Text 35252, 77 rader
Skriven 2010-02-27 22:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Deer Hunting at Home
============================
-=> Quoting Bill Swisher to Dave Drum <=-

 DD> Are you nutz?!?!?! You can't shoot BAMBI!!!!   Bv)=

 BS> In my part of the world we eat Bambi, Thumper, Rudolf, Yogi, Smokey,
 BS> and Bullwinkle (Rocky ends up as fertilizer).

And make coats out of them too!

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

     Title: Blowtorch Prime Rib Roast With Horseradish Cream
Categories: Beef, Condiments
  Servings: 4

      1    2-bone center-cut rib roast
           (about 4 1/2 pounds),
           trimmed of excess fat
           Kosher salt
           Coarsely ground black
           pepper
           Gray salt or coarse sea
           salt
           Horseradish Cream 

1. Position an oven rack in the lower third of the oven and preheat
the oven to 275 F.

2. Put the roast on a roasting rack in a roasting pan. Hold a
blowtorch about 1 inch from the roast and turn to lightly brown the
fat on all sides; the idea is to start the fat rendering and to
torch the meat just until the surface begins to turn gray. Season
the roast generously with salt and pepper.

3. Transfer to the oven, with the meat toward the back of the oven,
and cook until the roast registers 128 F in the center. The total
cooking time will be about 2 hours, but begin to check the
temperature after 1 1/2 hours. Remove from the oven and let rest in
a warm spot for at least 30 minutes for medium-rare.

4. To carve, cut the meat away from the bones. Separate the bones
and put them on a serving platter. Cut the roast in half through the
center, turn each piece cut side down, and slice straight down into
slices that are about 1/2 inch thick. Arrange the meat on the
platter and sprinkle with gray salt and pepper. Serve with the
horseradish cream on the side.

Horseradish Cream:

makes about 1 cup 
1/2 cup very cold heavy cream
2 tablespoons sherry vinegar
1/4 cup drained prepared horseradish
1/2 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper

Put the heavy cream and vinegar in a medium bowl and whisk until the
cream holds a soft shape. Whisk in the horseradish, salt, and
pepper. Refrigerate in a covered container for up to 1 week.

Adapted from Ad Hoc at Home by Thomas Keller
Posted by Caroline Russock
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... The real problem with hunting elephants is carrying the decoys

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