Rib roasts are a thing I came to late, attracting my notice just in the last couple of years. At any rate, Kroger piles them in a bin during the Holidays and slashes the price. We picked up a few and sealed them away, seasonings included, in vacuum bags for later. Later turned out to be this week for this one. It spent the overnight hours in a sous vide bath at 137 degrees, and 10 minutes in a 500 degree oven just prior to carving.The potatoes were coated with olive oil and roasted with kosher salt and rosemary. We wanted to keep the meal simple. I like horseradish sauce with this, YMMV.We had plenty of leftover beef, I cubed the leftovers and started them simmering in the juices from the sous vide bag, with broth, red wine, and a chopped sweet onion. It is in my nature to fuss with stuff in a bubbling pot (Double, double toil and trouble; Fire burn, and cauldron bubble) so I added various seasonings as it simmered away. (Eye of newt and toe of frog – Kidding!) I remember adding soy sauce, Chinese cooking wine, Kitchen Bouquet, granulated garlic, onion powder, and fish sauce. That list may be incomplete. From here it is easy to go various directions – beef stews, beef and barley soup, vegetable beef soup, and on and on. Mrs J suggested noodles. She must be obeyed.
It took some doing but I was finally able to snap a picture of the elusive Dabbit’s that live in my backyard.
They really aren’t as unhappy as they look…it’s all fun and games until I tell them to hold.
I’m getting ready to put the rib roast in the oven. We’re keeping it simple today with garlic mashed potatoes, and cucumber tomato salad and a spinach walnut salad. Easter candy for dessert.
When I downloaded the bunny ear photos, somehow a file full of Bixby puppy pictures showed up. I don’t remember seeing most of them. He was 8 weeks old. OMG! That face. Those wrinkles. And that tag is the same one he wears today…which is conspicuously missing in today’s photo. Time to buy a new one – no idea where or when it disappeared.
That is Jake’s bunny and he is not amused. No one touches his rabbit. Which is why 2 1/2 years later, that bunny is still in one piece on my bed.
Happy Easter everyone. Here is to new beginnings!
I’ll call these bruschetta for lack of a better word. Some leftover awesome sauce spread on slices of that sourdough with Parmesan topping. Toasted in the oven. Hmm… might be pizza bread? Tasted good whatever its name.This was the big holiday dinner. We did the rib roast sous vide and set the temp to 130, holding it there overnight. It was in the water bath for 12 hours or more. I roasted three kinds of potatoes in olive oil and honey – fingerling (white), sweet potato, and purple potato. In the little dish is a horseradish sauce for the beef. Also plated is a cranberry relish and a scoop of dressing leftover from the turkey day dinner.I had the oven cranked to 550 for finishing the roast. Pat it dry then pop it into that smoking hot oven for 15 minutes or so. Here it is just out, resting while everything else was made ready. I cut the ribs off and tied them back on with string before sealing the bag , they make a nice rack.Mrs J claimed the roast was delicious even though the rare finish was just barely within her comfort zone. I may do the next one to 135 or so. I can eat it medium, no problem!Breakfast for dinner! That sausage was made locally, it was so good I decided to make a batch of sausage myself. More on that, later.I did a sweet and sour pork dish for dinner today. The sauce was ketchup, rice vinegar, soy sauce, garlic, juice from those pineapple chunks, brown sugar, and sesame oil. The pork tenderloin was browned a bit on both sides and then diced and tossed with the sauce and the pineapple bits.Pretty good stuff! Post needz moar kittehs!
I suppose I should open with the Christmas Dinner – the rib roast worked out nicely for us and I’m tickled because it was my first time doing one. We followed, loosely, the Serious Eats recipe, including the ox tail in red wine for the jus. I’m a little bummed, I made a nice dressing to go with this and left it, forgotten, in the basement fridge until too late.I went ahead today and cooked it, I’ll portion it out and freeze it, then vacuum seal it for later. It, too, is a recipe from the Serious Eats folks. I had even used my own patio grown sage for the seasoning:I picked a paper sack full of leaves from the container plant and let them dry atop the freezer, a nice out of the way spot that stays warm due to the heat exchange system built into the walls of the box. The food processor made short work of them, reducing the sackful to the not-quite-powder that they label as “rubbed sage” in the retailer’s spice rack.Mrs J took a snap of Ginger this afternoon, and it got me to searching for the pictures we took of him and his siblings right after they had been dumped at the neighbor’s house:This was taken in October of 2013, they are Ginger’s litter mates but Ginger isn’t among them, we didn’t capture him until 3 or 4 days later – he had evaded the initial round-up. Mrs J took him to our vet for an evaluation and the vet tech said he hadn’t had anything but grass and leaves to eat for a while. Here’s a ham and Swiss on rye, lightly grilled. I have a nice beef top round brining in the basement and I wanted to try a couple of rye bread recipes in the machine. This was a light rye with caraway seeds. Should be perfect for the corned beef-to-be.I mentioned in a post this spring that a neighbor bought a couple of swans they were going to raise along with the goats they’ve been keeping. I was driving past their place when I looked out the window at the goats browsing on their pond dam and had to do a double take – those swans are nearly as big as the goats!Here’s a different angle on that rib platter. Mrs J is wishing we had bought another one to put back, this one was so good.