Saturday Six

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pat-nocal

Well-known member
Waking up with coffee this morning while cruising the internet I came upon a number of recipes I want to try very soon, most likely this week. smileys/smile.gif

1. Posole Rojo

http://simplyrecipes.com/recipes/posole_rojo/

2. Heather in SF's Coconut Red Lentil Soup

http://www.eat.at/swap/forum1/159781_I_made_this_a_week_ago_it_was_really_delicious_-_Coconut_red_lentil_soup

3. Hasselback Potatoes with Chile Oil and Chipotle Sour Cream

http://www.everydaysouthwest.com/how-to/hasselback-potato-recipe-chile-oil-and-chipotle-sour-cream/

4. Chile Idaho Potatoes

http://www.idahopotato.com/recipes_printable/id-538/is_popup-1/

5. Grilled Fish Tacos with Chipotle Lime Dressing

http://allrecipes.com/Recipe/grilled-fish-tacos-with-chipotle-lime-dressing/detail.aspx

6. Slow Roasted Prime Rib ala Suzanne Goin

http://www.finecooking.com/recipes/slow-roasted-prime-rib.aspx

And probably some kind of homemade ice cream to help quell the heat from some of the above dishes. smileys/wink.gif

 
That is one hunk of Prime Rib! I do not think I have ever seen anything like that! dh would love

it. Let me know what day your planning it. I will bring some of my new recipes for my ramekins / jelly jars....

Seriously, I have never seen anything like it. I am sure I would have to special order that. It looks amazing!!

Let me know if you make it....

 
Really clever idea about the potatoes - interesting presentation and they sound great. My six...

I stayed in most of the day with this rain, but decided to go out and dig up the last of my tomatoes plants. So now I have a couple of dozen pretty good-sized, but hard, heirloom tomatoes trying to turn from green to red on the porch.

This week (or maybe tomorrow) I'll have to make a lemon sponge cake that I saw on a cooking show today. It just looked so good, I could almost taste it.

Trying really hard to get over these allergies - my throat is driving me crazy.

Made Tyler Florence's salmon asparagus bake with orange-honey glaze, using fresh herbs from the garden. Very good, although I don't think I cooked the sauce long enough, quite thin.

I have to try out some new recipes using some recently-purchased Buck's Seasoning Rub - hard to find - I finally found it in a little country store last week. Has anyone ever heard of it before? It's very good on chicken, and is a local product I think.

Thinking about making these Owl Cookies for next week's bake sale, but I may just make sugar cookies decorated with frosting and chocolate Halloween silhouettes. They are fun to make and always go over big. http://familyfun.go.com/recipes/dessert-recipes/cookie-recipes/classic-cookies/hoot-owl-treats-687920/

 
Made the prime rib last night, and the hasselback potatoes. The prime

rib was a 2-rib, just under 3 lbs. and turned out beautifully cooked (of course I roasted it less time but am not sure of the total time because neighbors dropped by to visit)...tested it with a thermometer and pulled it out at about 132 degrees and let it rest. Really tasty preparation that I'd do again.

The hasselback potatoes were okay. I liked the presentation of the hasselback but thought the flavor of the guajillo chili and garlic oil was kinda lost. If I were to do them again I'd let the chilies and garlic sit in the oil for a while to infuse more flavor into the oil. And the chipotle sour cream was sort of one-dimensional for me. I wanted it to have more depth of flavor. Most definitely "less is more" when it comes to adding chipotle peppers to dishes....at least for me, but then my taste buds seem to be shying away from super hot stuff/blowout-the-tastebuds type ingredients this past year or so. Maybe I'm just getting old....LOL. Oddly enough, my hubby seems to be picking up my slack on the hot/spicy stuff cuz he's loving all the spicy dishes I've been preparing whereas, in the past, he was more wimpy on spicy food. Go figure. smileys/wink.gif

All that said...I'd make the prime rib again but would look at other hasselback potatoes to make. In fact, I already did smileys/smile.gif and found a couple of interest, like the one at the link for Garlic Hasselback Potatoes, a Momofuku recipe.

http://momofukufor2.com/2010/07/garlic-hasselback-potato-recipe/

 
Missed my flight; traffic was bad. Sorry I could not make dinner! : )

Do you go to a special butcher for that cut? I went to Stop and Shop this morning, the butcher said they typically do not carry, it is special ordered. For my own curiousity, I will check out our other local supermarkets. It really does look like a beautiful, special dinner.

Sorry about the pots.... I have become a huge fan of Evelyn's roasted potatoes and Joe's rec: for RR autumn potatoes.

Best,

Barb

 
You can still make it for tonight's dinner! smileys/smile.gif Found the prime rib at a local

grocery, Lucky Stores, of all places. Wasn't actually looking for it, but noticed it was on sale for $4.99/lb (half price), so I was all over it for that price. Here, prime rib is usually more available around the holidays -- particularly Christmas and the New Year. It's also called a rib roast so perhaps your butcher will have that available for you.

Heading to the archives now to look for Joe's potatoes. smileys/smile.gif

 
Happy to... Joe pointed out the link to RR Autumn Potato Gratin

I have used both regular pots as well as the fancy one's sold at Wegmans. Either way, it is a wonderful gratin, so easy, and looks and tastes great.

Thanks again Joe, for pointing out a fun dish!

Autumn Potato Gratin

Ingredients
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan
Directions
Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference.

Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

http://www.foodnetwork.com/recipes/rachael-ray/autumn-potato-gratin-recipe/index.html

 
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