigerate 24 hours.

Bake ribs in a 550F oven until the fat is dark brown and crispy on top,
about 35 minutes.  Remove from oven and cool slightly.  Refrigerate
until well chilled, about 3 hours.  (this is done so the juices will
solidify and the steaks can be cooked rare.)  Remove fat cap and
discard.  With the blade of a large knife, scrape off the onions and as
much of the seasonings as possible and discard.  Then with a long knife,
slice between ribs into 6 steaks (4 will have bones); trim the cooked
surface of meat from the 2 pieces that were on the outside of the roast.
Season and cook in your favorite way for steaks.

TO BLACKEN THE STEAKS:  Combine the ingredients of the seasoning mix
thoroughly in a small bowl; you will have about 8 tablespoons.

Sprinkle the steaks generously and evenly on both sides with the mix.
using about 4 teaspoons on each steak and pressing it in with your
hands.

Heat a cast iron skillet over very high heat until it is beyond the
smoking stage and you see white ash on the skillet bottom--at least 10
minutes.  (The skillet cannot be too hot for this method.)  Place one
steak in the hot skillet (cook only one side at a time) and cook over a
very high heat until the underside starts to develop a heavy, black
crust, about 2 to 3 minutes.  Turn the steak over and cook until the
underside is crusted like the first, about 2 to 3 minutes more.

Repeat with the remaining steaks.  Serve each steak while piping hot.

(*NOTE*:  If you don't have a commercial hood vent over your stove, this
dish may smoke you out of the kitchen.  It's worth it!  But you can also
cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough
to "blacken" the steak properly.  If you have a smoke detector in your
house, you will be able to determine if it is working correctly.  This
is NOT a dish to prepare in an apartment building with a central fire
alarm system wired into your smoke detector.  It causes great
excitement!  Also, you can be guaranteed you will meet your landlord.)

Recipe By: Paul Prudhomme's Louisiana Kitchen
From: El Charro Cafe Favorite Recipes

MMMMM

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